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!  

Toasted Coconut & Macadamia Nut Brittle

This is a story about the things that can happen when you have half a pound of macadamia nuts in your freezer and an overly active sweet tooth.  

I think this recipe was contrived something like this... “Oh gosh, I still need to use those macadamia nuts... Macadamia nuts - Hawaii, ooh, I remember the wonderful coconut shrimp we had there - ooh! Coconut!  Coconut, macadamia nuts...white chocolate!  Hmm, a bark?  Nah, too overdone...  Brittle!  Aha!”  

That is pretty much how every recipe I post on this site begins - in the random ramblings of my food brain. 

This recipe was one of those things that surprised me.  I mean, I knew it would be good, but I didn’t expect it to be COMPLETELY RIDICULOUS.  Seriously guys, this batch, which wasn’t small by any definition, only lasted 36 hours.  You won’t be able to stop crunching on this stuff.

The macadamia nuts are so buttery and they add a softer crunch to the crisp, sugary brittle.  The coconut adds both texture and toasty, nutty goodness, and the white chocolate, well, it’s chocolate.  ‘Nuff said.

This brittle feels tropical and Summery, and it is incredibly addicting. 

Isn't toasted coconut so gorgeous? 

Though you would expect it to be very sweet, it strikes a good balance.  The rich macadamia nuts behave almost like a savory element which helps to counteract some of the sweetness of the brittle.

Dipping and sprinkling.  I am not an expert at either of these things.  I do try to be neat, but I always end up dipping my fingers too.

 It's okay if you get a bit messy, and it's also okay if you want to lick your fingers.  (Just be sure to wash your hands afterwards, seriously, let's be civilized.)

Use your friends as hand models, they won’t mind.  Especially if you reward them with brittle.

If you don’t have macadamia nuts on hand, just use whatever you have lying around.  I think pistachios would be excellent! 

Let’s make everything into brittle. 

Sincerely, 

  Pedantic Foodie

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Toasted Coconut & Macadamia Nut Brittle

recipe adapted from Bon Appetite Magazine 

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 3 tablespoons filtered water
• 1 cup unsalted, dry roasted macadamia nuts, roughly chopped 
• 1 cup sweetened, shredded coconut, divided
• pinch of fine salt 
• 1 tablespoon unsalted butter
• 3/4 teaspoon baking soda
• 1 cup white chocolate chips

Liberally grease a nonstick baking sheet with butter; set aside.  

In a medium saucepan combine sugar, corn syrup and 3 tablespoons of water - whisk to combine.  Stir the mixture over medium heat until the sugar has dissolved.  Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil.  Cook until the thermometer reads 290 degrees, about 3-5 minutes.  

Using a wooden spoon, stir in macadamia nuts, 1/2 cup coconut, butter, and salt.  This will cause the syrup to seize at first but it will melt down.  Cook the syrup, stirring often, until the syrup has reached 300 degrees and the pistachios have browned slightly, about 2-4 minutes.  The caramel will be a golden brown.  Remove from heat and quickly stir in baking soda.  As soon as the baking soda has been stirred into the caramel, pour out onto the greased baking sheet.  Use a heat-proof spatula to spread out the brittle.  

While the brittle is cooling, toast the remaining 1/2 cup coconut in a medium frying pan over medium heat.  Stir frequently so that the coconut browns evenly, and toast until the coconut becomes fragrant and deep golden in color.  Melt the white chocolate over a pot of simmering water, or in the microwave.*   

Once the brittle has cooled completely, break the brittle into pieces.  Dip the ends of each piece of brittle in white chocolate and sprinkle with toasted coconut.  Lay the dipped pieces out unto a cooling rack set over a piece of parchment paper.  Once the chocolate has set, serve or store at room temperature in an airtight container between sheets of parchment paper.  (This will keep the brittle from sticking together.)  The brittle will store for up to a week, if you can manage to keep it around that long!  Enjoy!  

*If you decide to melt your chocolate in the microwave, go slowly.  I like to microwave mine at thirty-second intervals, stirring after each, until the chocolate is just melted.