Figs are some of the most remarkable fruits: jammy, indulgent, oh-so-sweet but never cloying, rich, but impeccably fresh when just-picked. Which is part of the reason I was so excited to make this gluten free fig cake. But ALSO because, not only is this easy but elegant bundt packed with fresh figs, it’s also heavenly with toasted almonds, molasses, honey, browned butter, and smothered in a simple but astoundingly-good molasses and honey caramel sauce that comes together in under 10 minutes on the stove top. Who could say no to that? The mix of flavors in this cake comes to us from a brand new Wine & Dessert pairing with…
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Gluten Free Chewy Glazed Molasses Cookies
I am a big fan of molasses. There’s something about the tar-like jar of deeply earthy, sticky, caramelly syrup that nestles perfectly into childhood memories, ghosts of holiday bakings past, and evokes that golden moment of a hot slice of cornbread slathered with butter, waiting for a smear of this edible black gold. It’s richer than other syrups, heavy with hidden flavors and notes you wouldn’t find in honey or maple syrup, and the silky depth of it’s dark ooze is far more dangerously fun than either. The molasses glaze I made for these chewy gluten free molasses cookies is by far one of my favorites (and I’ve made a…
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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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Pumpkin Molasses Whoopie Pies
These little clam-like cookie sandwiches are apparently called whoopie pies – and what a delightful name. Upon investigation of the name origin, it seems the Amish were very fond of using up leftover cookie batter (I’ve personally never heard of having leftover anything when baking cookies – it all gets used) and Amish bakers turn the leftover dollops into these cream-filled drops of happiness. The story gets even better, though, because the name Whoopie Pie is said to come from the exclamation of joy each child makes if one of these treats is found in said child’s lunch box. Thanks to the Amish for these things and for Amish children…
