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Maple Doughnuts

April 18, 2022

Maple doughnuts (or maple donuts, we accept all spellings here!) are a quick and easy recipe. Follow the video tutorial for step by step instructions as to how to make this recipe!

My family and maple syrup are synonymous with one another. My family would tap the trees, collect the sap, and boil the maple syrup (twice, most places only do once and man are they missing out!). It has made me a bit of a pure maple syrup snob but I appreciate quality maple syrup more than anything else. So, for this recipe, please do not just use maple flavor but actually use maple syrup. Let’s dive in and make this maple donut recipe!

FAQ

Can I make the dough the night before?

Yes. If you would like, you can make the dough and place in the fridge overnight. You would just then place the dough in the piping bag, and bake in the donut pans. See the “how do I make this recipe” section or the recipe card to see how to fully make the recipe!

Can I use an air fryer?

Not for this recipe. These donuts are not fried. This is a donut recipe for baked donuts. I love baked donuts (all of the donut recipes on my site are for baked donuts) simply because they are so easy to make, and there is no oil cleanup.

What do you need for these maple doughnuts?

Wire rack (also known as a cooling rack)
pastry bag (also known as a piping bag)
donut pans
One bowl (a large bowl is best)

Can I make maple donuts in a stand mixer?

You can make them in a stand mixer however I find using a stand mixer to be unnecessary. If you do choose to use a stand mixer, be sure to use a whisk attachment (not the paddle or dough hook attachments). Just do not over-mix your donut dough.

How do I store maple donuts?

Maple Donuts will keep on the counter for a few days in an airtight container. You should not be wrapping them in plastic wrap or anything like that. You can extend their shelf life by storing them in an airtight container in the fridge for about a week. They are a great dessert cuisine but they are also perfect for breakfast, or simply as a snack. So, these maple donuts can cover you for a week or so!

What do I need for this maple doughnuts recipe?

2 cups gluten free all purpose flour, I used King Arthur Measure for Measure for (be sure whatever mix you use that it has xanthan gum in it)
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup maple syrup
1.5 teaspoon vanilla extract
½ cup granulated sugar
½ light brown sugar
1 egg, use large eggs
3 tablespoon unsalted butter, melted butter
½ cup milk, the % doesn’t really matter but I use 2% (if you want a richer taste then use whole milk)- if you do not have milk you can use heavy cream
1 teaspoon salt, you can use Kosher salt

Maple Glaze Ingredients

1 cup powdered sugar, also known as icing sugar and confectioners sugar
1 tablespoon pure maple syrup
2 teaspoon corn syrup

How do I make these homemade donuts?

ingredients for maple doughnuts — Maple donut ingredients

Whisk the dry ingredients and then add the sugars

Whisk and add the milk, butter, and vanilla. Continue to mix

Add the maple syrup. Continue mixing the batter and make sure that there are no flour pockets in the batter

Spray your donut pans with a non-stick spray

Fill a pastry bag (piping bag) with the donut batter

Bake for 12 minutes at 350°F and allow them to cool completely while you make the glaze

Once cool, dip in the glaze. Allow the glaze to set and then enjoy!

Preheat the oven to 350°F. In a large bowl, whisk your dry ingredients. Add the baking powder, baking soda, sugar, one teaspoon salt, and flour and whisk. When finished whisking dry ingredients, add the vanilla extract, egg, and mix.
In a microwaveable safe bowl (or a glass measuring cup) heat the milk and unsalted butter until the butter is melted. Pour the melted butter mixture into the dry ingredients and whisk. Your donut dough should be starting to come together now. Add the maple syrup and whisk for the last time. Make sure all of the flour is incorporated (you do not want pockets of flour in your donut batter!)
Take the donut pans and spray them all with a nonstick spray. Place your donut batter into a pastry bag, and pipe into the pans. Place the donut pans into the oven and bake for 12 minutes. You will know that the donuts are down when they are golden brown on the top and spring back when you touch them. If they are not golden brown and not springing back, leave in the oven for 2 additional minutes.
Allow the donuts to cool for a few minutes in the donut pans and then transfer them to a cooling rack and allow them to cool completely and come to room temperature.
While they are cooling, make your rich maple glaze! To make your maple icing (or rich maple glaze, it is really a glaze and less of a maple icing here but you get my point), take a bowl and add the confectioners sugar, and pure maple syrup. Once you start to mix them together, it will get a bit lumpy and then begin to smooth out. Once it is smoothed out, add the corn syrup. If you find that the glaze is still a bit too thick, add the tiniest bit of milk or water to the mixture.
Dip the homemade donuts into the maple glaze (make sure they are not warm doughnuts). Now, the maple glaze may run a bit, so, you can either place them on paper towels, on a wire rack with paper towels underneath, a plate, or baking sheet (if you do use a baking sheet, you still may want to line it with paper towel). Whatever you need to do to minimize the mess. Let the maple donut glaze set for a little bit and then dig in!

Looking for more donut recipes or gluten free recipes in general?

Baked Apple Cider Donuts
Gluten Free Donut Recipe
Blueberry Glazed Donuts
Breakfast Cakes
Pumpkin Pasties

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Gluten Free Oatmeal Cookies Recipe

April 11, 2022

Been craving oatmeal cookies since going gluten free? Well this gluten free oatmeal cookies recipe has you covered! Perfect for those on a gluten free diet (celiac or an intolerance), this recipe is quick, easy, and delicious. Make this great recipe today!

I love gluten free cookies because they are really so easy to make once you know what gluten free flours you should be using. I always like to suggest a gluten free flour blend as it makes any cookie recipe that much simpler. For this recipe (and generally any cookie recipe that you will find on this site) I will specify in that cookie recipe which gluten free flour blend I used to bring them to life!

FAQ

Why do I need to use certified gluten free oats?

Not all oats are gluten free! A lot of oats are processed with wheat and or gluten containing grains and are therefore not deemed gluten free. Oats are naturally gluten free but you need to find a company that offers the certified gluten free oats to make these gluten free oatmeal cookies! I like Bob’s Redmill. If you purchase these oats and are looking for something else to make with them, you can make oatmeal gluten free as well and have an awesome breakfast. You can also pulse your oats in a food processor and make your very own oat flour!

What is xanthan gum? Why do I need it in my gluten free flour blend?

Xanthan gum is a popular food additive that is added to flour blends as a thickening agent. As gluten is the typical thickening agent in all purpose regular flour, for gluten free flour, you need something that will help thicken it and that is why we use it! It is gluten free, dairy free, and vegan

Can I adapt these to gluten free oatmeal raisin cookies?

Yes! You can 100% make these into gluten free oatmeal raisin cookies. All you need to do is follow the exact same steps for the recipe, but, after you add in the oats, you would add in raisins. I would suggest that you add ¾ cup of raisins to your recipe and voila, gluten free oatmeal raisin cookies.

If you would like, instead of raisins you could add chocolate chips (I would avoid chopped walnuts as it may make your cookie dough even dryer).

Can I make these gluten free oatmeal cookies recipe dairy free?

I personally have not tried but you definitely could. The two options for substituting butter that I would suggest would be Myokos vegan butter and Earth Balance vegan butter. That would give you a dairy free version of this recipe as there is no other dairy in the recipe! Remember if you are making these cookies dairy free, and you want to add chocolate chips, then be sure to use dairy free chocolate chips.

What storage options are there for these cookies?

If you want to keep the cookies out, then I suggest you put them in an airtight container. They should keep for 3-5 days. You can also freeze cookies by placing them in a ziploc (or something similar) freezer type bag and marking the date on the bag. They should be good for 3 months.

What do you need for this gluten free oatmeal cookies recipe?

1 ½ cups gluten free flour blend, I use King Arthur Gluten Free Measure for Measure flour blend, make sure whichever flour blend you use that it has xanthan gum in it
1 teaspoon baking soda
2 ½ cups oats, use certified gluten free oats- I used Bob’s Redmill
½ cup white granulated sugar
1 cup dark brown sugar, you can use light brown sugar if that is all you have
1 teaspoon vanilla extract
2 eggs
½ teaspoon cloves
1 tablespoon ground cinnamon
8 tablespoons unsalted butter, room temperature (if you forget to put your unsalted butter out to come to room temperature, melt in the microwave for 7 seconds, then flip, and for another 7 seconds. it should be good to go)

*optional

You can add either raisins or chocolate chips to this recipe if you would like to make this cookie dough a gluten free oatmeal raisin cookies cookie dough or gluten free oatmeal cookies with chocolate chips!

Tools: wire rack, cookie dough scooper, baking sheet (cookie sheets), parchment paper (or baking mat)

Heat oven to 350°F and line baking sheets with parchment paper or a baking mat. Meanwhile, in the bowl of a stand mixer or using a hand mixer with a large bowl, cream together the butter and granulated sugar and brown sugar. Scrape down the sides of your bowl and make sure everything is incorporated. Add the eggs, followed by the vanilla extract, and continue to mix.
Add the gluten free flour blend, cinnamon, clove, baking soda, and mix. Once it has come together, add the oats to the mixture. Now, if you were adding raisins or chocolate chips, this is when you would do it.
Take your parchment lined baking sheet and scoop dough into dough balls and place on the baking sheets. They will spread a little in the oven but not a huge amount. If you are using a larger baking sheet, then you can do 9-12 dough balls on that baking sheet.
If you would like to freeze the dough you can for 15 minutes but it is not necessary for this recipe. Take the two baking sheets and place onto the oven rack and bake for 11-12 minutes. When they are done, they will be lightly golden brown color and will have melted down a bit but will still be a bit puffy. Allow the cookies to cool completely on a wire rack the counter and then serve!

add the dried ingredients followed by the oats

scoop the dough into balls and place on baking sheets and bake

Looking for other cookie recipes?

Remember, all of my recipes are gluten free recipes!

Gluten Free Biscotti
Soft Amaretti Cookies
Candy Cane Cookies Recipe
Gluten Free Linzer Cookies
Double Chocolate Chip Cookies

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Orange Macarons

April 4, 2022

Macarons are the perfect French treat. Hailed as a difficult (but decadent dessert cuisine) macarons are actually quite easy to make once you nail down the technique. Watch the video for step by step instructions as to how to make these orange macarons!

I am not sure I recall the first time I was introduced to macarons but I remember when I had my first orange macarons. We visited a shop in Georgetown near Washington DC while shopping for my wedding dress.

The orange macaron had a bright orange shell (not sure if it had orange extract in it – realistically, you do not need orange extract if your recipe is done properly), but it was filled with orange buttercream frosting. I was determined after visiting that shop to establish a foolproof macaron recipe and I am happy to say that I have with this!

Macaron recipes generally share similar components, i.e. a powdered sugar mixture, a macaron filling, almond flour, granulated sugar, cream of tartar, and voila, perfect macarons will be born. Baking macarons is intimidating at first but I promise if you follow the seps, you will become so much more comfortable with it. Once you nail down this recipe, you can play with macaron flavors and have plenty of successful macarons! Let’s dive in.

FAQ

What tools do I need for these orange macarons?

You will need (in addition to your ingredients):

rubber spatula
baking sheets
medium bowl or a large bowl
piping bag (if you do not have a pastry bag then a Ziploc bag can act as a piping bag)
stand mixer (if you do not have a stand mixer then a hand mixer)
whisk attachment

Troubleshooting Making Macarons

You can use room temperature egg whites but it is not necessary. If you find your macaron shells are not yielding the results you want, then give it a try.
You need to use fresh egg whites, do not use carton egg whites. They will not yield the results you want. They will crack very easily and not be the beautiful macaron shells that you are used to.
How do I get rid of air bubbles in my macaron shells? Can you release air bubbles?
You get rid of air bubbles by hitting the baking pan against a flat surface and by making sure that the macaron batter is smooth.
It looks like a macaron shell has beaked at an angle. Why is this?
This is likely that the heat of your oven is uneven. Sometimes to solve this problem, I put a baking tray on the top rack of the oven.
Are there macaron tips for piping bags?
No. You just need an open ended piping bag- it will form a circle as you pipe
My filling is oozing out, why is this?
You need to let macarons cool before you fill macarons. If you do not, the filled macarons will soon become empty macarons. Properly assembled macarons will be done when the shells are cool and you do not overuse the filling.
My egg whites are not stiff peaks. How can I make stiff peaks form?
See above, make sure you are using the correct type of egg whites. Make sure that no yolk or fat has gotten mixed in to the egg whites. If you follow the instructions, it should work out just fine!
Help, I only have almond meal and not almond flour. What do I do?
You’re in luck! Almond flour and almond meal are exactly the same thing! The name is fairly interchangeable.
My macaron batter seems not smooth, can it be fixed?
Sometimes it just requires a bit more mixing. However, it can also be indicative that your almond flour and powdered sugar were not made fine enough before being folded into the egg whites.

How can I store my orange macarons?

You can freeze macarons so long as they are in an airtight container. I suggest an airtight container and not a ziploc bag because an airtight container will protect them. You can freeze them for up to three months. If you want, they can be kept on the counter for a few days and or in the fridge for up to a week.

Can you flavor macaron shells?

Yes. In many recipes you can definitely flavor macaron shells. All you do is add the spice you like to the egg whites. Some flavors I really love are chai, ground up pistachios, cinnamon, etc. You can really play around with it once you get a handle on how to make French macarons.

Can you color French macarons shells?

Yes, however, you need to be careful as to what type of food coloring that you use. The gel food coloring is what you want and not the liquid food coloring. Liquid food coloring can cause issues with your egg whites and after all the trouble you go to to get them looking so beautiful, you do not want anything to get in the way of that.

Another option is to use powder food coloring if you want those vibrant flavors. Again, I still do not feel that they will give you the same “wow” factor as the orange food coloring (the orange gel food coloring) but you can play around with it and see exactly what it is you like!

Can I add a topping to these orange macarons?

If you want to add a topping to your orange macaron shells you can. You just need to be careful as to what it is because you do not want your orange macaron shells to break in the process. The orange macaron will get its flavor from its filling, but, what pairs beautifully with an orange macaron is chocolate. Macaron flavors often will combine some of our favorites and orange and chocolate is a classic.

If you want, you can make a chocolate ganache (you can add this to the center of the macaron filling along with the curd) or you can place a dollop on top before serving to someone. Chocolate ganache can be a bit heavy though so you can also do a chocolate drizzle. In order to do this, you can take dark chocolate and melt it. You will want chopped chocolate in order to speed up the melting process. Melt the dark chocolate either on a pot on the stove and or in the microwave in 30 second increments. If doing so in the microwave, stir every 30 seconds until it comes together. Drizzle is on top of the shells. If you want to infuse even more orange flavor with the chocolate, you can add some orange marmalade to the mix!

How do you dye macarons without food coloring?

The simple way to do this without food coloring is with ground up natural food coloring sources (such as beetroot powder if you wanted something in the pinkish tones). You will not get the same vibrant colors that you would if you use synthetic gels but if you want to be more health conscious, then, this is the way to go!

What ingredients do I need for my orange macarons?

2 large egg whites (you need to make sure that no yoke gets into the whites- it will not allow the egg whites to properly rise)
1 cup powdered sugar (also known as confectioners sugar)
½ cup + 3 tablespoon almond flour
5 tablespoon granulated sugar
1 teaspoon Cream of Tartar
Orange Curd, this is for your filling
gel food coloring (this is optional)
Baking mats and or parchment paper

pipe the shells once the batter has come together

let them cool completely and fill with curd or other filling

How do I make orange macarons?

Place your egg whites in the bowl of a stand mixer. Add your whisk attachment. Start them on a low speed and make your way up to a medium speed. At first the egg whites will foam, and then the egg whites whip up and begin to really come together. Add your cream of tartar. Start the machine on medium. Once the egg whites begin to look frothy, change it up to high speed. Once you see stiff peaks form in the meringue, add your granulated sugar one tablespoon at a time. To see if your meringue truly does have stiff peaks, we do the meringue test. Take your bowl, flip it upside down. If the meringue stays in its place, it is ready. If you are adding orange gel food coloring you would add it now before you stop whipping the egg whites.
While your egg whites are beating, mix together your almond flour and powdered sugar. If you want to make sure they are super fine, pulse the together in your food processor and use a sieve to sift them.
Once your egg whites are ready add one third of your dry mixture to the whites. You are going to want to gently fold them in the shape of a “J”. This means to cut down the middles of the bowl with your spatula, and curve up as you would a J. Continue to do this until all of the dry mixture is incorporated. You want your mixture to be smooth and to slide off of the spatula. Once it is like that, transfer the macaron batter it to a piping bag.
In order to get perfect circles, you may want to use a baking mat with circles printed on it (these are easily found on amazon). Pipe your filling onto the baking mat or parchment paper (place these on your baking sheet before you bake them).
You are now going to bang your baking tray against the counter. 5 x per side. This will allow the meringue to flatten and get rid of any potential air bubbles. Once you have done this, you need to let the macarons rest. Letting the macarons rest is a fundamental step. By letting the macarons sit, you allow the shell to harden just slightly and this helps with the bake in the oven.
Set your oven to 310°F, when ready, place macarons in the oven on the middle rack, and bake for 11-13 minutes. You will want to see little “feet” grow on them. This is the little extra bit that bubbles up when they bake under the top part of the shell. Once you haver removed your shells from the oven, allow them to cool completely.
Once the macaron shells have cooled completely, place a bit of the orange curd on one macaron shell, and then place the top on it. Gently press together and you now have successful macarons!

What if I do not have curd and still want an orange creamsicle filling?

For this macaron recipe, I love the curd filling. However, if you do not want to make orange curd, then you have a few options!

For your orange macarons make an orange buttercream frosting! For this, you will need room temperature butter, powdered sugar, and here is where we can make a choice. you can add blood orange juice and make a blood orange buttercream filling. If you do use blood orange juice, it will likely give you a beautiful color. You can use regular orange juice to get the orange macarons flavor that you are craving. (Blood oranges are in season for a short period of time every year so if you do give this a go, take advantage!)
If you want just a hint of orange flavor, try adding orange zest to the buttercream frosting.
Don’t want orange flavor at all? But want citrus flavor? Then add lemon juice to your buttercream frosting!
If you want something kind of fun and whacky, you can add orange marmalade to the filling instead! You can also add orange marmalade to your buttercream!

How do I make orange buttercream?

½ cup unsalted butter, softened to room temperature
1 cup powdered sugar
2-3 tablespoons juice, orange juice, blood orange juice, lemon juice
1 teaspoon vanilla
orange zest * optional

While your macarons are cooling on the baking sheet, make the buttercream. Take the room temperature unsalted butter and beat in the bowl of a stand mixer. If you do not have a stand mixer, you can use a hand mixer (or you can make it by hand but you will need either a medium bowl or a large bowl). Turn the speed to zero and add your powdered sugar. Start the machine back up slowly and make your way up to a medium speed. Beat them together for 5 minutes.
Add your juice and continue to mix together. If you find that the mixture is not thick enough and is too “watery” for your liking, add more powdered sugar. If you find the opposite and that your flavor is not exactly where you want it to be yet, you can add more orange marmalade, orange zest, more blood orange juice, etc. Do not add too much of any one thing at a single time because once it is done, you cannot go back. Making macarons can seem overwhelming at first but they come together quite easily, and if you are making a buttercream to go with them (such as a blood orange buttercream filling) you won’t be disappointed with your finished macarons. If you do go with a buttercream filling, it will put the orange creamsicle flavor over the top (if you happen to be a fan of orange creamsicle, then this may be the best option for you!).

Looking for other orange recipes?

Orange Curd
Gluten Free Cranberry Orange Scones
Gluten Free Cranberry Orange Muffins
Orange Olive Oil Cakes
Orange Bundt Cake

Orange Macarons

Laura Sirkovsky-Kauffman

BEST Orange Macarons Recipe: The perfect creamsicle treat. Follow for a step by step guide to make these French Macarons!

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Prep Time 10 mins

Cook Time 12 mins

Total Time 1 hr

Course Dessert

Cuisine French

Servings macarons

Calories 70 kcal

Ingredients

▢ 2 large egg whites you need to make sure that no yoke gets into the whites- it will not allow the egg whites to properly rise
▢ 1 cup powdered sugar also known as confectioners sugar
▢ ½ cup + 3 tablespoon almond flour
▢ 5 tablespoon granulated sugar
▢ 1 teaspoon Cream of Tartar
▢ Orange Curd this is for your filling
▢ gel food coloring this is optional
▢ Baking mats and or parchment paper

Instructions

Place your egg whites in the bowl of a stand mixer. Add your whisk attachment. Start them on a low speed and make your way up to a medium speed. At first the egg whites will foam, and then the egg whites whip up and begin to really come together. Add your cream of tartar. Start the machine on medium. Once the egg whites begin to look frothy, change it up to high speed. Once you see stiff peaks form in the meringue, add your granulated sugar one tablespoon at a time. To see if your meringue truly does have stiff peaks, we do the meringue test. Take your bowl, flip it upside down. If the meringue stays in its place, it is ready. If you are adding orange gel food coloring you would add it now before you stop whipping the egg whites.
While your egg whites are beating, mix together your almond flour and powdered sugar. If you want to make sure they are super fine, pulse the together in your food processor and use a sieve to sift them.
Once your egg whites are ready add one third of your dry mixture to the whites. You are going to want to gently fold them in the shape of a “J”. This means to cut down the middles of the bowl with your spatula, and curve up as you would a J. Continue to do this until all of the dry mixture is incorporated. You want your mixture to be smooth and to slide off of the spatula. Once it is like that, transfer the macaron batter it to a piping bag.
In order to get perfect circles, you may want to use a baking mat with circles printed on it (these are easily found on amazon). Pipe your filling onto the baking mat or parchment paper (place these on your baking sheet before you bake them).
You are now going to bang your baking tray against the counter. 5 x per side. This will allow the meringue to flatten and get rid of any potential air bubbles. Once you have done this, you need to let the macarons rest. Letting the macarons rest is a fundamental step. By letting the macarons sit, you allow the shell to harden just slightly and this helps with the bake in the oven.
Set your oven to 310°F, when ready, place macarons in the oven on the middle rack, and bake for 11-13 minutes. You will want to see little “feet” grow on them. This is the little extra bit that bubbles up when they bake under the top part of the shell. Once you haver removed your shells from the oven, allow them to cool completely.
Once the macaron shells have cooled completely, place a bit of the orange curd on one macaron shell, and then place the top on it. Gently press together and you now have successful macarons!

Notes

See above for additional notes

Nutrition

Calories: 70kcalCarbohydrates: 13gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 7mgPotassium: 40mgFiber: 1gSugar: 12gCalcium: 8mgIron: 1mg

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Sweet Potato Black Bean Tacos

March 28, 2022

This taco recipe does not need to be reserved just for taco Tuesday. These sweet potato black bean tacos are the perfect addition to your repertoire of vegetarian recipes! Follow the video for step by step instructions as to how to make this fun new recipe!

Jump to Recipe Print Recipe

As I am married to someone who does not eat meat, we have many vegetarian recipes on rotation in our household. Back when I was in University in Montreal, there was a taco restaurant across the street from my main building named Burritoville. This recipe is based off of what they had but adapted. As I have a food blog, I love to pay homage to recipes that I have loved and this was definitely one of them. You would not necessarily think to add apples, sweet potatoes, black beans and cheese together but alas, it gives you a delicious recipe! Perfect for a Meatless Monday not just a Taco Tuesday, this recipe is just what you ordered. Let’s dive in and make this taco recipe.

FAQ

Can I make alterations to this recipe? Can these be vegan sweet potato black bean tacos or dairy free?

Yes! Yes they can! The base is entirely vegan to begin with. The only dairy (and therefore non-vegan element in the dish) is cheese. I use cheddar cheese in this recipe but you can definitely use a plant based cheese and or a dairy free cheese. This vegetarian taco recipes is super easy to adapt!

The recipe is gluten free (I exclusively use corn tortillas), if you aren’t a fan of corn tortillas, you can definitely use whatever floats your boat. I personally love the flavor of the corn, so, that is what we use.

Cheeses: I use cheddar cheese but this recipe would pair beautifully with different types of cheese. you could add goat cheese if you wanted to. Goat cheese adds a really nice tang flavor that you would not get from a traditional cows milk cheese. You could use cotija cheese which is delicious! I love to add crumbled cotija tacos. If you want the tang from a cheese but you do not want to use goat cheese, then you could also use feta cheese. There are plenty of options!

Can I add additional flavors to this recipe?

(Once you have made it, you can definitely play around with this recipe. You could use roasted sweet potatoes instead of adding them to the pot. If you like a bit of citrus, you could add a hint of lime juice to the pot. In addition, you could add garlic powder if you are a fan of garlic (I love garlic powder). If you want a bit more heat, you can add cayenne pepper and smoked paprika. Cayenne pepper and smoked paprika are favorites in our household. We love the recipe as is but it could definitely be a fun addition to the recipe! Once you know how a recipe works, you can make many delicious recipes using the base of it and adding to it what you love.

I think beans are great and that hearty black beans add so much to this dish. However, if you do not like black beans, you could also try pinto beans instead. It would yield a different flavor, but, hey, go for it.

Are there optional toppings I could use?

Of course! If you like cilantro, then definitely toss some fresh cilantro on top of your tacos. I know that some people think fresh cilantro tastes like soap (I do not) so I think it would be a great addition. You could add sliced avocado. Avocado slices are a great addition to any taco. I also will just use guacamole. My husband loves to use hot sauce. You can use different types of hot sauce (if you like sriracha then go for it) or if you like the traditional Frank’s Hot Sauce then do it! I know some people like sour cream (if you would like to be healthier, you could substitute a Greek yogurt). Lastly, a salsa could definitely go nicely. Traditional roja salsa or a salsa verde. My desired toppings are generally just guacamole but you do you, babe!

Can I store leftover filling?

Yes! The filling will keep in the fridge for around 7 days and or you can freeze the filling for 3-6 months. If you do freeze it, allow it to thaw in the fridge over night!

What do you need for this sweet potato black bean tacos recipe?

1 yellow onion
3 sweet potatoes
4 apples, I use honeycrisp apples
1 can black beans
½ cup liquid aminos
2-3 tablespoon apple cider vinegar, you can also use rice vinegar
1 tablespoon cinnamon
½ tablespoon cumin, taste as your food is cooking, you can add more
1 tablespoon oregano
1 teaspoon chili powder, chili powder is optional if you do not want a bit of heat
kosher salt + freshly ground black pepper, to your taste
extra virgin olive oil, to sauté the onion
tortillas

How do you make sweet potato black bean tacos?

Ingredients for sweet potato and black bean tacos

add the remainder of the ingredients and cook down

Bake the tacos with the filling for 10 minutes

Despite the instructions looking a bit long, this is an easy recipe! It uses one point for all of your filling to come together.

Take a medium sized bowl and place your peeled and chopped sweet potatoes and apples into it. Meanwhile, on medium heat, place a heavy set pot (or a large skillet with a lid) on the burner. Add 2 tablespoon of olive oil and add the onion to the pot. You want to sauté the onion until it is golden brown.
Add the chopped sweet potato, apples, black beans, liquids, oregano, salt, pepper, cinnamon, cumin and chili powder into the pot. Stir to make sure everything gets coated, cover the pot, and allow the bean mixture to come together. You are going to keep the heat to a medium heat, do not raise it to medium high heat because it will burn the bottom of the mixture. We want this sweet potato mixture to come together nicely, we want no burnt bits! The thing with this recipe is that you won’t need a potato masher, as it cooks down, the food will become mushier and it is just easy to work with. We will achieve this by stirring occasionally. This should cook for an hour.
When you are getting close to your hour mark coming up, preheat oven to 400°F. Now, you are going to want to work with warm tortillas. Warm tortillas can be folded over and this is what we want for this recipe. Because the sweet potato and black bean mixture is soft, we will bake the tortillas with the mixture inside. Place the tortillas in the microwave for 30 seconds or so to warm them up. Take a baking sheet and place the corn tortillas onto the baking sheet. Now, if you are using cheddar cheese (or a cheese that melts), place the cheese on top of the tortillas. Then take the filling (which will be nice and mushy and everything will have come together in your pot) and put it on the tortilla. Fold the warmed tortillas over. Brush them with olive oil, this will allow the tortillas to crisp up a bit in the oven (this step is optional). Place the baking sheet into the oven and bake for 10 minutes. When done, remove the baking sheet from the oven. If you did not place cheese into the tortillas, then add cheese now!

Looking for other vegetarian recipes?

Vegetarian Tortellini Soup with Spinach
The Cobblers Wife Pasta
Spinach Soup
Tomato Tart
Butternut Squash Bisque
Fried Egg with Rice
“Meat” Balls
Vegetarian Bourguignon

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Dulce de Leche Cheesecake

March 21, 2022

This recipe for dulce de leche cheesecake is absolutely delicious. It is a baked cheesecake and uses the traditional burnt basque cheesecake method. It is quick, delicious, and an easy cheesecake! Who doesn’t love a homemade cheesecake?

This is a great recipe for those who do not want to have to make prepared crust but love cheesecake. Perks of baking the cheesecake this way? You do not need a pie crust or a crust of any kind (which means you won’t end up with a soggy crust). I know some people love a graham cracker crust (I do too), but, it simply does not work with burnt basque cheesecakes. You also do not need to worry about a hot water bath! Which is so great because dealing with a hot water bath can be such a pain for those who are not experienced with it. There is always the question of, do you place the springform pan directly into the hot water bath or do you place springform pan above a hot water bath. Let’s dive in!

Is dulce de leche the same as caramel?

The main difference is that dulce de leche is made from sweetened condensed milk (or milk and sugar) whereas caramel is made from caramel and water. Condensed milk is made from cows milk but has had the water removed from it, and has sugar added.

If you cannot find dulce de leche at your grocery store, you could substitute a sweetened condensed milk or caramel if you wanted. However, it is generally readily available.

So what is Dulce de Leche?

Dulce de leche is a cooked down sweetened condensed milk that is really popular in South America. One of my friends, Belen, is from Argentina and incorporates dulce de leche into many of her recipes. You can see them here.

Recipe notes:

If you do not have some of the ingredients, you may be wondering if you could substitute any. If you do not have dulce de leche, then you may use sweetened condensed milk. Sadly, there are not many replacements for the heavy cream, or the cream cheese. The heavy cream helps build up the dulce de leche cheesecake batter, and the cream cheese is of course integral to the dessert.

I like to bake with King Arthur’s Measure for Measure Gluten free flour. However, any 1:1 gluten free flour will do for this dulce de leche cheesecake.

Cheesecake Tips:

The type of baking pan that you will use for this recipe is a springform pan. It is not a large baking pan, but rather, an 8-9 inch cake pan or tin. This is the only type of baking pan that you will use for a burnt basque cheesecake! That is because when it is done baking, you will unlock the springform pan and life the circular mold up, and just slice your cake! Which is super easy. If you do not have a springform pan, they are available in most cookery stores and are definitely available online!

What if I want to make this recipe into mini cheesecakes? You absolutely can! Please read my recipe here for instructions on how to do just that.

Can I use aluminum foil instead of parchment paper?

No, you should 100% not sure aluminum foil. Aluminum foil, while nonstick, is not the best solution when you are using a decent amount of heat. As this dulce de leche cheesecake is a baked cheesecake, you do not want to surround it with aluminum foil. Stick with the parchment paper.

Now if you are thinking “can I use plastic wrap” to store this recipe, then yes. you can. If you wish to wrap the entirety of the cake or individual slices in plastic wrap that is doable. See below for my suggestions for how soon after the cake should be eaten. If you do not use plastic wrap but an eco-friendly alternative, I would suggest that you use an airtight container instead.

This recipe only really requires one large bowl. It is the bowl of a stand mixer. You will make the cheesecake filling all in this one bowl!

What to serve with this dulce de leche cheesecake?

If you are wondering what to serve this dulce de leche cheesecake with, then Dulce de leche topping is super delicious! You could also go with a whipped cream! If you do not have dulce de leche, I would not substitute sweetened condensed milk as a topping.

Because this is a burnt basque cheesecake recipe (or a San Sebastian cheesecake recipe), as stated above there is no crust. Which for the following reasons is great!

You do not need to wait for the cooled crust to add the cheesecake mixture.
There is no butter in this recipe. Usually, melted butter (salted butter or unsalted butter) is used in combination with graham crackers ( or you take the butter and combine cookie crumbs) forms the crust. It eliminates these steps so you can get to working on the cheesecake mixture.
Burnt Basque Cheesecakes are known for being a creamy cheesecake. It is due to the way in which it is baked in addition to the heavy cream, but, who doesn’t love a creamy cheesecake.

What do you need for this dulche de leche cheesecake batter?

You will need the following:

3 8 oz packages of cream cheese, softened cream cheese; you can use full fat cream cheese or a low fat cream cheese
1 cup cream, I use heavy cream
1 cup sugar
4 eggs
¼ cup dulce de leche
1 ½ teaspoon vanilla extract, I like to use an authentic vanilla extract however if all you can find is the clear synthetic vanilla extract, then that is fine
¼ cup gluten free flour, I used King Arthur Measure for Measure Gluten Free Flour

*prepared pan – use a springform pan

*stand mixer (or a mixer with a beater); please do not use a food processor

How do you make it?

Preheat your oven temperature to 400°F.

Add the cream cheese to the large bowl of a stand mixer (it may be tempting to use a food processor but I would not suggest it). You are going to beat cream cheese until it is smooth. You want the filling to be a smooth cheesecake batter without lumps! Add the sugar and continue to beat cream cheese filling on a medium speed. Scrape down the sides of the bowl and make sure that everything is smooth and fully incorporated. The cheesecake filling should be coming together at this point.
Add eggs one at time now until they are all smooth in the batter. Next, add the vanilla extract and the heavy cream and beat for another minute. You are going to want to lower the speed from a medium speed to low (you do not want the heavy cream to go flying). Now add dulce de leche. Remove from the stand mixer (again, I really suggest a stand mixer and not a food processor or a hand mixer as you want the beater option), and fold in the gluten free flour.
Spray the springform pan with a nonstick spray and line it with parchment paper. If you do not have a nonstick spray, that is fine, you can grease the springform pan with butter and then line it with the parchment paper. Pour the smooth cheesecake batter into the prepared springform pan, open the oven door, and then place the springform pan into the oven. Bake cheesecake for 50 minutes. The dulce de leche cheesecake will still be a bit jiggly when you remove the springform pan from the oven, and that is totally normal. The top will be a beautiful golden brown color. The golden brown is unique to a burnt basque cheesecake and adds a caramelized flavor to the dulce de leche cheesecake.
Let the dulce de leche cheesecake sit on the counter in its springform pan (do not, I repeat, do not try to remove the circular mold of the springform pan) and cool completely for one hour before placing in the fridge and allowing it to cool for at least 2 hours. When you go to slice your cheesecake, lift the circular mold of the springform pan off, peel the parchment paper down from the sides before slicing! Feel free to use more dulce de leche topping to go right on top of your perfect cheesecake slices! I would suggest heating it up to make it a bit smoother to drizzle on the top. I like to let my cheesecake sit in the fridge overnight, that way, you make sure it is cool completely! If you wish to store it in an airtight container that is fine but make sure that said airtight container is in the fridge. The dulce de leche cheesecake is best eaten within 3-4 days!

Ingredients for dulce de leche cheesecake

pour the dough into a prepared springform pan

bake for 50 minutes, until just set in the middle

allow to cool on the counter for 1 hour before transferring to the fridge for a minimum of 2 hours

Looking for other cheesecake recipes?

Lemon Burnt Basque Cheesecake
Blueberry Burnt Basque Cheesecake
Burnt Basque Cheesecake
Heath Bar Cheesecake
Lemon Cheesecake Bars
Raspberry Cheesecake Bars

Dulce de Leche Cheesecake

Laura Sirkovsky-Kauffman

This Dulce de Leche Cheesecake Recipe is an easy cheesecake recipe and super delicious. Follow the video tutorial for instructions!

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Prep Time 10 mins

Cook Time 50 mins

Total Time 4 hrs

Course Dessert

Cuisine Basque

Servings 9 inch Cheesecake

Calories 3040 kcal