Double Banana Caramel Espresso Tart

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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.

20180522_135505[63] Continue reading “Double Banana Caramel Espresso Tart”

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Gluten-Free Chocolate Cherry Pie

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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.

20180430_131515[68]Chocolate Cherry Pie Continue reading “Gluten-Free Chocolate Cherry Pie”

Gluten-Free Lime Eclairs

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Last éclair recipe (for now at least). Remember Monday when I posted that recipe for choux pastry? Well, click the link and review it first and for a back story into my slight obsession and intrigue into choux.

Today, though, I will keep it short and sweet. Wednesday I shared my first filling, Blackberry. Today I will share the second filling and topping I did, which was a lime curd with toasted meringue topping.

I have already confessed I liked the blackberry most for its refreshing taste, however, I did love the flavor of the lime curd and meringue. I just couldn’t eat as much and it had a completely different thing going on.

This could be fun to replace the lime with other citrus, like orange or grapefruit or lemon or blood orange. Just play and experiment. I’ve made lots of curds the last year: rhubarb, cherry, mango, and more. I’ve seen a pineapple one I really want to try, maybe a little toasted coconut on that one. It would be nice to mix the curd with a pastry cream potentially as well, but I have expressed my fondness for lime or lemon curd on its own and that I can just nibble on bites of it.

Gluten-Free Lime Meringue Eclairs Continue reading “Gluten-Free Lime Eclairs”

Gluten-Free Blackberry Eclairs

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Happy Wednesday you All! Pretty proud as this is my second post of the week! And I plan on scheduling tomorrow’s right after this. It has been a moment since I posted three recipes in a week. I have a lot to share, though. Plus I can’t keep telling people at the market to check out my website, that I post loads of recipes, and then have a void of recent recipes the last 4 months. So I am making better on my commitment to share recipes, as well as baked goods.

As you will recall, Monday I posted a recipe for choux pastry (click the link to check it out). That is pretty much a fancy word for éclair shells, although you can make other things with it, like cream puffs. Today I share with you one of the ways I filled them: Blackberry with a Fresh Whipped Topping.

I will confess this was my favorite filling. The one I will posting tomorrow is for a lime curd with toasted meringue. It was good. Tangy. Rich. But this blackberry one was refreshing and I wanted to eat them all (but I didn’t).

As I typically point out, you can customize these. Swap the blackberries for raspberries or strawberries or cherries, etc. Add some pistachios to the raspberries. Or maybe be daring and add some lavender to the blackberry. There are loads of ways to interpret and design your own.

Blackberry Topping: Continue reading “Gluten-Free Blackberry Eclairs”

Gluten-Free Choux Pastry

 

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Have I mentioned my love (maybe slight obsession) with the British Baking Show. Ever since I first watched it, I have been hooked on the choux pastry-eclairs. I don’t know why I gravitated towards them so strongly. But I just HAD to make them. My mind raced with all kinds of flavor profiles.

But then some doubt set in, which kept me from making them for so long. I’ve never even made a regular eclair, actually I’ve never even eaten one. I had no reference point, even if I made them, if they are any good. Plus I have never made a pastry that you cook on the stove top. And I gave a half-hearted attempt at making it in the Fall.

So I left it alone for a few months. Then last month I was feeling it. I wasn’t even planning on making choux pastry, but I just knew it was the day to fully dive in!

I was pleasantly surprised. I filled them two separate ways (which I will be sharing later this week), one blackberry and another lime meringue. So good. The pastry had a nice crunch on the outside.

The blackberry was hands-down my favorite, the berry and homemade whip were so refreshing and good. The lime was tasty, and although I like torching meringue, I don’t like eating it as much (although it is steadily growing on me). The lime curd, though is some other level deliciousness. I currently have some chilling in my fridge from some pie pops I made, and the other day I may have just eaten a small spoonful of just curd. It is that good.

The wonderful thing about this, is that there are so many ways to enjoy them. You can also make them into cream puffs, same dough. You’ve got to eat them quickly though, while the dough still has that outer layer crunch.

Some flavor combos I had running through my mind: Sweet Potato Cream with Pralined Pecans and a Toasted Marshmallow Top, Pistachio Paste with Rose Topping, Cherry Pie Filling with Chocolate Ganache Topping, Lemon Curd with fresh Blueberry and a White Chocolate Glaze, Triple Chocolate, Boston Cream, Coconutty, Lavender Blueberry with a Chocolate Ganache, and a take on Carrot Cake with a beautiful Cream Cheese swirly top! Just a few ideas, which is the fun part. And you can plug in your favorite flavors: pumpkin, plums, apple, caramel, etc Continue reading “Gluten-Free Choux Pastry”

Gluten-Free Bacon Asparagus Quiche

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Hello Wednesday! Hope you are all having a bright and blessed day. I tell you what, it is getting hard to choose what recipes to share. I have a stock pile of ones to share with you all and I can’t decide on an order. Do I post savory? Do I post sweet? Decisions. Decisions.

Today I opted for savory. I was prepping food a couple of weeks ago (something I’ve done a lot of lately, I’ve already spent at least 5 hours this week prepping meals to just bake or veggies to just cook) and I was staring at some asparagus. What am I going to do with this asparagus. Quiche. It just popped in my mind. It seemed so natural and sounded incredibly delicious.

As I was making the crust, I was further prompted, add Parmesan. I am not going to argue with that! Granted, I was slightly worried about adding another fat, how that may effect the crust and bake. I was so geeked when the crust turned out beautiful. What a great flavor it had. I actually filled a whole pie pan and I have 3 mini tart shells in my freezer waiting on me to fill as well. Spinach pies? That is my current mood for them potentially.

I had plenty of taste-testers on this one. Our roofer friends agreed to share in the quiche with us one afternoon. They had never eaten quiche, let alone a gluten-free one. They praised the taste. I get a lot that many would never know my pie crust is gluten-free if I didn’t tell them. Which to me is a huge compliment. A few weeks ago when I took tarts to Bible Study, they said the same thing. That is my goal always, to make something gluten-free that tastes as good as the real thing (or better, that is an even bigger goal).

As always, that beauty of a quiche is that you can fill it however YOU like. This week I made another quiche (with a shredded sweet potato crust) with spinach, mushroom and bacon. On this Parmesan one, I put asparagus, garlic, and bacon. You can do butternut and goat cheese. Broccoli. Peppers. This list is ongoing. Have fun and be creative with it.

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Gluten-Free Plantain Pizza Crust

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My list of favorite foods goes something like: cherries (all-time favorite), pizza, cabbage, ice cream. Something like that. Subject to change. Regardless, you will notice the pizza. Pizza also appears in my business name and this website: Polifroni Pies and PIZZAS. I like to make pizza crusts for the market, because even though you’ve change up your eating and diet or have eating restrictions, doesn’t mean you can never eat pizza.

I have made loads of different crusts. I’ve used almond flour. I’ve used cassava. I’ve used arrowroot. I’ve used tapioca flour. And I’ve also used bunches of vegetable/root alternative. You can click through my recipe inventory and check some of them out. It started with cauliflower a decade ago. But I’ve also used: broccoli, rutabaga, sweet potato, butternut squash, and zucchini. One of my all-time favorites was plantains.

I did a lot of home-cooking last week for Zach and I. I really wanted to revisit the plantain crust. Oh man was it good. Hands down my favorite. Everyone thinks it is going to be sweet. Plantains are not bananas. They don’t peel like bananas. They are starchier, not sweet like a banana. I made this crust kind of thick (which I like), however, next time I think this would make two perfect 9 inch pizzas. I used a large tart pan I have with a removable bottom, but a pizza pan or spring pan would be good as well (maybe put it in a cast iron and make a deep dish).

If you want a great pizza, this is it! I like pork with plantains, so I put sausage. You could put all kinds of flavors, though. Pepperoni. Chicken. Bacon. Spinach. Mushrooms. With Cheese. Without cheese. Whatever your topping preference. Go crazy.

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