Yes, we have tried pecan pralines from different places all over the country. Still, we found that they just don’t have enough pecans. So, we revived our recipe and packed them in with all the pecans one could want. You don’t have to travel to New Orleans to get that buttery, sugary, home-made flavor. We have them right here in L.A. 🙂
We are baking up some delicious mini pie pops this Spring!
Custom pies made upon request.
At Knowledge is Flour, you can’t fool us. While some of you say you are down with love we know better based on what you order. You are a fan of love! We can prove it. 🙂
Our popular orders this month have hearts all over them.
Take a look at just a few of the wonderful things we have been baking lately.
Our mini cheesecake trio. (Left) Our traditional cheesecake with toffee, fudge, and maple bacon. (Middle) Red velvet cheesecake with vanilla heart. (Right) Chocolate cheesecake with vanilla heart.
Rice krispies treats dipped in different types of chocolate and topped with Oreo cookie crumbles, toffee, mini semi-sweet chocolate chips, and roasted almonds.
A real fan of Rice krispies treats are you? Well, here are some chocolate covered almond and white chocolate krispies balls topped with sweet chocolate chips and pistachios.
We have also baked up some red and white red velvet cake pops! And yes, they are just as delicious.
Our famous Nutella Roca bars are like no other! We baked a lot of these, too.
And last, but certainly not least is one of our newest cheesecake designs we have called, “The Phoenix”. It’s red velvet and traditional vanila bean inspired by love.
Hi, all!
Please join us this Saturday, Dec 14th, 2013 for the SANTA PAWS & WINE TASTING – DOG/CAT ADOPTION to benefit Fur & Feather Animal Sanctuary!
A portion of the proceeds will go directly to Fur & Feather to help care for, house, and enrich the lives of the animals.
We will have our Vegan chocolate chocolate-chip almond cookies available to sample and purchase. Come join us and introduce yourselves. We will see you there!
We are very excited to share our 2013 holiday menu with you! Take a look and get your orders in early. Catering and wholesale prices are also available separately.
Turon: A traditional Filipino treat made with sweet, ripe bananas wrapped inside a flaky pastry, fried to a golden perfection and coated with a sugar glaze.
Place your orders today! SOON samples of turon will be made available locally.
Good news! We are NOW taking orders for the holidays. Try our home-made chicken empanadas. Minimum order is 2 dozen. Available in the Valley and Greater L.A. area. Delivery charges are extra. Contact us for pricing info. Order yours today! 
I haven’t updated my blog for a few months since my mom died. I figured it was time to get back to it. It seems like just yesterday she was with us and there are still moments when I feel like cooking something that I reach for the phone and a wave of realization comes over me knowing she won’t be on the other line. While a part of me feels a sense of sadness as I remember her, it also makes me smile to know that my fond memories of cooking and baking remind me of her. So, I wanted to bake something different that I thought she would like.
Starting with organic coconut flour (a new ingredient for me) mixed in with a few of my classic favorites, I experimented with this recipe. I wanted to mimic Porto’s version of Dulce de Leche Kisses but give it a Greek wedding cookie influence by adding in nuts and powdered sugar. The results were delicious! Try it for yourself. 🙂
Ingredients
2 cups organic coconut flour
2 sticks unsalted butter
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon water
1/2 cup finely chopped pecans
1 cup powdered sugar
1 can Nestle dulce de leche
Preheat oven to 325. I find the coconut flour browns much faster.
With food processor, combine flour, salt, and powdered sugar. Pulse until combined. Mix in the butter, vanilla, and water. Combine to form dough.
You can transfer dough into a big mixing bowl or work from food processor. Place dough onto board or use parchment paper. Cover with another layer of parchment and use rolling pin to roll dough flat. Use small biscuit cutter to cut out circles and set them aside. Cut out a top and bottom.
Place each round cookie onto lined cookie sheet. Scoop out teaspoon of dulce de leche on top of cookie.
Take another round cookie and place on top. Press the edges to seal the caramel. The top of cookie may crack open a bit. That’s fine.
These cookies do not expand, so you can place them close together.
Bake for 10 minutes or until sides turn brown. DO not burn. Watch carefully as they bake pretty quickly. Remove from oven and let cool.
Take a look at the scrumptious caramel and toasted pecans that just pour out of this cookie! You can really taste the coconut flour in this recipe. Optional: When cookies are cool, put some powdered sugar in a deep bowl and coat each cookie.
I’m meeting the girls for lunch tomorrow. I hope they like these!
My friend Nancy has been trying SO hard to convert me to Veganism. I’ll be honest, I’m not sure I can be converted, but I’m willing to give some recipes a try. I figure why not start at the easiest level – baking. Cookies, to be specific. So, I grabbed a basic chocolate almond cookie recipe online and modified it a bit. How did it turn out? Delicious, of course! And I’m not just saying that. Give this simple recipe a try and tell me you won’t be as addicted as we were. This recipe is completely flour-less and Vegan.
Knowledge is Flour 