I am not a gluten-free baker. Then what the heck am I doing posting this gluten-free recipe, right? The answer is quite simple actually, this a decadent, rich and elegant dessert that happens to also be gluten-free. I am often asked about making gluten free cakes, cookies, etc., and my response is that while I don’t recreate bakes that traditionally have gluten, what I do love to do is create recipes for bakes that naturally do not contain gluten, like this luscious chocolate cake, French macarons, caramels, pate de fruits, etc. Fair warning, this is a dense and rich dessert that’s perfect for sharing. So bake it with love and send out the evites!
I love summer, and The Peach Truck epitomizes the reason why: lovely, sweet, juicy, delectable, seasonal, fresh picked summer fruit. I picked up some Georgia peachy goodness at the incomparable Barista Parlor, deliciously alluring in its own right with its swoon worthy coffee and divine delectables. Oh my goodness, how I do love my Nashville.
Very few scents evoke such vivid memories that instantly transport you to where you long to be. From the first hint of toasted coconut wafting through the air and I am on the beach…lungs devouring the salty air and the water slowly inching closer to feet that find a bit of solace buried into the cool, gleaming, glittery sand. Today finds my heart on a Florida beach and my hands baking a bit of summer, this perfectly bright and seasonally summer Mango Key Lime Pie with a Speculoos Coconut Cookie Crust.
Anyone who bakes biscuits has an idea of what makes theirs the best. Some swear by shortening, others insist on butter and the purist will accept nothing less than lard. I, on the other hand, think that the most beautiful biscuit is made with cream.
Yes, my friends. I know I will probably be run out of Nashville for suggesting such heresy, but I assure you, this biscuit will be the best you’ve ever made. And if you’ve never made a biscuit? Perfect! There is nothing more simple than this recipe. No sifting. No kneading. No cutting in of the fat. No rolling. No biscuit cutters. Nothing but 1 bowl and 2 ingredients. Just bring the dough together and fold it a couple of times. Cut into squares and you’re done! That’s it. It’s that simple.
The heat. The humidity. The frizzy hair. The kids exclaiming boredom the first week of summer. There are many reason not to love summer, but oh……there are so many reason to simply adore it! Top on that list is seasonal, fresh, ripe, luscious fruits and the many perfectly lovely ways to enjoy them. You want to honor the beauty of all that makes your bounty beautiful and that means fresh is best. This salad takes that wisdom and turns up the volume with organic local honey and fresh chocolate mint from our herb garden.
Chocolate ganache is a magical ingredient that is absolutely transformative and a culinary weapon that you can yield to create a number of luscious chocolate indulgences. However, the singular determinate of how delectable this two ingredient goodness turns out is the quality of the chocolate you use. There is nothing finer in all the South than the chocolate artisanally produced and freshly stone ground at the incomparable Olive & Sinclair Chocolate Co., and that is what I’m using for this recipe.
If there is any goodness, kindness, love, sacrifice and service in me, it comes from my mother. I stand in awe of all that she is and everything she has done to give me a better life at the expense of hers. She is my first and most influential culinary mentor and I look forward to sharing her story through the bakes I have learned at her side, from my first childhood memories to today. This is one of the first things I remember her baking, a rich, buttery, moist and comforting pound cake. It’s neither glamorous nor flashy, but it’s delectable old fashion charm will never go out of style. Every baker should have a perfect pound cake recipe in their arsenal and I hope this one becomes yours.
It’s my fault. I realize this. My family is used to, and have come to expect an elaborate dessert for weekend dinners. This is a ritual that brings me immeasurable joy. Doing something I love for people I adore. However, this weekend, I greeted the Saturday thoroughly exhausted from a seemingly endless work week and a looming To Do list thats appears to grow exponentially. Needless to say, I would not have the luxury of an idle baking day today, nor time for a leisurely trip to the market. Needing a showstopper dessert, with ingredients that I had on hand and requiring little time, I immediately thought of a classic dessert that elicits a chorus of oooohs and aaaaaahs, the Molten Lava Cake, with a peanut butter twist and sour cherry reduction!
Lemon. Ice Cream. Whipped Cream. Cookie crumbs. Pie. I don’t believe I need to say more. This recipe was born of a mission to create a backyard dessert to celebrate the beginning of spring. It needed to be fun, delicious, effortless, nostalgic and appeal to the entire family, from grandma to the finicky little ones. Ideally it would taste like pie. A really delicious and sunny lemon meringue pie.