Matcha Ricotta Tart with Pistachio Rose Toffee

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What?! This is my third post in week! That hasn’t happened in a while. And I have finally made some progress on all the recipes I’ve had stocked up. Which means I get to make new ones! That excites me. Got to brainstorm summer flavors. Cherries. Berries. Really want to get some passion fruit and do some cool stuff. Loaves. Cheesecake. Tarts maybe, who knows where I’ll be taken.

As you will recall, Tuesday I posted a recipe for Pistachio Rose Toffee <—–click for the recipe, which came about because of this tart. I had it on my agenda to make a purple crust using freeze-dried blueberries, but that wasn’t enough for me. I wanted to make more colors of crust. I had found some reasonably priced matcha powder and had been waiting on the perfect moment to use it. This was my moment. A lovely green crust.

I expressed Tuesday my concern for what flavors to pair with the tea. I ended up using a ricotta filling that I had made with a delicious blackberry tart <——–click for recipe. And the toffee got added for more depth of flavor and texture and color.

Gluten-Free Matcha Tart Continue reading “Matcha Ricotta Tart with Pistachio Rose Toffee”

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Pistachio Rose Toffee

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Lately I have been a little obsessed with pistachios (do you see this beautiful green color?) and roses. I blame the British Baking Show for the rose part, watching it has expanded the flavors I want to use. Rose. More lavender. I have also really been itching to make something with a passion fruit curd. Those British used a lot of passion fruit!

Last week I also dived into some cardamom stuff. WOW! That’s all I can say about this divine spice. I also am kind of embarrassed to say how many people I made smell my jar of cardamom. I basically wanted to bake 10 things using it. Which led to a lot of rose and pistachio parings. The very first recipe had me pulsing rose petals and maple sugar. If you have never baked with maple sugar, do yourself a favor and go get some. Another divine flavor, it blows cane sugar out of the water. Then I added the cardamom to this. And a blood orange glaze. The smell. The flavors. I was sad that it didn’t sell at market. I live in the Terre Haute though and not New York or France or some place with fancy food, and I get it. You want me to eat flowers? Baking with flowers can be delicate, you don’t want someone to feel like they are eating potpourri, you dig? So a light touch is very necessary. I almost wanted to give it away so people would step out of their comfort zone and give it a taste. I would have been the same way 15 years ago. BUT it had spectacular, like off the charts flavors. Buy some cardamom. Get some food grade rose petals. Also purchase the maple sugar I mentioned. That’s all I’m saying.

Last fall I also started my journey into toffee making. I wanted to make these crazy Coffee Toffee Truffle Cupcakes for a coffee shop. They clearly are some bosses. I was surprised how easy it was to make toffee. I wanted to put it in everything as well. Brown butter cookies with toffee, mind-blowing. Simply good.

A few months ago I was adventuring into the world of match a baking (green tea that obviously colors food green). I started with a tart crust because pie baking is my thing. I was a totally newbie,  though, on matching flavors with the matcha flavor (another items that takes a light hand). I made a ricotta cheesecake filling, but felt it needed more flavors and textures. Toffee. But it needed to be different than a coffee hazelnut. Growing up, I have always been kind of a matchy-matchy person. So I wanted something green to go with the matcha, cue in the pistachio. And then I needed one more color to add. Now enter in the roses. Pistachio and rose is actually a classic combo.

I gave my mom the extra toffee I had and she text me pretty much immediately to let me know it was AMAZING, her enthusiasm was very much an all-caps response. And I didn’t answer her text quick enough, she had to call me and tell me how good it was.

It also did end up pairing nicely with the tart (which I will be sharing Thursday). But it is good just for munching too. Or maybe put it on a pretty naked cake with white roses or in shortbread cookies. Just ideas that pop into my head right away.

Pistachio Rose Coffee Toffee Continue reading “Pistachio Rose Toffee”

Gluten-Free Taco Meatloaf

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Happy Monday All! I am going to start this week with something savory for a change.

I have made this taco meatloaf a few times now and it has been a crowd-pleaser every time. The main comment is that the lettuce adds such a refreshing quality.

And we love tacos at our house. Sometimes we have a taco salad night once a week at times. But I am also a person who loves to switch things up and an adventurer who loves to experience foods in new ways. I saw some mini taco meatloaves on my Pinterest. I had to take and tweak them to a Brittany-approved transformation. Just typing this now, makes me want to make it again.

Maybe try something new for your Taco Tuesday tomorrow.

Gluten-Free Taco Meatloaf

Meatloaf: Continue reading “Gluten-Free Taco Meatloaf”

Double Banana Caramel Espresso Tart

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I was on  a bit of a pie kick a few weeks ago. As you will recall, I posted a recipe for a Chocolate Cherry Pie <——– click link here to get it. Well, as I was making this beautiful pie, another recipe came to mind. I should put bananas in the crust. My wonderful husband loves banana. He also really liked a banoffee pie I made once for the frat house. So let’s put some caramel in there somehow. Some chocolate. Maybe add some espresso for fun. Add more bananas. More caramel. And some whipped cream to keep it refreshing.

This was DELICIOUS. The caramel cream is where it’s at. And the espresso in the chocolate was enough that you are wondering about all the flavors you’re getting. It was a big hit and my husband loved them, which is the most important thing. Said they were one of the best things and although he is complimentary, he is also honest with my baking because he worked in a kitchen for 15 years and knows to be truthful so I can make the food better.

Stick around tomorrow I will be posting something savory: Taco Meatloaf, which has been a hit a few times around here.

20180522_135505[63] Continue reading “Double Banana Caramel Espresso Tart”

Gluten-Free Chocolate Cherry Pie

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I love pie. I think that is pretty evident in the name of my brand and by the plethora of pies I make. I just enjoy the rusticness of them. I am a recovering perfectionist, so when I did cakes before it was easy to slip up (minus naked cakes, I am falling back into intrigue with cakes now that naked cakes have made a way. They have that rusticness too). Cakes are smooth and perfect and tedious. And pies, pie is okay for a little fruit to leak out. To me it adds color. They don’t have to be as perfect. And you can fill them with so much yumminess. I also like to eat pie. My whole life I have never liked cake. I spent a week when I was like 10 baking assortments of pie for fun, so they have always kind of had a pull over me.

I also have a thing of scrolling through food on my Instagram. One day I was stopped by a beautiful purple-crusted pie, made with blueberry powder. I had to do it. I began searching and seeking out blueberry powder or freeze-dried blueberries to pulse down.

When I finally found them, I realized there were a larger selection of fruit I could try too. I was almost giddy when I realized there was a cherry. Cherries are my all-time-favorite food. I may have eaten cherries today. How I wish their season was longer. So as always happens, my mind began racing with ideas on what to do with a cherry pie crust.

Chocolate + Cherry

You really can’t go wrong with that combo. A pinkish cherry pie crust. A cherry pie filling base. A chocolate cream pie. Whipped Cream. Shaved Enjoy Life Chocolate. WOW!

So good. This is one of those things I make that can really tempt me, so I give them away for others to sample. I think this pie ended up at my Bible Study and Zach’s Monday night men’s group. I made three pies that day and this was hands down my favorite. The whip topping adds a freshness. And as I said you can’t go wrong with chocolate and cherries together.

This pie went on to inspire the tasty banana pie I will be sharing tomorrow.

20180430_131515[68]Chocolate Cherry Pie Continue reading “Gluten-Free Chocolate Cherry Pie”

Gluten-Free Lime Eclairs

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Last éclair recipe (for now at least). Remember Monday when I posted that recipe for choux pastry? Well, click the link and review it first and for a back story into my slight obsession and intrigue into choux.

Today, though, I will keep it short and sweet. Wednesday I shared my first filling, Blackberry. Today I will share the second filling and topping I did, which was a lime curd with toasted meringue topping.

I have already confessed I liked the blackberry most for its refreshing taste, however, I did love the flavor of the lime curd and meringue. I just couldn’t eat as much and it had a completely different thing going on.

This could be fun to replace the lime with other citrus, like orange or grapefruit or lemon or blood orange. Just play and experiment. I’ve made lots of curds the last year: rhubarb, cherry, mango, and more. I’ve seen a pineapple one I really want to try, maybe a little toasted coconut on that one. It would be nice to mix the curd with a pastry cream potentially as well, but I have expressed my fondness for lime or lemon curd on its own and that I can just nibble on bites of it.

Gluten-Free Lime Meringue Eclairs Continue reading “Gluten-Free Lime Eclairs”

Gluten-Free Blackberry Eclairs

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Happy Wednesday you All! Pretty proud as this is my second post of the week! And I plan on scheduling tomorrow’s right after this. It has been a moment since I posted three recipes in a week. I have a lot to share, though. Plus I can’t keep telling people at the market to check out my website, that I post loads of recipes, and then have a void of recent recipes the last 4 months. So I am making better on my commitment to share recipes, as well as baked goods.

As you will recall, Monday I posted a recipe for choux pastry (click the link to check it out). That is pretty much a fancy word for éclair shells, although you can make other things with it, like cream puffs. Today I share with you one of the ways I filled them: Blackberry with a Fresh Whipped Topping.

I will confess this was my favorite filling. The one I will posting tomorrow is for a lime curd with toasted meringue. It was good. Tangy. Rich. But this blackberry one was refreshing and I wanted to eat them all (but I didn’t).

As I typically point out, you can customize these. Swap the blackberries for raspberries or strawberries or cherries, etc. Add some pistachios to the raspberries. Or maybe be daring and add some lavender to the blackberry. There are loads of ways to interpret and design your own.

Blackberry Topping: Continue reading “Gluten-Free Blackberry Eclairs”