With Thanksgiving coming up fast, we couldn't wait to make sure we shared a recipe for pumpkin pie this year. (Yes, this absolutely means we already ate the pie and will happily indulge in another one on the holiday weekend!)
One thing some people can't seem to agree on when it comes to pumpkin pie is whether or not to partially bake the crust. With this version, we slightly blind baked the crust to keep the filling from seeping into the crust, so it would be flaky through and through. However, we've also made it without the additional step and it's still just as delicious.
Since the pie dough will make two crusts, you can easily double the filling and enjoy two pies! We recommend serving with a generous dollop of whipped cream and a dusting of cinnamon, or breaking out some good vanilla or maple ice cream and enjoying a healthy scoop on the side.
Prep: 20-30 minutes
Cook time: 60 minutes to 1 hour and 20 minutes
Yield: 1 9-inch pie (8 generous slices)
You will need:
There are all kinds of brownie recipes out there and we love them all. Sometimes a good cakey brownie with a decadent cream cheese swirl hits our sweet tooth in just the right spot. Other times, there's nothing better than a dense, fudgey brownie.
Friends, this recipe is the fudgey variety, sprinkled with coffee grounds and kosher salt for a brownie experience that'll perk you right up. We adapted this recipe after we saw these in Toronto Eats by Amy Rosen, swapping out our gluten free flour cup for cup, and they are insanely good and super chocolatey.
We also cut the recipe in half, since we never seem to have a rectangular pan lying around. The reduced amount of batter was perfect for an 8 by 8-inch square pan.
Prep: 15 minutes
Cook time: 35 to 45 minutes
Yield: 16 brownies
This recipe needs to come with a warning, because these chicken tenders are so delicious you don't even need to eat them with a sauce (although they only get better once you start dipping them!)
These are fantastic for weeknight meals, since they only take half an hour from start to finish. We've made them just to dip in sauce (BBQ is our favourite), for chicken tacos with a fresh mango jicama slaw, and even for simple salads.
Prep: 5-10 minutes
Cook time: 20 minutes
Yield: 12-16 chicken tenders
When we were testing the last recipe for yellow butter cake, we ended up with some extra cake and a desire to do something different with it. Since we never made cake pops at the bakery (they were just gaining popularity back then), we figured why not give them a go?
Cake pops are still quite sweet compared to a slice of cake — especially once you've coated them with chocolate. One cake pop satisfied our sweet tooth cravings, but they're definitely a fun treat to make and great for parties! Since each one is a blank canvas, you can work them into any theme you want.
We made our frosting from scratch, since you can't beat the taste of everything homemade. We also used real chocolate (couverture chocolate made with cocoa butter) and took the extra step to temper it (it keeps the chocolate hard and snappy, and also keeps it from melting too quickly), but you can also use candy melts if you'd like (make sure to check the ingredients of course!)
Prep: 1-2 hours
Cook time: n/a
Yield: approximately 3 dozen cake pops
What you'll need:
Ingredients (Cake Pops):
Method (Vanilla Frosting):
Method (Cake Pops):
In our opinion, yellow butter cake doesn't get enough time in the spotlight anymore. There are so many wonderful cakes to try these days, but sometimes we sit back and talk about how we remember when this was the classic birthday cake.
The simplicity of this cake shines through when using quality ingredients, ever more the reason to ditch the box cake mix and make it from scratch. And while we love lighter buttercreams, like Italian meringue buttercream or ermine buttercream, we had to go with old-school chocolate frosting for this cake.
Prep: 30 minutes
Cook time: 33-38 minutes
Yield: 1 cake (10-15 servings)
Ingredients (Yellow Cake):
This will yield three 7" rounds or one half-sheet pan.
Ingredients (Chocolate Frosting):
This will make enough icing to frost a 3-layer 7" cake.
Method (Yellow Cake):
Method (Chocolate Frosting):
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