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Gluten-free Oatmeal Raisin Cookies

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Gluten-free Oatmeal Raisin Cookies

I love oatmeal. It’s comforting and reminds me of country-side flavors. But, when you are gluten-free, it’s a grain you have to be careful with, because most brands are cross-contaminated with wheat products. Bob’s Red Mill has certified gluten-free oats, which I like to cook with from time to time. This recipe for oatmeal raisin cookies has inspired me to make my own healthy version (yields 30 cookies).

Not too sweet but impossible to put down!

Not too sweet but impossible to put down!

Ingredients:

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup tapioca starch
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup certified gluten-free oats
  • 1/2 cup raisins, rehydrated
  • 1/2 cup chopped pecans

Preheat the oven to 350F.

In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg and add vanilla. Mix well.

In a different mixing bowl, combine all the dry ingredients (tapioca starch to oats, on my list). Add to the cream mixture and mix well.

Fold in the rehydrated raisins (just soak them in warm water for 30 minutes to rehydrate them) and pecans.

I know it's hard, but don't eat all the dough raw, it's even better once baked!

I know it’s hard, but don’t eat all the dough raw, it’s even better once baked!

Shape the dough into small 1″ balls and place them on a baking sheet lined with parchment paper. Make sure to leave a few inches between the cookies because they flatten and expand while baking.

Bake for 11-12 minutes, until golden brown. Let cool and serve with a big glass of milk. Perfect for dessert or breakfast!

 

Butter Pecan Ice Cream

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Butter Pecan Ice Cream

It’s June. The heat and humidity are already unbearable. It makes me want to learn delicious, healthy frozen recipes to help endure the heat. I found a butter pecan ice cream recipe while browsing the Internet, and after three tries and a few changes in quantities and ingredients, I can finally say that I’m proud of the result.

Here’s what you need:

I didn't have a pretty bowl, so I served my ice cream in a cantaloupe.

I didn’t have a pretty bowl, so I served my ice cream in a cantaloupe.

Ingredients:

  • 1/3 cup chopped pecans
  • 1 Tablespoon butter
  • 1 teaspoon sugar
  • 1 1/2 cup whole milk
  • 3/4 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

The first step is to lightly toast the pecans. In a skillet, melt the butter over medium heat and add the pecans. Constantly stir for 2 minutes, then reduce heat, add a teaspoon of sugar and stir for another 2 minutes. Be careful not to burn the pecans. Remove from heat and cool.

In a double boiler, heat the whole milk. When it starts to bubble but before it boils, add the brown sugar and stir until dissolved.

Pour some of the hot cream mixture (just around 1/2 cup) into the eggs and whisk. Return the egg and cream mixture to the double broiler. Cook over low heat and stir constantly until the mixture coats the back of a metal spoon. It takes 3 minutes.

Remove from the heat and immediately cool the pan in a bowl of ice water, to fully stop the eggs from cooking. Stir for 2 minutes and refrigerate.

In a mixing bowl, pour the heavy cream and vanilla extract. Whip the cream so it expands and stop before it forms soft peaks. Refrigerate with the custard mixture overnight.

The next day, combine the heavy cream and custard. Pour in your ice cream machine (1 quart), add the toasted pecans, and follow the manufacturer’s instructions. I let mine churn for about 12 minutes.

Eat as is, or place in a plastic container in the freezer to let it harden. Et voilà!

Paleo Whipped Cream

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Paleo Whipped Cream

I’m not gonna lie, I’m pretty proud of myself. After a week of experimenting with coconut milk, I finally made a paleo whipped cream with a taste I can’t get enough of. It’s fluffy, rich, tasty, sweet and the coconut flavor isn’t overwhelming. My secret? Maple syrup and orange zest. A quick trip to the store, and you’re ready to get started!

Citrus flavored, yum!

Citrus flavored, yum!

Ingredients:

  • 2 15oz can unsweetened, full fat, coconut milk
  • 1 teaspoon vanilla extract
  • 7 strawberries
  • Zest of 1 orange
  • 1 Tablespoon orange juice
  • 1/4 cup maple syrup
  • 2 teaspoon coconut flour
Refrigerate the discarded coconut water for later use.

Refrigerate the discarded coconut water for later use.

Leave the cans of coconut milk in the fridge for at least 2 hours, preferably overnight. After being refrigerated, the “cream” will rise on top, and the coconut water will be at the bottom. Separate the “cream” and drink the water, or store for other recipes.

In a food processor, blend the strawberries, vanilla, orange zest, orange juice and maple syrup, until liquid. It should yield about a cup.

With an electric mixer, whip the coconut milk in a large bowl. When it starts to thicken, slowly add the fruit and maple syrup. Keep whipping for 4-5 minutes.

Healthy paleo snack

Healthy paleo snack

Add 2 teaspoon of coconut flour to help thicken the whipped cream. It needs it since I added a cup of liquid flavoring!

Store back in the fridge as soon as possible to keep a thick, fluffy texture.

Now, you have a healthy, delicious, paleo whipped cream for all your recipes!

 

 

Gluten-free Profiteroles

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Gluten-free Profiteroles

So… I was watching Anne Burrell make profiteroles on the Food Network this weekend and her dough was doing such wonderful things (!) that I thought to myself, “I can ace this gluten-free”. And it’s true; pâte à choux isn’t exactly liquid, but it’s not doughy enough that the texture becomes a problem when trying it with gluten-free flour. If you’ve never baked before, this is a good recipe to start with.

It looks crazy fancy and nobody will know it only took 10 minutes prep time!

It looks crazy fancy and nobody will know it only took 10 minutes prep time!

Ingredients for the dough:

  • 1/2 cup water
  • 1/2 stick butter
  • 1/4 cup tapioca starch
  • 1/4 cup brown rice flour
  • A pinch of salt
  • 2 eggs
  • A pinch of ground cinnamon

Ingredients for the whipped cream:

  • 3/4 cup heavy cream
  • 1 teaspoon vanilla
  • 2 Tablespoon honey

Ingredients for the chocolate ganache:

  • 4 ounces dark chocolate (or semi sweet)*
  • 1/4 cup heavy cream
  • 1 Tablespoon butter

* Choose a chocolate without soy lecithin so it’s healthier!

Alright! Line a cookie sheet with parchment paper and preheat the oven to 425F.

It doesn't look anything like dough, but just trust that this is what you want!

It doesn’t look anything like dough, but just trust that this is what you want!

In a small saucepan, combine water, butter and salt. Bring to a boil. Reduce heat and add the flour (tapioca starch and brown rice flour) all at once. Stir vigorously with a wooden spoon until the mixture has cooked enough that it looks like a gooey ball of mashed potatoes.

Transfer to a mixing bowl and let sit 5 minutes to prevent the eggs from cooking.

Perfectly golden!

Perfectly golden!

Beat in the eggs one at a time (this step is a bit of a workout) until fully incorporated. Add cinnamon and beat in some more. It should look like cooked oatmeal.

For the next step, you need either a pastry or piping bag, a cake decorator like mine, or you can improvise and use a Ziploc bag with a small hole in a corner.

Look how airy and fluffy this is! Yes, it's gluten-free!

Look how airy and fluffy this is! Yes, it’s gluten-free!

Fill the bag with the dough mixture and pipe little 1 inch balls onto the parchment paper, leaving at least an inch in between, because they expand quite a bit in the oven.

Bake in the 425F oven for 18-20 minutes. Take them out and let cool 15 minutes before cutting them in half.

While it cools, make the whipped cream. It takes about two minutes. Just use an electric mixer and start beating the cream.

When it starts to harden, add vanilla and honey and whip some more. Refrigerate until ready to assemble.

Usually, chocolate ganache requires a double boiler, but I found great instructions on how to make it in the microwave. So easy! Just heat the cream and butter in the microwave until it boils and pour it on the chocolate chunks. They will melt right out while you stir.

Almost done!

Almost done!

And now it’s time to put everything together. Sandwich the whipped cream on the bottom half of a profiterole and place the top on. Pour chocolate ganache over. Serve to your guests and feel pride as they compliment you!

I can’t wait to try this recipe the paleo way. I think it’d be easy to sub in almond flour for brown rice flour, lard for butter and coconut cream for heavy cream and there, paleo profiteroles!

Raspberry Popsicles

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Raspberry Popsicles

I found some fresh raspberries on sale at the grocery store and I decided to turn them into refreshing popsicles to deal with the hot summer days ahead! Note that you need popsicle molds, but they’re $10 at the grocery store. It’s worth it. This recipe yields 2 cups and makes 8 regular-size popsicles.

Ingredients

  • 1 1/2 cup fresh raspberries
  • 3/4 cup water
  • 1/3 cup sugar

This recipe is extremely simple. Pulse the raspberries in a food processor. You need 1 1/4 cup of raspberry juice.

Depending on their size, you might need a little bit more than 1 1/2 cup of fresh raspberries to yield this amount.

Add water and sugar and pulse some more.

When I made mine, I decided to keep the seeds, because I thought it would add flavor and texture. It turns out, all it really does is get stuck in your teeth. So I suggest straining the juice mixture before pouring it in the popsicle molds. I hope this little trick helps!

Freeze overnight and enjoy the next day.

Gluten-free Apple Pie

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Gluten-free Apple Pie

Don’t let a lattice crust intimidate you, even if it’s gluten-free!

I like to think of myself as a pie enthusiast. I’ve made so many different kinds of pies in the past few months and yet, I have never tried the good old traditional apple pie. What is wrong with me! Please don’t answer that. Really though, I think it’s because I’m not a big fan of cinnamon. But, just the other day, I found a recipe without cinnamon and I was pretty excited to gluten-free it and try it out.

Ingredients

  • 10 red apples
  • 1 stick butter
  • 3 Tablespoon white rice flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • Gluten free double pie crust

The recipe is very easy. First, peel, slice and core the apples. Set them aside in a large mixing bowl. That’s the only time-consuming part. Now, preheat the oven to 425F.

In a saucepan, melt the butter over medium heat. Stir in the white rice flour, to thicken. Add the water and both types of sugar, stir in well and bring to a boil. Reduce to low heat and let simmer. After two minutes, when the mixture is nice and smooth like caramel, pour it over the apples and mix well.

Place your bottom pie crust in a 9″ pie pan, pour the caramel apples in. With the remaining of the dough, try to make a lattice crust! This was my very first lattice crust and I was pretty unsure of myself. Thankfully, I found this amazing step by step guide on how to make a lattice crust, and it came out pretty good! The only advice I have to add is: remember, you’re working with gluten-free dough, so be very gentle. Also, I actually rolled my dough twice, to make it the perfect temperature and texture and it was very easy to work with.

Before baking, don’t forget the egg wash, so your pie comes out nice and golden.

Bake 15 minutes in the preheated oven, then, turn the temperature down to 350F and bake an extra 40 minutes.

Make sure to let it cool at least 10 minutes before serving! Maybe with a scoop of vanilla ice cream? Enjoy!

Best Gluten-Free Pecan Pie

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Best Gluten-Free Pecan Pie

The first time I made pecan pie was for Thanksgiving (yes, today!) and it was a huge success: everyone loved it and no one noticed it was gluten-free. Which made me extremely happy because the filling I made for the pie is so easy to make, it’s impossible to fail. And it only takes 2 minutes to put together! I used this recipe as a guide and I really didn’t change much; I only gluten-freed it. Here’s what you need.

Simple and delicious!

Ingredients

  • 2 eggs
  • 1 stick butter, melted
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 Tablespoon chickpea flour
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • Gluten free 9″ pie crust

Preheat the oven to 400F.

In a large mixing bowl, beat the eggs until foamy. Stir in the melted butter. Add the sugar, chickpea flour, milk and vanilla and combine well. Finally, add the pecans and pour the filling in the 9″ pie crust. Note that my recipe for pie crust (listed above in the ingredient list) is for a double pie crust, so just cut the ingredients in half.

Bake the pie in the preheated oven for 10 minutes at 400F. Then, turn the heat down to 350F and bake for an extra 30-40 minutes. You don’t want to overbake and burn the crust, but you also don’t want to undercook and have the filling be runny. So after 30 minutes, keep an eye on the oven to make sure it comes out perfect!

Cool the pie before serving: I know I prefer mine cold or at room temperature.

Enjoy this simple Holiday recipe, I promise everyone will love it!

Gluten-Free Tassie Cups with Lemon Curd Filling

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Gluten-Free Tassie Cups with Lemon Curd Filling

This weekend, I’ve made one of the best desserts I’ve ever had: tassie cups with a lemon curd filling. Now, you may ask, what is a tassie cup? Well, it’s just a cute little pie, baked in a muffin tray instead of a pie pan. I learned about them when I was watching Paula Deen on the Food Network and I kept thinking that if I could make mine gluten-free, I would love her recipe. And yep, I figured it out! Here’s what you need to make a really amazing gluten-free dessert:

This is one of the easiest dessert recipes I've tried and it is so delicious!

This is one of the easiest dessert recipes I’ve tried and it is so delicious!

Ingredients for the tassie cups

  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1/3 cup amaranth flour
  • 1/4 cup brown rice flour
  • 1/4 cup chickpea flour
  • 4 oz cream cheese, softened
  • 1 stick butter, softened
  • Pinch of salt
  • White rice flour (for rolling the dough)

Ingredients for the lemon curd

  • 3 large lemons, zested and juiced
  • 1 cup sugar
  • 4 eggs
  • 1 stick butter, melted

For the tassie cups, put all the ingredients in a food processor and pulse until well combined. The dough is going to be pretty wet and sticky. My remedy for this was to prepare a work surface dusted with white rice flour and using a spatula, I scraped the dough onto it. Then, I rolled it in the white rice flour to dry it a little and formed a ball. I put it in fridge, wrapped in plastic, for about two hours, to let it harden.

Make sure to refrigerate at least two hours!

After two hours, take the dough out of the fridge and preheat the oven to 350F. Get a muffin tray out and separate the dough in 12 equal parts. Place each part in the muffin tray and gently press down and shape into the mold. With a fork, poke holes in the dough to let steam escape, so the crust doesn’t rise in the middle. To make sure that doesn’t happen, I also covered my muffin tray with aluminum foil filled with beans. After baking for 20 minutes, the tassie cups came out perfect!

When you bake a crust before putting in the filling, it is called blind baking. I found aluminum foil and dry beans to be very helpful!

You can put your cute mini pies aside until the filling is ready. The lemon curd is very easy. In a food processor, pulse the lemon zest and sugar until well combined. Add the lemon juice and eggs and process until smooth. Then, slowly add the butter while pulsing.

For the next step, you need a double broiler. If you don’t have one, you can use two saucepans of different sizes, like I did. Just pour the mixture in the smaller saucepan and cook for about 10 minutes, until it is thick and a beautiful deep yellow color.

Don’t undercook it!

Once this is done, refrigerate the lemon curd. This can definitely be made before the tassie cups, since it will need to stay in the fridge a few hours before it is cold and ready to eat. I was impatient and put mine in the freezer. Then, just pour the filling in the tassie cups and eat! It’s a delicious bite size dessert that is sweet and tart. The gluten-free crust also holds together very well and isn’t too dense or crumbly. It’s my favorite dessert!

Gluten-Free German Chocolate Cake

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Gluten-Free German Chocolate Cake

Need to make a birthday cake? Or a delicious dessert for a party? Look no further! This gluten-free german chocolate cake is decadent, sweet and fairly easy to put together. My inspiration for it was this recipe. I changed a few ingredients to suit my taste and here is my version (note that you will have 3 leftover egg whites when done with the cake and the icing. You can always make pavlova out of them!)

Here is the end result. It’s so sweet, you definitely need a glass of milk with it!

Ingredients for the cake

  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 millet flour
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1/4 cup chickpea flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon guar gum
  • 2 sticks of butter, softened
  • 2 cups sugar
  • 3 egg yolks
  • 4 egg whites
  • 1 cup buttermilk (or 4 Tablespoon buttermilk powder and 1 cup club soda)
  • 1 teaspoon pure vanilla extract

Here are the ingredients for the icing.

Ingredients for the chocolate

  • 1/4 cup cocoa powder
  • 1/3 cup sugar
  • 3 Tablespoon butter, melted

Ingredients for the icing

  • 1 12oz can evaporated milk
  • 1 1/2 cup sugar
  • 1 1/2 stick butter
  • 4 egg yolks, beaten
  • 1 1/2 teaspoon vanilla
  • 7 ounces shredded coconut
  • 1 1/2 cup chopped walnuts

First, get two 9-inch cake pans, brush olive oil or melted butter on the bottom and edges. Line them with parchment paper and brush more olive oil or butter, to make sure your cake doesn’t stick.

Now, make chocolate. It is true that you can use a 4oz package of german chocolate instead, but they all have soy lecithin. I like to stay away from soy and making your own chocolate is ridiculously easy; just three ingredients. So, mix the cocoa powder and sugar together. Add the melted butter and combine well. Tada!

For the cake, preheat the oven to 350F. Mix all your dry ingredients (tapioca starch to guar gum, on the list) and put away until later.

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

In a large mixing bowl, cream butter, adding sugar slowly until light and fluffy. Add egg yolks, one at a time and mix well after each addition. Stir in the chocolate you made earlier and vanilla extract. Add the flour and buttermilk, slowly, in small batches, alternating between the two. Mix until smooth.

In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter.

Don't overmix when you fold the egg whites in the batter.

Don’t overmix when you fold the egg whites in the batter.

Pour the batter into the 2 greased cake pans and bake in the oven for 35 minutes. Let cool at least 15 minutes before trying to remove the wax paper.

While the cake cools, you can start on the icing. In a large saucepan, over medium heat, stir the milk, sugar, butter, egg yolks and vanilla. Stir constantly and cook for 12 minutes, or until it is nice and thick and golden brown. Remove from heat. Add the walnuts and coconut. Let it cool to room temperature before icing the cake.

Best way ever to eat chocolate!

Since this is a layered cake, put a generous layer of icing on one of your cakes, cover with the other and frost the top and sides. If you don’t eat this cake the same day you bake it, I recommend to keep it refrigerated. You can put it in the microwave 10-20 seconds to warm it up and it will be delicious.

Enjoy!

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