My husband once told me that his favorite pie was a Key Lime Pie. I think Key Lime Pie is very Florida. Growing up in the Pacific Northwest, I didn't know much about Florida, so I really never understood what Key Lime Pie was all about. It sounds pretty fancy. Not just lime. Key lime. (Those are those tiny limes, right?)Read More
I haven't baked anything that called for puff pastry since my son was diagnosed with Celiac Disease over 7 years ago. A friend recently recommended GeeFree Gluten-Free Puff Pastry and I happened to be near a Whole Foods the other day, so I picked up a box. With one "sheet," I made Pigs in a Blanket... because PIGS IN A BLANKET, duh. The other sheet sat around in my freezer for awhile until a few weeks ago when I needed a quick gluten-free dessert. After a quick search of apple desserts, I came across one that seemed perfect... a salted caramel apple tart!Read More
Nothing says "summer" like a good old fashioned sloppy strawberry shortcake. Thick indulgent whipped cream, freshly-picked strawberries, and a flaky, buttery biscuit. I call dibs on seconds! This strawberry shortcake recipe is The Jam. It's so good, you should try it with all your summer berries. Or, heck, even just plain with a cup of coffee in the morning. So, go forth, pick your berries in season, and enjoy.Read More
I know salted desserts are kind of overdone at this point. But, there's a reason for that. Salt and sweet taste great together! Duh. Since our kitchen went gluten-free over 7 years ago, I've kind of been searching for the best gluten-free brownie recipe.Read More
It's 7pm on a Sunday. You're wrapping up dinnertime, negotiating bath times, getting ready for pjs, and thinking about the week ahead. And, oh yeah, by the way, "Mom, tomorrow we're having a party in my class. I forgot to tell you. Can you send in a treat for me?"
You've been there, I know. I always keep a box of King Arthur GF Chocolate Cake Mix and even a tub of Duncan Hines frosting on hand... but, there are ways to make even a boxed mix something special. The techniques I'm about to share aren't exactly hard to do.... but they do take a couple of extra steps. That said, they're worth it and will give your GF kid the chance to safely taste the magic of a Hostess Cupcake. Marshmallow fluff pumped into the middle and all.Read More
Do you remember begging your mom to put these in your lunch? Hostess Snack Cakes? Maybe you wanted Twinkies or Ding Dongs or Tiger Tails... but they're really all the same thing, right? Tons of preservatives, almost sickeningly sweet, can survive a nuclear war... but oh-so delicious. According to Hostess, Ho-Hos are "so sweet, we had to name them twice."
Well, I do remember really wanting these rolls of goodness, but my son doesn't. He's never had them before. Ever. Last I checked, Hostess hadn't really cashed in on the big gluten-free food trend. Sooooo, challenge accepted!Read More
Rocky Road was my grandfather's favorite dessert and family history has it that his mother Marion would make it to lure him back home after he had run away. My grandpa Jack was pretty smart, so my guess is he figured this out fairly quickly and would run away just to get more Rocky Road.Read More
This is a treat I look forward to making every year. And, apparently, I'm not the only one. I adapted this recipe from a NYTimes recipe, a recipe that the paper has published every year since 1983. It is an easy recipe to convert to gluten-free since it really doesn't use all that much flour-- only a cup. Bake it and enjoy. And, please, don't be shy about eating this for breakfast. It includes fruit after all. It's practically healthy!Read More
Sometimes you make a recipe because you've been wanting to make it for a long time. You're craving it. Sometimes you make a recipe because you messed up another recipe and now you're stuck with a dozen egg whites. That would be the reason I made this pavlova, and I have to say that I am so glad I messed up the other recipe.Read More
Enter, the Snickerdoodle Cake. I struggled with what to call this confection really. It's not totally a cake and it's not totally a bar. A car? A bake? Wait, those are already things.... so, I'm going with "cake," since at this point in my life, it sounds more festive than a "bar."
This is an adaptation of a recipe from the Smitten Kitchen Cookbook which I highly recommend. The main adaptation is that I've converted it to gluten-free and I've played with the size of the pan you bake it in. Deb Perelman (the food blogger we all aspire to be, right?) describes these as a cross between a snickerdoodle cookie and a gooey butter cake.Read More
I decided to make this cake since one-half of my in-laws are big into their Swedish heritage and we had a festive Swedish luncheon the other weekend. I watched the contestants on The Great British Baking Show make one and I thought, "Hey, I think I could do that!" Nevermind that I don't really like marzipan and I'm not actually Swedish.Read More