Strawberry rhubarb is one of those perfect pairs. Sultry summer evenings with slices of strawberry rhubarb pie, thick sweet juices dripping out of latticed crusts, or strawberry rhubarb crumbles and slab pies laid out on potluck tables just waiting for seconds and thirds on flower-lined paper plates. It just feels quintessentially summer. Which, perhaps, makes this dessert a bit pre-mature, maybe just hopeful that summer might grace us a little sooner than expected this year after the year we’ve all had so far. There will always be struggles we have to work through but we are facing the final battle of so many life-or-death issues like police brutality and the…
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Gluten Free Passion Fruit Tart
Passion fruit was one of those mysterious, enticing fruits that I never saw in the grocery store in tiny, semi-rural Eagle Point, Oregon as a kid. The first time I got up close and personal, and proceeded to eat an abundance of the strange, wrinkly, impossibly satisfying tangy fruit was when I got to travel to Australia at age 13. I’d applied for and gotten into a People to People Student Ambassador Program in 7th grade, and spent the year raising money for the program cost and studying the various peculiarities and fascinations of the great southern island. When we finally got there, all 20-something of us 13 year olds…
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Gluten Free Chocolate Caramel Pecan Tart
Currently looking for a boatload of friends who want to share this MASSIVE bottle of gorgeously rich 10 yo Tawny Port while indulging with a slice of this gluten free chocolate caramel and pecan tart because WOW I need to eat some real food and not just this glorious combo all day. But hey, it’s a heck of a way to start a Friday! This is our second collab with a brilliant wine-expert friend in Vienna, Austria, Iker Berasaluce (check out his Instagram here!!) pairing incredible wines with incredible gluten free desserts, and it does not disappoint. The first collab we did was bright, fresh, very citrusy, and AMAZING. Props…
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Gluten Free Yuzu Tart with Swiss Meringue and Sweet Sauternes Wine
Here’s to friends far away – and to reconnecting with folks you meet years later to collaborate on awesome projects that blend two perfectly-balanced passions: wine and dessert! This whole post starts back in the summer of 2019 (remember those days? no masks, hugs, handshakes, and seeing people’s smiles?) when we visited one of my best friends in Vienna, where she’s living her best life. She happens to have a marvelous rooftop terrace just above her apartment where we organized a late-summer dinner paired with incredible wine, and we met her downstairs neighbors, Iker and his boyfriend Felix. And Iker happens to be not only an incredible academic (just a…
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Gluten Free Snickers Tart
WhenI first was diagnosed with Celiac – even before, actually – I thought I’d never eat a candy bar again. In 6th grade, we embarked on a “what’s wrong with Amelia” crusade that involved thesis-worthy research into the myriad syndromes, allergies, or intolerances that could possibly stop me from growing or gaining any weight at age 11 or that could be the culprit for the seemingly endless number of quotidian digestive issues I faced. It was a fun year y’all, let me tell you. Though my mother was the real hero – not taking “I don’t know” for an answer from any doctor, always demanding we take the test or…
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Gluten Free Parsnip and Ginger Tart
Parsnips are far and beyond one of the most over-looked root veggies when it comes to sweet dishes (anything, really, or maybe we just haven’t gotten the memo), and they’re AWESOME. They look like white carrots, and taste similar, with less bitterness and more sweetness which makes us wonder… why did carrot cake overtake parsnip cake as one of the top 5 most common cake flavors in the US? It’s a mystery to us, so we’re making it our mini-mission to find great and wonderful reasons to start picking up these colorless carrot cousins more often on your grocery runs. And they’re just as good on the savory side! We…
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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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Mini Gluten Free Fruit-Topped Cheesecakes
Sometimes you have to improvise. Or, better yet, you’re given the opportunity to. Like when you make mini cinnamon roll pavlovas and have a MASSIVE amount of cream cheese custard (aka pretty much the same as cheesecake filling) leftover and some extra time in the day. So, with waning light for a photoshoot, I set to work adding a few extra things to the giant bowl of custard, and tossing together a quick, nut-based crust. I really had to get creative with the toppings for these, seeing as I hadn’t been to the store in a week and the fruit I had left in the fridge was…a bit sad. Thankfully,…
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Gluten Free Kiwi Lime Tart
Are you a kiwi skin on or skin off type of person? I was always a skin off, slice in half short ways, around the equator of the fuzzy brown fruit, and scoop out the electric-green kaleidoscope with a spoon type of person. It wasn’t until I got the chance to travel to Australia when I was 13 that I first encountered a faction of skin-on folks. What a world this is. The trip was with People to People Student Ambassador program, started by Eisenhower in hopes of promoting cultural exchange and friendship through sending teenagers in delegations abroad to learn and meet people and generally foster greater awareness of…
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Gluten Free Pomegranate Cupcakes
A pomegranate is a challenge. Certainly if you’ve grown up cracking them open perfectly in Iran or Turkey or Israel, you’ll scoff at the absolute mess most of us in California make when we try to hack into the intricately-marbled honeycomb of garnet beads. The thin, gorgeously-cardinal skin poses both a hefty protection for the fruit inside and an impossibly-flimsy match for any kitchen knife. After years of trying, and looking up tips for getting into the tricky bulb without turning the kitchen into a bloodbath, I think I’ve got some sort of system down. Slicing a neat little square into the top and carefully peeling back the casing until…
