Gluten-Free Pumpkin Chocolate Chip Cake

20171122_151224Finally, we are here! The grand finale. We are going to put all the components I’ve been posting together into one show-stopping cake. A combo of chocolate-pumpkin-honeycomb-meringue-awesomeness!

I think the cream cheese frosting is also a crowd-pleaser as well.

I’ll keep the writing short and simple on this one, because frankly we’ve talked about it for a week, so let’s get to the good stuff.

Pumpkin Chocolate Chip Cake

Cake:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 1 cup coconut sugar
  • 1/4 cup honey
  • 1 egg
  • 2 tsp vanilla
  • 1 cup pumpkin puree
  • 1 1/2 cup Enjoy Life Chocolate Chips

Cream Cheese Frosting Continue reading “Gluten-Free Pumpkin Chocolate Chip Cake”

Advertisements

Super Simple Truffles

20171122_151224

Back to yet another component of the delicious Thanksgiving cake I made. I recently started my adventures into truffle making. It all began with a coffee toffee truffle (see the picture below).

For the Thanksgiving cake, however, I wanted something simple, not to over-power the other elements. These were SO easy to make.

The plus of truffles, besides being gorgeous, is that you can make a variety of flavors. Next I really want to make a caramel truffle. All chocolate is a little too rich for my personal taste, but adding other flavors, that would be my style. Maybe a lemon white chocolate. Or chocolate cherry. Or chocolate raspberry. Or a coconut. Or an Almond Joy inspired truffle.  Or an orange chocolate, just zest some orange into the ganache. So many options.

Super Simple Truffles

  • 8 oz. Enjoy Life Chocolate Chips
  • 3/4 cup coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp maple
  • 1/3 cup cocoa powder
  • 2 tbsp organic powdered sugar

Continue reading “Super Simple Truffles”

Honeycomb

20171122_151224.jpg

I made this beauty of a cake for Thanksgiving. I’ve been branching out of my comfort zone lately too, making things I’ve never made before. I made toffee for the first time EVER a month ago. I am hooked, it is delicious and easy to make. I have been using it for all kinds of things. Firstly, with some truffles (also a first for me). Secondly, with some cookies. And on the naked banana cake I posted yesterday. I’ve also been branching into truffles (as mentioned above and I’ll have an easy recipe to post on Thursday). And I have been really, really working on my macaron abilities (they are so tricky, there are so many areas where you can over/under mix).

I will note that I have no reference of honeycomb to compare this too. But I have been watching a bit (lot) of the British Baking Show and they use honeycomb often. So I have been a little bit eager to try and make some. What is this honeycomb they talk about?

I also have to tell on myself about something else. I do not have a candy thermometer. And I can be a terrible about measuring. I do a lot of baking (and pretty much all cooking) by feeling- which makes posting hard sometimes because I don’t know exactly how much I put in something. I also don’t have an timers. Sorry, it makes it kind of hard to post, but I like it old school. So I can tell you what temperature it’s supposed to go to (because I read it), but I personally just kind of felt my way through this and looked at the color.

I found a traditional honeycomb recipe and tweaked the sugars. And to me it looked like honeycomb and my husband liked it.

Stepping out of my comfort zone never tasted so good!

20171122_151300.jpg Continue reading “Honeycomb”

Naked Banana Toffee Crunch Cake

20170818_222154

Man I have been completely slacking on my posting lately. Evidence being that I made this cake in October for Zach. I have been baking more than I’ve been making new recipes or taking pictures. But I do have some stocked up to share with you. Beginning here.

I have the most amazing husband (see the bearded, Bob Ross-ish haired handsome man above). This cake I made for him. He doesn’t really do celebrating or holidays, his birthday included. However, he entertains me and lets me bake for him anyways (so long as I made one for his frat boys too, which I did). His favorite flavor: banana. I had seen a cinnamon frosting and thought that sounded delicious (recipe adapted from Country Cleaver). I had also recently made my first batch of coffee toffee and had some leftover. So I just sprinkled a little of that over the top. Which was the perfect addition and his favorite part.

I would vote it my favorite gluten-free cake I’ve ever made (although lately I made a sweet potato-molasses-cake which I will be posting). I’ve always focused on making them designed pretty and never really made very many layered cakes. My dear husband sliced this cake for me, so that it had beautiful layers. A perfect amount of frosting to cake each bite.

It was delicious and hope that you all like it too!

20171020_181748.jpg Continue reading “Naked Banana Toffee Crunch Cake”

Loaded Cauliflower Casserole

20171015_125314Happy Wednesday y’all! Sorry it’s been so long since I posted, been super busy baking it up and trying to expand my market, developing new recipes. I do a stock pile of recipes to share with you all, though.  Today, though, I had to start with this one for Loaded Cauliflower Casserole.

I prepped this on a Saturday, it was super easy, and then just baked in on a Sunday afternoon for the Lions game (my husband is from Michigan, meaning they are die-hard Lions fans). It was so simple, yet so good.

My husband may have even tricked my sister-in-law into eating it. She may be a slightly picky eater, so he told her after eating it, that it was cauliflower and not potatoes. And she did say it was good, so I would consider that a win!

I added chicken for some added protein and so I could make just one single dish. I love one skillet or one dish meals. It makes cleaning up a lot nicer too.

Loaded Cauliflower Casserole

  • 1 head cauliflower
  • 2 tbsp butter
  • 1 tbsp cream cheese
  • 2 chicken breast
  • sea salt and pepper
  • Italian seasoning
  • 6 slices bacon
  • one bundle green onion
  • 1 cup shredded cheese

Continue reading “Loaded Cauliflower Casserole”

Gouda Mashed Cauliflower

20171005_195301 (1)

I think I’ve been using cauliflower as a potato substitute for almost a decade now. And I have mashed everything. One day I tried: rutabaga, parsnips, turnips and celery root. I’ve also mashed sweet potatoes several times, but even though I like color, the bright orange is not appealing to me as side. And the rutabagas and such were tasty, but the cauliflower is hands-down the best.

One year for Thanksgiving I made them, and my uncles ate them, thinking they were potatoes. They loved them and requested them for the next year.

I usually like to whip them up with either butter or cream cheese or sour cream. They give them a lovely texture.

But I saw a mash with Gouda and I had to give it a try. I love some Gouda and it was so easy. AND it was a perfect side dish for yesterday’s Crispy Honey Garlic Chicken.

I’ll have more to come with cauliflower mash Thursday, as well. I used them in a loaded casserole. It was so good, my husband went for thirds. And between him, me, and my sister-in-law, Mary, we crushed the whole thing.

Smoked Gouda Mashed Cauliflower

  • 1 head cauliflower
  • 3 sliced sliced Gouda cheese
  • salt and pepper to taste
  • 1 tbsp butter or ghee
  • Garnish: crumbled bacon

Continue reading “Gouda Mashed Cauliflower”

Crispy Honey Garlic Chicken

20171005_195310 (1)

My whole life I have enjoyed cooking. I think I get type-cast as just a sweets, baking type. Or I slip comfortably into the that role and let my husband hold the savory side down.

But I do love cooking, I always have.

I remember growing up, I liked to be in the kitchen. I recall one time, being in the kitchen, making something with mushroom, pretending I had my own cooking show. My father yelling, “who are you talking to?” And then whispering the rest of my broadcast.

Growing up, family meals were essentially. We sat down for meals together. It wasn’t very often that we ate out. We ate at home. And my father is a bomb cook.

So cooking is essential to me.

It is important for Zach and I to eat together. It is rare that we eat out as well. With him being a chef and me a baker, it is a no-brainer that we love home-cooked meals.

I have been slacking slightly on the meal front, in that I will generally eat the same things. Cabbage. Hash. Sweet potato fries. Zach and I will rotate the same things.

It seems the last few years, that my creative energy all pours into my baking.

This past week I got back to my savory roots. First with this honey garlic chicken and mashed cauliflower. Then tortilla soup. Then pulled pork.Then some creamy spinach stuffed chicken. It felt great to being back in the kitchen, making some new dishes.

And this dish?

The flavor was on point. It was spicy, but the honey was just what it needed. And pork rinds are my favorite for breading chicken.

So good.

And gouda mashed cauliflower on the side? Perfection. I will have that recipe next week. Also this made plenty of chicken and we had left-overs.

Crispy Honey Garlic Chicken: 

  • 3 chicken breasts, cleaned and cut into strips
  • 2 cups pork rinds, ground finely
  • 4 tsp pepper
  • 4 tsp salt
  • 3 tbsp ginger
  • 2 tsp thyme
  • 2 tsp sage
  • 2 tbsp paprika
  • 1 tsp cayenne
  • 4 eggs, beaten
  • 1/2 cup water
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 cup raw, local honey

Let’s Make it Happen: Continue reading “Crispy Honey Garlic Chicken”