Snickerdoodles GF

IMG_0515A longtime family favourite for many, the simple Snickerdoodle still pleases. In this version I’ve used a cup-for-cup Gluten Free flour to accommodate the group I was baking for. The dough is slightly different from one made with wheat flour, but is absolutely acceptable. Perfect with a cup of tea on a day when summer seems to be changing to fall. Regular Wheat Flour option follows, as well as a Cappuccino version. Continue reading

Dark Chocolate Ginger Muffins (Gluten Free)

IMG_9416Going through my pantry the other day, I was looking at several bins with a half-cup of this and that. As I wrote my list for the next shopping trip, I thought about that little bit of candied ginger, and it’s neighbouring bin of dark chocolate pieces. Our mom’s favourite candy of all time was dark chocolate covered ginger. All her friends seemed to know it, and we grew up on the stuff, loving every morsel.

I finished writing the list, and got making a batch of muffins. I decided to do them Gluten Free so we could share with my celiac sister, who’s always ready to play guinea pig to my random baking wonts.   I added a bit of espresso to the batter and then mixed diced candied ginger pieces with the chocolate, to make a wonderful, very grown up muffin. Continue reading

Tiramisu

IMG_6056This is my basic Tiramisu recipe, which has morphed into many versions for different events. As long as you have the basic principle of layering different ratios of whipped cream & mascarpone (or an alternate) between moistened savoiardi (ladyfingers), it allows you to create a version appropriate to the time of year, or the event.

This is the traditional version with espresso & mascarpone, I’ve added in a bit of brandy. It needs to be made the day before the event to allow it to set, and for the savoiardi to become cake-like. Continue reading

Frozen Espresso Nougat with Pistachios & Bourbon

IMG_6179Frozen nougat is a lovely way to end a meal.  It is so light, and a half–cup serving is all that’s needed.  If the dinner has been a full one, it’s nice to serve something light and cool for dessert.  Remember that dessert is the last thing on your guests’ palates.  It needs to be memorable, in a good way!

I’ve served this many times over the years, but in a very simple version.  It was a bit of an epiphany for me to add in the espresso & bourbon, and switch the nuts to pistachio.  When I was making this batch, I was making enough for twenty.  After preparing the nuts (which I did the night before), it took me just over an hour to have all twenty covered and in the freezer, ready for a dinner in a couple of days’ time.

I served them with a tray of small mixed cookies, an easy but special finish to a great evening.  Continue reading