Gluten-Free Chocolate Caramel Cashew Butter Banana Tart

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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.

44716240_957456951131596_5186600191662227456_o.jpgChocolate Caramel Cashew Butter Banana Tart Continue reading “Gluten-Free Chocolate Caramel Cashew Butter Banana Tart”

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Gluten-Free Birthday Cake Scones

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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 someĀ  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”

Banoffee Meringue Roulade

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Meringue is only something I have recently started to embrace. Mostly I think that I have discovered meringue done right. Meringue is really so simple. Pretty much egg whites and sugar. But they are packed with not only a beautiful flavor, but really the texture is what drives this home for me. A slight crunchy outside, but they just melt and dissolve in your mouth.

I have gotten many people hooked on the meringue cookie fan bus, who really didn’t know what they were before hand. Cookies are just perfect little pop-able sized goodness.

I wanted to push myself a little bit further than cookies. (I will note here that pavlovas are a great way to experiment and use meringue as well. Click this link -> Polifroni Pavlovas <- for a link to some I made two years ago which were divine. )

Roulade. I have made cake based roulades before. I actually worked at a bake house where we made pumpkin roulades all Fall long. And I have played with some gluten-free cake roulades, but on my Pinterest I have seen some recipes for meringue roulades. They sounded fun. They looked beautiful and delicious.

Plus, as always, you can play with flavors. Once you have the meringue, you can be bold and courageous with flavors. I made a banoffee one because I like caramel. And coffee. And chocolate. And because bananas are like my husbands favorite thing.

It was delicious. But you can try other flavors as well. My second-runner up option would have been a summer berry one with fresh cream too. Caramel apple would be great in the Fall. in winter I would make one with cranberry curd, whip and fresh and orange zest. For Valentines Day I would try a chocolate one with raspberries and chocolate curls.

Banoffee Meringue Roulade Continue reading “Banoffee Meringue Roulade”

Gluten-Free Rosemary Sweet Potato Rolls

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I am excited today, because today’s recipe is the last one I’ve had saved in a draft form. For about 3 months I’ve had a stock pile of recipes I tried but needed to post. Today I am caught up!

That means I get to try new recipes. I currently have some mini blackberry upside down bundts chilling in my kitchen. And later today I am going to make a meringue roulade. A banoffee roulade to be exact and I am pumped to surprise my husband with it when he gets home because he loves banana.

These sweet potato rolls have amazing flavor! I think I made them back in like February. I occasionally get requests for nut-free options so I have a experimented with cassava flour quite a bitt this last year.

These would be delicious with loads of meals. I would want them with a steak, asparagus and mashed cauliflower. But that’s me personally, skies the limit.

Sweet Potato Rolls
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Gluten-Free Choux Pastry

 

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Have I mentioned my love (maybe slight obsession) with the British Baking Show. Ever since I first watched it, I have been hooked on the choux pastry-eclairs. I don’t know why I gravitated towards them so strongly. But I just HAD to make them. My mind raced with all kinds of flavor profiles.

But then some doubt set in, which kept me from making them for so long. I’ve never even made a regular eclair, actually I’ve never even eaten one. I had no reference point, even if I made them, if they are any good. Plus I have never made a pastry that you cook on the stove top. And I gave a half-hearted attempt at making it in the Fall.

So I left it alone for a few months. Then last month I was feeling it. I wasn’t even planning on making choux pastry, but I just knew it was the day to fully dive in!

I was pleasantly surprised. I filled them two separate ways (which I will be sharing later this week), one blackberry and another lime meringue. So good. The pastry had a nice crunch on the outside.

The blackberry was hands-down my favorite, the berry and homemade whip were so refreshing and good. The lime was tasty, and although I like torching meringue, I don’t like eating it as much (although it is steadily growing on me). The lime curd, though is some other level deliciousness. I currently have some chilling in my fridge from some pie pops I made, and the other day I may have just eaten a small spoonful of just curd. It is that good.

The wonderful thing about this, is that there are so many ways to enjoy them. You can also make them into cream puffs, same dough. You’ve got to eat them quickly though, while the dough still has that outer layer crunch.

Some flavor combos I had running through my mind: Sweet Potato Cream with Pralined Pecans and a Toasted Marshmallow Top, Pistachio Paste with Rose Topping, Cherry Pie Filling with Chocolate Ganache Topping, Lemon Curd with fresh Blueberry and a White Chocolate Glaze, Triple Chocolate, Boston Cream, Coconutty, Lavender Blueberry with a Chocolate Ganache, and a take on Carrot Cake with a beautiful Cream Cheese swirly top! Just a few ideas, which is the fun part. And you can plug in your favorite flavors: pumpkin, plums, apple, caramel, etc Continue reading “Gluten-Free Choux Pastry”

Spinach Lasagna

20180120_192852Lately I have totally been digging a casserole. They’re typically easy to assemble. I can assemble them ahead of time and bake when I’m ready. Or I can leave them for my husband to put in the oven a half hour before I get home (totally what I did with this one), so he doesn’t have to really do any work and can relax (he works in a kitchen all week, I like to cook at home).

I also like that I can pack a lot of different nutrients and foods into a casserole. And I can usually hide something I do not like into the casserole. In this instance I will confess I am not a spinach fan. Sorry, I know that I really shouldn’t say that, but it’s true. I can sometimes dig it sauteed or steamed but raw spinach or eating it on its own is not my thing. I have mad respect for spinach and its nutritional value. I WANT to like it. Just as I want to like avocado, but it makes me nauseous (literally eating avocado makes me queasy). Therefore, I will include spinach in a way that I find enjoyable.

Say in lasagna for instance. My dad has a really good lasagna with cabbage that I’ve made in the past. And I typically I make lasagna with zucchini strips, totally good. However, they only had puny zucchini at the store and it would take a tone to get the strips that I needed. I did have a ton of spinach, however.

Score, I decided to give it a go. It was totally delicious and very easy to make. Plus, since it’s just Zach and I, we usually have left-overs for another day. I for one love left-overs, because even though I love to cook, sometimes I don’t want to. So heating up left-overs of a delicious meal is completely my fav.

I hope that you all enjoy this recipe!

Spinach Lasagna Continue reading “Spinach Lasagna”

Gluten-Free Pork Schnitzel

26757095_788451031365523_6251534751525026988_o.jpgI have to confess before my husband, I had no clue what pork schnitzel was. And I still say it wrong. I was intrigued watching him make it for his frat boys, though. Needless to say it’s been on my list for awhile.

The last year I’ve been cooking up some delicious lunches and dinners for Zach and I. Taco Chili. Deep Dish Pizza. Ricotta Baked Chicken. Chicken Enchilada Casserole. Buffalo Chicken Dip. And Philly Cheesesteak Meatloaf. The meatloaf was one of my favorites and I’ll post the recipe once I make a tweak to it. So good.

This dish though, was one of my other favorites. I really like using pork rinds in place of bread crumbs in pretty much every recipe. This meal was SO filling. Mashed cauliflower has kind of been my go-to lately too. It’s so easy. Just boil the cauliflower and puree in a food processor. I have found a tablespoon or tow of cream cheese makes it whipped and wonderful. Definitely gives the best texture.

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