Walnuts are the ones that are always left out. They don’t have a whole pie dedicated to them at Thanksgiving, they don’t supply millions of school children (and children at heart) with America’s favorite sandwich, they don’t even make milk (apparently even cashews do now!)! But they are one of my favorite nuts. Arguably the most delicate nut, buttery, with a light crunch and a hint of bitterness that rounds out any treat. I used to add them to my morning bowl of yogurt and berries every day, and still have a strong affinity for their papery skins and carefully-folded contours. So, when we visited friends in Paso Robles a…
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Gluten Free Chocolate Peanut Butter Tart
I’ve already waxed poetic about my love of chocolate and peanut butter and peanut butter and chocolate and any elaborate combination of the two, so I’ll spare you the same spiel here (if you’re into it, you can read ALL of it here on our chocolate peanut butter mud cookies or on these chocolate peanut butter cupcakes). Instead, I’ll just give you the ooey gooey fudgey details of this gluten free chocolate peanut butter tart, my new pride and joy of the weekend (it can be yours too if you follow the recipe below). I’ve seen so many elegantly-simple chocolate tarts on Instagram (our number one app for consuming egregious…
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Gluten Free Chocolate Mousse Cake
Chocolate mousse. That lighter-than-air, seemingly miraculous dessert that’s the stuff of high-end restaurants and single-serve custard cups of sublime chocolatey goodness. I’d always balked at the idea of making it at home – intimidated by the technique or what I thought I needed to do to make it. But there are many ways to make a mousse! (feels like that should be a saying…) and this one is gosh darn easy as pie (or cake). In times of isolation and social distancing, tracking those “safe” friends/folks in your bubble and making plans to get gussied up and cook a fancy meal add a bit more excitement to the COVID life.…
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Gluten Free Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
October (at least here in the States) is all about pumpkins. A bit of a strange. American obsession, much like peanut butter or butting into Latin American governments or personal reusable water bottles or systemic racism. At least pumpkin, and pumpkin spice everything, is a bit more pleasant than some of those others. And with the christening of PSL (pumpkin spice latte) season upon us, we’re now getting to work developing all-new pumpkin recipes that are fun twists on classics or just straight up experiments that push the envelope of what pumpkin can be (the answer? everything). That humble, bulbous, vegetable is now the celebrity of an entire season, gracing…
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Raspberry Drops with Chocolate Caps
It’s October, and in October, all sorts of clever, colorful Halloween-themed treats abound. These were entirely a mistake – made because I discovered that if I blitzed up freeze dried berries, I got something akin to berry powder that could easily be subbed in for a bit of flour and which lends brilliant color to anything oven-bound. The chocolate caps on these tiny raspberry drops just happen to look a bit like the Harry Potter sorting hat or other seasonal costumes, so I’m dubbing them a fine entry into the spooky sweets category. They’re a bit of an oddball: deep dark chocolate ganache (or something akin to ganache) with a…
