Marie, who often has chocolate chips for breakfast, was disappointed when I didn’t bring a chocolate dessert to last month’s Discussion Group meeting. I’m determined to satisfy her expectations tonight. This recipe for an almond flour based cake with a ganache icing is inspired by one served at the very cool Foreign Cinema in San Francisco. Continue reading
If, IF, you have any Burnt Honey Caramel Sauce left from last week, try these scones. The slight smokiness of the burnt honey plus the brightness of the orange zest make them the perfect vehicle for a little butter and as much Blood Orange Marmalade as you like. Because we’re using (liquid) sweetener, the body … Continue reading
Toasted sesame seeds in a rich cake topped with bittersweet chocolate ganache. Make it once and it’ll find a way into your repertoire. It’s easy to prepare and has a cool first step: heating the seeds in a skillet until they start to crackle and pop, removing from the heat, adding cold milk, and stirring … Continue reading
The rhubarb is up in the garden. Stalks are short and tender, but red enough to harvest for a first Rhubarb Cake of the season. I didn’t like it as kid. Mom celebrated spring by baking Strawberry Rhubarb Pie or Crumble, but I was alway happy when it was no longer available in the market. … Continue reading
DILLY CHEDDAR BISCUITS INGREDIENTS: 1/2 cup GF flour mix 1/2 cup corn flour 1 1/2 teaspoons baking powder 1 teaspoon granulated sugar 1/2 teaspoon xantham gum 1/4 teaspoon salt 2 tablespoons cold butter 1 egg yolk 1/2 cup cold heavy cream 1 tablespoon chopped fresh dill (trimmed of the stems) 1 oz. grated sharp cheddar … Continue reading
If you made Vegan Chocolate Cake with Orange “Buttercream” (https://glutenfreegus.com/2013/04/26/vegan-chocolate-cake-with-orange-buttercream/) and laid in stock a jar of applesauce, you have some left. Two words: More CAKE! It’s not the season for apple cake, but never mind. This moist cake is delicious for breakfast, tea, lunch, tea, or dinner. Serve it warm with cinnamon whipped cream, or … Continue reading
Gammy’s “Ice Box Dessert” became our Mom’s “Chocolate Dessert”. This spectacularly easy and delicious mousse deserves, but never gets, a different name. One brother requests it every year for his birthday, the other made it with his wife last weekend as their contribution to a ’60’s themed dinner party. It’s as timeless as it is … Continue reading
This will put you in a Cinco de Mayo baking mood: traditional Puerquitos, a soft, light, and slightly cinnamon spiced sugar cookie! The Mexican cookie making video needs no translation: it’s in the universal language of baking love. http://www.youtube.com/watch?v=oh-Wro-uK-E . “Necessity is the mother of invention”: I needed a pig shaped cookie cutter and didn’t want to take the … Continue reading
This delicious tea bread recipe calls for a favorite new product: Stony Brook Butternut Squash Seed Oil (available at Whole Foods or on-line), and favorite fruit: dried apricots. Fall would be a more logical time to combine squash and stone fruit, but the sunny colors of the oil and apricots plus the rich scent of … Continue reading
This dense flavorful bread is delicious right out of the oven or thinly sliced and toasted. Serve it with smoked salmon or butter and tangy jam if you like the sweet/savory flavor combination. The recipe calls for 1 cup of cottage cheese, something you’ll have in the ‘frige if you made GF Cottage Cheese Pancakes … Continue reading
Gluten Free Gus 