Confession: I was never a huge fan of rice pudding as a kid. I thought it was bland, slimy, and the texture of having little chunks of rice was absolutely disgusting. But, this Gluten Free Chai Rice Pudding was a game changer for me. Rice pudding? Count me as a fan! This is technically a dessert, but would I eat it for breakfast? You bet! This pudding is super thick and custardy. If that isn’t your jam, you can always thin it out, but fret not when you’re making it–it is supposed to be that way. Why Rice? This recipe’s high starch content is what makes it so thick and…
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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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Delicious Warming Chai Spice Blend
You could find me drinking Chai Tea Lattes all year ’round, but chai flavors just hit differently when the weather starts to cool and the days shorten. When your soul needs a little warming, toss a sprinkle of this chai spice blend into your favorite hot beverage or baked good. Chai without Anise? Yes! Chai flavor is largely attributed to cinnamon, cardamom, ginger, and clove. Other flavors like pepper, nutmeg, and anise are largely up for debate. I personally cannot stand anise. Just the smell of it makes me want to gag. I keep star anise on hand for it’s beautiful rustic star shape, but I also double bag it,…
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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…
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How to Roast Strawberries
Roasted Strawberries may have been the most trendy food item of summer 2020, but they are sure to carry on long into the future. But how do you roast them? What makes them so special? And what exactly do you do with them once they’re roasted? Read on to find out. Roasting strawberries is just like roasting potatoes or other vegetables, you cut them into uniform pieces (so they cook evenly), season them, and put them in the oven to cook. Normally, when you roast vegetables, you roast them at a high temperture, usually 400+F, to caramelize them. Part of the reason you need the high heat is because the…
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The Best Gluten Free Ricotta Pancakes
The first time I ever had a ricotta pancake, I was dining at Parks & Rec diner in Downtown Detroit while it was under the culinary genius of Chef Allie Lyttle. Chef Allie made pancakes that were hands down the best I had ever had in my life. The pancakes came dressed in lemon curd and raspberry jam, and they quickly became my favorite thing in the world. Unfortunately, Allie is no longer at P&R, and I can no longer eat gluten. So I improvised with these Gluten Free Ricotta Pancakes, and I think you’ll agree, they are THE BEST! You might be thinking, Ricotta CHEESE and PANCAKES? What is…
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Tangy and Delicious: Lemon Curd
Lemon curd might just be my favorite condiment of all time. The combination of tangy lemon, smooth egg yolks, and sweet sugar is a nectar of the Gods. I put that sh*t on everything. Lemon curd has really picked up in use in the United States, but curds of all flavors are most often used during tea service. So where will you most often find it? You guessed it. Around the UK and proximal parts of Europe. (Find out about the difference between afternoon tea and high tea here.) But lemon curd doesn’t have to be reserved just for tea time. There are a ton of different ways to use…
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Keto Peanut Butter Cups
Keto. I thought it would have run it’s course by now. Three years ago, I did Keto and have since put all my weight back on. I guess that’s what happens when you love to bake! But Keto can be a lifesaver to a lot of people. For those who are morbidly obese and need to lose weight quickly, or for people with PCOs, like myself, that feel like every diet has failed them. I’ve been trying to lose weight again, and the easiest way for me to do that is to cut my sugar intake. But, I still have a giant sweet tooth, so I came up with these…
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Homemade Natural Peanut Butter
Peanut butter. It’s kind of a hot topic. Some people are allergic to it. Some have a legume intolerance or are eating paleo and can’t have it. However, LOVE peanut butter. I can eat it straight out of the jar with a spoon. There may or may not be a jar on my desk just for this purpose. The trouble is lots of store bought peanut butters have additives: Sugar, extra salt, weird oils, and even molasses. Not exactly the cleanest ingredients. Which is why I like to make my own homemade natural peanut butter. Making it your way! The cool thing about making your own peanut butter is that…
