On a donut kick lately. These are amazing and worth a repost.
Alas we’ve just about reached the end of August. School begins a week from tomorrow for me, and I’m so not ready. 😦 So many summer plans. So little time. I had planned a multitude of peach recipes to test bake this summer, yet in the end, only one was able to be crafted. But as they say, save the best for last and that was most certainly the case for this Fresh Peaches & Cremé Cobbler recipe. Fresh peaches and cremé cheese (yes cremé cheese) were the base for this delectable cobbler. The pastry crust is the best part; light, flaky, buttery, and better than your grandma’s. Ok. Maybe not better than grandma’s but I dare say this comes pretty darn close. Cremé is the not so secret ingredient that makes this cobbler recipe stand taller than the others. I promise you’ll be hard pressed not to eat the entire dessert (by yourself).
Fresh Peaches & Cremé Cobbler
1 1/4 cup gluten free all purpose blend
1 tablespoon cane sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces cream cheese
- In a small bowl combine flour, salt and sugar. Set aside.
- Beat butter and cream cheese until combined. Slowly beat in flour mixture until fully combined.
- Shape formed dough into a round ball. Cover and freeze for 12 minutes before rolling out.
4 large peaches, washed, peeled, and sliced thin
1 large egg
3/4 cup organic cane sugar
1/3 cup brown sugar
1/4 cup water
2 teaspoons pure vanilla extract
2 tablespoons lemon juice
5 ounces cream cheese, softened
1 tablespoons ground cinnamon
- Add sliced peaches to a medium bowl. Add water, lemon juice, and cinnamon. Set aside.
- In another bowl, cream egg, sugars, and vanilla until smooth. Add cream cheese and beat on high until smooth. Fold over peaches until well coated. Pour into 8×8 baking dish.
- Remove pastry dough from freezer and roll out on a starch coated surface. Gently place rolled pastry over peach mixture.
- Bake on 375 for at least 1 hour or until crust is golden.
- Remove and allow to cool for 15 minutes before serving.
In all the gluten free cakes I’ve tasted (and as a bakery owner, that’s a lot), there’s just one reaction I’m looking for when I bite into a slice of cake: “I can’t tell this is gluten free.” As simple as this, you’d be surprised how rarely it’s achieved.
Folks, the cake below can be served to a party of 200 guests and no one will ever suspect it’s gluten free. Just ask me how I know. 😉
It’s everything you want a chocolate cake to be: rich, decadent, and intensely chocolatey. And it’s the most popular gluten free cake we serve at Loveletter Cakeshop in NYC.
Disclaimer: This post is sponsored by the owner of Love Letter Cake Shop in New York, NY.
I’d been craving a chocolate chip scone so instead of searching for or creating a new one I simply modified this A+mazing Black Pepper Cinnamon Scone recipethat I originally adapted back in 2013. And you know what? This is literally the best scone recipe ever. The combination of chocolate chips and dried cranberries make everything great about this scone recipe even better. I simply swapped the rasins for chocolate chips, baked, and ate. Bon Appétit. Read More
Cherries are my fourth favorite fruit, next to apples, cranberries, and strawberries of course. So it is only natural that I tweaked recent Raspberry Almond Tart recipe and created this Bing Cherry-Almond Creme Cheese Tart. If the raspberry tart was A+mazing, this bing cherry cheesecakey version is out of this world. Don’t believe me? Just bake it for yourself and let me know. Read More
I’ve shared my affinity for chocolate chip cookies here, here, here and here ; so it should come as no surprise that I’m sharing yet another with this Brown Butter Pecan Chocolate Chip Cookie recipe. I tastepotted this gem many moons ago but just recently decided to adapt it to gluten free. My version adds toasted pecans which give these already A+mazing cookies added depth of flavor. It’s never too hot or cold to enjoy a chocolate chip cookie so this recipe is a must bake. Check it out after the jump.
I love a graham cracker crust. It’s my go to for many desserts and comes in handy most especially in the summer. From cheesecake to lemon bars, the uses for graham crust are endless. It’s for this reason that a from scratch gluten free un-graham graham cracker crust has been on my to do list for some time now. If you remember my All About Graham Flour post, you know that graham flour contains gluten. Of course, store bought pulsed gluten free graham cracker’s are my go to; but this A+mazing scratch version is simply wonderful. It’s a little involved but very much worth the trouble. What makes it even better is that it incorporates hazelnut meal which is a first for this gluten free chef. Get into the recipe if you dare, and keep it locked for hazelnut making another appearance (or two) in the future.
1/2 cup butter, room temperature
1/2 cup packed dark brown sugar
1/3 cup honey
1 teaspoon pure vanilla extract
1/2 cup almond milk
1 1/2 cup hazelnut meal
1 cup almond meal
1 cup potato flour
1/4 teaspoon baking soda and 1/2 teaspoon cinnamon
- Sift together dry ingredients. Set aside
- In a food processor cream together butter, brown sugar, and honey. Sift in dry ingredients alternating with almond milk and pure vanilla until fully combined.Dough will be wet.
- Transfer to plastic wrap, cover and refrigerate overnight.
- Divide dough, roll out on a rice floured surface and cut into rectangles using a knife.
- Bake 12-13 minutes until brown on edges. Allow to cool completely before pulsing to use for crust.