Gluten-Free Shortbread Cookies
- 1/2 cup butter
- 1/4 cup organic powdered sugar
- 2 cups almond flour
- pinch salt
- 1/4 tsp almond extract
- 8 oz. cream cheese
- 1 1/2 cup heavy cream
- 3/4 cup organic powdered sugar
- 12 oz. fresh raspberries
- 23 cup maple sugar
- 1/4 cup water
- 1 1/2 cup heavy cream
- 2 1/4 tsp gelatin + 1/4 cup water
- 2/3 cup raspberry juice (from bag of frozen raspberries, thawed)
- 1 tbsp lemon juice
- 1/2 cup honey
- 6 egg yolks
- 8 tbsp butter
- 2 cups heavy cream
- 1/2 cup organic powdered sugar
- freeze-dried raspberries (ground to powder) to dust on top
Continue reading “Gluten-Free Raspberry Cheesecake Jars”
What?! This is my third post in week! That hasn’t happened in a while. And I have finally made some progress on all the recipes I’ve had stocked up. Which means I get to make new ones! That excites me. Got to brainstorm summer flavors. Cherries. Berries. Really want to get some passion fruit and do some cool stuff. Loaves. Cheesecake. Tarts maybe, who knows where I’ll be taken.
As you will recall, Tuesday I posted a recipe for Pistachio Rose Toffee <—–click for the recipe, which came about because of this tart. I had it on my agenda to make a purple crust using freeze-dried blueberries, but that wasn’t enough for me. I wanted to make more colors of crust. I had found some reasonably priced matcha powder and had been waiting on the perfect moment to use it. This was my moment. A lovely green crust.
I expressed Tuesday my concern for what flavors to pair with the tea. I ended up using a ricotta filling that I had made with a delicious blackberry tart <——–click for recipe. And the toffee got added for more depth of flavor and texture and color.
Gluten-Free Matcha Tart Continue reading “Matcha Ricotta Tart with Pistachio Rose Toffee”
I was excited to make pasta, like super pumped.
As I’ve mentioned before, my mother craved and ate a lot of Italian foods while pregnant with me. And those meals were my favorite meals growing up.
I’ve gluten-free over 10+ years now (actually it’s been probably about 15 years since I really ate pasta), so I have gone without pasta for a long time. I’ve tried spaghetti squash (my favorite thing I’ve made with it is a Spaghetti & Meatball Ball <- click the link for the recipe), but lately I’ve been wanting to work on some gluten-free pasta. I got a kitchen aid mixer for our reception and my granny has an attachment for a pasta sheeter. I have been itching to use it. This recipe has been on my to-make list recipe for months. I actually borrowed the sheeter in March, but had to return it for Easter.
But this last week I resolved to make it happen finally. At the market I got some local beets. I hit up the goat cheese lady for her recommendation of a goat cheese that would pair with the beet. And she is such a good sales man, she recommended two and got her regulars behind her to agree. Who am I to disagree with the expert on goat cheese?
I will confess I was eager to try this specific recipe merely for looks. I thought the beets would make a beautiful color dough. And it did. But…… I do not like beets.
So I was pumped that they were beautiful. That they filled perfectly and the dough stretched enough for me to seal them on the sides. Plus they boiled in the water and floated to the top. My husband was worried they wouldn’t hold together since the beets made the dough moist. But they cooked nicely. And I was happy. Continue reading “Gluten-Free Beet Ravioli with Goat Cheese”