Merry Christmas!!

Merry Christmas!!

Greetings of the Season and Best Wishes for the New Year!!

Love to share a Birthday cake, homemade, decorated by me, Cute Monsters and Uglydoll Birthday Cake for my 8 year old son.
The cake was fantastic, chocolate explosion, layers of chocolate wonderland and chocolate mousse topped with chocolate ganache.
Theme was Little Cute Monsters inspired by the whole world of cartoon creations. I did my best and created few new characters with help from my kids, my biggest inspiration.

For more decorating ideas, themes, fondant decorations and toppers please visit my store, http://www.etsy.com/shop/petitfondantcreation

Happy New Year, best wishes from My Wandering Spoon!!

Happy Thanksgiving! Gluten Free Homemade Stuffing Recipe

Happy Thanksgiving!

This year Thanksgiving lunch will be delicious and gluten free:-)
We will be making boneless turkey breast wrapped in pancetta and homemade gluten free stuffing with:
sweet carrots, flavorful parsnip, crunchy celery, red onion and just a few strips of goodness of pancetta to compliment flavor of the bird.

You will need these ingredients:

1 loaf gluten-free sandwich bread, Rudi♥s, diced into 1-inch cubes
1 large red onion, peeled and diced
2 stalks celery, diced
4 medium carrots, diced
1 parsnip, diced
2 large eggs
4 strips pancetta,chopped
4 cups chicken stock, heated

Heat the oven to 350°. Spread the bread cubes out on a baking sheet. I love to sprinkle bread with extra virgin olive oil and sea salt. This is optional.
Put the baking sheet in the oven and toast the bread. After 10 minutes or so, toss the bread cubes around to another side. When all sides are toasted, about 20 minutes.

Set a large skillet over medium heat. Pour in the olive oil. When the oil is hot, add the onion, celery, carrots, parsnip. Cook, stirring frequently, until the onions are golden. Add bacon and cook for another 5 minutes.

Toss stuffing together with the bread cubes. Put them all into a greased 8 x 12-inch casserole pan.
Whisk the eggs vigorously and slowly drizzle into the hot stock.
Pour this stock evenly over the stuffing. Cover the casserole pan with foil.

Bake the stuffing for 30 minutes, then take off the tin foil. Bake additional 10 minutes until the bread cubes are firm.
If you like you can pop the dish under the broiler for few minutes for nice golden crust.
What an amazing side dish. Flavor is rich, you can tell that is homemade, feels good.
Happy Thanksgiving!

HAPPY HALLOWEEN! Banana Bread with Pecans and Rice Flour

Happy Halloween everybody!

Still on my track with gluten free baking. Just amazed how all baked goods taste so delicious.
This banana bread, or what is left from this bread is a fantastic recipe-:) Texture is light, inside fluffy, outside just how the bread should be, amazing flavor. Highly recommend this recipe.

Banana bread, gluten free

1/2 cup stick of sweet cream butter
1/4 cup light brown sugar
2 eggs
2 ripe bananas
1 cup ground pecans
1 cup brown rice flour
1 teaspoon organic vanilla bean sugar
1 teaspoon baking powder, gluten free

Preheat oven to 350 degrees F. Grease and flour one 9×5 inch pan.
Cream butter and sugar until smooth. Beat in eggs, then bananas. Add pecans, flour, soda and vanilla stirring just until combined.
Pour into prepared pan and bake at 350 degrees F for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool and serve. Leftovers store in refrigerator or freeze.

Check out my new cupcake and cake creations, and have fun, super cool, happy and safe trick or treating-:)

Happy Halloween everybody!

Mini Rice Flour Donuts

Fresh, hot, homemade mini donuts. Just came out of the oven, dipped in semi sweet chocolate sauce. Most important thing- they are Gluten free, made with brown rice flour, so good.
Recently I decided to change some of my eating habits. Trying to switch and use more rice flour instead of regular flour, cut down the carbs.
Still love to bake and make all kinds of goodies but being more avare of ingredients. Less butter, use olive oil instead, less sugar, more enchanting ingredients like, almonds, vanilla or citrus zest and instead of cows milk, soy or rice milk. All this changes give amazing results and more energy. Nobody complains, everybody like it-:)

Yesterday I made bite size mini donuts using brown rice flour, olive oil, cinnamon and some semi sweet chocolate just to make them a little bit yummier.

Perfect when served with ice coffee or cold soy milk for the kids.

Ingredients:

Donuts:

1 cup brown rice flour
1/4 cup light brown sugar
1 tsp baking powder, gluten free
pinch of cinnamon
1 large egg
2 tbsp olive oil
2 tbsp plain nonfat kefir

Glaze:

1/2 tsp butter
1/4 cup semi sweet chocolate chips
2-3 tbsp chocolate rice milk, as needed

Preheat oven to 375 degrees F.
Whisk together all dry ingredients in a medium bowl. In a separate bowl, beat the egg, sugar, oil and kefir well with mixer. Pour liquid ingredients into the dry ingredients and mix until combined. Grease the donut pan with non stick spray and fill each form half full.
Bake for 10 minutes. Remove from the pan, and cool on a wire rack.
In a small saucepan or using double broiler, over low heat, heat butter and chocolate chips stirring constantly. Continue to stir, until chocolate is melted. Add few drops od milk if needed and stir till sauce is smooth.
Dip every donut in a sauce, lay on a serving plater and enjoy!

Now, for parties and celebrations you can make things even more fancy and adorable by adding totally cool decorations. Any party or celebration will be looking even better with cakes and cupcakes decorated with fantastic themed toppers.
For more info on super cute fondant toppers and decorations for occasions please visit my online Petit Fondant Creations store.

Thank you, and have a sweet day-:)

Big Island of Hawaii, Delicious Eateries

Aloha!
I was fortunate to spend some time this Summer with my family on Hawaii’s Big Island. It is place like no other, experiencing Hawai’i Volcanoes National Park, Hawaii Tropical Botanical Garden, Rainforest, Waipio Valley, Amazing Beaches, Snorkeling with Body Glove and many more.
Since the days are packed with all the activities and so many breath taking places to visit, great meals are must.
Here are some photos that I would love to share and few links for delicious, ultimate and must visit eateries around the island.

Hilo’s Farmers Market, offering fresh local produce

Sweet Rice Taro with Young Coconut

Macademia Nut Butter

Goat Cheese, different flavors

White Sugarloaf Pineapple

Cafe Pesto, Hilo Bay, lovely restaurant

Sandalwood Sandwich, toasted with Japanese eggplant, marinated artichokes, sun dry tomatoes, rosemary gorgonzola cheese on fresh baked French roll, served with purple sweet potato mash

Pesto BBQ Chicken Pizza

Hakalau Sandwich, warm with kalua turkey, spinach, mango chutney, carmelized onions on garlic French bread served with baked potatoes

Kids Meal Harry Potter’s Pizza with cheese and pepperoni

Here is the list of must see must try places:
Breakfast or Lunch place- Dave’s Coffee Shack, delicious pancakes and sweet bread French toast-:)
Lunch place Lighthouse Liquor and Delicatessen, best ever baked whole wheat pretzels, fantastic selection of sandwiches.
Lunch or Dinner, Village Burger, great selection of burgers, great flavors.
There are many more great places to visit, Macademia Nut factories like Mauna Loa, Hamakua plantations, Donkey Balls chocolates, Coffee Farms and many more.
Macademia nuts are most popular nut on the islands, at it comes in many different flavors: sweet, salty, savory or something between. Also very popular are coffee beans dipped in chocolate and made locally delicious brittle candy.

Hope you will like the post, useful guide for the future travelers.
Mahalo!

Red Velvet Whoopie Pies, Happy 4th of July

Happy 4th of July!
Summer is in a full swing. It’s time for grilling, BBQ, fresh ripe fruits, nice desserts, backyard party time-:)
I am guessing there are a lot of lemonade stands on many corners in many places.
Since there is a lot of food served and everybody munches something all the time, I’m trying to prepare and make desserts which are much lighter.
This time I made all time favorite Red Velvet but in the other shape, whoopie pies. So convenient to eat and enjoy, for small and big hands, just grab a napkin and dessert is served-:)
For 4th of July I made special fondant toppers which pieces form The Flag. I am trying to create new fondant toppers all the time and especially love to work on custom orders, big thanks to everybody who is following my store updates and upcoming decorations-:)

Ingredients:

Makes 6 Whoopie pies

For the pies:

1 cup light brown sugar
2 eggs
1/2 stick butter, softened
1 cup plain non fat yogurt
2 tablespoons red food coloring
1 teaspoon vinegar
2 cups whole wheat pastry flour
1 teaspoon baking soda
salt, optional

For the icing:

1 cup mascarpone
1/2 cup icing sugar
1 teaspoon vanilla sugar
zest of 1 lemon

Preheat the oven to 350 degrees F.
In a food processor, mix the sugar with the eggs, butter, yogurt, food coloring, vinegar. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
Place the liners into a whoopie pie pan or use non stick spray and divide the batter evenly, pouring only halfway so the batter doesn’t overflow. Bake, rotating halfway through, for 10 to 19 minutes. Remove the pies and let cool.
In a bowl, beat the mascarpone, icing sugar, vanilla and lemon zest together until the mixture is smooth.
Spoon and spread cream on the whoopie pie only on one side and then form the pie adding just a cake part.
This recipe has less fat and sugar.
Take a bite and enjoy!
Happy 4th oh July!
Have a great and lovely Summer-:)

Mac and Cheese, Creamy and Smoky made from Scratch for Fathers Day

Well, have to use my excuse ticket because last few months I was really busy starting and working on my Fondant store
Petit Fondant Creations. Still, I had to find time to make a post for Father’s Day and my lovely blog.
My husband is a brilliant dedicated hard working dad and we are so proud of him.
When I asked him what would he like me to prepare for the lunch today, he surprised me,”How about something with cheese?”.

I wanted to make Mac and Cheese from scratch for a long time so this was the perfect opportunity.
Off course, had to spice things a little bit, so I included wonderful Salame Secchi in the recipe which is slow aged pork salame without gluten, no MSG and 0g Trans fat, it added fantastic kick to the dish.
For the choice of cheeses I decided on: Aged Cheddar sharp, Creamy Goat cheese and Parmesan cheese.
My kids love goat cheese and I think it’s a great addition to the Mac and Cheese, it adds creamy texture and perfect amount of flavor to the dish.
For the extra cool serving experience I decided to bake and serve Mac and Cheese in individual oven safe dishes.
There is something really cool about home made Mac and Cheese.
It is sooooo good, creamy, tasty dish and gets better in every bite.

Ingredients:

1/2 pound elbows macaroni
3 brown large eggs
1 1/2 cups evaporated milk
1/4 teaspoon all spice
1 cup grated sharp Cheddar cheese
1/2 cup finely grated Parmesan Cheese
1/2 cup Goat cheese
1 cup Salame Secchi, cut into small pieces
sea salt, as desired

Preheat oven to 450F.
In a large pot of boiling water cook macaroni as directed on the package, around 8 minutes. Drain and set aside.
In a large bowl, whisk together the eggs and evaporated milk. Add salt, all spice, cheeses and salame, mix well.
Add pasta and stir well to combine.Transfer macaroni mixture to individual oven proof ramekins. Gently spread the mixture to foam an even layer. Sprinkle with extra parmesan cheese on top.
Bake until sauce is bubbling and golden crust is formed.

Let it rest for few minutes before serving. Enjoy!
Happy Father’s Day to all the hard working dad’s!

Biscuits Made with Love, Happy Mother’s Day

Happy Mother’s Day to all the Mom’s!
For me, being a mom is the most beautiful thing in the world-:)
Today we made biscuits together, what a fun way to start a day-:)

These biscuits are amazing, have reach creamy taste from kefir and whipping cream and no eggs or butter are needed, only for brushing if you prefer.
They are done in an hour, great handy recipe when no bread available.
Perfect for breakfast or dinner.

Homemade Biscuits

Ingredients:

2 1/2 cups self-rising flour
1/2 cup kefir
1/2 cup whipping cream
1/2 cup Parmesan cheese, freshly grated
sea salt, for taste
1 spoon butter, melted for brushing

Directions

Preheat oven to 400 F.
In a bowl of the stand mixer, combine dry ingredients together. Make a well in the center and add kefir and whipping cream. Add the dough hook and start mixing dough on the lower speed for 5 minutes.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a biscuit cutter.

Transfer dough rounds to a pan.

Gather scraps and repeat. Brush with butter. Bake for 25 minutes or until golden brown.
Serve warm with butter, jam or any spread that you love.

Share and enjoy!
Happy Mother’s Day!

Blackberry Orange Mini Pie

Thursday afternoon, craving homemade pie or even better mini pie with rich, amazing flavor. Fresh organic blackberries, orange zest, vanilla, honey and delicious flaky homemade crust, all done in one hour and less then 160 cal per pie, Yum!

Ingredients:

Pie dough

1 cup flour
4 tbsp butter, cut in small pieces
4 tbsp cold water
salt, optional

Filling

1 cup fresh organic blackberries
1 orange, zest and juice
honey, for taste
vanilla sugar, for taste

Sift the flour, butter, salt and water in the bowl of stand mixer with attached dough hook. Mix the ingredients for few minutes till you get nice ball of dough.

Wrap the dough in plastic wrap and let it chill for 20 minutes.
Preheat the oven to 400F.
Using the heavy bottom sauce pan over medium heat cook the blackberries with orange zest, honey and juice from the orange.

Let it simmer for 10 minutes. Add vanilla.

Roll the dough into four balls and shape them into the medium size muffin pan.
Bake them for 5 minutes.

Fill the pie cups with filling and return them to oven, bake additional 16 minutes.
Wait just a moment, take a deep breath, enjoy the wonderful aroma till pie is warm not super hot and….eat.
What a fabulous size dessert and even better, everybody has their own individual dessert, fantastic.

Easter Eggs and Orange Peel Vanilla Sugar Cookies

Happy Easter to all people who celebrate Easter today, Hristos Voskrese!
Like every year, we dyed the eggs in the onion skins. Eggs have amazing aroma and flavor from all the herbs, Bay leafs, Black Pepper corns and spices.
My kids helped me to make Easter cookies, crisp snaps made with orange peel, vanilla sugar and honey. So buttery and delicious to snack on.

These cookies are perfect to serve with nice cup of tea or glass of milk.

Orange peel vanilla sugar cookies

Ingredients:
1 stick sweet cream butter
2/4 cup light brown sugar
1 egg yolk
2 cups all purpose flour
peel of one orange
1 tea spoon organic vanilla sugar
1 spoon honey
1 egg white, for brushing

Preheat the oven to 375F.
Put the butter and sugar into bowl of standing mixer and beat on the medium high speed. Add the yolk. Sift together the flour, add orange peel and honey, steer until combined.
Make a ball of the dough, wrap in the plastic wrap and let it chill in refrigerator for 30 minutes.
Line the large baking pan with parchment paper.
Unwrap the dough and using the roller, roll it till desired thickness.
Stamp out rounds with cookie cutter and put them on the prepared cookie sheet.
Bake cookies for 6 minutes, then brush with the egg white and sprinkle with vanilla sugar. Return to oven and bake for additional 5 minutes or until golden brown.
Warning: Cookies smell fantastic and you can really feel the taste of orange and wonderful sweetness of vanilla.
Everybody who loves orange jam will love these cookies.
They are also great addition to ice cream bowls in Summer time:-)
Happy Spring Time Everybody!