Apricot Upside Down Cake... ! Healthy Decadence!

These apricots just JUMPED out at my daughter, and then me, at Trader Joe's! Gorgeous, from Red Jacket Farms, I thought at first that Red Jacket was the type of apricot, so vibrant were their velvet coats!

Darling teen cannot have most fruits uncooked, so these ripened.... and ripened, as I got my act together to bake a treat in their (his and the apricots!) honor. (And darling tween and I made sure to keep running tabs on their deliciousness by sampling one every few days!)

I found a recipe for upside down cake using fresh apricots, and decided to make it, subbing out (most of) the ingredients for those I chose and needed to.

Almond Meal (whole "grain") makes up the bulk of the flour in this cake batter. Mostly because I am out of Almond Flour. Grinding my own for a previous recipe (Vegan Cherry "Clafouti", pictures coming soon!) yielded a delicious, yet almost sandy crunchy texture that I didn't feel like I wanted in my cake. And this version will make us FEEL like we are doing our bounden duty towards health! While reveling in summers glorious bounty.




The recipe came from Gourmet (now through Epicurious). I took the advice of the reviewers to use MUCH less butter. I did not want to cook mine in a skillet, however, and trying to "wing it" this time left me with a bunch of "butter" melted and surrounding what looks and tastes like reduced sugar dark caramel! Learn from every mistake, I say. But then it was time for dinner prep and the premeasured dry ingredients needed to wait until I could re-do the butter/topping portion of the recipe the next day (today). Would the apricots hold up? They ARE DELICIOUS today! (or so my tastebuds and sweet little taste tester tween helper will attest.) But will they hold up to baking? We shall see, oh we can't WAIT to see!





Well... ? What do you think?

(If you enjoy the aromatic thrall of choice apricot preserves over melting butter, and the flavor of delectible almond biscotti only in the form of delicate, moist, PERFECT cake, YOU WILL LOVE THIS! We did!) ; D

Millionaire Shortbread Custard Tartlettes... Inspired by the Royal Wedding! But made for my One in a Million Honor Roll Student.

These mini tarts were inspired by a trip to Food52.com last night... while perusing the (very tempting) link to 18 recipes for toasting the very shortly upcoming ROYAL WEDDING...

I used my version of coconut flour shortbread for the crusts/shells. I hadn't made it since November, so I'd forgotten how skimpy the amount was (I'd taken to doubling it, apparently!) But lucky me, it JUST made four shells! Perfect.

Chocolate custard pudding with a few bump ups, like vanilla... vanilla rice milk powder... a few scant Colombian coffee granules...

And my first, well, first SOMEWHAT SUCCESSFUL, caramel sauce. And (mostly) sugar free to boot! I used coconut milk, palm shortening, a mixture of half Splenda and erythritol, with just 1/4 tsp each maple flavored agave and molasses.

After my efforts toward sugarless peeps last weekend, I suspect the erythritol may have actually been able to caramelize a bit on its own, (? ) without darker sweet stuffs helping it along, but I was in a big rush with no time to risk it! It looked FAB, and was cooling nicely, but as I mentioned I was in a BIG rush-- Which turned into mild panic; apparently in my attempt to cool it too quickly, I shocked the mixture, which caused the oil to separate. THANK GOOGLE for this site http://candy.about.com/od/carameltoffee/f/separate_faq.htm which, while it did not reassure me in specific, gave me hope. I added a splash of water, put it back on the heat on HIGH, added 2 tablespoons more Splenda, stirring vigorously, WILLING it to come back together. I'm happy to say, my efforts were rewarded!

As it turned out, at first blush, the result was darker than I'd like. And I even forgot to add the vanilla!

After pouring onto the chocolate custard, and allowing it to further cool and set, it looks a little paler, happily. :D

And my darling son, did he feel duly honored for his scholastic efforts and achievements? Well, I hope so. I know he loved the tarts, anyway!

Gluten Free, Carb Conscious, Dairy Free, Egg Free, Soy Free, Corn Free, Vegan.

But Fully Delectible!

Cheerio & Good Show!

(Mmmmm....)

Congratulations to the Adorable Royal Couple!

Huzzah!

Happy Easter & Happy Kitchen!

Happy Easter, Happy Spring, Happy Kitchen!














Toasted Coconut Chocolate Orange Nests. Gluten free, Dairy Free, Soy Free. NOT Sugar Free ! ;)

Homemade Chocolate Bunnies & Eggs, Gluten Free, Soy Free, Dairy Free, Corn Free. Also, not sugar free.

I will be attempting Sugar Free Chocolate, and Sugar Free Peeps later today... Wish me luck!

I hope everyone's culinary delights, whether homemade or happened upon, give sweet pause to this lovely gentlest of seasons...

:D

A Cuppa to share with all of you... & Happy Birthday to Cezanne

A pot of Red Rose, and Constant Comment... just what the doctor ordered on this, the day after an ice storm. A warm setting of jumbled parentage, out of season fruit and flower set in linen and perennial porcelain and its cousins, to bring life and color to aptly celebrate Cezanne's birthday. (although, I snapped this before I knew!) A different cup for each; take your pick. Reproduction transferware Blue Calico, Noritake Selika Japanese Porcelain dating before WWII, or Fiesta Harlequin Riviera in my FAVORITE yellow of all time. My Hall's Superior French Flower teapot can handle it all!

Wishing all a warm and wonderful week...

On the Fourth Day of Christmas...

Merry Christmas, one and all!

It's still Christmas, after all! I always count on the fact that there ARE Twelve Days of Christmas... After all the work, planning, preparation, I'm for one thing NEVER ready completely, nor secondly, ready for it to be over so quickly!


These are some wonderful Gingerbread cookies I made, using Buckwheat, Almond Meal & Tapioca flours... For Sweetening, I used Splenda mixed with one Tablespoon Molasses per cup, and Truvia. They are frosted using traditional powdered sugar glaze-- such a teensy bit, why not? They are wonderful in and of themselves, whether lower carb or not! They are also wonderful compared to my first attempt.

In my relatively new quest for lower carb, significantly reduced sugar, baking, which BEGINS by first and foremost being Gluten Free, Dairy Free, Soy Free, Egg Free, Oat Free, Garbanzo Free and more, I have been wishing to try some new flours. Quinoa, I thought. Hmm. I like the whole grain itself. So many love it. Highly nutritious. I MUST try it!

I did. Well, I can without reservation say to you: don't. I have 2 very accommodating children. Who will try ANYTHING I bake. Will strive to make it work if at all possible. I'm not dissing Quinoa. But this just DID NOT work. AT ALL. . . "hMMM....!!! Ugh!" "Uh, sort of can taste the ginger-- but it tastes like asparagus." "Well, after baking them longer/darker they sort of taste more like green beans, instead of just asparagus." "They're good..... oh-uh-- huhgggg-ghhhhh!?? What IS that?" Were some of the comments. And I only used 20%. So a "no go". To say the least.

Below, is a picture of another success: Some almond meal based cookies whose dough was versatile enough that I planned to make several types of Christmas cookies with it! Sadly, we lost our beloved bag of dough.... When I inadvertently threw it out in a huff, thinking it was the DESPISED Quinoa aberration. (Shoulda used my big Fat Sharpie on the Bags!)

That's ok; we can remake it. We can make it better than it was.... (insert 6 Million Dollar Man theme music here.)

These recipes aren't really tested, but I wanted to share with you. Our Joys & Successes. As well as our Cautionary Tales.

I really hope you ALL have a blessed, cozy, festive & JOYOUS holiday season!

xo

HAPPY THANKSGIVING... (& for me, HURRY UP FOR ROUND TWO!) oh and HAPPY BLACK FRIDAY.

HAPPY THANKSGIVING WISHES TO ALL !

A most wonderful thanksgiving was hosted by my sister, who with her family, IS NOW GLUTEN FREE!

So the rolls and desserts I brought-- had the potential to be appreciated ALL THE MORE BY more of our family than before...

Gluten Free, Vegan, Low Carb dinner rolls, with Almond & Amaranth.


And so wonderfully, so many MANY wonderful things were available for us to eat! That I didn't need to make myself! It was almost like the old days, when, even though my kids had food allergies, my sister and I could both each eat anything we wanted-- we could share that adventuresome FOODIE SPIRIT. Without reservation.

Pear & Plum Tart with Almond Cream (Adapted from John's Pear & Almond Cream Tart/Martha Stewart Recipes.)

Roasted Brussels Sprouts w/Applewood Smoked Bacon, Cranberries & Pecans.With Cider Vinegar & Pomegranate Molasses.

(Inspired by several recipes, especially: Kentucky Living ... )

And my beautiful, gracious, loving giving sister IS A CLASSICALLY TRAINED CHEF. Need I say more? The Turkey was SUCULENT, the potatoes both round in flavor and light as air. The GF Cornbread stuffing-aromatic. MMMMMMMMmmmm!

It's a testament to a good time for me that I for the most part forget to take pictures. And such was the case here. The people who joined our family were such easy and enjoyable company, they feel like family now. We feel truly blessed to have shared the time with them. And the ones who couldn't be with us this year were a poignant pang in our hearts, which in reminding us just how much we love and appreciate them, were still an addition and clarification to our silent thanks.

Posted are some pictures of the the things I brought as our contribution to the meal. Oddly, I'm not stuffed, but hungrier than usual today!

Rustic Apple Tart

Both tarts were made using the same Coconut Shortbread recipe which I use as a Pate Brisee... one which I've been meaning to post about. Mmmmm.

Whipped Cauliflower, poached in Chicken Stock, Whole Garlic, & Celery Root

I was awake past 3am... after cleaning up our kitchen in preparation for today, where we will join my husband's side of the family for a second Thanksgiving Celebration. So, of course, I didn't hear my alarm. And overslept. And they stuff their turkey the traditional (gluten stuffing) way. So when I realized I had slept 2HOURS LATER than I'd meant to, I had to HURRY HURRY HURRY, or as close to it as I could muster, to get that turkey breast which I intended to make for us (we basically bring our own meal to this Thanksgiving) into the oven so we could leave on time.

IT'S STILL IN THERE! I started it at 500 on convection for 40 minutes, adding root veggies & celery as they were ready (Celery, Celery Root, Turnip, Rutabaga, Golden Beet, Butternut Squash & Yellow Onion. This makes a demi-gloss-like reduction which is HEAVEN...) I've since tented it and turned it down to 400. Hope it's ready in time!

I hope everyone had a safe and happy holiday, and that today, if you celebrate THIS day, all your shopping wishes come true! ;)

Back in... the Kitchen...Again...!

(to the tune of Gene Autry... Back in the Saddle Again.)

Back in... the Kitchen... Again...

Back in the saddle baby! ;)

I have hopes for some new flours I have on order....

I am making progress towards my goal of a great tasting, well risen, low carb, GF, Vegan, Soy free loaf...

Had great success in making- LOW CARB CRACKERS...

Had my gorgeous children make me a TRULY DELECTABLE -LOW CARB CHOCOLATE BIRTHDAY PIE!

SO not so dire, these days. My next new goal; homemade marshmallows. (Halloween's Coming! I need treats for these awesome kids!) I'll be using gelatin, so, not vegan, with Splenda (the easiest to work with), but if that works out well, may dabble in agar agar, Xylitol, Erythritol...



Gidday-yup!