Easter means candy. To some people. I’m not saying me, necessarily.
Certain store-bought candies are gluten-free, but buying handmade candy from a confectioner’s is out, so I thought I’d make some more for Easter.
I had made white chocolate coconut truffles for an event last weekend but forgot to take pictures, so I made some more for
Weekend Cooking Easter. Since some people don’t like coconut, I used a different recipe that didn’t call for coconut extract and didn’t roll a few in the toasted coconut (although that’s actually the best part, I think!)
The recipe I used for these easy white chocolate coconut truffles is here.
After making the gluten-free challah from my Nosh on This baking cookbook, which I have written about before and will write about again, I had leftover egg whites, and so I made these chocolate cookies from the Winter issue of GFF Magazine, which is a new foodie magazine with great recipes. The recipe for these Brownie Pecan Cookies isn’t online, but here’s a picture.
I underbaked the first batch slightly and overbaked the second batch (with the pecans on top) slightly, I think, but I tried one of the pecan ones, and it tasted pretty good!
And then, the dessert that I had actually been planning to make and almost forgot to make, this Lemon Ricotta and Almond Flourless Cake, which I’d made once before in the fall, but is more of a springtime dessert, so perfect for Easter! We haven’t cut into it yet, but it came out of the pan OK!
For the morning sweet tooth, hubby made delicious gluten-free hot cross buns from another good baking cookbook Gluten-Free Baking Classics by Annalise G. Roberts. He usually puts cinnamon in the dough, but this recipe didn’t call for spiced dough, so we added cinnamon to the frosting.
Happy Weekend Cooking!