Tag Archives: dairy-free

The Ultimate Gluten-Dairy-Grain-Nut-Soy-Sugar-Free Carob Cake

I have a best friend. On here I call her Muffin.

Muffin has a history with illness; a much more storied, dangerous, and exacting one than mine. Our friendship began when our bodies were strong and our spirits unstoppable. We’re so thankful now that we were reckless, and lived dangerously and fully back then. Now we’re so careful, so precise, and so used to premeditating physical complications and energy black holes. This recipe is from her, and for her.

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Double Dark Chocolate Cake Truffles for my Valentines (gluten and dairy free!)

For my Valentines... love Jacqueline

Shy confessions, Bloggereaders,

  1. I can be accidentally romantic.
  2. I haven’t been single on Valentines day in over 10 years (Big Sis said, “cry me a river”).
  3. I am reluctantly thankful for cake pops.

Valentines Day is not a huge marker in my book.  For the majority of those 10+ years Ruark and I went in and out with celebrating depending, honestly, if we felt like it or not.  We had started dating when we were so young, and found plenty of moments to show each other how we felt.  And in general I’m not a big fan of commercially-fueled tokens.  Two years ago the man I was with was away for work and had his friend stop by with a huge bouquet at the theatre I was working at.  Last year new boyfriend and I had no plans until mid-morning, when he called where I was out of town working and sweetly said, “I’m thinking it’s Valentines Day and you’re my Valentine, so we should be together tonight”.   I trained it back to NYC.

So this year, being single, I’ve been more contemplative about the love in my life in general.  Not at all mournful, just reflective.  I have so much love, so many people I’m surrounded by who have full, generous hearts, that I feel more in love than ever.

Oh, the 3rd point up there?  A few months ago I had to develop a gluten-free recipe for Valentine Cake Pops for Easy Eats.  Two weeks ago I made 75 chocolate chip and lemon zest cake pops in the shape of Winnie the Pooh honey pots for a baby shower.  They were cute, but not as adorable as I’d wanted them to be for the mom-to-be.  And they took me eight hours! Lastly, for the first Milk Bar Mondays swap last week I made Carrot Cake Truffles, which are essentially cake balls (and one of my favorite super-sweet recipes).

In the beginning of this road with cake pops, I was often cursing, whining, or whinging.  But the result of all the frustration?

Moments of joy this morning as I deftly baked, blended, dipped, flipped and formed these truffles.  I had some cake I’d been experimenting with (a new flour blend), some leftover liquid cheesecake, some bags of chocolate and lots of fun things to toss truffles in.  I found myself smiling in the silence of my kitchen, thinking about those I’d be wrapping and gifting these for.  They look so cute all ribboned up.  And, they were actually pretty easy.  I enjoyed making them.

While made of cake, these truffles taste a bit more ganache-y because of how dark, rich and buttery they are.   I tossed them in ground walnuts, dark cocoa powder, raw cacao nibs, and some candy hearts I had leftover from the Easy Eats recipe.  It was a very romantic morning in my kitchen.  I was in love with the natural light pouring through my windows and my ancient camera that was snapping away.

I hope you have a lovely Valentines Day, Bloggerreaders.  But more than that, I wish you much peace, love and sweet, sweet life… always.

– Jacqueline

Freshly rolled truffles

Double Dark Chocolate Truffles

Makes about 30 truffles


For the cake:

  • 12 Tbsp unsalted butter or butter-flavored Earth Balance
  • 10 Tbsp cocoa powder
  • 2 large eggs at room temperature
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 2/3 cup gluten-free flour (my blend was 1/3 cup brown rice and 1/3 cup tapioca starch plus 1/2 tsp xanthan gum)
  • 1/4 tsp salt
  • 1/4 cup ground raw walnuts (optional)

For the Truffles:

  • About 4-6 Tbsp liquid cheesecake or prepared frosting of choice
  • 6oz dark chocolate (I used 70%)
  • Ground nuts, candies, cocoa powder, crushed cookies or cacao nibs for coating


  • Preheat the oven to 350°
  • Grease an 8×8″ cake pan (I prefer glass)
  • In a small pot on medium heat, melt butter.  Whisk in cocoa until smooth.  Turn off heat and allow to cool slightly while you continue.
  • In the bowl of a standing mixer with the whisk attachment or with a hand mixer, beat eggs on high until creamy, about 45 seconds.  Add the sugars and beat until thoroughly incorporated with no traces of sugar, 2-3 minutes.
  • With the mixer on low, slowly stream in butter/chocolate mixture.  Beat until incorporated.
  • Slowly add flour and salt.  Mix on low until incorporated.  Stir in walnuts.
  • Pour into pan and bake for 25 minutes or until a toothpick inserted in the center comes out relatively clean.
  • Immediately turn out onto a baking sheet and break up into pieces.  Allow to cool completely.
  • When cool, return to standing mixer with the paddle attachment.  Paddle on medium/low until completely broken up.  Add liquid cheesecake or frosting 1 Tbsp at a time, until the cake comes together and you can easily roll a piece into a firm ball without it falling apart.
  • Roll batter in quarter-sized balls, placing on cookie sheets lined with wax paper.  My batch made 30.
  • Place all toppings in bowls (shallower and wider the better).  Melt chocolate in the microwave, first for 1 minute, then stirring to melt completely, then for another 30 seconds if the chocolate isn’t smooth enough (it should be fluid but only warm to the touch).
  • Quickly use your fingers to lightly coat each ball in chocolate, then toss into topping bowls, up to three in each bowl.  Shake / lightly toss the truffles to coat completely, then return to wax paper-lined trays.  Repeat with remaining truffles until done.
  • Refrigerate at least 10 minutes before packaging.
  • Share with those you love.  Or freeze them and slowly eat them by yourself, one by one…

I heart you Bloggerreaders

Hot Chocolate / Foam / Custardy Thing! A Dairy-Free Vintage Recipe Swap

Hot Chocolate Foam

It’s Burwell General Store Recipe Swap time again!  Click on that site for a background on our awesome group of 20-ish swappers from the world over!

I’m usually rather prepared for this monthly recipe swap, with ideas bandied about and recipes tested.  But the holidays.  The HOLIDAYS! I sorta went into hibernation mode after New Years, bunkering down with work and not baking for DAYS.  I’m also working on a gluten free pasta feature for Easy Eats Magazine, so my kitchen has been ALL about pasta lately (not a bad way to start a new year).

Thankfully CM picked a relatively easy and festive recipe for our first of 2012:

Burwell General Store Recipe Swap recipe, January 2012

A frothy, potent cocktail dessert.  Which, were I entertaining, I’d totally jump on.  Which, were I totally still drinking my fill, I would make for myself if I weren’t.

But, like I said, I’m hunkering down, hibernating, rolling and boiling pasta and entertaining only the resolute January tradition of simplifying and stripping down the gluttonous and extravagance that I totally indulged in these past few months.

Along with making lots of pasta, I’ve  been experimenting with custards (check out my new favorite, Coconut Milk Creme Brulee!).  So I have lots of egg whites proofing in the fridge, ready for the macaron making that gets soclose to happening and then quickly abandoned when Downton Abbey is once again rerun on the tube (yay for season two starting tonight!).

A few months ago I was working on a hot chocolate recipe that my photographer partner and I were pitching to Saveur (it’s coming out soon!).  For it I was playing with a spicy Mexican hot chocolate recipe from Beaner Bar and one from my buddy Johnny Iuzzini that required a coconut milk foam.  Could I take this basic swap recipe, use some of those lonely egg whites and leftover bricks of chocolate and my newly-found hot chocolate skills and make my own deliciously foamy, dairy-free hot chocolate?

Yes, I could. And did.

Now, I’m not hugely into a lot of sugar in my sweet drinks: I’d rather punch something up with liquor.  And even though I have an incessant sweet tooth, I’ve need to chill the f out with all the sugar (sorry for the vulgarity).

So here we have an incredibly creamy, frothy, custardy, chocolatey foam that you can adapt for the occasion.


  • Add 1 Tbsp of white or raw sugar to sweeten it up and drink/eat it straight as an incredibly creamy hot chocolate.
  • Add some red wine or liquor for a potent cocktail.
  • Spoon over an incredibly sweet dessert to add some unique texture and flavor balance.
  • Spice up with a bit of cayenne for a smoky, warming treat.
  • Use as a dip for shortbread cookies or cut up fruit

Whatever you use it for, this is a quick, easy, satisfying little trick of a recipe and a technique that might inspire some creative new desserts for 2012.

Happy New Year Bloggereaders.  I am so thankful for you!  And for some of my favorite bloggers out there who I monthly get to play with!  Please check out my fellow swappers by clicking on the little frog right here:


This mixture makes about 1 1/2 cups of foam, good for 2 people for a small dessert or one large hot chocolate, depending on what you add into it.


  • 1 packet (two bricks) Mexican Chocolate
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg (plus more for garnishing)
  • 3/4 cup milk per person (I used unsweetened almond)
  • 1/4 cup egg whites per person


  • Crush chocolate to a fine powder.
  • Add cinnamon, ginger and nutmeg and whisk to combine.
  • In a saucepan over medium heat, whisk 2 Tbsp + 2 tsp chocolate mixture, milk and egg white until the mixture thickens and doubles in size.  This may take about 6 minutes or so of constant whisking, until it’s nice and thick.
  • Serve garnished with a bit of the crushed chocolate, some freshly grated nutmeg, candied ginger or whatever leftover cookies you have around ready for dunking.
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