Midnight Mocha Cookies

Here's Midnight Mocha "raw" food cookies from the great cookbook, "Practically Raw Desserts."

No, it's not pie, but it's still baking. (-;

Midnight Mocha Cookies, gluten-free, no added oil, grain-free.  I'm just showing the ingredients.  I know recipes aren't copyrighted, but I don't think it's fair to the author to print their hard-earned recipes...it's a great cookbook.  You should get it! (-:

Almond flour.

The coconut flour is on the left, almond flour on the right.  Just thought I'd show you the difference in color and texture.

 Doesn't the coconut palm sugar look like brown sugar?  It's finer and doesn't pack like the latter.

The coconut nectar looks like molasses, but is much light in taste.

I know this is almost a repeat photo, but I love that little drop falling down.

Coffee Extract.  I get both these extracts from Williams-Sonoma.  Oh, there was also brewed coffee in these, too.

 Pre-mixed.

Mixed.

Raw and perfectly delicious just like this.

Lining them up on a cookie sheet.

The finished product.

Nutty Berry Crumble

Helllllooooooooooo--

I'm back to this sweet blog...My plans of baking a pie a week went by the wayside when I'm almost always the only one in the house eating the pie!  My husband is not a pie guy, so I had to take a break-i-poo.  I didn't mean that to be for months! ha!

Well, it's July now, which means it's National Blueberry month.  Here's a tasty recipe from Sweet Paul's cookbook called "Eat & Make."  Nutty Berry Crumble was finished off in 2 days.  I used Jacobsen Salt Company's vanilla bean salt which adds something special to any sweet recipe.  Since I discovered it at Williams-Sonoma, it's pretty much the only salt I use for desserts.

Anyway, the crumble was delicioso!  It contained blackberries, blueberries, and raspberries and the crumbled had walnuts, pecans, and almonds--quite the double trifecta! I also made a blueberry buckle coffee cake off some bag of gluten-free flour, but forgot to take a picture of it.  Oh yeah, so how do these recipes fit in with a pie blog?  Well, a crumble is close to a pie, I'm thinking, so that's the way I'm going to roll it.  Pun intended! (-;

Nutty Berry Crumble

Buttermilk Chess Pie

Here's the last wintery pie for the last day of winter, and oh, nelly, what a winter it was!  Again, from the cookbook "Four and Twenty Blackbirds," a tangy buttermilk pie.  I made the crust gluten-free with my favorite gluten-free flour from Williams-Sonoma--Thomas Keller's Cup 4 Cup, available here:  Williams-Sonoma Cup4Cup.  It's mimics regular all-purpose flour better than anything I've ever tried.

The makings of a good crust.  Gluten-free flour, lard, and as expensive a butter you can find. Mwah!

Parchment paper half-sheets from King Arthur Flour.  I love these to line cookie sheets and to roll out my dough.

If I have extra filling from custard-type pies, I pour the excess into these little ramekins and bake along with the pie.  A little warm custard nirvana minus any crust.

Tangy and yummy with buttermilk and a touch of vinegar for a little more twang. (-;