Entries Tagged 'Adventures in Baking'



Thanksgiving Apple Pie

Lattice-Top Apple Pie

I hope you all have a wonderful day filled with family, friends, and lots of pie.

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Silent Sunday: Baking a Fuyu Persimmon Bundt Cake

Baking a Fuyu Persimmon Bundt Cake

I’ll be adding a thick cream cheese glaze to this and delivering it to a friend as a belated birthday gift later today.   I started with a recipe I found through The Food Librarian but made some changes to the ingredients and process.  Assuming this cake tastes as delicious as I think it will, I’ll share my version of the recipe later in the week.  Meanwhile, if you have access to Fuyu persimmons and have never used them in a cake, check out the original recipe and give it a try.  Happy baking!

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Gluten-Free Brioche Rolls

Gluten-Free Brioche

Today I gave myself permission to let go of responsibilities and deadlines and just play in the kitchen.  I started the day thinking I would pull out my sourdough starters and give them some love but I ended up going a different direction entirely.  At some point this morning I was reminded of a gluten-free brioche roll recipe I had seen on the Cup4Cup Gluten-Free Flour website.  Since I still had most of a bag of the Cup4Cup flour (I first talked about and used this flour in this Sweet Potato Bread) and a fresh supply of my favorite Kerrygold butter, I decided to go ahead and try the brioche roll recipe.  Just because. Continue reading →

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Gluten-Free Sweet Potato Bread with Pecans and Tart Cherries

Gluten-Free Sweet Potato Bread with Pecans and Cherries

I love quick breads.  They’re easy to make, the recipes can easily be changed up to fit your mood, and pretty much everyone loves them.  I know I haven’t met a quick bread I didn’t like.  So when I saw a recipe for a Sweet Potato Cranberry Quick Bread pop up on Facebook yesterday from a new-to-me food blog called Beard & Bonnet, I had to investigate a little further. Continue reading →

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Gluten-Free Layered Lemon Pound Cake

Gluten-Free Layered Lemon Bundt Cake

As promised, today I’m going to share how I made Phil’s messy but delicious lemon birthday cake.  This rich, buttery bundt cake is infused with lemon zest, filled with a delicious Meyer lemon curd, and topped with a tart lemon glaze.  Too much lemon?  Never. Continue reading →

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Messy Lemon Bundt Cake Filled with Meyer Lemon Curd

Lemon Curd Bundt Cake

Well here it is, proof that some things from my kitchen don’t turn out very well.  I won’t call my fiance’s 40th birthday cake a disaster, because it tasted really good.  But this lopsided, oozing mess of a cake sitting in a giant puddle of glaze isn’t really what I envisioned when I came up with the plan for it earlier today.  Believe it or not, you’re looking at the good side of the cake!

I’ll share all the details about the cake tomorrow in case anyone wants to show me up and make a nicer looking version.  It really does taste good and even this one looked good once it was sliced and plated.

Happy birthday, Phil!

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Baking with Almond Flour: Grain-Free Banana Bread

Grain-free Banana Bread

This is the second installment in my unofficial Baking with Almond Flour series that I didn’t know would be a series until today.  This afternoon I made some delicious banana bread with almond flour instead of wheat flour.  It’s wonderful!  Phil has unfortunately had a hard time adding grains and dairy back to his diet and for now still feels best on a pretty strict Paleo diet.  I’m experimenting with this grain-free baking mostly for him since these tasty treats are very calorie-dense and don’t fit into my Need to Wear a Wedding Dress Soon Diet Plan very well.  It’s hard for me to stop at just one tiny piece of banana bread! Continue reading →

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Baking with Almond Flour: Snickerdoodles

Grain-Free Snickerdoodles

As we’re transitioning from the Whole30 diet that we followed last month, I thought it might be fun to experiment with some grain-free baking.  We have added small amounts of natural sweeteners, butter, and cheese back to our diet this week but won’t be adding any wheat back for a little while yet.  This Snickerdoodle recipe from Deliciously Organic works perfectly for us at this stage because it uses almond and coconut flours in place of all-purpose wheat flour and is sweetened with a combination of honey and coconut sugar.  I followed Carrie’s recipe exactly and these were simple to make and they turned out perfectly.  The only real difference between mine and hers was that I used the convection setting on my oven when baking them.  Even though I turned the temperature down and shortened the baking time, the coconut sugar browned faster than I was expecting.  They didn’t burn, but they definitely have a delicious though unintentional caramel flavor.  Next time I’ll bake them without convection and then see which I prefer. Continue reading →

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