Bananas are hit and miss with me, I will confess. My husband loves them pretty much anytime, but I am particular about my combos. For instance, I’ve made some banana almond butter cookies lately, they’re good, but not my thing. I like bananas and I like peanut (almond) butter, just not together. I do really enjoy caramel together. Maybe because I love caramel at all times. I guess I just realized I would probably take caramel over chocolate. I made some banana fosters danishes and saw a recipe on pinterest for some scones and had to tweak them to fit the gluten-free mold.
Sometimes I like to try out other bakeries to see what’s out. To get inspired. Granted I did make these scones before then, but I got a Banana Fosters Cupcake for Zach from the Flying Cupcake in Indianapolis. It just solidified the fact that I do indeed enjoy some bananas/caramel combination.
And I will not lie scones have been hard for me in the part. I generally try to make them dairy-free as well with coconut oil, but I do sometimes use butter, so I made these more traditional and they held up a lot better. Sometimes I can produce some really beautiful/delicious things, but there are a good a lot of things that give me challenges. Some have taken years to find something workable-like pie crust. And bread. Don’t get me started on bread-it is by far my biggest gluten-free baking challenge. I have worked as a conventional baker. I can make many good things, including traditional bread. But gluten-free? That is another story. There is no elasticity or stretch in the same way. I’ve been watching the British Baking Show. It really made me want to try some babka and braided breads. I did make a nice pumpkin swirl one. However, the dough was not easy to work with or to shape properly. It tasted FANTASTIC, however. Gluten-free baking (especially because I only use tapioca, coconut and almond flour-occasionally arrowroot and every once in a while cassava when I order it), it a lot of trial-and-error. It takes a lot of preservation. You can’t be apt to giving up because sometimes it has taken me 5+ times on a recipe to get one that I’m fully satisfied with the texture and flavor.
These, these I like.
Gluten-Free Banana Fosters Scones Continue reading “Gluten-Free Banana Fosters Scones”
Happy Thursday you all! Hope you are having a wonderful week as we gear up towards the Holidays coming up. This is a wonderful time of year to make cookies. I LOVE lemon. Like I could just nibble on little bits of lemon curd. I recently paired lemon with some blueberries, great combination. I also really enjoy lemon with lavender. The key is to have just the perfect amount of lavender. You don’t want it to be too in your face. Or too florally, like you are eating flowers. You want just a touch, so people are intrigued. Hmm… what’s the extra flavor I’m getting? We’re going for curiosity, not disgust.
These cookies are delicious on their own, they are nice and soft, but I added a little glaze to make them a little more festive and to get a tinge more lemon taste. SO good. It is very refreshing. They could be a nice little food gift if you know someone who needs vegan or gluten-free eats.
However, I was designing this recipe for someone interested in collaborating on vegan cookies. They were too soft for freezing or shipping, so they didn’t fit the bill on that. But they are my favorite vegan cookie I made (granted I really enjoyed the ones with white chocolate again- I definitely prefer white chocolate over chocolate). This cookie base could also be used for an assortment of other flavors. Maybe switch the lemon for orange, fold in a few cranberries (that’s a wonderful flavor combo for this season). Or maybe switch the lavender for the thyme and keep the lemon. Or maybe switch the lemon for lime and add some white chocolate. Who knows there are all kinds of different flavors you could do and you could rotate them throughout the year seasonally. Maybe freeze-dried raspberries and white chocolate. Who knows. Get creative with it. Use the flavors YOU like.
Lemon Lavender Vegan Gluten-Free Cookies Continue reading “Gluten-Free Vegan Lemon Lavender Cookies”
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”
Happy Wednesday y’all! Sorry it’s been so long since I posted, been super busy baking it up and trying to expand my market, developing new recipes. I do a stock pile of recipes to share with you all, though. Today, though, I had to start with this one for Loaded Cauliflower Casserole.
I prepped this on a Saturday, it was super easy, and then just baked in on a Sunday afternoon for the Lions game (my husband is from Michigan, meaning they are die-hard Lions fans). It was so simple, yet so good.
My husband may have even tricked my sister-in-law into eating it. She may be a slightly picky eater, so he told her after eating it, that it was cauliflower and not potatoes. And she did say it was good, so I would consider that a win!
I added chicken for some added protein and so I could make just one single dish. I love one skillet or one dish meals. It makes cleaning up a lot nicer too.
Loaded Cauliflower Casserole
- 1 head cauliflower
- 2 tbsp butter
- 1 tbsp cream cheese
- 2 chicken breast
- sea salt and pepper
- Italian seasoning
- 6 slices bacon
- one bundle green onion
- 1 cup shredded cheese
Continue reading “Loaded Cauliflower Casserole”
I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.
All of my creativity is put into my baking and ideas for baked goods.
So I take a back seat sometimes and let Zach take over the savory portion.
And sometimes he’ll make something for his frat boys that I really want too.
For instance, he makes them quesadillas every week.
I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.
I have made plenty of tortillas, usually with the intention of making a wrap (these ones for spinach and kale ones are my fav).
This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.
And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).
This wrap is definitely adaptable. I worked well in all these dishes.
AND it did make a wonderful quesadilla, which was the initial goal.
Gluten-Free Spicy Tortillas
- 1 1/2 cup almond flour
- 1 1/2 cup tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/3 cup Extra-Virgin Olive Oil
- 1 cup warm water
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp paprika
Continue reading “Gluten-Free Spicy Tortillas”
This adventure into pita bread began with chicken shawarma.
When Zach and I were living in Champaign they had a lot of diverse restaurants, it was definitely a nice food town.
One of our favorite spots was a Middle Eastern restaurant. The first time we went, the menu was out of my know. Zach insisted on shawarma, so I got the chicken with him.
It did come with a side of pita. Naturally I give all my bread sides to Zach, so he was stacked up.
I reserved in my mind to one day make my own shawarma. And to make my own pita for the side.
This had so much flavor, and we had plenty of left-overs the next day. The pita was a good boat for eating the chicken, but also for sopping up the tasty sauce left on the plate.
I also tried to make a yogurt sauce, but I used a coconut milk one (dairy generally upsets Zach’s stomach), but I think the coconut threw us both off. Maybe some day I will try it again with another yogurt. Continue reading “Chicken Shawarma”