Gluten-Free Banana Nutella Ebelskivers

Gluten-Free Banana Nutella Ebelskivers

Well, it looks like I’ve been a while since I posted, so I figure it’s about time to dig into the backlog of recipes that we developed and photographed *prior to moving home to Canada*.

Yes, we actually worked ahead, came up with a big folder of recipes to post while in the process of moving into our RV, traveling from MN to Canada, living in that RV while we found a house, etc. We planned ahead, so I’d have content to post even when our kitchen and photography set ups weren’t really appropriate.

… Then, everything got away from me, and I didn’t post any of it. Whoops!

Anyway, prior to moving, we’d been on a big Ebelskiver kick. I can’t remember what prompted me to want an Ebelskiver pan in the first place, but we went a few months with having them every weekend – expect some more recipes from that time, in the near-ish future!

These were a runaway favourite, obviously. Banana and Nutella is a wonderful combination, and both work really well in this format. The pancake batter creates a soft, fluffy casing for the molten Nutella, and the combination is highly addictive.

As with many of my other gluten-free recipes, this is another case where the gluten-free recipe tastes better than an all-purpose flour recipe would. I just find that the flavours of the chosen flours really brings a lot to the pancake, and the texture is great, too!

Serve these Gluten-Free Banana Nutella Ebelskivers as-is, or sift some icing sugar over them immediately before serving.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Crab Cakes and Horseradish Sauce

Gluten Free Crab Cakes with Horseradish Sauce

I’ve been so busy with costuming stuff, it’s been a while since I posted a recipe… and even longer since I’ve posted something gluten-free. Well, let’s fix that 🙂

These Gluten Free Crab Cakes are everything you could want in a crab cake – flavourful, colourful, very quick and easy to make. The ingredients come together quickly, and cooking takes no time. The result is a meal that is suitable as a quick and relatively healthy weeknight meal… but also elegant and impressive for entertaining. With Valentine’s Day coming up, this is a great recipe to have in your arsenal, for your gluten-free sweetie!

This is one of the recipes from my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking! You can buy it right from this site, or head over to Amazon.. where you can see some of the lovely things that have been said about the book so far!


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Savory Marbled Basil Cheesecake

Gluten Free Savory Marbled Basil Cheesecake

Who says cheesecake is only for dessert? This savory version is best served at least slightly warm… I like it best chilled first, and reheated to HOT in the microwave. Yum!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Savory Marbled Basil Cheesecake

Savory Marbled Basil Cheesecake

Savory Marbled Basil Cheesecake

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Beet and Goat Cheese Ravioli

Beet and Goat Cheese Ravioli… with Basil Cream Sauce!

One of our favorite salads involves picked beets, goat cheese, and walnuts with a basil cream dressing.

When we recently purchased a pasta machine, one of the very first recipes we created for it was based around that salad – a beet pasta dough, filled with a goat cheese mixture, and topped with a basil cream sauce and walnuts. Perfect!

Hope you enjoy this Beet and Goat Cheese Ravioli as much as Porter did 🙂

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Beet and Goat Cheese Ravioli

Beet and Goat Cheese Ravioli

Beer Pretzels & Jalapeno Jack Dip

Beer Pretzels & Jalapeno Jack Dip

In this household, nothing says “love” like soft, chewy bread products!

So, for this Valentine’s Day, I give you my beer pretzels recipe. While this recipe can definitely be used to form more traditional pretzel shapes as well – of course! – I find it to be a lot of fun to get a bit seasonal with it.

What better to go with beer pretzels, than jalapeno jack melty cheese dip? This accompanying recipe works up quickly and easily, and really satisfies. Comfort food at its finest, when paired with a fresh from the oven pretzel!

Traditional Raspberry Mousse

Traditional Raspberry Mousse

The holiday season may be over, but some of us aren’t ready to forfeit our sweet tooth to the new years resolutions just yet!

This mousse is light, airy, fruity… and feels a little celebratory. Great for entertaining, special occasions (Valentine’s Day!)… or any day, really.

Also, this recipe isn’t horrible as far as desserts go. It’s not a TON of sugar, it’s gluten free… it has fruit, dairy, and hey, the eggs count as protein, right?

Good enough!

This recipe is for a traditional mousse, which utilizes fresh, raw egg whites. While this is perfectly safe for the vast majority of the population, pregnant women, the elderly, and immune compromised individuals may want to opt out of this recipe

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Traditional Raspberry Mousse

Traditional Raspberry Mousse

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Valentine “Heart Beet” Eggs.

Lately, I’ve been seeing a lot of photos of Chinese Tea Eggs on Pinterest. They’re really pretty! Basically, you hard boil some eggs, crack the shells, then steep them in a tea and soy sauce mixture, producing gorgeous designs all over the peeled egg.

Partly because I can never seem to NOT screw with an idea, and partly because of the copious amounts of pickled beet brine that a recent beet/goat cheese salad obsession has left us with, I decided to bastardize the idea a bit. It turned out great – brightly “tie dyed” pink eggs, subtly flavored with beet brine.

… and then I bastardized my own idea! Check it out…

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Heart Beet Eggs

Heart Beet Eggs

Chocolate Dessert Ravioli

Within the next two weeks, I should have a skeleton of a kitchen – cabinets and counters, but no cabinet faces, doors, or trim. So excited!

In the meantime, however, I’m forced to dig through my archives – across several computers – for older photos and recipes that I have not yet posted. In today’s case, this recipe was featured in my first cook book, The Spirited Baker. The photos were taken prior to publication, with the aim of being the divider page for the “Fancy” chapter.

Well, I had a change of heart, went with that gorgeous photo of the truffles instead, and have been sitting on these photos ever since. Time to share!

Dessert Ravioli

There are so many different ways to make a traditional dinner favorite – ravioli – into a new dessert favorite. Dough and filling types can be mixed and matched, cooking method can vary – baked, boiled, deep fried – and various different sauces can be used.

Dessert ravioli can be a little more labor intensive than some other recipes, but the effort is worth it! Dessert ravioli is something unique and unexpected. With a little creativity in presentation, it can really be a showstopper for your guests! Try serving it in martini glasses, with a light drizzling of sauce.

The Spirited Baker

Enjoy this recipe? Be sure to check out The Spirited Baker for more types of dessert ravioli, fillings, sauces… as well as many other tasty desserts!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Chocolate Dessert Ravioli

Ricotta Cheese Filling

1 1/2 cups Ricotta cheese, well drained
1/4 cup Sugar
1 Large Egg
1 Tbsp Liqueur of choice (I like Amaretto for this!)

Combine ingredients, stirring till well incorporated. Chill until use.

Cream Liqueur Sauce

We made this with Kahlua, you can use almost any liqueur you like.

1 Tbsp Cornstarch
1/4 cup Granulated sugar
2/3 cup Heavy whipping cream
1/3 cup Liqueur of choice
In a small saucepan, whisk together corn starch and sugar until well combined. Add heavy whipping cream and continue whisking until well combined and smooth.

Bring to a simmer over medium heat, stirring frequently until mixture thickens. Remove from heat, whisk in liqueur. Use warm or cold.

Dessert Ravioli

Boozy Berry Sauce

1/2 cup Liqueur of choice*
1/2 cup Water
3 cups Berries*
1-2 Tbsp Cornstarch
1 Tbsp Water

Combine water, sugar, and berries together in a medium saucepan. Bring just to a boil, reduce heat and simmer for 7 minutes.

In a small bowl, stir cornstarch and water together to form a smooth, thick paste. 1 Tbsp will yield a runnier sauce, while 2 Tbsp will create a thicker sauce – go with whichever you prefer! Carefully pour this paste into the berry mixture, stir to incorporate fully. Bring fruit mixture back up to a simmer, allow to cook for another 2-3 minutes, or until desired consistency.

* For this photo shoot, I had used Chambord liqueur and fresh raspberries. Almost any fruity liqueur would work; this sauce is especially good with Grand Marnier, Chambord, or Limoncello. As for berries, use any you’d like – solo or in combination with other berries.

For EXTRA special presentation, whip up some fresh whipped cream. I’ll use about 1 cup of heavy cream and 2 Tbsp sugar. Once it reaches the desired consistency, add in a couple Tbsp of your favorite liqueur – for this shoot, we used Amaretto, to mirror the filling flavor.

Garnish with fresh berries and mint leaves, for a little pop of color.

Chocolate Dessert Ravioli

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Dark Chocolate Coffee Truffles!

Happy “National Coffee Day” – let’s make some Dark Chocolate Coffee Truffles!

We’re pretty big on caffeine in this house. While I prefer mine to come as energy drinks or shots, I am keenly aware of my husband’s coffee addiction. (Read: He’s a miserable bastard before his morning coffee!)

A few years ago, I created these truffles for my husband – kind of like an inside-out version of a chocolate covered espresso bean. They’re super easy – and cheap! – to make, and are a perfect gift for your favorite coffee junkie.

I’ll warn you – rolled in straight-up ground coffee, they’re pretty hardcore. For a more delicate caffeine kick, be sure to cut the coffee with chocolate or powdered sugar, as described in the notes below!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Homemade Coffee Truffles

Homemade Coffee Truffles

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Tropical White Chocolate Truffles Recipe

I know that the idea of making “fancy” desserts – like truffles – can seem intimidating to some. Many foo-foo desserts don’t seem to come across as something that can be made at home, or at least definitely not by a beginner.

I swear that’s not true of this recipe – or any of the other ones in my cookbooks, The Spirited Baker and Evil Cake Overlord! Truffles, cream puffs, baklava… all deceptively easy to make. Go ahead, try some!

Chocolate chips may be a highly unusual medium for truffle making, but they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $4.00/30 truffles.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Tropical White Chocolate Truffles

Tropical White Chocolate Truffles

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your copy here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.