This is a Coconut Macaroon, topped with homemade Cherry Frozen Yogurt and homemade Honey Lemon Curd (made with the leftover egg yolks from the macaroon recipe).
Here you see a little hand that can't stay away from the Very Lemony Muffins, topped with little "hats" of thin lemon slices, boiled in honey-water syrup for about 10 minutes, then dried. The resulting syrup was then drizzled over the muffins.
During our week in Denver, where we had a wonderful time (I'll blog about that in a minute...), I tried to make a few things for my new No More Crohns. com booklets that I'm working on. One was a macaroon recipe that you press into a square pan and bake, then cut and top with stuff. Another one was a batch of little super lemony muffins made with coconut flour (both pictured above), but the best one of all was this darling peanut butter pumpkin shaped cake! I just don't understand the chemistry of combining basically peanut butter, honey, eggs and a little baking soda and getting a dense cake, sort of like carrot cake! But anyway, this is it. Also, the recipe for the icing, which I found a variation of on one of the SCD recipe sites, was very wonderful. I ground up a well cooked carrot in the baby food grinder to add orange color to the beaten butter, honey and peanut butter icing mixture. Erin made dollops of the leftover icing (which makes you think of Reese's Peanut Butter Cups or Butterfingers) on a cookie sheet to freeze for later. They'll give her something to nibble on Halloween!
Oh! We had a sweet week.
1 comment:
They all look delicious! And the cake is so cute. Love you
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