Tag: Heavy Cream

Peanut Butter Banana Pudding Cheesecake Bars

If you follow my Instagram, you may have seen what “tough” research I had to do this weekend for this post. With the 3rd Annual South Street Spring Festival just days away (Saturday, May 2), I visited Sweet Life Bakeshop at 7th and South to try their signature Banana Pudding.

Sweet Life Bakeshop

This. Pudding. Is. Fantastic. I gobbled up the whole thing in minutes, so I’m surprised I even was able to get a photo of it beforehand!

Sweet Life Bakeshop’s banana pudding will be available at the South Street Spring Festival, along with nearly 30 other eateries, bars, and food trucks, so come hungry! From 11am to 8pm this Saturday, 8 blocks of South Street (between Front and 8th) will be shut down and turned into a huge (and free) block party!

Headhouse Plaza will also be in on the fun, so be sure to check out 2nd Street between South and Lombard. The plaza will be transformed into a giant lawn concert complete with grass, lawn chairs, games and beach balls!

Along with all of the delicious food, South Street will feature more than 40 bands on three stages and seven performance areas. Over 100 boutiques, small businesses and other other retailers will cater to your style, beauty, health, fitness and other shopping needs. In conjunction with the Festival, Brauhaus Schmitz will host the third annual German Maifest on the 700 block of South Street, with German beers, dancers, music, food, flower headbands and even a Maypole.  Outside of Atomic City Comics (638 South Street) look for free giveaways and character appearances during Free Comic Book Day.

Whew!  Ok so, to highlight one of the amazing offerings, I decided to make a spin on Sweet Life’s banana pudding — Peanut Butter Banana Pudding Cheesecake Bars! This recipe is adapted from a Southern Living Banana Pudding Cheesecake recipe, but adds in some peanut-buttery goodness and then is topped with a drizzle of chocolate and some fresh whipped cream.

Ingredients:

  • 1 1/2 cups crushed vanilla wafers
  • 1/2 cup chopped walnuts
  • 1/4 cup unsalted butter, melted
  • 22 vanilla wafers
  • 3 very ripe bananas, mashed
  • 1 tablespoon lemon juice
  • 2 tablespoons light brown sugar
  • 3/4 cup creamy peanut butter
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract

optional garnishes:

  • whipped cream
  • 1 oz semisweet chocolate
  • 2 tablespoons heavy cream
  • vanilla wafers

Continue reading Peanut Butter Banana Pudding Cheesecake Bars

Steamed Mussels in Saffron Broth

I am so excited to share this dish for Steamed Mussels in Saffron Broth with you for a few reasons:

  1. I love mussels and am always looking for a new recipe to add to my rotation
  2. This recipe looks fancy pants because it has saffron in it
  3. BUT  it’s really simple to make!

 

 

This is actually yet another recipe sent my way through the Cooking Light Diet plan. (That plan is on a roll. The menus are amazing!)  They suggest serving it with an easy rice noodle mixture but if you’re feeling a little more carb-y, you could serve this with day old bread, over rice, or with pasta.

 

This sauce is amazing.  I actually packaged up the leftover broth to use to make rice the next day. Why yes, I did love it THAT much.

 

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1/4 teaspoon saffron threads, crushed
  • 3 tablespoons tomato paste
  • 2 tablespoons whipping cream
  • 1 (8-ounce) bottle clam juice
  • 1/4 cup chicken stock
  • 2 pounds mussels, scrubbed and debearded

Continue reading Steamed Mussels in Saffron Broth

Grilled Hazelnut Strawberry Shortcake Bites #SLSweetTreats

I love pound cake.  I mean, honestly, who doesn’t? It’s so stinking delicious! So I’m excited to be doing another post with Sara Lee Desserts! (You can check out my last post with Sara Lee here — Mini Berry Trifles with Lemon Whipped Cream)

This time around, I wanted to try out grilling the pound cake. I’ve seen a few recipes using grilled pound cake and I was intrigued. (Like this recipe for Mini Grilled Strawberry Shortcake Skewers or this one for Grilled Pound Cake with Berries and Whipped Cream).

Strawberries are in season so a Strawberry Shortcake recipe was in order… but I upped the flavor by adding Nutella Whipped Cream.  Oh yes.

 

Ingredients:

  • 1 family sized Sara Lee Pound Cake
  • 1 16 oz pack of strawberries
  • 1/2 cup nutella
  • 1 cup whipping cream
  • cooking spray

 

 #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.

Continue reading Grilled Hazelnut Strawberry Shortcake Bites #SLSweetTreats

Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!

I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.

Ingredients:

Cupcakes:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Lemon Whipped Cream Frosting:

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest

Continue reading Lemon Angel Food Cupcakes

Mini Berry Trifles

I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle?

These mini berry trifles use fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl.

Ingredients (makes 4 mini trifles):

  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sugar
  • 1 jar ( roughly 11 oz) lemon curd
  • 1 Sara Lee pound cake, defrosted
  • strawberry jam
  • 1 pint blueberries
  • 1 pint raspberries
  • 2 strawberries, halved

 

 #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.

Continue reading Mini Berry Trifles

Seared Scallops with a Champagne Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely.  I paired this with a champagne risotto based on a recipe from Giada de Laurentiis to make this recipe for Seared Scallops with a Champagne Vanilla Butter Sauce.

Ingredients:

For the risotto:

  • 2 thin slices prosciutto
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3/4 cup Arborio rice
  • 3/4 cup Champagne
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Scallops:

  • 2 tablespoons minced shallots
  • 1 cup dry brut Champagne
  • 1/2 vanilla bean, split and scraped
  • 1/2 cup heavy cream
  • 1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground  pepper
  • 10 jumbo sea scallops, cleaned
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh chives

Continue reading Seared Scallops with a Champagne Vanilla Butter Sauce

Salmon with Polenta and Warm Tomato Vinaigrette

I’ve been in a bit of a cooking rut lately (which is why I haven’t posted many recipes recently). Work has been busy which means that by the time I get home, I just want to eat something quickly with little effort. So I started researching 20 minute meals that are really simple to make, as long as I can get to the supermarket!

This recipe for Salmon with Polenta and Warm Tomato Vinaigrette from Cooking Light has a bunch of components I love but that I don’t normally put together: seared salmon with polenta topped with a warm tomato vinaigrette. It’s really tasty and comes together in no time, my kind of meal!

Ingredients:

  • 3 1/2 cups chicken broth
  • 1/2 teaspoon kosher salt, divided
  • 1 cup cornmeal
  • 1 tablespoon whole milk or heavy cream (or whatever milk you have available)
  • 1 pint grape tomatoes, halved
  • 1/2 cup minced red onion
  • 3 tablespoons olive oil, divided
  • 1 tablespoon white wine vinegar
  • 1 tablespoon capers, rinsed and drained
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Continue reading Salmon with Polenta and Warm Tomato Vinaigrette

Bourbon Truffles

These Bourbon Truffles are another recipe I made for New Year’s Eve. I have actually made this a few times and have altered it slightly from the original Williams-Sonoma recipe to suit my tastes.

I lowered the amount of bourbon so that there is a hint to enhance the flavor of the chocolate without overpowering. (The first round of making these it was like taking a shot with every bite, whew!) I also kept having trouble with the coating (my chocolate kept seizing) so I’ve altered that a bit to make a smoother coating that’s easier to work with.

Ingredients:

  • 1/4 cup heavy cream
  • 4 Tbs. (1/2 stick) unsalted butter
  • 6 oz. milk chocolate chips
  • 6 oz. semisweet chocolate chips
  • 3 tablespoons bourbon whiskey
  • Cocoa powder for dusting

Coating:

  • 12 oz. semisweet chocolate chips
  • 4 tablespoons (1/2 stick) butter
  • sprinkles, for garnish, if desired

Continue reading Bourbon Truffles

Spiced Apple Two Bite Tarts

I love fall treats, but I can’t really justify making a whole apple pie for just my boyfriend and I; we would be eating it for days! So I love that this month’s Cooking Light had a recipe for mini spiced apple two bite tarts that I can also share with friends. I adapted the recipe slightly, adding some more fall spices. I also didn’t have any 1% milk on hand so I substituted heavy cream. I also topped mine with mascarpone instead of crème fraîche because I thought it would taste great with these tarts.

These are really easy to make; the most difficult part (a.k.a. most time consuming) is dicing the apples. But you definitely want to cut them nice and small so that they fit in the tarts. You also need a mini cupcake tin for this, but you can adapt it to make normal cupcake sized ones if you wanted, just increase the baking time.

Ingredients:

CRUST

  • 1/3 cup sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons canola oil
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup very finely chopped toasted pecans
  • Baking spray with flour

FILLING

  • 2 cups finely diced peeled Granny Smith apple (~4 apples)
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup mascarpone

Continue reading Spiced Apple Two Bite Tarts

Mini Preserves Tarts

This month, Walkers Shortbread sent us a little surprise with our monthly shipment for the Walkers Ambassador Program: Fig and Golden Plum Mirabelle preserves from Bonne Maman! I was so excited to use them in a recipe and immediately wanted to make mini preserves tarts. I incorporated some of the shortbread into the crust for a boost of flavor. (I used Martha Stewart’s recipe as a base and made some changes)

These mini preserves tarts would be great to set out as little bites for guests while waiting for Thanksgiving dinner to be prepared, or would be a wonderful addition to the dessert table! You could make it with any type of preserves or jams you wanted: Bonne Maman has almost 20 different options that would all make for a yummy dessert.

In addition to these yummy tarts, I have two other recipes that would be great Thanksgiving desserts that use Walkers Shortbread:

Walkers Shortbread is offering I Can Cook That readers an exclusive promotion, running from Monday, October 28 through Monday, November 4: 20% off your entire purchase at www.walkersus.com (excluding sales items) with the code ICCTFALL. So stock up for all your Thanksgiving needs!

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup Walker Shortbread Rounds crumbs (~7 cookies)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 2 tablespoons Bonne Maman  preserves (I used 1 tablespoon fig and 1 tablespoon golden plum)
  • 1 tablespoon heavy cream

To make the mini preserves tarts, preheat your oven to 350 degrees. Using a food processor, blend the shortbreads until they resemble a fine crumb.

Add the flour, sugar, salt and cinnamon and process for 10 seconds.

Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.

Combine 1 egg yolk with 3 tablespoons ice water and 1 teaspoon almond extract.

Add to flour mixture and process until the dough comes together, about 10 seconds. Wrap in plastic wrap and chill for 30 minutes.

Lightly dust a work surface with flour; roll out dough to just thinner than 1/4 inch (6 mm). Using a round cookie cutter, cut out shapes and press into a mini cupcake tin. (I used a 2 1/2″ round biscuit cutter)

Use a fork to press down the dough around the edges of each mini cupcake tin. Fill each with 1 teaspoon preserves.

Lightly brush exposed dough with heavy cream. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool. Let cool completely before serving.

These are perfect little bites! The crust is light and fluffy and help highlight the delicious sweetness of the preserves.

You get a hint of the almond extract which is a great complement to fig and plum. If you don’t have almond extract you can sub in some vanilla extract.

 

 

Mini Preserves Tarts
Recipe Type: Dessert, Make Ahead
Author: I Can Cook That
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup Walkers Shortbread Rounds crumbs (~7 cookies)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 2 tablespoons Bonne Maman preserves (I used 1 tablespoon fig and 1 tablespoon golden plum)
  • 1 tablespoon heavy cream
Instructions
  1. Preheat your oven to 350 degrees.
  2. Using a food processor, blend the shortbreads until they resemble a fine crumb.
  3. Add the flour, sugar, salt and cinnamon and process for 10 seconds.
  4. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
  5. Combine 1 egg yolk with 3 tablespoons ice water and 1 teaspoon almond extract.
  6. Add to flour mixture and process until the dough comes together, about 10 seconds. Wrap in plastic wrap and chill for 30 minutes.
  7. Lightly dust a work surface with flour; roll out dough to just thinner than 1/4 inch (6 mm). Using a round cookie cutter, cut out shapes and press into a mini cupcake tin. (I used a 2 1/2″ round biscuit cutter)
  8. Use a fork to press down the dough around the edges of each mini cupcake tin. Fill each with 1 teaspoon preserves.
  9. Lightly brush exposed dough with heavy cream. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool. Let cool completely before serving.
3.2.1255

 

Bourbon Pumpkin Flan

It’s no secret that I love pumpkin everything. Sweet or savory, it’s a safe assumption that I will enjoy whatever pumpkin treat comes my way. So when I was contacted about restaurants under the Darden Restaurant umbrella featuring pumpkin desserts for the month of October, I was happy to taste test!

 

I was sent a $30 gift card so that I could go to Red Lobster, Olive Garden, and Longhorn Steakhouse to try their pumpkin desserts. Here are the yummy offerings:

 

Red Lobster: Pumpkin Pie in a Jar – layered pumpkin and cream cheese mousse with a graham-cracker crust, topped with sugared pecans

Photo courtesy of Red Lobster

 

LongHorn Steakhouse: Pumpkin Spice Lava Cake – warm pumpkin spice cake filled with a cream cheese icing and drizzled with Maker’s Mark® bourbon-caramel sauce and candied pecans

Photo courtesy of LongHorn Steakhouse

 

Olive Garden: Pumpkin Cheesecake – pumpkin cheesecake topped with whipped cream, caramel sauce and ginger cookie crumbles

Photo courtesy of Olive Garden

They are as delicious as they look! I unapologetically scarfed down each and every one. They are super rich so I’m sure you should probably share them. But hey, I’m not going to judge.

I was given a second $30 gift card to GIVE AWAY so that one reader can go try one (or all) of these desserts for themselves! More on that after the recipe! {THIS GIVEAWAY IS NOW CLOSED}

I made my own pumpkin dessert inspired by a mixture of the three above: Bourbon Pumpkin Flan with Graham Cracker Crumbs. This recipe incorporates the Bourbon in the Pumpkin Spice Lava Cake, the creaminess of the Pumpkin Cheesecake, and the graham cracker “crust” of the Pie in a Jar. I adapted this recipe from a Bon Appetit Pumpkin Flan recipe.

 

Ingredients:

  • 6 large eggs
  • 6 large egg yolks
  • 1 3/4 cups sugar, divided (I used Sugar In The Raw for a deeper caramel flavorMi)
  • 1 tablespoon bourbon
  • 2 1/3 cups heavy cream, divided
  • 1 cup milk
  • 5 whole cloves
  • 3 whole star anise
  • 1 cardamom pod, cracked
  • 2 cinnamon sticks
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract (I used vanilla bean paste)
  • 1 15-ounce can pumpkin purée
  • 1/4 cup graham cracker crumbs
  • freshly ground nutmeg
  • Continue reading Bourbon Pumpkin Flan

Honey Buttermilk Biscuits

I’ve used Melt Buttery Spread in a few recipes on here, including delicious Skinny Iced Pumpkin Cookies, Tim Tam Tarts with Raspberries and Rose Water Whipped Cream, and Shrimp Florentine Pasta.

Melt Buttery Spread is made of virgin coconut oil, flax seed oil, palm fruit oil, and canola oil — all healthy cooking oils and “good fats.” The coconut oil doesn’t make Melt taste like coconut butter though, the flavor is more mild. Typical buttery spreads are made of hydrogenated or partially hydrogenated oils, which have been liked to obesity, heart disease, etc. Melt is also organic, gluten free, soy free, kosher, and has 50% of the saturated fat and fewer calories than butter, so it is a healthy butter alternative. The melting point of the buttery spread is also close to butter’s (unlike most buttery spreads) so it is easy to use as a butter substitute in baking.

Melt has recently developed two new spreads: Honey Melt and Chocolate Melt. I was sent coupons so that I could try these new spreads so I picked up some of the Honey Melt. The spread would be great on its own, just on waffles or on a dinner roll, but I wanted to highlight how great Melt is when baking.

I found this Bobby Flay recipe for Buttermilk Biscuits with Butter and Honey on FoodNetwork.com and substituted in the Honey Melt.

 

Ingredients:

  • 2 cups all-purpose flour, plus 1 tablespoon, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 oz (8 tablespoons) Honey Melt
  • 1/2 cup buttermilk
  • 1/4 cup heavy cream, plus more for brushing tops
  • Freshly ground black pepper, optional
  • Honey, for serving

Continue reading Honey Buttermilk Biscuits

Banana Split Cupcakes

The inspiration for this post is a bit convoluted. I was originally looking for some way to incorporate wet walnuts into a recipe for my dad. My dad is a huge fan of wet walnuts and he just had surgery so I wanted to make him a little pick-me-up treat. Wet walnuts are usually a topping on ice cream so I thought it would be fun to make a spin on a banana split in cupcake form. Later, I found out that Banana Splits do not traditionally even have wet walnuts as a topping. Oh well!

I used a banana cupcake recipe from Martha Stewart and filled each cupcake with homemade whipped cream. I then topped 1/3 of the cupcakes with vanilla frosting, 1/3 with strawberry frosting, and 1/3 with chocolate frosting. I topped them all off with sprinkles, wet walnuts, and maraschino cherries!

These are sugar overload so despite the photos showing all 3 types, stick to one cupcake at a time 🙂

INGREDIENTS:

Banana Cupcakes (makes 12 cupcakes):

  • 1 ½ cups cake flour
  • ¾ cups sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter (1 stick) melted
  • 4 ripe bananas, mashed
  • 2 eggs
  • ½ teaspoon vanilla extract

 

Whipped Cream Filling

  •  1/2 cup heavy whipping cream
  •  ½ teaspoon vanilla extract
  •  1 tablespoon granulated sugar

 

Frosting

  • 1 ½ cups butter, softened
  •  6 cups powdered sugar, plus more if needed
  •  6 tablespoons heavy cream, plus more if needed
  •  ½ tablespoon vanilla extract
  •  Pinch salt
  •  ¼ cup strawberry jam
  •  ¼ cup cocoa powder

 

Wet Walnuts

  •  1/4 cup pure maple syrup
  • 1/4 cup agave
  • 1/4 cup chopped walnuts

 

Toppings

  •  Maraschino cherries
  •  Wet walnuts
  •  Rainbow sprinkles

Continue reading Banana Split Cupcakes

Gluten Free Boston Cream Pie Cupcakes

Gluten free baking. Does it terrify anyone else? Just me? Hm.  Whelp. I finally decided it was time to conquer my fear and try my hand at it.

I was sent a copy of Kyra Bussanich’s new cookbook Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle which makes gluten-free baking seem not-so-scary. Kyra was the first gluten free  baker to win Food Network’s Cupcake Wars and has actually won twice overall so she knows her stuff! The cookbook is filled with really amazing sounding cupcakes but has a bunch of other mouthwatering baking recipes, including gluten free muffins, scones, cookies, brownies, and much more!

As I was paging through the cookbook, I came across her recipe for Boston Cream Pie Cupcakes. I just had to make them!

I used a bunch of OXO baking tools to create these cupcakes including the Cupcake Corer, the 6 Piece Measuring Spoon Set, and the 6 Piece Measuring Cup Set. These tools, along with many others, can be found during the month of September with these green stickers on them:

For every specially marked item sold, OXO is donating 25 cents in support of pediatric cancer research as a part of its $100,000 pledge to Cookies for Kids’ Cancer. Keep an eye out for the green sticker when buying your baking tools, every little bit helps!

Now, on to the recipe. I changed the frosting but kept the rest of the recipe intact.

Ingredients:

CUPCAKES:

  • 1 cup (2 sticks) butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 cup tapioca starch
  • 1 cup potato starch
  • 2/3 cup white rice flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups whole milk
  • 2 teaspoons vanilla extract

VANILLA BEAN PASTRY CREAM:

  • 2 cups whole milk
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/3 cup cornstarch
  • 2 tablespoons butter, room temperature
  • 2 teaspoons vanilla bean paste

DARK CHOCOLATE FROSTING

  • 1 cup heavy cream
  • 1 package dark chocolate chips (12 oz)
  • 1 teaspoon vanilla bean paste
  • Pinch fine sea salt
  • 1 tablespoon butter
  • Cocoa powder, as needed
“Adapted with permission from Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle by Kyra Bussanich (Ten Speed Press, © 2013).”

Continue reading Gluten Free Boston Cream Pie Cupcakes

Peach Crisp with Maple Cream Sauce

My boyfriend really likes peaches. But, strangely enough, he’s allergic to the skin of peaches so he really only eats them in desserts. I owe him a peach cobbler at some point, but when I saw this recipe from The Pioneer Woman I thought he’d love it. (Plus, it’s a bit easier than a cobbler… baby steps.)

I didn’t have real maple syrup, so I had to use the stuff you use on pancakes. Because of that, the recipe is slightly altered from the original to account for the sweetness.

Ingredients:

  • 6 whole fresh peaches
  • 1 cup flour
  • 1/3 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) – cold
  • the juice and zest of one lemon
  • 6 tablespoons pancake syrup, divided
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon light corn syrup

Continue reading Peach Crisp with Maple Cream Sauce

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