July 3, 2015

Almond Cake with Roasted Strawberries

Happy 4th of July weekend!!  I'm so excited to spend the weekend road tripping to Arizona, hanging out and eating with family, and just resting. I don't feel particularly tired but the prospect of a slow weekend in the heat sounds oddly appealing right now.

I knew I had to leave you with a fun Fourth of July recipe and boy will you love this one! It's gluten free (almond flour only), uses olive oil (no butter) and honey (no sugar), and still tastes like a fluffy, lightweight gingerbread -Cookie-flavored, angel-food-cake-fluffy cake. Quite possibly the best gluten free cake I've made besides a flourless chocolate one. The roasted strawberries (and rhubarb, which I skipped because I'm not a big fan of) on top give it just the right amount of extra sweetness :)

July 1, 2015

Overnight Cinnamon Rolls

These rolls were a time investment but broken up into two kitchen sessions, the process felt more manageable. The night before baking and eating the rolls, I made the dough, let it rise for 1.5 hours, then rolled it out into a rectangle, sprinkled the filling on top, rolled it back up, and sliced it into rolls. They then go into the tray they will later bake in, and rise overnight in the fridge. In the morning, I took them out and put them in the oven while it was off for an additional hour of rise time. Bake for 27 minutes and voila! A dozen delicious cinnamon rolls.

These rolls are not that sweet but that means you can eat more! I would have liked a little more sugar in the filling. I also added 1 teaspoon of vanilla to the frosting. Next time, I would halve the creamcheese frosting because there was a ton of it! 

Overall, really liked these rolls but didn't love them! Below are some other record I've tried that I like more. 

Rolls on the night before they're baked!

Rolls, fresh out of the oven. 

June 24, 2015

No Bake S'mores Bars

It's been hot in LA. Not quite summer hot but just hot enough to make me not want to turn on the oven, which is something considering I want to bake all the time. These s'mores bars are just perfect for warm summer nights because they're delicious (anything s'more flavored is) and quick and cooling. I used dark chocolate for the chocolate part, and it was a little too dark for me since s'mores is traditionally milk chocolate and I think I'm just used to that. But the graham cracker crust to chocolate ratio was great! I wanted more marshmallow but I usually always do.

We found that these are best eaten with your hand instead of a fork. Otherwise the cold part of the bar (the crust and chocolate) just snap from the pressure of a fork and the marshmallow part gets stuck on the fork and you end up creating a mess. In that way, it's very true to campfire s'mores: it's messy!