Gluten-Free Cream Tarts
Inspired and adapted from the trendy cream tarts recipes I’ve seen all over my Instagram feed the last year)
- 2 eggs
- 3/4 cup maple sugar
- 1/4 cup 100% maple
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3.5 oz. butter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 cups cashew flour (or almond)
- pinch salt
- 16 oz. cream cheese, room temperature
- 10 oz. heavy cream
- 10 oz. white chocolate (I have made my own before, but feel free to order some friendly-version)
Continue reading “Gluten-Free Cream Tarts”
Loaded Mashed Cauliflower Meatloaf Casserole
- 1 1/2 lb. ground beef
- 1 tbsp. coconut sugar or brown sugar Swerve
- 1 cup pork rinds, ground
- 2 eggs
- 1 tbsp. mince garlic
- 1 1/2 cup cheddar cheese
- 1/2 lb. bacon
- optional: green onion chopped
- salt and pepper to taste
- 1 head cauliflower
- 2 oz. cream cheese
- 1 tbsp. sour cream
- 3 tbsp. butter
- salt and pepper to taste
To Make: Preheat oven to 400.
Boil cauliflower until tender (soft). Drain in a strainer. I also took a paper towel to get some excess water off. Pulse in a food processor with the remaining ingredients. Set aside. Continue reading “Loaded Cauliflower Meatloaf Casserole”
I have not posted in forever! Like all year. However, as many hopefully know, we are expecting a baby any day now (tomorrow is our 41 week mark). Therefore, in the beginning of the year my appetite was way down and cooking/baking was not at the forefront of my mind. Nothing sounding good in my first trimester, even though, praise the Lord I hardly got sick. The nausea was enough to deter my taste buds from many foods. Then as May hit, my focus weekly is on the market, plus working full-time. While also getting progressively pregnant and more tired.
Lately, I have felt more of my creativeness come back in as I don’t have to make huge quantities of food all the time. Plus once baby comes, I will be a stay-at-mom, running my own business. So my focus is turning back around to P3 and the vision I have for it. Creating new recipes and playing in the kitchen is at the top of the list. So hopefully later this Fall (after some healing time) and into 2020 you will be seeing a lot more recipes.
I do get asked often my pregnancy cravings, but that answer is hard to pin down. What I want is ever changing. I may really want something for 2 weeks and then I am over it and I never want to have it again. For a while my cravings were salty, lately they’ve been sweet. Recently I watched the British Baking Show (again for like the 4th time which is probably sparked some of my inspiration). Normally I can watch shows and cook all day and never be tempted, but not so much while 9 months pregnant. I used to bake and cook for other people while I’d be on a several day fast. No temptation, no problem. Now I watch a baking show and I want whatever I see on t.v. (or whatever I see scrolling through my Pinterest feed, I made some super amazing cassava flour pancakes a few weeks ago after an afternoon browse). What I’ve wanted most lately: cheesecakes.
Cheesecakes are my favorite. I am the girl who made 9 cheesecakes for our wedding recipe (I am the weird baker who hates cake). I have had A LOT of requests for Keto products this summer at the market. The 24th was my last market before baby comes, but I still had 2 packages of cream cheese left. And some Lily’s chocolate. And some Swerve. Why not make cheesecakes? I pretty much had to with the ingredients in my fridge and pantry. I also had to make them in mini spring pans, because I like miniature food. It’s adorable. And it’s perfect for one or two people. A lot of the time the people I bake for our on their own eating program separate from others, so it’s nice to have an individual item just for them. Plus, in this case, they take less time to bake.
I did use pistachios in this recipe (because that’s what I had in my pantry), but I think hazelnuts or almonds would be my top choice. Continue reading “Triple Chocolate Keto Cheesecake”
When you are a baker, when you show up to events you should bring a baked good. It has taken me a while to realize this, even though it seems so obvious. My brain had a million (or like ten) ideas of things to make for Christmas at my grandparents.
I was really inspired by this Moose Mousse Marzipan cake I saw, with little moose cut-outs on the side. I only allotted myself one morning to bake though and this would take a long time. Plus I’d have to cut it. Plus transportation. It sounded messier and harder to serve as well.
Cookies……it’s Christmas, I should definitely make cookies.
I’ve been seeing so many mushroom cookies are my Pinterest. They’re so foresty and cute. But they’re meringue and that too takes a long time, plus assembly.
My hidden board of blog inspirations has a whole section on cookies. So many options. But I spy this one for a Spiced Roasted Cherry Cookie. Cherries are my favorite food. They’re beautiful, they’re the winner.
I was so happy with how nice looking they turned out. The reviews were that they tasted good as well. I tried a bite, I thought they were pleasant. Not overly sweet, which I like. Plus the cardamom leaves you wondering what that spice is. I ran out of cinnamon, I do think it needs a little cinnamon to balance it out. Overall, tasty, and I liked my Aunt Marti’s suggestion to eat one with a cup of coffee. It is that kind of cookie.
Continue reading “Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches”
Oh my goodness, September has been a month for me! I have been so busy, planning to run a kitchen for a women’s retreat weekend. Plus the weekend itself, which was awesome. Bible Study has started again. This weekend I am going to Nashville to celebrate my dear friend Chelsey who is getting married in a few weeks. And next month I will be volunteering in a kitchen for a prison ministry. So there has been a lot going on, especially on the weekends. My mother is AMAZING, because she has been doing my markets for me a lot. Praise God for her, she has been tremendous.
I made these cookies weeks ago, I just had so much going on I couldn’t post them until today. Last time I posted I shared my love of tea and how my neighbor at the market sells tea. I got some Earl Grey tea from him (the smell alone was heavenly) and whipped up these shortbreads. Once I posted the picture of them, multiple people at the market asked if I had them. Needless to say, I think I am going to put together a tin of assorted tea shortbreads.
These cookies were SO good. The tea gave it such a complex taste. I folded them so I got some glaze in each bite. My 8-year-old nephew Trenton kept going back to eat more and more of them. That is a testament to their tastiness, when a young kid loves them.
London Fog Cookie
• 1 cup softened butter
• ⅔ cup organic powdered sugar
• 2 cups almond flour
• 1 vanilla bean split and scraped
• 1 tablespoons Earl Grey tea (about 1-2 teabags)
Continue reading “Gluten-Free London Fog Shortbread Cookies”
“Creativity is the way I share my soul with the world,” Brene Brown.
I was looking for a beautiful quote to share about how creativity makes me feel and right away I was drawn to this one. And of course it was Brene Brown, she writes some truly wonderful things.
Creativity has been one of the best blessings of my life. The creativity that flows through me is literally overwhelming sometimes. And it spills. It spills out into different areas of my life. Growing up it manifested in the form of art and drawing, notably portraits. Then It took the form of writing. Eventually the art became food. It can be seen sometimes in the way I do my hair (there was a time in my life when I used to braid a lot of hair in very unique patterns). In my clothes. In my home. It used to even show up in my kettlebells, as I used to dream up new ways to move and challenge my body.
And it comes out of nowhere sometimes. I can be on a walk and recipes ideas and flavor combos will just download in my mind. Or I will write an entire post in my head. Editing and rewriting as I go. These meringues. Same thing.
I was at work making lemon meringue pies as I often do, when I started pondering on the simplicity of a meringue. And for some reason I was also thinking about macarons. And I was remembering this pic I had seen on Instagram of a coconut macaron that had a meringue on top. I watched the video of them making it like 5 times. And I started to image the lemon meringue pie as a macaron. Lemon curd filling. A beautiful meringue on top. Maybe brush some yellow coloring in the bag to be fun. I had to make it. I had envisioned and tasted it already. It had to come to life. Luckily I had a meeting to go to where they like my macarons.
It didn’t even stop there. I’m thinking of all the curds I’ve made. Grapefruit. Cranberry. Mango. I really want to make a pineapple one, because pineapple is delicious (duh). Then I was thinking I could use a macadamia nut base for the macarons instead of almond. And I could do a toasted coconut meringue on top. Yum. Maybe some lime zest in the curd? Maybe that’s too much going. Oh well, you may have this recipe coming sometime.
I praise God for this creativity and what a blessing it is. Because sometimes I look at something I made in awe and I can’t believe I’ve made it. It is more than me. It brings me joy, but I love more that it has the potential to bring others joy. What good is it to have a talent or gift and not share it with others? That’s why we have it no? This dynamic world where we all have something we can contribute. And food. Food is such a way for me to share and express the love I have in my heart. Each pie is truly from a place of love. Plus a passion and fervor for it to bless others. That is my main desire in all this baking and striving with my business, and that is to share joy and love. And beautiful food, that hopefully tastes as equally good.
Lemon Meringue Pie Macarons
- 1 cup almond flour
- 3/4 cup organic powdered sugar
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup maple sugar
- 1/2 tsp lemon zest
Continue reading “Lemon Meringue Pie Macarons”
I love food that is colorful and fun. Like this photo above makes my heart so happy.
When I first started baking and making gluten-free goodies is was very monochromatic. Aesthically I truthfully kind of hated it. I was using almond meal, which made it all very dark in color and kind of gritty looking. I felt the same with coconut sugar, I loved the flavor but it really is great for replacing brown sugar, not regular sugar. It is just too dark and I don’t get the bakes I want. I want the things I make to look like their traditional counter parts. That is why I have fallen in love with maple sugar as well, it is lighter in color and it has AMAZING flavor. So the things I’ve been baking truly look like conventional baked goods. Truthfully I typically don’t tell people until later that things are gluten-free until after they eat them because they’ll go in presuming it tastes differently. So if it doesn’t look different, I’m not telling.
Recently I have been playing with some all-natural sprinkles. They are so fun. So colorful.
And I personally really liked the flavor of these scones. And they are cute.
Gluten-Free Birthday Cake Scones
- 3 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup maple sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup butter, cold & cubed (You can try cold spectrum as well to make it dairy-free but I personally have not tried it)
- 1 cup coconut milk
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1/2 cup sprinkles (plus more to garnish)
Continue reading “Gluten-Free Birthday Cake Scones”