Monday, April 21, 2014

Maple Peanut Butter Bacon Glazed Banana Fritters

Maple Peanut Butter Bacon Glazed Banana Fritters
















Banana fritters are awesome but mine take it to a whole new level.  These Banana Fritters are topped with both a maple peanut butter glaze and crispy crumbled bacon.  These sweet salty fritters might just be my most creative concoction of the year. 

The flavor combination was borrowed from Elvis barring the addition of maple.  That came from a jar of Peanut Butter & Co’s Mighty Maple variety.  That peanut butter is a treat right out of the jar on a spoon.  The maple has a sweet crunchy texture against the smooth delicious peanut butter.  Now just imagine the way the maple in the peanut butter will play against the bacon.  I'm sure Elvis would approve.

If you've follow my blog for any length of time, then you already know that I’m often in search of new ways to use overripe bananas.  I've employed half-dead looking bananas in everything from banana bread to coffee cake, to muffins, cookies and even whoopie pies.  But beyond the shadow of a doubt, this is by far my most indulgent banana creation yet.  Just wait until you try this.

Maple Peanut Butter Bacon Glazed Banana Fritters
Prep time: 15 min
Cook time: 5 min

Ingredients for the Fritters:
  • 1 cups gluten free self-rising flour of gf Bisquick (see notes)
  • 1 ripe banana mashed
  • ½ cup peanut butter (I used Mighty Maple from Peanut Butter & Co)
  • 1 egg
  • 2 tbsp maple syrup
  • ½ cup milk
  • vegetable or peanut oil for frying
Ingredients for the Glaze:
  • ½ cup peanut butter (I used Maple Madness from Peanut Butter & Co)
  • ½ cup confectioner’s sugar
  • 2 tbsp maple syrup
  • 3-4 tbsp water (1 tbsp at a time to thin glaze)
  • 6 slices of bacon

Video Tutorial



Instructions
  1. Cut the bacon into small pieces, fry until crispy and drain on paper towels. 
  2. To make the glaze stir together the peanut butter, confectioner’s sugar, maple syrup and water until smooth.
  3. For the fritters, in a medium bowl whisk together the mashed banana, peanut butter, egg, maple syrup and milk until well combined. 
  4. Add the gf self-rising flour or gf bisquick  and mix until you’ve got the wet and dry ingredients incorporated into a batter slightly thicker than pancake batter.
  5. In a 10 inch skillet heated to a medium heat add enough oil so that there’s about ¼ inch in the pan then drop the batter by ¼ cup measures into the pan then flatten them slightly and let them cook for about 2-4 minutes on the first side and 2-3 minutes on the second side.
  6. Remove from the pan and place them on paper towels on a cooling rack to drain off any excess oil then transfer the fritters directly onto the rack to keep them crispy.
  7. Spoon the glaze oven each fritter spread it to the edges then sprinkle on the crispy bacon and serve. 
Notes: 

  1. For my gluten free self rising flour tutorial click HERE.
  2. If you’re not following a gluten free diet use 1 cup of flour with 1 tsp of baking powder with ½ tsp of baking soda.


Wednesday, April 16, 2014

Peeps Pops Centerpiece

Peeps Pops

















What’s better than an edible centerpiece?  A Peeps Pops Centerpiece that’s so easy and inexpensive to make that maybe your kids could make this one for you.  Once you melt the chocolate, the kids will love dipping the peeps to make their own Easter treats.  This is fun for the whole family.

Peeps Pops Centerpiece
Prep time: 20 min
Dry time: 1-2 hours or refrigerate

Ingredients
  • 18 peeps bunnies of assorted colors
  • 4 oz semisweet chocolate chips
  • pastel sprinkles, gluten free
  • 18 skewers


Video Tutorial



Instructions
  1. Separate the peeps using a scissors to make them neater.
  2. In a double boiler melt the chocolate then transfer the chocolate into a deeper vessel for easier dipping.
  3. Dip each bunny about halfway into the chocolate and scrape off the excess against the edge of the glass.
  4. Sprinkle on a few pastel colored sprinkles while the chocolate is still wet then insert a skewer into the bottom of the peep and place it somewhere to dry.
  5. I used a glass full of jelly beans but had some trouble keeping them well separated so if you have a cake pop stand you’ll have an easier time.
  6. And once they’re dry arrange them in a glass full of jelly beans for an edible centerpiece.

 Notes:  You can also skip the skewers completely and stand the chocolate dipped peeps on some parchment paper to dry.  

Saturday, April 12, 2014

Carrot Cake Cupcakes - Gluten Free Paleo

Paleo Carrot Cake Cupcakes

















Paleo Carrot Cake Cupcakes are my answer to what’s for dessert when your son has adopted a paleo / primal diet and he’s coming for Easter dinner.  This recipe is off the hook fantastic.  It might just be the best carrot cake I've ever had.  Or maybe I just appreciate it more since I haven't been eating many sweet treats lately.  But these spicy little bites of heaven are damn good.

I’ve tested the recipe as cupcakes but I have intentions of making a single layer cake then fashioning it into a bunny for Easter.  If you’d prefer to make a double layer cake or a 9x12 sheet cake, you can easily double the recipe but be sure to check my recipe notes for the adjusted bake times the different sized pans will require.     

Paleo Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 24-26 min
Makes 12 cupcakes (see notes)

Dry Ingredients
  • 1 ½ cups almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • 1 ½ cups grated carrots
  • ½ cup raisins (optional)
  • ½ cup walnuts (optional)

Wet Ingredients
  • 3 eggs
  • ½ cup melted butter
  • ½ cup agave nectar


Frosting Ingredients
  • 4 oz butter, softened
  • 8 oz cup cream cheese, softened
  • ¼ cup agave nectar
  • 1 tsp vanilla extract


Video Tutorial



Instructions
  1. Preheat the oven to 350°F (or 175 °C) and line a muffin tin with 12 paper liners.
  2. In large bowl, stir together all of the dry ingredients until nicely combined.
  3. In a medium bowl, whisk together all of the wet ingredients and blend until smooth
  4. Mix the wet ingredients into the dry until you have a homogenous batter then evenly distribute the mixture among the 12 cupcake liners.
  5. Bake on the middle rack and bake for 24-26 minutes or until a toothpick inserted into the center comes out clean
  6. While the cupcakes cool on a baking rack, to prepare frosting, combine all ingredients and beat or whisk until light and fluffy.
  7. Pipe or spread the frosting onto the cooled cupcakes and decorate with a piece of walnut or pipe a small carrot on top of each top cupcake.


Notes:  This recipe makes 12 cupcakes or one 8-9 inch round.  For a double layer cake or 9x12 sheet cake you’ll need to double the recipe.  You’ll also need to adjust the bake times depending on the size and shape of cake you’re baking:
  • Cupcakes 24-26 min
  • 8-9 inch rounds 30-32 min
  • 9x12 sheet pan 40-45 min

Saturday, April 5, 2014

Paleo Buns - Baked In Pyrex

Paleo Buns Baked in Pyrex
















Paleo bread can seem like an elusive dream.  But following a Paleo diet doesn’t have to mean that burgers and sandwiches are gone for good.  As you've probably read in previous posts my oldest so recently went "paleo" so I've been struggling a bit trying to figure out what to feed him when he comes to visit.  When I saw this recipe on the KvaliFood YouTube channel I was ecstatic.  Then I realized that I didn’t have the proper silicone molds that he used in the video. 

But I did have pyrex bowls that seemed to be the right size and shape to make an adequate bun.  (see notes).  Thus began the paleo pyrex bun experiment.  And even though I greased the molds I did have some problems with the buns sticking so in the future if I use the pyrex bowls, I intend to place rounds of greased parchment into the bottom before pouring the batter.

Paleo Buns – Baked in Pyrex Bowls
Prep time: 5 min
Cook time: 22-24 min
Makes 6 Buns

Ingredients
  • 6 large eggs (at room temperature)
  • 100 g (just under ½ cup) melted butter or another fat of your choice
  • 150 g (just under 1 ½ cups) almond flour
  • 2 tsp baking powder
  • pinch of salt (not in the original recipe)

 Video Tutorial



Instructions
  1. Preheat the oven to 350°F (or 175 °C) oven.
  2. In a medium bowl beat the eggs and melted butter together until well combined.    
  3. Add the almond meal then sprinkle over the baking powder and salt and whisk until well combined.
  4. Evenly divide the batter among 6 nonstick, well-greased (or silicone) 4-5 inch molds. 
  5. Bake them for 22-24 minutes.

Notes: 
  • The original recipe from Kvali Food used 6 round silicone molds (Measuring 120 mm or 4.72 inches in diameter) and suggested a shorter bake time of 20 minutes in a convection oven.  To view the original video from KvaliFood click HERE.
  • I didn’t have those molds so I used four 2 cup Pyrex bowls with a 5 diameter and two 1 cup bowls with a 3 ½ in diameter. 
  • Although I greased the bowls I still had some trouble removing them an lost a small piece from the bottom of two of the buns. 
  • If using a Pyrex bowl as your mold I’d suggest placing greased rounds of parchment into the bottom of the bowls.

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