Gluten-Free Hazelnut Cookies

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To me relaxation is chilling with some hot tea, a hazelnut cooking and watching the British Bake Off. Well, that is one idea of relaxation. A month ago I made these hazelnut cookies, adapted by a recipe I found on Pinterest by Bake or Break. They have become my favorite cookies.

Plus I got these dope silicon molds shaped like acorns and squirrels. I really wanted a picture of the squirrel, but he got decapitated on the way home and wasn’t picture worthy.

I think I really like these because they kind of have that salty sweet thing going on. And then you get a bite of chocolate and it is off-the-charts good. I like the chewy texture. The taste, reminds me of my grandmother’s pecan sandies for some reason (which were my favorite cookie my whole childhood).

For Thanksgiving I also gave these a smear of cranberry curd-tasty. I adore some cranberry. Two years ago I made a cranberry curd pie and so cranberry may be my favorite curd presently. Put it on a cookie. On a bagel. In a pie. In a cheesecake. The options keep going.

Feel free to make these into just plain of drop cookies. DO dip them in chocolate and extra nuts though, it’s a game-changer! You could probably sub the butter for coconut oil to make them dairy-free as well. I had a lot of success doing this at my last market, to make all my cookies dairy-free.

Gluten-Free Hazelnut Cookies

  • 3/4 cup butter, room temperature
  • 1/4 cup coconut sugar
  • 1/4 cup maple sugar
  • 1 tsp vanilla extract
  • 2 1/4 cup almond flour
  • 1 tsp salt
  • 1/2 cup chopped hazelnuts, toasted (plus more for sprinkling)
  • 4 oz. Enjoy Life Chocolate

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Toasted Marshmallow Praline Sweet Potato Cheesecakes

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Man I really wish I had a photo of these cut open. Or a video. I must confess, sometimes I sit on my Instagram and watch people slicing different patisseries. There is a certain kind of excitement, waiting to see all the hidden layers and treasures within.

These many didn’t even know they were cheesecakes because of their shape and marshmallow outside. They are in indeed a sweet potato cheesecake. With a praline core. Toasted marshmallow outside. And a ginger cookie crust.

Fancy, right! That is at least what people commented on them. I do feel like a high-maintenance/extra woman when it comes to baking. But in life, I am like the most low-maintenance woman. I’ve seen those things were you assign didn’t numbers to personal habits to determine maintenance and my score is like a 2 or 3. I am down to get fancy and think of whimsical, fun desserts and food for others to eat, though.

I just love these because I think it is a little on the traditional path, but still true to certain flavor profiles. I already shared my pumpkin cheesecakes last week (click the link for the recipe), which I think is probably a little mainstream. When I told people they were sweet potato, I often got a puzzled look. Sweet potato? Cheesecake?

There had to be a marshmallow outside because a side of marshmallow and sweet potato is so common. And I personally have to have pecans with sweet potato baked goods, or pumpkin ones. Plus, I also watch Instagram videos of people dipping desserts in praline. My food watching really is a little scary sometimes. I can bake all day, then watch the British Bake Off, while I also watch Instagram baking videos. But it gives me a lot of inspiration. Which benefits everyone who is able to come here and view it! Or come to a market and eat goodies.

Once again I sourced the cookie recipe because someone else already made one up that was delicious. I also borrowed the marshmallow recipe. I think overall these were not that difficult to make.

Toasted Marshmallow Praline Sweet Potato Cheesecakes Continue reading “Toasted Marshmallow Praline Sweet Potato Cheesecakes”

Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel

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Finally posting my Thanksgiving recipes! Family and praise to God is the most important part of the holiday so I was kind of preoccupied with that.

I did bake up some tasty treats for them for the holiday, though.

Today we will begin with the one of the cheesecakes I made: Pumpkin Cheesecake with an Apple Cider Caramel Filling and a Pumpkin Glaze with a Pepita Brittle on top, sitting on top of a Ginger Cookie. I know it sounds like a lot going on, but it really wasn’t that difficult. The cheesecake is actually a non-bake.

We’ll just dive right in on these. I did use someone else’s ginger cookies, they are delicious and sometimes I don’t want to mess with something that someone has tested to perfection. These are perfection and I don’t even really like ginger. This made so much filling, I got 12 domes, plus enough left over that people could dip into them.

Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel

Cheesecake:

  • 16 oz. cream cheese
  • 1/2 cup coconut sugar
  • 1/2 cup organic powdered sugar
  • 15 oz. pumpkin puree
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of cardamom
  • 16 oz. heavy whipping cream

Glaze:

  • 150 grams white chocolate (I have a recipe that I make my own)
  • 100 grams water
  • 50 grams pumpkin puree
  • 25 grams maple sugar
  • 1/2 packet gelatin

Continue reading “Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel”

Gluten-Free Chocolate Caramel Cashew Butter Banana Tart

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Man I am behind! I made this tart last month for my handsome husband’s birthday (pictured here). In my defense we have my brother and his 4 children living with us, so we are all adjusting on all fronts.

Praise God for the opportunity to serve them, though. Family, friends, and love are above all else (underneath God of course), so the writing and recipe sharing has gone on the back burner, so I can be there for my brother in his time of need.

But today, right now, I have some extra time. So I would love to share this tasty little recipe with you all.

My husband loves banana. If you follow this page, who probably already know that. Last year for his birthday I made him a Cinnamon Semi-Naked Banana Cake. It was delicious, so click the link for that one as well. This year I was inspired by a pin I saw on Tartelette. I love to make pies and tarts. This one was for a tart with chocolate. Caramel. Peanut Butter. Banana. All kinds of tasty things. I decided to change the sweeteners. Swap the peanut butter for cashew butter. And to add some whipped topping because that is all too rich for me.

Zach took it to his Monday Men’s Group and it was a hit, they ate it all.

Maybe you don’t like pumpkin or apple pies and next week you want to switch up your Thanksgiving dessert. This could be interesting.

I hope to have more recipes coming soon. I plan on making a croquembouche for Thanksgiving. Filled with pecan pie filling, cranberry pastry cream, and pumpkin mousse. Stayed tuned to see how it goes. I will also be making some cheesecake domes for our church Thanksgiving dinner. This morning my mind was drawing out pumpkin cheesecakes on gingerbread cookies with caramel filling and a pepita brittle sitting on top of a mirror glaze. AND sweet potato cheesecake with a praline filling and toasted marshmallow outside. We will see, but the ones in my vision are stunning and scrumptious. Hopefully I will be sharing them with you Monday.

44716240_957456951131596_5186600191662227456_o.jpgChocolate Caramel Cashew Butter Banana Tart Continue reading “Gluten-Free Chocolate Caramel Cashew Butter Banana Tart”

Gluten-Free White Cheddar Thyme Apple Pie

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It is November, which means it is pie month! At least that is what consumes my mind. Although, pies are my jam and Thanksgiving is all about some pumpkin pie, I am planning on making a Croquembouche. Weird, I know. Some of the cream puffs will have pie inspired fillings, like pecan. Just because I will not be making pie for our family Thanksgiving does not mean I will be not making pies this month, though.

I love pies because they are rustic. Plus in recent years I have been really experimenting and playing with designs. Obviously this is can be seen in the picture of today’s pie. This excites me, because gluten-free pie dough can be trickier to use. There just isn’t the elasticity or ability to play like you can with a traditional pie dough. Like I love to braid. Braid hair. Braid pie edges, but I have to be able to braid gluten-free pie dough. I will not stop though, some day. I have learned that I can make these roses, though, which are pretty quick and relatively easy to achieve. They just add to the rustic beauty and add a touch of elegance. Make some pie dough with freeze-dried strawberries, raspberries or cherries and boom you’ll have pink roses. Maybe some turmeric for yellow roses. Add a bit of matcha to the leaves. You can really have some fun.

This pie, besides the excitement to decorate, I was pumped to play with flavor combos. Originally I was inspired by one that was a smoked gruyere and thyme apple pie. The price of gruyere was a little too much for me. Therefore I swopped the gruyere for white cheddar cheese. I will say you really can’t taste the cheese. What I adored was the thyme. I’ve really been wanting to bake with it for some time. Especially since I’ve seen multiple bakers try to use it on the British Baking Show. My husband was not so fond of tasting thyme in his pie. I pleasantly enjoyed it. I tasted it subtly in the beginning of the bite and it was just enough to me to make it interesting. Not too much at all. Plus it made the flavors more dynamic to me.

If you want to be daring this Holiday season, I would give this pie a try. And play. Play with your decorations. I also enjoy putting words or phrases on my pies. Sometimes I use cookie cutters for that, but many times I will cut them by hand (especially if I want cursive writing).

Gluten-Free White Cheddar Thyme Apple Pie

White Cheddar Pie Crust

  • 1 1/4 cup almond flour
  • 1 1/4 cup tapioca flour
  • 1/2 cup butter
  • 1 cup shredded white cheddar cheese
  • 1 egg
  • 1 tsp coconut sugar
  • 1 tbsp honey

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Gluten-Free Maple Cut-Out Cookies

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Happy Monday you all! I totally meant to post this last Sunday, but my life has still been crazy busy. Saturday we finished up our summer season, so I will have more time to write. And to play in my kitchen. Baking for markets are fun for me, but there is a difference in producing large quantities of food on Fridays to just focusing on creating one recipe. Truthfully I am exhausted by the end of the nights on Fridays and ready for a nap Saturday afternoons, if I have time for one.

So I am looking forward to this pause, to do markets once a month. I hope to just let my creativity run rampant in testing new recipes, because I truly love that. I also plan on doing some major praying and exploration into my future baking plans. What I really want to contribute. My hearts wants a little house tea and coffee place with pastries. With helpers. But I really want a big outdoor table and to fix several course meals. I want to bring people together, to connect over delicious food. I want to do more cooking classes. My dreams are shaping more into an experience, rather than mass production. I want to do farm-to-fork eating and a low-key pastry shop. Some place where bible studies want to come and meet. Somewhere were bridal or baby showers want to come. I want a place that encourages fellowship, over tasty, creative food.

We’ll see what develops out of that. I know that this week my focus is to make a cheese and thyme apple pie. Because people have been making pies with cheese crusts for a long time. And I saw one with thyme. I HAVE to make a gluten-free one. Period.

These cookies I am sharing, were one of my favorite things I’ve made recently. Once frozen, they reminded me of my grandma’s sandies. So tasty. My mom loved them too. She planned on hoarding them, but my nephew Trenton spotted them, so she had to share. I got the Trenton approval, which is important, because children can be brutally honest. He would tell me if it wasn’t very good.

I think I was most happy, because the moose cookies kept their shape. A year ago I used it and the cookies did not resemble a moose at all. See below, I attempted to turn them into buffalo instead. It had me a little scared, so I have waited a full year to give it another go. Plus I didn’t have any leaf cookie cutters for Fall. How that is, I have no clue because I have a huge drawer full of cookie cutters. But for some reason moose make me think of Fall. Or my mind is thinking that I would love to be in the mountains in the Fall spotting moose.  Continue reading “Gluten-Free Maple Cut-Out Cookies”

Gluten-Free London Fog Shortbread Cookies

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Oh my goodness, September has been a month for me! I have been so busy, planning to run a kitchen for a women’s retreat weekend. Plus the weekend itself, which was awesome. Bible Study has started again. This weekend I am going to Nashville to celebrate my dear friend Chelsey who is getting married in a few weeks. And next month I will be volunteering in a kitchen for a prison ministry. So there has been a lot going on, especially on the weekends. My mother is AMAZING, because she has been doing my markets for me a lot. Praise God for her, she has been tremendous.

I made these cookies weeks ago, I just had so much going on I couldn’t post them until today. Last time I posted I shared my love of tea and how my neighbor at the market sells tea. I got some Earl Grey tea from him (the smell alone was heavenly) and whipped up these shortbreads. Once I posted the picture of them, multiple people at the market asked if I had them. Needless to say, I think I am going to put together a tin of assorted tea shortbreads.

These cookies were SO good. The tea gave it such a complex taste. I folded them so I got some glaze in each bite. My 8-year-old nephew Trenton kept going back to eat more and more of them. That is a testament to their tastiness, when a young kid loves them.

London Fog Cookie
• 1 cup softened butter
• ⅔ cup organic powdered sugar
• 2 cups almond flour
• 1 vanilla bean split and scraped
• 1 tablespoons Earl Grey tea (about 1-2 teabags)
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