Limoncello Cake with Cream Cheese Frosting

Sunday, January 24, 2016


Limoncello Cake with Cream Cheese Frosting              PRINT

1/2 cup         butter, softened
1/4 cup         sucanat
2                   eggs
1/2 cup         buttermilk
2 T                limoncello
1 t                 vanilla
2 cups           almond flour
1/4 cup         arrowroot
1/4 cup         coconut flour
1/2 t              baking soda



  1. Preheat oven to 350 degrees. Grease a 9" round pan. Set aside.
  2. In a food processor add all ingredients. Blend for about 2 minutes or until it looks like cake batter. 
  3. Pour into the round pan. Bake for about 30 minutes or until toothpick comes out clean.
  4. Cool on wire rack for 10 minutes, then turn over on a cake stand. While cake is cooling completely start on the frosting. 

Cream Cheese Frosting

1/2 cup         butter, softened
1 pkg.           cream cheese
                     agave
1                   zest from one lemon
1 t                 vanilla
2 t                 limoncello

  1. In a stand up mixer with the blade mix butter till creamy. 
  2. Add cream cheese, again mix together till combined.
  3. Add a Tablespoon of agave, lemon zest, vanilla and limoncello. Mix well.
  4. Taste for sweetness. If not sweet enough add another T of agave and blend. 
  5. Once sweet, spread frosting on top of cooled cake and serve. 

Grain Free Waffles

Monday, January 11, 2016

Regular Fried Chicken recipe here

GRAIN FREE WAFFLES  

print                   

2 cups          almond flour
1 1/2 cups    tapioca 
5 T               butter, melted
2                  eggs
1 T              vanilla (homemade)
1 t                baking powder
2 cups          buttermilk
3T                sour cream (homemade)

  • In a bowl combine all ingredients. Batter should be a little thick, if too thick add a little more buttermilk. 
  • Proceed as you would regular waffle making. 

Gift Certificate now available

Saturday, January 2, 2016



Bake Camp

Home Cooked Meals

Sourdough Bread/Pizza Dough/Rolls

Baked Goods




Sourdough Potato Rolls

Friday, November 6, 2015

Sourdough Potato Rolls
original recipe from bon appetite 


Makes 20 good size rolls

1 large potato
1 cup whole milk
1/2 cup butter, Kerry Gold
1 1/2 cup bread flour
1 cup active sourdough starter
3 T honey
2 eggs, large
2 2/3 cup bread flour
1 T salt
extra butter for brushing the rolls

  • Boil potato until soft. When cool, mash potato in standing mixing bowl. (I left the skin on)
  • Mix milk and potato in standing mixer with dough hook, add the butter. Blend until well incorporated. Add 1 1/2 cup bread flour, starter  and honey. Mix for 2 minutes. Dough will be sticky.
  • Take bowl off the mixer. 
  • Let rest for 30 minutes in a warm place, cover with tea towel. 
  • Add eggs, 2 2/3 cups bread flour and salt. Mix with a spoon or hands. 
  • Rest the dough for 30 minutes, again in warm place with tea towel. 
  • Pull and turn dough with wet hands. Do this a couple of times, about 10 times. 
  • Cover again and let rest 30 minutes.
  • Repeat last 2 steps one more times. 
  • Cover with plastic wrap and refrigerate over night.
  • In the morning the dough should doubled in size. 
  • Take it out of the bowl and place it on an oiled surface.
  • Divide dough into 20 pieces. Roll into smooth balls. 
  • Place in a well greased pan (I like cast iron) about 1 inch apart.
  • Brush with butter and cover with plastic wrap.
  • Let sit till double in size, about an hour.
  • Preheat oven 400 degrees. 
  • Bake for 20 minutes until golden brown. 
  • Enjoy.

Pumpkin Spice

Tuesday, November 3, 2015


Pumpkin Spice

the smell of fall

2 oz jar 

$2.50



Persimmon Pumpkin Bread



Persimmon Pumpkin Bread
makes 1 large loaf pan

1 c. sucanat
1/2 c. Kerry Gold Butter, melted
1/2 c. Ghee, melted
4 eggs
16 oz. pumpkin puree (bake a whole pumpkin 350 for 30-45 minutes, puree in food processor) 
3/4 cup buttermilk
3 c. spelt
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp.  homemade vanilla  
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg 
1/2 tsp. allspice  *or homemade pumpkin spice you can buy here
1/2 c. hazelnuts (soaked, sprouted, and dehydrated) chopped, sprinkle on top before baking

  • Preheat oven to 350ºF. Grease loaf pan with butter.
  • In a bowl mix sucanat, butter and ghee together.
  • Add eggs one at a time.
  • Blend in the pumpkin puree and buttermilk. 
  • In a separate bowl whisk together the spelt, baking soda, baking powder, salt vanilla and spices. 
  • Fold all the wet and dry ingredients together.
  • Pour batter in the buttered loaf pan. Sprinkle the hazelnuts on top.
  • Bake for about 1 hour. Check for doneness at 45 minutes. 
Enjoy with a large pat of butter. 

Wooly Beanie

Monday, May 4, 2015


Wooly Beanie

100% soft wool 

Fits 9 years old and up

$20.00 
pattern sheep & stitch
 

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