Gluten and Dairy Free

Chardonnay Blackcurrant Frosting (Vegan)

Vegan Chardonnay Blackcurrant Frosting

I’m not a fan of frosting in general.  Well, the kind you find on basic bakery cakes and cupcakes.  Sorry.  Most of the time I feel like I might as well just be eating a bowl of powdered sugar, and while I have an incorrigible sweet tooth I prefer my sweets dark and somewhat savory.  Like I like my… nevermind.

So when trying to figure out what would best compliment the perfectly airy gluten-free sponge cake I’d made, I should have gone with a traditional creme or lemon curd.  But then the whole dairy-free thing makes it a bit time-consuming and complicated.  I’d been baking a lot the day I made this cake.  And I had a full Sunday NY Times waiting for me.  And my roommate kept urging me into the living room to see what the Giants were up to (they lost, sniff. As did the Bengals, double sniff).  I needed something fast and fluffy.

Enter this frosting.  It’s an incredibly versatile vegan frosting that would be stellar on cupcakes and pipes easily for pretty little decorations.  And it’s incredibly easy, as frosting should be.

I added the Chardonnay and blackcurrant to give some dimension and extra bubbly lift to the frosting, bringing it out of the blase buttercream family.  While they’re each only tiny additions, you can really taste both the Chardonnay and the blackcurrant – each accentuates the other.  And on such a light cake, the fluffy consistency of the frosting was a nice compliment.

This frosting would probably be stellar on something chocolate.  Ooh, or a spice cake!  You can omit the wine and go full currant, or use milk and vanilla instead for a traditional buttercream.

No matter which combination, just make sure to beat for a looooong time to get enough air in.  Whatever you frost can sit comfortably at room temperature, but if it’s a hot summer day be careful of meltage and fridge for a bit before serving.

Oh, and shortly after I took a bazillion pictures of the many things I had made that day, I accidentally erased ALL THE PICTURES ON MY HARD DRIVE! Hence why one of the few surviving ones is the sole representation here.

Ingredients:

  • 1/2 cup pure vegetable shortening
  • 1/2 cup butter flavored Earth Balance
  • 3 cups powdered sugar, sifted, or more or less to taste
  • 3 Tbsp Ribena blackcurrant concentrate
  • 2 Tbsp cold Chardonnay Wine

Directions:

  • Beat shortening and Earth Balance on hide speed until smooth and fluffy, about 3 minutes.
  • Add powdered sugar and beat until light and fluffy, about 3-4 minutes.
  • With mixer still on high, add blackcurrant a tablespoon at a time until incorporated.
  • Add Chardonnay a tablespoon at a time until incorporated.
  • Beat for 7-10 minutes until airy and light, adding more powdered sugar to your desired taste and consistency.
Related articles

Millet Coconut Breakfast Pudding

Millet Pudding

Mmm, sweet things for breakfast.  Definitely not the norm in my little kitchen: I’m usually a coddled eggs over avocado and greens kinda breakfast girl.  When I’m visiting my family I’ll whip up some gluten-free waffles (I have a thing for waffle makers – thanks Rae!).  With guests in town weekend brunch means French omelets, really good bacon and some sort of roasted veggies, maybe with a side of GF blueberry cornbread.

But when I got this month’s recipe from All-Day Singin’ and Dinner on the Ground for the Burwell General Store Recipe Swap, my mind immediately went to breakfast for some reason.  And from savory to sweet.

From All-Day Singin' and Dinner on the Ground

Not that I don’t love a good slaw.  In fact, it’s one of my favorite restaurant sides as (a) it contains in its original recipe nothing that I’m allergic to, (b) I love cabbage and (c) I’m usually missing something that comes with the main dish it’s paired with, so slaw makes my meal feel more authentic.

But I honestly just don’t have room for a big thing of coleslaw in my fridge and no one to eat it with this week.  It’s a busy one in Dusty Bakerland (which is a little northwest of Candyland and because you don’t get a sugar crash you never slide down, only climb up).

So, what to swap?  I’ve been cooking for friends and baking like crazy lately, and didn’t want to go back to the grocer’s for a fifth time this week for something new.  A little pantry combing and… millet.

I’m a big fan of this little grain.  It’s gluten-free, easy to digest and contains high levels of magnesium (amongst other things), so it’s good for people who suffer from asthma or anxiety or are watching their tickers.  It has a little more bite than quinoa if you toast it first and then cook it to an al dente sort of doneness, but will also mash well and make a smooth porridge if you’re nursing someone back to health.

I figured by making a millet breakfast pudding – similar to the coconut milk rice pudding recipe I love and haven’t posted yet – I could try out the quick stovetop custard technique in this recipe (I’d usually do it a bit differently).

Because I wanted to make this an only slightly sweet breakfast recipe, I stirred in only a tiny bit of maple syrup and threw in some cracked tricolored pepper and grains of paradise – I’m actually a huge fan of pepper in sweet dishes.  And once again it brought me closer to the swapped recipe.

And for some protein – stirred in some crushed walnuts.

Result?

This is the perfect breakfast pudding and an incredible alternative to oatmeal (in general I find millet easier to digest than oats).  You can easily vary sweetness to suit your taste and throw in whatever you have lying around – protein powder, some chopped dates or prunes, raisins, almond butter… your pantry’s the limit.

If you make it sweeter and stick it in the fridge, you’ve got a delish alternative to dairy-free rice pudding.

But right now I’m gonna grab this glass and go eat my breakfast in bed.

Please check out Burwell General Store for info on the swap and see what other awesome bloggers have created at their links below.

Happy Sunday.

Recipe.  Swapped.

Sweet, creamy, filling, warm... breakfast.

Ingredients:

  • 1 Tbsp unsalted butter or oil
  • 1 cup millet
  • 2 cups water
  • 2 cups coconut milk
  • 2 eggs, beaten slightly
  • 2 Tbsp maple syrup (honey works too)
  • 1 tsp vanilla extract
  • 1 tsp rockin awesome cinnamon (I should do a post about my cinnamon obsession soon)
  • 1/2 tsp freshly grated nutmeg (grab a microplane and jar of nutmegs, you won’t be disappointed)
  • 4 grinds of a pepper grinder
  • 8 grinds of a grains of paradise grinder (about 1/8 tsp)
  • Nuts and dried fruits to taste
  • Salt to taste

Directions:

  • In a large heavy pot, melt butter or bring oil up to heat.
  • Add millet and stir to combine.  Cook until toasty and just starting to brown.
  • Meanwhile, in a small pot with a tight lid bring 2 cups of water up to boil.
  • When toasty, transfer millet to boiling water, cover, and simmer for about 20 minutes until done – this should be about 5 minutes after you no longer see any water bubbling.
  • Meanwhile, put coconut milk, beaten eggs, maple syrup, vanilla and spices into the now empty pot and set it over low heat.
  • Whisk all ingredients together fully.
  • As the mixture heats, whisk constantly until it forms a light custard.  Once the millet is done cooking you can bring the heat up on the milk mixture a bit – just make sure to whisk constantly so that the egg doesn’t curdle as it cooks.
  • Add cooked millet to coconut custard mixture and mix to combine.
  • Toss in any added extras, jump into bed with a good book and maybe hum a song or two.

Please click on this cute little blue frog to see what the other swappers have created and get their recipes!

GF Honey Layer Cake inspired by Once Upon a Mattress

Layers of downy gluten-free cake with fruit-laden creams

“I come from the land of the foggy, foggy dew ooh-ooh-ooh!
Ooh-ooh-ooh! Ooh-ooh-ooh!
Where walking through the meadow in the morning is like walking through glue!
The swamps of home are brushed with green and gold at break of day.
The swaps of home are lovely to behold from far away.”

So sings Winnifred, the heroine of Once Upon a Mattress, the musical based on the fairy-tale The Princess and the Pea.  I first discovered Sarah Jessica Parker’s recording when in high school, and fell for the slapstick comedy and crazy belting of the tiny star.  Then I heard Carol Burnett tackle it in the original recording.  For any gal who grew up reading princess fairy tales, this one kicks butt; a story of a princess so genuine all fall in love with her for her crass attitude, humble upbringing, huge heart, and ability to drink and dance them under the table.

This recipe was inspired by Kelly at IngestedRead, a submission for her September Fairytale Challenge of The Princess and the Pea. She originally inspired me to utilize whatever I was reading into a recipe (and so created my smoky, sexy American noir Big Sleep Cupcakes) as she does on her blog across the pond.  In turn I evidently inspired her to open a page up to her readers and blogging friends.  Please check her out – what’s better than books and sweet things?

So in daydreaming about this recipe I obviously thought of layering a gluten-free cake with, well, something.  And while I wasn’t about to use real peas or kill my blood-sugar by making little ones out of fondant, I figured I could incorporate pea-like ingredients.

Pomegranate seeds.  Yes.

And blueberries.

Oh, and I have some dried cranberries and ground walnuts on my shelf.  Perfect.

So I whipped up this moist, slightly-sweet honey cake with a blend of rice flours and starches, using the basic method that I used when making my Little Red Velvet Cupcakes.  A few days before I had made some Pomegranate Lime Coconut Milk Ice Cream – completely dairy free, it’s smooth, creamy and delicately citrusy – one of my new favorite ice creams on its own, adding just the amount of cold-creamy-sweetness I wanted for this dessert.  I also whipped up some coconut milk whipped cream, and layered them all together in a trifle glass with some fresh blueberries and pomegranate seeds.

Result?  Let’s just say I’m one happy allergy-ridden gal.  It’s extremely rare that I get a more complex dessert that I can eat all of.  Cookies and cupcakes are great and all, but this has everything I love about dessert: ice cream, fruit and whipped cream (one of my favorite things on the planet are those Italian tarts with custard and glazed fruit, which I miss horribly), and a not-too-sweet cake.  Put them all together and it feels special.  Not the fanciest combinations of desserts in the world, but one that makes me extremely happy.

View from my window

Oh, and the princess of the swamp was definitely channeled today as I took these pictures: I took the ice cream out to defrost, took the dog on a quick walk and returned to a black sky and pouring rain, making it impossible to take exciting photos.  I was miffed.

But it didn’t stop me from enjoying the crap outta the subject matter after.

 

Mmmmm... cake...

Check out my post on Pomegranate Lime Ice Cream for that recipe and how to make coconut milk whipped cream.

Ingredients

  • 2 1/2 cups gluten-free cake flour
  • 1 tsp salt
  • 1/2 cup palm sugar, white sugar or sucanat
  • 1/8 cup honey
  • 1 1/2 cup safflower oil
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 2 rounded tablespoons Tofutti “sour cream”
  • almond or soy milk (directions below)
  • 1 Tbsp plus 2 tsp distilled white vinegar, separated
  • 1 1/2 tsp baking soda.

Directions

  • Preheat oven to 350º
  • Butter / spray your desired cake pan of choice
  • Add Tofutti cream cheese to a liquid measuring cup and fill to just shy of one cup with almond or soy milk.  Whisk thoroughly with a fork until smooth.  Add 1 Tbsp white vinegar and continue mixing.
  • In a small bowl, whisk flour and salt thoroughly.
  • In the bowl of a standing mixer, mix sugar, honey and oil thoroughly on medium speed.
  • Add eggs, one at a time, mixing well between additions.
  • Add vanilla.
  • Turn speed down to low.  Add the flour in three additions, alternating with 1/2 of the milk.  Make sure to mix thoroughly between additions.
  • Mix baking soda and remaining 2 tsps vinegar until foamy.  Add and beat for 10 seconds or until incorporated.
  • Bake for about 25 minutes, rotating pan halfway through, until a toothpick inserted into the center comes out clean.
  • Cool in pan for at least 15 minutes before removing to cool on a rack, or cool completely in pans.
  • To assemble, use a round cookie cutter (fitted to whatever serving glass you’re going to be serving in) to cut the cake out in circles.  Half the cake length-wise (or in thirds depending on the thickness of your cake – you want thin layers).  Place one layer of cake in the glass, then top with whipped cream and few fresh blueberries.  Add another layer of cake and then some ice cream.  Then a final layer of cake with a jot of whipped cream and some fresh pomegranate seeds.
Related articles

Morning Jolt Cookies – Gluten-Free Oatmeal, Peanut Butter, Vanilla, Coffee, Chocolate Chip!

My Morning Cookies - Oatmeal, peanut butter, chocolate chips, molasses, maple syrup, vanilla and coffee!

I needed a jolt this morning.  Strong coffee, chocolate, molasses, peanut butter, maple syrup, vanilla… what else could I throw into a cookie?  Yes, this is the way I wake up, especially on mornings such as today. 

I had an ambitious plan to wake up early (I went to bed at 10:30pm last night! It’s an ingenious idea I highly recommend), take the dog to the river, write an article and bake a batch of cookies before heading over to interview some filmmakers.  But then it looked like this:

Don't know why there's no sun up in the sky... stormy weather...

And the dog decided that nestling next to me was much more fun than going outside.  And I decided that hitting snooze five times was more exciting than going outside.  And together we decided that being adorable was much more vital than going outside.  And then, in a Herculean move, I made some decaf espresso (it’s all about mind motivation), put the dog in her sweater (I have become one of those people), and we hit the chilly, misty streets.

Oh, this also helped me get out of bed this morning.  Nothing like a little Gladys in the headphones when you’re out walking.  I want to be like her… oh so cool.

I’m interviewing filmmakers today for a new project (shh) I’m working on.  I lost the guy I was going to do this project with a few months ago and really want a new creative partner, so the next two days I’m interviewing 14 awesome-seeming individuals and am hoping to fall in business-love with one of them, or that one of the filmmakers at the company I’m squatting at falls in business-love with me.  And so I must bring cookies and milk.

I was so psyched by my healthy-ish Oatmeal Chocolate Chip cookies the other day I figured I’d take it a step further and throw in some mega-energizing peanut butter, coffee and molasses.  Keep it gluten-free, keep it dairy-free.

The result?

OK, so I ate one five for breakfast (in all honesty, it was two.  But I’m hypoglycemic so two feels like five.  I must immediately never stop eating cookies for breakfast).

And they are delicious.  Still a tad too sweet for moi, but most people will find them just-sweet-enough.  I baked one round without pressing, so they were light and fluffy, and used a spatula on the second to flatten and crisp them a little more.  Both are delightful.  You get the depth of the peanut butter, the punch of the chocolate, the whole-grain goodness from the flours and oatmeal, and the dark aftertaste of the molasses.  The coffee just strengthens all the other flavors – if you want a real coffee taste I’d suggest throwing in another tablespoon.

Now the rain is coming down and I’m drinking my second cup of decaf java, ready to write some articles and go meet some new people, and then meet a lovely man for some live bluegrass tonight.

I just got the Happy Days theme song in my head.  Not a bad Tuesday.

Flatter Version of the cookies

Notes: I used teff flour for fiber, millet for protein and the soft texture I love in cookies and arrowroot as a binding starch.  If you so choose, you can substitute this mixture for 1 3/4 cup of all-purpose pre-blended flour, such as one from Bob’s Red Mill or King Arthur.  Make sure your oats are gluten-free and your shortening is fresh and preferably non-hydrogenated (I use Spectrum).  Also, please use real maple syrup and never a “pancake syrup”.  If you do, don’t tell me or I will cry, literally.  I used Sunspire’s dairy and gluten-free chocolate chips this time.

Ingredients:

  • 1/2 cup arrowroot flour / starch
  • 3/4 cup millet flour
  • 1/2 cup Teff flour (or brown rice, quinoa etc)
  • 1 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • pinch of sea salt
  • 1 tsp Vietnamese cinnamon (or 1.5 tsp of another kind)
  • 1/4 tsp freshly grated nutmeg
  • 3/4 cup shortening
  • 1 cup chunky peanut butter
  • 2 eggs
  • 1/2 cup maple syrup
  • 3 Tbsp molasses
  • 2 tsp vanilla
  • 2 Tbsp instant coffee granules
  • 3 cups gluten-free rolled oats (Bob’s Red Mill is awesome)
  • 1 cup vegan dark chocolate chips

Directions:

  • Preheat oven to 350°.  Line heavy baking sheets with Silpat or parchment.
  • In a small bowl mix flours, gum, baking powder, salt, cinnamon and nutmeg.  Whisk to combine.
  • In the bowl of a standing mixer with the whisk attachment, beat shortening and peanut butter on high until smooth and fluffy.
  • Add the eggs and beat on high until fluffy and almost marshmallowy in consistency (yes that is a word.  Now).
  • Reduce speed to medium high and add the maple syrup and molasses while mixing, beating until smooth.  Scrape the bowl down if needed to make sure it combines fully.
  • Add the vanilla and coffee granules and beat to combine, scraping bowl as needed.
  • Stop mixer, scrape the bowl, add the flour mixture and mix on low until incorporated, then at medium until fully combined.
  • Fold in rolled oats… hold on, timer is dinging… ok, I’m back.  Fold in the rolled oats one cup at a time until evenly distributed.
  • Fold in the chocolate chips.
  • Drop onto prepared mats using a little more than a Tbsp (I used two large spoons and rolled the dough between until they were the size and nice little round shape I wanted).
  • If baking two sheets at a time, bake for 6 minutes, then rotate the pans (top to bottom and front to back) so that the cookies bake evenly, and bake for another 7 minutes.
  • If desired, halfway through the baking process flatten a bit with a metal spatula.
  • Bake until slightly brown, adding an extra 3 minutes if you want them a bit crispier.
  • Cool a minute or two on sheets before removing to cooling racks.
  • Enjoy with a glass of your favorite milk, a black coffee or a shot of insulin.

Rounder version

Related articles

Gluten-and-Dairy-Free Oatmeal Chocolate Chip Cookies

Gluten, Dairy and White Sugar Free Oatmeal Chocolate Chip Cookies

Gluten, Dairy and White Sugar Free Oatmeal Chocolate Chip Cookies

Autumn has hit New York City.  I’m typing at my desk by my window, and a sharp chill sneaks in.

It seems that, practically overnight, we’ve said goodbye to sundresses and sandals, to bare arms and walking in the shade.  One part of me loves this crisp air, and is day-dreaming of pumpkins and pie, of Halloween and Christmas cookies.  The other part of me is mourning how the streets are already a little bit emptier at night, how my dog is going in hibernation mode, how I have to buy new shoes to replace the ones I wore out through the city slush last season.  Of being cold for the next few months.

Saturday I took Mitra for a walk in Central Park with a friend, decked in worn fall boots and a scarf.  And when I got home I knew what I needed to get me through the weekend: oatmeal cookies.

I had spent the morning working out a recipe for a Dusty Baker reader in the UK (Hi, Peter!)  – and it wasn’t quite right.  The night before I had tried a sweet and savory cookie recipe for a local friend – it also wasn’t quite right (all I’ll say is peanut butter and duck fat… it’s coming).  I was a bit of a grumpy dusty baker.

So there was to be no failing with this recipe.  Not only did I have some friends I wanted to bring something sweet to, but I wanted to get back to the gluten-dairy-sugar alternative baking that is a major part of my food lifestyle, which had been neglected a bit by all the baking I’ve been doing for other organizations.  And I had a short amount of time before heading downtown again.

I looked at a bunch of cookie recipes – both those with and without gluten – and was shocked at the amount of sugar or sweetener the recipes called for.  White and brown sugar, and a lot of it?!  A cup and a half of agave syrup? No, thank you!

I wanted my cookies to be simple, wholesome and just-sweet-enough. 

So I used only 1/2 cup of maple syrup for sweetness, added a bit of dark molasses to replace the flavor missing from the absence of brown sugar, and added some flaxseed meal for fiber.  I used shortening for stability.  I added some black pepper for a savory kick, and threw in a healthy spoonful of my favorite Vietnamese cinnamon along with some freshly grated nutmeg (they’re totally worth it).  I followed the advice of Karina at the Gluten-Free Goddess and kept rice flour out of the recipe (I based my proportions off of her recipe, which  is stellar – thank you Karina!).

I love the results.  For me, these are the perfect cookies to dunk.  Slightly sweet and spicy, soft, a perfect vehicle for the delicious chocolate that sits nestled within the oatmeal.

They’d also be stellar with raisins.

Start to finish, it took me 45 minutes to make, bake and wrap 36 of these babies.

I was a happy camper.  I brought a few to a friend to nosh on over some cheap whiskey and a game of chess (which I’m not as bad at as I had previously thought) and to another friend I met up with for a post-show glass of wine.  And may have eaten a few for breakfast before heading off to a late brunch with food-blog people the next morning.  Followed by an awesome Bloody Derby and Stumptown Coffee.

OK, Autumn weekends in New York City can be pretty awesome.  This one was delicious.

Wait, what’s a Bloody Derby, you ask? Oh, let’s just say an incredible cocktail I introduced a few people to at the Ace hotel (and had to name).  I think it will go along swimmingly with a duck-fat cookie. Coming soon to a Dusty Baker near you.

I may have eaten this entire stack of cookies for breakfast today. Yes, salad for dinner.

Ingredients:

  • 1 cup quinoa flour
  • 1/2 cup arrowroot starch
  • 1/4 cup millet flour
  • 2 Tbsp ground flaxseeds meal
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 3/4 cup shortening
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 2 Tbsp dark molasses
  • 1 Tbs vanilla extract
  • 3 cups gluten-free rolled oats
  • 1 cup vegan dark chocolate chips
  • 1/2 cup ground walnuts or pecans, optional

Directions:

  • Preheat oven to 350°.
  • Line 3 baking sheets with parchment paper or Silpats (totally worth the $).
  • In a medium bowl, whisk all dry ingredients up to the black pepper and set aside.
  • In the bowl of a standing mixer (or in a large bowl) beat shortening on high heat until fluffy.
  • Add eggs, maple syrup and molasses and beat until smooth and fluffy, about 2 minutes (beating the eggs gives a little lift and body to the coming flours).
  • Quickly beat in the vanilla.
  • Add all the flour, turn speed down to low, and mix until just combined.
  • Fold in the oats a cup at a time until distributed evenly.
  • Fold in the chocolate chips (or raisins!) and optional nuts.
  • Drop in rounded tablespoons onto mats.
  • Put in upper and lower third of oven and bake for 6 minutes.
  • Press down on each of the cookies with a metal spatula to flatten, then rotate the trays (switch upper and lower) to ensure even baking.
  • Bake for 7-9 more minutes, or until lightly browned. 
  • Cool a few minutes on trays before removing to cooling rack.

These are stellar when warm, and when dunked in a glass of unsweetened almond milk.

These will make soft and chewy cookies. If you like them crispy, turn heat down a bit and bake for about four more minutes.

Easy Cobbler Bread Pudding – Gluten, Dairy and White-Sugar Free!

 

Easy Cobbler Bread Pudding

Life is delicious.  As a gluten-freer, I sometimes miss bread-heavy meals and spongy caked desserts.  I equally miss Belgian waffle breakfasts and stuffed French toast.

So last night when I got home from listening to some stellar bluegrass (high-fives to the Six Deadly Venoms) I decided to make myself the best of both for breakfast: bread pudding.  Gluten-free.  Dairy-free.  Easy to throw together.  With no white sugar (I rarely consume it). And celebrating end-of-the-summer fruits.  A toss between cobbler, baked pancakes (I’m obsessed) and bread pudding.

Success, people, success.

This recipe is an insane journey of color, texture and flavor.  I used ripe blueberries and summer peaches along with dried apricots to give the fruit some va-va-voom.  The gluten-free bread base was soaked overnight in eggs, almond milk, vanilla, cinnamon, lemon extract, hazelnut extract and just enough honey and maple syrup to sweeten the load slightly. And topped with slivered almonds, the texture was smooth with a tiny crunch.

The next day I quickly boiled some fruit, threw it together and baked it for 45 minutes.

You  can alter the recipe by doing what I did – playing with what you have in your pantry and adjusting to your allergy needs.  Omit the nuts completely if you want!  Add some fresh lemon zest (though I highly recommend having lemon oil on hand for recipes like this – it’s the Italian and Portuguese baker in me).  Play with extracts and spices to your heart’s content.  As long as you have the same basic proportions, you’ve got this delectable fruity, bready piece of heaven in the bag.

If you’ve got problems with sugar, though, I will confess that I’m a bit shaky as I’m typing this, having eaten my serving.  But I also just drank an entire pot of green tea.  So it’s anyone’s guess.

As a hearty breakfast this recipe will serve four.  But top it with your choice of ice cream after a long meal and it’ll satiate six.

If you’re going to put it into wine glasses like I did, make sure it’s cool, people.  Live and learn, right?

Chock full o fruity, bready, nutty goodness.

Ingredients:

  • Six slices of gluten-free bread at room temperature.
  • 4 large eggs.
  • 1/4 cup unsweetened almond milk.
  • Honey, maple syrup or both to make 1/4 cup.
  • 1 tsp cinnamon.
  • 1 tsp vanilla extract.
  • 1/4 tsp lemon extract.
  • 1/4 tsp hazelnut extract (or almond).
  • 1/4 cup chopped nuts (I used slivered almonds).
  • 3 small peaches or plums.
  • 1 pint blueberries.
  • 1/4 cup chopped dried fruit (I used apricots).
  • 1 tsp fresh, chopped mint.

Directions:

  • Place bread in a square Pyrex pan, 8″ or 9″, overlapping bread as best as possible.
  • In a small bowl, beat all the ingredients from the eggs to the extracts, in that order, whisking continually.
  • Pour over the bread and flip bread so that all is soaked in egg mixture.
  • Leave overnight to absorb.
  • When ready to assemble and bake, preheat oven to 350°.
  • Rinse, peel, pit and dice the fruit.  Place in a small pot over medium heat and heat until the blueberries burst and the fruits soften.
  • Stir in the dried fruit and mint, and pour over bread mixture.
  • Bake for 45 minutes until the bread rises and the fruit starts to bubble.

Warm and bubbly and gorgeous.

Related articles

Foodbuzz 24×24: A Scarborough Fair Summer Supper Party

Scarborough Fair Supper Party

Life is so delicious.  Last night, August 27th, I joined 23 other bloggers from around the world in hosting dinner parties with varying, festive themes as a part of FoodBuzz’s 24×24 dinner party.

I had crafted a dreamy, end-of-summer supper party proposal for this monthly internet party, thinking we’d be poolside at my childhood home in Connecticut.  I had envisioned bubbly, fruity cocktails, sunblock, French music and pulling herbs and vegetables fresh from the garden for cooking.  We would feast as the sun went down in bathing suits and sweaters, candles and lightening bugs lulling us into full contentment.  Each course on the menu would highlight the unique fragrance and taste of an herb that was found primarily from my father’s garden and my window boxes – rosemary, parsley, basil, chives, spearmint, chocolate mint, sage and lavender.  My guest list was assembling, I was menu-planning in my head and on paper, and things were shaping up perfectly in my little fantasy.

But reality trumped fantasy this weekend:  a hurricane walloped my perfect party plans.  The poolside fete turned morphed into an apartment party – getting to Connecticut was deemed almost impossible with Hurricane Irene running up the eastern seaboard.  Then our mayor shut down our entire transit system beginning at noon on Saturday – there went half of the guest list, who were coming from Brooklyn, Queens and various nooks in Manhattan up to my apartment near the Hudson far up on the west side.

What resulted, though, was still an incredibly fun evening.  6 locals within walking distance joined me on the rainy, humid night.  My roommate and I had spruced up the apartment, cleaning and decorating as festively as possible.  Because of the impending winds we had to move my herbs inside anyway – they made incredibly fitting center-pieces along with all those emergency candles.

We threw on some French music, lit the candles, settled in with mint juleps and champagne, and chatted away as the rain poured down.

My guests were lovely in their praises of the food and asked me to describe each course in detail – how things went together and the inspiration behind each.  Amongst the chaos that had been descending on the city in preparation for what was expected to be one hell of a storm, most of my friends over the city were huddled in their apartments with liquor and junk food.  We, on the other hand, celebrated the apocalypse with empanadas, prosciutto, roast beef, rosemary potatoes and homemade French macarons and ice cream.

Everything on the menu was homemade, planned to highlight some fabulous flavors.  And the entire menu was gluten and cow-dairy free.

And the hurricane?  Well, we didn’t lose power and the sidewalks up here are strewn with fallen leaves.  That’s just about it.

Because of the lack of light in the apartment due to the storm the pictures of the party are quiet uneven – most food shots being taken throughout the day as courses were prepped.  Recipes for what can be shared are linked to below the images.

The Menu

First Course

Melon, Basil, Proscuitto, Iberico cheese

Melon, Basil, Prosciutto, Iberico Cheese drizzled in lavender honey.

Herbs highlighted: basil and lavender

Empanadas

Gluten-free beef empanadas.

Herbs highlighted: chocolate mint

These were a huge hit. I had been dying for an empanada recipe after indulging in the gluten-full ones at my favorite restaurant recently, so these were an early thought on the menu.  Beef was sauteed in onions and garlic, then stewed down with cocoa, honey, cinnamon and hot pepper before golden raisins and olives were mixed in.  Finally the chocolate mint was blended and the mixture cooled before being filled into the flaky crust.  Click here for the recipe.

Parsley-Basil Macarons

French Macarons with Herb Filling

Herbs highlighted: parsley and basil

This was the most out-0f-the-box contribution to the evening.  I had FINALLY made macarons to perfection – it only took me five tries, interviewing macaron cookbook author Jill Colonna and taking a class at Dessert Truck Works to figure them out.

So I wanted to incorporate a savory macaron into the meal as well as using them in dessert.  Luckily Jill, in her book Mad About Macarons, had an incredibly easy filling that was basically parsley and basil blended with oil.  So I threw a non-descript amount of both in my food processor along with some bergamont-flavored olive oil, pink Himalayan sea salt and fresh lemon juice.

The result?  One guest actually said that this was her favorite of the three appetizers – the sweetness of the macaron and its gentle crunch crumbled perfectly underneath the herb mixture.  It was both salty, sweet and savory.

Unfortunately I don’t have a great picture of the final product because we were in hurricane mode lighting-wise by the time they were prepared.  But grab Jill’s book if you want the recipe and some amazing others.

Entree

Roast Beef, Rosemary Potatoes and Herbes de Provence Summer Squash

Roast Beef

Herbs highlighted: rosemary and chives

I don’t often make roast beef.  But I love using fresh rosemary on roasts, and as there was an abundance at my dad’s house this seemed only fitting.  I brought the meat to room temperature and then crusted it in olive oil, about 5 Tbsp fresh, finely chopped rosemary and 1 Tbsp of chives, as well as a little kosher salt and cracked pepper.  Then I placed it in an elevated roasting pan on top of a shallow bath of onions, garlic and lots of fresh rosemary.  Cooked to medium rare, it was quite delicious and only took an hour and a half to roast.

Rosemary Thyme Roasted Potatoes

Rosemary Thyme Roasted Baby Potatoes

Herbs highlighted: Um, rosemary and thyme?

I didn’t take a picture of the final product, again due to poor lighting.  But aren’t these tiny potatoes gorgeous!?! I love how easily they roast – they went into the oven doused in olive oil, kosher salt and fresh rosemary and thyme.  Without parboiling they were crispy and soft.  Perfection.

Summer Squash

Summer Squash with Herbes de Provence and Lavender Honey

Herbs highlighted: lavender, savory, fennel, thyme basil

Well, it wasn’t from my dad’s garden but this squash was local and deliciously sweet.  I doused it in a tiny bit of oil, a load of herbes de Provence (which in general I could never live without) and spoonfulls of lavender infused honey.  It went in the oven with the roast and potatoes, and in about thirty minutes was toasty and sweet.

Dessert

Hurrican Irene Erosion

Honeybun Ice Cream, French Macarons and Fruit Compote

Herbs highlighted: spearmint, lavender

What better way to end a summery supper party than with homemade ice cream and French Macarons with local summer fruit?  This dessert was gluten and dairy free, sweetened only with honey but oh-so satisfying.  Click here for the recipe.

The Party

Despite the rain, the threat that power-outages were coming, the lack of public transporation and the fact that we weren’t next to a pool celebrating the end of the summer, I was pretty darned pleased with my FoodBuzz Party.  No, it was not what I had planned.  But the food was still center-stage, and it was pretty damned good.  Possibly the best menu in entirety that I’ve ever made.  And I could think of no better way to spend the worst part of the storm than with some great people, some fabulous food and a festive atmosphere.  Hopefully I’ll get another shot down the road at hosting a Foodbuzz dinner party, but until then – thanks Foodbuzz.  And Irene.  And the glorious people in the pictures below for trekking out in the downpour to join me.

Place-settings

Menus decorating piano as we eat.

Friends

Amy - she also has gluten and dairy problems so this party was perfect for her!

Old-time buddy Jon - evidently he liked his dessert.

Meg - gorgeous with her dessert.

Gary enjoys spearmint. Just ignore Jon.

Empty, honey covered plate and chocolate mint.

The herbs were the focus still of the evening

Ambiance

My dog Mitra - hates rain, LOVES prosciutto

Bringing the outdoors in.

Hurrican Irene Erosion – a Decadent Dairy-Free Dessert

Honeybun Ice Cream with Fruit Compote and Macarons

This dessert is incredibly happy-making.  Honeybun ice cream made with coconut milk, topped with stewed fruit and a French macaron – divine. It was the perfect conclusion to my FoodBuzz 24×24 Scarborough Fair Summer Supper Party.  Laced with lavender honey and infused with spearmint, it’s both sweet and refreshing at the same time.

Oh, and why is it named Hurricane Irene Erosion?  Because my lavish summer supper party poolside in Connecticut became a rainy dinner for seven in my apartment in NYC because of the impending doom of Irene that – gasp! – dropped a twig on my car.  Check out the post on the party.

The ice cream itself is incredibly creamy, silky smooth and just-sweet enough without being overbearing.  It’s made with a base of egg yolks and coconut milk tempered together to make a rich custard.  Sweetened only with honey and vanilla, it’s a healthy version of the classic for those of us with milk allergies.

The photos don’t quite do it justice – let’s just say if you make it you won’t be disappointed.

Oh, and the entire recipe is gluten and dairy free. 

I’m not going to put a macaron recipe up here – they’re not easy to make.  This was my first successful attempt after 5 failed tries.  It took my interviewing Jill Colonna of Mad About Macarons and a pastry class at Dessert Truck Works to get it right.  So I’ll let you explore those options if you want to tackle macarons, or suggest my Rosewater Lavender Shortbread.

Hurricane Irene Erosion

Ingredients: Ice Cream

  • 2 cans full-fat coconut milk
  • 5 Tbsp vanilla extract
  • 6 egg yolks
  • 1/2 cup honey – split
  • 1 tsp gelatin

Directions:

  • Bring a pot of water to a simmer and place a large metal bowl on top in old-school double-boiler style.
  • Place coconut milk and vanilla in the bowl and heat until hot but not boiling.  When warm, add 1/2 cup of honey and whisk to combine.
  • In a separate bowl, whisk egg yolks.
  • Temper the eggs by whisking about 1/2 cup of the warm coconut milk into the egg yolks.  Make sure you whisk continually so that the eggs don’t clump.  Repeat two or three more times until the egg yolks come up to temperature, and then add the yolk mixture to the bowl of milk.  Whisk together over just-simmering water until the mixture thickens slightly.
  • Sprinkle the gelatin on top and let it dissolve slightly, then continue to whisk until incorporated.
  • Remove mixture to cool and then refrigerate for at least four hours or overnight.
  • Make according to the directions of your ice cream maker, or pour into a wide pan and stir every half hour for about four hours. When the mixture is just coming together, swirl in the remaining honey so that it remains in streams in the ice cream. I used honey infused with lavender, which was quite delightful.

For the Fruit:

I used a pint of black plums and two ripe peaches.  I simply stewed them with a teaspoon of gelatin over medium heat until they boiled down a bit, then cooled them to gel.  When completely cool, I stirred in two tablespoons of fresh spearmint.

Related articles

Gluten-Free Pierogis and an Awesome Giveaway!

Gluten-Free Rosemary Pierogi with Sweet Potato Filling

Hello ladies and gentlemen!

I am so excited about today’s post, because not only do I have a delightfully easy and scrumptious gluten-free pierogi recipe to share with you, but I also have an incredible promotional giveaway thanks to the New York City food blog, Bromography!

A few months ago I had a ravishing conversation with Elle, Bromography’s founder and editor.  We were already “friends” on Foodbuzz and so I was familiar with the site, which focuses on the NYC food scene.  After dishing about our love of all things food friendly, we agreed that I should start an allergy-friendly restaurant review column, agreeing to call it, fittingly, The Dusty Review!  Since then I have been pleased to review some of NYC’s incredible eats on a weekly basis, as well as review the revered Mad About Macarons cookbook and interview it’s author, Jill Colonna.  I also reviewed a panel discussion on Food Markets and Immigrant Identity at the Museum of the City of New York, and have a few more exciting articles coming.  It’s a fun gig.

So to celebrate my joining the team Bromography and yours truly are pairing up to give you an awesome, gluten-free giveaway!

The Goods…

How To Enter…

Contestants who comment on  this post and “Like” Bromography on Facebook are eligible for Artisanal Gluten-Free Cooking.

Contestants who comment on Bromography and “Like” The Dusty Baker on Facebook are eligible for the Essential Gluten-Free Restaurant Guide.

Anyone who comments on both posts and “Like”s both blogs on Bromography are eligible for both books!

And if you follow DustyBakerGal and Bromography on Twitter and post this giveaway to your followers we’ll double your entry!

Please note that you must connect with BOTH my site and Bromography, which is why this is set up this way!  Drop me a line on either site so I know you’ve done so please!

The contest will end at midnight, EST on Thursday, August 25th.

And now… Pierogies!

I love reviewing restaurants for The Dusty Review, and my review of Odessa Restaurant in NYC’s east village.  Please click over to Bromography to check out the review!

I had been there late nights for whiskey and some really fattening food, but a visiting friend insisted we go there for breakfast to eat their peirogi.  Which we did.  Twice in three days.

The pierogis were not gluten-free.  But the sauerkraut and sweet potato ones that I had on my first visit were to die for.  The sauerkraut was so delectable that on my second visit I ate almost an entire side order of it with my eggs.

But how hard would it be to make gluten-free pierogis at home?

As it ends up, not that darned hard!

I knew pierogi dough was the basic combo of flour, eggs and water.  A quick glance at a Foodbuzz friend, The Country Cook, and I felt ready to tackle the task.  I made a simple sweet potato filling, and the glass of fresh rosemary sitting on my cutting board inspired me to create a new take on this incredible classic.

Recipes like this are actually where cooking gluten-free comes in handy – because there is no gluten in the dough, there’s no need to knead (ha!) for a certain amount of time, and no worry about overworking dough.  What’s important is proportion and temperature.

This recipe is awesome.  Easy.  Relatively quick.  Enjoy.

And good luck!

Sweet potato filled and so savory!

Ingredients:

  • Two cups of gluten-free flour:  I used equal proportions of brown rice, sweet sticky rice, quinoa and tapioca.  I highly recommend the sweet sticky rice, as it helps create the elasticity that’s awesome for pastas.  And make sure one of the flours is a starch such as potato, tapioca or arrowroot: this helps bind the flours together in the absence of gluten.
  • 1 tsp xanthan gum
  • 1 large egg
  • 2 Tbsp cream cheese (I used Tofutti cream cheese)
  • 1 Tbsp milk (I used unsweetened almond)
  • 1/2 cup warm water
  • 2 tsp finely chopped fresh rosemary, separated
  • pinch of kosher salt
  • 2 medium sweet potatoes, peeled and cubed into 1″ pieces
  • Butter or olive oil to taste

Directions:

  • Set a medium pot of water on the stove to come up to a boil while you prepare the pierogis.
  • Bring a small pot of water to boil and drop in sweet potatoes.  Let them cook while you prepare the dough.
  • In a bowl of a standing mixer with the bread hook attachment*, place the flours, xanthan gum, egg, cream cheese, milk, 1 tsp rosemary and pinch of kosher salt.
  • Mix on medium speed until the wet ingredients dissolve.  Slowly add warm water (while mixing) until thoroughly incorporated.
  • Mix until a dough ball forms that is thoroughly blended, about 2 minutes.
  • Feel the dough – it should be tacky and with an elastic pull, but not sticky.  If sticky, add a tiny bit more flour.  If dry, a dribble of water.  Alter until nice and tacky.
  • Take 1/3 of the dough and press onto a floured board.  Roll until 1/8 inch thick, and then cut into circles with a 3″ cutter.  Repeat with other 2/3 of dough.  Let them sit while you continue with the sweet potato filling.
  • When the sweet potatoes are soft, drain and return to pot.  Mash along with reserved 1 tsp rosemary and salt and butter/oil to taste.
  • Put about 1 tsp of sweet potato filling in the center of each dough round.  Use a pastry brush to brush with water, then fold into a crescent.  Press completely closed with your fingers or press with a fork.  Repeat until you have about 8 pierogis.
  • Drop them into the boiling water.  Initially they’ll sink – once they’ve floated to the top, cook for about four minutes, for a total of about six minutes.
  • Remove onto a plate and repeat the process of rolling and boiling until all are done!

This makes about 24 pierogis.

I suggest serving them with a crackling of fresh salt and some butter, or the classic sour cream and/or applesauce.

Thanks to Bromography for our awesome giveaway and the review that inspired this recipe!

My plate-full of breakfast pierogi

Related articles

Dairy-free Molasses Cookie Coffee Ice Cream Pie! A Recipe Swap!

Coconut Milk Coffee Ice Cream in a Molasses Cookie Crust

Did I stay in nights this weekend to make cookies and coffee ice cream?  Yes, yes I did, and I’m not ashamed to admit it.  Nor am I ashamed to admit that I ate the piece of ice cream pie in the photo above as I started typing this entry – at 11am on a Sunday morning.  And another one later at night while watching True Blood.

I have no shame because this dessert – coconut milk coffee ice cream in a molasses cookie crust – is one of the most insanely delicious things I’ve ever made.  And it happens to be gluten-free, dairy-free  and sweetened only with date sugar, molasses, maple syrup and honey.

Other than watching movies and walking miles on end, this weekend was devoted to a BURWELL GENERAL STORE VINTAGE RECIPE SWAP!  Yep, it’s that time again, when a group of twenty or so bloggers get sent an old recipe that we each have to adapt, changing at least 3 things about the ingredients or process.  This month is an already gluten-free molasses cookie!

Please check out the other swappers!!  It’s always incredible to see how a talented group of inspiring chefs take one idea and run with it.  Details and links are below the recipe.

So, I actually didn’t really want to alter much of the recipe, as it looked simple and delicious.  I just changed the combination of flour and used date sugar instead of white sugar and a little maple syrup, bourbon vanilla and cocoa powder to add even more depth. 

The result?  These cookies taste incredible!  Soft, almost cake-like, and you can taste everything in them: the molasses, cocoa, vanilla, maple syrup and coffee.

But my version looked horrible.  Puffy, no spreading, rough.  I told my roommate they too closely resembled deer turds.  So I needed to take them a step further.  What to do with delicious but ugly cookies?

PIE CRUST!! And what better to put into the pie crust than coffee ice cream?!?!

So I followed the recipe in Simply Gluten and Sugar Free, using honey as a sweetener and maple syrup instead of Stevia.  An overnight chill and 20 minutes in my ice cream maker, and voila! One of the best desserts I’ve ever made and a new favorite.

I’ve been chomping down too many of these cookies this weekend.  And ate that pie with a huge pot of tea made with leaves my friend Jonathan gave to me from a monastery in China.  It think it’s time to get my Physique 57 on and then walk the 8 miles to my yoga studio.  So while I go do that, I leave you…

Coconut Milk Coffee Ice Cream Pie!

Coconut Milk Coffee Ice Cream Pie

Ingredients:

  • 1 cup coconut flour
  • 1 1/2 cup brown rice flour
  • 1 cup sticky / sweet rice flour
  • 1/2 cup arrowroot starch
  • 2 tsp xanthan gum
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 2 Tbsp unsweetened cocoa powder
  • 3/4 cup shortening
  • 3/4 cup palm or date sugar
  • 2 eggs, thoroughly beaten
  • 1 cup dark molasses
  • 3/4 cup coffee, cold
  • 1 tsp bourbon vanilla extract

Directions:

  • Preheat oven to 350°.  Butter or grease thick baking sheets.
  • Sift together all dry ingredients in medium bowl.
  • In the bowl of a standing mixer with the whisk attachment or with a hand mixer, cream the shortening and sugar until smooth and fluffy.
  • Add the eggs and molasses and beat to combine.
  • Add the vanilla to the coffee, then add dry ingredients alternatively with the coffee, starting and ending with dry.
  • Drop in tablespoons onto sheets, flatten, and bake for about 15 minutes or until slightly soft.

To make into an ice-cream pie, simply crush about 16 of the cookies in a food processor and press into a shallow pie plate.  Place in the freezer to harden while you either process your ice cream or melt some store-bought ice cream to pour in.  I made and LOVED the recipe posted on Simply Gluten and Sugar Free.

Recipe Swappers
Lindsay is a gem with honesty and simplicity written into her recipes. She loves Oregon, its ingredients and Portland’s lifestyle, and it shows.
Chef Dennis. A veteran chef in his own right, we are lucky to have his Italian Lemon Pear Cae contribution to the swap.  The rest of his fantastic food blog can be seen at morethanamountfull.
Mari lives in Oregon wine country and is a budding wine connoisseur.  I fell in love with her use of Pinot Gris in the glaze for her (gluten-free!) Lemon Cake swap, which was her inaugural recipe with us. Visit her at The Unexpected Harvest.
Boulder Locavore’s  starting point for the recipe swap is always a local-seasonal-organic combination, though her love of international cuisine and cocktails often work their way into the mix!
Joy, holding down a dairy-intolerant household, doesn’t let that restrict her love of flavors and food, in fact, I think it inspires her to do what she does. When you visit her blog, be sure to check out her “ubiquitous about page” and the balcony gardening category.
Monique has been food blogging since 2007, her Fat and Happy blog is about food, recipes, cooking, baking, drinking, eating and friends! As the former owner of the Monkey Bean Cafe and Bistro, she still loves to create recipes from scratch. If you send her an unusual ingredient, she’ll create a recipe for you!
Shari Good Food Week is almost like my diary as I search for a house, plan the perfect veggie patch, stumble through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), gather family and friends around a shared table, laugh out loud and enjoy life to the fullest! Blogging from Canberra, Australia, I hope to bring a different perspective to the Recipe Swap.
Priya is also joining us from Australia. She’s a vegan who loves baking, cooking and eating, having chosen the lifestyle after being a vegetarian most of her life. She caters hand-crafted vegan and vegetarian food, and also delivers hand-crafted  vegan and vegetarian cookies and cupcakes.
Jennifer‘s tag line says it all: Life is too short to eat bad food.  At her blog, Adventuresome Kitchen, you will find a passionate food-type, feeding her family amazing meals and living to blog about it. Jennifer joined in at Grandma’s Chicken Pie and Drop Biscuits.
The Cake Duchess.  The name says it all, and Lora’s recipes are rock solid, creative, decadent, inspiring. What other adjectives can I throw at her?  Her innaugural recipe was Grandma’s Chicken Pie and Drop Biscuits, a rare savory recipe for her to develop.
Pola is a new blogger from Italy, transplanted to the cold Midwestern plains. After years of calling mom to check on cooking times and temperatures of family Italian recipes, she started writing them down. In the process, she is hoping to help new friends discover how to cook simple and authentic Italian food.
Mary is a lifelong resident of the San Francisco Peninsula and was diagnosed with Celiac Disease in 2007. Her search for a gluten-free chocolate chip cookie that didn’t taste, look or feel gluten-free inspired her blog and she’s been happily baking ever since.
Jamie blogs at Random Acts of Food and has a love for food that only an Italian could! She enjoys cooking and baking in all cuisines for her family and friends.  Originally from Long Island, Jamie now resides in Boston with her amazing fiance.
Crissy and Lauren are two So Cal natives and recent college graduates who are embracing their passion for all things culinary in their Little Yellow Kitchen. They blog at From The Little Yellow Kitchen about maintaining a balanced diet of equal parts healthy, savory, and sweet.  From a zesty Chocolate Mojito Key Lime Pie to a nutritional Rosemary Parmesan Kale Chip snack, this kitchen has it all.
Claire blogs with Texas pride from Dallas. She loves chicken fingers, Law and Order SVU and is left handed. We are excited to have her!
Sabrina Modelle  is the girl behind The Tomato Tart, a blog about the unadulterated love of food and cooking. Farmers markets, ethnic groceries, high-end restaurants and tiny taquerias all provide inspiration for the Northern California native who was raised in a French family with food at the center of life. From rich chocolate cakes to vegan curries, the Tomato Tart is full of flavor both figuratively and literally and like food, best enjoyed with a nice glass of wine.
Nicolle writes the joyful Rhythm of the Seasons from Boulder, Colorado and is looking forward to offering more recipes and menus as the spring, summer and harvest seasons heat up.
Linda is an award-winning journalist, food writer and nutritionist and Founder/Editor/Publisher of EENews, for sustainable food and sustainable life. She has written 20 cookbooks that have garnered prizes including the James Beard for one she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child Award.

Jaclyn is a writer, baker, perpetual daydreamer and the author of the cooking and baking blog Food+Words. She has a degree in Creative Writing and is currently studying Baking and Pastry at Le Cordon Bleu. Jaclyn loves poring through old cookbooks she inherited from her grandmother and reinterpreting those recipes with modern, updated twists. Jaclyn has a panchant for baking, laughter, a nice glass of Riesling and anything lemony.
Alli is a research nutritionist by day, transforming into a creative cook by night. She lives in Seattle and scours through her piles of cookbooks, magazines and restaurant experiences for easy ways to transform recipes into healthy and flavorful dishes.
Rachel Saunders is the owner of Blue Chair Fruit and author of The Blue Chair Jam Cookbook. She produces all of her jams and teaches classes from her space in Oakland, California.
Lana is a native of Serbia, who has finally found her home in Southern California, after living for ten years in Michigan and ten years in Ohio. She is mother of three girls and wife to a token household male. her blog is a place where the love for words meets the love for food, a place where family and friends, old and new, gather around the virtual kitchen to reminisce, laugh and cry.
Emily thinks that no matter what it is, all foods taste better when made with love. From growing up in North Carolina with a Palestinian father with a passion for food and an American mother who really did not, to being the holiday sous chef to her real-chef brother, to moving to Brooklyn, the love of a good meal pumps through her veins. From her CSA to nostalgic junk food cravings, from the food truck to the fine dining scene, kitchen inspiration is around every corner.
Alex: I live in Seattle and while I have a typical desk job, my heart is in my home, baking, cooking and eating! I love reading about what other people are creating, so I decided to share my own creations. My blog is about food, but also things that I generally love in life. Since I love eating, I also have a huge love of fitness…so I can eat more!
Shumaila:  After I got married in March, 2010, and shifter to a town where take-aways and restaurants are next to none, I started cooking for the first time in my life. I have always loved baking, but cooking to me was completely new. I started experimenting with recipes for my husband and myself and found blogging the perfect way to keep track of things in the kitchen and also a way to document my first year of marriage. Being Indian, I also started a weekly blog posting “Garam Masala Tuesdays” to try, to the best of my knowledge, to explain the Indian recipes I try at home. I blog from Arizona, USA.

1 … 5 6 7 … 10
Blog at WordPress.com.