Tag: Dessert

Homemade Ice Cream

Homemade Ice Cream

I’ve been on a homemade ice cream kick all summer (all quarantine, maybe?). There are a million ways to make it but I like my friend McCall’s method best. This one pictured is a blackberry mint chocolate chip 😍⁣⁣It’s a simple homemade ice cream base 

Blackberry Lavender Birthday Cake

Blackberry Lavender Birthday Cake

I turned 29 this summer and I wanted to make my own birthday cake. Having a July birthday means blackberries are in prime season. Having a garden means lavender is abundant. I combined the two for this delicious blackberry lavender birthday cake! It’s pretty heavily 

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough pie crust is way more delicious than I even expected! This sourdough pie is made with a sweet bourbon peach and blueberry filling.

Makes 1 Pie with a top crust

Crust Ingredients:

-1.5 cups unbleached all purpose flour
-1 tbsp sugar
-1 tsp sea salt
-1 cup (2 sticks) butter, cold and cubed
-1 cup chilled sourdough starter*

*Be sure it has been fed within the last week, but it doesn’t need to be freshly fed. I pulled mine straight from the fridge and used 1 cup and used the remaining bit to feed it for next time.

Filling Ingredients:

-4-5 fresh and ripe peaches, peeled and pitted
-1/2 cup blueberries (fresh or frozen)
-3/4 cup sugar
-1/3 cup tapioca starch
-1/4 cup bourbon (optional! but amazing)
-Zest of a lemon

Instructions:
1. Add the flour, sugar, and salt to a food processor and pulse a couple times. Turn the processor on and add in the cold chopped butter, bits at a time. Only process until all the butter has been added and incorporated – don’t over do it.
2. Remove the lid and pour in the sourdough starter. Add the lid back and pulse several times until it has incorporated into the dough. It should look like your traditional pie crust dough – a little crumbly but mostly together, with bits of butter throughout. It might just be a little “sticky” from the starter consistency.
3. Turn the dough out onto a floured surface and bring it all together. Separate the dough in two, form into flattened round discs, and wrap in plastic wrap. Place in the fridge for at least an hour.
4. Roll out one of the layers (leaving the other one in the fridge) into a thin round pie crust to go in your pie dish. I used a 9 inch dish and my crust was about 1/8 of an inch thick. Transfer it to your pie dish, crimp the edges, and return to the fridge to chill while you make your filling.
5. Preheat your oven to 375 degrees F.
6. Slice your peaches into thin slices and add them to a large mixing bowl with the remaining filling ingredients (blueberries, sugar, tapioca starch, lemon zest, and optional bourbon). Mix everything together gently.
7. Roll out the second disc of sourdough to make your lattice top.
8. Remove your pie dish with the bottom crust from the fridge and add the filling to it. Lattice the top.
9. Brush the top of the pie with an egg wash (1 egg, whisked, with 1 tbsp water or cream). Sprinkle with turbinado sugar.
10. Transfer the pie to a baking sheet (it has the tendency to spill over, so using a sheet will prevent spillage all over your hot oven). Bake for 80 minutes. Check after an hour to make sure it isn’t browning too much – cover it with aluminum foil for the last 20 minutes if necessary!

Be sure to allow the pie to cool for at least an hour before cutting it to ensure it best keeps it’s shape!

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5 from 1 vote

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Course: Dessert
Keyword: Pie, Pies
Servings: 1 pie

Ingredients

Crust Ingredients:

  • 1.5 cups unbleached all purpose flour
  • 1 tbsp sugar
  • 1 tsp kosher or sea salt
  • 1 cup butter, cold and cubed 2 sticks
  • 1 cup chilled sourdough starter see note

Filling Ingredients:

  • 4-5 fresh ripe peaches peeled and pitted
  • 1/2 cup blueberries
  • 3/4 cup sugar
  • 1/3 cup tapioca starch
  • 1/4 cup bourbon optional but amazing
  • zest of a lemon

Instructions

  • Add the flour, sugar, and salt to a food processor and pulse a couple times. Turn the processor on and add in the cold chopped butter, bits at a time. Only process until all the butter has been added and incorporated – don’t over do it.
  • Remove the lid and pour in the sourdough starter. Add the lid back and pulse several times until it has incorporated into the dough. It should look like your traditional pie crust dough – a little crumbly but mostly together, with bits of butter throughout. It might just be a little “sticky” from the starter consistency.
  • Turn the dough out onto a floured surface and bring it all together. Separate the dough in two, form into flattened round discs, and wrap in plastic wrap. Place in the fridge for at least an hour.
  • Roll out one of the layers (leaving the other one in the fridge) into a thin round pie crust to go in your pie dish. I used a 9 inch dish and my crust was about 1/8 of an inch thick. Transfer it to your pie dish, crimp the edges, and return to the fridge to chill while you make your filling.
  • Preheat your oven to 375 degrees F.
  • Slice your peaches into thin slices and add them to a large mixing bowl with the remaining filling ingredients (blueberries, sugar, tapioca starch, lemon zest, and optional bourbon). Mix everything together gently.
  • Roll out the second disc of sourdough to make your lattice top.
  • Remove your pie dish with the bottom crust from the fridge and add the filling to it. Lattice the top.
  • Brush the top of the pie with an egg wash (1 egg, whisked, with 1 tbsp water or cream). Sprinkle with turbinado sugar.
  • Transfer the pie to a baking sheet (it has the tendency to spill over, so using a sheet will prevent spillage all over your hot oven). Bake for 80 minutes. Check after an hour to make sure it isn’t browning too much – cover it with aluminum foil for the last 20 minutes if necessary!

Notes

*Be sure it has been fed within the last week, but it doesn’t need to be freshly fed. I pulled mine straight from the fridge and used 1 cup and used the remaining bit to feed it for next time.
Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Makes 12 large cookies I have been working with Brita from Food With Feeling making some vegan cookie recipes for her. She’d requested a thick and chewy oatmeal cookie. My first test attempt ended up being the exact opposite – very thin and crispy, thus 

Grain Free Thumbprint Cookies

Grain Free Thumbprint Cookies

I love filling these grain free thumbprint cookies with the curd from my Lemon Curd Almond Tart. Makes 8 cookies Ingredients:-1 cup almond flour-1 tbsp coconut flour-1 tsp baking powder-2 tbsp maple syrup or honey-1/2 stick butter, softened (use vegan butter to make these vegan)-Pinch 

Almond Butter Cherry Blondies

Almond Butter Cherry Blondies

These almond butter cherry blondies are truly incredible. They use a lot of almond butter which is not ideal – I apologize for that – but they are so good it’s worth it.

Servings: 8-12, depending on how you cut them

This recipe is easily halved for a smaller portion

Ingredients:
-1 cup natural almond butter
-1 cup coconut sugar (or 1/2 brown sugar and 1/2 cane sugar)
-2 eggs
-1/2 cup almond flour
-1 tsp baking powder
-1/2 tsp almond extract (or vanilla, but it’s so good with almond!)
-1/2 cup dark chocolate chips (dairy free if necessary)
-1/2 cup fresh ripe cherries, pitted and quartered

Instructions:
1. Preheat your oven to 350 F
2. Cream almond butter (or butter) and sugar together
3. Add in eggs and whisk well
4. Combine the almond flour and baking soda and add to the wet ingredients
5. Stir in the almond extract
6. Fold in the cherries and chocolate chips
7. Add to a parchment lined 8×8 oven safe dish and bake for 35 minutes, or until a toothpick comes out clean.

Almond Butter Cherry Blondies

One of my favorite desserts in the summer. Gooey, gluten free, and delicious.
Course: Dessert
Keyword: Cherries, Gluten Free
Servings: 8 servings

Ingredients

  • 1 cup natural creamy almond butter
  • 1 cup coconut sugar or 1/2 cup brown sugar and 1/2 cup cane sugar
  • 2 eggs
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp almond extract see note
  • 1/2 cup dark chocolate chips
  • 1/2 cup fresh cherries, pitted and quartered

Instructions

  • Preheat your oven to 350 F.
  • Cream almond butter (or butter) and sugar together.
  • Add in eggs and whisk well.
  • Combine the almond flour and baking soda and add to the wet ingredients.
  • Stir in the almond extract.
  • Fold in the cherries and chocolate chips.
  • Add to a parchment lined 8×8 oven safe dish and bake for 35 minutes, or until a toothpick comes out clean.

Notes

You can use vanilla extract in place of almond extract, but it will not taste quite as deeply “almondy”

Peach Skillet Crisp (Gluten Free Option)

Peach Skillet Crisp (Gluten Free Option)

My first interaction with a hot fruit dish was my grandmother’s peach cobbler. I hated peaches, I hated hot fruit, and I knew I wouldn’t like it. She forced me to eat it and I threw it up like a drama queen. Nearly 20 years 

Mixed Berry Crumble (Gluten Free)

Mixed Berry Crumble (Gluten Free)

This mixed berry crumble was the first time I ever ate hot fruit and actually enjoyed it. That said, I still prefer this dish cold! I like to bake the crumble and let it cool completely, then put it in the fridge. Eating it straight 

Gluten Free Banana Bread

Gluten Free Banana Bread

This gluten free banana bread recipe is flavorful and dense. It’s not dry at all! It could be considered “healthy-ish” because it calls for unrefined sugar, but cane sugar works just as well here.

The chocolate ganache on top of this banana bread is optional but divine.

Servings: 1 loaf of bread

Ingredients:

-1/2 cup coconut sugar (or sub regular sugar)
-1 stick of unsalted butter, softened
-2 eggs
-1 tsp vanilla extract
-2 medium to large overripe bananas, mashed with a fork
-2 tbsp milk of choice (I use almond)
-1 cup GF all purpose flour
-1 cup oat flour*
-1 tsp baking soda
-1 tsp baking powder
-Pinch of cinnamon
-Pinch of nutmeg
-Pinch of salt
-Optional: 1/4 cup dark chocolate chunks
-Optional: 1/4 cup walnuts, chopped

Ganache Ingredients (optional):
-6 oz dark chocolate
-1/2 cup full fat coconut milk

*I make my own oat flour by pulsing 1 cup rolled oats in a blender. You may sub 2 cups oat flour or 2 cups GF flour (or normal flour, if not sensitive), but consistency will be a little different

Instructions:
1. Preheat oven to 350 degrees F.
2. Beat the butter and sugar together in either a standing mixer with the paddle attachment or a handheld mixer on medium speed, or by hand with a whisk and a lot of elbow grease. Beat until light and fluffy.
3. Add the eggs in one at a time and beat until fully incorporated.
4. Reduce speed to low and add in bananas, vanilla, and milk.
5. Mix all dry ingredients together in a separate bowl.
6. Add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
7. Pour batter into a parchment lined and lightly greased loaf pan. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
8. While bread is baking, add the chocolate to a glass bowl. Heat the coconut milk on the stove top and pour over chocolate. Stir well until chocolate is melted and a thick consistency has formed. Drizzle over the bread once it has cooled!

Gluten Free Banana Bread

Course: Dessert
Servings: 1 loaf

Ingredients

  • 1/2 cup coconut or cane sugar
  • 1/2 cup butter, softened 1 stick
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 medium overripe bananas mashed
  • 2 tbsp milk of choice
  • 1 cup gluten free 1:1 flour
  • 1 cup oat flour see note
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch cinnamon
  • pinch nutmeg
  • pinch kosher or sea salt
  • 1/4 cup chocolate chips optional
  • 1/4 cup walnuts optional

Ganache Ingredients

  • 6 oz dark chocolate
  • 1/2 cup full fat coconut milk

Instructions

  • Preheat oven to 350 degrees F.
  • Beat the butter and sugar together in either a standing mixer with the paddle attachment or a handheld mixer on medium speed, or by hand with a whisk and a lot of elbow grease. Beat until light and fluffy.
  • Add the eggs in one at a time and beat until fully incorporated.
  • Reduce speed to low and add in bananas, vanilla, and milk.
  • Mix all dry ingredients together in a separate bowl.
  • Add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
  • Pour batter into a parchment lined and lightly greased loaf pan. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
  • While bread is baking, add the chocolate to a glass bowl. Heat the coconut milk on the stove top and pour over chocolate. Stir well until chocolate is melted and a thick consistency has formed. Drizzle over the bread once it has cooled!

Notes

*I make my own oat flour by pulsing 1 cup rolled oats in a blender. You may sub 2 cups oat flour or 2 cups GF flour (or normal flour, if not sensitive), but consistency will be a little different
Gingersnap Peppermint Chocolate Tart (Gluten Free)

Gingersnap Peppermint Chocolate Tart (Gluten Free)

An all time favorite Christmas time treat, always requested by the gluten free family members and even the non-gluten free. This gingersnap peppermint chocolate tart is gluten free but you’d never even know it! Ingredients:-6 oz bag of gluten free ginger snaps-6 tbsp butter (or