Man I am behind! I made this tart last month for my handsome husband’s birthday (pictured here). In my defense we have my brother and his 4 children living with us, so we are all adjusting on all fronts.
Praise God for the opportunity to serve them, though. Family, friends, and love are above all else (underneath God of course), so the writing and recipe sharing has gone on the back burner, so I can be there for my brother in his time of need.
But today, right now, I have some extra time. So I would love to share this tasty little recipe with you all.
My husband loves banana. If you follow this page, who probably already know that. Last year for his birthday I made him a Cinnamon Semi-Naked Banana Cake. It was delicious, so click the link for that one as well. This year I was inspired by a pin I saw on Tartelette. I love to make pies and tarts. This one was for a tart with chocolate. Caramel. Peanut Butter. Banana. All kinds of tasty things. I decided to change the sweeteners. Swap the peanut butter for cashew butter. And to add some whipped topping because that is all too rich for me.
Zach took it to his Monday Men’s Group and it was a hit, they ate it all.
Maybe you don’t like pumpkin or apple pies and next week you want to switch up your Thanksgiving dessert. This could be interesting.
I hope to have more recipes coming soon. I plan on making a croquembouche for Thanksgiving. Filled with pecan pie filling, cranberry pastry cream, and pumpkin mousse. Stayed tuned to see how it goes. I will also be making some cheesecake domes for our church Thanksgiving dinner. This morning my mind was drawing out pumpkin cheesecakes on gingerbread cookies with caramel filling and a pepita brittle sitting on top of a mirror glaze. AND sweet potato cheesecake with a praline filling and toasted marshmallow outside. We will see, but the ones in my vision are stunning and scrumptious. Hopefully I will be sharing them with you Monday.
Chocolate Caramel Cashew Butter Banana Tart Continue reading “Gluten-Free Chocolate Caramel Cashew Butter Banana Tart”
I love pie. I think that is pretty evident in the name of my brand and by the plethora of pies I make. I just enjoy the rusticness of them. I am a recovering perfectionist, so when I did cakes before it was easy to slip up (minus naked cakes, I am falling back into intrigue with cakes now that naked cakes have made a way. They have that rusticness too). Cakes are smooth and perfect and tedious. And pies, pie is okay for a little fruit to leak out. To me it adds color. They don’t have to be as perfect. And you can fill them with so much yumminess. I also like to eat pie. My whole life I have never liked cake. I spent a week when I was like 10 baking assortments of pie for fun, so they have always kind of had a pull over me.
I also have a thing of scrolling through food on my Instagram. One day I was stopped by a beautiful purple-crusted pie, made with blueberry powder. I had to do it. I began searching and seeking out blueberry powder or freeze-dried blueberries to pulse down.
When I finally found them, I realized there were a larger selection of fruit I could try too. I was almost giddy when I realized there was a cherry. Cherries are my all-time-favorite food. I may have eaten cherries today. How I wish their season was longer. So as always happens, my mind began racing with ideas on what to do with a cherry pie crust.
Chocolate + Cherry
You really can’t go wrong with that combo. A pinkish cherry pie crust. A cherry pie filling base. A chocolate cream pie. Whipped Cream. Shaved Enjoy Life Chocolate. WOW!
So good. This is one of those things I make that can really tempt me, so I give them away for others to sample. I think this pie ended up at my Bible Study and Zach’s Monday night men’s group. I made three pies that day and this was hands down my favorite. The whip topping adds a freshness. And as I said you can’t go wrong with chocolate and cherries together.
This pie went on to inspire the tasty banana pie I will be sharing tomorrow.
Chocolate Cherry Pie Continue reading “Gluten-Free Chocolate Cherry Pie”
I saw little bites like this, probably about a year ago. I have been waiting for the perfect moment to try them. I think part of what held me back was uncertainty. I wasn’t sure if my dough would hold up. Sometimes it is softer, so I wasn’t sure if the shape would hold.
I put it on my market menu, holding myself then for actually making them.
I was determined. So I started brainstorming on how to remedy my problem. I cut down the amount of butter. And refrigerated the dough long enough. And this did the trick. I was able to shape them perfectly. I placed them in the freezer to keep the shape. Filled each little well with strawberry filling. And stuck them back in the freezer. I have learned with making gluten-free pies, freezing is my friend. I freeze to keep shape. Plus this helps me stay organized. I prep my pies during the week, working on them a little here and a little there. Then on Friday’s all I have to do is bake them fresh. This means I no longer spend all day prepping and baking. I feel less rushed. And I am able to give greater focus and energy to what I’m making. Plus I get to give each pie the attention it needs each time I work on them. I walk away feeling like I have truly done my best.
My vote is that I loved these little bites, if I did them again I would probably make them a tiny bit smaller. But I like the proportion of filling to salty, flaky crust. It’s my kind of thing. Plus one little bite, makes you feel treated without feeling guilty.
Strawberry Pie Bites
- 1 patch of Paleo Pie Dough
- 1 pint of strawberries
- 1 tbsp tapioca flour
- 1/2 cup honey
- 1 tsp lemon juice
Continue reading “Strawberry Pie Bites”
I have been really excited to make these. I few weeks ago I attempted my first go with some extra cherry filling and pie dough. I learned that you don’t want to overfill the, as I had cherries trying to escape over the edge of the crust. And initially I was planning on just making regular raspberry pies, but when I made the chocolate crust for my market it was so beautiful and perfect, I HAD to make them chocolate raspberry.
Learning my lesson from the first attempt, I stuck with just pressing the crust to the side and not up and out to flute. Although, this could be an option, just make sure to fill below the lid brim. I wanted to attempt some lattice work though, so I stuck with keeping it simple.
The lattice work? With regular pie dough I can do some phenomenal stuff. I am known for my braided borders and some pretty weaving and work. This gluten-free dough is delicious and the best I’ve ever made and worked with, but a lack of gluten, also means a lack of elasticity. I am getting better at working with it. For instance I’ve learned that freezing is my friend, as well as cookie cutters. I’ll cut out letters, put them on parchment, freeze them and then put them directly on the pie when I’m ready to bake. Works beautifully. Same with my pie pops and turn-overs. I’ll make my dough up ahead of time, cut it out. Freeze and then bake. But I really want to do some lattice work. And I want to braid. So this was my first attempt.
And……..it wasn’t perfect. The sticks were wanting to crack and were not easy to layer. They’re still cute, and absolutely delicious, but not up to par yet. So I will keep working on this braiding and lattice idea, but until then I would suggest cutting out little hearts for the center. Easy but cute and effective.
What I also love about baking into a mason jar lid beside the cuteness and perfect size, is that the bottoms are removable. I love all the tart pans I have because they have removable bottoms. So the outside of my crust and bottom come right out flawlessly and I’m not stuck trying to use a knife to shimmy something out of a pan. I paid a nice price for these pans too, so thank you mason jars for having this built in feature.
These are adorable and sure to be a crowd pleaser. Plus they’re a perfect little treat for yourself and your lover. So enjoy!
Chocolate Raspberry Mason Jar Pies Continue reading “Chocolate Raspberry Mason Jar Pies”