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”

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Banoffee Meringue Roulade

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Meringue is only something I have recently started to embrace. Mostly I think that I have discovered meringue done right. Meringue is really so simple. Pretty much egg whites and sugar. But they are packed with not only a beautiful flavor, but really the texture is what drives this home for me. A slight crunchy outside, but they just melt and dissolve in your mouth.

I have gotten many people hooked on the meringue cookie fan bus, who really didn’t know what they were before hand. Cookies are just perfect little pop-able sized goodness.

I wanted to push myself a little bit further than cookies. (I will note here that pavlovas are a great way to experiment and use meringue as well. Click this link -> Polifroni Pavlovas <- for a link to some I made two years ago which were divine. )

Roulade. I have made cake based roulades before. I actually worked at a bake house where we made pumpkin roulades all Fall long. And I have played with some gluten-free cake roulades, but on my Pinterest I have seen some recipes for meringue roulades. They sounded fun. They looked beautiful and delicious.

Plus, as always, you can play with flavors. Once you have the meringue, you can be bold and courageous with flavors. I made a banoffee one because I like caramel. And coffee. And chocolate. And because bananas are like my husbands favorite thing.

It was delicious. But you can try other flavors as well. My second-runner up option would have been a summer berry one with fresh cream too. Caramel apple would be great in the Fall. in winter I would make one with cranberry curd, whip and fresh and orange zest. For Valentines Day I would try a chocolate one with raspberries and chocolate curls.

Banoffee Meringue Roulade Continue reading “Banoffee Meringue Roulade”

Double Banana Caramel Espresso Tart

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I was on  a bit of a pie kick a few weeks ago. As you will recall, I posted a recipe for a Chocolate Cherry Pie <——– click link here to get it. Well, as I was making this beautiful pie, another recipe came to mind. I should put bananas in the crust. My wonderful husband loves banana. He also really liked a banoffee pie I made once for the frat house. So let’s put some caramel in there somehow. Some chocolate. Maybe add some espresso for fun. Add more bananas. More caramel. And some whipped cream to keep it refreshing.

This was DELICIOUS. The caramel cream is where it’s at. And the espresso in the chocolate was enough that you are wondering about all the flavors you’re getting. It was a big hit and my husband loved them, which is the most important thing. Said they were one of the best things and although he is complimentary, he is also honest with my baking because he worked in a kitchen for 15 years and knows to be truthful so I can make the food better.

Stick around tomorrow I will be posting something savory: Taco Meatloaf, which has been a hit a few times around here.

20180522_135505[63] Continue reading “Double Banana Caramel Espresso Tart”

Gluten-Free Banana Fosters Scones

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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”

Naked Banana Toffee Crunch Cake

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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!

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Banana Cream Pie Cupcakes

IMAG3095.jpgSometimes 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”

Breakfast Smoothie Bowl

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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”