I was lucky enough to find Desi Domo’s blog, The Palate Peacemaker, right after she started blogging back in April. As soon as I saw her joyous face and read one of her equally joyous posts—which are also always entertaining and captivating— I was hooked! First of all, don’t you just love her name? I think Desi Domo sounds like a movie star’s name. Or maybe the female lead in a super hero movie? In fact, that’s how Desi explains her blog name here. (Warning: You may be reminded of my Crustless Fudge Pie.) And, you know how some people’s names fit them perfectly … look at Desi’s photo on her blog and you’ll say, yep, Desi Domo!
Desi is gluten free, dairy free, egg free, soy free, and mostly refined sugarfree. The first recipe I made of Desi’s is obvious because I’ve talked about it several times here at gfe—her Pecan Butter. First, I made it exactly per her recipe, Spiced Pecan Butter. Pecans, salt, pumpkin pie spice, and maple syrup—simple enough … and delicious. I spread it on my pumpkin bread as soon as I took it out of oven–yum! Because the recipe made about a cup of pecan butter, I was able to enjoy it over a few days. A few very fine days, I might add!
Then as I shared earlier this week, I took Desi’s pecan butter and elevated it to the next level. A slight variation of Desi’s pecan butter became the basis for lovely Flourless Pecan Sandies.
When I decided to adopt Desi for Adopt A Gluten-Free Blogger—the wonderful, monthly, get-to-know-your-neighborhood-blogger event initiated by Sea (Book of Yum)—I went back to the recipe that the pecan butter was originally made for, Desi’s Pumpkin Pecan HoHos. The pecan butter is intended to be the HoHo filling for a pumpkin muffin, which then becomes a Pumpkin Pecan HoHo. Genius, right? First, because I was having a problem with my food processor, I decided to skip the pecan butter hoho filling and just make Desi’s gluten-free, dairy-free pumpkin muffins. All was going fine until I added the coconut milk (substituted for almond milk, which is what Desi’s recipe required). About the time I thought “that’s a lot of milk!”, I realized that I had added double the amount. Rats. I weighed my options. I could pour off some of the coconut milk, but who knew how much of the baking powder and xanthan gum would go with it. I finally decided adding both pecans, some almond flour, and using Nutiva’s Coconut Coconut Manna™ (instead of coconut oil) would thicken up the batter enough to make a cake. A Bundt cake. So my mishap version went into the oven with fingers crossed.
I think both Desi and her blog, The Palate Peacemaker, are great. Check them out. Read her musings on flexibility, procrastination, magic, and much more, while you enjoy her recipes, too. But here’s another warning: You might develop a love of pecan butter, and you might want to mess up on her Pumpkin Pecan HoHo recipe, completely leaving out the Pecans and the HoHo factor, because the Bundt cake version turned out fabulous. It actually had a consistency more like bread pudding, but that was perfect for me as I love Bread Pudding, and this Pumpkin Bread Pudding, oh my! What a stroke of good fortune to have created this recipe. Now the only question is … can I recreate it? Stay tuned, and be sure to check out Desi’s blog and look for Sea’s roundup of all the other adoptions in a few days. (I’ll add the link here, too, when it’s up.)
Finally, you can see previous posts for my 25 Days of Christmas holiday/blog anniversary event via links below:
Day 1 – Gluten-Free Holiday Giveaway Galore x 10—Giveaway of the new book, Mommy, What is Celiac Disease?, plus gluten-free treats and fun stuff. Open through Wednesday, December 15.
Day 2 — Guest Post from Debi Smith (Hunter’s Lyonesse)—My Journey Back to Healthy Living
Day 3 — Corn and Butter Bean (or Lima Bean) Casserole for A Gluten-Free Holiday (Cookbook and book giveaway ends Wednesday, December 8.)
Day 4 — Little Cayman Beach Resort Review
Day 5 — 20 (Plus) Thoughts on International Food Bloggers Conference
Day 6 — Nutiva Products (Coconut, Hemp x 2, & Chia) Review and Giveaway (Giveaway ends Saturday, December 11.)
Day 7 — Reindeer Antlers Punch for Share Our Holiday Table
Day 8 – Flourless Pecan Sandies (Gluten Free, Grain Free, Dairy Free)
Day 9 — Volcano Pancake and Other Breakfast Fare Plus Allegro Marinade
Desi says
Shirley! This post MIGHT have made me tear up a bit… I’m such a softie. You, on the other hand, are sweeter than this cake! I am so lucky and so grateful to have had you as one of my very first readers. 🙂
Much love
xoxo
Shirley says
Hi Desi–That “might” is key there, because super heroines don’t cry, right? 😉 So glad you enjoyed my post, dear. One day I’ll make the actuall Pumpkin Pecan HoHo’s and I’m sure love them, but I loved the accidental Pumpkin Bread Pudding/Cake and so did mom and dad. 🙂 I still want to make my own chocolate chips like you do.
Love and hugs,
Shirley
Lisa says
Shirley–
One of the things I really admire about you is your willingness to show us your “mistakes.” I’m sure that every home cook has looked down and said, “oops, I added too much (or left out)” a vital ingredient. A blogger with a perfectionist complex might throw it out and start over. Not you. You just roll with the punches, and create something new. Thanks for keeping it real!
Shirley says
Hi Lisa–I used to be a super perfectionist, and the truth is I still have to fight those tendencies. I think blogging and juggling all that life brings in general has changed my attitude for the better. I love creating new recipes and find they often come from these “mistakes.” 😉
Thanks so much for your sweet words! Hugs,
Shirley
Pat Fuller says
I appreciate the different ideas and recipes
that all the groups provide because it is so
hard finding something that tastes worth eating.
I have found a flour (shepard’s) that has finally
made some of Mom’s recipes tastes like they use
too. Thanks for all you do for us.
Shirley says
Hi Pat–Welcome to gfe! 🙂 Yes, we all bring something to the table … literally. 😉 Jules’ flour is a great one to use one for one for all your old recipes. Everything gluten free should taste worth eating. I also like flourless and crustless for baking to put the emphasis on the core ingredients in a recipe. It works well for pies, cookies, and even pizza. Check out the most popular recipes on my sidebar to find most of those.
Thanks for the kind words! They are much appreciated. 🙂
Shirley
Valerie @ City|Life|Eats says
Hi Shirley, thank you so much for introducing us to another wonderful new blogger 🙂
Shirley says
Hey Valerie!–Very belated reply, but thank you so much for taking the time to comment! 🙂 Desi is a delight … I know you’ll enjoy her take on recipes and life. 😉
Hugs,
Shirley
Ricki says
Wow, that cake looks totally amazing–I love bread pudding, too, so I’m sure I’d be a fan. Thanks for introducing me to Desi’s blog (and pecan butter–mmmm!) 😉
Shirley says
Hi Ricki–I loved my accidental pumpkin bread pudding the first day or so, but then it got a little too soft in the middle. So that recipe still needs tweaking a bit. Of course, I definitely want to make Desi’s Pumpkin Pecan HoHos as intended. A wonderful cupcake with pecan butter filling … genius! Desi’s a sweetheart and I’m sure you’ll find her recipes and blog very enjoyable. 🙂
xo,
Shirley