Posts tagged as desserts
Crepes with Warm Blueberry Sauce
I bought the loveliest local blueberries at the market last week, as plump and pretty as as my Grandma Meyer. I got them home, popped a handful in mouth because I’m greedy, and was shocked to discover…sour! Oh so sour! So I dumped them into a saucepan with some (not too much) sugar and turned…
July 4th: Red, White & Gluten-Free
July 2: John & I returned from Provence, France (post forthcoming, sometime in 2011, gah). July 3: I hit the Minneapolis Farmers Market, hard. Five racks of Bar 5 ribs; Blue Gentian Farm lamb chops, sausage, and eggs; many pounds of greens, carrots, beans, herb, berries, onions, garlic scapes, potatoes, and general fabulousness. Oh lovely…
Warm Fruit Souffle
Let me say this right away so that you don’t stop reading: Souffles are so easy to make! I made this version with rhubarb but you can use almost any juicy fruit – local strawberries are finally happening! Soon there will be cherries, blueberries, peaches, plums… Play away. This recipes uses four egg whites. Don’t…
Old-Fashioned Vanilla Pudding with Crushed Strawberries
If the only vanilla pudding you’ve ever eaten is from a plastic Jello brand cup, then please make this. It takes about 15 minutes to pull together and will knock your socks off, gone. You can eat the pudding warm right out of the pan (Stephanie style) or chill it for a bit to serve…
Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten-Free)
Duck eggs are prized by gluten-free bakers for adding loft and softness. Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten-Free) Adapted from a King Arthur flour recipe Serves 8 Note: Although duck eggs are larger than chicken eggs, substitute them equally when baking. 1 1/2 c. King Arthur Gluten-Free Multi-Purpose Flour 1 tsp. xanthan…
Lemon Rosemary Shortbread Cookies
Recipe for Tastebud Tart Molly Herrmann’s famous Lemon Rosemary Shortbread at Dara & Co./Minnesota Monthly Magazine.
Yet Even More In Progress…
The table is set. The Alice Medrich chocolate souffles – not too rich, nicely chocolatey – are ready for the oven. They’re both gluten-free and do-ahead. If they washed dishes, they’d be perfect. (That giant one in the back is for John!) Cauliflower is blanched. It still needs a coating of breadcrumbs, then it will…
More In Progress…
If you’re scrambling today, wishing you’d made Christmas cookies, I offer this fast and delicious chocolate almond coconut bark. It takes 10 minutes to prepare! And just try to keep your hands off of it. If you hate coconut, or almonds, substitute crushed toffee, or peanuts, or whatever you do like – this bark is…
Hint-of-Sweet Pumpkin Custard
As I’ve mentioned, I’m trying to eat as little sugar as possible. So far, so good, although I absolutely love pumpkin pie and didn’t want to miss out this holiday season. Since pumpkin itself is quite nutritious, I decided to experiment with a classic, cream-based pumpkin filling (the best kind, in my opinion) and see…
Beatty’s Chocolate Cake
Behold, the first cake I’ve baked since giving up gluten. I baked it for John’s office’s annual United Way bake sale – which I contribute to every year – so it’s not like I was going to eat it anyhow (and therefore couldn’t cut into it for pics, sorry). But not eating it because it’s…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
