- 2 egg whites, room temperature
- 1/8 cup freeze-dried blueberries (powder)
- 3/8 cup erythritol
- pinch salt
- 1/4 tsp cream of tartar
- 1/2 tsp almond extract
How to Make: Preheat oven to 225. Line a baking sheet with parchment paper. Grind the freeze-dried blueberries in a food processor or coffee grinder. Shift out larger pieces. Mix with the erythritol in a bowl and set aside. Continue reading “Blueberry Sugar-Free Meringues”
These have by-far been my favorite cookies I have made this December! Or maybe some of my favorite cookies in general, they are that good.
And I have to admit, I was terrified when I was making them. The batter smelled so strongly of peppermint, I was worried it would be over-the-top. In reality they were perfect, refreshing, and the perfect amount of peppermint.
Give them a try!
Gluten-Free Hot Chocolate Peppermint Cookies
- 12 oz. Enjoy Life Chocolate
- 1/2 cup coconut oil
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup coconut sugar
- 1/2 cup maple sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp peppermint extract
- 24, all-natural marshmallows (or make your own)
Continue reading “Gluten-Free Hot Chocolate Peppermint Cookies”
At the beginning of December I made some lovely cranberry linzer cookies for the Farmer’s Market. I had too much dough, though, and decided I should use it to make something else.
Instantly my mind went to cheesecake. I should use the cookie dough to make a cheesecake dough. And I could stick with the cranberry flavor for the filling.
These were easy to make and delicious. I personally like cranberry, my husband is not a fan, but he said he enjoyed these. He thought he was eating a cherry cheesecake. Light, airy and absolutely refreshing, with a holiday flavor classic.
Cranberry Gingerbread Cookie Cheesecakes
Gingerbread Cookie Dough
- 1/3 cup almonds, toasted
- 1/8 cup coconut sugar
- 1/8 cup maple sugar
- 1/2 cup butter, room temperature
- 1 egg
- 1 tbsp molasses
- 1 3/4 cups almond flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tbsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
Continue reading “Gluten-Free Cranberry Gingerbread Cookie Cheesecakes”
Man I really wish I had a photo of these cut open. Or a video. I must confess, sometimes I sit on my Instagram and watch people slicing different patisseries. There is a certain kind of excitement, waiting to see all the hidden layers and treasures within.
These many didn’t even know they were cheesecakes because of their shape and marshmallow outside. They are in indeed a sweet potato cheesecake. With a praline core. Toasted marshmallow outside. And a ginger cookie crust.
Fancy, right! That is at least what people commented on them. I do feel like a high-maintenance/extra woman when it comes to baking. But in life, I am like the most low-maintenance woman. I’ve seen those things were you assign didn’t numbers to personal habits to determine maintenance and my score is like a 2 or 3. I am down to get fancy and think of whimsical, fun desserts and food for others to eat, though.
I just love these because I think it is a little on the traditional path, but still true to certain flavor profiles. I already shared my pumpkin cheesecakes last week (click the link for the recipe), which I think is probably a little mainstream. When I told people they were sweet potato, I often got a puzzled look. Sweet potato? Cheesecake?
There had to be a marshmallow outside because a side of marshmallow and sweet potato is so common. And I personally have to have pecans with sweet potato baked goods, or pumpkin ones. Plus, I also watch Instagram videos of people dipping desserts in praline. My food watching really is a little scary sometimes. I can bake all day, then watch the British Bake Off, while I also watch Instagram baking videos. But it gives me a lot of inspiration. Which benefits everyone who is able to come here and view it! Or come to a market and eat goodies.
Once again I sourced the cookie recipe because someone else already made one up that was delicious. I also borrowed the marshmallow recipe. I think overall these were not that difficult to make.
Toasted Marshmallow Praline Sweet Potato Cheesecakes Continue reading “Toasted Marshmallow Praline Sweet Potato Cheesecakes”
Finally posting my Thanksgiving recipes! Family and praise to God is the most important part of the holiday so I was kind of preoccupied with that.
I did bake up some tasty treats for them for the holiday, though.
Today we will begin with the one of the cheesecakes I made: Pumpkin Cheesecake with an Apple Cider Caramel Filling and a Pumpkin Glaze with a Pepita Brittle on top, sitting on top of a Ginger Cookie. I know it sounds like a lot going on, but it really wasn’t that difficult. The cheesecake is actually a non-bake.
We’ll just dive right in on these. I did use someone else’s ginger cookies, they are delicious and sometimes I don’t want to mess with something that someone has tested to perfection. These are perfection and I don’t even really like ginger. This made so much filling, I got 12 domes, plus enough left over that people could dip into them.
Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel
- 16 oz. cream cheese
- 1/2 cup coconut sugar
- 1/2 cup organic powdered sugar
- 15 oz. pumpkin puree
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of cardamom
- 16 oz. heavy whipping cream
- 150 grams white chocolate (I have a recipe that I make my own)
- 100 grams water
- 50 grams pumpkin puree
- 25 grams maple sugar
- 1/2 packet gelatin
Continue reading “Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel”
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”
It is November, which means it is pie month! At least that is what consumes my mind. Although, pies are my jam and Thanksgiving is all about some pumpkin pie, I am planning on making a Croquembouche. Weird, I know. Some of the cream puffs will have pie inspired fillings, like pecan. Just because I will not be making pie for our family Thanksgiving does not mean I will be not making pies this month, though.
I love pies because they are rustic. Plus in recent years I have been really experimenting and playing with designs. Obviously this is can be seen in the picture of today’s pie. This excites me, because gluten-free pie dough can be trickier to use. There just isn’t the elasticity or ability to play like you can with a traditional pie dough. Like I love to braid. Braid hair. Braid pie edges, but I have to be able to braid gluten-free pie dough. I will not stop though, some day. I have learned that I can make these roses, though, which are pretty quick and relatively easy to achieve. They just add to the rustic beauty and add a touch of elegance. Make some pie dough with freeze-dried strawberries, raspberries or cherries and boom you’ll have pink roses. Maybe some turmeric for yellow roses. Add a bit of matcha to the leaves. You can really have some fun.
This pie, besides the excitement to decorate, I was pumped to play with flavor combos. Originally I was inspired by one that was a smoked gruyere and thyme apple pie. The price of gruyere was a little too much for me. Therefore I swopped the gruyere for white cheddar cheese. I will say you really can’t taste the cheese. What I adored was the thyme. I’ve really been wanting to bake with it for some time. Especially since I’ve seen multiple bakers try to use it on the British Baking Show. My husband was not so fond of tasting thyme in his pie. I pleasantly enjoyed it. I tasted it subtly in the beginning of the bite and it was just enough to me to make it interesting. Not too much at all. Plus it made the flavors more dynamic to me.
If you want to be daring this Holiday season, I would give this pie a try. And play. Play with your decorations. I also enjoy putting words or phrases on my pies. Sometimes I use cookie cutters for that, but many times I will cut them by hand (especially if I want cursive writing).
Gluten-Free White Cheddar Thyme Apple Pie
White Cheddar Pie Crust
- 1 1/4 cup almond flour
- 1 1/4 cup tapioca flour
- 1/2 cup butter
- 1 cup shredded white cheddar cheese
- 1 egg
- 1 tsp coconut sugar
- 1 tbsp honey
Continue reading “Gluten-Free White Cheddar Thyme Apple Pie”
Happy Monday you all! I totally meant to post this last Sunday, but my life has still been crazy busy. Saturday we finished up our summer season, so I will have more time to write. And to play in my kitchen. Baking for markets are fun for me, but there is a difference in producing large quantities of food on Fridays to just focusing on creating one recipe. Truthfully I am exhausted by the end of the nights on Fridays and ready for a nap Saturday afternoons, if I have time for one.
So I am looking forward to this pause, to do markets once a month. I hope to just let my creativity run rampant in testing new recipes, because I truly love that. I also plan on doing some major praying and exploration into my future baking plans. What I really want to contribute. My hearts wants a little house tea and coffee place with pastries. With helpers. But I really want a big outdoor table and to fix several course meals. I want to bring people together, to connect over delicious food. I want to do more cooking classes. My dreams are shaping more into an experience, rather than mass production. I want to do farm-to-fork eating and a low-key pastry shop. Some place where bible studies want to come and meet. Somewhere were bridal or baby showers want to come. I want a place that encourages fellowship, over tasty, creative food.
We’ll see what develops out of that. I know that this week my focus is to make a cheese and thyme apple pie. Because people have been making pies with cheese crusts for a long time. And I saw one with thyme. I HAVE to make a gluten-free one. Period.
These cookies I am sharing, were one of my favorite things I’ve made recently. Once frozen, they reminded me of my grandma’s sandies. So tasty. My mom loved them too. She planned on hoarding them, but my nephew Trenton spotted them, so she had to share. I got the Trenton approval, which is important, because children can be brutally honest. He would tell me if it wasn’t very good.
I think I was most happy, because the moose cookies kept their shape. A year ago I used it and the cookies did not resemble a moose at all. See below, I attempted to turn them into buffalo instead. It had me a little scared, so I have waited a full year to give it another go. Plus I didn’t have any leaf cookie cutters for Fall. How that is, I have no clue because I have a huge drawer full of cookie cutters. But for some reason moose make me think of Fall. Or my mind is thinking that I would love to be in the mountains in the Fall spotting moose. Continue reading “Gluten-Free Maple Cut-Out Cookies”
I have been on a bit of tea kick recently. I wanted to make some deep-dish strawberry pies with freeze-dried strawberries in the crust to give it more flavor and a pink color. I also decided to put a little strawberry on top for decoration. I was thinking of getting some all-natural food coloring, when I realized that was silly because matcha is naturally green. So I got some matcha for the stem work, but my mind was racing with other ways to incorporate it.
I had nearly a whole batch of matcha pie dough left, what to do? I became inspired by a tea bag I have at home. It is an orange matcha flavor. It is delicious. I had one before with lemon and matcha, which was really good, but I was intrigued more by the orange. I use lemon a lot, so I wanted to give orange a try. Feel free, though, to make this tart with lemon curd, rather than orange.
I’ve used this ricotta filling on a few tarts too, and it is very nice. I loved this tart. It had a subtle combination of flavors that worked well. I didn’t have too much matcha in the crust, so it did not taste earthy to me. The orange was present, but not in your face or overwhelming. It is not too sweet, which I really enjoyed. Something I’ve learned with watching so many baking shows, is desserts need balance and you don’t want one-note of just pure sweetness. Make it a little more complex.
I really enjoyed this tart. I would love to try it again with lemon. And it makes me want to go drink a cup of that orange matcha tea, right now!
Continue reading “Gluten-Free Orange Ricotta Matcha Tart”
Turmeric is kind of like the matcha I talked about two week (click the word matcha for a link of some cookies I made). I researched turmeric about 10 years ago when I was a research queen. When I find out something is amazingly awesome, I try to include it. Note: when you put it in bone broth it may turn florescent yellow (turmeric is a lovely mustardy yellow color spice).
Fast forward to the present day, when golden milk lattes are kind of popular. You can even get them pre-mixed at health stores. Of course they are expensive and you are better off making them at home. And the time it takes to make them is minimal.
Earlier this year I found a recipe I really liked. You mixed almond milk and maple together, which you place in a glass with ice. Separately you mixed coconut milk, maple, and the spices. Then you pour it over the iced almond milk. It made a beautiful, ombre-like drink. And it tasted good. My husband didn’t like it. Why is it yellow? This is kind of typical in our house. He can’t stand the smell of kombucha when I drink it. Therefore, when I made these muffins, I told them they had turmeric in them until after he had already eaten them.
Originally I was planning on making a loaf, but I wasn’t really sold on any of the flavor combos. Then one morning at the market, I realized I wanted a golden milk inspired muffin. I found a donut muffin recipe that I wanted to transform into gluten-free, the glaze looked nice. I had some dates in my fridge waiting to be used. And a handful of leftover pecans. In my mind all these things go. All these things would enhance the flavor.
They were delicious! I was supposed to double dip the glaze, but I only had enough for one dip. Plus I think the one was sufficient enough. They smelled absolutely phenomenal. And they tasted like a yummy spice cake. So good. I had to put them in my freezer and offer them to someone else, so I wouldn’t want to eat them breakfast all day. Or a lunch side. Or a dinner side. They were Zach-approved (the husband who did not like my golden milk drinks). And mom approved (I also waited to tell her it had turmeric until afterwards, I couldn’t get her to try the drink either).
You could omit the dates. Or exchange them for raisins. Or use another nut in place of the pecans. Or just make them as they are, since they are so good. And try the drink as well.
Continue reading “Gluten-Free Golden Milk Muffins”