I love pancakes but over the last couple of years I seem to have developed a sensitivity to gluten which has made me avoid them. I have tried making them with gluten-free flour but they turned out too dense and rather cardboard like. Since I like my pancakes nice n’ fluffy, this was not an option.
Now, finally, after trying many different recipes, this one seems to tick all my boxes. The pancakes are moist and tasty and the crème fraiche mixed with whipping cream and honey is beyond yummy! Adding the blueberries is the final perfect touch but trust me, these pancakes are good all on their own.
Please see recipe here
Doesn’t this tart look yummy? I can’t wait to make it!
I have been having such problems with food lately due to my ulcer and subsequent treatment that I have been slowly keeping a list of the items that cause me the most trouble. Turns out that flour is one of them so I am attempting to go gluten free. Lucky for me there are some wonderful people in this world who create meals/deserts/snacks that are not only gluten free but vegan or vegetarian as well. One of my favorite Vegan blogs is Emily’s and it’s called This rawsome vegan life.
Emily creates mainly raw, vegan dishes and this strawberry & chocolate buttercream tart looks just amazing. I have some friends coming over next weekend and I think that I will make this for dessert so I’m going to give it a try. Please click here for recipe.
When I saw this recipe on goop I just had to give it a try. Easy to make and easy to eat, what more could you ask for!
8 oz cream cheese at room temperature *
1/2 cup of crème fraîche
1 tbsp of lemon zest, finely grated
juice of 1/2 a lemon
2 scallions, finely chopped
4 oz of smoked salmon, finely chopped
cracked black pepper
1. Using a stand mixer, a hand-held mixer, or a whisk, beat cream cheese until it is smooth and fluffy (about 2 minutes). *
2. Fold in remaining ingredients and season with cracked black pepper.
3. Garnish dip with some chopped scallions.
goop suggests serving this dip with potato chips and champagne.
*NOTE: I used Philly whipped cream cheese instead of regular cream cheese and omitted step 1.
I love cake! No, I mean I REALLY LOVE CAKE!
All kinds of cake actually but one of my favorites is tea cake. This is usually a plain cake that is heavy on the eggs, kind of like a pound cake, that goes very well with a cup of tea. Hence the name Tea Cake.
I have tried many varieties of tea cake but when I stumbled across this version from a food blog called tartineandapronstrings I couldn’t resist trying it out and I wasn’t disappointed.
Here is the recipe:
Prep time – 20 mins
Cook time – 40 mins
Total time – 1 hour
Based on a recipe from the cookbook, Miette by Meg Ray. Published in 2011 by Chronicle Books LLC, San Francisco, USA.
- 12 oz (2¾ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 large egg yolks
- 2 large whole eggs
- 8 oz (1 cup) heavy cream
- 1 teaspoon vanilla extract
- 11 oz (1½ cups) sugar
- 11 oz (1 cup + 6 tbsp) unsalted butter, at room temperature
- ¼ cup honey, warmed and diluted with 2 tablespoons water to make syrup
- powdered sugar for dusting
- Liberally butter four 5 x 3-inch or two 8 x 4-inch loaf pans and dust with flour. Tap out excess.
- Preheat oven to 350 F ( C).
- Sift together the flour, baking powder, and salt into a small bowl. In another small bowl, stir together the egg yolks, whole eggs, cream, and vanilla.
- In the bowl of a mixer fitted with the paddle attachment or with a handheld whisk, combine dry ingredients and the sugar. Mix on medium speed for 30 seconds.
- Reduce the speed to low, add the butter and half of the egg mixture, and beat until incorporated, about 2 minutes. Raise speed to medium-high and beat for 2 minutes to add air.
- Return speed to low, add the remaining egg mixture, and beat just until incorporated, 2 to 3 minutes longer.
- Divide the batter between the prepared pans and bake until the tops are golden brown and tester inserted in the center comes out clean, about 20 to 25 minutes for the small loaves and 35 to 40 minutes for the larger loaves.
- Transfer the pans to the wire racks and immediately brush or drizzle tops with honey syrup. Run an offset spatula around the edges to release the cake. Let cool in pans for another 20 minutes before inverting onto the racks.
- Serve right away or wrap the cakes tightly in plastic and store at room temperature until ready to serve. Can be refrigerated in airtight container for up to 3 days, or frozen for up to 2 months.