Tag: dessert

Rose + Pistachio Tiramisu

Rose + Pistachio Tiramisu

I have always been a heavy snacker when it comes to watching a tv show or a movie. One of my best friends, James, and I used to regularly go to the movies, and it was pretty much mandated that I get enough popcorn so that I did not run out during the previews. Whenever I get drawn into anything and it gets even a bit dramatic, I want to snack as I become engulfed into a world that is not my own.

 

Of course lately, that world has been Game of Thrones. We pretty much do all of our weekend activities on Saturdays right now so we can be sure we essentially meditate all day Sunday in preparation of what is going to be another amazing episode. Game of Thrones is pretty intense and I, therefore, have to have stuff on hand that I can dig into.

 

Prior to our GoT prep this weekend, we ventured out on Saturday to Tio Pablo in Richmond. It is an entire gluten free restaurant, plus the food is delicious, and my view was A+.

From here we went to the Virginia Museum of Fine Arts. There is an exhibit displaying the work of Yves St Laurent. For those who are remotely interested in fashion or are somehow in the area, it is worth checking out. The VMFA overall is a really outstanding museum.


 

A dessert that is as decadent and fashionable as what I saw at the VMFA is this tiramisu recipe. It is inspired by a recipe that Molly Yeh posted a while ago. It is relatively easy to make, and super super delicious. I initially labeled this tiramisu as tiramisu for 2, but realistically, it can be for 4 people.

Gluten Free Rose and Pistachio Tiramisu

August 6, 2017

By:

Ingredients
  • 300 ml very strong earl grey tea
  • 2 tbsp agave
  • 4 tbsp vanilla extract
  • 3 large eggs
  • 75 g caster sugar
  • 250 g mascarpone
  • 1 tbsp rose water
  • 1 package of Schar ladyfingers
  • nutmeg and cinnamon
  • rose petals and pistachios, for serving
Directions
  • Step 1 Take a bread tin.
  • Step 2 Make the tea- using around 4 bags. Add the agave and 2 tbsp of the vanilla. Allow it to steep and cool.
  • Step 3 Separate the eggs, whisk the yokes with the sugar until it is nice and frothy. Make sure that all of the sugar has dissolved.
  • Step 4 With the mixer on slow speed, add the mascarpone, the remaining vanilla, and rose water.
  • Step 5 In a separate bowl, beat your egg whites until stiff peaks form. Fold them gently into the previous mix.
  • Step 6 Take your ladyfingers, and dip them into the early grey. Line the bottom of the tin with them. Then add a layer of the mixture. Sprinkle nutmeg and cinnamon. Repeat this step once again. You will then need to refrigerate this for at least 6 hours, and it is best if it is served the next day.
  • Step 7 To serve, take rose petals and crushed pistachios and sprinkle on top.
  • Step 8 Enjoy!

 

Gluten Free Mini Pavlovas

Gluten Free Mini Pavlovas

The weather in Virginia, at least in Richmond, has been a scorcher. It is to the point where as soon as you step outside, the humidity wraps you in a hug, and you crawl your way back to air conditioning as fast as humanly possible. Normally, I would then hibernate in the kitchen, and experiment with recipes, however this has not been the case.

I am still on the mend, and like our cats have been taking a few cat naps during the day. We are also having some changes made to our house, so I have been spending a bit less time in the kitchen so it does not appear that I am hovering over the work being done. We have had to lock the kitties up and I will go in there and spend some time with them so they don’t howl or ram the door to get out (yes, our insane cat does this).



 

Therefore, quick and easy recipes that satisfy the sweet tooth are where it has been at lately. An easy and delicious recipe are these mini pavlovas with lemon curd and blackberries. They keep well for several days in the fridge, or you can serve them right away.

Gluten Free Mini Pavlovas

July 24, 2017
: 6

By:

Ingredients
  • For lemon curd, see here
  • For meringue:
  • 2 egg whites
  • pinch of salt
  • .6 of a cup of sugar
  • 1 tsp corn flour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla
  • blackberries
  • icing sugar for dusting- optional.
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Whisk the eggwhites with a mixer, with the salt, until it is firm.
  • Step 3 Slowly add your sugar and continue to mix until stiff peaks form. When it looks as if it has a satin sheen to it, add your cornflour, white wine vinegar, and vanilla.
  • Step 4 Line a baking sheet with parchment paper.
  • Step 5 Draw six circles (I used the bottom of a pint glass), and then flip the paper over. You will be able to see the circles from the other side.
  • Step 6 Spoon the meringue onto the parchment paper and cover the circles. Use a spoon to make an indent in the centre, this will be where the lemon curd is placed.
  • Step 7 Put it into the oven and turn it down to 300F.
  • Step 8 Bake for 30 minutes, and then turn off the oven. Let them sit in the oven for an additional 15-20 minutes.
  • Step 9 Transfer them onto wire racks to cool.
  • Step 10 When you want to assemble them, place the lemon curd in the indentations, place 3 or more blackberries on top, and sprinkle with icing sugar.
  • Step 11 If you wish, you can serve these with whipped cream, but they don’t need it.
  • Step 12 Enjoy!
Lemon Curd

Lemon Curd

We have been having an interesting time on our end.

Last week, exactly one week ago today, we were making our weekly Wegmans run (as we do), it was pouring rain, and as per usual, despite the weather, I insisted on wearing flip flops. This turned out to be a terrible choice. I slipped and did not immediately realize that I had whacked the back of my head on our stairs, and landed myself with a concussion. I, therefore, have been pretty limited in what the doctors have allowed me to do, and it has been super frustrating as there are so many fruits that are coming into season right now that I have wanted to be baking with.

For the first few days I was completely lethargic (still am quite tired), but we had a date with Neil Gaiman. Neil is my favorite author. I have a deep love for the Song of Ice and Fire series, but Neil wins for me. American Gods, Anansi Boys, Good Omens, Stardust, you name it. Josh and I had purchased tickets to go see him in Northern Virginia months earlier, and despite how I was feeling I was determined that we go. It was at Wolftrap which I am not sure if any of you have been there but it is a beautiful venue and it is partially outdoors.

We had an amazing time but when we got home, I was absolutely exhausted. This resulted in my laying on the couch and watching episodes of the great British bake off on Netflix. Everyone was using different curds in their desserts, and as lemon is in right now, I thought it would be time for lemon curd.

Ingredients
100 grams of butter
220 grams of sugar
5 lemons – zest and juices from all five.
3 whole eggs
2 egg yokes
Steps
Mix your sugar, butter, lemon juice, and zest in a bowl.
Heat a pot of water and place your bowl on top of the pot of boiling water. Whisk until everything is properly mixed together on high heat.
In a separate bowl whisk together your eggs and yokes.
Lower your heat to medium, and slowly add your egg mixture to your bowl all the while mixing.
Once all the egg mix has been added, whisk until the mixture is thick (15-20 minutes).
I sieved my curd at the end, this way when you jar it, it is entirely smooth with none of the lemon zest.
Jar it, and store in the fridge!
Lemon Cupcakes with Strawberry filling

Lemon Cupcakes with Strawberry filling

Yesterday was Canada Day- it is the first time in my life that I was not in Canada for it and I was a bit homesick. It is incredibly close in terms of its date with the 4th of July in the US and therefore no one really acknowledges it down here.

For the 4th this year we are headed to my in-laws where we will meet up with our best friends. We decided that we would each contribute a food, and I decided on dessert. I wanted to make cupcakes and I wanted to make them festive.

I saw on the blog wife mama foodie that she had a recipe for cupcakes that I wanted to try. The result ended up being pretty good. I changed a few things from the original recipe and made the icing more patriotic!

They are quick and simple to make, so I hope you enjoy!

 

Gluten Free Lemon Cupcakes

July 2, 2017
: 1 Dozen Cupcakes
: 1 hr

By:

Ingredients
  • 1.5 cups of all purpose gluten free flour
  • 1.5 tsp baking powder
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1 whole egg
  • 1 egg yoke
  • zest of 1 lemon
  • 1/2 cup milk - up to you to use whatever type of milk you like. I used 1%
  • 1/2 cup butter or melted coconut oil- I used butter
  • 1 tsp vanilla
  • Strawberry preserve
  • Icing:
  • 1 stick softened butter
  • 1.5 cups icing sugar
  • 2 tbsp milk
  • lemon juice to your taste
  • red + blue food coloring
  • * You will need piping bags for this- or ziploc bags that you convert.
Directions
  • Step 1 For cupcakes:
  • Step 2 Preheat oven to 350F.
  • Step 3 Mix your flour, salt, baking powder, and lemon zest together in a large mixing bowl.
  • Step 4 Add vanilla, milk, butter, and eggs slowly into the mixture.
  • Step 5 Mix until smooth.
  • Step 6 Line a muffin tin with wrappers and fill them 2/3 of the way up.
  • Step 7 Bake for 18-20 minutes.
  • Step 8 Once done remove from oven and allow them to cool.
  • Step 9 Once cool, remove the centre of the cupcakes with a knife. Do not pierce the bottom, just make a small hole in each.
  • Step 10 Fill your first piping bag with 2-3 tbsp of strawberry preserve and pipe into the holes.
  • Step 11 Allow these to sit for a while.
  • Step 12 For icing:
  • Step 13 Place your softened butter into a mixer and beat for a few minutes until fluffy. Add your icing sugar and allow it to beat for about 5 minutes.
  • Step 14 Once the icing begins to look light and fluffy slowly add the milk. When it is fully incorporated and fluffy, add your lemon juice. If at any point the icing becomes lumpy and is no longer smooth, simply add a bit more icing sugar until it is back to normal.
  • Step 15 Once the icing is ready, divide it into thirds. In one bowl, add blue food coloring to the mixture, in another bowl add red, and in the third bowl, leave it white.
  • Step 16 Take your second piping bag with a star tip and evenly distribute the three (or 2) colors in the bag in a straight line. This was when you pipe, all colors will be present.
  • Step 17 You can freeze these cupcakes if you want, or serve right away.
  • Step 18 Enjoy!
Custard Fruit Tart

Custard Fruit Tart

Montreal is amazing in that it has specialty shops everywhere. Fromageries, butchers, bakeries, it is all wonderful. There was a bakery that was very close to our house and a few times a year we would pick up a dessert from there for a family event (usually mothers or fathers day), and we would always get a fruit tart.

These tarts were absolutely beautiful in their design and beyond delicious. When I moved, we were going through all the books that I wanted to take and my grandmother offered me cookbooks that she no longer needed or wanted. One book that she gave me is one that I have been eyeing forever, it is a baking guide. Of course, it is for regular baking, but there are inspiring ideas in there none the less. I was going through some of my books the other day and came across this one, and on the cover was a fruit tart. I decided that it was time that I try to make this gluten free and have it taste halfway decent.

The result ended up being awesome, and I was in a blissful state for quite some time. Seven years is a long time to not indulge in a fruit tart. So if you are anything like me and it has been a while. Give this a go. Plus, as an ex-pat Canadian now living in the USA, Canada Day is a perfect excuse to bake this.

 

Gluten Free Custard Berry Tart

June 30, 2017

By:

Ingredients
  • For the crust:
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 3.5 tbsp butter chilled
  • 1 egg
  • 2 tbsp maple syrup
  • splash of vanilla
  • For the custard:
  • 3 egg yokes
  • 1/4 cup sugar
  • 2 tbsp cornflour
  • 1 1/4 cup milk
  • 2/3 cup heavy cream
  • 1 tsp vanilla extract
  • Berries-
  • For glaze, I used strawberry preserve but you can also use red currant jelly, or apricot jelly.
Directions
  • Step 1 Steps:
  • Step 2 For the crust:
  • Step 3 Put all the ingredients in a food processor with the butter chopped up and allow it to form a crumble. Add the egg and pulse until it forms a ball in the food processor. Remove and refrigerate for at least 1 hour.
  • Step 4 Remove from fridge, roll it out, lay it over the tart plate you wish to use, cut off excess. Poke your form into the base so the crust can breathe while it bakes.
  • Step 5 Bake for 10 minutes at 350 or until golden.
  • Step 6 Let the crust cool entirely.
  • Step 7 For custard:
  • Step 8 In a pot, heat up the milk. In a separate bowl, whisk together the other ingredients (except the cream).
  • Step 9 When the milk is boiled, pour it slowly over your bowl and whisk everything together. Once it is all combined, transfer back to pot on the stove. Stir until it is thick and like custard! Remove it from the heat and place in a clean bowl. Cover and let it sit until it cools. Once cool, whip the cream until thick and mix it into the custard. Spoon the custard evenly into the pie crust. Put the tart in the fridge and allow everything to set for 1 hour.
  • Step 10 For fruit:
  • Step 11 Arrange the fruit how you want it- I used strawberries, blueberries, and blackberries.
  • Step 12 Heat up your preserve in a pot and mix it with some water. It will be like a syrup. Distribute it evenly over your fruit.
  • Step 13 Serve within 3 hours of making.
Chocolate Coconut Strawberry Cakes

Chocolate Coconut Strawberry Cakes

Gluten Free Chocolate Coconut Cakes

Last night I went into a zen mode of watching youtube videos on cooking and baking. I will begin on one topic and end up at an entirely different culinary place, all the while loving what I am seeing and learning. I came across a video that used strawberries to form a rose on top of a cupcake and I thought “hm, I think that would be neat”, but seeing as I plan to make cupcakes later this week for the 4th of July, I didn’t necessarily want to wait. So I got to thinking, what could I put that on instead.

A staple in my pantry is coconut. It is a delicious gluten free friendly ingredient and it can be added or used to make several awesome creations. I thought at first I would maybe use it for basic macaroons but then quickly came across a recipe from Molly Yeh that changed my mind. She used the basic macaroon recipe but instead made it into a cake. I thought that it would be a great choice, but instead of making a full sized cake, I decided to make mini ones (I really wanted to try these strawberries).

Her original recipe calls for orange and I decided to swap that out entirely for strawberries as it is the season.

 

I decided to use ramekins instead of a cake tin- however now having made this, you can use a cake tin and then simply use a biscuit cutter. It is entirely your choice.

The result was delicious, and beautiful.

Gluten Free Chocolate Coconut Cakes

June 27, 2017
: 5

By:

Ingredients
  • 1 14 oz bag of shredded coconut
  • 3/4 cup unsweetened cocoa
  • 1 14 oz can condensed milk
  • 2 egg whites
  • 1 tsp salt
  • For buttercream:
  • 1 stick of softened unsalted butter
  • 1.5 cups of icing sugar
  • 3 tbsp strawberry preserve or jam
  • fresh strawberries
Directions
  • Step 1 Preheat your oven to 350F.
  • Step 2 Grease the bottom of your ramekins and line them with parchment paper.
  • Step 3 Mix together the dry ingredients in a bowl, and in a separate bowl mix together your wet ingredients.
  • Step 4 Using a rubber spatula, pour the wet ingredients into the bowl with the dry ingredients and mix until all are combined.
  • Step 5 Use a spoon to transfer mix into ramekins and make sure each is equal.
  • Step 6 Bake the ramekins for 30 minutes- check on them after 25 minutes and if they have lost their shine, then they are ready.
  • Step 7 Allow them to sit in the ramekins for an additional 10 minutes.
  • Step 8 Using a standing mixer, beat the butter for a few minutes until light and creamy.
  • Step 9 Add the icing sugar and beat it until buttercream forms. Add your strawberry preserve. Transfer icing to piping bag with a round tip.
  • Step 10 Use 2 cake pieces for cake, ice in the middle and then on top. Be generous with the icing on top as the icing will work as the glue for the strawberries.
  • Step 11 Slice your strawberries, and place them as seen in the picture. The result is a rose.

Strawberry Rhubarb and Thyme tarts

Strawberry Rhubarb and Thyme tarts

It is thyme for some tarts! Ha, see what I did there.

Summer is an interesting time because it is swimsuit season but it is also the season that provides us with amazing fruit, which should almost definitely be baked in something.

I have been seeing a million food posts about rhubarb lately, and when I was at the grocery store this past week, I came across it. I figured it was the foods gods, fate, and or just my stomach, telling me that I needed to get it, and that it needed to be in a tart. I quickly headed over to the strawberries, and knew that they would become one with the thyme.

I had my plan all figured out. I would make the tarts, and then I would be going to one of Richmond’s best gems, the Byrd Theater, to watch Beauty and the Beast (Gaston was amazing).

 

So as I knew I would be having popcorn at the theatre (I am a movie snacker), I thought that I should try to make the tarts as healthful as possible. It was a success and they turned out amazing. 

 

Strawberry Rhubarb Thyme Tarts

June 23, 2017
: 4
: 1 hr 10 min
: 23 min
: 1 hr 33 min

By:

Ingredients
  • FOR THE DOUGH
  • 2 cups almond meal
  • 1/2 cup tapioca flour
  • 3.5 tbsp cold butter
  • splash of vanilla (you can use paste but I used extract)
  • 2 teaspoons maple syrup
  • 1 egg
  • pinch of salt.
  • FILLING:
  • Strawberries
  • rhubarb (I used just under 1 full stalk)
  • maple syrup
  • optional- cane sugar
Directions
  • Step 1 In a food processor, blend together all of the ingredients for the crust except the egg. Allow a crumble to form, and then add your egg. It will form a ball in the food processor.
  • Step 2 Remove from the food processor, wrap in plastic, and allow it to sit in the fridge for at least one hour (it can stay in your fridge up to 3 days).
  • Step 3 Chop up your fruit and place it in a bowl with the maple syrup. Allow each piece to be coated in it.
  • Step 4 Preheat oven to 350F.
  • Step 5 Take your dough from the fridge, evenly cut it up into 4 balls and begin to roll out your tarts. Fill them each up, add your filling, and sprinkle thyme on the top.
  • Step 6 Egg wash your tarts two times.
  • Step 7 It is at this point that you can sprinkle the dough with cane sugar if you wish. It is not necessary but adds a little bit more sweetness.
  • Step 8 Bake the tarts for 15 minutes – 18 minutes. If you see them starting to get gold, turn your broiler on. They will not need more than 4 minutes under the broiler. This will get them good and gold.
  • Step 9 Once they are golden, remove from your oven, and serve immediately. Enjoy!

Breakfast Cakes

Breakfast Cakes

This is a quick and simple recipe! They are extremely fluffy and delicious. It is great right out of the oven with a cup of coffee, or an awesome dish to bring to a brunch or party. They will keep for up to a week in the fridge, but be sure to place them in an airtight container.

Breakfast Cakes

June 19, 2017
: 18 Cakes
: 10 min
: 18 min
: 30 min

By:

Ingredients
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 4 tbsp butter (softened)
  • 1/2 cup parmesan cheese
  • 1 cup greek yogurt - plain or vanilla
  • 1 tsp baking soda
  • 3 eggs
  • 1/2 cup raw cane sugar
  • sesame seeds to top
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Cream your butter and sugar in a standing mixer.
  • Step 3 Add eggs one at a time until each is fully incorporated and mixture is smooth.
  • Step 4 Add your flour, cheese, yogurt, and baking soda. Mix until smooth.
  • Step 5 Take muffin tins and spray with pam (or use butter your choice) and fill them 2/3 of the way up.
  • Step 6 Put in the oven and bake for 15-18 minutes. Until they look a nice light gold color on the top.
  • Step 7 Remove from oven and place muffin tins on wire racks, allow to cool a bit before removing.
  • Step 8 Serve and enjoy.

 

Chocolate Chip Cookies

Chocolate Chip Cookies

When I was a kid, my mom would bake cookies all the time. My grandmother as well. Christmas time was essentially gingerbread houses and cookies for weeks. Throughout the year, my mother would bake cookies as gifts for people, and I would always like to help. We each had our cookie cutters and would make designs. Baking cookies when using regular flour is a piece of cake, but once you try to sub in gluten free flours, it can be a little bit overwhelming. This cookie has a lot of different stuff going on but I promise it is delicious.

 

 

 

Chocolate Chip Cookies

June 17, 2017
: 24 Cookies- Double recipe for 48
: 1 hr 30 min
: 15 min
: 1 hr 45 min

By:

Ingredients
  • 4 ounces butter
  • 1 cup brown rice flour
  • 3/4 cup all purpose gf flour or cornstarch
  • 1 tbsp tapioca flour
  • 1 tsp xanthum gum
  • 1 tsp baking soda
  • half of 1/4 cup of raw cane sugar (or regular sugar)
  • 3/4 cup light brown sugar
  • 1 whole egg (don't double this- same for egg yoke)
  • 1 egg yoke
  • 1 tbsp milk (I used 1%)
  • 3/4 tsp vanilla
  • 6 ounces chocolate chips
  • 1 tsp kosher salt
Directions
  • Step 1 Melt butter in a sauce pan and put into a standing mixer.
  • Step 2 Sift the flours, salt, xanthum gum, and baking soda.
  • Step 3 Cream the butter with the sugars. When blended, add the milk and the eggs, one at a time. Mix until well blended.
  • Step 4 Slowly add flour into the mixer. Mix until you have a batter.
  • Step 5 Add chocolate chips and mix.
  • Step 6 Remove and place in fridge for 1 hour.
  • Step 7 Preheat oven to 350
  • Step 8 Line a cookie tray with parchment paper, and make cookies about 1 inch balls.
  • Step 9 Bake for 15 mins, let sit on the tray out of the oven for 2 additional minutes.
  • Step 10 Move to wire rack and allow them to cool completely.
Apple Fritters

Apple Fritters

The inspiration for this recipe comes from Jacques Pepin.
Growing up, I absolutely loved Julia Child. The French Chef was an amazing show, and Julia was incredibly full of life. I didn’t know until later that she and Jacques were such good friends, which of course, would make complete sense as they were both instrumental in teaching America (and the world at large) about French cooking.

Apples are my favorite fruit. I know that they are really a “fall” dessert fruit, but I can and will eat them at any time of the year, without question. One of the things that we often give up when we are gluten free is most fried food. It either cannot be made gluten free or it is made in a fryer where they are also frying gluten containing ingredients. Well, when I came across the recipe for apple fritters in Mr. Pepin’s book I decided that I was going to try it anyway, with a few changes. They turned out amazing.  Cover them with icing sugar or if you really want to send these through the roof, eat them with some butter pecan ice cream. 

Apple Fritters

June 16, 2017
: 8-12
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 1 cup gf flour- I used cup4cup
  • 1 large egg
  • 1 cup ice cold water
  • icing sugar
  • 1 cup corn oil - for frying
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 3-5 Apples
Directions
  • Step 1 Whisk together the flour, egg, and 1/3 of the water until the batter is thick and smooth.
  • Step 2 Once the batter begins to look like batter, add the rest of the water and whisk until it is once again smooth and thick.
  • Step 3 Core your apples and then slice.
  • Step 4 Heat up your oil on a medium low setting and once the oil is ready, place your slices in.
  • Step 5 Allow the slices to cook until they are golden (approx 2-3 minutes per side depending on how hot your oil is).
  • Step 6 Serve immediately.