- 2 egg whites, room temperature
- 1/8 cup freeze-dried blueberries (powder)
- 3/8 cup erythritol
- pinch salt
- 1/4 tsp cream of tartar
- 1/2 tsp almond extract
How to Make: Preheat oven to 225. Line a baking sheet with parchment paper. Grind the freeze-dried blueberries in a food processor or coffee grinder. Shift out larger pieces. Mix with the erythritol in a bowl and set aside. Continue reading “Blueberry Sugar-Free Meringues”
When you are a baker, when you show up to events you should bring a baked good. It has taken me a while to realize this, even though it seems so obvious. My brain had a million (or like ten) ideas of things to make for Christmas at my grandparents.
I was really inspired by this Moose Mousse Marzipan cake I saw, with little moose cut-outs on the side. I only allotted myself one morning to bake though and this would take a long time. Plus I’d have to cut it. Plus transportation. It sounded messier and harder to serve as well.
Cookies……it’s Christmas, I should definitely make cookies.
I’ve been seeing so many mushroom cookies are my Pinterest. They’re so foresty and cute. But they’re meringue and that too takes a long time, plus assembly.
My hidden board of blog inspirations has a whole section on cookies. So many options. But I spy this one for a Spiced Roasted Cherry Cookie. Cherries are my favorite food. They’re beautiful, they’re the winner.
I was so happy with how nice looking they turned out. The reviews were that they tasted good as well. I tried a bite, I thought they were pleasant. Not overly sweet, which I like. Plus the cardamom leaves you wondering what that spice is. I ran out of cinnamon, I do think it needs a little cinnamon to balance it out. Overall, tasty, and I liked my Aunt Marti’s suggestion to eat one with a cup of coffee. It is that kind of cookie.
Continue reading “Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches”
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”
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
Continue reading “Gluten-Free White Cheddar Thyme Apple Pie”
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”
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)
Continue reading “Gluten-Free London Fog Shortbread Cookies”
I have been on a bit of tea kick recently. I wanted to make some deep-dish strawberry pies with freeze-dried strawberries in the crust to give it more flavor and a pink color. I also decided to put a little strawberry on top for decoration. I was thinking of getting some all-natural food coloring, when I realized that was silly because matcha is naturally green. So I got some matcha for the stem work, but my mind was racing with other ways to incorporate it.
I had nearly a whole batch of matcha pie dough left, what to do? I became inspired by a tea bag I have at home. It is an orange matcha flavor. It is delicious. I had one before with lemon and matcha, which was really good, but I was intrigued more by the orange. I use lemon a lot, so I wanted to give orange a try. Feel free, though, to make this tart with lemon curd, rather than orange.
I’ve used this ricotta filling on a few tarts too, and it is very nice. I loved this tart. It had a subtle combination of flavors that worked well. I didn’t have too much matcha in the crust, so it did not taste earthy to me. The orange was present, but not in your face or overwhelming. It is not too sweet, which I really enjoyed. Something I’ve learned with watching so many baking shows, is desserts need balance and you don’t want one-note of just pure sweetness. Make it a little more complex.
I really enjoyed this tart. I would love to try it again with lemon. And it makes me want to go drink a cup of that orange matcha tea, right now!
Continue reading “Gluten-Free Orange Ricotta Matcha Tart”