Gluten Free Cookies & Cream Layer Cake

I meant to make a simple chocolate sheet cake.  I had it all ready – the recipe written, flours and bowls at the ready on the counter…  But then I thought, “wouldn’t it be neat if the cake looked like a giant Oreo cookie?”  If you all haven’t picked up on it yet I am incapable of doing anything simple.

Here’s my “simple chocolate sheet cake” haha:

Gluten Free Chocolate "Oreo" Cake

Yep, my son hit the big 1-1 this past week!  :)

Gluten Free Chocolate "Oreo" Cake … 

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Cowboy Cookies

First time I met a Cowboy Cookie I was 18 in a college dining hall.  I wasn’t a huge fan of cookies at the time, nor chocolate, I didn’t like nuts, and for sure hated coconut.  Yet somehow I ended up with a Cowboy Cookie on my plate, friends aghast when I announced I didn’t like cookies or coconut.

As an aside I’m not sure why this was so perplexing to everyone.  Another girl who lived down the hall from me had never eaten a banana.  And no amount of cajoling ever did convince her to try one.

I’ll admit, I’m easily swayed by peer pressure.  And I fell in love with cookies, especially Cowboy Cookies.  Sweet circles of most things I didn’t particularly enjoy and  yet somehow entirely enjoyable.  How odd and wonderful.

Yee-Haw!  Cowboy Cookies made gluten free: chocolate chips, raisins, oats, coconut

Soon after my freshman year, I joined the Air Force, life took off, and those old college memories were surreal.  To be honest I completely forgot about Cowboy Cookies.  I don’t know what made me think of them.  Perhaps because this is the close of what’s akin to a second freshman year for me.  All I know is that I thought of those cookies last week while studying for finals and took a little brain break to relax, create a new gluten free recipe, bake, and enjoy some cookies…. 

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Berry Ricotta Cake

Hello everyone!  How’s everyone doing as we place ourselves firmly into spring?  The beautiful sunshine and fresh (cheap) blackberries available inspired me to make a GF berry cake.

One of my hobbies is to look through food magazines – I rarely make the exact recipes but instead use them as inspiration.  The March 2015 issue of Bon Appetit has this amazing looking raspberry-ricotta cake.  I tore out the page and it’s been sitting next to me on the couch, tempting me, for weeks now.

Gluten Free:  Airy, slightly sweet, berry ricotta cake - dessert or weekend breakfast

Nailed It!

Gluten free adaptations were super easy.  I don’t say this often but here it is:  I’m 99% sure you could use an all-purpose GF mix quite successfully here.

Gluten Free:  Airy, slightly sweet, berry ricotta cake - dessert or weekend breakfast

The cake is light, airy, and has a touch of sweetness.  I thought it would more like cheesecake but it’s not dense at all – I ♥ ♥ ♥ it!

The original recipe suggests it’s so easy one could make it for a weeknight dessert.  Yes, totally easy.  Weeknight material?  I’m not so sure about that personally.  It took me about 15 minutes to put together and the rest of the time it was in the oven.  It takes almost an hour to bake so that brings you up to 1 hour 15 minutes then it needs at least 30 minutes of cooling time.  Which, I don’t know about you, but that’s just too long for weeknight dessert for me.

Gluten Free:  Airy, slightly sweet, berry ricotta cake - dessert or weekend breakfast

Is it even a dessert anyways?  Pretty sure I’m having a slice tomorrow for breakfast.  And I’m pretty sure it’s gonna show up at Mother’s Day brunch next month…. 

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Chocolate Chocolate Chip Muffins

The word “chocolate” happens twice in the recipe title = you know it’s good.

Dessert rationalized as breakfast!

Guess what?  I had an interview the other day for an internship with a company that makes fillings for yogurt (like the fruit on the bottom and chocolate pieces and whatnot).  Of course like any normal human I was nervous but it went great!  The two people who interviewed me were informative about what it’s typically like “behind the scenes” as a product developer.

Chocolatey {gluten free} Muffins

Walking away from the interview I not only felt good about how it went but I’m now even more excited about majoring in food science and starting my career.  I feel even more confident that I chose the right career path.  Which means we’re all one step closer to being able to buy my gluten free creations off a store-shelf  :)

Chocolatey {gluten free} Muffins

Oh and you guys!  Remember the quest for the perfect gluten free bread substitute for stuffing?  Eventually I figured out that in order to create a great gluten free bread for stuffing you needed to ditch the bread and make waffles!  I think (I hope) I impressed them with that story.  I don’t even know how the heck I remembered it but *zing!* there it was right at the perfect moment.  So Karina, if you’re reading this, thank you for sending in the stuffing recipe for me to “de-gluten!”

The years of practice I’ve had “problem-solving” food dilemmas to make gluten free taste just as good (or better!) than its counterpart is coming in handy.  I love that it’s just a big puzzle waiting for me to solve it.

Chocolatey {gluten free} Muffins

My excitement post-interview meant that I needed chocolate.  Chocolate I could rationalize eating a bunch of without feeling too terrible about it.  Buttermilk keeps them moist, applesauce in lieu of oil keeps the calories/fat down a bit, and the double chocolate makes me feel doubly good  :)

Looking for more gluten free chocolate recipes?


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