Finally, we are here! The grand finale. We are going to put all the components I’ve been posting together into one show-stopping cake. A combo of chocolate-pumpkin-honeycomb-meringue-awesomeness!
I think the cream cheese frosting is also a crowd-pleaser as well.
I’ll keep the writing short and simple on this one, because frankly we’ve talked about it for a week, so let’s get to the good stuff.
Pumpkin Chocolate Chip Cake
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temperature
- 1 cup coconut sugar
- 1/4 cup honey
- 1 egg
- 2 tsp vanilla
- 1 cup pumpkin puree
- 1 1/2 cup Enjoy Life Chocolate Chips
Cream Cheese Frosting Continue reading “Gluten-Free Pumpkin Chocolate Chip Cake”
Back to yet another component of the delicious Thanksgiving cake I made. I recently started my adventures into truffle making. It all began with a coffee toffee truffle (see the picture below).
For the Thanksgiving cake, however, I wanted something simple, not to over-power the other elements. These were SO easy to make.
The plus of truffles, besides being gorgeous, is that you can make a variety of flavors. Next I really want to make a caramel truffle. All chocolate is a little too rich for my personal taste, but adding other flavors, that would be my style. Maybe a lemon white chocolate. Or chocolate cherry. Or chocolate raspberry. Or a coconut. Or an Almond Joy inspired truffle. Or an orange chocolate, just zest some orange into the ganache. So many options.
Super Simple Truffles
- 8 oz. Enjoy Life Chocolate Chips
- 3/4 cup coconut milk
- 2 tbsp coconut oil
- 1 tbsp maple
- 1/3 cup cocoa powder
- 2 tbsp organic powdered sugar
Continue reading “Super Simple Truffles”
Yesterday was National Ice Cream Day. Did you miss it?
So did I.
On Thursday I was a baking, kitchen experimenting fool. On that day I borrowed my mother-in-laws ice cream maker, and finally made some Pie Ice Cream Sandwiches! I’ve wanted to make them since the last restaurant I worked at (2+ years). Lavender Blackberry Handpies sounded divine. And chocolate seemed to be its natural mate, at least to me.
I’ve made quite a bit of ice cream this year: Banana Split, Sweet Potato, Banana Cookies & Cream. My go-to technique has been to freeze the ice cream in a glass bowl, then run it through my food processor to make it creamy. I have really been wanting to try it with an ice cream maker. Since my mother in-law recently got one, I just had to make the time to make it happen.
As you’ll remember my husband’s stomach is not as fond of dairy as he is. You’ll find him eating cheese and stuff sometimes, but I really try to make him dairy-free treats when I get the chance. And he really loves ice cream. And so do I. Occasionally. Like on Sunday.
This was VERY good. I did put some between pies (recipe tomorrow), but there was quite a bit let just to scoop and eat. It reminds me of a fudgsicle. You know what I’m talking about? Makes me think of my granny, who I grew up next door to. She used to get them in the summer time. My brother and I loved them.
This may be a plain recipe for just chocolate ice cream, but that doesn’t mean it has to be boring when you eat. I said, I squeezed it between two pies. Maybe you want to make them into Popsicles. Maybe dip the Popsicle in chocolate. Dipped in crushed nuts. Get creative. This is the foundation. Build the rest of the house.
Dairy-Free Chocolate Ice Cream Continue reading “Dairy-Free Chocolate Ice Cream”
I used to make a lot of cakes. I took a cake decorating class when I was 21 and I made cakes for every one and every occasion.
I kind of let it slip though, as I transitioned into pies.
Lately cakes and cupcakes have popped back up into my life. I have made several cakes the last month. And this weekend my cousin is getting married and she asked me to make some gluten-free cupcakes for the wedding. Duh, of course, anything for my family.
Last week I made some samples to test out the recipes. And I am excited to share them with you too! Next I’ll share a recipe for Salted Caramel Cupcakes with Macarons.
I HAD to make chocolate cupcakes. Taylor shared the flavors they were having made and said to check with my grandfather on his favorite flavor. He has Celiac’s so making sure he is hooked up is key. He of course voted for chocolate. No pressure… Kidding. I was most excited about these cupcakes. They turned out beautiful and I was pumped for everyone to try them for the flavor.
I did use organic powdered sugar for the frosting on these and butter because I am feeding a larger audience and most are just seeking gluten-free and not paleo. If I were to make these for the market, though, I would probably try them with Spectrum shortening and honey or maple sugar for the sweetener. Feel free to use a different frosting recipe to make these Paleo-friendly.
Delicious! At least that’s what everyone told me and my grandpa ate his before we’d even been there 10 minutes.
Gluten-Free Chocolate Cupcakes
Cupcake: Continue reading “Gluten-Free Triple Chocolate Cupcakes”
Last of the brownies I dressed up the other day!
First I started with plain old brownies, nice and gluten-free (I made them with coconut flour). Next I made caramel and topped them off with that. Finally I added toasted coconut, drizzled some chocolate and made Samoa ones.
I will confess, as a child I loved some girl scout cookies. My favorite? Hands down my favorites were Samoa. Actually I think they were the only ones I ate, quite sure I refused to eat any other kinds. Regardless they were good and I was satisfied.
Now I obviously don’t eat girl scout cookies, but that doesn’t mean, I can’t use their tasty cookies as inspiration, right?
Absolutely! After already making caramel, these were a breeze to make and assemble. If I were to do these over, I could dip the bottoms of the brownies in melted chocolate. Make them a little more legit.
And I’ll admit I am also a weirdo on chocolate. I like chocolate in candy and that’s about it typically. I hate chocolate cake (actually I dislike all cake, it’s never been my thing, note as a child my granny made me a cherry cheesecake on my birthday instead of cake). I don’t really like chocolate ice cream. And I am not really a fan of brownies, which is why I finally figured out is the reason I’ve never posted any. Regardless, I was on a mission. And these were freaking amazing, but I probably could have just nibbled on the coconut caramel. I love toasted coconut. Zach had me put some on a banana for him. I personally would dip an apple in some. Feel free to play with and use the coconut caramel in other areas.
Gluten-Free Samoa Brownies Continue reading “Gluten-Free Samoa Brownies”
Happy Tuesday Beautiful People!
Thank you for tuning into the blog today. Yesterday I shared a post on brownies. My first ever brownie recipe on this website. I couldn’t just do one small post. Or just make plain old brownies. I had to dress some of them up.
So I kept some to make ice cream with. I made two with salted caramel (what you’re experiencing right now) and two surprise ones (coming Thursday). I also did a brownie in a mug (coming Friday).
There are so many ways to doctor up your brownies. I was contemplating whipping up a goat cheese cream cheese frosting, folded in with Brittany style oreos, you know Cookies N’Cream brownies. I also thought of making a goat cheese blend to swirl in with blackberries. But I am a caramel girl at heart. I’ll admit, I have gone round and round with making it. Half the time it works out. Half the time I get burnt (and I do mean physically as well, I’ve taken some knarly burns from hot caramel). This caramel was easy and turned out like a dream. I was over-the-moon happy with the results.
Sprinkle a little sea salt over the top. What more could you want?
I made the caramel afterwards, otherwise, I would have played with swirling some into the brownie batter. You filling it. If you want to try, give it a go. Pour in half the batter. drizzle in caramel. Pour on the other half of the brownie batter.
These were excellent with the coconut flour, but I would be interested to see them with almond flour. If you need dairy-free, swap the butter for coconut oil, I had more butter on hand than oil.
Be warned: these are rich! You do not need very much.
Salted Caramel Gluten-Free Brownies Continue reading “Salted Caramel Gluten-Free Brownies”
You know you are in the right profession when you have withdrawals. I haven’t baked anything in a week. I’ve been hard at work on my computer designing my 8-week program and cookbook. I felt great accomplishing my goals for these things, but there is the creative part of me that yearns to make things. Luckily, I have two markets this weekend and Zach and I have a brunch for the SAE mothers. I had a hard time not baking anything for my market today, the urge was definitely strong, however, I do like to make things as fresh as possible. So that will have to wait until Friday (I did measure all my dry ingredients out into containers though with notes, so all I have to do is add a few wet ingredients and mix. I have become a master at prepping ahead of time so I am not over-worked and stressed on Friday’s. Being able to take my time, not feel rushed, and do my best is essential to the taste of my products). I was excited to realize I had a little extra flour left over. Granted it was coconut flour. I was determined to make to it work. I really wanted a new recipe to blog. And I really wanted to make something. And I’ve had my heart set on making brownies. Its been on my to-do list for a month now, ever since I realized I do not have any brownie recipes, here, on my website.
Also I couldn’t just settle for making plain brownies. Yes, they’re good, but I have been creative deprived for a week, I needed more. So I decided to make two with caramel. To make the last two into Samoa style brownies. And to save one of the plain brownies to make a little brownie ice cream. Plus a brownie in a mug. That was my mother’s inspiration. She has been into making little mug cakes for my nephews, so why not a brownie in a jar. It’s easy and perfect for one solo person to make. A little indulgence, without having a whole tray of brownies in your face, taunting them to eat them. The pressure to eat them would be real.
So sit back and enjoy this week of brownies! Time to fix their void on this page!
(note the Samoa are my favorite, but they are also my favorite Girl Scout cookie from childhood).
- 1/2 cup coconut flour (if I did this again I would use almond flour, but the coconut was still good)
- 1 cup coconut sugar
- 1/2 cup butter (or coconut oil or ghee, I had more butter than extra oil), melted
- 1 tbsp extra-virgin olive oil
- 2 eggs
- 2 tsp vanilla
- 1/2 cup unsweetened cocoa powder
- pinch sea salt
Continue reading “Gluten-Free Brownies”