Category:

Baking

Real talk- you don’t have to peel the apples, but it does make for a tougher bite. Peeling the apples makes for a soft easy to munch pastry, but if you’re lazy like me, it tastes the same at the end and sometimes you just can’t be bothered. Serve these drizzled with honey, sprinkled with powdered sugar, or eat them warm with a cold scoop of vanilla ice cream!

Apple Pie Puffs

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 2 large apples (honeycrisp or granny smith)
  • 2 Tbsp light brown sugar (packed)
  • 2 Tbsp white sugar
  • 2 Tbsp melted butter
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • tsp ground mace or nutmeg
  • ¼ tsp salt
  • 1 sheet GF puff pastry (thawed, I used Schar brand)
  • honey (for drizzling *optional)
  • powdered sugar (for sprinkling *optional)
Instructions:
  • Preheat the oven to 400°F. Once the oven has reached 400° allow it to stay for there for 10 minutes before putting your pastries in.
  • While the oven preheats peel and thinly slice your apples.
  • In a bowl combine, brown and white sugar, cinnamon, mace, melted butter, salt, and stir together. Add the apple slices to the bowl and toss in the sugar mixture to coat each slice evenly.
  • Line a baking tray with parchment or a silicone baking mat.
  • Cut your puffed pastry into 4 even pieces, and place on your prepared baking try spaced evenly apart. Brush each piece lightly with your beaten egg and water.
  • Divide your slices evenly, and lay your apples down the middle of your pastry squares tightly overlapping each slice.
  • Bake the puffs for 25-30 minutes on the middle rack of your oven.
  • Pastries are ready when the apples are soft and the pastry is a deep golden brown, allow to cool slightly and enjoy drizzled with honey and powdered sugar.

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

6 months!?! I know I know, this vanilla takes a long time! But it’s all hands off- aside from the occasional monthly shaking. Vanilla is one of those ingredients I prefer to have complete control over. Ingredients and strength vary from brand to brand and month to month. I get tired of checking and hoping it’ll be the same. Instead I prefer to buy my vanilla beans from Beanilla.

I dump two cups of booze into a mason jar and let it sit for 6 months. The cost is about the same as 2 cups of name brand, and this vanilla seems to last FOREVER. After the 6 months you can use the spent bean caviar for ice cream, vanilla sugar, pastry creams etc., and they still put out hella flavor! So the value overall is better. It’s definitely worth it. See notes for my most used bean and booze pairings.

Vanilla Extract

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Prep Time: 5 minutes
6 Months (soaking): 180 days
Course: Seasoning
Cuisine: American
Servings: 2 cups

Pin it!

Ingredients:

 

  • 1 pint mason jar w/ lid
  • 10 vanilla beans
  • 2 cups liquor of your choice (no beer or wine)
Instructions:

  • Slice vanilla beans in half length wise. Do not remove the caviar.
  • Place split beans in a mason jar and fill with liquor of your choice.
  • Date the jar and label it with the type of bean and alcohol you selected so if you really love it you can recreate it. I learned that the hard way the first time lol.
  • Tightly seal the mason jar and vigorously shake for 1 minute.
  • Place the jar somewhere cool and away from light for 6 months.
  • Give a good shake monthly. Vanilla will be the same as single strength (think the little red and white bottle) of store bought and can be used equally.

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut

@flavorslutofficial #FlavorSlut

http://facebook.com/flavorslut

Notes:

Madagascar beans: (Bourbon, vodka, and whiskey) These are the beans you’re most used to seeing and tasting. When you smell a vanilla candle this is the vanilla you smell! Think banana breads, whipped cream, vanilla ice cream, and that little red and white bottle of vanilla.

Mexican Beans: (Vodka, spiced rum, brandy, gold tequila) These beans are warmer in flavor and a bit sweeter than Madagascar beans. They carry a bit more spice notes to them like cinnamon and clove, and pair well with dairy based desserts, chocolate, and spices. Think tres leches, rice puddings, chocoflans, spice cakes.

Ugandan Beans: (vodka, brandy, congac, spiced rum) These beans are extremely fragrant and rich smelling. They stand up well to chocolate and bring a unique flavor to anything they touch. Think chocolate truffles, puddings, ganache, rich chocolate cakes, baked fruits.

Tongan Beans: (vodka, brandy, white rum, spiced rum) These beans are a true rarity. They’re almost always sold out and very hard to get your hands on. They’re warm, deep, fragrant, and very pronounced in flavor. It’s nearly impossible to describe. Think baked bread puddings, wine poached fruits, fall based desserts.

Tahitian Beans: (vodka, white rum) These beans are bright, fruity, and sweet! Right off the nose they remind of cotton candy and sugar. These beans you’ve likely tasted if you’ve had anything with pastry cream from a bakery like an eclair. Nothing mimics their flavor. This bean is meant to be used in lighter tasting desserts where the vanilla is the focus. Think creme brulee, pastry creams, whipped creams, fresh fruit desserts like berry shortcakes and angel food cakes.

0 comment
1 FacebookTwitterPinterestEmail

Quarantine got you missing those cookies from a certain sub chain? Try these soft and chewy big-as-your-hands peanut butter cookies. They’re easy to make and even easier to eat!

Serves: 1 dozen

Time: 25 minutes

Ingredients:

  • 1 stick salted butter (8 Tbsp)
  • 1 1/2 cups measure for measure gluten free flour
  • 1/2 cup smooth peanut butter
  • 1/2 cup coconut sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup finely chopped peanuts

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a bowl combine flour, baking soda, baking powder, and peanuts together. Set aside.
  3. In a separate bowl or in a mixer on high speed cream together butter, peanut butter, coconut sugar, and brown sugar. Mix until light and fluffy. About 5-7 minutes.
  4. To your creamed sugar mixture add the egg and vanilla extract- blend again, just until mixed.
  5. When your creamed sugar is ready add the bowl of flour mixture. Mix on low or by hand until combined.
  6. On a large baking sheet roll 1/4 cup scoops into balls and flatten slightly with a fork leaving imprints across the top. Spacing six cookies per baking sheet.
  7. Bake at 350 for 12 minutes. Allow to rest for 5 minutes on the baking sheet before moving to a cooling rack to cool completely. Cookies will appear underdone initially. The cookies are trying to fake you out. Don’t get tricked by cookies- you’re better than that. They’ll firm up as they cool and leave you with perfectly chewy cookies. Enjoy!

0 comment
0 FacebookTwitterPinterestEmail

Let’s make use of what we can find on the shelves in the grocery store to make a warm and filling breakfast or side dish! I know eggs are becoming hard to come by at the store, so if you didn’t know-eggs last 4-5 weeks beyond their sell by date. Don’t be afraid of that date on the carton. Crack your eggs into a bowl and if they look weird or smell bad do not use them. Otherwise they should be good!

I used eggs for moisture in this recipe since GF goods are notoriously dry. They are entirely optional in the recipe, and could be substituted with 2 Tbsp vegetable oil or even a little water just to help hold it together. Olive oil would be too strong here.

https://whatscookingamerica.net/Q-A/EggsSell.htm

Sausage Balls

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 2 cups gluten free Bisquick
  • 2 eggs (optional *see notes)
  • 4 cups shredded sharp cheddar cheese
  • 1 lb raw ground breakfast or Italian sausage
Instructions:
  • Preheat your oven to 350 degrees Fahrenheit.
  • Combine all ingredients in a mixer or by hand. It’s tedious by hand so go the mixer route with the paddle attachment if you have one, or combine in a food processor.
  • Roll into 30 balls. Roughly 1.5 Tbsp each.
  • Bake on a lightly greased cookie sheet for 27 minutes or until sausage is cooked through, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

The kind of nuts you actually want in your mouth!

Candied nuts

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Snack
Cuisine: American
Servings: 6 cups
Pin it!
Ingredients:
 
  • 6 cups unsalted nuts of your choice
  • 1/4 cup coconut sugar or light brown sugar
  • 3 Tablespoons maple syrup
  • 1/2 teaspoon fine salt
  • 1 Tablespoon avocado oil
  • 1 Tbsp ground cinnamon
  • 1 Tablespoon vanilla extract
Instructions:
  • Preheat oven to 300 degrees Fahrenheit.
  • Mix all ingredients together well.
  • Line a baking sheet with parchment paper or silicone mat.
  • Pour the prepared nuts onto the parchment or silicone.
  • Bake in heated oven for 40 minutes stirring half way through.
  • The last 10 minutes will vary depending upon your oven, watch them closely to prevent burning. You’re looking for a crunchy coating and a roasted, sweet smell. You will see sugar granules and that’s okay! The nose knows! #trust.
  • Remove from the oven and allow to cool. As they cool they will harden and clump together slightly. You can easily break them apart with your fingers.
  • Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More