dessert | Adventures in Thyme

Grain Free “Strawberry Shortcake” Cookies

March 23, 2016 by Ginger Leave a Comment

Gluten Free Cookies

Note: M&M’s cannot be reliably assumed to be gluten free, nor with wheat in the facilities, reliably grain free either. If you are highly sensitive to even trace amounts of gluten or grains, please don’t take a chance with M&Ms.

So there I was, meandering through Target and a pink bag of M&M’s caught my eye. White Strawberry Shortcake M&M’s to be exact. I knew these little treats would be wonderful in a cookie, and thus my quest began.

I’ll be honest with you, grain free cookies are not for everyone. The coconut flour I used can be oft-putting to some, but for those sensitive to grains this is an enjoyable little cookie. The applesauce keeps them quite moist. I loved them best straight out of the fridge, where their cold chewiness paired well with a hot cup of Earl Grey Tea. The addition of the M&Ms into the batter upped the yummy factor, but switching them out for dried fruit would work well too.

Let’s get cooking!

Preheat oven to 350 and place a silpat/non stick baking sheet in the pan.

2 eggs, beaten
1 cup applesauce
1-1/2 tsp vanilla
3/4 cup white sugar
3/4 cup brown sugar (packed)
2 Cups coconut flour
1 tsp salt
1 8oz bag of White Strawberry Shortcake M&Ms

Begin by mixing the eggs and applesauce, then slowly move down the list. So mix in the vanilla. Next mix in the sugar, etc.

Because these cookies will not rise, the amount of dough you use and how you shape that dough will be what the final cookies look like. I used a melon baller to scoop out about a tablespoon, rolled and then pressed them into shape on the baking mat. Cook about 12-15 mins.

These cookies will be crumbly for a few hours after baking. Placing them in the fridge will help them stay together.

Enjoy!

Christmas Dessert for Two

December 20, 2015 by Dan Leave a Comment

Pumpkin Spice Custard

We couldn’t stop with just Christmas dinner for two – there had to be a dessert! This is a milk free pumpkin spice custard, and a few candied pecans just for good measure.

Custard:

1/4 cup Brown Sugar
1/4 cup White Sugar
1 tablespoon Cornstarch
2 large Eggs
1 1/2 cups unsweetened, vanilla Almond Milk
1/2 of a 15 oz. can of Pumpkin (about 2/3 of a cup)
3/4 teaspoon Cinnamon
3/4 teaspoon ground Nutmeg
1/4 teaspoon Ginger
1/4 teaspoon Salt
Whipped topping, thawed (This can be real whipped cream or one of the alternatives that is either low in milk content or dairy free)

In a medium sauce pot, combine the sugar and cornstarch.

In a mixing bowl, beat the 2 eggs until they are uniformly yellow, but not to the point of being frothy. Whisk in the almond milk. Add the spices and whisk to combine. Add the pumpkin and whisk until it is also well combined with the other ingredients. Gently pour the wet mixture into the sauce pan with the sugar and cornstarch, stirring constantly. Heat over medium heat until the mixture starts to boil. Turn down to low and continue to stir for 3 or 4 minutes. The mixture should be thickened.

Remove from the heat and place the sauce pan in a large pan of ice water. Stir until the mixture is cool (10 to 15 minutes.) Spoon the mixture into a nice wine glass or parfait glass. Fill about 1/3 full. Add a layer of whipped topping to get the glass about half full. Spoon more custard on top of the whipped topping until the glass is about 2/3 full. Repeat for the second glass. (Depending on the size of your glass, this may make 2 or 3 servings.) Cover the top of the custard with plastic food wrap, right on top of the custard. (This will prevent the custard from forming a skin on top.) Chill for at least an hour in the refrigerator.

While the custard cools, make your candied pecans.

Candied Pecans:

1 tablespoon Water
1 Egg White
1/4 cup Brown Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1 cup Pecan Halves

Preheat your oven to 250 degrees F.

Combine the egg white and water in a medium bowl and whisk until frothy. Add the brown sugar, cinnamon and salt, whisk until well combined and the sugar is dissolved. Add the pecans and stir until they are well coated. (If you’re careful, this recipe will actually do 1 1/2 to 2 cups of Pecans.)

Line a baking sheet with cooking parchment. Spread the nuts in a single layer, evenly on the parchment. Bake for 60 minutes, stirring them every 10 to 15 minutes (try to keep the nuts separated). Remove from the oven and let cool. Break up the nuts if they are stuck together. For the topping for this dessert, coarsely chop a few of the candied pecans.

To serve your dessert, remove the custard from the refrigerator and remove the plastic wrap. Sprinkle with the chopped pecans, add a dollop of your whipped topping and sprinkle with a little cinnamon.

Enjoy.

Pumpkin Spice Cake Roll

December 1, 2015 by Dan Leave a Comment

Pumpkin Cake Roll

This week we have a tasty, and visually attractive holiday dessert. It isn’t as difficult as you might think!

Cake:

3/4 cup Flour

1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 teaspoon ground Cloves
1/2 teaspoon ground Ginger
1/4 teaspoon ground All Spice
1/4 teaspoon ground Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup granulated Sugar
2/3 cup canned Pumpkin (about 1/2 off a small can)
1 cup chopped Pecans

For the Filling/Frosting:

20 to 22 oz soft white Goat Cheese, warmed to room temperature (The cheese logs from Costco are great)
2 1/2 cups powdered sugar
1 stick Butter, softened
2 teaspoons Vanilla Extract

Powdered sugar to coat a towel (used for rolling).

For the Cake:

Preheat your oven to 375 degrees F.

Grease a 12 x 16 inch sheet pan. Line it with waxed paper then grease and flour the pan and waxed paper.

Lay out a kitchen towel larger than your sheet pan and cover liberally with powdered sugar. (It should take 1/4 to 1/3 cup of powdered sugar.)

Combine the dry ingredients, including the spices, in a small mixing bowl.

In a large mixing bowl, beat the three eggs. When light, add the granulated sugar and beat until it thickens. Add the pumpkin and beat until well combined. Add the dry ingredients 1/3 at a time, mixing well each time.

Spread the batter evenly in your sheet pan. Sprinkle with the pecans. Bake for 12 to 15 minutes. The cake should spring back when you touch it.

Remove the cake from the oven, loosen the edges with a knife and immediately turn out onto your sugar covered towel. Roll up in the towel, starting on a narrow end. Place on a wire rack and let cool completely.

While the cake cools, make your frosting (which is also your filling.) In a large mixing bowl, beat together the goat cheese, butter and powdered sugar. When well combined, beat in the vanilla. This should give an easily spreadable frosting. If it’s too stiff, you can add a little bit of milk, 1 teaspoon at a time (it won’t take much.)

Once cool, unroll your cake. Spread 1/2 of the frosting evenly over the cake. Roll the cake back up. If necessary, trim the ends so they are even. Wrap it tightly in plastic wrap and refrigerate at least an hour. Remove from the refrigerator, place on your serving dish and frost with the remaining frosting.

Slice to serve.

Apple Tart with Goat Cheese and Honey

October 9, 2015 by Dan Leave a Comment

Apple tart by D Fenwick, http://dfenwickphotography.com

Apple tart with goat cheese and honey

Here in the U.S., Kurt Sutter’s The Bastard Executioner, a period drama on FX, is a few episodes into it’s 14th century epic. An apple tart, so simple to create, and with connections to medieval cookery seemed apropos.

Enjoy!

Pie Crust for 9 inch pie
3 large tart cooking Apples (I used Granny Smiths)
8 oz soft white Goat Cheese
4 tablespoons Honey
Cinnamon
1 Egg

Preheat your oven to 350 degrees F.

Lay out two pie crusts. Spread half of the goat cheese on each piece of pie dough, leaving a couple of inches at the edge uncovered. Peel, core and slice your apples. Lay the apple slices in a decorative pattern on top of the goat cheese, half on each tart. Drizzle 2 table spoons of honey on each tart. Sprinkle with cinnamon. Now, fold the uncovered edge up and over the tart, as pictured above. Beat your egg and brush over the piece dough.

Bake 35 to 40 minutes. Remove from the oven and let cool. Serve warm or cold.