PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE

As much as I love any and all baked goods (especially homemade) doughtnuts have never been my go-to.  I realize deep-fried, sugar-covered things are generally liked by literally everyone, but for me, they don't always have a ton of flavor.  

Not these little guys, though.  I've been obsessed with this amazing combination after trying the famous Ovenly Loaf and decided to test out my new mini doughnut pan while I'm at it.  This recipe makes over two dozen mini doughtnuts, but I promise you won't be able to keep them around long.

PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE (Gluten-free) Makes 26 Mini Doughnuts

• 8 oz. shelled pistachios
• 3/4 cup almond meal
• 1/4 cup brown rice flour
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar or brown sugar
• 6 tablespoons ghee or butter, melted and cooled
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cardamom

Preheat oven to 325 degrees.  Add pistachios to a food processor and pulse until ground into a meal / gritty flour (makes 1 cup pistachio meal).  In a large mixing bowl, whisk together pistachio meal, almond flour, brown rice flour, tapioca flour, baking powder, coconut sugar and salt.

In another small bowl, whisk together eggs, vanilla, zest and butter.  Slowly combine wet with dry, folding batter to combine well.

Using a pastry bag, pipe batter into well-greased mini doughnut pan, making sure each is three-quarters full.  Bake for exactly 10 minutes.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

MASCARPONE GLAZE:

• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 tablespoons almond or hempmilk
• 2 tablespoons mascarpone cheese
• 1/4 cup pistachios, roughly chopped

In a medium mixing bowl, whisk together first four ingredients until smooth and well-combined.  Dip doughnuts into glaze and set on a cooling rack over a baking sheet.  Before glaze has set, sprinkle each doughnut with pistachio.  Serve &/or eat immediately!

ORANGE BLOSSOM & CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING

I recently celebrated a birthday which is my annual cue to make a decadent layer cake.  Although the festivities were exceeded by storm Juno, baking a cake isn't a terrible way to spend your birthday for me.  I'm always looking for an excuse to do so.

This cake is one of my favorites to date, and (surprisingly) completely grain-free.  If you haven't noticed, I'm of the snacking cake kind, so it's rare for me to love a frosting lathered layer cake.  But this one isn't overly sweet, and the orange blossom water / cardamom pairing adds something special to an already tasty dessert.  Save this one for your next snow day, which around these parts, will probably be tomorrow.. 

ORANGE BLOSSOM &  CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING (Gluten-free, Grain-free) SERVES 6-8

• 1 cup blanched almond flour
• 1/2 cup coconut flour
• 1/3 cup arrowroot starch
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cadamom
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon sea salt
• 3/4 almond milk
• 2/3 cup maple syrup
• 5 large eggs
• 3 teaspoons orange blossom water
• 1/4 cup melted ghee/coconut oil, cooled
• Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all dry ingredients (first 7).  In a separate bowl, whisk together all wet ingredients until well combined.  Using a silicon spatula, slowly fold wet ingredients into dry until batter is wet and mixed well.

Grease a 8 inch springform pan very well.  Pour in cake batter and level evenly with silicon spatula.  Place springform pan on a sheet pan and bake for 40-42 minutes or until a toothpick placed in the center of the cake appears clean.  Let cool for 25 minutes.

Remove cake carefully from the springform pan, using a cake spatula to release the bottom of the cake from the pan.  Add cake to a cutting board, and cut cake evenly in half using a long serrated knife.  Set aside.

MASCARPONE COCONUT FROSTING:

• 1 (15oz.) can full-fat coconut milk, chilled overnight
• 1/2 cup mascarpone cheese
• 1/3 cup cream cheese
• 1/2 teaspoon cream of tarter
• 1 teaspoon vanilla extract
• 1 cup confectioners sugar
• 1/3 cup toasted pistachios, chopped

Scoop out thick coconut cream from the top of the can of chilled coconut milk, and discard the clear liquid.  Add coconut milk, mascarpone, cream cheese, cream of tarter and vanilla to a stand mixer with the paddle attachment.  Mix over medium speed, slowly adding confectioners sugar - a little at a time - until frosting is thick and well-combined.  

Swipe a bit of frosting on the cake stand or plate where you will be placing your cake (this will keep it from moving).  Add first cake layer to the pan, frost well leaving a thick layer at the top of the cake.  Add second cake layer and frost, using a cake spatula to frost evenly around to connect the two layers.  Add reserved chopped pistachio and flowers to decorate.  Keep cake in the fridge until serving.

MASCARPONE VANILLA PARFAIT WITH PLUM COMPOTE & PISTACHIO

Summer produce is seriously bountiful right now.   I've recently subscribed to Quinciple, the wonderfully curated farm box and I can say it's inspiring my home cooking more than ever.  With all the amazing produce,  I find myself struggling to eat all of it before they overripen.   This predicament (?) has led me to many summer fruit compotes which are the easiest way to do away with overripe fruit.  It takes almost no effort at all, minimal ingredients and let's you release the guilt of throwing away your neglected produce.

 As I'm continuing to relish in the simplicity of summer flavors, I'm doing a lot of no-bake desserts. I'm loving homemade popsicles (post to come!) and super simple fruit desserts (like this magical chocolate coconut oil shell, which is also amazing with frozen pineapple). This mascarpone parfait is just decadent enough to feel completely indulgent while remaining a perfect summer staple.  

MASCARPONE VANILLA BEAN PARFAIT WITH PLUM COMPOTE AND PISTACHIO DUST (Gluten-free)

Lemon, mint and plum compote:

1 lb. overripe plums, chopped + pitted

2 tablespoons lemon juice

1 teaspoon lemon zest

2 tablespoons sugar

Bring all ingredients  to a boil, reduce and simmer for 25-30 minutes or until thickened.  Set aside to cool.

2 oz. shelled pistachios, ground very finely

1/2 lb. mascarpone cheese

2 tablespoons sugar

1 vanilla bean, de-seeded

1. While compote cools, whisk together mascarpone, sugar and vanilla bean in a medium prep bowl.  Store in refridgerator to cool.

2. Add pistachios to a food processor and pulse until finely ground.  Set aside.

3.  Once compote has cooled, parfaits are ready to assemble.  Spoon mascarpone cream into small ramekins or cups and layer compote and pistachio.  This will make approximately 4 very decadent parfaits.  Sprinkle top with pistachio dust and serve immediately.