Baking with the Bolliers

My friend Maia sent me a text asking if I had tried this Vintage Whipping Cream Cake that was taking the internet by storm. I think either the headline was a bit misleading or I'm even more disconnected than I thought.  This cake should however be showing up in kitchens and gatherings all over this summer. It's delicious! The biggest surprise for me was the super crunchy, sugary crust that forms all over the exterior from baking the cake slowly and starting out in a cold oven.  Ingredients 1 C Butter, softened 3 C Sugar 6 Eggs 3 C Flour 1 C Whipping Cream 1 1/2 tsp Vanilla Extract 1/2 tsp Almond Extract Leave butter to soften at room temperature. Pull eggs and whipping cream out about half an hour before you plan to assemble the cake so they can come to room temperature for best results.  In a large mixing bowl add butter and sugar, cream well. Next add eggs one at a time, beating after each egg. Pour extracts into whipping cream then add flour and...

I asked River what kind of sweet treat we should bake this weekend and he said "Cookies!" I wasn't really sure what kind of cookies they should be, since River is allergic to chocolate he has forced me to step outside the box more when coming up with different flavors.  I knew I wanted to do something with one of my nut flours and bake a gluten free treat. I went to Instagram for some inspiration and found a brown sugar cookie that looked good. I decided to change up a few things including the flavor profile and chai spice these crispy treats.  The hubs immediately went back for seconds and proclaimed they were good with beer which is the highest of complements and Madden said all he needed was a cold glass of milk. Whatever beverage you choose I hope you enjoy them as much as we did.  Makes 3 dozen cookies 1 1/2 C Butter, softened 1 1/2 C Brown Sugar (not packed) 1 Egg,  plus 1 Egg Yolk 1tsp Vanilla 1 tsp Chai Spice * recipe below 2 C Cashew Flour, finel...

I wanted to create a cookie that was reminiscent of one of my favorite childhood sandwiches; peanut butter, banana, and honey on whole wheat bread. It is a comfort food with the right balance of sweet and salty, smooth and creamy, with just a touch of wholesomeness. It has been a hit with tasters, let me know what you think in the comments. Makes 22 Large Cookies Ingredients: 1/2 C Butter 1/4 C Peanut Butter 1/2 C Honey 1/2 C Sugar 1 Banana 1 Egg 1 tsp Vanilla 1 1/2 C Flour 1/2 tsp Baking Soda 1 C Oats 8 oz Peanut Butter Chip (optional but tasty) Preheat oven to 375. Line two baking sheets with parchment paper or a Silpat. In a large bowl beat together butter, peanut butter, sugar, and honey until smooth and creamy. Add in banana, egg, and vanilla, beat until combined. Next add in flour and baking soda stirring until just starting to come together, then add in oatmeal and peanut butter chips. Scoop  6 or 7 cookies onto parchment paper lined sheet pan using an ice cream ...

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...