Gluten-Free Baked Apple Cider Donuts

HI Bakers, This is a great hand waffle.  If you want a regular waffle this isn’t it…These gluten-free Pumpkin Liege waffles are made from a yeast dough studded with lots of pearl sugar bits which makes them sweet enough to eat plain. There is pumpkin in the dough too but honestly you can’t really taste it. Expect a sweet yeasty waffle that’s a perfect grab and go treat. They make the perfect brunch buffet dish because they’re easy to make ahead and delicious at room temperature. I hope you try these fun and tasty waffles that keep you reaching for just one more! Enjoy! ~Carolyn Gluten-Free Pumpkin Liege Waffles  Modified from Bountiful Kitchen’s recipe Yeast solution 3/4 cup warm milk 1 packet instant yeast Wet 1 teaspoon psyllium husk powder soaked in 1/4 cup water to form a gel 2 large eggs 1/3 cup + 2 tablespoons pumpkin puree 2 teaspoons vanilla extract 10 tablespoons melted butter (plus more to grease waffle iron) Dry 3 cups Cup4Cup gluten-free Multipurpose Flour 1/2 cup blanched almond flour 2 tablespoons light brown sugar 3/4 teaspoon salt 1/4 teaspoon baking powder 6 ounces Belgian pearl sugar** Combine the yeast and warm milk by whisking together. Set aside and let it get foamy. In a very small bowl, stir psyllium husk powder and water together and let this sit until a gel forms. Whisk together dry ingredient making sure the sugar is well distributed. In a medium bowl, stir together wet ingredients (including psyllium get) and yeast. Add the combined dry ingredients and stir well. Make sure the gel mixes in completely. Stir in the pearl sugar and form into 12 patties. Let rise on a warm greased cookie sheet or parchment until doubled in size. Heat up the waffle iron. Grease the iron liberally with butter and put one of the patties in the center. Cook according to the waffle iron directions. Let cool on a wire rack and continue cooking the rest of the dough. Serve with a powdered sugar dusting and some fresh fruit or your favorite. Store in the fridge for up to 3 days and reheat before eating. ** I ordered mine online

Hi Bakers,  These vanilla cupcakes are the best I’ve ever eaten. You know the bakes that you want to hide a few to make sure you get to eat more than one? This is that kind of dessert. They are moist with the perfect amount of vanilla flavor and soft crumb. I love the deep, rich caramel icing slathered on top with an extra drizzle of real caramel syrup. They are decadent and amazingly gluten-free. You will need a napkin or two to eat these but it will be a mess well worth eating. Enjoy ~Carolyn Vanilla Bean Cupcakes with Browned Butter Caramel Icing Makes 12 cupcakes  Caramel syrup 1 cup granulated sugar pinch of salt 1/2 teaspoon vanilla 3/4 cup water Vanilla Bean Cupcakes Dry 1 1/4 cups Cup4Cup Multipurpose flour 1/4 cup blanched almond flour 1/2 teaspoon sweet rice flour 1/4 teaspoon salt 1/2 tablespoon baking powder pinch baking soda Wet 1/2 cup butter, softened 1 cup minus 2 tablespoons granulated sugar 1 large egg plus one egg yolk 1/2 teaspoon vanilla extract 1 teaspoon vanilla bean paste or extract 1/4 cup unsweetened apple sauce 1/4 cup buttermilk 3 tablespoons milk Browned Butter Caramel Icing 3 cups powdered sugar 1/2 cup browned butter 1 teaspoon vanilla extract 1.5 tablespoons caramel syrup ~2 tablespoons milk Caramel  Prepare the caramel syrup by heating sugar in a flat non-stick skillet over medium heat. When the sugar starts to melt, use a heatproof spatula and stir gently to mix the unmelted sugar into the melted and keep it from burning. If sugar clumps onto the spatula, scrape it off and let it melt into the rest of the caramel. Continue heating and gently mixing until all the sugar is melted and the caramel is dark amber-colored. Remove from the heat and add salt and vanilla. Gradually add the water and return to the heat. Boil gently while stirring until the syrup is smooth. You want the thickness of pancake syrup, so continue cooking if the syrup is too thin. Remove from the heat and cool before using. You can make this the day before you bake the cupcakes, but keep it at room temperature so you can drizzle it. Store for a longer period in a lidded jar in the fridge for up to two weeks. Cupcakes Preheat the oven to 350F and set the rack to the middle position of the oven. Grease or line the cupcake pan. In a medium-sized bowl, whisk together dry ingredients and set aside. În a large mixing bowl, beat butter and sugar until well creamed. Add the egg, egg yolk and beat well. Add the vanilla, applesauce and milks beating and scraping after adding. Next, beat in the dry ingredients until just mixed. Scoop cupcakes into pan to fill 3/4 of the way from the top. Bake in the oven for about 15-20 minutes or until cupcakes spring back when touched in the middle. Cool completely.  Browned Butter Caramel Icing Once the cupcakes are cool, prepare the icing. Heat the butter in a saucepan over medium-high heat while stirring. The butter will melt, foam up, and then start browning. Continue cooking until you see golden brown milk solids at the bottom of the pan. Immediately remove from the heat. The icing is easier to mix if you cool the browned butter first, but you can use it right away too but you will need to mix it a bit longer. Add the powdered sugar, vanilla and beat well. The icing will be crumbly at this point. Add caramel and beat in. Next, add milk one tablespoon at a time until icing comes together and is smooth and creamy. Frost cupcakes immediately since the icing will firm up as it sits. Drizzle with a bit of caramel syrup right before eating.

Hi Bakers! Grab a mug of tea and a warm, buttery cinnamon-sugar-covered apple cider donut. Take a big bite and savor the sweet apple flavor with a crunchy sugar exterior. If you bake anything this Fall, make these iconic donuts! They’ll bring a smile to your face and you’ll be glad it’s apple season! Concentrated cider in the dough makes these treats smell and taste divine. Don’t want to stand over the stove for 30 minutes to cook the cider down? No problem, I have an easy hack you can use instead. This is one of my most loved recipes and I hope you adore it too! Enjoy! ~Carolyn Gluten-Free Apple Cider Donuts Revised for gluten-free from Sally’s Baking Addiction makes 12 donuts (unless you overfill them like I usually do!) Dry Ingredients 1¾ cups Cup4Cup Multipurpose gluten-free flour ¼ cup blanched almond flour 1½ teaspoons sweet rice flour ¾ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ¼ teaspoon allspice ¼ teaspoon nutmeg Wet Ingredients 3 tablespoons melted butter ½ cup granulated sugar ¼ cup light brown sugar 1 large egg 1 teaspoon vanilla extract ¼ cup 2% milk ¼ cup applesauce, unsweetened ¼ cup apple cider, (reduced amount)****  For rolling Melted butter  Cinnamon Sugar (In a wide shallow cereal bowl combine 1 cup granulated sugar and 1 1/2 teaspoons of cinnamon.) Directions: ****Begin by pouring 1½ cups of apple cider into a medium-sized saucepan. Heat until boiling over medium heat until cider is reduced to ¼ cup. This will take about 30 minutes. If you don’t want to reduce the cider, you can use apple juice concentrate instead. Simply thaw it and measure out ¼ cup.  Preheat the oven to 350F degrees. Oil the donut pans, and set aside. In a medium-sized bowl, whisk the dry ingredients together and set aside.  Mix melted butter, granulated sugar, and brown sugar in a large bowl until well combined.  Add egg, vanilla, milk, reduced cider, applesauce, and mix well. Pour the dry ingredients into the wet ingredients and stir until just combined.  Spoon the batter into a piping or large ziplock bag and twist the end shut. Then, cut the tip off the bag so you have a 3/4” inch opening. Pipe the batter into the donut pan so it is about ¾ full. Batter is very thick so this takes some work. Bake the donuts for 10-12 minutes until the donut springs back when touched with your finger. Cool for 5 minutes and transfer to a wire rack. Dip the donuts in melted butter, front and back, and then coat in the cinnamon sugar mixture. Donuts are best eaten the day they are made but will be good in the fridge for another day. Heat briefly in the microwave if desired.

Hi Bakers, If you’re afraid to make a pie, make this first! Pandowdy is like a pie for dummies. It has all the same ingredients and taste but you only make the top crust and it’s cut into pieces too. Peach Blueberry Pandowdy takes advantage of the last summer fruits before Fall is in full swing. This lightly sweet peachy dessert with buttery crust pieces on top is just perfect for an easy weekend treat. Make this today and see how easy it can be! Enjoy! ~Carolyn Gluten-Free Peach Blueberry Pandowdy Modified from Cook’s Illustrated’s Apple Pandowdy recipe. makes a 10” skillet Gluten-Free Pie Dough ** Makes 1 pandowdy crust 1 cup Cup4Cup Multipurpose flour 1/2  teaspoon sweet rice flour 1/2  teaspoon whey protein isolate, unflavored 1/8  teaspoon xanthan gum 1/4  teaspoon salt 1/2  teaspoon sugar 1/3  cup butter, cold 1 tablespoon shortening 1 3/4 tablespoons cold water Whisk dry ingredients together in a large bowl. Cut in the cold butter and shortening. The mixture should resemble crumbs with a few pea-sized butter bits. Sprinkle in the cold water gradually while mixing with a fork until the mixture starts to form larger clumps. Add only as much water as needed to form a dough. Press dough into a ball and pat or roll out on a floured surface to about a ⅛” thick circle. Using cookie cutters or a knife cut the dough into pieces about 2-3 inches in diameter.  Set aside and prepare the peach blueberry filling. Peach Blueberry Filling 5 cups fresh peaches or nectarines, sliced 1/4-1/2” thick 1  cup blueberries 1/3-1/2 cup granulated sugar (add the greater amount if you want it sweeter) 1/8 teaspoon salt 2 tablespoons cornstarch  2 teaspoons fresh lemon juice zest of 1 lemon 1 tablespoon melted butter Preheat the oven to 400F and place your rack in the middle position.  In a small bowl, mix together sugar, cornstarch and salt. Mix peaches, blueberries, lemon zest, and juice in a large bowl. Next, gently stir in the sugar mixture. Melt butter in a 10” high-sided metal skillet that can be used in the oven. Add the fruit to the pan and then cover with cut pieces of pie dough. Brush the dough with egg wash and sprinkle with granulated sugar. Bake for 20 minutes and then remove from the oven. Using a large flat spoon, gently press the fruit down to get some juice and then spoon over the dough pieces a bit.  Bake an additional 15 minutes or until the crust has browned. Cool for 15 minutes and top with vanilla ice cream.  ** The original recipe makes enough crust almost to cover the top, if you want more coverage use the doubled recipe below For more crust, use this Doubled Crust Recipe 2 cups Cup4Cup Multipurpose flour 1  teaspoon sweet rice flour 1  teaspoon whey protein isolate, unflavored 1/4  teaspoon xanthan gum 1/2 teaspoon salt 1  teaspoon sugar 2/3  cup butter, cold 2 tablespoons shortening 2-4 tablespoons cold water

Hi Bakers, Lavender Lemon Panna Cotta is the queen of no-bake desserts. Elegant, bright, creamy and floral. This is everything you’d expect an Italian dessert to be. This is phenomenal and perfect…I make a lot of treats but I don’t say that too often! You need to eat this at least once in your lifetime. Treat yourself to something truly special and surprisingly quick and easy. I adore this dessert and I know you will too. Savor every bite of this one ~Carolyn #food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe  Lavender Lemon Panna Cotta with Blackberries Makes one 5” mold Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com  1 packet unflavored gelatin (0.25 ounces) 2 tablespoons fresh lemon juice 1/3 cup granulated sugar 2 cups cream 1 cup half&half  1/4 teaspoon vanilla extract 2 fresh sprigs lavender zest of one lemon Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate. In a small saucepan, combine sugar, cream, and half&half over medium heat until the mixture is simmering and sugar is dissolved. Add the softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Cool for about 4.5 hours overnight in the fridge. The Panna cotta will save for a day or two but be sure to cover the dessert with plastic wrap to keep them fresh. To un-mold, set the mold in hot water for a few seconds to loosen it. You will see the dessert getting  melted a bit on the edges. Immediately, place a plate or bowl over mold and turn upside down. If you are having trouble getting it free, just let it sit a bit longer in the water. Mine sat too long in heat and melted more than I had wanted. It still looks pretty and tastes delicious anyway! Garnish with  homemade lavender flower syrup, blackberries and fresh lavender flowers. Use some lemon slices or rind if you want a bit of bright color on top. Enjoy! Lavender Flower Syrup 2 tablespoon fresh lavender flowers*  1 1/2 cups granulated sugar 1 cup water 1/8 teaspoon vanilla extract 2 teaspoons dried culinary lavender flowers 5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring Boil the fresh lavender, sugar and water until the sugar dissolves and the liquid thickens to a thin syrup consistency. Add the vanilla, blueberries and dried lavender. Bring to a boil. Taste the syrup, If you want more flavor, add a bit more dried lavender and bring to a boil cooking until the syrup thickens. Remove from the heat. Strain into a jar and add a few drops of red food coloring to change the color if desired. Chill until needed. * One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

Hi Bakers, Lavender Lemon Panna Cotta is the queen of no-bake desserts. Elegant, bright, creamy and floral. This is everything you’d expect an Italian dessert to be. This is phenomenal and perfect…I make a lot of treats but I don’t say that too often! You need to eat this at least once in your lifetime. Treat yourself to something truly special and surprisingly quick and easy. I adore this dessert and I know you will too. Savor every bite of this one ~Carolyn #food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe  Lavender Lemon Panna Cotta with Blackberries Makes one 5” mold Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com  1 packet unflavored gelatin (0.25 ounces) 2 tablespoons fresh lemon juice 1/3 cup granulated sugar 2 cups cream 1 cup half&half  1/4 teaspoon vanilla extract 2 fresh sprigs lavender zest of one lemon Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate. In a small saucepan, combine sugar, cream, and half&half over medium heat until the mixture is simmering and sugar is dissolved. Add the softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Cool for about 4.5 hours overnight in the fridge. The Panna cotta will save for a day or two but be sure to cover the dessert with plastic wrap to keep them fresh. To un-mold, set the mold in hot water for a few seconds to loosen it. You will see the dessert getting  melted a bit on the edges. Immediately, place a plate or bowl over mold and turn upside down. If you are having trouble getting it free, just let it sit a bit longer in the water. Mine sat too long in heat and melted more than I had wanted. It still looks pretty and tastes delicious anyway! Garnish with  homemade lavender flower syrup, blackberries and fresh lavender flowers. Use some lemon slices or rind if you want a bit of bright color on top. Enjoy! Lavender Flower Syrup 2 tablespoon fresh lavender flowers*  1 1/2 cups granulated sugar 1 cup water 1/8 teaspoon vanilla extract 2 teaspoons dried culinary lavender flowers 5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring Boil the fresh lavender, sugar and water until the sugar dissolves and the liquid thickens to a thin syrup consistency. Add the vanilla, blueberries and dried lavender. Bring to a boil. Taste the syrup, If you want more flavor, add a bit more dried lavender and bring to a boil cooking until the syrup thickens. Remove from the heat. Strain into a jar and add a few drops of red food coloring to change the color if desired. Chill until needed. * One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

Hi Bakers, This pastry is my favorite thing to make when you want a homemade pie but don’t want all the fuss! The rustic free-from galette takes minutes to assemble and bakes in under half an hour. Adding salted caramel on top elevates the fresh fruit and crust to something a bit more complex and suitable for a fancy dessert. You won’t regret making this beauty! Enjoy ~Carolyn Gluten-Free Salted Caramel Peach Galettes Crust Dry 2 cups gluten-free flour 1 teaspoon sweet rice flour ¼  teaspoon xanthan gum ½  teaspoon salt 1 teaspoon plain protein powder isolate 1 teaspoon granulated sugar ⅔ cup cold butter, cut into small chunks 2 tablespoons shortening Wet 3¼ tablespoons ice water Add dry ingredients to a medium-sized bowl and whisk thoroughly.  Cut in the butter and shortening with a fork, pastry blender, or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add the ice water gradually while stirring and stop when the mixture makes small clumps. Try pressing it into a ball. If the dough stays together, stop adding water. Mix dough to completely combine and then divide into 4 portions. Roll each piece into balls and flatten it into discs. Let dough rest in the refrigerator for use at a later time or use immediately. Galette Filling Sugar Mix  ⅔  cup granulated sugar 4 teaspoons cornstarch 1 teaspoon lemon zest a pinch of salt 4 cups fresh peaches (can also use nectarines or plums) Topping Salted Caramel Sauce Large grain salt Preheat the oven to 400F. In a small bowl mix together sugar and cornstarch until no lumps remain. Add the lemon zest and set aside. Slice large fruits no bigger than ¼ thick or chop into small ¼” chunks. Add the fruit to ¾ the sugar mixture and stir gently to mix.  Roll out the galette crust on a lightly floured silicone mat or cutting board. Flour the top of the dough as well to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Patch any holes in the dough or edges by pressing them together gently. Repeat for each portion of dough. Place a spoonful of the remaining sugar mix in the center of each dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center by arranging it in a row or piling it into the center. Gently fold the dough edges over the fruit center by about ½ inch. Repair any tears by smoothing them with your hand or using any extra dough to patch them. Brush the edge of the dough with an egg wash (one egg mixed with 1 tablespoon of water) and sprinkle with large-grain sugar.  Bake the galettes for 20-25 minutes or until the crust is browned and the fruit is bubbling. While the galette is hot from the oven, brush with the salted caramel sauce and sprinkle with large grain salt. Serve immediately or let cool to room temperature. These galettes are best eaten the day they are made since they have a lot of juice that can make the dough soft over time.

Hi Bakers, I am sorry it took so long to get you this episode. These cookies are worth the wait! If you love very sweet treats with a cloud-like exterior and a chewy chocolate chip center these are your cookies. Meringues made at home are nothing like the kind you buy because they taste a lot better and have a totally different texture. With some helpful tips and tricks, these are easy to bake with delicious results. I got a bit adventurous and made half the recipe with chocolate chips but the other half with purple sweet potato powder…stay tuned to the end to see how that turned out. I’ve included the full recipe and the two half versions I made on the episode below so you can try either or both of these cookies. Have fun with this unusual and memorable bake ~Carolyn Whole Recipe Meringue Chocolate Chip Cookie  6 large egg whites 3/8 teaspoon salt 3/8 teaspoon cream of tartar 1 teaspoon vanilla extract 2 1/4 cup granulated sugar 1 cup mini semi-sweet chocolate chips Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in chocolate chips.  Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off paper. Eat within a day. Half Recipe Purple Sweet Potato Meringue Cookie 3 large egg whites heaping 1/8 teaspoon salt heaping 1/8 teaspoon cream of tartar 1/2 cup + 2 tablespoons granulated sugar 1 tablespoon purple sweet potato powder, freeze-dried 1/2 cup granulated sugar Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Whisk the sweet potato powder into 1/2 cup of sugar. Gradually add sugar with potato powder. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 35-40 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day. Half Recipe Chocolate Chip Meringue Cookie 3 large egg whites heaping 1/8 teaspoon salt heaping 1/8 teaspoon cream of tartar 1 cup + 2 tablespoon granulated sugar 1 cup mini semi-sweet chocolate chips Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in the chocolate chips. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day.

Thanks so much for listening to my podcast and I'm so sorry that this one will be later than expected... but sometimes life gets in the way! You can look for this Merangue Chocolate Chip Cookie episode coming in June instead of May 1st.

Hi Bakers, These are such a pretty spring color I adore the way they look and taste. Green scones may not be everyone’s idea of yummy but I love matcha and the earthy rich flavor it brings to everything. Adding bright and sweet lemon is the perfect partner to these delicious and tender gluten-free scones. They are a fun break from the usual with a lovely look and phenomenal taste. I hope you give these a try. Enjoy ~Carolyn Gluten-Free Matcha Lemon Scones  makes one dozen 2”x2” scones DRY 2 cups Cup4Cup Multipurpose Flour 1/2 cup blanched almond flour or oat flour 2 teaspoons matcha powder* 1 teaspoon Koda Farms Sweet Rice flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup granulated sugar 1/2 cup cold butter cut into chunks WET 1 large egg 2 tablespoons unsweetened applesauce 1/2 cup buttermilk 1/4 cup lemon juice zest of one lemon Optional: cream or egg wash for brushing the tops and large grain sugar ICING 1 cup powdered sugar ~2 tablespoons lemon juice 1 teaspoon lemon zest Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together flours, matcha powder, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator. In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until just combined. Scrape the dough out onto a lightly floured counter and pat it into a large rectangle. The height of the dough should be about 3/4 inches tall. Cut the sconces with a 2” cutter. Place the scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and prepare the icing.  In a small mixing combine icing ingredients adding lemon juice gradually until desired consistency is reached. You want a thick icing that spreads but stays on top. Garnish with lemon zest and a light sprinkle of matcha powder. Scones are best enjoyed the day they are made but can be stored in the fridge for another day.  *I used Trader Joe’s Matcha Green Tea Powder to achieve this bright green with no food coloring. The brand of matcha you use matters since some are more camo colored than spring green.