Today I have the final 9 recipes, of my all-time favorites. If you missed the first 20 click->this link<- and ->this link<- right here. I highly recommend it, there are some really good ones on there. Make sure to read through this to the end. At the bottom I have included my newest recipes, surely to be a favorite as well. At least my husband tells me every time he eats it that it is ‘so good’.
This is one of my favorite pictures to use ever! Pretty proud of myself, it looks like a perfect slice. There is a great amount of crust to filling. And the caramel drips perfectly down the sides. Plus taste, as I’ve already expressed this week, I am a fan of all things chocolate and peanut butter (now almond or cashew butter or sunbutter). Plus caramel! Come on.
Clearly I love pizza. It is part of my brand name and website name. Not to mention my goal of a commercial kitchen to make topped gluten-free pizzas to sell (maybe at a Whole Foods, I never shared that before, but it’s what up, BIG goal of mine). This particular pizza is in my top because 1. I love breakfast (we eat breakfast for dinner frequently here at the Polifroni home) 2. It was so much easier to make than the vegetable crusts. That is the truth. Vegetable ones usually require peeling and cubing and boiling and mashing or shredding. And you run the risk of moisture, so the crust doesn’t crisp up. But cooking an egg in a cast iron and topping it accordingly, which makes life easier, without sacrificing taste.
I have been making a lot of pies the last year. It’s only in this time that I found a crust I truly liked. In posting lots of pie pictures, I sometimes get request. That’s what happened with this pie. Someone wanted a gluten-free French silk and I was determined to try one. Plus I had never made one and I love a challenge. WOW! These are good. Note that I showed up to a family gathering. Upon just saying I brought pie, someone asked right away if it was one of the French silks I had posted. Also I got raving about it for holidays to come, once they had actually made it. So thank you social media and the beautiful people I connect with for inspiring me.
I posted a lot of muffin recipes when I first started my blog (just check out the breakfast section of my recipes page). For some reason I stopped, maybe because they don’t really sell at the market, although I don’t really know why. This, however, is hands down my favorite. Maybe because I love the unique combination of flavors. The subtly of the lavender and perfect amount of lemon? Because they were so moist. Whatever the reason, here they are in my top 30.
I hate that this picture sucks. That the pie isn’t pretty. Also that this crust recipe isn’t as good as my market one. What I do love is the filling though. Macadamia nuts are my favorite. And I was on a kick of baking things for my co-workers. It started when I used macadamia nuts for a crust when I made a banana cream pie for my husband (who I wasn’t even dating at that time). Then another co-worker suggested I could make something. So I made up a bunch of these mini macadamia nut pies and took one to him, my boss, and my mother at the Covered Bridge Festival. I made a non-gluten-free version for the restaurant I baked for. My buddy Mike who worked there still talks about it and asks when I am going to make it again. Maybe for my February 11th Farmer’s Market……..
My last job in the spring was at this fancy European style bakehouse. They made a lot of cakes. I was inspired to play at home. I was drawn to these kind of naked, minimal, raw, imperfect cakes, which were still beautiful and packed with flavor. At the time I was making banana brownies (click the link to check them out), so I grabbed extra bananas and decided to go for a cake as well. I even crumbled some of the brownies around the order. Bananas packed in between the layers of cake, plus a caramel frosting= delish. I tested it on one of Zach’s frat boys. After he had a bite, he couldn’t believe it when we told it was gluten-free. He asked to take the rest of the slice with him!
Holidays at my dad’s family I love to come with a beautiful new dessert. My grandfather has Celiacs so I like to bring a nice treat. Plus I am a baker, who posts stuff all the time, showing up with something delicious is essential. Fruit during the summer is of course so pretty. All market long, I stare at it longingly, making up recipes in my head. The great thing about this dish, was it is not only stunning, but it is light and refreshing (and easy to make).
This picture isn’t pretty and the top of the crust looks a little darker (which is an easy fix, next time I would just put foil over it as it bakes), but oh man I can still remember just how this one tastes and the day I made. I had just had a great night with my boyfriend (now husband), the snow was starting to fall outside and I was so excited. And I was finally have the lunch date I’d been trying to plan with my amazing friend Cathy. We had such a good chat and the warm tea was the perfect touch for a snowy day in. And this quiche. I kind of just made it up. I thought quiche would be a good brunchy type of food. But I really just nailed it on flavor. This I would (should) make again instantly
I think these cookies are like the lavender and lemon muffins. I think I enjoy them for their uniqueness. Because I have made so many cookies, but I like something that makes you stop and think. What is that faint taste I am picking up? It’s lovely. My dad actually tried these for me and he’s talked about them since. Not your typical cookie, but definitely worth a try.
Bananas Foster French Toast Casserole
- 1/3 cup coconut oil
- ¾ cup coconut sugar
- 2 tbsp honey
- 3 bananas, thinly sliced
- A pinch of salt
For the Custard:
- 1 can full-fat coconut milk
- 8 eggs
- ¼ cup coconut sugar
- 1 tsp cinnamon
- 1 tbsp vanilla
- 1 loaf gluten-free bread, cut into cubes
How to Make It: Start with the bread, lay it on a cookie sheet and allow for it to dry out overnight.
For the bananas bring the ingredients to a boil in a skillet at medium heat. Cook for a few minutes. Fold in the bananas. Remove from the stove, giving it time to cool.
Whisk all the custard ingredients. Fold in the bread cubes.
Grease a rectangular baking pan. Layer ½ the custard mix. Spread ½ the banana mix evenly over this. Repeat. Let this sit out overnight or for two hours. Let the custard absorb into the bread.
Preheat oven at 350. Bake for 45 minutes. Eat and enjoy right away with a little maple!