turmeric cream cheese frosting

This is a simple and healthy way to make a naturally dyed piping frosting.

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TURMERIC CREAM CHEESE FROSTING // makes 1/2 cup

by brunchpants

prep time: 10 minutes

INGREDIENTS:

• 1/2 cup whipped cream cheese ( make sure it is whipped and not regular because of the lighter consistency ) 
• 1.5 tbsp. castor sugar ( castor sugar is finer than normal sugar and dissolves easier. ) 
• 1.5 tsp. turmeric

METHOD:

1. mix together all the ingredients well.

2. Place in a quart size ziploc.

3. Chill for 5 minutes in the fridge if the mixture becomes too soft.

4. Cut a very small piece of one corner off and pipe away!

raspberry mini-donuts with pistachio and grey sea salt caramel

A gluten-free indulgence, these miniature sized cake donuts use grey sea salt caramel from CCmade, a small batch artisanal caramel company based in Berkeley, California.  I was introduced to this sugary heaven through Hatchery, a subscription service that sends you a monthly "tasting box" with interesting and delicious artisan made food products.   

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RASPBERRY MINI-DONUTS WITH PISTACHIO AND CARAMEL  // serves 12

by brunchpants

prep time: 20 minutes // cook time: 15 minutes // TOTAL TIME: 35 minutes

INGREDIENTS:

• 1/2 cup almond flour
• 1 1/4 cup gluten-free flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. xantham gum
• 1/2 tsp. cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup coconut sugar
• 2 large eggs
• 1 1/2 cups mashed overripe bananas ( about three small ) 
• 3/4 cup frozen raspberries
• coconut oil spray
• CCmade grey sea salt caramel
• 1/2 cup shelled pistachio

METHOD:

1. Preheat oven to 400 degrees.

2. In a small food processor, pulse the pistachio's until they are evenly broken into smaller pieces.  Make sure to not over process or the nuts will be too powdery. Set aside.

3. In a large mixing bowl whisk together gluten-free flour, almond flour baking powder, baking soda, xantham gum, salt and cinnamon.

4. In a separate large mixing bowl, use a hand or stand mixer to whip together butter and coconut sugar until cream and fluffy.

5. Mix in eggs one at a time into the butter mixture, until well combined.

6. Add mashed bananas and raspberries to the butter mixture, mixing until well combined. 

7. Slowly add the dry ingredients to the butter mixture until well blended.

8. Pour the batter into a gallon-size, freezer bag.

9. Snip of a small corner of the freezer bag, creating a piping bag that will help you easily squeeze the batter into a donut pan. 

10. Generously spray your donut pan with coconut oil.

11. Fill each donut 3/4 of the way to the top.

12. Bake for about 15 minutes or until a knife or toothpick inserted comes out clean. 

13. Allow the donuts to cool slightly before you add the topping.

14. While the donuts are cooling, add the caramel to a small pot and gently heat on low until the caramel becomes soft and liquid.  If you would like your topping to be more liquid, you can add a small amount of milk and stir to get the consistency you want. 

15. Generously pour the caramel sauce in a circular motion over the top of the donuts, allowing the sauce to drip down the sides.

16. Sprinkle the pistachio topping while the caramel is still warm.

NOTES:

• I used a 3" donut pan, however any size will work as long as you adjust the cooking time accordingly.

• Store the donuts in an airtight container.

how to make apple roses

Apples and peanut butter have always been one of my favorite go-to snacks.  This Valentine's day, I wanted to create a dessert that was healthy and also had a romantic edge to it.  These apple roses are very easy to make and look beautiful on a table.  

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APPLE ROSES  // serves 2

by brunchpants

prep time: 15 minutes // assembly: 15 minutes // TOTAL TIME: 30 min

TOOLS & INGREDIENTS:

• 5 small apples
• 1/2 lemon
• 2 - 4 tbsp. peanut butter ( cashew and almond butter also work ) 
• mandoline or ceramic slicer
• bowl for soaking apple "petals"
• 2 small shallow glass bowls

METHOD:

1. Fill a small glass bowl with cold water and squeeze 1/2 lemon into it and set aside. 

2. Place 1 - 2 tbsp. of peanut butter in a small shallow dish, filling it only 2/3 of the way up.

3. Using your finger, make three indents in a triangle pattern in the peanut butter, to allow easier placement of the apple rose.

4. Thinly slice the apples with the mandoline to make the "petals", making sure you slice both halves of the apple evenly to get full circle slices.

5. Soak the petals in the water and lemon juice bowl.

6. Remove the petals and dry them on a paper towel to remove excess water.

7. To start the rose, use one of the smaller apple slices, roll the bottom sides towards each other and hold it with your thumb and index finger.

8. Add the outside "petals" one at a time, staggering the placement clockwise, holding the base of the rose together with your fingers. 

9. Once you have finished the first apple rose, gently place it into one of the indents in the peanut butter, pushing the base down so the petals stay in place. ( Note, the first apple rose will expand slightly until there are more apple roses to hold it in place ) 

10. repeat steps 7 - 9 to create more apple roses, using three roses per bowl.

NOTES:

• The apple "petals" are soaked in water and lemon juice so the apple slices do not turn brown.
• Use firm, fresh apples for the best results.
• Slide in extra apple "petals" to create a more finished and polished look.
• Some of your petals will crack, which are easy to slide out at the end.