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 Blackberry Eclairs

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Happy Wednesday you All! Pretty proud as this is my second post of the week! And I plan on scheduling tomorrow’s right after this. It has been a moment since I posted three recipes in a week. I have a lot to share, though. Plus I can’t keep telling people at the market to check out my website, that I post loads of recipes, and then have a void of recent recipes the last 4 months. So I am making better on my commitment to share recipes, as well as baked goods.

As you will recall, Monday I posted a recipe for choux pastry (click the link to check it out). That is pretty much a fancy word for éclair shells, although you can make other things with it, like cream puffs. Today I share with you one of the ways I filled them: Blackberry with a Fresh Whipped Topping.

I will confess this was my favorite filling. The one I will posting tomorrow is for a lime curd with toasted meringue. It was good. Tangy. Rich. But this blackberry one was refreshing and I wanted to eat them all (but I didn’t).

As I typically point out, you can customize these. Swap the blackberries for raspberries or strawberries or cherries, etc. Add some pistachios to the raspberries. Or maybe be daring and add some lavender to the blackberry. There are loads of ways to interpret and design your own.

Blackberry Topping: Continue reading “Gluten-Free Blackberry Eclairs”

Gluten-Free Blackberry Ricotta Tarts

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Cheesecakes are probably my favorite dessert to eat. Pies are my favorite to make, but if I could eat any dessert, it would be cheesecake. In fact, for my birthdays growing up my granny would make me cherry cheesecake instead of cake (another truth- I hate cake and cherries are my ALL time favorite food).

I do like to play around sometimes, though. Sometimes I like to swap out the cream cheese. One of my favorite tarts (things) I’ve ever made, was a Blueberry Basil Goat Cheese Tart (click for the link for the recipe). Last week, however, I wanted to replace the cream cheese with a ricotta cheese.

I like ricotta cheese. I remember about a decade ago one of our clients came to our family with a ricotta pudding recipe. It was the first time I had ever had ricotta. It was delicious. Last month I got some ricotta to make a spinach lasagna (click the link for the recipe). Since then I kind of kept some in the fridge. Last week while baking tarts, it just came to me to make a ricotta tart. I had some blackberries, why not add those?

These were delicious! I made like 4  different tarts/pies and these were hands down my favorite. The ricotta layer on the bottom had a lovely texture and not-to-sweet flavor. And the blackberry toppings added a nice freshness to the tart. Plus they were beautiful. I also had some extra egg-whites, so why not add in some little meringue cookies?

Blackberry Ricotta Gluten-Free Tarts

  • Gluten-Free Pie Dough

Continue reading “Gluten-Free Blackberry Ricotta Tarts”