Gluten-dairy-free Milk Bar Mondays Brownie Pie Love…
Sometimes inspiration for making something sweet comes from a new pan or a road trip to someplace spooky with friends. And sometimes it comes from a group of ladies you’ve met via the interweb, and have agreed to bake your way through a cookbook with!
I’m tickled pink that the Milk Bar Mondays ladies are back after a hiatus so that we could take care of a few small things; members moving and graduating college and having babies, the little beautiful details of life like that! Every time I get wiped from the mess of internet madness that makes me want to head for the hills — where wifi and mobile service are replaced by oak trees and crickets — I stumble upon the picture of one of my beautiful lady friends with their growing belly, or growing child, or growing dreams, and my heart fills up and I am so thankful to this crazy bit of technology that’s helped me find such talented, lovely people.
And together it’s brought us on a trippy journey, baking our way through Christina Tosi’s Momofuku Milk Bar cookbook, me adapting as I can to fit my dietary needs. We’ve had some incredibly yummy ones — the Compost Cookies I can’t stop making, the decadent Chocolate Mallow Layer Cake that sent me swooning, the Blueberry and “Cream” and Chocolate-Chocolate cookies and Birthday Layer Cake and Chevre Frozen Yogurt with Beet-Lime Ganache… love.
And here we are again, with a dangerously rich chocolate Brownie Pie nestled in a graham crust. And, for you and moi, this version is gluten and dairy free.
Gluten and dairy-free Chocolate Coffee Cake with Kallari Chocolate
I have a fun little history with Kallari chocolate.
One of my darlingest lady friends, who I commonly refer to as Muffin on here, went to Ecuador for a semester while we were in college. Amongst the many experiences she came back with, one was literally a sweet treat for her friends; bars of chocolate wrapped in wax paper from a cooperative set where the Andes and the Amazon overlap. Kallari was a small company then, one that strove to independently own and sell their chocolate to make a much healthier living wage and quality product, and I indulged in buying a few bars. Dark, slightly bitter, and incredibly floral and fruity, I didn’t forget the name. Kallari. Continue reading
Gluten-free cornbread with fresh sweet red sweet corn.
I am badass.
I’m not really supposed to be eating corn right now. But here we are, with this plate o cornbready love.
Fall dessert recipes are starting to abound and my local grocery store has an aisle of Halloween candy at the ready. But I’m not about to call it quits on summer yet, even though the leaves are falling on my city sidewalks and there’s talk of a cold winter to come.
Instead, today I’m going to light up my dad’s grill and char the fresh tiny eggplant that I got at the farmer’s market on Wednesday, even though it’s a nightshade and not good for people with arthritis (me). Then I’m going to take it to my grandparents along with gigantic stems of broccoli rabe and some grilled chicken and a few cookies I made. Because, again, I’m pretty tough.
Oh, and last week I flew a plane with my little brother. Continue reading
No fancy camera out here – this is all I got!
In the past week, two chefs in separate interviews have brought up how they note trends and movements in the food world – the ebbing and flowing of ingredients, techniques and ideas – and that those movement have strongly affected the menus they put out at their restaurants today.
I look at the movements of my own life in various ways.
Ten years ago today I signed my first lease in New York, and moved into a 10 x 30 foot apartment on the Upper East Side with three of my closest guy friends from college. Yep, three of us in 300 square feet. Then Brooklyn, then Astoria, then Washington Heights. I have some sharp memories of those places, punctuated by hot summer nights with the boys on the emptied streets of Manhattan, the coffee shops and Italian Ice in Brooklyn, my melting pot of European neighbors and food in Queens, and now the somewhat more subdued, sunlit place I call home.
Ten years ago I was dating Ruark, and we continued dating until four years ago. Now we’re still close friends, and he just moved in with his current girlfriend, which I think is wonderful. In Ohio I dated a man named Adam for a while, and he was sweet and gentle and the kind of man you should date when you’re newly out of a 10-year relationship and need some comfort. He’s now engaged and just bought a house with his fiance, and I couldn’t be happier that he found the kind of love and relationship he deserves. And then there was Aaron, who turned my world upside down by telling me he loved me, and then again when he let me go. I have no idea what he’s doing right now, but hope he’s finding what he needs to feel whole.
I’ve been so good with the sugar lately.
As my little tackle with Lyme symptoms flaring has made digesting sugar a bit hard (even small portions induce a bit of shaking), I’ve cut back dramatically on my intake and, therefore, the amount that I’ve been baking. But the other night as I whipped up my little Ramp and Maitake Tartelettes, I was craving something sweet. I don’t really keep sweets on hand, and didn’t want to go full force into a new recipe.
I had a bit of Divine cocoa powder left over from my Divine Gluten-Free Cocoa Brownies and wanted to showcase them in something incredibly quick and easy. A mug cake it would be. Continue reading