Month: April 2015

Meringue 

Below is a hybrid dessert of two of my favorite sweets. A vanilla bean meringue cup filled with chocolate mousse and topped with berries. I DIE. It is so good! Chocolate Mousse: So, why not make a good thing even better.  I followed the chocolate mousse recipe from How Sweet It Is. I used a mix of semi sweet and dark chocolate chips for my mousse. The recipe originally calls for a coconut whipped cream and i urge you to try it because i’m sure its delicious. If i had coconut milk in my pantry you better believe i would have topped these treats with it.  Mini Meringue Cups:  I used a recipe from OverThyme to create these meringue cups. I have a few tips based on my results. Drawing circle on parchment is a great way to keep your cups uniform. Make sure you flip the paper pencil side down before piping the meringue. I added half a tsp of an organic vanilla bean paste from a pod i sliced open. Use a spoon to scoop out the …

b.a.n.a.n.a.s

Gluten Free Mini Banana Bread Loafs  Preheat oven to 350 degrees  Mix dry ingredients together in a bowl:  2 -1/2 cups buckwheat or rice flour  tsp cardamon  2 tsp cinnamon  3/4 tsp xanathan gum  1 – 1/2 tsp baking soda  1/2 tsp salt 1/2 cup walnuts or pecans, cranberries or raisins, maybe some chocolate chip? In a separate bowl start on the wet ingredients  4 tbsps softened butter  1 cup light brown sugar  1 tsp vanilla extract  5 egg whites 1/2 cup unsweetened apple sauce  3 or 4 overly ripe bananas  cream together butter & sugar until lighter in color. Add one egg white at a time until combined. Add applesauce and Mash in bananas with a whisk until it meets your desired consistency. Mix in vanilla.   Add a 1/4 cup of dry ingredients at a time. Don’t over mix batter. Fold in a half a cup of mix’ins of your choice.  I sprayed a mini loaf pan with coconut oil spray and filled the sections to the top with batter. This recipe yields 24 …

Bourbon 

        These were a sweet sunday treat for my sweet husband. He loves his bourbon so i devised a recipe i thought he’d enjoy.     SALTED CHOCOLATE MACARONS WITH BOURBON CARAMEL FILLING  Yields: 8 macaron Preparation:  Let eggs sit out until room temperature. Prepare two baking sheets with parchment paper. Use a pencil to draw 2 inch circles on sheet. A cookie cutter will be a helpful tool for this. Flip the parchment paper pencil side down. Gather your piping tools before you start the batter. You don’t want to let your macaron mixture sit for very long before you pipe. Preheat oven to 325F. Ingredients:  1 cup confectioner sugar3/4 cup almond flour2 egg whites1/4 granulated sugar1 tbsp coco powder Use a food processor to grind granulated sugar until super fine. I usually let mine go for a couple minutes. Put the sugar in a small bowl & set aside. Next add confectioner sugar coco powder and almond flour into food processor. I freeze my almond flour and this breaks up the cold …