Category: Dessert

Gluten free sugar cookies

These are awesome!!!

INGREDIENTS

FOR SUGAR COOKIES:

6.3 ounces (12 ½ tbsp.) unsalted butter, at room temperature

1/2 cup (90g) granulated sugar

1/2 + 1/8 (2g) teaspoon kosher salt

1 teaspoon (5.9g) vanilla paste or extract

1 3/4 cups + 3 tablespoons (270g) Cup4Cup flour

1/2 teaspoon baking powder

1 egg

FOR SUGAR COOKIE FROSTING:

1 cup (120g) confectioners’ sugar

Assorted food coloring

2 teaspoons (10g) milk or water

1/4 teaspoon (1.3g) almond extract ( optional)

INSTRUCTIONS

FOR SUGAR COOKIES:

  1. Place butter in the bowl of a stand mixer fit with a paddle attachment. Turn to medium-low speed and cream until smooth. Add the egg, sugar and salt and mix on medium low for about 2 minutes, until fluffy. Scrape down sides and bottom of bowl. Add vanilla paste and mix on low speed for about 30 seconds to distribute evenly.
  2. Add the baking powder and then the flour in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled there.
  3. Mound the dough on the work surface and push it together in a 5 inch square block. Wrap in plastic and refrigerate for 1 hour, or until firm.
  4. Position racks in oven and preheat to 325°F. Line 2 baking sheets with Silpats or parchment paper.
  5. Unwrap dough and place it between 2 pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. Roll the dough out to about ¼ in thick on a well floured surface to prevent sticking. Use decorative cutters to cut out the cookies and place on sheet pans, leaving space between them. NOTE: If dough is very stiff, squeeze in your hands to make it more pliable.
  6. Bake until pale golden brown, about 10-15 minutes, reversing the position of the sheet pan halfway through baking. Take note that the baking time will vary depending on the size of the shapes used. Set pans on cooling rack for 5-10 minutes and then transfer cookies to the rack and cool completely.

FOR SUGAR COOKIE ICING:

  1. Stir sugar and milk together until smooth.
  2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  3. Divide into separate bowls and add desired food colorings.

Best Ever Paleo Chocolate Cake!

Yum yum this cake is so good it doesn’t taste paleo! It makes a huge cake!

I did not try this frosting recipe.

For cake pops: mix cooked cake with frosting (I just used store bought cream cheese frosting – I did one can of frosting for about 3/4 of the cooked cake, did not use all the cake). I referenced THIS for how to refrigerate, how to dip etc.)

INGREDIENTS

CAKE DRY INGREDIENTS

  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 2 cups brown sugar
  • 1 3/4 cups raw cacao powder
  • 2 tsp baking soda
  • 1 tsp salt

CAKE WET INGREDIENTS

  • 4 large eggs
  • 1 1/2 cup full-fat coconut milk
  • 1/2 cup water
  • 1/2 cup coffee or decaf coffee
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

CHOCOLATE FROSTING

INSTRUCTIONS

    • Preheat your oven to 350 degrees fahrenheit.
    • Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
    • Add all of the dry ingredients to a very large mixing bowl and whisk together.
    • Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
    • Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
    • Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

LISA’S TIPS

  • My baking time of 28-30 minutes is based on a standard oven. I’d recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you’re using a convection oven.
  • You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
  • Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
  • This is the brand of espresso powder that I use.
  • For substitutions and storing, make sure to read the tips in the post above.

Nespor’s Homemade Ice Cream!

THE BEST!!

Ingredients

  • 3 T Corn Starch
  • 6 C Whole Milk
  • 2 2/3 C Sugar
  • 4 Lg Eggs (or 5 small ones)
  • 3/4 tsp Salt
  • 13oz. can Evaporated Milk
  • 1 pint Whipping Cream
  • 3 1/2 T Vanilla (try 2)

Steps

  1. Mix cornstarch and 1/2 C milk. Add 1 1/2 C more milk. Cook over stove until thick and smooth, stirring constantly.
  2. Blend sugar, eggs, salt and evap milk in blender. Add cornstarch mix.
  3. Add rest of milk, whipping cream and vanilla.
  4. After cranking is complete and add-ins are added, don’t forget to cover, wrap in ice and let sit for a few hours!

**NOTE: Doing a 3/4 batch fits better into the mixer! 

“Stir Like Crazy” Chocolate Chip Pecan Cookies

THE BEST! Originally made by Quinn at Marn’s bday in Tahoe 😉 Get that stir on!

INGREDIENTS

  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 14 Tbsp (1 3/4 sticks) unsalted butter
  • 1/2 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips
  • 3/4 cup chopped, toasted pecans (optional – but DO IT!)

STEPS

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
  4. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  5. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
  6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Watson Caramel Christmas Cookies!

A Deb Watson classic, and Eric’s favorite cookie for Christmas time!

STEP 1- Mix together crust/topping:
1 cup flour
1/2 tsp baking soda
1 cup oatmeal
3/4 cup softened butter
3/4 cup brown sugar

STEP 2 – Press 1/2 in baking pan, bake for 10-15 minutes at 350 degrees. Until very lightly browned.

Meanwhile …

STEP 3 – Melt together:
32 Caramels (I use brachs squares)
5 tbsp milk

STEP 4 – Pour caramel over crust, top with:
1 cup chocolate chips
1 cup broken walnuts

STEP 5 – Add 1/2 tsp cinnamon & 1/4 – 1/2 tsp nutmeg to remaining oatmeal mixture, then sprinkle over top of caramel, choc & nuts.

STEP 6 – Bake at 350 degrees for 10-15 minutes, light brown.  Let cool, cut into squares.  Enjoy!

Pumpkin Chocolate Chip Bread or Muffins!

An all time Amanda favorite! Yummmmm! Moist, chocolatey, and perfect fit the holidays!

Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil (GREAT w/ olive oil!!)
  • 1/4 cup milk
  • 2/3 cup (120g) semi-sweet chocolate chips

Directions:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 50-65 minutes depending on your oven, so begin checking every 5 minutes at the 45 minute mark or so. (15-20ish mins for muffins!)
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
  5. Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Tiramisú

Ingredients for 8-10 people:

  • 500g mascarpone cheese
  • 4 eggs
  • 1 about 1 inch chunk of lemon peel (for smell)
  • 4 tablespoons sugar
  • Cappuccino
  • Savoyard biscuits

Prep:

  • Beat 4 yolks with the sugar and lemon peel piece until the mixture is well mixed
  • Mix in mascarpone
  • Use an electric beater to beat 4 egg whites until light and fluffy
  • Gently mix egg white fluff into other mixture
  • Put a cookie in each bowl and soak in 2 tablespoons of coffee
  • Top with the creamy mixture
  • Dust with cocoa or finely chopped dark chocolate