This lovely russet Swiss Roll is a continuation of our Search for Delicious this holiday season, and the desire for soft (not rock-hard) gingerbread dessert items. Instead of heading in the direction of cookie-cutter vaguely-human shapes with limbs that may be harder to break than actual bones, we did a 180 and drafted a gingerbread version of our favorite (if you can’t tell from all of the other similar posts) recipe: the Swiss Roll. If you’re new to the blog, you may want to do a bit of background research on our burgeoning obsession with this light, aesthetically-pleasing sponge cake (see the Pistachio Rose roll, or the Chocolate Coffee roll,…
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Chocolate Birthday Cake Truffles
If you’ve ever looked longingly at the far-too-adorable-to-eat cake pops that adorn the pastry displays in most Starbucks, hoping one day that the international caffeine empire might realize that making them gluten free wouldn’t actually be that hard (hint hint), you’re not alone. Despite my (albeit tiny) share in Starbucks stock, they still haven’t answered my pleas for decent gluten free options in the sweets department, and so I am forced to make my own way in this cruel world. And thus, these nearly-as-adorable birthday cake truffles were born, and boy are they perfect for your next special-day shindig. Plus, one 9-inch cake makes over three dozen of these bad…
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Soft Gingerbread Cake
It’s been a while since our last post, but that doesn’t mean we haven’t been baking and developing new recipes! (quite the opposite, actually). And now that we’re hurtling towards the rest of the holiday season, we figured that it was about time for something a bit more festive, leading us to Kendra’s Soft Gingerbread Cake. If you’ve ever been sadly disappointed in rock-hard gingerbread cookies or stale gingerbread people, this cake is for you. I distinctly remember making and then smashing gingerbread houses as a kid and always being massively let down by the flat slabs of “gingerbread” that I gingerly picked out of the rubble. For an easier,…
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Gluten Free Pumpkin Madeleines with Pumpkin Spice Glaze
Need some fancy pants desserts to wow your out-of-town relatives tomorrow? Or just want to have a pre-Thanksgiving high tea fit for queens? We’ve got you covered with these gluten free pumpkin madeleines. And these aren’t just any gluten free pumpkin madeleines, they’ve got brown butter (a glorious ingredient I recommend putting in nearly everything), AND pumpkin spice glaze. As background for this post, I’ve actually tried making madeleines twice now with different recipes and equally disastrous outcomes. Either they were too stiff and so didn’t fit the delicate mold and just ended up looking like lumps of raspberry coal, or the batter was too thin and rose too quickly,…
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Magic Hot Chocolate Pudding Cake
This is a 100% Kendra recipe (as are many of our concoctions), written up and photographed by Amelia (we’re the two sisters behind Sisters Sans Gluten if you haven’t read our About Us section). While this recipe was thought up by Kendra one evening when a sudden craving for pudding hit and this was the glorious solution, both of us sisters LOVE pudding. You know those instant Jell-o pudding boxes in the baking aisle that range from lemon to coconut to white chocolate and all you have to do is tear open the flimsy cardboard packaging, rip the foil packet open, dump the contents (questionable at best) into a mixing…
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Persimmon Pudding
This is hands down one of the easiest and most densely earthy and rich winter cakes you can make. Being from the US, when I first heard my grandma say she was going to make her persimmon pudding, I pictured a bowl of actual pudding: the jiggly stuff that my sister and I loved to make from instant pudding packets, our patience tested by the 3-minute stirring time needed for the artificial flavors and colors to thicken into a goop that we would greedily spoon out while watching afternoon shows. Oh no, as any commonwealth citizen will attest, pudding is something quite different, and much broader than just a bowl…
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Pumpkin Cinnamon Roll Cake with Cinnamon Glaze
Cinnamon rolls are one of those ooey gooey doughy pull-apart bits of heaven that are tricky as hell to make gluten free. (says the person who’s never actually tried making them….). I did try an AMAZING one at Gluten Free Gem bakery in Portland, Oregon (if you’re in the area, definitely check them out), but have yet to find the time and the patience to dedicate myself to making them at home. So, in lieu of actual cinnamon rolls, I offer you this infinitely simpler, and deeply indulgent Pumpkin Cinnamon Roll cake! If you’ve been following along recently, you’ll notice that we’re on a bit of a Swiss roll/roulade kick,…
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Yogurt Cranberry Bread
We heralded the brilliance (and tartness) of cranberries in last week’s post (cranberry clafoutis) so we’ll refrain from repeating ourselves here. Instead we’ll just rave about the moistness (sorry) of this yogurt cranberry bread, which, yes, also contains bright crimson pops of color and fall crispness, but which also is a comfort food of the season and deserves to be your next baking adventure. If you’re celebrating turkeys and pies and all the drowsy effects of tryptophan in two weeks, this is another recipe to add to the Thanksgiving dessert table. Quick breads have a sort of humble elegance to them: rustic and simple, but with often more heightened flavors…
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“Oregon” Swiss Roll with Hazelnuts, Marionberry, and Dark Chocolate
If you’ve read our “About Us” section, you’ll know that we’re Oregonians, born and raised. We both were born in Ashland, Oregon, a small town nestled in the folds of the Siskiyous and celebrated for its theater (Oregon Shakespeare Festival is a must if you haven’t seen one of the dozen shows they put on a year), beautiful parks, extensive hiking trails that you can hop on anywhere in town, and a tiny but growing culinary and wine scene. If you’re ever driving up I5 (for international folks, this is the interstate freeway that connects everything from the Mexico-California border up to Canada) and need a rest in an idyllic…
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Cranberry Clafoutis
Cranberries are the deceivingly beautiful but unfortunately tart fruit of fall. I grew up on Costco bags of dried Ocean Spray cranberries, grabbed by the handfuls for after school snacks or tossed together with almonds or cashews for a between-class snack. I remember the revelation that took hold of my sister and I the first time we witnessed the marvel of a cranberry harvest on PBS: millions of marvelously smooth rubies floating in washes of flooded fields. It was practically the red sea, waters parted by wader-clad farmers in checkered flannels and baseball caps. As a proud Pacific Northwesterner, it was another shining example of the quiet gloriousness of the…
