A crisp sweet shell encloses delicate vanilla custard, topped by cookie dough, chocolate chunks, and pecans: a true carousel of textures!
Chocolate cupcakes, with caramelized praline sauce filling, and ;luscious and smooth chocolate creméux frosting
Juicy pineapple and roasted pecans combined with sweet banana and warm notes of cinnamon, all coated with crème fraîche frosting.
Gluten-free potato chip cookies – Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate!
An Italian Cream Cake with half the effort: a gluten-free bundt cake version in which each bite crunches with toasted pecans and sweetened flaked coconut
A pecan studded brown sugar batter with a baked-in cheesecake topping crowned with a praline streusel: amazing and decadent golden gluten-free muffins
In the last month we said goodbye to 2015 and welcomed a new year. My family’s holidays were low key, and that usually means that I baked quite a lot. While shopping with a friend, a few weeks before, I was in a local store and I saw Tish Boyle‘s new book: Flavorful. As I said…
After baking the Boston Cream Pie Cupcakes the day before, I was in need of an easy dessert to make. It’s fall, and pumpkin is in order. But so is maple syrup, since we live in New England. So I look through some cookbooks that I usually check out from the library, and adapted a version…