Super Simple Truffles

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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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Naked Banana Toffee Crunch Cake

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Man I have been completely slacking on my posting lately. Evidence being that I made this cake in October for Zach. I have been baking more than I’ve been making new recipes or taking pictures. But I do have some stocked up to share with you. Beginning here.

I have the most amazing husband (see the bearded, Bob Ross-ish haired handsome man above). This cake I made for him. He doesn’t really do celebrating or holidays, his birthday included. However, he entertains me and lets me bake for him anyways (so long as I made one for his frat boys too, which I did). His favorite flavor: banana. I had seen a cinnamon frosting and thought that sounded delicious (recipe adapted from Country Cleaver). I had also recently made my first batch of coffee toffee and had some leftover. So I just sprinkled a little of that over the top. Which was the perfect addition and his favorite part.

I would vote it my favorite gluten-free cake I’ve ever made (although lately I made a sweet potato-molasses-cake which I will be posting). I’ve always focused on making them designed pretty and never really made very many layered cakes. My dear husband sliced this cake for me, so that it had beautiful layers. A perfect amount of frosting to cake each bite.

It was delicious and hope that you all like it too!

20171020_181748.jpg Continue reading “Naked Banana Toffee Crunch Cake”

Loaded Cauliflower Casserole

20171015_125314Happy 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

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Crispy Honey Garlic Chicken

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My whole life I have enjoyed cooking. I think I get type-cast as just a sweets, baking type. Or I slip comfortably into the that role and let my husband hold the savory side down.

But I do love cooking, I always have.

I remember growing up, I liked to be in the kitchen. I recall one time, being in the kitchen, making something with mushroom, pretending I had my own cooking show. My father yelling, “who are you talking to?” And then whispering the rest of my broadcast.

Growing up, family meals were essentially. We sat down for meals together. It wasn’t very often that we ate out. We ate at home. And my father is a bomb cook.

So cooking is essential to me.

It is important for Zach and I to eat together. It is rare that we eat out as well. With him being a chef and me a baker, it is a no-brainer that we love home-cooked meals.

I have been slacking slightly on the meal front, in that I will generally eat the same things. Cabbage. Hash. Sweet potato fries. Zach and I will rotate the same things.

It seems the last few years, that my creative energy all pours into my baking.

This past week I got back to my savory roots. First with this honey garlic chicken and mashed cauliflower. Then tortilla soup. Then pulled pork.Then some creamy spinach stuffed chicken. It felt great to being back in the kitchen, making some new dishes.

And this dish?

The flavor was on point. It was spicy, but the honey was just what it needed. And pork rinds are my favorite for breading chicken.

So good.

And gouda mashed cauliflower on the side? Perfection. I will have that recipe next week. Also this made plenty of chicken and we had left-overs.

Crispy Honey Garlic Chicken: 

  • 3 chicken breasts, cleaned and cut into strips
  • 2 cups pork rinds, ground finely
  • 4 tsp pepper
  • 4 tsp salt
  • 3 tbsp ginger
  • 2 tsp thyme
  • 2 tsp sage
  • 2 tbsp paprika
  • 1 tsp cayenne
  • 4 eggs, beaten
  • 1/2 cup water
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 cup raw, local honey

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Tortilla Soup

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This cooler weather has me craving some soup, I don’t know about you.

Since I made tortillas last week, it immediately popped into my mind to make a tortilla soup.

The tortillas crisped up perfectly (I actually may have liked the crispy little tortilla bits more than the regular tortillas).

The soup was slightly spicy with a great flavor.

Plus I swapped beans for roasted peppers.

I LOVE roasted peppers. And I was super geeked when they turned out perfectly. Needless to say I will be featuring a separate piece on making roast peppers and what to do with them.

I love crock pots! They are easy to just put everything in and let them cook. Or to warm them.

This soup made plenty and we enjoyed some Sunday before some football.

Nothing beats soup on a crisp Fall day!

Crispy Tortilla Soup

  • 1-2 Spicy Tortillas
  • 64 oz. chicken broth
  • 14.5 oz. fire roasted tomatoes
  • 2 roasted peppers, diced
  • 1/2 lb- 1 lb. chicken, shredded
  • 2 cloves minced garlic
  • 1 onion, diced
  • 1 tsp paprika
  • 2 tsp chili powder
  • 3 tsp cumin
  • Optional Toppings: Avocado, Sour Cream, Green Onions, Cilantro

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Gluten-Free Spicy Tortillas

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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

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Chicken Shawarma

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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.

SOOOOO DELICIOUS!

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”