Paleo Egg Roll Wrappers

20046529_10101879277759573_3981336752721843949_nThere are certain dishes you remember from your childhood.

We ate dinner together frequently. My father has always enjoyed cooking and my grandmother still suggests he should have been a chef.

There are some dishes from my upbringing that really stand out. Creamed Eggs (think biscuits and gravy, but with toast and hard boiled eggs). There was fruit compote. Donuts. And sometimes we made egg rolls at home. Yum.

Lately my parents have been bringing back the egg roll. Or in the case of my father, a deconstructed one.

I wanted one.

Hmm…

19894613_10101879277879333_7111738673402345932_nI was pretty determined and set since then to make them (I actually tried them three times, before I got one that worked!)

The great thing is. These can freeze. You can make up a larger batch and make some whenever you want.

You can stuff them however you like. Breakfast. Try different vegetables. Different meats. You can even try some sweet ones. Apple or pecan filling maybe. Or a berry and goat cheese.

Skies the limit, experiment and take creative license. Continue reading “Paleo Egg Roll Wrappers”

Advertisements

Gluten-Free Salted Caramel Cupcakes with Macarons

IMG_20170704_130933_124.jpgMonday I wrote about making cupcakes for my cousin’s wedding this upcoming weekend. Last week I made some samples for the 4th. I was a little bit nervous and super excited. Nervous because I’ve never made a cake or cupcakes for a wedding (actually the only things I’ve made for a wedding, were the 9 cheesecakes I made for our wedding reception). Excited to make something for a wedding. nervous because I kept repeating to myself to be delicate and patient while making them. Delicate, graceful. These are not often words I associate with myself. In the kitchen I would describe myself as a beast. I work quickly and efficiently, usually because I have to crank out a bunch of work in not a lot of time. I flow from one thing to the next. So I kept the word delicate in mind. And tomorrow when I make these again I will repeatedly keep telling myself to slow down and take my time.

I wasn’t sure what kind of cupcakes I wanted to make for the wedding. Chocolate was a guarantee, they’re my grandpa’s favorite and they are serving regular chocolate cupcakes at the reception. They’re also serving vanilla and red velvet. My initial idea was to do vanilla but a cupcake with a twist. I just don’t understand the rave for red velvet, it’s chocolate cake with a bunch of food coloring, or at least that’s my perception. And to make one’s that I was satisfied I would have to use beet juice, since I don’t use food coloring, so I vetoed the gluten-free red velvet (sorry).

I searched and searched my Pinterest for some flavor inspiration. I finally settled on salted caramel. I personally love caramel. I love it in my ice cream. I enjoy putting it on or in my pies. I like it in cookies. The list of what I’ll do with caramel is lengthy.

Initially it was a no-brainer to fill the cupcakes with caramel and drizzle some over the icing. It then popped into my mind to make little caramel filled macaron’s for the top. It wasn’t special enough, so I gave myself a big task. Macaron’s are pretty tricky and technical to make. I made them at a bake house I worked at in Champaign. And I was going to make them at home with out molds for them, just free piping them on parchment. They turned out delicious and the groom told me they were the best thing. I mean all the flavor and texture were there, but I felt I maybe over-beat the meringue, as I did not obtain the desired feet. I took note on this and will change it tomorrow.  I am determined to make beautiful little macaron’s.

Again these aren’t Paleo because I am feeding a larger more general audience, I used organic powdered sugar for the macaron’s and the frosting, fill free to change the frosting. I have yet to make a French macaron without the powdered sugar  that I was completely happy with (I’ll put it on my list, I’ve tried with maple sugar and they were ABSOLUTELY DELICIOUS, just not technically sound).

These were all gone first and relatively fast once I showed up, so I actually cut the vanilla cupcakes and decided to focus on the Salted Caramel and chocolate. The base is just a vanilla cake though, so you can just forget the caramel and cookies and make plain vanilla cupcakes. Or try another flavored frosting. I really wanted to do a vanilla cupcake filled with lemon curd, topped with blueberry frosting. I didn’t think this would fit everyone’s taste buds, and the other options would be more of a crowd pleaser.

Salted Caramel Cupcakes with Caramel Macarons Continue reading “Gluten-Free Salted Caramel Cupcakes with Macarons”

Gluten-Free Triple Chocolate Cupcakes

IMG_20170703_231030_009

 

I used to make a lot of cakes. I took a cake decorating class when I was 21 and I made cakes for every one and every occasion.

I kind of let it slip though, as I transitioned into pies.

Lately cakes and cupcakes have popped back up into my life. I have made several cakes the last month. And this weekend my cousin is getting married and she asked me to make some gluten-free cupcakes for the wedding. Duh, of course, anything for my family.

Last week I made some samples to test out the recipes. And I am excited to share them with you too! Next I’ll share a recipe for Salted Caramel Cupcakes with Macarons.

I HAD to make chocolate cupcakes. Taylor shared the flavors they were having made and said to check with my grandfather on his favorite flavor. He has Celiac’s so making sure he is hooked up is key. He of course voted for chocolate. No pressure… Kidding. I was most excited about these cupcakes. They turned out beautiful and I was pumped for everyone to try them for the flavor.

I did use organic powdered sugar for the frosting on these and butter because I am feeding a larger audience and most are just seeking gluten-free and not paleo. If I were to make these for the market, though, I would probably try them with Spectrum shortening and honey or maple sugar for the sweetener. Feel free to use a different frosting recipe to make these Paleo-friendly.

Verdict?

Delicious! At least that’s what everyone told me and my grandpa ate his before we’d even been there 10 minutes.

Gluten-Free Chocolate Cupcakes

Cupcake:  Continue reading “Gluten-Free Triple Chocolate Cupcakes”

Gluten-Free Yeast Donuts

19420668_10101844349980123_9085199656995150341_n

I grew up in the Midwest, in a nice sized town called Terre Haute. There’s not a whole lot going on. It’s pleasant. We’re known for ISU, land of Larry Bird.

Growing up we didn’t eat out a lot, my father is a bomb cook and we typically ate meals at home. Plus we lived slightly in the country and we didn’t often go into town to eat. Sometimes, we got treated. A hometown favorite for A LOT of people are Square Donuts. They are delicious.

My father grew up down the street from there, so he has many fond memories of eating there as a children. My grandfather too. He has Celiac’s disease, though, now and cannot indulge in Square Donuts. A few years ago he set me on a mission to make donuts. He sent me home with 5+ pages of notes and a fryer. The experience was a little mortifying and a fail to say the least. I did make some good baked donuts. Grandpa wanted the yeast donut, not the cake donuts.

I have kind of steered clear of donuts ever since. They’re tricky. We’re not really friends.

However, lately, I have been feeling a little more adventurous. Why not try again?

Verdict?

I personally thought they were delicious. They had a nice texture and taste. I was very pleased with them. These are best fresh!

Gluten-Free Yeast Donuts Continue reading “Gluten-Free Yeast Donuts”

Collard Green Chips

I love farmer’s markets.
I try to unravel where exactly this comes from?

Does it come from my childhood and that roadside corn stand?

Do it come from being a Midwestern girl, surrounded by fields?

Was it that first trip to Seattle and the Pikes Place Market that sealed the torrid affair?

I don’t know. I think there are things we are inherently drawn to things. Things that attract us. Often things a part of our calling and a gateway to the talents we possess. Do you ever feel this way? Pulled or drawn into something or someone (I would say I felt that way about my husband too before he was even really a friend)? I feel this way about nature. About a hiking trail. That they seem to call my name. They beckon me to come play and explore.

And markets.

When I had a vision of my own baking business (while hiking a mountain), my immediate answer to merely starting was: a farmer’s market. I researched how to start. I applied. I got turned down. Once. Then once more. Then I got a surprise email in October that there was an opening for a baker at the market and I was hooked.

Even when my husband talks about future goals and suggests maybe transitioning out of markets, I shut that one down pretty quickly. Because it is more than the business, more than the money. I bake because I feel called to do so. Because I’m good at it. I’m creative. But also maybe most importantly it brings me joy, and I like to think that it brings others joy as well. And even though wholesale sounds exciting, selling to restaurants and grocery stores, being able to get my product to a larger audience (who I feel needs it), it’s missing something. I love markets because of the connection.

I thoroughly enjoy talking to the people eating my product, that truthfully I work really hard for (and also it is a little frightening because you feel vulnerable, your brand and product is an extension of you, which you honestly want people to like). Putting all your energy, your heart and soul, your creativity, all your love into a product is a blissful high, but also a little bit of a drain afterwards because you put so much into it. But it is so rewarding. It’s rewarding to be able to express fully as an artist and baker. It is rewarding to have someone stop at your booth (even if it’s just to talk). It is rewarding when someone lights up and is excited about you and your product. When someone needs what you have, and you can help them, wow, it’s amazing and humbling.

This last year I switched markets because we moved and it has been so amazing. This past couple of weeks have been amazing. And I am humbled and truthfully want to cry afterwards because I am so grateful. It is a bustling market. There are lots of vendors. BIG produce sections that take up 4 slots. There is variety. A variety of meat vendors, soaps, bakers, food trucks, arts, jewelry and more. There are musicians playing interspersed throughout. It’s lively. And beautiful and bustling.

Making a connection to my customer is essential and why I do markets. That’s why I want. To know the person either raising or creating my food. That a human is there, loving and nurturing, using their God-given talents. I love learning from other vendors (and customers).

You form a bond with your fellow vendors. I have friends from the Terre Haute market that I’ve been to their home, went kayaking together, and collaborated with. The people behind your food, are often beautiful and amazing people. So in a society with distractions and a skewed view of connection, because of modern technology and social media, actual human connection and conversation is relevant to me.

I have always found myself surrounded by wonderful neighbors at the market. Often times, produce vendors may have too much of something or they don’t want to take it home, so they’ll give it away. Over the years I’ve had lots of vegetables just given to me at the end of a market. For which I am extremely grateful. Continue reading “Collard Green Chips”

Mango Lemonade Kombucha Gummies

IMAG4285A few weeks ago I shared a blog about my adventures into kombucha making. I will note that I have been intrigued by kombucha for about 8 + years now, but I had a dear friend who made wonderful kombucha. When we moved, though, I had to be a big girl and learn to make my own though.

Always putting a twist on things, I started thinking of how I could use kombucha, beyond the realm of merely sipping on it.

In the past I have made some ice cream (which now I would probably consider it more sorbet-like) with it.

But I had seen some gummies floating around on my pinterest.

Hmmm….

My husband is a fan of gummy bears. He, however, hates kombucha. I can’t even drink it around it, he doesn’t like the smell and frequently makes fun of me for it.

But, what if I flavored the kombucha nicely and paired it with a flavorful, delicious fruit?

Even if he doesn’t like (or even tastes it), it sounded good to me. So I began envision myself snacking on mango kombucha gummies. And my mind began reeling with loads of ideas for flavors.

Cherry because they’re my favorite food. But what if I added vanilla bean? Or lime zest or juice?

What about Pina Colada flavored? Let’s throw in some coconut and pineapple.

What about a strawberry banana.

Ooh or a mixed berry?

Or a strawberry mint?

Or a lemon blueberry?

Do you see how my brain works? Once an idea starts, it just rolls and rolls with more. Sometimes I suffer from too much creativity or ideas. Which isn’t a bad thing, but I do have to really practice editing (especially for my markets, otherwise I would show up with tons of different stuff and the selection would probably be overwhelming for many shoppers).

Anyways, my first adventure into gummies was a mango lemonade. The juice I added to my kombucha was a mango lemonade, which I did a second ferment on for three days. Add some fresh mangoes and lemon juice to the gummy mix and you have a great flavor-packed little bite. Continue reading “Mango Lemonade Kombucha Gummies”

Gluten-Free Sweet Potato Tortillas

IMAG4156.jpgWho doesn’t like tacos?

I’ve played with different tortillas in the past. My first experiment was shaping bacon into the shape of a taco shell. But I’ve also used cauliflower and zucchini. A few years ago I made ones plantains and ones with sweet potatoes. I’ve made spinach ones for wraps. And a month ago I made kale ones (again for BLT wraps).

So I set out to revisit the sweet potato tortilla. Something super simple.

It was pretty mush mashed sweet potatoes and tapioca flour. My husband (the chef) did an awesome job helping me cook and flip them.

My own personal verdict is that I liked them MORE than the ones I’ve made in the past. The tapioca added a nice little stretchiness to the tortilla, so I could pulls and wrap it up nice and tight.

And I liked the flavor. Continue reading “Gluten-Free Sweet Potato Tortillas”