Salted Caramel Gluten-Free 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.

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Gluten-Free Brownies

IMAG3652You 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).

Gluten-Free Brownies

  • 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

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Rhubarb Pie Bars


One of my favorite Farms at the markets- L&A Farms- has this cool Farm Fan app. Basically sign up and get text messages. Each purchase of pasture-raised eggs or grass-fed beef can go towards points. Get so many points, get a reward. Cool, and progressive for a farm, right? I think so. But more to the Fan, is that I can a text before each market reminding me to come to the market and what they will have. Even cooler, right?!?! I think so, at least to a food dork to me this future farm technology combination makes my heart sing. Why?

Because 1. It brings awareness back to the market. People can look at their phone and be reminded to go to the farmer’s market that day. 2. You can do a little pre-shopping because you know what produce they will bring. 3. It promotes local shopping. Buy local, earn rewards. There a rad, positive feedback loop here.

Let us return to number 2 and a month ago. I am standing at my booth, waiting on some customers and for the day to get hopping. My sounds with a text message. Who is texting me this early? Even better, it is my Fan reminder! They have rhubarb today! I looked at my boyfriend at least once every 20 minutes to say: Don’t forget to remind me to buy rhubarb. Of course he tried to buy it for me, but then I wouldn’t get my points.

Now this was a very conceptual market. I could make pie. I could make strawberry rhubarb pie. Or I could make pie bars. Hmm…..I like this thought. And looking back now, writing this post, if I were to change anything about this recipe, it’s that I would add rosemary. Maybe you can give that a go. Let me know how it turns out.

Rhubarb Pie Bars Continue reading “Rhubarb Pie Bars”

Heavenly Coconut Cake

Last summer I needed to raise some funds to get my ass to Colorado. My natural outlook to raise some money? Cook! I baked my little heart out for weeks. This was one of the most liked dishes. I personally am passionate about the taste of coconut, however, I realize it is often hit or miss. Either you love it or you hate it, and I know plenty of people who dislike coconut. My own mother, my flesh and blood, is not a big coconut fan (I know if I didn’t look like her, I’d suggest I was adopted). She did love this cake, though. She requested I make it two days in a row and was on the edge of threatening everyone to try it. Perfect texture, it worked out great. The first time I actually had a batch of macadamia nuts on hand, so I made a caramel with it, which I thinly layered on the cake before icing. Wow, like holy shit, talk about good!

Heavenly Coconut Cake