It’s a classic: (gluten free) pumpkin bread! And yet I’d never actually made it until a few days ago when I had the autumnal urge to grab an armful of tins of pumpkin puree at the store and start baking everything fall-ish. I’d also seen dozens of photos of luscious, spiced, perfectly soft, pumpkin-y pumpkin bread all over Instagram and just wanted to see what all the fuss was about. I’d had pumpkin bread before, but had never baked up a loaf myself and didn’t have a go-to recipe for gluten free pumpkin bread. Enter the first ground-up recipe development I’d done in years! When I first started dipping my…
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Gluten Free Maple Hazelnut and Pear Upside Down Cake
If you’re like me, you’ve got two boxes of Harry & David’s “Fancy Gift Pears” sitting on your counter and you’ve already challenged your significant other to a competition for who can eat the most pear slices in one evening and there are still SO MANY PEARS LEFT. Thank you, mom, for these amazing pears, but what do we do with them now? We need to host a pear party. Or, look up recipes for pear desserts until inspiration strikes and you’re motivated enough to get off of the couch after work and toss this incredible cake in the oven. I promise you, it’s worth the effort. The main inspiration…
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Gingerbread Swiss Roll with Spiced Buttercream
This lovely russet Swiss Roll is a continuation of our Search for Delicious this holiday season, and the desire for soft (not rock-hard) gingerbread dessert items. Instead of heading in the direction of cookie-cutter vaguely-human shapes with limbs that may be harder to break than actual bones, we did a 180 and drafted a gingerbread version of our favorite (if you can’t tell from all of the other similar posts) recipe: the Swiss Roll. If you’re new to the blog, you may want to do a bit of background research on our burgeoning obsession with this light, aesthetically-pleasing sponge cake (see the Pistachio Rose roll, or the Chocolate Coffee roll,…
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Soft Gingerbread Cake
It’s been a while since our last post, but that doesn’t mean we haven’t been baking and developing new recipes! (quite the opposite, actually). And now that we’re hurtling towards the rest of the holiday season, we figured that it was about time for something a bit more festive, leading us to Kendra’s Soft Gingerbread Cake. If you’ve ever been sadly disappointed in rock-hard gingerbread cookies or stale gingerbread people, this cake is for you. I distinctly remember making and then smashing gingerbread houses as a kid and always being massively let down by the flat slabs of “gingerbread” that I gingerly picked out of the rubble. For an easier,…
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Cranberry Apple Crisp
Crisps are those lovely fall desserts that are absolutely delicious but look less than appealing with spooned out and schlopped on a plate…so we tried our best to give this one a glamor shot and add a few accompanying goodies to make it look as appealing as it tastes. You’ll be the judge of whether or not we succeeded, but I think this one is having a pretty good hair day. It’s also amazing with a scoop of ice cream, which I know for a fact because after shooting the above and below plate of goop, I dug right in and ate the entirety of it. Two thumbs up, guys.…
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Gluten Free Pumpkin Madeleines with Pumpkin Spice Glaze
Need some fancy pants desserts to wow your out-of-town relatives tomorrow? Or just want to have a pre-Thanksgiving high tea fit for queens? We’ve got you covered with these gluten free pumpkin madeleines. And these aren’t just any gluten free pumpkin madeleines, they’ve got brown butter (a glorious ingredient I recommend putting in nearly everything), AND pumpkin spice glaze. As background for this post, I’ve actually tried making madeleines twice now with different recipes and equally disastrous outcomes. Either they were too stiff and so didn’t fit the delicate mold and just ended up looking like lumps of raspberry coal, or the batter was too thin and rose too quickly,…
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Classic Pumpkin Pie
All hail the North American fall classic, the sweet squash sensation, the origin of Starbuck’s fall drink line up and the simplest of Thanksgiving desserts: PUMPKIN PIE. How could we not include our own take on this incredible contribution to the American Culinary Tradition? Pumpkin pie is undoubtedly the sweetheart of the US and Canadian (I’m assuming) fall dessert table, maybe tied with apple pie of course. But it’ll certainly be the star of the show this Thursday when (for all of our non-US-or-Canadian followers) we’ll be tucking in for a massive feast of turkey, gravy, cranberry sauce, mashed potatoes, green beans, dozens of other side dishes, and about 8…
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Persimmon Pudding
This is hands down one of the easiest and most densely earthy and rich winter cakes you can make. Being from the US, when I first heard my grandma say she was going to make her persimmon pudding, I pictured a bowl of actual pudding: the jiggly stuff that my sister and I loved to make from instant pudding packets, our patience tested by the 3-minute stirring time needed for the artificial flavors and colors to thicken into a goop that we would greedily spoon out while watching afternoon shows. Oh no, as any commonwealth citizen will attest, pudding is something quite different, and much broader than just a bowl…
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Pumpkin Cinnamon Roll Cake with Cinnamon Glaze
Cinnamon rolls are one of those ooey gooey doughy pull-apart bits of heaven that are tricky as hell to make gluten free. (says the person who’s never actually tried making them….). I did try an AMAZING one at Gluten Free Gem bakery in Portland, Oregon (if you’re in the area, definitely check them out), but have yet to find the time and the patience to dedicate myself to making them at home. So, in lieu of actual cinnamon rolls, I offer you this infinitely simpler, and deeply indulgent Pumpkin Cinnamon Roll cake! If you’ve been following along recently, you’ll notice that we’re on a bit of a Swiss roll/roulade kick,…
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Cheesecake Pecan Bars
You may notice a theme here: fall treats laden with hazelnuts, walnuts, pecans, almonds…autumn seems to be the perfect season to celebrate the brilliance of the nut. Buttery and rich, a touch sweet, and with an earthy variance in flavors as subtle as the gradient in fall colors. These cheesecake pecan bars simply jump on that nutty bandwagon, with the added bonus of a creamy, vanilla-packed layer of cheesecake to balance out the sticky sweetness of corn syrup and brown sugar caramelized around the pecans. What’s extra fun about this recipe is the magical switch that seems to happen after popping them in the oven: when you pour all of…
