I have hit the floor running every day this week and that means that you are regrettably getting a drive-by recipe today. You don't mind, right?
My buddy Serena (aka: Wonder Twin) discovered this recipe on Pinterest and posted it to our "Did It/Made It" board. I really want to try it because
I have no spare time right now. None.
I love dessert. Nay, I NEED dessert.
I have family members with food allergies and this quick cake is gluten, dairy and sugar free. Yippee!!
Even if it's a total flop (which I don't think it will be), you've only lost 2 minutes of your day and pennies in ingredients. Totally worth a shot!
The recipe is from ATX Gluten Free and you can substitute your favorite gluten-free baking mix, which for me is currently Cup-4-Cup from Chef Thomas Keller. My sister has been using it on all our favorite family recipes and having some great results!
Looking at my calendar, I should have 2 minutes to myself... in November. Maybe I can make this cake then. I hope you have some time this weekend to try this little dessert!!
I have been a little obsessed with dessert lately. Not that I've eaten a lot of them, but I've been on the hunt for... something... you know when you are craving something and you don't know what it is? Well, I found it. I was craving this: mini apple pies. But not just any little pie, ones made with egg roll wrappers. This appeals to me in the same way a super-thin crust pizza appeals to me. I don't feel as guilty if the crust is light and "other stuff" is healthy-ish. Apples are healthy, right? Cinnamon is healthy, right? We just won't think about the sugar right now.
I stumbled on this recipe from spoonforkbacon.com over on Pinterest and I think I might give it a whirl on Easter Sunday. I'm already making Ina's Potato-Fennel Gratin and I know some of the sisters are planning on bringing dessert but you can never have enough dessert. Sacrilege. Let us never speak of it.
While reading through the recipe I noticed that they use tapioca pearls in their filling, a little trick I use in my berry crisp because the tapioca creates a thickness in the sauce without adding flavor or strange texture. You won't even notice it's there but will make a dreamy filling.
So here's the gist:
You combine all the filling ingredients in a bowl (apple, tapioca, lemon, cinnamon, sugar, etc.) and let it sit a bit to meld. Take your little egg roll wrappers and add a dollop of filling, seal and bake until lightly crisp and browned. Oh yum.