Hi, I’m Carolyn, and welcome to my kitchen! I’ve been baking for nearly 50 years…and for almost 20, I’ve been baking gluten-free. Like many of you, I didn’t choose to give up gluten... but I wasn’t about to give up good bakes, either.
This podcast is all about making delicious recipes that just happen to be gluten-free. Whether you’re new to this way of baking or you’ve been at it for years, you’re in the right place. I can walk you through it, and we can make something gluten-free and delicious together. Click the link for more of me and a FREE recipe too. https://linktr.ee/ChillyBakes
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The scone that celebrates spring flowers deliciously.
Saison 6 · Épisode 3
vendredi 24 avril 2026 • Durée 06:05
Hi Bakers,
If you want an unusual scone, you need to try this one! Delicious, tender almond scones are drizzled with cherry blossom glaze for a light, floral flavor you can’t find anywhere else. Get the powder online and be sure to use good-quality almond extract for the best possible flavor. Are you brave enough to try it? I hope you do and send me the photos. Enjoy! ~Carolyn
Gluten-Free Almond Scones with Cherry Blossom Icing Makes ten 2.25” scones
DRY 2 cups Cup4Cup Multipurpose Flour (Original blend with milk powder) 1/2 cup blanched almond flour 1 teaspoon Koda Farms Sweet Rice flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons granulated sugar 1/2 cup cold butter, cut into chunks
WET 1 large egg* 2 tablespoons unsweetened applesauce 1/3 cup half and half
1/4 cup buttermilk
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Optional: 1/4 cup cream or egg wash for brushing the tops of scones before baking
1/2 cup sliced blanched almonds
Cherry Blossom Icing
1/2 teaspoon dried cherry blossom powder
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon cherry juice or food coloring
Preheat the oven to 400F and place the rack in the middle position. Mix the flours, baking powder, baking soda, and sugar in a large mixing bowl. Add the cold butter and cut it into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. In a medium-sized bowl, whisk the wet ingredients together. Add just enough of the wet ingredients to the dry to make a stiff dough. Scrape the dough out onto a lightly floured counter and pat it into a large circle. The height of the dough should be about 3/4” tall. Cut out using a 2.”25 biscuit cutter. Place the scones on a lined cookie sheet and then brush with cream and sprinkle with sliced almonds. Bake for about 10-14 minutes or until browned on top and springs back when pressed in the middle. Cool on a rack for about 15 minutes while you make the icing.
In a small mixing bowl,, combine powdered sugar and cherry blossom powder. Add cherry juice and water gradually to achieve a thick icing you can drizzle. You don’t want it too watery or the scones can get soggy. Enjoy! Scones are best enjoyed the day you make them, but they will last in the fridge or freezer and can be carefully reheated in the microwave or toaster oven on low.
Better than the classic? Espresso Toffee Chocolate Chip Cookies
Saison 6 · Épisode 2
mercredi 4 mars 2026 • Durée 04:02
Hi Bakers,
Why do you need another chocolate chip cookie recipe? The classic is the perfect cookie, but if you want something a little richer, a bit bougier with some layers of flavor, you really need to try this version. I wasn’t prepared for how much I loved it. The sea salt with rich buttery toffee, espresso, and chocolate is to die for and something you need to try at least once. I ended up, adding one more egg yolk that you don't see or hear on camera, use the amounts listed in the recipe. Please make them and let me know if you crowned a new cookie king in your life. Enjoy! ~Carolyn
Gluten-Free Espresso Toffee Chocolate Chip Cookies
Makes ~20 cookies
Dry
2 1/3 cups Cup4Cup multipurpose flour
1 tablespoon Oat Flour
1 tablespoon instant espresso powder (use 1.5-2 if you want a strong espresso flavor)
1 teaspoon Koda Farms Sweet rice flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
Wet
12 tablespoons (1½ sticks) of butter, melted and cooled
1 cup packed brown sugar
½ cup granulated sugar
1 large egg
3 large egg yolks
Crackers that are free of everything but taste!
Saison 6 · Épisode 1
dimanche 18 janvier 2026 • Durée 03:21
Hi Bakers,
Should you make your own seeded crackers, or is it a waste of time? I get so mad eating expensive and tasteless gluten-free crackers, so I decided to try making them myself…but was it worth it??
I would 100% make these again; my only complaint is that I wanted them to be crisper. I loved the simple way they came together and the healthful ingredients in them.
The pumpkin and pumpkin spice with seeds and dried cranberries were festive and delicious. These crackers are a beautiful gluten-free addition to any winter table. Thinking of trying them? Here are my thoughts to help you decide. PS: After writing this, I’m heading downstairs to make another batch right now! Enjoy! Carolyn
Modified from Tasty, Thrifty, Timely’s Recipe for Seeded Crackers
Makes two 10” x 15” sheets of crackers (to be broken apart)
Dry Ingredients
1/4 cup blanched almond flour
1/2 cup golden flax seeds, ground
1/4 cup black chia seeds
1/3 cup raw shelled pumpkin seeds
1/3 cup finely chopped dried cranberries
1/4 teaspoon pumpkin pie spice
Baking a Gluten-Free Pumpkin Roll Cake for the First Time (It Almost Failed!)
Saison 4
vendredi 7 novembre 2025 • Durée 03:21
Hi Bakers,
My son and his girlfriend went to the Farmer’s Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven’t I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I’m not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it’s so tasty, quick to mix together, and pretty forgiving too! Enjoy~Carolyn
Tips Before Baking:
Don’t use two sheets of parchment paper; the cake cracked at the seam
Spread the cake batter evenly in the pan so it bakes
Roll the cake slowly while hot and cool seam side down on a rack
frost cake all the way to the edges
Keep the frosted cake tightly wrapped in plastic while cooling
Needed Equipment:
jelly roll pan, 10”x 15”
parchment paper large enough to cover the bottom of the pan
Foil or plastic wrap (best)
Optional Equipment:
small offset spatula (helps smooth batter in an even layer
Gluten-Free Pumpkin Roll with Cream Cheese Butter Icing
Modified for gluten-free from Tastes Better From Scratch’s Recipe
Dry Ingredients
3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)
1/2 teaspoon sweet rice flour
1/2 teaspoon baking soda
Gluten-Free Coconut Pineapple Shortcakes
Saison 4
mercredi 22 octobre 2025 • Durée 07:38
Hi Bakers,
Not quite ready for Fall and all things pumpkin spice?? Get one last taste of summer in this classic dessert remixed. If you love coconut and pineapple, this might be the recipe for you! Just because you don’t normally put it in a shortcake doesn’t mean you shouldn’t!…and I put this to the test, adding lime-infused pineapple instead of strawberry with gluten-free coconut shortcakes. Try this if you want sweet, limey pineapple with lots of whipped cream over tender and buttery shortcakes. Get the taste of a pina colada in every bite. Enjoy! ~Carolyn
Gluten-Free Coconut Pineapple Shortcakes
DRY
Makes nine 3” shortcakes
2 cups Cup4Cup Multipurpose Flour*
1/2 cup finely shredded coconut, chopped fine
1 teaspoon Koda Farms Sweet Rice Flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1/2 cup cold butter, cut into chunks
WET
1 large egg
2 tablespoons unsweetened applesauce
2/3 cup full-fat coconut milk, stirred
1 tablespoon fresh lime juice
1/4 teaspoon lime zest
Filling
1 tablespoon fresh lemon juice
5 cups freshly cut pineapple in small chunks
1 tablespoon granulated sugar (Optional)
Gluten-Free Peach Streusel Breakfast Cake
Saison 4
dimanche 24 août 2025 • Durée 07:53
Hi Bakers,Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it’s a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that’s lightly sweet, packed with peaches, and lots of streusel too. I love that it’s sweet enough to feel like a treat but not so sweet that I feel like I shouldn’t have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it’s worth making, but factor in time for a long bake. If you can’t find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~CarolynGluten-Free Peach Streusel Breakfast CakeMakes one 8”x8” cakeStreusel Topping3/4 cup Cup4Cup gluten-free multipurpose flour1/4 cup blanched almond flour2 teaspoons sweet rice flour1/4 cup light brown sugar, packed1/4 teaspoon salt3 tablespoons melted butter1 teaspoon each ground ginger and cardamomDry ingredients1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)1/4 cup blanched almond flour or Cup4Cup flour if you can’t have nuts1 teaspoon sweet rice flour2 teaspoons baking powder1/2 teaspoon saltWet1/2 cup butter, softened1 cup granulated sugar1 large egg + 1 large egg yolk1/4 cup 1/2&1/21/4 cup unsweetened applesauce1/2 teaspoon vanilla1/4 teaspoon almond extract2 cups fresh peaches or nectarines, cut into 1/2” piecesOptional garnishpowdered sugarthinly sliced peachesmint or lavender sprigPreheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh sliced fruit on top, or it will get soggy. Enjoy!
Gluten-Free Lemon Bars with Poppy Seed Shortbread Crust
Saison 3
vendredi 1 août 2025 • Durée 05:50
Hi Bakers,
If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can’t find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You’ve got this, and I’m here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~Carolyn
14 tablespoons butter, softened (1 cup minus 2 tablespoons)
Wet Ingredients
3 teaspoons lemon zest*
6 tablespoons fresh lemon juice
4 large eggs
1 large egg yolk
2 1/2 cups granulated sugar
2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)
3/4 teaspoon baking powder
3/4 teaspoon salt
Preheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.
In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.
Chocolate Donuts with White Chocolate Ganache Icing
mardi 17 juin 2025 • Durée 06:14
Hi Bakers,
No one wants to make donuts, but being gluten-free, I can’t find a great one…So I’m making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It’s quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~Carolyn
Gluten-free Chocolate Donuts with White Chocolate Icing
Adapted from King Arthur Flour’s recipe for Chocolate Fudge Donuts.
Dry Ingredients
1 cup Cup4Cup Multipurpose gluten-free Flour (original Blend with milk powder)
1/4 cup blanched almond flour
3/4 cup light brown sugar
1/2 cup cocoa powder
1 teaspoon sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon espresso powder
Wet Ingredients
8 tablespoons melted butter, cooled to room temperature
2 large eggs
1/4 cup milk +1 tablespoon
4 tablespoons unsweetened applesauce
1 teaspoon vanilla
1 teaspoon white vinegar
Icing
12 ounces white chocolate (I use chips for this)
Gluten-free Orange Currant Scones
Saison 3
vendredi 21 mars 2025 • Durée 08:56
Hi Bakers, This might be the best scone you ever had. It’s buttery and tender with a zesty orange flavor and sweet tiny currants in every bite. The easy recipe that takes minutes to mix and only 15 to bake. This is one of my favorite scones to eat and share. Try this for your next Sunday brunch or when you want something flakey and delicious with your cup of coffee. Enjoy~Carolyn
Gluten-Free Orange Currant Scones
Makes twelve 2” scones
DRY
2 cups Cup4Cup Multipurpose Flour
1/2 cup blanched almond flour
1 teaspoon Koda Farms Sweet Rice flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1/2 cup cold butter, cut into chunks
2 teaspoons orange zest
WET
1 large egg
2 tablespoons unsweetened applesauce
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup dried currants, cherries or cranberries
Optional: cream or egg wash for brushing the tops, large grain sugar
Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together the flours, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. Stir in the orange zest.
Espresso Toffee Creme Brulee
Saison 3
vendredi 17 janvier 2025 • Durée 13:10
Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn’t want to make the toffee. Regular sugar didn’t caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can’t get in a restaurant. I used milk and cream for a lighter custard, but if you want something richer, reduce the amount of milk to 1/4 cup and increase the heavy cream amount to 2 3/4 cups. Sorry, this video was a hot mess but it was a good experiment in making something I had never tried before! Enjoy ~Carolyn
Note; Ramekin size stated wrong on the video but the correct size is listed in recipe!
Espresso Toffee Creme Brulée
makes 6 ramekins 3.5” x 1.5”
2 1/2 cups heavy cream
1/2 cup whole milk
1 1/2 tablespoons instant espresso powder
5 large egg yolks
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
Garnish
whipped cream
toffee bits
Preheat oven to 300F and place rack in the middle position. Line a 9” x13” baking pan with a small towel and place greased ramekins on top of it. Set aside. Whisk together egg yolks, sugar and vanilla in a small bowl and set aside. In a heavy saucepan, stir together cream, milk, espresso and salt. Heat and stir milk mixture until bubbling but not boiling. Slowly add a cup of hot milk mixture to the egg yolks while whisking. Pour egg yolk milk mixture through a fine mesh strainer into saucepan with remaining milk. Whisk together well. Ladle into prepared ramekins. Add 1 1/2 inches of warm water to baking pan containing ramekins being careful not to get water into them them. Carefully place pan into the oven and bake for about 40-50 minutes or until just set but still jiggling in the middle. Remove from water containing pan and let cool to room temperature. Cool overnight in the fridge or at least a few hours. Prepare toffee topping with recipe below or buy plan toffee to use as topping.
1 teaspoon vanilla extract
1 teaspoon yellow sweet potato, cooked and mashed well
1 1/2 cups semi-sweet chocolate chips (if you use oversized chips, as I did you only need 1 cup)
1/2 cup English toffee chunks*
Optional: large grain sea salt crystals to top cookies with
In a medium-sized bowl, whisk together flour, oat flour, espresso powder, rice flour, baking soda, salt, and xanthan gum. Set aside.
In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugar. Next, thoroughly mix in the sweet potato and smash any lumps completely with a rubber spatula. If the mixture is hot, let it cool a bit and then add the eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.
Add the dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and toffee. Scoop the dough into ~2 tablespoon-sized portions and refrigerate the dough for at least two hours or overnight.**
Preheat the oven to 350 degrees. Make sure the rack is in the center position. Space cookies a few inches apart to make room for spreading. Bake for about 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Let sit for 5 minutes on the sheet, then move to a rack to cool completely. Store in the fridge for up to a week. Enjoy!
*I made the toffee, but you can add pieces of a ready-made toffee bar instead.
**If you freeze the dough, let it sit out for 30 minutes before baking.
1/8 teaspoon salt
Wet Ingredients
3/4 cup water
1/4 cup pumpkin puree
1 1/2 tablespoons maple syrup
Preheat the oven to 275F. In a large bowl, whisk together the dry ingredients and set aside. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry and mix thoroughly, making sure there are no dry spots. You may need to scrape the bowl with a spatula to get everything combined. Smooth the surface of the dough and let it hydrate for 15 minutes. Divide the dough in half and spread it onto a sheet of parchment paper. Make the dough into a flat rectangle as thin as possible. I like to cover the dough with another sheet of parchment** and roll it out. Remove the top sheet of parchment and smooth the top of the dough if needed. Sprinkle with salt if desired. Bake for about 2o minutes and then rotate the pans in the oven. Continue cooking for another 20 minutes or until the crackers are browned at the edges and dry to the touch. Cool in the oven to dry them out even more. Break cooled crackers into pieces. Store in an airtight container for up to a week.
Want to try the dip I made too?
Easy Hot Honey Dip: Take a block of whipped and softened cream cheese (or dairy-free) and top it with 1 tablespoon of Trader Joe’s Chili Onion Crunch (or other chili oil) mixed with 3 tablespoons of honey. Garnish with some cranberries, rosemary, and a bunch of your seeded crackers too.
**Parchment paper is essential; without it, the dough sticks to the rolling pin and is hard to get thin enough to crisp.
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
Wet Ingredients
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (Libby’s preferred)
1 teaspoon vanilla extract
Cream Cheese Icing
3 tablespoons butter, softened
1 8-ounce block of cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract.
Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.
Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.
Combine the icing ingredients together while the cake is cooling. Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible. Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!
** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.
Topping
1 pint heavy whipping cream
1/4 teaspoon vanilla extract
1-2 tablespoons powdered sugar
Optional: cream and sugar to brush on top before baking shortcakes
Preheat the oven to 400°F and place the rack in the middle position. In a large mixing bowl, whisk together flour, coconut, salt, baking powder, baking soda, and sugar. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.
In a medium bowl, combine the egg, applesauce, coconut milk, zest, and lime juice. Pour the wet ingredients slowly into the dry ingredients, adding just enough to form a thick dough that is sticky but can still be rolled out into shapes. You may have some of the wet left over. The dough will be very soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don’t have any dough. This recipe makes ~9 shortcakes. Place the shortcakes on a parchment-lined cookie sheet and brush with cream. Sprinkle with sugar if desired. Shortcakes will brown much better if you brush them with cream. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack.
Wash and slice 4-5 cups of fresh pineapple into small chunks, and add 1 tablespoon of granulated sugar if desired. Stir to combine. Set aside.
Whip chilled heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.
Assemble shortcakes by cutting them in half and spooning pineapple on the base, top with whipped cream, and garnish with mint if desired. Eat immediately!
Vegan variation:
-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste, or any gluten-free King Arthur Flour
-Use non-dairy butter, I like Miyoko’s brand in the stick, not the tub
-Use egg-substitute or about 31/4 T more milk in place of an egg
*Check the ingredient list of this flour blend (it contains milk powder) for possible allergens so you can bake safely!
While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don’t want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense.
*if you don’t have a zester, you can use the fine side of a cheese grater.
4 ounces of cream
Decorations
sprinkles, cocoa nibs, mini chocolate chips
Preheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet.
Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!
In a medium-sized bowl, whisk the wet ingredients together leaving out the dried fruit. Add the wet ingredients to the dry and stir until almost combined. Add the currants and continue stirring until just mixed. The dough will be soft but it can be shaped with a bit of care. Scrape the dough onto a lightly floured counter and pat it into a circle. The height of the dough should be about 3/4 inch tall. Cut the scones with a 2" cutter and them on a lined cookie sheet. Next, brush with egg wash and sprinkle with sugar. The scones will brown better with an egg wash. Bake for about 10-14 minutes or until browned on top and firm in the middle. Cool on a rack and enjoy:)
Toffee Topping
1/2 cup butter
1/2 cup granulated sugar
2 tablespoons water
1/2 teaspoon vanilla extract
Combine all ingredients except vanilla in a heavy saucepan. Cook over medium-high heat while stirring until mixture reaches 305F or hard crack stage. You can measure with a candy thermometer or other favorite method. I like to drop some into cold water and if it’s hard and shatters when you bite it, that’s hard crack. Remove from the heat and stir in vanilla extract. Pour onto a silicone mat or marble slab. Cool and break into chunks saving some for garnish. Chop toffee with a large knife into small pieces to cover brûlée and broil as topping.
How to broil toffee topping
Set the oven to low broil and place rack in the top position. Add chopped toffee to cover about 1 tablespoon per ramekin. Broil for a few minutes or until toffee melts but doesn’t brown. Add a sprinkle of large grain salt and serve immediately. If melting takes more than a few minutes in your oven, chill to reset the brûlée and toffee for 10 minutes. Garnish with whipped cream and chopped toffee bits right before serving. Do not broil toffee topping and leave overnight, the toffee top starts to get soft and butter that was melted gets solid and not in a good way.
