Thursday, April 24, 2014
I deeply cherish my day off every week. Tuesdays are my favorite day, but particular the Tuesdays that start with a small group I have with a few amazing women in my life. We meet, and discuss scripture, and drink coffee, and everyone but me eats delicious scones.
You see, we meet at a local Salt Lake coffee shop that has in-house-made muffins, cinnamon rolls, and scones--scones that I long after every other week.
And so I made my own scones, scones I am allowed to eat, and that are nearly as lovely as the women with whom I get to spend the mornings of my favorite day.
Saturday, April 19, 2014
I make a special stop every time I'm in the grocery store to the fancy chocolate aisle. I usually go for something dark chocolate and salty, but lately my trips to Whole Foods have had me fawning over the chocolate covered marshmallows. Marshmallows are not usually my cup of tea, but for some reason, I pull them off the shelf every time I'm there to read the box, only to be reminded once again that these are not gluten-free.
Sometimes life just isn't fair.
Fueled with the injustice of it all, I made homemade chocolate cookies, and homemade marshmallows, and covered them with some high-quality bittersweet chocolate. I will never try the boxed chocolate covered marshmallows, but I am one million percent certain that these are better. They're so good. Just make them. The end.
Tuesday, March 25, 2014
I know it's a bit early in the year to be breaking out our ice cream makers, but it's never too early for recipes that are inspired. You see, we're in the middle of the lenten season, the 40 days (+Sundays) from Ash Wednesday to Easter when we prepare for the celebration of the resurrection of Christ.
I like to read Exodus in this season, reflecting on the Israelites and their rescue from slavery from Egypt. They were chosen and promised to be led to "a land flowing with milk and honey." This line has been stuck in my head over the past few weeks of lent, and I wanted to write a recipe, an homage, to the Israelite's salvation from Egypt, and ours, many many years later, soon to be celebrated as Easter nears.
The best food I could think of containing milk and honey was a special ice cream, made specifically for a very dear friend who has been asking me to make her ice cream since the very beginning of her pregnancy. The addition of blackberries to this ice cream adds a bit of necessary tartness to the soft, sweet ice cream made of milk and honey.
"So I have come down to rescue them from the hand of the Egyptians and to bring them up out of the land into a good and spacious land, a land flowing with milk and honey . . ." Exodus 3:8
Sunday, March 2, 2014
I wish I could say that this cake came out of some need for a bright and cheery glimmer in the dull gray of a long winter, but I live in Salt Lake, and somehow we remained protected in a sunshiny little bubble while the rest of the country was beaten down with storm after winter storm. I'll try not to throw too much salt in the wounds of those trapped inside for the past few months, but it has been completely gorgeous here, with warm days and the occasional spring rain shower.
But don't be too mad at us yet, Non-Utah-Dwellers, we are all in solidarity in one thing: Winter (however spring-like ours may have been), still lacks in the produce department (You can only use so much kale, ya know?). So, wanting to embrace what was in season, along came this pound cake, all gorgeous and topped with all the citrus that this season has to offer. Also, I had never made pound cake, and thought this glazed citrus topping would be a perfect excuse to make one to go underneath it.
Tuesday, February 4, 2014
There are two things I often have a wealth of at my house: expensive chocolate and overripe bananas. The chocolate because I can't resist picking some up anytime I go to a specialty store, and the bananas because I sometimes forget that I shoved one in my purse to eat while I'm out and about.
This cake pairs the two of these together beautifully, and is made even better with the addition of a chocolate-espresso mousse that I was right in assuming would work well with the flavors of this cake.
If you don't have the same excess problems as I do, you can always intentionally let a few bananas go bad, and make a special trip to the store for some fancy dark chocolate instead :)
Saturday, January 18, 2014
I have a small (ahem, moderate to great) obsession with collecting every size and shape pan that exists . . . even if I just need it for one specific project. I can't even remember why I decided to buy a mini bundt pan . . . except that I am quite fond of the simple and vintage style of them. One thing I do remember, however, is that I've never posted a recipe for mini bundt cakes.
So, in an attempt to use all of my baking pans enough to justify having them, I created this recipe with one of my favorite combinations--lemon and almond--that is especially good during this dark and cold time of year.
Lemon-Almond Mini Bundt Cakes
1 cup gluten-free all-purpose flour (containing xanthan gum)
1/2 cup almond meal
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, at room temperature
1 cup granulated sugar
1 teaspoon almond extract
zest from 1/2 medium lemon
3/4 cup milk or almond milk
juice from 1/2 medium lemon
2 tablespoons butter, melted
1 1/2 cups sifted powder sugar
a pinch salt
1/4 cup slivered almonds, toasted
Preheat oven to 350 degrees F. Butter and (GF) flour a 6-mold mini bundt pan.
In a small bowl, stir together flour, almond meal, salt, and baking soda.
In a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium-high speed for 5 minutes, until fluffy. Add almond extract and zest. Add eggs, one at a time, mixing together on low speed until combined. Scrape down sides of bowl.
Add flour mixture and milk, alternately, in 3 batches, fully combining between each addition.
Divide batter between each of the prepared molds (about 1 cup batter in each). Bake about 20 minutes, rotating pans halfway through, until cake springs back when poked. Remove the cakes from the oven and wait 10 minutes before removing them from the pans.
While the cakes are cooling, whisk together lemon juice, melted butter, powdered sugar and salt. When cakes are cool, drizzle the glaze over the cakes. Sprinkle with toasted almonds.
Friday, November 22, 2013
I made this pie before I started shuttling buckets and buckets of pie filling back and forth to and from the refrigerator at work, and before I walked around the bakery in an overworked hysteria screaming, "I hate pie!"
This year at the bakery, we plan to make about 1200 pies. It's enough pies to give me an aversion to any pie holiday. But this pie is so good (so ridiculously good)--with its creamy maple filling and crunchy pecan praline topping--that it might just be the exception . . . 1201?