When the calendar flips to November, my favorite flavor comes into season, the tart cranberry. I wait all year to be able to dive into everything cranberry, and this Cranberry Almond and Orange Loaf Cake showcases the cranberry’s flavor in the most delicious of ways. Loaf cakes are one of the simplest and easy cakes to create, next to the sheet cake. There’s no stacking, all the flavors are in the cake itself, and the way you slice them is pretty straightforward. Simply combine all the ingredients, bake for roughly an hour, cool and eat. If you’re feeling fancy, you can decorate the top, but it isn’t required. Plain, with…
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The Best Gluten Free Pie Crust
Pie season. Some say it’s during the fall, when the holidays are upon us, and there’s a million different pies on the table to be gathered around and eaten with friends. I say, pie season is year ’round. Because I’ll take any excuse to eat pie! For those with a gluten sensitivity or intolerance, pie season can be hard, missing out on the communal experience of pie. But not any more with this Gluten Free Pie Crust Recipe! Gluten Free Pie Crust is a tricky beast. Traditional pie crust with glutenous wheat flour creates a crispy, flakey, crust that can be hard to beat. A large amount of butter, cut…
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Magical Chocolate Chip Cookies (Gluten Free)
Is there anything more classic than a chocolate chip cookie? If you’ve followed my other posts, you’ll know that I’m not the biggest fan of chocolate. At least chocolate in large amounts. These magical chocolate chip cookies, have just the right amount of chocolate and…are…well…Magical. The magic in these cookies comes from three things, the moisture content, the chocolate ratio, and the oatmeal. The Moisture Content These cookies are chewy. Delectably chewy. So if you are here for a crunchy cookie, you are in the wrong place. Check out my Chai Slice and Bake Shortbread instead. The chewy texture of these cookies comes from two things, a fair amount of…
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The Perfect Pumpkin Pecan Pavlova
Pavlova. It is one of the most elegant desserts, right up there with Crème Brûlée. It’s so beautiful and light, with a crackly exterior and marshmallowy soft interior. Typically, pavlova is a summer dessert but this Pumpkin Pecan Pavlova takes pavlova right through the fall. What is Pavlova? The foundation of pavlova is a meringue, and if you have ever worked with meringues you know that this delicate blend of egg whites and sugar can sometimes be very finicky. Weather and humidity play a rather large factor when making meringue. Find out more below. The meringue base is then layered with custards, curds, jams, pudding, and whipped cream to add…
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Wow-worthy Pumpkin Pecan Muffins (Gluten Free)
Call me basic, but when the weather cools, I am allllll about the pumpkin flavors. I head to Trader Joe’s and buy all the seasonal pumpkin stuff, and it really is the start of a new season. There’s nothing quite like when that first Pumpkin Spice Latte hits my lips, except for when I indulge in these Pumpkin Pecan Muffins. These muffins are an adaptation of the recipe for my Gluten Free Banana Nut Muffins. They’re fluffy and light, while still feeling rich and indulgent. The pumpkin flavor comes from a fair amount of pumpkin in the batter, and are nicely spiced with signature pumpkin spice flavor. The streusel topping…
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Gluten Free Apple Cinnamon Coffee Cake
If I had to choose my favorite breakfast sweet, it would be coffee cake. Allegedly, even though it contains zero coffee, it is named this because it is the perfect compliment to a cup of coffee. While I can’t attest to that because I don’t drink coffee, I can tell you that this Gluten Free Apple Cinnamon Coffee Cake is one of the best I have ever had. This recipe was inspired by King Arthur Flour‘s recipe for Cinnamon Streusel Coffeecake, but I couldn’t help but tamper with it. What Makes A Coffee Cake, A Coffee Cake Then? All coffee cakes start with a poundcake base. A high amount of…
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“Cider Mill” Cinnamon Sugar Doughnut Holes
Fall is by far my favorite season, by far. And of course, the best part about it is the food! Pumpkin picking, apple orchards, cider and of course doughnuts. These Cinnamon Sugar Doughnut Holes are super fun to make at home, and allow you to indulge in the flavors of fall all year round. Full disclosure, these are a yeasted doughnut. Most of the doughnuts you’ll get at cider mills (at least in Michigan), are cake doughnuts. Not the yeasty goodness you would find in a jelly donut or Pączki (I’m super polish). These fuse the cinnamon sugar flavor of a cidermill donut with the texture of a yeasted donut,…
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Almond Chai White Chocolate Chip Cookies
Chocolate Chip cookies are an American classic. Every family has a go-to recipe. I’m all for having a favorite recipe, but I’m not above messing around and turning a classic into something new. These Almond Chai White Chocolate Chip Cookies are based on my go-to chocolate chip cookie recipe. Let me preface by saying, I love a chewy cookie. And apparently, I’m in good company. 65% of Americans prefer their cookies chewy! I honestly don’t know what’s wrong with that 35% of you that like a crunchy chocolate chip cookie! Kidding. We all like what we like. It’s all good. But seriously, in my world, chewy cookies are where it’s…
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Gluten Free Chai Slice and Bake Shortbread
If you ask me, shortbread is the most quintessentially British cookie. Scotch shortbread is so buttery and crumbly; it is one of my favorite treats. So for this recipe, I’ve merged my love of shortbread with my love of chai, to create a lovely, crumbly, Gluten Free Chai Shortbread perfect to dip in a cup of tea. If you’ve been following along, you may have noticed that I have an obsession with the Great British Baking Show. And if you’ve ever watched, you know that they talk about the “shortness” or crumbliness of “biscuits” i.e. cookies. So one can deduce that shortbread, should be “short” or crumbly. Why is Shortbread…
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Vanilla Swiss Meringue Buttercream
Vanilla Swiss Meringue Buttercream, sounds fancy doesn’t it? You don’t need to speak Swiss (fun fact: people from Switzerland don’t speak Swiss) to make it. And even though it sounds fancy, doesn’t mean that it’s that hard. It’s my favorite kind of frosting, and just about the only kind I use on cakes that I make for friends and family. So what exactly is Swiss Meringue Buttercream (SMB)? And what makes it so special? SMB starts by making a cooked meringue. You heat egg whites and sugar to 165 degrees, and then whip it into meringue, with stiff peaks. To that meringue, you add room temperature butter and flavoring to…
