Baking with the Bolliers

My grandmother made Harvey Wallbanger cake at every family function for as long as I can remember. Birthdays, holiday parties, anytime we'd all get together this cake would be at the center of the table, but after grandma passed away and I became more conscientious of the ingredients that we were eating I stopped making the cake. It her version was made with yellow cake mix vanilla pudding mix which both contained artificial colors and flavors and oftentimes palm oil which I'm allergic to. For a few years I've been trying to find a recipe that matched what I remembered from Grandma's Harvey Wallbanger cake but was unable to find it from scratch recipe that really seemed to hit the mark. Finally I've come up with a recipe that matches the taste and texture of my grandma's Harvey Wallbanger recipe but without any of the artificial ingredients that they put in cake mixes and putting mixes now. I hope you enjoy it! Ingredients:  1 3/4 C Sugar 3/4 tsp Sal...

My cashew flour arrived a few days ago and I was really excited to try it. Since cashews are slightly sweet and neutral in flavor I thought it would be perfect for the blueberry muffins I wanted to make.  Nut flours do burn at higher temperatures so it was a bit risky cooking these at a high temperature for 8 minutes, but the trade off was I got a gluten free/ grain free muffin that looked more muffin-y. These were the most like what you would expect taste and texture wise from a traditional muffin. They were super moist and bursting with fresh juicy blueberries. If you have followed me for a while you know my muffin recipes are not super sweet cupcakes without frosting. They are lightly sweet breakfast treats that won't leave you with a sugar high. As an added nutritional bonus these babies are packed with protein from the cashew flour, a great way to start the day. -This post contains affiliate links, which means if you make a purchase after clicking the link I get a ...

After making the Low Carb Lemon Ricotta Muffins I had to try some of the other flours from Natures Eats. The pecan flour intrigued me due to the endless possibilities it presented. All the recipes it would enhance with flavor and moisture. Since I had been craving some blondies, they were first up.  They turned out damn good. Not just for gluten free, which they happen to be. Not just because they were lower in sugar (and could be easily made sugar free with a brown sugar replacement ). These were rich, buttery and chewy blondies. The pecan and almond combination also adds some sweetness which allowed me to drop the sugar from most blondie recipes by 1/2 cup. I can't wait to try out some more recipes with these nut flours.   This post may contain affiliate links. See full disclosure statement  here. Ingredients: 3/4 C Pecan Flour 1 c Almond Flour 1/2 tsp salt 1/2 C butter 1 c brown sugar or zero calorie equivalent 3 eggs 1/2 C dark chocolate c...

I have been trying to stay away from sugar lately to control my migraines (no fun when you bake to relieve stress but can't eat it!) So I thought I would try to come up with a lemon muffin that not only was low carb but had a bit of protein in it too. These were a hit in our house, River has been calling them cake, and seem to help quell that sweet craving that hits mid afternoon.  I have baked with almond flour a few times and know it can be tricky due to his fat content. It doesn't absorb moisture like other baking flours-wheat, rice, bean, tapioca ect. The batter for these muffins is very thick because we don't want extra liquid that will turn them soupy or custard-y. Nutrition facts from My Fitness Pal calculation using the specific ingredients I used.  135 Calories 10g Fat 5g Protein 11g Carbs10g Fiber 1g Sugar  This post may contain affiliate links. See full disclosure statement  here. Makes 12 muffins Ingredients:  3 Eggs 1/2 C Erythritol or no calorie sw...

  Grandma Style Lasagna -Photo Ryan Cozart We made this with our friend Ryan on our Youtube Channel, and since we kept referring to the measurements as Grandma Style, this is our Grandma Style Lasagna. Lint to the video  HERE Years ago I asked my Italian friend Tara if she would be willing to share her sauce recipe. She sent me this.... Hopefully she doesn't kill me because I am not sharing her sauce recipe as she sent it to me. Its a mash-up of her recipe with a lasagna recipe I found online that I felt would be vastly improved if made the sauce like Tara's secret recipe.  So here we go. I have served this for many Christmas Parties, Sunday dinners, and any day that would be made better by a slice of homemade lasagna.  For the Meat Sauce: Enough Extra Virgin Olive Oil to cover the bottom of a heavy stock pot 1 Onion, diced 5-6 cloves of Garlic, chopped 4 14 oz cans Diced Tomatoes 2 14 oz cans Tomato Sauce 1 6 oz can Tomato Paste 1/2 C Red Wine Handful of fresh Pars...

This recipe has been a Thanksgiving tradition in our family for around a decade. It comes out perfect every time, and even caused quite the commotion last Thanksgiving when my father in law told his mother that my Chocolate Bourbon version was better than hers. (Gasp!) It's even a teeny bit healthy too.  I love making pretty designs on the top. We have cleaned up the ingredients of this Butter Pecan Pie by removing the corn syrup and replacing it with agave nectar. Before you go all crazy on me by telling me that Agave Nectar is just as bad as corn syrup let me get in two points. 1. Yes Agave Nectar is Fructose. That’s why it works in this and my peanut brittle, but depending on  HOW  it’s processed it can be lower glycemic 2. Agave Nectar is Non-GMO and doesn’t contain all the icky stuff used to process corn syrup. Why do you need a fructose component in pecan pie? If you ever made Rock Candy as a child you know that sugar molecules fight through liquid to bond to each o...

Some French bread recipes can be intimating and complicated. This recipe is neither. Mix together the ingredients, let rise, shape, let rise again and bake.  You can bake up two big loaves to feed a crowd or let half the dough chill in the fridge for another day (which I actually prefer the taste if I have time to let it sit). Once you've made it a few times you can play around with the shape a bit. Sometimes I split it into 4 baguettes and shape into long thin loaves.  It's good for everything from a fancy charcuterie tray, to a PB and J. Enough talk, here's the recipe For the video on how to make the bread click  here. Ingredients: Makes 2 loaves 2 1/2 C Warm Water 2 Tbs Yeast 3 Tbs Sugar 1 Tbs Salt 5 1/2 to 6 cups of flour  5 Tbs Olive Oil In a large mixing bowl or a stand mixer with a dough hook combine ingredients in order listed above. Start with 5 cups of flour working up to 6 if necessary. We want the dough to be sticky. Knead dough in mixer for 5...