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).
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
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
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.
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.
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