Tag Archives: Desserts

Dairy used to be my friend, but then we had to break up and it is the most difficult breakup I have ever had. Eliminating dairy/casein from a diet is more difficult than removing gluten because it is everywhere and it tastes really good.

Of course the best way to go about eliminating dairy is to look for substitutes and for me that made chocolate and cream cheese a priority. I never thought I would be able to like dark chocolate and now I love it. Cream cheese substitutes can be made from soy, which is also a no-no for me, but then came luscious cashew cream to save the day. Read More »

This cake is soft and reminiscent of the filling in pumpkin pie.  Not surprising really, when it has mashed sweet potato as its main ingredient.

To do ahead of time

Cook sweet potatoes in the microwave (or oven if you have it running for something else) until they are soft.  Mine took about eight minutes – four small sweet potatoes. Leave to cool then remove the peel and mash.  I found it easiest to cut an end off and scoop the sweet potato out with a circular action with a fork.  Do this ahead of time so you don’t be tempted to work with them while they are very hot and burn yourself.   Keep the peel and spritz with oil, put on a baking sheet, and cook for 20-30 minutes in the oven for a crisp scoop for spicy salsa.
Read More »

Ahhh, ice cream. Even better: salty and sweet ice cream. The combination of salty and sweet is one of my favorites. I love taking a bite and not knowing exactly what it will taste like.

Also, in case you were wondering, I use this Kitchenaid ice cream attachment for my stand mixer. It works great – during the summer, I keep the bowl frozen in the freezer so that any time I’m in the mood for ice cream, I can grab it and make a refreshingly cool treat immediately.  

I finally ate the last of this last night, and I’m really sad that it’s gone. It was the perfect ending to the last weeks’ worth of dinners.

I guess I’ll just have to make some more. 

I am a firm believer that ice cream is appropriate at any time of year, even when it’s -20′ outside (although it never gets quite that cold here in the Pacific Northwest), but it is especially precious and fulfilling when the sun is blaring and you’ve been playing outside all day.

Read More »

I’m loving the Nonstick Mini Loaf Pan from Good Cook! You can do so much with this pan, and I know this will come in handy next Easter as I continue to work on converting my Grandmother’s Easter bread recipe (it is not Easter without this bread!). For now however I was asked to “Be a Sweetie” and make a Sweet Creation with this pan. I was a bit indecisive on what to make because there are so many options…did I want to make meatloaf? Something sweet? Savory?  I finally decided on Read More »

When I read an article that Kyotofu Bakery in New York was using Thomas Keller’s Cup4Cup gluten-free flour to create gluten-free versions of their Japanese inspired desserts I was quite intrigued. These desserts are all soybean based (contain tofu) and stray from the ordinary with their intriguing flavor combinations and Read More »

What do you do if you can’t eat gluten, dairy, eggs, or nuts and you love dessert?

Your options are quite limited unless you bake everything yourself. But  now, you can buy pies and cookies that are free of those allergens and still taste amazing.

Read More »

(Taken from Food Network and Adapted)

Ingredients:

2 cups all-purpose flour ( I used Jules Gluten Free)
1/2 teaspoon baking powder
1/4 teaspoon salt (Omit if you use Earth Balance Butter Sticks)
1 stick unsalted butter, at room temperature (I used Earth Balance)
1/3 cup evaporated cane juice
1 large egg
1/4 cup honey
1 teaspoon vanilla extract (Make Sure GF) Read More »

Santa Hat Cupcakes courtesy of Lauryn Cohen

I know you might think I’m clever, but really, I’m not. Full credit goes to Lauryn Cohen, aka Bella Baker, who came up with this cute concept. Lauren is the queen of sweet and is known for her uniquely creative treats and crafts. She recently launched a holiday baking guide (entitled Sweet Gifts Holiday Baking and Crafting Guide– available nationwide) filled with innovative and delicious recipes for the holidays.

Lauryn was nice enough to share one of her creations with The Family Chef. In this recipe, she calls for a red velvet cupcake (you will find a gluten-free, no-dye recipe in my upcoming cookbook). You can always use a basic vanilla (gluten-free).

Here is her technique for making super cute holiday cupcakes for your friends or family. Read More »

Shoe Fly Pie. Photo: Bird-In-Hand Bakery, Bird-In-Hand.com

Just 70-some miles west of Philadelphia is Lancaster, home of outlets, Franklin and Marshall College, the Amish and Shoe Fly Pie. Sadly, it’s impossible to find gluten-free pies there, but never fear…just make your own!

Ingredients
Piecrust:
• 2 1/4 cups gluten-free flour mix*
• 1 teaspoon salt
• 3/4 cup shortening Read More »

This gluten free recipe for pecan pie is incredibly sweet and delicious. Don’t be intimidated about making homemade pie crust. A food processor makes the task fast and easy- just keep your butter or shortening chilled and use ice water.

The rich pecan filling is mixed in a blender, making this a fast and easy favorite.

Tip – An 8 or 9-inch tart pan with a removable bottom makes a nice-looking crimped crust and makes cutting pies easy too. Read More »