Tag: sweets

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Since making the lemon curd, I have been thinking of all things that go well with it. I came up with mini pavlovas (which will be a separate post), as well as these blueberry scones.

Blueberry and lemon are a really stellar combination. A lot of blueberry muffins will have lemon zest in them. They are both refreshing and the perfect treat for summer. If you want to be decadent you can have this for breakfast, it would also work perfectly as a dessert, or as a side with tea. It is a multi-facet food! If you do not feel like making the lemon curd to go with these, then butter or a jam of some kind would work just fine.

Gluten Free Blueberry Scones

July 12, 2017
: Makes 12 scones

By:

Ingredients
  • 5 tbsp cold unsalted butter
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca starch
  • Zest of 1 lemon, finely grated
  • 3 tbsp light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries- I used frozen but you can use fresh.
  • 2/3 cup (150 ml) milk- I used 1% but it is up to you.
  • 1 large egg, beaten
  • raw cane sugar or white sugar
Directions
  • Step 1 Preheat oven to 400F
  • Step 2 Mix your flours, baking powder, brown sugar, salt, lemon zest together in a bowl.
  • Step 3 Cut up your butter and mix it in by hand. Mix until the butter pieces are about the size of a pea.
  • Step 4 Add your blueberries and mix.
  • Step 5 Add your milk. You will need to use your hands again and form the mix into one large mixture.
  • Step 6 Flour a surface- I used cup4cup all purpose but it is up to you.
  • Step 7 Move your mixture to the counter and pat it out until it is about an inch high.
  • Step 8 Use your biscuit cutter or cut however you would like them.
  • Step 9 Transfer to parchment paper on a baking sheet.
  • Step 10 Beat your egg and egg wash all of the scones.
  • Step 11 Sprinkle with sugar and put in the oven.
  • Step 12 Bake for 15-17 minutes (or until golden).
  • Step 13 Serve immediately!
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.

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.
Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes

For some odd reason this week I have felt as if every day is Friday. Friday of course means that it is close to the weekend and everyone deserves desserts on the weekend, therefore I have an excuse to start baking. Today’s recipe comes from the wonderful blog my name is yeh by Molly Yeh. I have been a bit lazy lately with coming up with my own recipes and therefore have been checking out other peoples and some of them have turned out pretty swell. This is one of them.

Last night, on our weekly Wegmans run (my favorite grocery store in the world) I knew that I wanted to make these mini cheesecakes. I asked the hubs what kind of topping he would like for it and he said blueberry, and I thought that was a solid choice.

Mini Blueberry Cheesecakes

June 14, 2017
: 24 Cheesecakes
: 20 min
: 45 min
: 1 hr 5 min

By:

Ingredients
  • 18 large rectangles (that is, 36 squares, or 2 full pouches, or just under 10 oz) of graham crackers- I used Kinnikinnick’s Gluten Free Sm’moreables Graham Style Crackers
  • a good pinch of kosher salt
  • 10 tb unsalted butter, melted
  • filling:
  • 1/4 c flour- I used cup4cup
  • 1 c sugar
  • 1 tsp kosher salt
  • 1/2 c shredded parmesan
  • 30 oz whole milk ricotta
  • zest of one lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 large eggs
  • 1 c jam- I used blueberry preserve
Directions
  • Step 1 Preheat your oven to 375F and line 2 muffin tins.
  • Step 2 In your food processor, blend the crackers
  • Step 3 Add the butter (make sure it is melted) into the food processor until you get a good crumble.
  • Step 4 With a spoon, spoon in the filling and make your crust.
  • Step 5 Set the cupcake tins in the fridge while you make your filling.
  • Step 6 Again use your processor- I washed mine out before doing this but it is not a big deal. Add the parmesan, salt, flour, and sugar. Blend.
  • Step 7 Add the ricotta, lemon juice, lemon zest, and extracts. Process this.
  • Step 8 Drop the eggs in one at a time while the processor is running, do this until you get it nice and smooth.
  • Step 9 Remove your tins from the fridge and spoonful your filling into the cupcakes, not all the way to the top- we want to leave a bit of room.
  • Step 10 Place in the oven for 20 minutes.
  • Step 11 Remove from oven- let them cool for 45 minutes on the counter.
  • Step 12 Spoon your jam on and place in the fridge for 1-2 hours or overnight.
  • Step 13 Enjoy!

Caramel Macaroons!

Caramel Macaroons!

Have you guys heard of the Macaroon Bible? I had not and let me tell you, Dan Cohen really wrote the Word on macaroons.
 Our neighbors recently had a baby and nothing is better in my mind to prep you for all the stickiness that is to come with a newborn than some sticky cookies.

Macaroons are really simple, and this recipe is incredibly easy to follow.

Caramel Macaroons!

June 14, 2017
: 24-30 Cookies
: 10 min
: 25 min
: 35 min

By:

Ingredients
  • 1cup sweetened condensed milk
  • 1 tsp vanilla extract
  • one 14-oz bag sweetened shredded coconut
  • 2 large egg whites
  • 1/4 tsp kosher salt
  • Caramel:
  • The caramel in this recipe is more like a toffee.
  • So you need :
  • 1/4 cup sugar
  • 2 tbsp butter
Directions
  • Step 1 Preheat your oven to 350 F
  • Step 2 In a bowl, mix together your coconut, condensed milk, and vanilla.
  • Step 3 In a mixer, beat your egg whites (with the salt) until you get stiff peaks.
  • Step 4 Mix them together in one bowl by folding them into each other.
  • Step 5 Line a baking tray with parchment paper, make them the size you want.
  • Step 6 Bake for 20-25 minutes (or until they are nice and golden).
  • Step 7 Remove from oven, let them cool on a rack.- Keep your parchment paper and tray out- you will need it again.
  • Step 8 While they are cooling make the caramel sauce- take a sturdy pot and on medium heat place the sugar in the pot. It will start to bubble a bit and caramelize- add your butter and continue to stir until you get the beautiful color and thickness of caramel.
  • Step 9 Move the macaroons back onto the tray and parchment paper and drizzle the caramel all over em.
  • Step 10 Let them cool for a few minutes, serve, and enjoy!

Pomegranate Passionfruit Ice Cream Bars

Pomegranate Passionfruit Ice Cream Bars

Occasionally I will come across a blog on the internet that is dedicated to food and I will sit there for hours just mesmerized by the amazing things that this person has made. Lately, I have decided to start trying these things myself because I believe that if they can make something as great looking as that, then I can at least try.

I recently had this experience with the food blog  my darling lemon thyme and just sat at my computer in a daze for several hours. I picked two of her recipes (one of which will be another post), but the first one I attempted was ice cream bars. The flavor I decided I would use was Pomegranate Passionfruit, because why not.

Pomegranate Passionfruit Ice Cream Bars

June 14, 2017
: 8
: 10 min
: 2 hr
: 2 hr 10 min

By:

Ingredients
  • 2 cups (350g) natural dried apricots (not sulphite treated)
  • 1 1/2 cups (135g) shredded coconut
  • The finely grated zest 1 orange
  • 1 tablespoon virgin coconut oil
  • 3/4 cup (70g) pistachio nuts, roughly chopped
  • 1 litre tub whatever ice cream or sorbet you choose (I will say though, the PP is really good)
Directions
  • Step 1 Here, I will paste her instructions:
  • Step 2 Line a 28 x 18cm slice tin with baking paper, extending up and over the side by 2cm (this will help when it comes time to lift the bars out of the tin). Remove the tub of ice cream from the freezer and set aside on the bench to soften slightly. Place apricots, coconut, zest and coconut oil into a small food processor and pulse until a rough paste forms. Transfer to a bowl and mix through the chopped pistachios.
  • Step 3 Divide the apricot mixture in half, then press half into the base of the slice tin, using the back of an oiled spoon to pack it down firmly. Scoop ice cream out of the tub and into the tin, using the back of a spoon or an offset spatula to smooth the top. Return to the freezer for 2-4 hours or until firm. Scatter the remaining apricot mixture over the top and pack down with a spoon. Return to the freezer until ready to serve.
  • Step 4 To serve, remove the ice cream ‘slab’ from the tin using the baking paper overhang and transfer to a chopping board. Run a large, sharp knife under warm water then slice into 16-18 bars. Serve immediately or pack into containers and return to the freezer for later.
  • Step 5 Enjoy!