Gluten-Free Chocolate Covered Almond Macaroon Pie

I have felt like I've needed to take some big breaths lately.  I've been sleepy, and though I'm super excited to transition into a new season and share with you some really exciting things that I have planned for my little section of the Internet that you all so graciously visit, I just need to take a little nap first.  

In my sleep-deprived stupor inspiration had been annoyingly out of reach.  Sometimes my food brain gets tired and then in a week or so it's spinning full speed ahead and dreaming up recipes with more butter and caramelized onions then ever.  

Luckily, I have thoughtfully armed myself with inspiration helpers, small things that evoke  innovation when I need a little push.  Magazines are one of my favorite sources of inspiration, and so, I began flipping through the pages of this month's issue of Bon Appetite Magazine in hopes that something amazing would jump out at me.  

My heart was won with the words "Macaroon Crust" - I knew good things were about to happen. 

Of course, I couldn't just follow the recipe because my foodie brain had already started churning out ideas of how to put my own twist on this killer concept. 

I wanted this pie to taste like a Samoa cookie and let me tell you that the final result tasted about fifteen times better than those boxes of cookies.  This pie is kind of insane. 

 The crust is chewy and taste exactly like a coconut macaroon, because, that's basically what it is. It's perfect but because we are foodies we unashamedly paint it with melted chocolate.  Ridiculous, I know, but oh-so-wonderful.

This pie is topped with a combination of almonds and coconut that have been liberally coated with dark, rich chocolate. 

A perfectly smooth and rich almond custard is whisked into creation and poured into our crust before entering the fridge

Try to resist the urge to eat all the almond coconut bark while the pie is chilling.  It's going to be tough but I can promise you that the end product will be totally worth the several hours of waiting. 

This pie... It really ought to be ashamed of itself.  It's audacious, it's gratuitous, it's just plain excessive - and it's so incredibly wonderful. 

Oh, and did I mention that it's completely gluten-free?!  Make this for you gluten-intolerant friends and they will love you forever.  

Pure decadence.  

It seems that my lack of inspiration was actually a good thing.  I have made too many pies to pick a favorite, but this one is definitely in the top five.  

Sincerely, 

  Pedantic Foodie

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Chocolate Covered Almond Macaroon Pie

serves 8 / recipe adapted from Bon Appetite Magazine  

for the crust 

- 2 large egg whites

- 3 1/4 cup finely shredded coconut, I used a 50/50 mixture of sweetened and unsweetened

- 1/4  granulated sugar

- 2 tablespoons unsalted butter, softened 

- 1/4 teaspoon fine salt  

- 7 ounces semisweet chocolate, roughly chopped 

Preheat your oven to 325 degrees. 

In a large bowl whisk egg whites, sugar, and salt.  Use a spatula to work in butter and coconut.  Transfer the mixture to the bowl of your food processor and pulse several times.  Do not over mix!  We don't want to turn it into a paste, we just want to bring it together a bit.  

Grease a 9-inch tart pan liberally.  (Seriously guys, don't skimp on the nonstick spray.  If this pan isn't slick the crust will stick and it will make serving extremely difficult, trust me.) Gently press the crust into the tart pan, working the mixture up the sides of the pan.  I like to use the bottom of a heavy glass to get a smooth bottom crust.  

Bake the crust for 20 minutes, until the edges are golden and the bottom is set and beginning to brown.  Allow to cool to room temperature. 

When the crust has cooled completely.  Melt chocolate over a pot of simmering water or in the microwave until just smooth.  Use a pastry brush to paint a thin layer of chocolate on the crust.  Transfer the pie to the refrigerator to set while you prepare the filling.  

for the filling 

- 1 3/4 cup whole milk 

- 3/4 cup unsweetened coconut milk 

- 3 large egg yolks 

- 1/4 cup cornstarch 

- 1/2 cup + 2 tablespoons granulated sugar 

- 1/4 teaspoon salt 

- 1/4 teaspoon almond extract 

- 2 tablespoons unsalted butter 

In a large saucepan combine coconut milk and 1 cup whole milk.  Place over medium heat and cook until steaming.

In a medium bowl combine egg yolks, corn starch, sugar, salt, and 3/4 cup whole milk.  Whisk to combine. 

When the milk mixture is steaming, slowly stream in about half of the milk into the egg mixture, whisking constantly to temper the eggs. 

Pour the tempered egg mixture into the saucepan and return to heat.  Cook for 5 minutes or until the mixture has thickened and has a custard-like consistency.  

Remove from heat and strain through a fine mesh strainer.  Stir in almond extract and butter and pour the custard into the chilled pie crust.  

Place the pie in the refrigerator and allow to chill for 4 hours, or until the custard has set completely. 

While the pie is chilling, prepare the toppings.  

for the toppings 

- 3/4 cup salted, roasted almonds, roughly chopped (skin-on, if available)

- 2 ounces semisweet chocolate, roughly chopped 

- 1/4 cup shredded unsweetened coconut 

- 1 cup heavy cream 

- 1/4 cup confectioner's sugar 

In a small frying pan placed over medium heat toast coconut until golden and fragrant. 

Melt chocolate over a pot of simmering water or in the microwave until just melted.  Add almonds and coconut to the chocolate and stir until all the almonds are evenly coated.  Pour the mixture out onto a baking sheet lined with parchment and place in the freezer to set for about 20 minutes.  

When the chocolate has set, remove from the freezer and chop roughly with a sharp knife.  Reserve for later use. 

In a large bowl whip heavy cream and confectioner's sugar with an electric hand mixer until soft peaks form.   

When the pie has set, top with whipped dream and sprinkle with the chocolate covered almond mixture.  Allow to sit at room temperature for about 20 minutes before serving, this will make it much easier to slice. Enjoy!!!

Roasted Strawberry Cinnamon Rolls

I wanted cinnamon rolls.  I had gone to the store three times and had forgotten to buy yeast every single time.  Eventually, I remembered the yeast and I immediately came home and started planning.  I wanted cinnamon rolls, but I wanted to Spring-i-fy them a bit.

Lately I have been Spring-i-fying every part of my life.  Pastel nail polish, loads of fresh flowers, iced lattes, and all the strawberries!

Strawberries are lovely straight off the vine, but right now, in early May, they aren’t at their sweetest.  However, roasting the berries brings out some of their natural sugars and intensifies their strawberry flavor.

Roasting also removes some of the excess water from the berries which would make our rolls soggy if we added them raw.  Soggy rolls are not good.

This cinnamon roll dough is soft and airy.  It is dense enough to hold up to the berries, but still soft and pillow-like.

Look at all those pretty berries peeking through.  They are subtly hinting at the sweet, soft, spicy deliciousness that awaits. 

I topped my cinnamon rolls with a bit (who am I kidding?  A bunch!) of cream cheese frosting which I spiked with the sweet juice left over from roasting the strawberries.

These cinnamon rolls are everything they should be.  Classically delicious, with a taste of Spring. 

Happy baking!

Sincerely, 

   Pedantic Foodie

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Roasted Strawberry Cinnamon Rolls

makes 10 rolls / recipe adapted slightly from Alton Brown  

dough 

• 8 ounces warm milk 
• 1/3 cup granulated sugar 
• 1 tablespoon plus 1 teaspoon active dry yeast 
• 15 ounces all-purpose flour (plus extra for dusting)
• 2 egg yolks
• 1 teaspoon kosher salt
• 2 ounces unsalted butter (room temperature)

filling 

• 2 1/2 teaspoons ground cinnamon 
• 2 tablespoons crystalized ginger 
• 1/4 teaspoon ground ginger 
• 1/2 cup granulated sugar 
• 2 ounces unsalted butter (room temperature), plus extra for greasing the pan
• 16 ounces fresh strawberries, quartered

frosting

• 8 ounces cream cheese (softened)
• reserved berry juices, cooled
• 1 cup confectioner’s sugar
• 5 tablespoons heavy whipping cream 

Preheat oven to 425 degrees.

In the bowl of your stand mixer combine milk, sugar, yeast, egg yolks, flour, and salt.  Use the paddle attachment and combine on low speed for 1 minute.  Allow the dough to rest for 15 minutes. 

Fit your stand mixer with dough hook and add butter.  Mix on medium speed for 8 minutes, until the dough is smooth and pulls away from the side.  

Turn the dough onto a floured surface and form a large ball.  Place in an oiled bowl and cover loosely with plastic wrap.  Allow to rise in a warm place for 1 hour.

While the dough is rising, roast the strawberries.  Lay the quartered strawberries out on a baking sheet or small pan and bake for 20 minutes, or until they have begun to release some of their juices.  Allow the berries to cool while you prepare the filling.  

In a small bowl combine sugar, ginger and cinnamon. 

Coat a 9x13 pan with softened butter.  

Remove the dough from the bowl.  Roll out on a floured surface into a 15x12 inch rectangle.  Rub with softened butter and sprinkle with spice and sugar mix.  Pat the spices gently to press into the dough.  Evenly distribute the cooled, roasted strawberries, pressing them gently into the dough.  Reserve the excess juice from the berries.  

Roll the dough towards you, tucking so that the roll is tight.  Cut the roll in half, and then cut each half into 5 even pieces, this will give you a total of 10 rolls.  Place the rolls in buttered cast iron skillet or 9x13 pan and cover loosely with plastic.  Allow to rise for 40 minutes.  

Preheat oven to 375 degrees.

While the dough is rising, prepare the frosting.  In a clean bowl beat cream cheese with an electric mixer for several minutes, until fluffy.  Beat in berry juices.  Slowly add confectioner's sugar until fully incorporated, and add heavy cream.  Refrigerate until ready to use.  

When the rolls have finished rising, bake for 20 minutes or until deep golden brown. 

Allow to cool slightly before coating with frosting and devouring. 

Enjoy!  

Strawberry Cheesecake Cupcakes

I recently realized that my blog was responsible for a dire failing.  Over the past several years I have failed to offer you one single cupcake recipe.  I do not know how this gross misdemeanor escaped my notice until now, but I am fixing that now and bringing you something that I think will certainly make up for last two year’s lack. 

When I was little I remember how elated I was when my mother would purchase a box of strawberry cake mix and strawberry icing.  I am not sure which I found more exciting, the pale, pastel color of the cake and icing or the taste of the dessert itself.  

Since those days, I have become a highly fastidious food snob and have trader boxed cake mixes in for a kitchen scale and canned icing for a piping bag.  However, pink frosting has in no way lost its appeal. 

These cupcakes are the amalgamation of strawberry cheesecake and a vanilla cupcake.  They are ever so fetching and perfectly balanced.

The frosting is a sweet, strawberry buttercream and the airy vanilla cake is filled with lightly sweetened cream cheese.  I love how the texture of cream cheese changes when it is baked.  That is probably my favorite part about these croissants.  

Graham crackers are smashed and sprinkled, jam is drizzled, and strawberries are sliced.  

I love that the cream cheese adds a bit of tangy contrast to the sweet cake and frosting.

I'm in love with this color.  

If you are planning on doing some baking for Easter, these should definitely be on your list.  

We just combined cupcakes and cheesecake.  This is so good, this is so right. 

Happy baking! 

Sincerely, 

   Pedantic Foodie

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Strawberry Cheesecake Cupcakes 

makes 2 dozen 

for the cream cheese filling 

• 8 ounces cream cheese 
• 1/3 cup confectioner’s sugar 

In a small bowl beat cream cheese with a hand mixer until fluffy.  Slowly incorporate confectioner’s sugar, beating thoroughly.  Transfer to a piping bag and reserve for later use.  

for the cupcake batter

• 1 cup unsalted butter 
• 2 cups granulated sugar 
• 4 large eggs 
• 1 cup whole milk 
• 1 tablespoon vanilla extract 
• 3 cups all-purpose flour 
• 1 tablespoon baking powder 
• 1/2 teaspoon fine salt 

Preheat oven to 350 degrees.  

In a large bowl sift to combine flour, baking powder and salt.  

In the work bowl of your stand mixer, fitted with the paddle attachment, beat butter until fluffy.  Add granulated sugar and beat on medium-high speed for 1-2 minutes.  Beat in eggs one at a time, mixing well after each addition.  Add vanilla extract.  

Add small additions of flour mixture and milk, alternating between the two until all ingredients are well combined.  

Line two 12-cup muffin tins with cupcake liners.  Divide the batter among the cups, being careful not to overfill.  Pipe a small amount, about 1 teaspoon, of the cream cheese mixture into the center of each cake.

Bake cupcakes for 20-25 minutes, until golden.  Allow the cupcakes to cool thoroughly before icing.  

for the buttercream 

• 1 cup unsalted butter, softened
• 4 cups confectioner’s sugar 
• 1/2 cup strawberry preserves
• 2 tablespoons heavy whipping cream 

In the work bowl of your stand mixer beat butter until fluffy.  Slowly incorporate confectioner’s sugar, beating well after each addition.  Beat in strawberry preserves and heavy whipping cream.  Transfer to a piping bag.  

topping and assembly

• 1/2 cup graham cracker crumbs
• strawberry preserves 
• fresh sliced strawberries 

Pipe buttercream unto the top of each cake and sprinkle with graham cracker crumbs.  Drizzle with strawberry preserves or top with a fresh strawberry.  Serve immediately or refrigerate until ready to serve.  Enjoy!