Gluten-Free Naked Blackberry Upside Down Cake

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Last week I was kind of excited because I had used up my stock pile of recipes. That meant I got to experiment and make some new recipes. This is what I truly love.

Honestly it is hard to go to work where I make the same things everyday and creativity is stifled (mostly feeling as if my talents are not being utilized can be frustrating at times, especially when I feel I have so much to offer). The kitchen is a playground for me. Creativity overflows and overwhelms me. I have to try new things. I have to push myself. Try new techniques. New flavors. Routine makes my creativity groan in exasperation.

And so I love days when I get to just bake. Bake for sheer creativities sake. Pretty little samples I can just give away. Plus I mass produce and bake so much at one time these days, it is nice to just make one batch of cake.

I can just crank up my worship music. Take my time mixing it, no thoughts of all the other things I must bake in the back of my mind. I can enjoy the intoxicatingly good smell of a fresh cake baking.

I can take my time and try to get a little fancier than usual with my pictures, rather than trying to snap something between bakes or before something gets packaged.

Don’t get me wrong, I LOVE baking every week for my market. It brings me the most joy to be able to do something that hopefully can bring others joy. Food is my FAVORITE way to serve people.

But sometimes it is nice to just focus on making one really good thing, that can just be given away.

And I love blackberries. There are some really good blackberries at our farmer’s market. I had seen a recipe for a blackberry upside down cake that I thought was beautiful and sounded delightful. I had also seen a recipe for some naked bundt cakes. So I wanted to kind of combine the ideas together. Plus I love minis, so I baked mini bundts.

They were so beautiful! When people comment on pics that they look like something out of a food magazine, that is a supreme compliment. I also heard by my taste testers that they were good, very rich in taste because of the white chocolate frosting, but good.

Gluten-Free Blackberry Upside-Down Naked Bundt Cakes Continue reading “Gluten-Free Naked Blackberry Upside Down Cake”

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Gluten-Free Rosemary Sweet Potato Rolls

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I am excited today, because today’s recipe is the last one I’ve had saved in a draft form. For about 3 months I’ve had a stock pile of recipes I tried but needed to post. Today I am caught up!

That means I get to try new recipes. I currently have some mini blackberry upside down bundts chilling in my kitchen. And later today I am going to make a meringue roulade. A banoffee roulade to be exact and I am pumped to surprise my husband with it when he gets home because he loves banana.

These sweet potato rolls have amazing flavor! I think I made them back in like February. I occasionally get requests for nut-free options so I have a experimented with cassava flour quite a bitt this last year.

These would be delicious with loads of meals. I would want them with a steak, asparagus and mashed cauliflower. But that’s me personally, skies the limit.

Sweet Potato Rolls
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Mousse Domes

20180314_125251So I worked at this bake house in Champagne, Illinois where I learned the beauty of silicon molds. How beautiful and professional things look once you take them out of the molds. I have been gradually increasing my inventory of molds ever since. Last year I acquired some dome shaped one.

My initial inclination was to make cheesecakes. And I have made some delicious domed cheesecakes served on top of a variety of shortbread (rose pistachio is super awesome). Last year, though, I gave the British Baking Show a rest and watched Zumbo’s Desserts on Netflix. I did like it (not as well), but it was a different kind of influence. I wanted to make mousse cakes. I had it set in my heart.

So that was my initial goal, make a mousse dome. About the same time I learned about the value of silicon molds, I learned about glazes. So I had my heart set on making a shiny chocolate glaze. Which I think I rocked, it totally glossy.

Once I got into the process though, I kind of began to dream of more. How about a sphere rather than just a dome? What if I make a meringue dome for the bottom? I’d kind of seen some on my Instagram. And I could fill that with another mousse. I found a delicious keto mascarpone mousse that I used. So good.

With the meringue, though, I would suggest eating them quickly! But also they taste so good and are so refreshing you’re going to want to.

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Gluten-Free Waffle Bites

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For Christmas I got a baby waffle maker from my grandma Paulin. It is completely adorable. My nephews have really grown fawn of my mother’s and making up an assortment of candy-inspired waffles.

I was inspired by something I saw for some bite-sized waffles. Put them in a little wax paper bag. Eat them on the go.

I really enjoy small, miniature popable food. I don’t know I just find it fun.

Zach, however, popped these ones before me. His verdict? Good.

Also props to my friend Chelsey for the cool wares, she’s amazing and knows what up.

And that’s all I got to say about this, nice and simple and short for my last post of the week.

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Gluten-Free Bagel Chips

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Sometimes I like to make things I haven’t eaten in a while. Cinnamon Rolls. It took a while before I found a cinnamon roll recipe I liked. As in I tried at least 5 different ones and they were all dense (as I find happens often with bread too). Something else I really wanted to make were bagels.

I always enjoyed bagels growing up. Toasted with some cream cheese maybe. Toasted to make a breakfast sandwich. Toasted with some peanut butter (although I’d probably use almond now).

I also really enjoyed bagel chips, especially in trail mixes. A few months ago I realized they are now selling snacks of bagel chips and dip. They were so cute and really gave me an urge to make some. And then my friend John and I started talking about bagel chips and that pretty much solidified that I had to make some.

Zach, my mom, and I all tasted this. Verdict was that they were delicious, perfectly crunchy. The great thing about this is you can make a variety of kinds and flavor match ups. Here I have used everything bagels and paired it with a roasted garlic dip. You could also enjoy them with a cheeseball. Or go sweet. Maybe a cinnamon raisin bagels with a pumpkin-y dip. Or cherry bagels with a Spanish style chocolate dip. Or blueberry with a lemon butter. Or an Asiago bagel. Or a pretzel bagel with cheese maybe. Play. Experiment. Have fun.

Gluten-Free Bagel Chips:

  • 1-2 Gluten-Free Bagels (there are loads out there to search on Pinterest)
  • 1/4 cup coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

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Lemon Zucchini Pistachio Muffins

36364548_871370169740275_2441581847126212608_o.jpgI have really enjoyed playing with some unique flavor combos this summer. One week I got especially excited to make some different flavored quick breads. Orange Rhubarb. Espresso Banana. Rose Cardamom. And a Lime Zucchini Pistachio Loaf. This last one especially intrigued me and market goers alike. So I saw something for some similar muffins and had to give them a go.

Did I mention last week my new found love of cardamom?

After watching it on baking shows the past year, I finally purchased it. The smell alone is intoxicating. The flavor is even better.

So these muffins have it all virtually. Zucchini. Tangy Lemon. Pistachios. Cardamom. But they all compliment each other wonderfully. At least that is my opinion. And they are lovely, I have really grown found of adding pistachios and injecting some color with it’s beautiful green hues.

If you are feeling adventure, try this. It is PACKED with flavor.

Lemon Zucchini Pistachio Muffins Continue reading “Lemon Zucchini Pistachio Muffins”

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.

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