The Tomato Tart http://www.thetomatotart.com Handmade, Homemade, Gluten Free, Mon, 08 Feb 2016 18:07:30 +0000 en-US hourly 1 Beet and Goat Cheese Napoleon for Valentine’s Day http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/ http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/#comments Mon, 08 Feb 2016 18:00:22 +0000 http://www.thetomatotart.com/?p=4957 This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

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Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Valentine’s Day Appetizer with Meyer Lemon Dressing

A couple of years ago, I made a heart-themed dinner for Valentine’s Day. We sat at our little kitchen table, and indulged in a meal of cocoa- dusted beef hearts and heart-shaped beet salad finishing with a hazelnut crusted chocolate tart.

This year, we’re continuing our tradition of having a home-cooked dinner on Valentine’s Day. While I don’t know if there will be beef heart, we have continued incorporating heart beets into our Valentine’s Day with this gorgeous beet and goat cheese napoleon Valentie’s Day appetizer

Heart Shaped Beets and Goat Cheese Appetizer

This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

Fresh Beets

It’s hard to talk about this beet and goat cheese appetizer without talking about how lovely it looks. Whether you go for heart-shaped for Valentine’s Day, leave the beets in natural rounds, or cut them into squares for an elegant and modern look, these beet and goat cheese napoleons are striking. The rich magenta hue from the beets, sunny yellow zest, and green of fresh chives, will leave you thinking it’s almost too pretty to eat. Notice, I said almost.

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Dressing

This beet and goat cheese appetizer is pretty with or without a heart-shaped cookie cutter. I find that it’s easier to spread the goat cheese with a Small offset spatula but a regular knife or even the back of a spoon will work.

If you don’t have a meyer lemon, you can use a regular lemon and just add a bit more honey. A deeply flavored raw unfiltered honey works beautifully here.

If you’re cutting the beets into hearts, choose a cookie cutter that is close to the same size as your beets to avoid waste. I usually eat the scraps, but you could dice them and use them in a salad. In short, this pretty appetizer is simple and no need to fuss about it. As good as it looks, it tastes even better.

Makes two beet and goat cheese napoleons

INGREDIENTS:Heart Shaped Beet and Goat Cheese Appetizer

  • 2 medium sized cooked beets (I like boiled beets for this)
  • 1 tablespoons fresh goat cheese
  • zest of one meyer lemon
  • finely chopped fresh chives (optional)

Slice cooked beets into ¼ inch slices. Use a heart cookie cutter to make the heart beets (optional). Place one slice of beet on a plate, spread goat cheese to the very edges of the beet. Press another slice of beet to flatten the layer. Top with another layer of goat cheese and finish with a slice of beet. Use a knife to clean up the edges of the goat cheese and top with meyer lemon vinaigrette, chives, and lemon zest.

INGREDIENTS: Meyer Lemon Vinaigrette

  • 2 tablespoons meyer lemon juice
  • 1 tablespoon honey (slightly warmed if it is crystallized or very hard)
  • 3 tablespoons extra virgin olive oil
  • heavy pinch of sea salt
  • pinch of black pepper

Whisk together meyer lemon juice and honey then drizzle in the olive oil to make an emulsion. Add salt and pepper and taste before serving- adjusting seasoning as needed.

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Mulled Red Wine Jelly A #DIY Holiday Gift http://www.thetomatotart.com/recipe/homemade-red-wine-jelly/ http://www.thetomatotart.com/recipe/homemade-red-wine-jelly/#comments Mon, 21 Dec 2015 12:00:57 +0000 http://www.thetomatotart.com/?p=5675 This mulled red wine jelly is full of holiday spices like cinnamon, bay leaves, and orange. Grilled cheese, burgers, baked chicken, and even vanilla ice cream pair amazingly well with this lovely and easy homemade jelly.

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Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

This mulled red wine jelly is full of holiday spices like cinnamon, bay leaves, and orange. Grilled cheese, burgers, baked chicken, and even vanilla ice cream pair amazingly well with this lovely and easy homemade jelly.  Jump Straight to the Recipe

Homemade Mulled Wine Jelly

“Fifteen dollars? Fifteen dollars for a jar of jam?”

Joshua stared incredulously at the row of  ultra fancy conserves. Ranging from simple strawberry to the more exotic fig and thyme, the jams glistened— the jewels of the BiRite shelves. We continued our shopping and left… without any jam.

In the car, Joshua still couldn’t let it go. “Why would someone pay $15 for fruit and sugar?” I tried to explain that hand made jam uses a lot of fruit. It takes a long time to make jams and jellies in a traditional manner. There is stirring and chopping and sterilizing and water bath canning…

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

The truth was, though, I still hadn’t canned my own jam or jelly. Sure, I’d made lots of jam from Blueberry, ginger, vanilla to tomato kumquat, but I had never taken that leap to home canning. Now, years later, it seems ridiculous that I was so afraid. These days, I’ve canned everything from heirloom tomatoes, to chutney, to blood orange marmalade. Every year, for the past five years, I’ve made jam, jelly, or chutney to give as hostess gifts and holiday gifts.

This year, I decided that wine jelly would be fun! I first had wine jelly many years ago. It was a white wine jelly with orange flower water. I’ve never forgotten that first taste on a bit of bread with cheese. The flavor was unexpected, but completely delicious. This jelly is made from red wine, entwine Cabernet Sauvignon to be exact.

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

entwine  is a collaboration between the folks at Wente Vineyards in nearby Livermore, CA and Food Network. I had the good fortune to spend a day at Wente with Food Network’s Executive Chef, Robert Bleifer and Rupa Bhattacharya, executive editor at Food Network. We walked the vineyards, did some barrel tasting, and had dinner at The Restaurant at Wente Vineyards. We talked about fun and goofy pairings including Rupa’s love of potato chips and chardonnay and my yen for cinnamon and chipotle sweet potato fries with entwine Cab!

Chef Robert Bleifer and Rupa Bhattacharya of Food Network

Since I was making my red wine jelly around the holidays, I decided to play off that spicy cinnamon pairing and add some mulling spices to the mix. I added sliced oranges, bay leaves, cinnamon sticks, and whole peppercorns. As the wine and spices warmed on the stove, my house began to smell just like the holidays. As much as I love eating this jelly, I have to say, that making it is an equal joy. Not only is it simple and quick, it also conjures up really nostalgic and sweet feelings.

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

This mulled wine jelly is suprisingly versatile. I love it on turkey sandwiches and burgers or as a glaze for baked chicken or roast beef. It is so satisfying atop a bowl of vanilla ice cream with some shaved dark chocolate. Perhaps, though, this jelly shines the brightest when enjoyed with cheese. Dress up your grilled cheese sandwich or eat the jelly on a cracker with gorgonzola. Go for broke and slather it on your brie, wrap it in pie crust, and bake until golden and gooey. Of course, you can do like my friend, Mary, and eat it off a spoon.

 Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

This post is sponsored by entwine wines. I received both product and compensation in exchange for creating this recipe. As always, my opinion is not for sale and I only work with brands I love and I feel will be useful for my readers. Thank you so much for supporting the brands that support this blog.
Mulled Red Wine Jelly A #DIY Holiday Gift
 
Prep time
Cook time
Total time
 
Red wine jelly gets the holiday treatment with the addition of cinnamon, bay leaves, peppercorns, and orange. Your whole house will smell like the holidays. Jars of this mulled wine jellyare amazing for the holidays, birthdays, and hostess gifts.
Author:
Recipe type: Holiday
Cuisine: American, French
Serves: 4-6 jars
Ingredients
Red Wine Jelly Ingredients
  • 1 bottle entwine Cabernet (divided)
  • 2 cinnamon sticks
  • 1 orange, thinly sliced
  • 2 bay leaves
  • ½ tablespoon whole peppercorns
  • 1 ½ cups sugar divided
  • ¼ cup lemon juice
  • 2 teaspoons calcium water
  • 3 teaspoons Pomona’s Pectin powder
Instructions
If you are new to canning, check out this great guide before getting started. I like 8oz jars or Weck tulip jars for this jelly, but feel free to use pint jars if you prefer.
NOTE: this recipe was developed with Pomona's Low Sugar Pectin Powder. I cannot guarantee results with other types of pectin because of the reduced sugar in this jelly. You can find Pomona's online or at most natural foods stores.
  1. Prepare your jars and lids for canning. Prepare your water canner bath.
  2. Pour one cup of wine into a large saucepan over medium heat. Add cinnamon, orange, bay leaves, and peppercorns. Bring to a boil, the lower heat and simmer until liquid is reduced by half. Add remaining wine and ½ cup of sugar. Simmer for 10 minutes then strain through a fine mesh sieve. Return liquid to the saucepan; add calcium water and lemon juice and mix well.
  3. In a bowl, mix remaining sugar with pectin until thoroughly combined.
  4. Return the wine mix to a full boil. Add pectin and sugar, stirring vigorously for 1 to 2 minutes. You must keep stirring to dissolve the pectin all the way. Once the jam returns to a full boil, remove it from the heat.
  5. Fill sterilized jars leaving ¼ inch of headspace. Wipe rims clean and top with lids. Put filled jars in boiling water to cover and process for 10 minutes. Remove from water. Let jars cool all the way before checking seals. I usually leave them overnight. Any jars that are not well-sealed can be stored in the fridge for several weeks.

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Gingerbread Hot Chocolate with Spiced Rum + A HUGE Giveaway http://www.thetomatotart.com/recipe/drinks/gingerbread-hot-chocolate-with-spiced-rum-a-huge-giveaway/ http://www.thetomatotart.com/recipe/drinks/gingerbread-hot-chocolate-with-spiced-rum-a-huge-giveaway/#comments Sun, 13 Dec 2015 08:09:08 +0000 http://www.thetomatotart.com/?p=5659 What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll let you be the judge of that!

The post Gingerbread Hot Chocolate with Spiced Rum + A HUGE Giveaway appeared first on The Tomato Tart.

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What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll let you be the judge of that! Jump Straight to the Recipe


Welcome to Day 6 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!


Nothing says holidays more than hot chocolate. When I was growing up, we made an evening out of wrapping Christmas presents. We’d listen to holiday music, light a fire, and my mom would make hot cocoa. It always seems like such a special treat when she’d make cocoa with milk and chocolate syrup- topping it with mini marshmallows or whipped cream.

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

One of the best things about being a grown up is that I can drink hot chocolate whenever I want. And when I want hot chocolate, it’s a lot more serious than the kind with store bought syrup! It starts with a bit of melted butter, brown sugar. Sometimes I add spicees, like this gingerbread spice, vanilla, or cinnamon. I add chocolate in the form of a chocolate bar, baking discs, or chocolate chips! Add to that some cocoa powder and espresso powder and you’ve got a completely luscious hot cocoa. This time I’m adding some spiced rum, gingerbread marshmallows, and hand-whipped cream- because… well, why not?!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

Today, brings to a close, Christmas week! I joined up with some of my favorite bloggers, and we’ve been sharing our favorite sweet holiday recipes and we’re giving away $800 in Amazon gift cards. You still have 12 days  to enter and there are so many opportunities for entries! So be sure to check out my fellow Christmas Week bloggers and take advantage of all your chances to win.

What’s your favorite holiday treat? Leave me a comment and let me know.

Happy Holidays to you and yours!
Sabrina

a Rafflecopter giveaway

5.0 from 1 reviews
Gingerbread Hot Chocolate with Spiced Rum
 
Prep time
Cook time
Total time
 
Gingerbread spiced hot chocolate is so good with spiced rum and gingerbread marshmallows. It's the ultimate holiday treat!
Author:
Recipe type: Dessert, Drinks, Cocktails
Serves: 4 cups
Ingredients
  • 2 ½ cups whole milk
  • 1 tablespoon butter
  • ½ cup brown sugar
  • 1 tablespoon water
  • ½ cup dark chocolate (either chopped chocolate bar, baking discs, or chocolate chips)
  • ¼ cup cocoa powder
  • 2 teaspoons espresso powder (optional)
  • 2 teaspoons gingerbread spice (optional)
  • ½ cup heavy cream
  • 4 oz spiced rum (optional)
Optional Toppings:
  • homemade whipped cream
  • homemade marshmallows
Instructions
  1. In a small heavy bottom sauce pan over medium low heat, heat milk. Do not boil.
  2. In a large heavy bottom sauce pan on medium heat, melt butter. Add brown sugar and water and stir until well-combined and smooth. Stir in chocolate, cocoa powder, gingerbread spice, and espresso powder. Keep stirring until chocolate is melted and dry ingredients are totally incorporated.
  3. Pour one cup of the warm milk into the chocolate mixture and stir to combine. Once that cup is fully combined, stir in the rest of the milk and keep stirring until the the cocoa is completely smooth. Then slowly whisk in the heavy cream.
  4. To serve, pour one ounce spiced rum (if using) into a cup and add hot cocoa, stirring with a long spoon. Top with homemade whipped cream and marshmallows if you’re feeling decadent!

Make Your Own Gingerbread Spice

Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

 

Recipes from Day 6 of Christmas Week! Please visit all our talented participants:

Holiday Fudge from Cravings of a Lunatic

Christmas Wreath Cupcakes from The Redhead Baker

Gingerbread Sugared Almonds from Crumb: A Food Blog

Fresh Cranberry Mini Scones from Farm Fresh Feasts

Praline Pretzels from Food Lust People Love

Cranberry Tangerine Mojito from Mind Over Batter

Peppermint Mocha Hot Chocolate from Rants From My Crazy Kitchen

Gingerbread Cookie Bars from From Gate to Plate

Stained Glass Cookies from Karen’s Kitchen Stories

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Maple Gingerbread Marshmallows + A GIANT Amazon Giveaway http://www.thetomatotart.com/recipe/maple-gingerbread-marshmallows/ http://www.thetomatotart.com/recipe/maple-gingerbread-marshmallows/#comments Wed, 09 Dec 2015 09:04:52 +0000 http://www.thetomatotart.com/?p=5634 These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

The post Maple Gingerbread Marshmallows + A GIANT Amazon Giveaway appeared first on The Tomato Tart.

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These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate! Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate! Jump Straight to The Recipe


Welcome to Day 3 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter

HOMEMADE MAPLE SWEETENED MARSHMALLOWS WITH GINGERBREAD SPICE

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

The first time I saw marshmallow tea for sale, I’m gonna admit, I was pretty freaking excited! I mean, tea… that tastes like marshmallow? Only, the tea didn’t taste like marshmallows. Instead it was made of marshmallow root. I guess I should have known considering I bought it at local grocery called Earth Beam Market. I always kind of wondered what the connection was, but marshmallow research never really made it to the top of my to-do list. That is, until recently.

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

I dug into the history of marshmallows and learned the the original marshmallow candy was a medicinal concoction used to sooth a sort throat. It was actually made with marshmallow root which has mucilaginous properties when boiled, so confectioners went through the long and laborious process of boiling and refining the marshmallow root to create a sort of gel. Think of the gel from chia or flax as an example of a mucilaginous liquid. And yeah, I realize medicinal and mucilaginous are not words we usually want to think of in conjunction with our candy!

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

Anyway, I knew I wanted to make a marshmallow recipe for the holidays. It’s been a while since I’ve shared a marshmallow recipe, and I love homemade marshmallows in my hot cocoa, and it is the holiday season. Since Gingerbread has pretty much been a complete obsession for me as of late, Gingerbread Marshmallows kind of had to happen! I knew I wanted it to be grain free and corn free so I set about figuring out how to make a marshmallow without some of the main ingredients!

The Challenges of Making a Totally Delicious and Totally Fluffy Grain Free, Corn Free, Marshmallow

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!Challenge #1 Corn Syrup:
Sadly, corn is a migraine trigger for me and no sweet treat is worth that kind of pain. Corn syrup is one of the main ingredients in most marshmallow recipes, but I knew had to use a liquid sweetener other than corn syrup. I considered using honey or coconut nectar, but in the end, I chose maple syrup because the flavor compliments gingerbread so well.

Challenge #2 Powdered Sugar:
The second place corn usually shows up in marshmallows is in the powdered sugar. Did you know that powdered sugar is usually filled with corn starch to prevent caking? Even if you don’t have a problem with corn, consider buying organic powdered sugar so you can avoid GMO corn. Wholesome Sweeteners  makes an amazing ultra fine powdered sugar which replaces the corn starch with tapioca, so that challenge was solved for me!

Challenge #3 The Coating:
I feel like a broken record with all this corn talk, but… Most recipes call for coating the marshmallows in a mix of corn starch and powdered sugar. Potato starch steps in here for the corn starch. It’s flavorless and behaves in the same way as corn starch.

Challenge #4 The Egg Question:
To egg white or not to egg white? The traditional American marshmallow is free of eggs. The are dense and chewy with a firm texture. The French marshmallow (pâte de guimauve or guimauve for short) always contains egg whites. They are soft and fluffy and almost melt in your mouth. There is really no wrong answer for egg whites in marshmallows or no eggwhites in marshmallows, it’s simply a matter of preference. I lean towards the luxurious pillowy softness of the egg white version and so I usually go for those and this time was no exception.
Challenge #5 The Gelatin:
Though I was a vegetarian for more than 10 years, I have been mostly omnivore for the past 16 years. My meat consumption has shifted and I try very hard to only eat sustainably and humanely raised meat. About a year ago, I decided I no longer wanted to eat pork or goat because I’ve spent lots of time with pigs and goats and have too close of a connection to them to feel comfortable eating them. The gelatin we find in the supermarket is often made with pork and also makes to effort to source humanely raised animals. A couple of years ago, I discovered Great Lakes Gelatin, which is grass fed and all beef. Another problem addressed!

Challenge #6 The Sugar
I seriously considered making this recipe cane sugar free. After a couple of tests, I had some promising results, but when I tasted the version with organic cane sugar, it won on both texture and flavor. I’m still working on a cane sugar free marshmallow, and I promise I’ll share it when I come up with one I love. For now, I’m okay with the sugar. It is a marshmallow after all, and not exactly health food (Or medicine, for that matter).

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!Making Marshmallows at Home:
It’s actually pretty easy to make marshmallows. If you can whip some egg whites and use a thermometer, you’re most of the way there.Yes, this recipe calls for a candy thermometer, but before your eyes glaze over, hear me out. A candy thermometer is a great thing to have in your arsenal and comes in handy for frying as well. Don’t let the equipment intimidate you; you got this! A stand mixer also comes in handy here, but you can probably use a hand mixer. You might even be able to do it with your bare hands if you’re a total badass. I’ve never tried, but if you do it, please snap chat that cause I’m gonna need to see it!



This recipe is adapted from Shauna Sever’s Marshmallow Madness. Shauna literally wrote the book on marshmallows and she’s my go to gal for recipes for the sweet treat!
4.5 from 2 reviews
Maple Gingerbread Marshmallows
 
Prep time
Cook time
Total time
 
These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!
Author:
Recipe type: Dessert, Christmas
Cuisine: American, French
Serves: 20 marshmallows
Ingredients
  • 4  ½ teaspoons unflavored gelatin
  • ½ cup + 2 tablespoons cold water (divided)
  • 2 large egg whites at room temperature
  • 1 cup organic cane sugar
  • ½ cup dark maple syrup
  • ⅛ teaspoon sea salt
  • 2 tablespoons gingerbread spice (divided)
  • ½ cup powdered sugar
  • 3 tablespoons potato starch
Instructions
  1. In a small bowl, whisk together gelatin and ¼ cup of cold water. Leave for about five minutes so gelatin has a chance to fully “bloom”.
  2. In the bowl of a stand mixer, beat egg whites until soft peaks form.
  3. In a small saucepan over medium heat, combine sugar, maple syrup, 2 tablespoons cold water, and sea salt. Bring to a boil then add gingerbread spice and cook until syrup reaches 240º F then quickly whisk the bloomed gelatin into the syrup until completely combined.
  4. While syrup is heating, mix together powdered sugar, potato starch, and remaining gingerbread spice. Prepare an 8x8 pan by lining it with parchment paper that overlaps all of the pan’s edges.Sprinkle the parchment with a little of the potato starch powdered sugar mix.
  5. As soon as the syrup reaches 240º, turn mixer onto medium high speed and add a couple of tablespoons of the syrup- drizzling it down the side of the mixing bowl to avoid scrambling the egg whites. Add a couple more tablespoons, drizzling down the side, and then a couple more. Now that the eggs are tempered, you can slowly pour the syrup in a a steady stream into the meringue. Beat for about 7 minutes until marshmallow is quite stiff and glossy. Finally turn mixer to high and beat for 5 minutes until the marshmallow has tripled in size.
  6. Using a flexible heat proof spatula, coax the marshmallow into the prepared 8x8 pan and push it into the corners (an offset spatula works well here). Sprinkle some of the remaining powdered sugar blend on the top and shake the pan back and forth to ensure coverage. Allow the marshmallows to set for 6 hours, uncovered, at room temperature before cutting. Once you cut them, roll them in the remaining powdered sugar to avoid crazy stickiness!

Recipes from Day 3 of Christmas Week! Please visit all our talented participants:

Nutella Ganache  from Cravings of a Lunatic

Dark Chocolate Turtle Cups   from Try Anything Once Culinary

Holiday Marshmallow Oreo Santa’s Hats from Desserts Required

Cranberry Gin Fizz from Poet in the Pantry

Peppermint Mocha Fudge from The Redhead Baker

Petit Pains au Chocolat aux Amandes (Petite Chocolate Almond Croissants) from Pineapple and Coconut

Salted Cashew Caramels from All Roads Lead to the Kitchen

Hazelnut Crescents from Amee’s Savory Dish

Bacon Butter Toffee from Comfortably Domestic

Grandma’s Scottish Shortbread from Farm Fresh Feasts

OREO Snowball Cookies from Flour On My Face

Holiday Triple Chocolate Bark from Mother Would Know

Classic Chocolate Crinkles from Daily Appetite

Orange Cardamom Slice and Bake Cookies from Savory Experiments

Homemade Maple Candy from Cooking In Stilettos

Cranberry Cherry Spice Cake Trifle from Food Babbles

Chocolate Walnut Cranberry Pie from Rants From My Crazy Kitchen

No Bake Peppermint Oreo Cheesecake from Big Bear’s Wife

Cream Puffs with Cranberry Orange Sauce from Everyday Southwest

Mini No Bake Eggnog Cheesecake from From Gate to Plate

Chewy Sugar Cookies from Karen’s Kitchen Stories

Pignolata-Italian Honey Balls from Savoring Italy

Caramel Chocolate Cups with Peppermint Chips from Dixie Chik Cooks

Maple Gingerbread Marshmallows from The Tomato Tart

 

Check out these talented bloggers who are also participating in #ChristmasWeek

Cravings of a Lunatic • Desserts Required  • Poet in the Pantry  •  The Redhead Baker  •  Pineapple and Coconut   •   All Roads Lead to the Kitchen  •  Hezzi-D’s Books and Cooks   •   Cupcakes & Kale Chips  • Cooking on the Front Burner   •   The Little Ferraro Kitchen  •   Crumb: A Food Blog   •  The Bitter Side of Sweet   •   Amee’s Savory Dish  •   Comfortably Domestic  •   Food Done Light   •   Farm Fresh Feasts  •   Flour On My Face  •   Mother Would Know  •   Food Lust People Love  •   My Catholic Kitchen  •   Daily Appetite  •   Try Anything Once Culinary  •   That Skinny Chick Can Bake  •   Savory Experiments  •   Cooking In Stilettos  •   Food Babbles  •   Mind Over Batter  •   Rants From My Crazy Kitchen  •   Lauren Kelly Nutrition  •   Big Bear’s Wife  •   Everyday Southwest  •   From Gate to Plate  •   Karen’s Kitchen Stories  •   Savoring Italy  •   Dixie Chik Cooks  •   The Tomato Tart  •   Aloha Flavor  •   CopyKat Recipes


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Gluten Free Chocolate Crinkle Cookies with Gingerbread + An $800 Amazon Giveaway! http://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/ http://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/#comments Mon, 07 Dec 2015 11:30:08 +0000 http://www.thetomatotart.com/?p=5596 These gluten free chocolate crinkle cookies get mixed up with gingerbread spice for Christmas cookie that truly delights. Crisp on the outside and delightfully fudgy and chewy on the inside, these are a holiday favorite.

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Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

Gluten Free Gingerbread Spice Chocolate Crinkle Cookies

Gluten Free Chocolate Gingerbread Crinkle Cookies

These gluten free chocolate crinkle cookies get mixed up with gingerbread spice for Christmas cookie that truly delights. Crisp on the outside and delightfully fudgy and chewy on the inside, I love these crinkles with a kick. Oh, and did I mention these bad boys are dairy free too?  Jump Straight to the Recipe

Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!


Come December, our thoughts shift from pumpkins and turkey to cookies and well… more cookies. The holiday cookie swap is not a new thing, by any means, but it seems like cookie exchanges are more popular than ever. Every time I turn around, there’s a cookie party popping up and one of the most popular Christmas cookies seems to be the chocolate crinkle cookie! So, of course, I had to make a gluten free version plus add my favorite spices like cinnamon, ginger, allspice, and a hint of cayenne.

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My earliest memories of Christmas cookies are confections come from our next door neighbor, Jeanette Watkins, and my mom’s dear friend Mrs. Patton. Jeanette made rice crispy treats, and peanut brittle and would bring them over in a lovely tin at Christmas time. Mrs. Patton’s specialy was her rich and decadent fudge. When my little brother came along, Mrs. Patton always gave us an extra tin of fudge for him because it was his absolute favorite thing in the world.

Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

My mom was not a baker, Santa got Chips Ahoy or Oreos in our house, so I did not grow up with a tradition of baking cookies. As a matter of fact, I recently found myself wondering “When did Christmas cookies become a thing?” I thought maybe it was a more modern tradition, but no, it’s got quite a long history- though it seems like its popularity may have waned in the 70s and 80s as more moms were working. 

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A timeline I found on FoodTimeLine.org looks at the history of the cookie exchange and it seems the tradition may have come from sororities! The first news article mentioning cookie exchanges references the Tri Kappas hosting an exchange at Montgomery Market in 1917. By 1960, The Los Angeles times was calling the cookie swap party a “rising trend”. In 1963, Betty Crocker’s Cooky Book suggests that women have a Christmas “Cooky” Swap Party where each woman brings a dozen cookies for each of the other women at the gathering. HOLY COW, better hope it’s a small party. Who wants to bake 11 dozen cookies?

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Cookie exchange or no, I hope you’ll make these killer chocolate gingerbread crinkle cookies and also enter the giant Christmas week giveaway. You could win a $500 gift card to Amazon (or $250 or $50). I know that kind of extra cash could come in handy for the season. Good luck, and happy holidays. I’ll be back this week with two more gingerbread-themed recipes. Be sure to come and check them out! Jump straight to the recipe

Participants for Christmas Week:

Cravings of a Lunatic • Desserts Required  • Poet in the Pantry  •  The Redhead Baker  •  Pineapple and Coconut   •   All Roads Lead to the Kitchen  •  Hezzi-D’s Books and Cooks   •   Cupcakes & Kale Chips  • Cooking on the Front Burner   •   The Little Ferraro Kitchen  •   Crumb: A Food Blog   •  The Bitter Side of Sweet   •   Amee’s Savory Dish  •   Comfortably Domestic  •   Food Done Light   •   Farm Fresh Feasts  •   Flour On My Face  •   Mother Would Know  •   Food Lust People Love  •   My Catholic Kitchen  •   Daily Appetite  •   Try Anything Once Culinary  •   That Skinny Chick Can Bake  •   Savory Experiments  •   Cooking In Stilettos  •   Food Babbles  •   Mind Over Batter  •   Rants From My Crazy Kitchen  •   Lauren Kelly Nutrition  •   Big Bear’s Wife  •   Everyday Southwest  •   From Gate to Plate  •   Karen’s Kitchen Stories  •   Savoring Italy  •   Dixie Chik Cooks  •   The Tomato Tart  •   Aloha Flavor  •   CopyKat Recipes

Recipes from Day 1 of Christmas Week! Please visit all our talented participants:

Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor

My gluten free chocolate crinkle cookies are a super simple cookie to make. Though some crinkles are made with butter, I thought I’d go for gluten free AND dairy free by using oil instead. There are only a few ingredients and you may even have everything in your pantry right now! These cookies are chocolatey and super chewy with a nice punch from the gingerbread spice. These are so good on their own, but I think they truly shine when you dunk them in hot chocolate or cold milk.

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4.8 from 6 reviews
Gluten Free Chocolate Crinkle Cookies with Gingerbread Spice
 
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Gluten free and dairy free chocolate crinkle cookies with a kiss of gingerbread spice are knock your socks off awesome. This crisp on the outside, chewy on the inside, cookie is a holiday favorite.
Author:
Recipe type: Cookies, Christmas, Vintage
Cuisine: American
Serves: 3 dozen cookies
Ingredients
  • 2 cups light brown sugar
  • 1 cups granulated sugar
  • 4 eggs
  • 1 cup sunflower oil
  • 1 tablespoon vanilla extra
  • 3 & ½ cups gluten free all purpose flour
  • 1 cup minus 2 tablespoons Dutch process cocoa
  • 2 tablespoons gingerbread spice
  • 3 teaspoons baking powder
  • 1 & ½ teaspoons salt
  • 1 cup powdered sugar
Instructions
  1. Using either a stand mixer or a hand mixer, mix the sugars, oil, egg and vanilla on medium-high speed for a couple of minutes until well-combined.
  2. In a separate bowl, whisk flour, cocoa, gingerbread spice, baking powder and salt. Add this to the wet ingredients in three additions and mix until fully combined.
  3. Press plastic wrap over the surface of the dough and refrigerate for at least four hours or up to overnight.
  4. Once the dough is fully chilled, preheat oven to 350º and line two heavy baking sheets with parchment and place about 1 cup powdered sugar a wide shallow bowl.
  5. Use a cookie scoop to portion dough into 1 to 1 ½ tablespoon balls. Roll each dough ball in the powdered sugar and place on the cookie sheets, a couple of inches a part. Bake for 8 minutes- they will still be very soft and you might think they’re not baked, but they are! If you bake them any longer, the awesome chewiness will be gone.
  6. Cool briefly on the baking sheets and then carefully remove them to a cooling rack to cool completely eating. Store at room temperature for up to a week.

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Gingerbread Spice for a Homemade Holiday Gift http://www.thetomatotart.com/recipe/sweets/diy-gingerbread-spice-holiday-gift/ http://www.thetomatotart.com/recipe/sweets/diy-gingerbread-spice-holiday-gift/#comments Mon, 07 Dec 2015 08:54:16 +0000 http://www.thetomatotart.com/?p=5613 I love making spice blends and giving them for hostess gifts during the holidays and throughout the year. What better spice blend than gingerbread for holiday gifts, right?

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Homemade DIY Gingerbread Spice for Holiday Gifts

Homemade Gingerbread Spice Mix

The moment I smell those warm welcoming spices of gingerbread, my attention is instantly grabbed. Gingerbread spice has been turning up everywhere for the last couple of years. From your traditional gingerbread cake to houses, gingerbread men, and even ninjas. Starbucks and Peet’s Coffee have each served gingerbread lattés and mochas, but they tend to be too sweet for me. I recently tried some awesome gingerbread tea and it got me to thinking… I could totally make that.

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I love making spice blends and giving them for hostess gifts during the holidays and throughout the year. What better spice blend than gingerbread for holiday gifts, right?

Gingerbread is a old old old recipe. In the middle ages, Europeans considered gingerbread a true treat. George Washington’s mother made gingerbread for her son long before he would ever be president of a nation not yet founded.  Even Shakespeare had something of a yen for the spicy sweet stuff:

“And I had but one penny in the world. Thou should’st have it to buy gingerbread.” – William Shakespeare, Love’s Labours Lost”

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Gingerbread is popular all over the world. In Germany, gingerbread often includes star anise and coriander seed. Swedish gingerbread recipes often call for coriander and cardamom. In France, Pain D’epices is loaded with ginger, cinnamon, cloves, nutmeg, and anise seed. I’ve taken a cue from both international and domestic recipes in creating my gingerbread spice blend.

It’s spicy, sweet and full of the best holiday flavors. I’ve been putting it in everything from my morning coffee to my  yogurt and oatmeal- oh and of course in every darned cookie, cupcake, and muffin I make.

Best of all, this is a thoughtful, useful and thrifty gift. I found these adorable spice jars at World Market for 99 cents each. Spices are often on sale this time of year, as well, so for a $25 investment and a little time, you can have six little gifts. If you’d like to do a bit more, how about giving a little gingerbread man cookie cutter as well? I also picked up my gift tags at World Market and wrote the gingerbread-themed messages like “Catch Me if You Can” and the Shakespeare quote from above. This recipe is easily doubled or tripled for more gifts!

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Happy Holidays, my friend. I’m calling this Gingerbread Week here at The Tomato Tart because I’ve got four awesome gingerbread recipes from gluten free chocolate crinkle cookies to gingerbread marshmallows and a naughty spiced hot chocolate with spiced rum! I’m also participating in a HUGE giveaway with $800 in prizes.

5.0 from 1 reviews
Gingerbread Spice for a Homemade Holiday Gift
 
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This is a perfect little hostess gift
Author:
Recipe type: Traditional
Cuisine: Holiday, Baking
Serves: 1.5 cups
Ingredients
  • DIY Gingerbread Spice Mix for Homemade Holiday Gifts
  • ½ cup powdered ginger
  • ½ cup ground cinnamon
  • ¼ cup ground allspice
  • 3  tablespoons ground nutmeg
  • 3 tablespoons ground cloves
  • 1 tablespoon finely ground black pepper or ½ tablespoons ground cayenne
Instructions
  1. Mix all ingredients together and pour into decorative jars for giving.

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Gluten Free Turkey Sandwich with Brie, Cranberries, and Red Wine Aioli http://www.thetomatotart.com/recipe/turkey-brie-sandwich/ http://www.thetomatotart.com/recipe/turkey-brie-sandwich/#comments Wed, 25 Nov 2015 08:58:33 +0000 http://www.thetomatotart.com/?p=5577 Leftovers never looked so good! Gluten Free Turkey Sandwich with brie, cranberries, and red wine aioli!

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Leftovers never looked so good! Gluten Free Turkey Sandwich with brie, cranberries, and red wine aioli!

Gluten Free Turkey Sandwich with Cranberry and Brie and Red Wine AioliThese turkey, cranberry, and brie sandwiches, are the perfect way to elevate your leftovers. Roast turkey, ripe brie, cranberry sauce, baby greens, and red wine aioli are stacked on toasted gluten free sourdough bread. It’s hard to get tired of leftovers when they’re this delicious. Jump Straight to the Recipe

GLUTEN FREE TURKEY SANDWICH WITH BRIE, CRANBERRIES, AND RED WINE AIOLI

Gluten Free Turkey Sandwich with Cranberry and Brie and Red Wine Aioli
Of all the things I love about Thanksgiving (and I love ALL the things about Thanksgiving) I might love the day after Thanksgiving the best. There’s something about a house that once was full, being quiet and empty. Something about listening to music while putting away the stemware and folding the linens. Something about knowing that folks are out there fighting for deals on televisions and sweaters while I’m snuggled up with the hubs and the critters. And, really, there’s something about the leftovers.

Gluten Free Turkey Sandwich with Cranberry and Brie and Red Wine Aioli

For at least 10 years, I’ve hosted friends and family and cooked a huge elaborate meal. This year, I had planned to go spend time with my awesome extended family in San Jose. Since I tore my ACL two weeks ago, that’s just not an option. My first reaction to the change of Thanksgiving plans was sadness, but then I realized that I’m actually so excited to spend a no-pressure quiet day in the house. Mulled wine, roast turkey, lovely potatoes, brussels sprouts, and cranberry sauce are the only things I’m planning on making. As for dessert, I’m headed to my friend Lisa’s house tomorrow night, and I’m hoping we’ll knock awesome gluten free pies, but if they don’t get made, I’m totally fine with that too.

Oh, and Friday… I’ve got no cleanup, no linens to wash, no set plans. My day is going to be spent with that warm mulled wine, binge watching Jessica Jones on Netflix and eating these turkey sandwiches with red wine aioli and brie. The level of chill is pretty commendable, don’t you think?

Gluten Free Turkey Sandwich with Cranberry and Brie and Red Wine Aioli

If you didn’t cook, this holiday, you can still make this sandwich with deli turkey and jarred cranberry sauce, it’s really all about this aioli. The red wine aioli is made with entwine Merlot. Everything about it is spectacular, from the color, to the balance of sweet, sour, and savory. It’s out of this world and kind of a sandwich game-changer.

I am a pretty serious sandwich maker. I love love love sandwiches and I hate it when they’re not properly made. My advice, spread the condiments fully to the edges of each piece of bread and also, via Dan Pashman of The Sporkful, ALWAYS add a layer of greens to prevent slippage. The greens help keep the good stuff from sliding out.

Gluten Free Turkey Sandwich with Cranberry and Brie and Red Wine Aioli
This post is sponsored by entwine wines a collaboration between Wente Vineyards and The Food Network. Though I received both product and compensation for this post, my opinions are not for sale. I only work with brands I love and feel will be useful for my readers. Thank you for supporting the brands that help make The Tomato Tart possible.

5.0 from 2 reviews
Gluten Free Turkey Sandwich with Brie, Cranberries, and Red Wine Aioli
 
Prep time
Cook time
Total time
 
These turkey, cranberry, and brie sandwiches, are the perfect way to elevate your leftovers. Roast turkey, ripe brie, cranberry sauce, baby greens, and red wine aioli are stacked on toasted gluten free sourdough bread. It’s hard to get tired of leftovers when they’re this delicious.
Author:
Recipe type: Thanksgiving, Leftovers, Sandwich
Cuisine: American
Ingredients
Turkey sandwich with cranberries, brie, and red wine Aioli
  • Two slices gluten free bread, toasted (I used Bread SRSLY Sourdough)
  • 1 ½ tablespoons cranberry sauce
  • ½ tablespoon red wine aioli (recipe below)
  • 3 oz Roasted Turkey
  • 1 handful of baby greens (I used baby kale)
  • 2 oz ripe brie at room temperature
Red Wine Aioli
  • ¾ cup entwine merlot
  • ¼ cup red wine vinegar
  • ½ cup dark brown sugar
  • 1 clove garlic, finely minced
  • ⅓ cup finely diced red onion (about a quarter of a medium red onion)
  • zest from one small orange
  • 1 bay leaf
  • 1 cup mayo (either store bought or homemade is fine here)
  • heavy pinch of salt
  • ⅛ teaspoon black pepper
Instructions
Make Red Wine Aioli
  1. In a small saucepan over medium heat, bring entwine merlot, red wine vinegar, brown sugar, garlic, onion, orange zest, and bay leaf to a boil. Lower heat to medium low and simmer for 20 minutes or until the liquid becomes very syrupy and is reduced to about ⅓ cup and onions are almost candied. Allow liquid to cool to room temperature, then remove the bay leaf. 
Place mayo in a small bowl, stir the red wine syrup into the mayo a little bit at a time until fully incorporated. Season with salt and pepper to taste. Cover and store leftovers in the fridge for up to a week for store bought mayo or three days for homemade.
Assemble Sandwich
  1. Spread cranberry sauce on one slice of the toasted bread and spread red wine aioli on the other side. Layer with baby greens, then turkey on one side and brie on the other. Add a few leaves of baby greens to one side of the sandwich, then put the two halves together and eat to your heart’s content.

Check out these fun Thanksgiving leftovers ideas from around the web

Thanksgiving Leftovers Pizza from Tasty Yummies

Turkey Holiday Hash from Boulder Locavore

Thanksgiving Leftover Waffles from Foxes Love Lemons

Thanksgiving Leftovers Salad with Cranberry Vinaigrette from The Roasted Root

Arugula Pesto Turkey Tartine from What’s Gaby Cooking

 

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Easy Roast Turkey with Herb Butter http://www.thetomatotart.com/recipe/easy-roast-turkey-recipe/ http://www.thetomatotart.com/recipe/easy-roast-turkey-recipe/#comments Mon, 23 Nov 2015 05:53:34 +0000 http://www.thetomatotart.com/?p=5558 This easy roast turkey takes almost no effort on the day of cooking. Rub it down with a bit of butter and herbs, shove it in the oven, and forget about for a couple of hours. No basting, no trussing, no fussing, just juicy roast turkey and crispy crackly skin.

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Easy Roast Turkey with Herb Butter is Simple, Juicy, and Delicious

Simple Easy Roast Turkey with Herb Butter

Super Simple and Easy Roast Turkey with Herb Butter

Turkey has a bad reputation as fussy to cook and not that great, but guess what, I’m here to dispel that myth with the easiest turkey recipe! After a couple of days of salting and just hanging out in the fridge, this juicy turkey takes almost no effort on the day of cooking. Rub it down with a bit of butter and herbs, shove it in the oven, and forget about for a couple of hours. No basting, no trussing, no nothing, just juicy roast turkey and crispy crackly skin. Jump Straight to The Recipe

I like to think of myself as an adventurer in the kitchen. Even on those holidays when people tend to stick to their traditional family recipes, I am always keen to venture out into uncharted waters. For Thanksgiving 2010, I did a gorgeous Latin-inspired feast and made everything from a 25lb pork leg with cracklins to huitlacoche and poblano tarts. Last year, I went southwestern and even made my own chorizo!

I think I even shocked myself a little when, this year, I reached for the file of recipes from my mother and grandmother. Something about this year made me crave the simple homespun recipes I grew up with. My grandmother’s turkey was always perfect, though we never once ate it warm because my grandfather had to carve the bird in his very special way so that it looked like a bird when he was through with it.

Simple Easy Roast Turkey with Herb Butter

This year, I decided to make a bird that would take very little effort on my part. Aside from the dry brine, you barely even have to think about this turkey. Once it’s in the oven, it’s no baste, no fuss and no muss! Also, it’s delicious with a juicy breast, crispy skin, and succulent legs.

Simple Easy Roast Turkey with Herb ButterA word of warning, all of the ritual of checking the bird, basting it, and worrying over it- well that’s sort of done for. You may even have to talk to your drunk uncle rather than hanging out in the kitchen fussing over your turkey. Or better yet, you can sequester yourself in the kitchen and drink a glass or two of champagne before going out to talk politics and religion with folks you shouldn’t be discussing either with.

Simple Easy Roast Turkey with Herb ButterThis turkey borrows from my grandmother, Judy Rodgers, and Kenji Lopez Alt. Now if that’s not a vote of confidence, I don’t know what is. Now, it might seem strange to ditch the roasting pan, but this method from Kenji Lopez Alt get amazingly even cooking. If you’re interested in why the roasting pan is a bad idea for roasting a whole turkey, Kenji talks about the science, here. The other key here is to heat the oven for a long long long time— the baking steel or stone retains a ton of heat and is also important for getting that even cook on the bird. Other than that, your turkey doesn’t really need anything special. This one uses a lovely herb butter and the stuffing cooks outside the bird. It’s almost too easy, but once you bite into that juicy turkey with crispy skin, you’ll be sold.

Easy Roast Turkey with Herb Butter
 
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This simple recipe works wonders for a small roast turkey. In fact, this is the easiest most foolproof turkey recipe I've ever encounters. The keys to success here, are the salting, the air drying, and the use of the baking stone in conjunction with the cookie sheet and roasting rack. I promise if you follow these instructions, you'll have an awesome turkey for dinner!
Author:
Recipe type: turkey, entree, meat, thanksgiving, christmas
Cuisine: American Traditional
Serves: 6-12 people
Ingredients
  • 1 8-12 lb turkey
  • ¾ Teaspoon coarse sea salt for each pound of turkey
  • 1 stick of butter
  • 3 tablespoons dijon mustard
  • 2 tablespoons honey or maple syrup
  • ½ cup finely chopped fresh herbs (I used sage, parsley, rosemary, and lemon thyme)
Instructions
  1. One to three days before cooking, salt the turkey both inside and out. Cover tightly and leave in the refrigerator for at least 12 hours and up to 48 hours. Eight hours before (or the night before) cooking, gently rinse the turkey and pat it dry with a towel. Place it on a rack on a baking sheet uncovered in the fridge for 8-12 hours. This is what ensures truly crispy skin. Do not leave the turkey uncovered for more than 12 hours to avoid getting tough leathery skin.
  2. On cooking day, Take the turkey out of the fridge and bring to room temperature while you make the herb butter and heat the oven. Place a baking steel or pizza stone on the middle rack of your oven and preheat to 500º for a minimum of one hour while the turkey looses its chill. Line a baking sheet with foil so that it comes up the sides, and overlaps well then place a v-shaped cooking rack on top.
Make the Herb Butter
  1. Melt butter with mustard and maple syrup or honey over low heat. Once butter is completely melted, stir herbs in and allow steep in butter for about 10 minutes before brushing on the turkey.
  2. Brush the herb butter all over the turkey and even put a bit inside the cavity. Set the turkey on the roasting rack then put the baking sheet, rack, and turkey in the oven right on top of your baking steel or pizza stone. Immediately lower oven temp to 300º and roast for 2-3 hours until a temperature, thrust into the deepest parts of the breast registers 150º and the deepest part of the legs register 165º.
  3. Remove the turkey from the oven and tent with foil for 30 minutes before carving.

I hope you have a very happy  holiday with people you love and treasure!

 

Check out these awesome Gluten Free Thanksgiving Recipes:

Goat Cheese Mousse
Cranberry Chutney
Gluten Free Vegan Green Bean Casserole
Caramelized Shallot Mashed Potatoes with Creme Fraiche
Roasted Butternut Squash Stuffing
Gluten Free Butternut Squash Cake with Maple Cream Cheese Frosting

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Gluten Free Chocolate Lava Cake with Peppermint Whipped Cream http://www.thetomatotart.com/recipe/sweets/gluten-free-chocolate-lava-cake/ http://www.thetomatotart.com/recipe/sweets/gluten-free-chocolate-lava-cake/#comments Fri, 20 Nov 2015 07:25:42 +0000 http://www.thetomatotart.com/?p=5544 This gluten free chocolate lava cake with peppermint vanilla whipped cream reminds me of a chocolate dipped candy cane only better because the chocolate flows like molten lava.

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Make your holidays extra merry with these Gluten Free Chocolate Lava Cakes with Candy Cane Whipped Cream

Gluten Free Chocolate Lava Cakes

It all started at the Peppermill where my mother would purchase a box a box of glamorous chocolate covered peppermint sticks at the end of our meal. I was allowed to eat one in the back seat of our Dodge Dart on the way home. I held the long dark chocolate stick between my index and middle fingers and emulated my grandmother who smoked Mores, the long dark brown cigarettes so fashionable in the 1970s and 80s.

I really became hooked, though, after trying the ever-so-elegant After Eights mints that the adults in my family seemed to stash out of reach of little hands. The bracing mint interior and the dark chocolate were almost too grown up for my tastes, but in a way that made me want to try just one more bite.

Gluten Free Chocolate Lava Cakes

No matter the catalyst, chocolate and mint have long been a favorite. In ice cream, mint chocolate chip is my go-to favorite. I believe hot chocolate is one million percent better with a few drops of peppermint oil and one of the first cocktails I ever invented was a boozy minty hot chocolate that became a holiday tradition in my family. There’s something about rich chocolate and fresh mint that says holidays to me!

So, when my friends at Pamela’s Products reached out to me to create a gluten free holiday recipe with Pamela’s All Purpose Gluten Free Flour Blend, I immediately thought chocolate and peppermint. When brainstorming ideas with my husband, I said “Oh, what about gluten free chocolate lava cakes” His face lit up and I knew I’d found my recipe.
If you’ve never had a lava cake, (wait, has anyone not had a chocolate lava cake) it is a small warm chocolate cake that has a crispy brownie like exterior, but the magic happens when you cut into it. A chocolate lava cake is true to its name in that it has a molten chocolate center that flows out onto your plate.

I remember the first chocolate lava cake I ever ate, it was at a restaurant called Wildfire. My friend Two Moons was a sous chef there, and he sent out this wonder of a dessert at the end of our meal. My mind was blown as I stuck my fork into the plain looking chocolate cake and then a gorgeous flow of chocolate burst free. I was hooked. Since then, I’ve had my share of lava cakes, some of them sublime, some just okay. But guess what, even the most meh lava cake is pretty darned awesome. Kind of like pizza or Bradley Cooper movies.

gluten-free-chocolate-lava-cake-01

You may have thought my lava cake-eating days ended in 2012 when I had to say goodbye to gluten, but it turns out, the gluten free chocolate lava cake is a simple feat! With only a few ingredients, and a couple of simple techniques, the only tricky thing about gluten free molten lava cakes is the timing. I recommend having an oven thermometer on hand and also doing a test batch before making this one for a special occasion.

Gluten Free Chocolate Lava Cakes

This gluten free chocolate lava cake with peppermint vanilla whipped cream reminds me of a chocolate dipped candy cane. The peppermint is subtle and the vanilla rounds out the mint flavor. Start with the small amount, and then you can up the peppermint to to your taste. Once you’ve made this holiday peppermint version of the gluten free molten lava cake, get creative. You can omit the peppermint, and instead make it with almond extract or pure orange oil. Of course it’s perfect without any additional flavoring at all. You can serve this with the candy cane whipped cream or with ice cream for a hot/cold temperature sensation!

Gluten Free Chocolate Lava Cakes

This peppermint spiked gluten free chocolate lava cake is based on a recipe from Jean Georges Vongerichten, who is said to have popularized the chocolate lava cake in the United States at his famous Jean Georges restaurant. If you’re gluten free, it’s unlikely you’ll ever try one made by Jean Georges himself, but this is a direct interpretation of his recipe- adapted for the home kitchen. Since the ingredients are so few and so simple, the quality really matters, I used good grassfed butter and cream, 64-72% cocoa chocolate, a fresh plump vanilla bean, pure peppermint oil, and Pamela’s Gluten Free Flour Blend.

This post is sponsored by Pamela’s Products. While I received both product and compensation in exchange for this post, my opinions are entirely my own and are not for sale. I only work with brands I love and I hope will be useful for you, my reader. Thanks for supporting the brands that help make this site possible,

5.0 from 2 reviews
Gluten Free Chocolate Lava Cakes with Peppermint Whipped Cream
 
Prep time
Cook time
Total time
 
This gluten free chocolate lava cake is flavored with peppermint and topped with candy cane flavored whipped cream. This cake is all about timing and good simple ingredients. You can prepare the batter and refrigerate up to 24 hours before baking. If you refrigerate the batter, allow it to come to room temperature before baking.
Author:
Recipe type: Dessert
Cuisine: French, American
Serves: 4 cakes
Ingredients
Gluten Free Chocolate Lava Cakes
  • 1 stick (4oz) grassfed unsalted butter (plus more for greasing ramekins)
  • 4 drops peppermint oil
  • 6 oz dark chocolate, either chopped into small pieces or baking discs
  • 2 eggs and 2 egg yolks
  • ⅓ cup organic sugar
  • pinch of salt
  • 2 tablespoons Pamela’s Gluten Free Flour Blend (plus more for coating ramekins)
Candy Cane Whipped Cream
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 vanilla bean, scraped
  • 2-4 drops peppermint oil
For Garnish (all optional)
  • Cocoa powder
  • Powdered sugar
  • Pink and white decorating sugars
Instructions
For The Cake
  1. Preheat the oven to 450º and grease and flour four ramekins very thoroughly.
  2. In a small saucepan over low heat, melt butter then add chocolate and peppermint oil to the pan. Stir often to incorporate chocolate as it melts. Be patient and avoid the temptation to turn the heat up and remove from the heat as soon as everything is melted. Once everything is melted, taste and adjust peppermint oil as needed
  3. In a medium sized bowl, whisk together eggs, egg yolks, sugar and salt until the mix becomes light yellow, fluffy, and thick. Add in the chocolate in a slow steady stream, mixing as you pour. Finally sprinkle the flour on top and stir in until just incorporated.
  4. Place the ramekins on a baking sheet lined with a silicone mat (this helps prevent sliding). Bake for 11 minutes (until outside is set, but inside is still well) then remove from oven immediately. Leave the ramekins on the counter for 1-2 minutes then place a dessert plate over each ramekin and flip. Once the plate and ramekin are flipped, rest for 10 seconds then lift the ramekin. Voila! The cake should be unmolded and hold its shape. Serve dusted with cocoa powder, powdered sugar, and decorative sugar
Candy Cane Whipped Cream
  1. While cake is baking, pour cream into a glass bowl and place it in the freezer along with a whisk. Leave in the freezer for 10-15 minutes.
  2. Add powdered sugar, vanilla bean seeds, and peppermint oil and whisk until soft peaks form. Serve sprinkled with pink sugar for a candy cane effect.

 

 

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Gluten Free Chocolate Cake with Cinnamon & Chilli http://www.thetomatotart.com/recipe/gluten-free-chocolate-cake-cinnamon-chilli/ http://www.thetomatotart.com/recipe/gluten-free-chocolate-cake-cinnamon-chilli/#comments Sat, 14 Nov 2015 19:19:57 +0000 http://www.thetomatotart.com/?p=5524 This gluten free and dairy free chocolate cake tastes like a Mexican hot chocolate in cake form. That’s a good thing. The chocolate cake is fluffy and gorgeous and the ganache is rich and velvety. You couldn’t ask for a better combination.

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Gluten Free and Dairy Free Chocolate Layer Cake with Rich Chocolate Ganache. The cinnamon, coffee, and chili make it taste like a Mexican Cafe Mocha. So good!

Gluten Free Dairy Free Chocolate Cake with Cinnamon and Chilies. Like a Mexican Hot Chocolate in layer cake form!Meet your new best friend. This gluten free chocolate cake is enrobed in rich dairy free ganache which is also tucked between the deep dark chocolate layers of the cake. Cinnamon and chilli make this like a Mexican hot chocolate fell into a cup of coffee and married a gluten free dairy free chocolate cake. Jump straight to the recipe.

It’s right there. It’s in the jumbled front pocket of your handbag. On your nightstand when you sleep. It’s in the kitchen while you’re making dinner for your your family. It’s poolside during vacation, and at the top of the mountain you’ve worked so hard to climb. It’s right there. The whole world is literally at your fingertips.

scene from a desktop

This massive shift in our culture is changing the way we interact and even the way we think. Yet with all of the access to our people all over the world, many of us report feeling more isolated, less connected, and longing for community.

I’m of two minds. Social media can have a terrible effect on a person’s self esteem. The self-judging, the comparison, the feelings of inadequacy, the jealousy are rough on anyone. On the other hand, Social Media can be a powerful gathering place for friendship, advocacy, support, and community.

Gluten Free Dairy Free Chocolate Cake with Cinnamon and Chilies. Like a Mexican Hot Chocolate in layer cake form!

I’ve been so fortunate to find such a community in food blogging. Over the past five years, I’ve made friends I can turn to for advice on everything from gluten free baking, to finding a pet sitter, to how to use the latest apps and gadgets, to how to cope with personal losses.

Gluten Free and Dairy Free Chocolate Ganache!

Our community was recently struck with a devastating loss when Joan Hayes of Chocolate Chocolate and More suddenly passed away from a heart attack in her sleep. Joan was vivacious, funny, generous, and whip smart. Though I only met Joan once in person, I feel so grateful that I had a chance to sit down and share a meal with her. We interacted often online and I considered her a friend and a colleague. I was looking forward to seeing Joan in Chicago at Blogher Food and at a little dinner party I was hosting with my friends from Gourmet Garden.

Chopped dark chocolate

When Joan didn’t RSVP on time, I thought it was unlike her. I was just about to send her a Facebook message when I heard the news that she had died. Just like that. I knew I wanted to make a proverbial place at the table for her at dinner, and it was my husband who suggested that I make one of her recipes and say a few words about her at the party.

Gluten Free Dairy Free Chocolate Cake with Cinnamon and Chilies. Like a Mexican Hot Chocolate in layer cake form!

So this gorgeous gluten free chocolate cake is adapted from Joan’s Chocolate Mocha Cake. In the spirit of Joan’s warmth I added cinnamon and chilies. With a nod to Joan’s generosity, I made a super-sized triple layer cake. In honor of her welcoming qualities, I chose to make it dairy free as well as gluten free so that everyone in attendance could enjoy it. And of course, it wouldn’t be a tribute to Joan if it was not chocolate, chocolate, and more so there is a veritable boat load of dairy free chocolate ganache coating this beautiful cake.

If you have a chance to visit, Joan’s blog, please do. Consider sharing her lovely recipes on Facebook and Pinterest. Joan may be gone, but as was her wish, her blog will carry on thanks to good planning on her part. Joan was a single mom and the blog, her sole source of income, will continue to support her three teenaged kids. Every time you visit, you’re helping to support her three kids!

I hope you’ll enjoy a big slice of this gluten free chocolate cake with its velvety dairy free gananche and Mexican hot chocolate flavors. I hope you’ll share it with friends and make sure to hug them extra tight the next time you have a chance. Thank you for reading food blogs, for making this beautiful community possible. I am grateful for each of you, every day.

GLUTEN FREE CHOCOLATE CAKE WITH CINNAMON AND CHILLI

Gluten Free Dairy Free Chocolate Cake with Cinnamon and Chilies. Like a Mexican Hot Chocolate in layer cake form!
This dairy free and gluten free chocolate cake tastes like a Mexican hot chocolate in cake form. That’s a good thing. The chocolate cake is fluffy and gorgeous and the ganache is rich and velvety. You couldn’t ask for a better combination. For the chocolate, I used a mixture of 62% and 74% chocolate. To get coconut cream, refrigerate a can of full fat coconut milk overnight then scoop out all of the hard white cream leaving the coconut water for smoothies or other recipes. My favorite is Native Forest as I always seem to get the most cream from this brand.

This post is sponsored by Gourmet Garden. I have received both product and monetary compensation for this post. My opinions are 100% my own and I only work with brands I love and that I feel will be useful for my readers. Thank you for supporting the brands that help make The Tomato Tart possible.

Gluten Free Chocolate Cake with Cinnamon & Chilli
 
Prep time
Cook time
Total time
 
This gluten free and dairy free chocolate cake tastes like a Mexican hot chocolate in cake form. That’s a good thing. The chocolate cake is fluffy and gorgeous and the ganache is rich and velvety. You couldn’t ask for a better combination
Author:
Recipe type: Cake, Gluten Free, Dairy Free
Cuisine: Dessert
Serves: 8 servings
Ingredients
For Cake
  • 4 tablespoons coconut oil, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 2 ounces dark chocolate* (¼ cup), melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup all purpose gluten free flour, no xanthan gum needed
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ tablespoon cinnamon
  • 1 tablespoon finely chopped gourmet garden lightly dried chili
  • ½ cup coconut cream•
  • 1 tablespoon apple cider vinegar
  • ½ cup strongly brewed hot coffee or espresso
For Ganache
  • ½ cup coconut milk
  • 1 tablespoon gourmet garden lightly dried chili
  • 3 cinnamon sticks
  • 4 tablespoons coconut oil
  • 10 oz dark chocolate (I used a mix of 64% and 72%)
Optional garnishes:
  • more finely ground Gourmet Garden lightly dried chili, smoked sea salt, powdered sugar, cinnamon sticks.
Instructions
Make the cakes
  1. Preheat oven to 350º and grease and flour three 5 inch cake rounds. http://amzn.to/1RUXbts
  2. In a large bowl or the bowl of a stand mixer, cream together coconut oil and brown sugar . Beat in eggs one at a time, mixing each egg until it it fully incorporated. Scrape down the bowl with each addition- to make sure every little bit of goodness is incorporated into the cake batter. Add in vanilla extract and melted chocolate. Mix again.
  3. In a smaller bowl, combine flour, baking soda and salt. In a third bowl, vigorously mix coconut cream with vinegar. Next, we’ll add these ingredients to the creamed butter mix. Alternating, add in the dry ingredients in three additions and the coconut cream in two additions. Start and end with the flour. Finally, stir prepared coffee into cake batter.
  4. Pour batter into three greased and floured 5 inch round cake pan minutes, until toothpick inserted in center comes out clean (about 30 minutes). Remove from oven and let cool on cooling rack for 30 minutes before turning cakes out onto plates or boards. Let cake cool all the way before frosting with ganache.
Make Ganache
  1. In a small saucepan, heat coconut milk, cinnamon sticks, and dried chili. Slowly bring to a fast simmer, then lower heat to the lowest setting and steep cinnamon and chili for at least 10 minutes. Keep warm, but don’t let it boil.
  2. Melt coconut oil in a medium saucepan over low to medium low heat. Add chocolate and stir often. Go slow, erring on the side of a too cold pan rather than a too hot pan. Once chocolate is all melted, strain warm coconut milk through a fine sieve and slowly pour the liquid into the chocolate, stirring to incorporate. Allow to cool for 10 minutes before frosting the cake.
Assemble The Cake
  1. If cakes are domed in the middle, use a good serrated knife to slice across the top of the cake removing the domes so you have a nice flat surface to work with.
  2. Place the bottom cake layer on the plate you plan to serve it on. Spread a layer of ganache about ¼ inch thick over the surface of the cake. Repeat with the next two layers. Once you have the thin layer of ganache spread across the top layer, start pouring the rest of the ganache all over the top of the cake. Use an offset spatula or the back of a large spoon to encourage the warm ganache to spill over the edges of the cake. This creates the dripping waterfall look you see on the finished cake.
  3. To garnish, sprinkle powdered sugar and cinnamon through a sifter or fine mesh sieve. Then top with finely minced Gourmet Garden Lightly Dried Chilli and top with two cinnamon sticks.
  4. This cake will keep well in the refrigerator for a couple of days. If you’re storing a frosted cake, don’t let the plastic wrap

 

Please visit some of the other bloggers who have done tributes to Joan Hayes
A roundup of posts dedicated to Joan #chocolateforjoan

Dine & Dish’s Boozy Milkshake for Joan

Texanerin’s Ultimate Hot Chocolate

Fried Dough with Chocolate Sauce from Cravings of a Lunatic

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