Vera Godfrey
Practically Family
- Messages
- 915
- Location
- Virginia
Absolutely! I'm not home now, but will post tomorrow!
-
The Fedora Lounge is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
The Dessert Menu
- Thread starter Bushman
- Start date
Vera Godfrey
Practically Family
- Messages
- 915
- Location
- Virginia
Grain Free Chocolate Chunk Muffins (by Jes)
Put the peanut butter, bananas, eggs, vanilla extract, sea salt, and raw sugar in a food processor. Place the baking soda on the top and pour the apple cider vinegar on top of it to create a chemical fizz reaction. Next, puree until smooth and creamy. Lastly, add the dark chocolate chunks. Using a spoon – not the food processor – mix the chunks into the batter. Fill the cupcake liners up nearly to the brim with mixture; there should be the 16 muffins in total. If desired, add some extra dark chocolate chunks on top of each muffin. Bake for 17 – 20 minutes, until puffy, and until a toothpick inserted comes out clean. If the toothpick penetrates chocolate, select a different spot.
- 2 cups peanut butter
- heaping 1 cup mashed bananas (overripe preferred)
- 4 eggs
- 4 tsp. vanilla extract
- ½ tsp. sea salt
- ¼ cup raw sugar (I used regular granulated, because that's what I had)
- 1 tsp. baking soda
- 2 tsp. apple cider vinegar
- 2/3 cup dark chocolate chunks, plus some extra if you like
Put the peanut butter, bananas, eggs, vanilla extract, sea salt, and raw sugar in a food processor. Place the baking soda on the top and pour the apple cider vinegar on top of it to create a chemical fizz reaction. Next, puree until smooth and creamy. Lastly, add the dark chocolate chunks. Using a spoon – not the food processor – mix the chunks into the batter. Fill the cupcake liners up nearly to the brim with mixture; there should be the 16 muffins in total. If desired, add some extra dark chocolate chunks on top of each muffin. Bake for 17 – 20 minutes, until puffy, and until a toothpick inserted comes out clean. If the toothpick penetrates chocolate, select a different spot.
- Messages
- 16,870
- Location
- New York City
With nothing other to go by than your recipe, these sound impressive but very dense as grain free sound as if they'd become pretty heavy - is that the case or does something lighten them? And, like brownies, dense can be wonderful - just trying to think it all through.
Vera Godfrey
Practically Family
- Messages
- 915
- Location
- Virginia
I didn't think they were overly dense. They had a good texture.
HudsonHawk
I'll Lock Up
- Messages
- 4,381
While I'm sure that's tasty, I want fresh berries, not cooked ones.
- Messages
- 14,544
Well ... we cooked some berries. 
We were driving back to "the farm" after having breakfast in town and noticed that the wild black raspberries were starting to come on. They were pretty sparse and we stopped every 100 yards or so along the single-lane dirt road that leads to "the farm" to find only a handful per stop. We ate a few and then my wife decided to combine them with some fresh blueberries (from the farmer's market) in a upside down cake. I'd post a pic of that, but it was so bad looking that she wouldn't let me. It tasted great though!
We were driving back to "the farm" after having breakfast in town and noticed that the wild black raspberries were starting to come on. They were pretty sparse and we stopped every 100 yards or so along the single-lane dirt road that leads to "the farm" to find only a handful per stop. We ate a few and then my wife decided to combine them with some fresh blueberries (from the farmer's market) in a upside down cake. I'd post a pic of that, but it was so bad looking that she wouldn't let me. It tasted great though!
- Messages
- 14,544
Homemade vanilla ice cream. Cranked by a hit-and-miss John Deere stationary motor.
- Messages
- 16,870
- Location
- New York City
I couldn't find the post (the search engine here is not as good as one might hope), but I believe around Christmas time I inquired if anyone liked / knew about creme horns - a puff pastry filled wth a thick white - icing like, but thicker - creme. I couldn't find any, even in this "everything is here" city, despite a wide and deep search. So I gave up knowing that time would be my ally and, eventually, they'd show up if I kept an eye out.
To be honest, they were the furthest thing from my mind today when I hit our local supermarket for just two things - in and out was the plan - and as I swung by the bakery section (I always take a quick look), holy cow, there be creme horns there. I bought the two packages, have now consume two of the eight and they are as good as I remember. A completely indulgent, bad for you delight. These be the creme horns:
Has anyone been using and having trouble with Photobucket lately? I couldn't get it to rotate the first photo, but that is just one of several issues that I've had recently. What are some other sites you guys use to post pictures to so that you can then post them here?
To be honest, they were the furthest thing from my mind today when I hit our local supermarket for just two things - in and out was the plan - and as I swung by the bakery section (I always take a quick look), holy cow, there be creme horns there. I bought the two packages, have now consume two of the eight and they are as good as I remember. A completely indulgent, bad for you delight. These be the creme horns:
Has anyone been using and having trouble with Photobucket lately? I couldn't get it to rotate the first photo, but that is just one of several issues that I've had recently. What are some other sites you guys use to post pictures to so that you can then post them here?
- Messages
- 16,870
- Location
- New York City
I assume that was the topper to your wienerschnitzel with spaetzle* diner as you went all in German I see - nice choices all of them.
*cut and pasted as those are not the easiest words for this addled speller to tackle.
- Messages
- 16,870
- Location
- New York City
SGF baked up this incredible cake this week, a black chocolate stout cake with salted-caramel cream cheese buttercream frosting.
AmateisGal
I'll Lock Up
- Messages
- 6,126
- Location
- Nebraska
SGF baked up this incredible cake this week, a black chocolate stout cake with salted-caramel cream cheese buttercream frosting.
Holy cats! That looks SO GOOD. Wow!
I just had some petit fours from the Swiss Colony company - strawberry, orange, red velvet, and chocolate. I get their magazines every year and have always wanted to try them, so I finally did. They're pretty darn good.
- Messages
- 16,870
- Location
- New York City
I love petit fours as the icing-and-cream-filling-to-cake ratio is so much higher than in a normal cake slice.
And since I have no pride left anyway, I'll admit that breakfast this morning was a gigantic slice of the snowman cake. I ate it about five hours ago and am just now starting to feel marginally hungry.
- Messages
- 16,870
- Location
- New York City
This pine nut tart - think cross between a pecan pie and a traditional tart - was dessert last night:
- Messages
- 16,870
- Location
- New York City
Tonight will be this ridiculously good looking German Black Forest Cherry Cake (Schwarzwalder Kirschtorte) that super girlfriend just finished making:
From this book
With a thank you to Trenchfriend's homeland.
I'll post more pictures when we cut inside tonight.
N.B., I had to buy Kirsch cherry brandy (see below) for the recipe and, while I knew I was buying brandy, for some reason I was thinking it would be a liqueur - which I should have been disabused of when I paid 44 bucks for the bottle. As super girlfriend was baking, I decided to try the Kirsch and poured a good-sized shot for myself - again thinking "liqueur" and that it would be sweet and not that "boozy." Well, I won't make that mistake again. It's a 90 proof brandy, not sweet at all and it took a layer of my throat off on the way down in one long burn.
From this book
With a thank you to Trenchfriend's homeland.
I'll post more pictures when we cut inside tonight.
N.B., I had to buy Kirsch cherry brandy (see below) for the recipe and, while I knew I was buying brandy, for some reason I was thinking it would be a liqueur - which I should have been disabused of when I paid 44 bucks for the bottle. As super girlfriend was baking, I decided to try the Kirsch and poured a good-sized shot for myself - again thinking "liqueur" and that it would be sweet and not that "boozy." Well, I won't make that mistake again. It's a 90 proof brandy, not sweet at all and it took a layer of my throat off on the way down in one long burn.
Last edited:
- Messages
- 16,870
- Location
- New York City
SGF baked up this mocha apricot log:
- Messages
- 16,870
- Location
- New York City
With temperatures in the 90s, SGF baked up this cooling Key Lime pie:
AmateisGal
I'll Lock Up
- Messages
- 6,126
- Location
- Nebraska
FF! When I'm in New York sometime, I am stopping by your place for dessert!
