Chocolate Covered Marshmallow Cookies (Gluten-Free)

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.

Citrus Cream Cheese Pound Cake (Gluten-Free)

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.

Lemon-Almond Mini Bundt Cakes (Gluten-Free)

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 
makes 6

1 1/2 cups 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
2 eggs
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.

Walnut Cake with Apple Compote

I have realized over the past couple of years how much I like to look ahead, planning what will happen in the coming months, and trying to push what is meant for the future until now. So when there was one cool day in late August, I was bent on making something Fall-ish. I wanted something simple, yet comforting. I pulled out my favorite autumn spices and looked for some decent apples, so that I could pretend it was already my favorite season.

I've been dying to share this recipe with you, as I made it quite awhile ago, but have waited to post it until now. I want you to enjoy it in the dead of Fall . . . when the flavors and produce are at their best. I'm learning on how to be more present--how to enjoy life as it comes, so I'm going to help you to do that, too :)

Butterscotch Oatmeal Cookie Peach Ice Cream Sandwiches

Photo by Becky Rosenthal

This, to me, has been the Summer of Peaches. So, when my dear friend, Becky, suggested we make ice cream sandwiches together, I was all, "Yes! Peach ice cream! Butterscotch cookies!" Becky has excellent taste and she was all for not only letting me come over to bake them with her, but even making the delicious peach ice cream ahead of time so that it would be ready when I got there (and assembled the sandwiches, and took the photos, and edited them, and sent them to me . . .).

Becky is super generous like that. If you don't know her (though so many of you Salt Lakers probably do), you should. She does events and shares her love of food and Salt Lake with as many people as she can.

And I'm lucky enough to get to bake delicious things with her--though not as often as I'd like, and not often enough to keep up with the many many wonderful recipes she and I scheme up together.

These cookie-ice cream sandwiches are some of our best work yet. The cookies are rich and caramel-y, which compliments the sweet-tartness of the peach ice cream so well. Seriously, they are so good. Go make them. Now.

Campfire S'mores Ice Cream

Since my generous mother bought me an ice cream maker a couple of months ago, the gentle whir of churning cream has been a great comfort to me. There's something soothing about it, a white noise of sorts. I am a big fan of white noise. And a big fan of very cold desserts in very (oh-my-gosh-it-is-so-) hot months. I have been making ice cream so often, it is hard to believe that this is my first ice cream post.

Remember my last post where I told you guys to save those buckwheat graham crackers? Well, I hope you ate them and made a new batch because my slacker pace of posting may have led to some staling. Either whip up a new batch or go to the store and buy some (there is no shame in this), because you'll want to experience all of this campfire s'mores flavor (there is marshmallow fluff and smoked salt in this stuff, people!) in a delicious ice cream. No fire needed.

Chocolate Coconut French Macarons

I've long since had a fond affection for Almond Joy candy bars. I rank the almond-coconut-chocolate combination right up there with peanut butter and jelly. I generally don't let myself buy candy bars anymore because I will eat them all embarrassingly quickly. So, instead of the store-bought, who-knows-what-they're-filled-with candy bars, I decided to incorporate these lovely flavors into sweet, airy French macaron cookies that I could share . . . not hoard all for myself.