Finally posting my Thanksgiving recipes! Family and praise to God is the most important part of the holiday so I was kind of preoccupied with that.
I did bake up some tasty treats for them for the holiday, though.
Today we will begin with the one of the cheesecakes I made: Pumpkin Cheesecake with an Apple Cider Caramel Filling and a Pumpkin Glaze with a Pepita Brittle on top, sitting on top of a Ginger Cookie. I know it sounds like a lot going on, but it really wasn’t that difficult. The cheesecake is actually a non-bake.
We’ll just dive right in on these. I did use someone else’s ginger cookies, they are delicious and sometimes I don’t want to mess with something that someone has tested to perfection. These are perfection and I don’t even really like ginger. This made so much filling, I got 12 domes, plus enough left over that people could dip into them.
Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel
16 oz. cream cheese
1/2 cup coconut sugar
1/2 cup organic powdered sugar
15 oz. pumpkin puree
1 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
pinch of cardamom
16 oz. heavy whipping cream
150 grams white chocolate (I have a recipe that I make my own)
As I’ve mentioned, I have a bit of a British Baking Show problem (is it a problem though if it leads to delicious food, high creativity, and beautiful treats?). It has inspired me A LOT lately. Choux. I’ve got an upcoming eclair recipe. I really wanted to try that one.
I also like pastry week. Some may know, pies and tarts are kind of my all-time favorite thing to bake (hence my company being called P3: Polifroni PIES and Pizzas). I was really intrigued with the frangipane. It’s not something you see a lot here in the Midwest, actually I have never seen one offered anywhere. No restaurants. No bakeries (which there are a lack of actual bakeries in my town-not the premade and just-bake. Those do not count). So my experience with frangipane only comes from TV and then searching for it on Pinterest.
Last summer I made my first frangipane for a market. It had a lovely rhubarb lattice on top (pictured below). The feedback was a success. Most gave me a clueless look when I said there was frangipane underneath the rhubarb. But they were all pleasantly surprised that they liked the flavor.
I love lemon. I think I’ve shared that a few times on here. I especially love some lemon curd. I could just nibble on some lemon curd.
I had someone contact me to collaborate on some vegan cookies. Granted gluten-free is my focus, I started brain-storming on cookies that were gourmet, vegan, and gluten-free. My initial idea was lemon lavender with white chocolate. One I prefer white chocolate over chocolate and I have finally found a white chocolate recipe that works really well. Plus I have really liked baking with lavender the last ten years. If used properly, it’s a nice subtle surprise. You don’t want it to be too overpowering. No one like to feel like they’re eating flowers. However, the perfect amount, is just right to have people intrigued. What is that other flavor I’m picking up?
The cookies were soft, which is exactly how I like my cookies. However, in the baking business, especially wholesale, you have to take into consideration: packaging, handling, storage over time. And these cookies would have crumbled or not held up over-time.
Back to the drawing boards. I did not want to give up on the lemon. It’s refreshing to me. I tried a glazed cookie (click the link to get it). Delicious, but not able to withstand the wholesale world. I thought of thyme, that could be lovely. But likely only to attract foodies and not your average person. We wanted a cookie that could be kid-friendly as well.
Blueberry and lemon are also a beautiful pairing. Plus the blueberries would add a beautiful color. Something else to consider in baking is the aesthetic and visual appeal. I don’t want to offer 3 cookies that all look similar. You need some pop and color. The blueberry could add, some much needed color, especially in a sandwich cookie. I found a recipe inspiration that I could convert to be both gluten-free and vegan.
My favorite of all the gluten-free cookies (which was about 7 or so) I made. The flavors were heaven. The texture of the cookie was great. The ratio of filling to cookie, awesome. Half a cookie was good for me!
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.
Pies are kind of my thing, hence my business being named P3: Polifroni PIES and Pizzas. They are my favorite thing to make.
When I started working and researching to make a gluten-free pie cookbook last Spring, I found a recipe for pineapple pie.
I had never made a pineapple pie. Or really saw one. Or really heard of one.
It’s been in the back of my mind ever since to try.
And Saturday, my mother-in-law planned a little cook-out and I thought what better time to try the pie then now!
I had some unsweetened shredded coconut in the cabinet, which I thought would be a great addition to the tropical fruit.
I also thought that ginger added to the pie filling would be a nice subtle addition.
I also don’t know where my pie pan is (I usually make mini pies for my business), so I decided to make a deep dish pie, using a spring-pan (I have lots of those pans since I made 9 cheesecakes last year for our wedding reception). Plus that morning I saw a deep-dish pie on my Pinterest. I really want some mini spring pans to try mini deep-dishes!
And as for decoration, I couldn’t flute a border since I wasn’t using a standard pie pan. I decided to try and mimic the outside texture of a pineapple for a border. I didn’t know how it would bake with such an open top, so I decided to add some lettering. I once saw one tagged with a ‘humble’ label and I thought that would be a nice addition.
Sometimes in the summer heat you just want a cold sweet treat.
And I love ice cream, I enjoy making it, but sometimes it is more work than I’m wanting to do.
I really am a pretty simple girl. And sometimes ice cream is too sweet for me. In my everyday life, I don’t eat baked goods. Weird, I know, since I’m a baker. But typically the only time I eat baked goods is when I have to sample the ones I make, to make sure they’re up to par. And sometimes I don’t do that, I have a gorgeous, super-honest husband be my taste-tester because he will let me know what’s up.
So one day, I make to make a little treat for the two of us. I see some strawberries left in the fridge, that someone from the market had given us. And I know what I want. When I go to the store I grab a view bananas.
All I did was blend them. But to a surprising delight, that was all I needed to do. Fruit is sweet to me and I didn’t even sweeten this. It was perfect. It had a next texture. It wasn’t rich. It was light and refreshing.
Plus it was so easy. Something I can respect.
The great thing too, is that you can try it with other fruit. But if you have the perfect strawberry and ripe bananas, you are really set!
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.
Cherries are my favorite food…..EVER. Cheesecake is my dessert weakness. My grandmother made me cherry cheesecake for my birthday every year instead of cake (another fact about me is a hate cake, which is ironic because I used to be really into cake decorating there for a while). I am a pie girl. My company is a pie and pizza based bakery. Pies are my thing. So…………. A cherry cheesecake pie is a perfect fit. Oh my gosh the idea of it, itself made me super geeked to try it. I wanted to bake it Monday when I get ingredients, but I had to wait until I was prepping for my market. The agony of waiting killed and I may have rushed cooking it a smidge, like maybe I should have cooled the cheesecake longer before putting the cherry on. It would have been prettier, but it did not have an effect on taste.
These pies were PERFECT. And with Valentine’s Day approaching next week, this could be a perfect little treat for you and someone you love, and fit your gluten-free lifestyle. Cut this recipe in half and make personal mini pies if you want. This one here, is one of four that my half batch made.
Stay tuned because I’ll have more to come on the V-Day dessert front. Think chocolate raspberry pies baked in mason jars (the cuteness levels are off the charts) and chocolate pavlova cakes…….plus more.
HELLO! Sorry I have been on a bit of a vacay from not only this website, but the market. Sometimes I just need alone time. I just need to hit the recharge button. I just need a little separation. A little realignment. Getting back to myself. My dreams, my passion. Sometimes I just need to be by myself. And I have to say I now feel: RECHARGED. I feel good. I feel ready. I feel determined. I feel creative. I feel like being in the kitchen. Back to my passion. Back to my joy. My drive is returned. And for you I have a full week’s worth of blogs, including three recipes! So without further babble, I will get to my first recipe of the week: CARROT CAKE.
I have a new obsession. A new love in my life. What you may ask has me so revved up? Mini bundts. Yes, you read correctly, bundt cakes have won my heart and soul over. A month ago it hit me that I should make some mini ones. Ask and you shall receive, my boyfriend delivered some to my house a few weeks ago. I didn’t jump right in though. I needed the perfect moment to break them out. Fast forward to two weeks ago. My boss told me she wanted some carrot cake made. My brain went back to the smells of carrot cake baking when I worked at the Pie Company. My brain was spinning. I’m going to add nuts. And pineapple. And coconut. And….wait a moment….we baked them in bundt pans. BINGO! This was my chance, my first opportunity to make a mini bundt. I dove right in the next morning. The result? Uber cute, check them out. Plus I had multiple customers complimenting them, some even going as far as to say it was the best they’d ever had. Wow, blushing with humility.
One bored, super-hot day a week later, I put stuff in my food processor and dished it in my new mini bundt pans (I took one to work, so my boyfriend found me another set). Fingers crossed, I was going to have my first group of gluten-free carrot cakes. Well they baked. They came out of the pan. They smelled good. I just needed……a taste-tester. Lucky for me my friend Julie was coming over that afternoon to finish painting a back-drop for a fellow vendor. Staring at our work, dubbed “The Mermaid Shiva” we needed a moment to step back. Perfect break time, Julie grabbed a carrot cake. I held my breath, nervous like always when someone eats my food in front of me. “It’s good. Filling but good.” But some frosting on it and I believe I’ve got a winner. And they are so cute. A perfect little treat for a date night maybe. They are the perfect size for two people.
Here is the recipe for YOU:
2 cups carrots
1 cup unsweetened coconut flakes
1 cup pecans
5 local, pasture-raised eggs
1 cup sunbutter
1 tsp baking soda
2 tsp apple cider vinegar
1/3 cup flaxmeal
2 tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp ginger
Cream Cheese Frosting
1 cup cashew butter
½ cup local honey
1 tsp vanilla
½ tsp cinnamon
Toasted Garnish (optional garnish)
Let’s Make it Happen: Peel and rinse carrots. Pulse in the food processor. Add in the remaining ingredients, except for the pecans and coconut. Fold them in with a spoon. Spray a mini bundt ban. Scoop batter into the pan. Bake at 350 until a toothpick comes out clean. Allow to cool a few minutes. Flip over. Allow to cool completely. Stir topping ingredients together. Drizzle over the top of each bundt. Serve and Enjoy!!