Bananas are hit and miss with me, I will confess. My husband loves them pretty much anytime, but I am particular about my combos. For instance, I’ve made some banana almond butter cookies lately, they’re good, but not my thing. I like bananas and I like peanut (almond) butter, just not together. I do really enjoy caramel together. Maybe because I love caramel at all times. I guess I just realized I would probably take caramel over chocolate. I made some banana fosters danishes and saw a recipe on pinterest for some scones and had to tweak them to fit the gluten-free mold.
Sometimes I like to try out other bakeries to see what’s out. To get inspired. Granted I did make these scones before then, but I got a Banana Fosters Cupcake for Zach from the Flying Cupcake in Indianapolis. It just solidified the fact that I do indeed enjoy some bananas/caramel combination.
And I will not lie scones have been hard for me in the part. I generally try to make them dairy-free as well with coconut oil, but I do sometimes use butter, so I made these more traditional and they held up a lot better. Sometimes I can produce some really beautiful/delicious things, but there are a good a lot of things that give me challenges. Some have taken years to find something workable-like pie crust. And bread. Don’t get me started on bread-it is by far my biggest gluten-free baking challenge. I have worked as a conventional baker. I can make many good things, including traditional bread. But gluten-free? That is another story. There is no elasticity or stretch in the same way. I’ve been watching the British Baking Show. It really made me want to try some babka and braided breads. I did make a nice pumpkin swirl one. However, the dough was not easy to work with or to shape properly. It tasted FANTASTIC, however. Gluten-free baking (especially because I only use tapioca, coconut and almond flour-occasionally arrowroot and every once in a while cassava when I order it), it a lot of trial-and-error. It takes a lot of preservation. You can’t be apt to giving up because sometimes it has taken me 5+ times on a recipe to get one that I’m fully satisfied with the texture and flavor.
These, these I like.
Gluten-Free Banana Fosters Scones Continue reading “Gluten-Free Banana Fosters Scones”
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!
Continue reading “Naked Banana Toffee Crunch Cake”
Sometimes you can have all the beautiful plans and intentions in the world, but something will happen and put a wrench in the system. Character is how you deal with it, find a solution and the attitude you have. Do you feel sorry for yourself? Or do you stay positive.
My husband was gone for 4 days last week at a Great Banquet. For his return Sunday, I had all these beautiful ideas. I was going to clean the car out, vacuum and shine it up. I was going to fill it up, for our return to trip to Champaign Monday morning. I was going to get the dog food. Do my grocery shopping for my market this week. And I was going to bake him these cupcakes. I was excited. I have never posted a cupcake recipe on here. Zach loves bananas so I thought they would be a perfect little treat when he got home. Really I was just ecstatic to see him because I couldn’t talk to him for 4 days. No text, nothing.
My plans got derailed. I swore I knew the pin code to his debit card. To keep the story short, I didn’t (I did have all the right numbers though). And the atm may have captured and taken it. So most of plans got deferred. Well really just these cupcakes and the grocery shopping.
And he didn’t really care. just seeing each other was enough. But I still had it in my heart to make these (I had told him I was going to), to remain impeccable with my word. And because I thought they would delicious.
And they were delicious.
If I were doing dairy, I would suggest browning some butter to replace the coconut oil. Continue reading “Banana Cream Pie Cupcakes”
i don’t eat breakfast that often. Usually this is due to the fact that I have gotten accustomed to waking up early to go to a baking job. I am not hungry or awake fully at 5 or 6 in the morning. This set me into a schedule where I ate whenever I got off work in the afternoons. Therefore the lack of breakfast.
Now though I have my own schedule. This opens me up to exploring the realm of breakfast and breakfast meals.
Every other day Zach and I wake up to walk our dog. I typically do my kettlebells after this. Usually after an active morning, I am not hungry for super hearty food. I want something simple and easy to make, that is lighter and fresher. I have had it on my list to play with some smoothie bowls, and I will definitely be expanding on this in the future, but this was a great start. It was just what I needed after my kettlebells and to get going on my creative work for the rest of the day. Plus it’s pretty!
Strawberry Banana Breakfast Smoothie Bowl Continue reading “Breakfast Smoothie Bowl”
Earlier this week I made brownies with bananas, but I have really, really been wanting to make a naked cake. I kind of attempted last month with a cake for my friend Kelly, which tasted amazing, but it did not live up to my vision. And so I have been picturing more cakes in my mind (plus we make cakes daily at work and I observe a lot).
I don’t know what it is, but I like the raw, rustic appeal of the naked cakes, decorated with fruit or flowers. They seem more natural. Less high maintenance. The frosting doesn’t have to be perfect. The caramel can just drip down the sides. I think maybe I like them because it relates to me and my personality. Food I’ve learned can do this. Even the way we season things, says a lot about our personality. I think these cakes draw me in because I see myself as a low maintenance and slightly untamed kind of girl. A nature seeking, raw beauty kind of girl. I prefer my hair a curly wild mane and to be outdoors. I am not a very conventional girl. Straight lines and super structure are not my style. My flow is softer and easy-going and free and artsy and organic. Not fondant and perfectly smoothed buttercream and pearls and glitz. Continue reading “Naked Banana Nut Caramel Cake”
Sometimes life is just so full. You know what I mean? I have all these beautiful posts inside me. I have a slew of recipes I’ve already made and even more that I have ready to make. However, my life and schedule is packed! Living is important though. I always go back to Thoreau:
“How vain it is to sit down to write when you have not stood up to live.”
But I do have lots waiting inside of me, to share with you all. I still have to share with you about my trips. Not only food, but lessons I’ve learned, photos, experiences, etc.
I am going out of order, though, because I am freaking pumped about these bacon banana no-bake cookies I made!!
Last week Zach and I were sitting at the farmer’s market on Saturday, like we do every week. I don’t remember what we were initially talking about, but all of a sudden Zach said I should make banana no-bakes. Of course my initial reaction is, “duh of course I should, why don’t we add bacon?”
Monday I had to get bananas for work, so I also grabbed extra for me to take home. I had to make them right away!
I will confess, that he said they were good. However, when you say something is a no-bake, oatmeal is expected. However, I am a gluten-free baker, and hater all my life of oatmeal. Once you get pas the label, and just think of it as a cookie with bacon AND banana, you can truly appreciate how freaking awesome these were!
Bacon Banana No-Bake Cookies Continue reading “Bacon and Banana No-Bake Cookies”
“Brit make me some blueberry muffins.’ This simple request from my dear friend Tabitha has birthed several more muffin recipes. Blueberry was easy. Let’s have a little fun. Let’s mix up the fruit. Let’s throw in some spices and see what we can come up with. Actually let’s go with what you have in the kitchen. On the day I wanted to surprise her with some new muffins, I was blueberryless, but not down. What a great opportunity to be creative. Let’s use what I have. I found a ton of strawberries and some older bananas. Perfect, those two are a classic combination. She is a big time crossfitter, so this could be right up her alley!
Strawberry Banana Muffins