Tag: dessert recipes

One of my dear friends is allergic to life. Not really, but he has celiac disease and a long list of allergies that can quite literally kill him.

For those who don’t know celiac disease, it’s a disease that the immune system will attack against its own body’s tissue-it’s triggered mainly by gluten. I’m not a doctor, and I may be wrong, but that’s always been my general understanding of the disease.

Side note, but If you go to Disney and have any allergies, Hungry Bear Restaurant is the place to go. The Hungry Bear Restaurant offered Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, and Soy Allergy-Friendly and Plant-Based options.

The last few years, it’s been trial and error trying to find food that tastes good and won’t hurt him. So today, we tried to make a few different recipes, and we had significant success!

We were craving desserts. When it comes to baking, we either use Bob’s red mill 1 to 1 gluten-free baking flour or Bob’s red mill gluten-free coconut flour.

I COCONUT BELIEVE HOW GOOD THESE ARE! Coconut dessert bites.

Ingredients

• ½ cup coconut flour
• ¼ cup sugar
• ¼ teaspoon salt
• ¼ cup of coconut milk
• ½ cup coconut oil
• One tablespoon vanilla extract
• Six eggs

Directions

1. Preheat oven to 350F
2. Mix flour, sugar, and salt
3. Whisk in coconut milk, oil, eggs, and vanilla extract
4. Add dough to a baking pan. (I used one madeleine baking pan and a mini cupcake pan)
5. Bake for 15- 20 minutes

I made two batches. The first used a mini cupcake pan, and I rolled them in powdered sugar-which was terrific. The second I left plain and made a chocolate dipping sauce for them.

The chocolate dipping sauce is dairy-free and straightforward.

Four Ingredient chocolate sauce

• One teaspoon vanilla extract
• Six tbsp cocoa powder
• One cup water
• One cup sugar

1. Add sugar, water, and cocoa powder to a saucepan. Whisk continuously until syrup reaches a boil.
2. Remove from heat and stir in vanilla
3. Cool to room temperature

The syrup will last for up to three weeks

When you think of fall you think of pumpkins, apples, persimmons and squash.

Pears are the ultimate fall fruit.

That’s right more pear recipes until people start to acknowledge the fruit as a fall fruit Like how Christmas is more than peppermint.

I don’t think this recipe has a real name. My mom always called it little pear pies.

Ingredients

• 4 small pears
• 1 sheet of ready made puff pastry dough, thawed
• 4 cups water
• 2 cups sugar
• 1 cup honey
• 1/2 lemon
• 1 vanilla bean, seeded with hull reserved
• 3 sticks of cinnamon
• 6-8 whole cloves

Instructions

1) Peel pears and core from the bottom. Cut the bottom of the pears strait across, so they will stand upright. Set aside. 

2) In a medium saucepan, combine the 4 cups water, 2 cups sugar and 1 cup honey. Bring to a simmer over medium-high heat. When the sugar has melted, add the pears, vanilla seeds and hull, 1/2 lemon, cinnamon and cloves. Simmer until the pears are fork tender. This can take 20-40 minutes, depending on the ripeness of your pears. 

3) Preheat oven to 400 degrees.

4) When the pears are soft, remove them from the pot and allow them to cool slightly. Discard solid pieces from saucepan and reserve 1 1/2 cups of the poaching liquid. While pears are cooling, cut the puff pastry into 1/2″ strips. One sheet of puff pastry will cover 4 small pears. Large pears will need a second sheet of puff pastry to compensate.

5) Wrap cooled pears with puff pastry starting at the bottom and working upwards. When you come to the end of a pastry strip, brush it lightly with water and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. Tuck the end of the last pastry piece behind the previous dough spiral. Place wrapped pears on a parchment lined jelly roll pan and bake for 15-20 minutes, or until puff pastry is golden brown. 

6) Simmer the reserved poaching liquid over medium heat until thick and syrupy. Plate pears and top with syrup.

I also found a similar recipe to this a few months back. And I tried it for the first time today. And it was amazing.

It’s been so cold and foggy here, and all I want to do is bake.

California doesn’t always get cozy weather. I want to take advantage of the weather while I can. I would have loved to stay home and cuddle and drink tea or warm apple cider or even a pumpkin spice latte but it’s peppermint time. I can’t help but really hate peppermint. It’s different when it’s December and I have my one peppermint hot chocolate when looking at Christmas lights. But it’s November I want to experience fall and fall flavors not winter.

And before you ask yes there’s a difference.

Am I still upset that pears aren’t recognized more as a fall fruit?

Yes! But that is neither here, nor pear.

So I’ll be making my fall recipes until Thanksgiving’s Day.

Baked pears were a fall favorite in my house.

INGREDIENTS

• 2 pears, halved and cored
• 4 tbsp chopped walnuts
• 2 tsp honey
• 1/4 tsp ground cinnamon

PREPARATION

Preheat the oven to 375°F.
Arrange the pear halves in a baking dish. Fill the core with the chopped walnuts. Drizzle with the honey and sprinkle with the cinnamon.
Bake for 30 minutes or until pears are tender.

With 8 days until it’s Valentine’s Day I need to find the perfect recipe. I decided today I’d make cream puffs for the first time.

My boyfriend loves peanut butter jelly sandwiches and this was my fancy version of them.

CREAM PUFF PASTRY:

Ingredients

* 1 Cup water

* 8 Tbsps unsalted butter

* 1/4 Tsp salt

* 1 1/4 Cups all-purpose flour

* 4 eggs

Directions 

1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper or baking mats.

2. Combine water, butter, and salt in a medium saucepan. Heat until the butter has melted and then bring it to a rolling boil. Add the flour all at once, stirring vigorously.

3.  Lower to medium heat, continuing to stir until the mixture is smooth. You should be able to form a ball of dough.

4. Remove the pan from the heat and let the mixture cool for about 10 minutes.

5. Transfer the mixture to a stand mixer and beat in the eggs, 1 at a time. (The mixture will look curdled at first, but once you add all the eggs in and continue mixing it, it will smooth out.)

6. Add batter to a piping bag. Pipe 2” circles onto the prepared baking sheets. Space them about 3-4” apart so they have room to expand.

7. Bake the pastries for 20-25 minutes or until they’re a medium golden brown. (Remember not to open the oven door while they’re baking or they may deflate!)

8. Remove the puffs from the oven

9. Let cool for about 30mins to an 1hrs

10. Once cooled sliced them in half and fill with favorite filling

For the filling I cheated and used frozen ready to whip frosting I found in smart and final for $6 in the frozen dessert section. These are great but you have to let them sit overnight in the fridge so plan ahead for that.

For this particular recipe I used the vanilla. Let me tell you I thought it was gonna be easy peasy. It was not. These take a while to mix and without a stand mixer these things are a nightmare to whisk. Great arm workout tho.

When it reached hard peaks I added 2 cup of creamy peanut butter and folded it in with a spatula before adding to a pipping bag and frosted the bottoms half’s of my cream puffs.

I added fresh raspberries and melted chocolate and powdered sugar to add some pizzazz.

My favorite part of making this recipe is knowing you can literally fill cream puffs with anything.

If you make this recipe, please let me know! Leave a comment, take a photo, and tag me on Instagram with #recipeswithbunny.