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”
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.
Continue reading “Double Banana Caramel Espresso Tart”
I love pie. I think that is pretty evident in the name of my brand and by the plethora of pies I make. I just enjoy the rusticness of them. I am a recovering perfectionist, so when I did cakes before it was easy to slip up (minus naked cakes, I am falling back into intrigue with cakes now that naked cakes have made a way. They have that rusticness too). Cakes are smooth and perfect and tedious. And pies, pie is okay for a little fruit to leak out. To me it adds color. They don’t have to be as perfect. And you can fill them with so much yumminess. I also like to eat pie. My whole life I have never liked cake. I spent a week when I was like 10 baking assortments of pie for fun, so they have always kind of had a pull over me.
I also have a thing of scrolling through food on my Instagram. One day I was stopped by a beautiful purple-crusted pie, made with blueberry powder. I had to do it. I began searching and seeking out blueberry powder or freeze-dried blueberries to pulse down.
When I finally found them, I realized there were a larger selection of fruit I could try too. I was almost giddy when I realized there was a cherry. Cherries are my all-time-favorite food. I may have eaten cherries today. How I wish their season was longer. So as always happens, my mind began racing with ideas on what to do with a cherry pie crust.
Chocolate + Cherry
You really can’t go wrong with that combo. A pinkish cherry pie crust. A cherry pie filling base. A chocolate cream pie. Whipped Cream. Shaved Enjoy Life Chocolate. WOW!
So good. This is one of those things I make that can really tempt me, so I give them away for others to sample. I think this pie ended up at my Bible Study and Zach’s Monday night men’s group. I made three pies that day and this was hands down my favorite. The whip topping adds a freshness. And as I said you can’t go wrong with chocolate and cherries together.
This pie went on to inspire the tasty banana pie I will be sharing tomorrow.
Chocolate Cherry Pie Continue reading “Gluten-Free Chocolate Cherry Pie”
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”