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”
Happy Wednesday All! Monday I posted a recipe for dairy-free chocolate ice cream. Now I am sharing the rest of the stuff. I chose to sandwich the ice cream between two mini pies. Something that has been on my list for about 2 years now. I had to find the right time. Really I think I had to wait for the opportunity to use an actual ice cream maker.
The biggest challenge, actually, was deciding what flavor to make, because I had soooooooooooooo many ideas:
- Raspberry pies with Chocolate Ice Cream
- Blueberry with a Lemon Curd Swirl Ice Cream
- Rhubarb with Strawberry Ice Cream
- Strawberry with White Chocolate Ice Cream
- Strawberry with Banana Ice Cream
- Almond Butter/Chocolate with Banana Ice Cream, rolled in Candied Bacon
- Cinnamon Chocolate with Toasted Marshmallow Ice Cream
- Chocolate Matcha with Vanilla Ice Cream
- Peach with Vanilla Ice Cream
- Cherry pies with Chocolate Ice Cream
- Key Lime with Vanilla Ice Cream, Rolled in Graham Cracker Crumbles
- Lemon with Vanilla Ice Cream & a Toasted Meringue siding
- Jelly Filled with Almond Butter (or Cashew Butter) Ice Cream
- German Chocolate Pies with Caramel +Toasted Coconut Ice Cream
- Chocolate Espresso pies with Salted Caramel Ice Cream
- Pineapple pies with Mango Ice Cream, rolled in Toasted Coconut
- Apple with Salted Caramel Ice Cream
……………………….and I could keep going.
See how my brain works? Sometimes I suffer with too much creativity and too many ideas. Which is not a bad thing. I am very thankful and blessed to have so much creativity.
When I have to make a choice of what to make it can be a tiny bit overwhelming picking which idea to run with.
So I went into the store not anticipating that I was even going to attempt this recipe. Blackberry were on sale. WINNER. I selected them and ran with it as the pie inspiration. Chocolate seemed to be the natural pairing to me. Granted I did contemplate a Honey Lavender Ice Cream (maybe later). Continue reading “Gluten-Free Pie Ice Cream Sandwiches”
I have been loving some fruit curd lately!
If you’ll recall, last week I featured a Gluten-Free Grapefruit Meringue Pie.
That same day I also made a Mango Curd Tart.
Lately I have also been loving some mango and I am always down for some tropical flavor profiles. So I but some big, beautiful coconut flakes on the top.
It’s amazing how my husband and I work, though. I instantly gravitated towards the mango, whereas he claimed the grapefruit. Just like today I made pavlovas. Again I leaned into the mango and he Claimed the banana caramel for himself.
I think I like the refreshing quality the mango curd provides.
What is nice about this recipe, is that you may choose to break it up. You may want to top it differently. Add coconut into your pie crust dough.
You can just use the mango curd in different things.
Fill a cupcake with it…………
Smear it on a bagel…………………
Put it on your pancakes ………………..
Use it on a fruit pizza……………………….
Put it on a pavlova (more on this later this week)……………
Use it to top your ice cream (I am thinking a Blueberry Goat Cheese- something I’ve conceptualized, which I will eventually make)…………………………………………
Get creative. Continue reading “Gluten-Free Mango Curd Tart”
I’ve been trying lately to post more savory recipes and things that I actually eat, but sometimes you’ve got to treat yourself. And although I made this for a market, and I don’t typically share recipes that I sell, I decided to make an exception since I won’t be making them for another year.
It is winter after all, and hot chocolate cravings are real. On cold, icy, rainy or snowy days I want something hot to drink (usually I am a hot tea or coffee girl. But sometimes you feel a little nostalgic. You want to feel like that child version of yourself. The one who loved winter. Especially snow days. And who would try to be out there sledding even with the tiniest bit of snow. Who loved a good snow ball fight or to build snowmen or forts. Who enjoyed the thrill flying down a hill (usually slightly out of control) at top speed, seeing how far you can go. Laughing and smiling effortlessly. Worn out and rosy-cheeked by the time you were done, you were begging your parents (or grandparents) for some hot chocolate.
I a Continue reading “GF Hot Chocolate Pie”
Pies are my thing. I love to make them. I worked at a pie company. I have changed my company to focus mostly on gluten-free pies and tarts. I have not made a French silk. I have made loads (hundreds) of chocolate cream pies, but not a French Silk.
Someone commented on one of my market pie photos that they needed a gluten-free French Silk recipes, finally I have had an opening in my schedule to do some work on my own stuff and to give this a shot.
Needless to say, I am always grateful for suggestions, especially when it is something I’ve never done and it can help someone else!
French Silk Pie
Crusts (Your Favorite Recipe, sorry no post on mine since I use and sell it)
- 2 oz. melted Enjoy Life Chocolate
- ¾ cup coconut sugar
- ½ cup ghee, softened
- ½ tsp vanilla
- 2 local, pasture-raised eggs
- 1 cup coconut cream
- ¼ cup honey
- ½ tsp vanilla
Preheat oven to 350.
Roll out crust with a rolling pin. Cut out with a flower cookie cutter. Press into a greased mini muffin pan. Bake for 7 minutes. If they begin to puff, stick a fork in them. Allow to cool for 5 minutes before transferring to a wire rack.
For the filling melt the chocolate. Allow to cool. Pulse coconut sugar in a processor until it is super, duper fine. Cream this with the butter in a stand-up mixer. Pour in the cooled chocolate. Scrape the sides. Add vanilla and mix on low. Add in one of the eggs. Mix on high for 5 minutes. Do the same with the second egg. Spoon into crusts and allow at least 2 hours to set-up.
Whip the coconut cream on high. Once it has begun to thicken add the vanilla and honey (or maple). Keep whipping until stiff peaks form. Pipe this onto the mini pies. Garnish with chopped chocolate.
Happy Thursday, wonderful people!
I hope you are all having a marvelous day and week!
I adore making pies. I don’t know what the affinity is, but it started at a young age. I have always been an artist. And now as my art has morphed into pies, there is something about the fluting, topping and flavor creativity that sucks me in.
Last Monday I wrote about refining my vision to make just pizzas and pies. Wednesday I posted my favorite pizza recipes (feel free to click the links to check them out). Today I give you my favorite pie recipes!!!
Continue reading “My Favorite Gluten-Free Pie Recipes”