All posts filed under: dessert

Chocolate Covered Tuxedo Strawberries

If you’re between the ages of 22 and maybe forever (at 29 the trend is going strong) summertime might as well be called Wedding Season. I happen to love weddings, am from a family that is in the industry, and have the fun and exciting project of planning my own celebration to happen at the end of this summer.  Last weekend, part of planning meant heading out west to be part of their annual menu tasting where they invite all the couples that have booked the venue for the summer to try their food offerings and design their event menu.  After hearing of this annual kick off party at the beginning of each summer for the last several years, it was a great treat to get to be a part of it from the ‘bride’ side of the conversation. Of course, you didn’t think I was just there to sit pretty at a table did you? (Ok, maybe I did once the meal started). While there’s an incredibly talented and efficient staff that did the majority …

Individual Caramel Apple Pies with {Gluten Free} Cheddar Crust

Pies. Turnovers. Empanadas. Apple Pie Hot Pockets? I don’t really know what I should call these, but they’re delicious and made everything about this rainy Sunday a little sweeter.  I wanted to bake something today and I let the two very sad, almost expired apples sitting on my shelf be my guide.  I didn’t have enough for a full pie (nor do I need a full pie calling to me from the fridge for the next few days) so I went with something that would have cute, individual servings.  The caramel sauce is on the sweet side, while the crust is on the savory side and filling is a little tart; A blend of flavors that totally worked.  I feel so smart. Apple Pie Filling 2 Apples, peeled sliced and cored 2 Tbs Sugar 1 tsp Cinnamon 1 tsp Nutmeg 2 Tbs Cointreau 1 Tbs Lemon Juice 1 Tbs Corn Starch or Tapioca Starch Crust Dough 2 Eggs ½ tsp Salt 2 Cups Finely Shredded Cheddar Cheese 1 Cup Tapioca Starch 1 T Baking Powder …

Homemade Caramel Sauce

Have you made this yet? It’s so easy!  Four ingredients: 1/2 Cup Heavy Cream 1/4 Cup Brown Sugar 1/4 Cup Butter 2 tsp Vanilla Extract   Use a 2:1 ratio on the sugar to the cream and butter. So 2 Cups Sugar = 1 Cup Cream = 1 Stick Butter.  I didn’t need this much, so I used 1/2 Cup Sugar = 1/4 Cup Cream = 1/4 Stick Butter.  Vanilla is optional, add about 1 tsp per 1/2 cup sugar if you like. This sounds like a math problem, I know. Just use the lesser ratios if you’re making it for 4-6 servings, and the higher ratios if you have a large group or want lots of leftovers. Put everything in a pan and cook over medium heat until it begins to thicken – about 6-8 minutes. Transfer to a container to cool, where it will continue to thicken. If it gets too thick? Just warm it back up! That’s it. Really! Make it often and impress your friends.

Sea Salt Chocolate Cookies {gluten free}

Last night was one of those nights where it became clear by about 4PM that we wouldn’t be leaving the house for anything, including food, drink, or entertainment.  With the outside temps reaching highs in the single digits, it was an evening for some couch time, wine (ok, that was just me), and catching up on reality TV.  On last night’s show catch up? Biggest Loser Makeover Week! What is it about watching Biggest Loser that makes us want to eat fatty food? It started at our old house with roommates that made a Tuesday tradition of brownies (ok, brownie sundaes) while watching these people go thru the agony of an in-person Jillian Michaels workout and sustain daily on the same amount of calories in aforementioned dessert.  Needless to say, the minute we hear Alison Sweeney’s voice and Bob’s southern accent, it’s an immediate trigger to want something sweet. I checked the cupboard for what I could make. If you haven’t noticed, I have a major crush on coarse sea salt. I use it in …

Almond Roca

This is my last recipe post of 2013, and most definitely the last recipe of this variety for a while. By “this variety” I mean anything with butter as the main ingredient.  I made this with my mom and sister when I was home for the holidays and couldn’t wait to try it on my own. So when we landed yesterday, I made it again. We were going to someone’s house, so it was a necessity. I promise. Now, as I sit here I am 1) Sad that there is no more candy left, and 2) Thinking about how tight my pants feel after living for a week where almond roca counted as a balanced ‘breakfast’ The holidays are mean. They chew you up and spit you out 10lbs heavier.  This year was just like any other, and just like every New Year’s Eve before it, this one will come with resolutions to move a little more, eat a little less, and choose water over wine just a *little* more often. But it’s only December 30th. You’ve …

Pumpkin Cheesecake with Pecan Praline Drizzle

This weekend marked the beginning of fall and a girlfriend and I decided to jump in head first with a bunch of delicious fall inspired food. Besides sweaters, boots and switching back to red wine, nothing quite says fall like something pumpkin. A fellow foodie, she and I spend far too much time throughout each day drooling over food porn. Most of the items she sends are accompanied by “you can figure how to make this, right?” Being gluten free it’s not often I can indulge in cheesecake thanks to the common graham cracker crust, but with a newly discovered gluten free graham cracker, nothing else needed to be adapted. This was front runner to segue into the season of warm days, crisp nights and 7 hours of Scott Hansen every Sunday on RedZone. 1 15oz can Pumpkin Puree Gluten Free Graham Crackers – enough for 1.5 cups crumbs when blended 3/4 cup pecans 1 T Light Brown Sugar 6 T Unsalted Butter, melted 16oz Cream Cheese, at room temperature 1.5 cups granulated sugar 1 …

Buttercream Frosting

Are you still buying frosting in the little jar? Ohmigosh PLEASE stop! Stop it right now.  It’s so easy and so cheap and just so much better in every possible way when you make it yourself.  Your past discretions are forgiven as long as you promise to make this yourself going forward. Seriously, this is it.  Milk, Butter, Vanilla Extract and Powdered (Confectioners Sugar).  There is no extra magic in the stuff in the plastic jar (other than perhaps some high fructose corn syrup and other s*$& that’s going to break your gut). To frost 6 regular sized cupcakes, or one 8-9″ round cake, use the following ratio.  For anything more, go ahead and double up. It stays fine in the refrigerator for quite a while. In a bowl (stand mixer is super helpful, but a hand mixer works fine) combine: 1/2 Stick Butter (Softened but not melted) 2 T Milk 1 tsp Vanilla Blend until softened and beginning to combine. Once it begins to form a paste, begin adding your sugar. Add slowly, while blending at …