I found this recipe on Pinterest and just had to try it. Who doesn’t like s’mores and any chance to use my kitchen blow torch is always welcome. Of course, you’ll have to find some gluten-free graham crackers or make your own to make this dish completely gluten free.
CHOCOLATE CRÈME BRÛLÉE
- 2 cups heavy cream
- 4 tablespoons sugar
- 5 large egg yolks
- 4 oz semisweet or bittersweet chocolate , finely chopped (I used good quality semi sweet mini chips)
- 4 large egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
- extra sugar for bruleeing
- gluten free graham crackers if you can find them (or a similiar flavor gluten free cookie)
FOR THE CRÈME BRÛLÉE:
- Preheat oven to 300 degrees F. Set out six ramekins and a roasting pan that will fit all the ramekins comfortably.
- Combine cream and 3 tablespoons of the sugar in a medium saucepan. Bring to a boil on the stove.
- Meanwhile, whisk egg yolks and remaining tablespoon of sugar together in a medium bowl.
- When the cream has just come to a boil, add chocolate to the saucepan and stir until chocolate is fully melted and combined with the cream.
- Slowly pour the hot chocolate mixture into the egg yolks, whisking constantly to prevent eggs from cooking. Strain mixture into a bowl or measuring cup.
- Divide custard mixture evenly among prepared ramekins. The mixture should come up just a little shy of the rim of the ramekins. Tap the ramekins lightly on the counter to get rid of any air bubbles.
- Place ramekins in roasting pan so they are not touching the sides. Fill the pan with hot water about halfway up the height of the ramekins.
- Carefully place roasting pan in oven and bake for about 25-30 minutes, until the custard appears set but still jiggly. If you are using wide, shallow ramekins (like the ones in my photos), it will take closer to 25 minutes. If you are using smaller, deeper ramekins, it may take a little longer to set.
- Remove from oven and carefully take out ramekins from roasting pan. Let cool until you can touch the ramekins, then cover and chill for at least 2 hours.
FOR THE MERINGUE:
- Combine the sugar and egg whites in a medium metal bowl and place over a pan of simmering water.
- Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
- Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
- Beat on high speed until stiff glossy peaks form, about another 5 to 10 minutes. Add vanilla and beat to combine.
- You can now scrape the meringue into a piping bag to pipe, or if you want to keep it simple you can just dollop it on top of your dessert.
- Sprinkle top of each ramekin with about a tablespoon of sugar. Use a kitchen torch or broiler to caramelize the sugar.
- Pipe or spoon the meringue over the top of the ramekin. Use a kitchen torch or broiler to lightly toast the meringue.
- Insert a few graham cracker pieces or cookie pieces into the brûlée and serve immediately.
I made this butter slightly salty shortbread cookies over the weekend and I was really pleased with how they turned out. The key to making these cookies stay really pretty is chilling the dough before rolling it out and chilling the cookies for a few minutes before baking them in the oven. You could add finely chopped pecans, lemon zest, finely ground lavender or a host of other flavorings to this dough so be creative.
- 5 1/3 ounces (1 1/3 cups) white rice flour
- 2.5 ounces (1/2 cup) sweet rice flour
- 2 ounces (1/2 cup) cornstarch
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum (this prevents the cookies from spreading)
- 7 ounces (14 tablespoons) butter, softened
- 5 1/4 ounces (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
Preheat oven to 300°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk or log shape. Wrap dough in plastic wrap and chill for 30 minutes. Once chilled use a rolling pin to roll dough out, about 1/4-inch thick. Make sure you measure this. I though I had rolled it out to this thickness, but when comparing it to a ruler my dough was 1/8 inch thick. Cut using a cookie cutter dusted with flour and place cookies on prepared baking sheet, about two inches apart. Chill cut cookies for 5-10 minutes before baking. Bake until cookies are lightly golden brown on the edges and aromatic, about 20-25 minutes.
Georgia is known for their peaches and I love using them in desserts. When you can’t get them fresh you can always find sliced peaches in the frozen food section at your local grocery store. This gluten-free dessert was super easy and tasted really yummy. I also love any excuse I can get to use one of my favorite spices…..cardamom.
4 c sliced peaches (fresh or frozen) – if using frozen thaw them before using
1/2 c granulated sugar
2 T gluten-free all purpose flour
1 tsp ground cardamom
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 c gluten-free all purpose flour or gluten-free baking mix
1 c gluten-free quick cook oats
1/2 c brown sugar
pinch of salt
12 T chilled unsalted butter, diced
Preheat your oven to 350F. In a large bowl toss together the peach filling ingredients and mix well. Pour the peaches in a 9X13 baking dish coated with non-stick cooking spray. Using the paddle attachment on your mixer, mix the 1 c flour, oats, brown sugar and salt on low. Add the cold butter and continue mixing until it begins to look like small pieces of dough. Don’t overmix or you’ll be left with one big piece of dough. Top the peaches with the dough mixture and bake for 40 minutes until golden brown and bubbly. Let dessert cool slightly and then serve with cinnamon whipped cream or cinnamon ice cream.
Guys have never understood the yearning women have for chocolate. We don’t just crave it. There are sometimes that we MUST have chocolate. The gravitational pull that we feel to this sweet wonder cannot fully be explained, but once that craving hits we must satisfy it. Today I give you a simple brownie recipe that I tried courtesy of the Gluten Free Goddess. These brownies can be served warm if you don’t mind them gooey and falling apart or you can chill them for an hour before cutting. If the craving hits you sometimes there is no time for letting things cool down.
5 oz semi sweet chocolate chips or high quality 70% cocoa dark chocolate plus another 2 T for sprinkling on the top if desired)
1/2 c coconut oil
1 c light brown sugar (not packed)
3/4 c gluten-free flour (I used Bob’s Red Mill)
1/2 tsp fine salt
1/4 tsp baking soda
2 eggs lightly beaten
1 T vanilla
Preheat oven to 350F. Line an 8X8 baking pan with aluminum foil and spray the foil with nonstick cooking spray. Melt your chocolate and coconut oil in a saucepan over low heat stirring gently. In a separate bowl whisk brown sugar, flour, salt and baking soda. Make a well in the middle of the dry ingredients and add the beaten eggs and vanilla and melted chocolate. Beat on low-medium for two minutes. The batter should thicken and become smooth and glossy. Spread batter in pan and top with chocolate chips (pressing them in slightly). Bake for 30-35 minutes or until set. The top will crack.
These totally rock!
Today I will be going to the funeral of my old boss. It was been an emotional and busy week. I’ve been feverishly working on my writing trying to keep my mind occupied on other things so I don’t dwell on the sadness of his loss. He fought a brave two and a half year battle against pancreatic cancer and I will always remember his kindness and generosity. He was the kind of boss that made you feel like you were a part of his family so he left quite an impression on me.
After a busy night of staying up until midnight to complete my second children’s book, I was ready for a grown-up dessert. This dessert is simple and just for us adults.
3 scoops of vanilla ice cream
a handful of fresh raspberries
2-3 splashes of raspberry liqueur
canned whipped cream
Place ice cream in a dish and top with raspberries. Top with liqueur and then whipped cream. Now sit back and relax and enjoy your well deserved treat.
***My children’s book site is now up and running at 4eyesbooks so please check it out if you have kids as I could really use your feedback.***
The end of summer is fast approaching and that means the beginning of my favorite season is just around the corner. I thought I’d celebrate this summer season with an ice cream dessert that is sure to satisfy your sweet tooth. Here is my recipe for Carmelized Bananas A La Mode:
1c granulated sugar
2-3 T of heavy cream
1/2 tsp of ground cinnamon
1/4 tsp of ground cardamom
2 ripened bananas sliced
1/4 c crushed honey roasted peanuts
vanilla ice cream
Put all of the sugar in a small saucepan and heat over medium high heat. You can stir this as often as you like and it shouldn’t crystalize. Continue to stir and heat until the sugar liquifies and turns caramel brown in color. Reduce the heat to medium low and add your cream and spices. Add your sliced bananas and add them to your sauce until heated through. Pour the sauce over some scooped vanilla ice cream and garnish with the crushed honey roasted peanuts. Finish with a small sprinkling of sea salt. We enjoyed this dessert on a balmy evening on our deck and it was divine!