Gluten-Free Raspberry Pistachio Frangipane Tarts


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.

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Gluten-Free Vegan Lemon Blueberry Cookies

20171206_180748I 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.

The result?

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!

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Super Simple Truffles


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

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Gluten-Free Coconut Ginger Pineapple Pie


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.

Verdict: delicious.

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Strawberry Banana Sorbet


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!

Strawberry & Banana Sorbet

  • 1 pint of fresh strawberries
  • 2 bananas
  • 1 tsp lemon juice

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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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Cherry Cheesecake Pie

imag2412Cherries 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.

Cherry Cheesecake Pie

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