This time of year dinner party dessert tables are laden with pies; apple, bourbon pecan, mincemeat (can anyone tell me EXACTLY what that is??), the list goes on and on.  Additionally, to the gluten-free party-goers, a decent gluten-free pie crust is difficult to come by.  To spice things up a bit, when invited to a holiday gathering, I rely on my trusty crowd-pleasing sidekick: 

bundt. cake.

Really, it’s difficult to mess up a bundt. This past Saturday for an annual friend Thanksgiving party, I looked at what was leftover in my fridge and settled on, Pumpkin Cranberry Spice Cake with Candied Orange Peel.  It was moist, decorative, and best of all gluten-free!


1/2 lbs unsalted butter, melted

4 large eggs

3/4 cup sugar

2 cups packed pumpkin

2 tsp Pure Vanilla Extract (Orange and Almond Extracts also work)

2 2/3 cups Gluten-Free Flour blend (I use Pamela’s for most cake recipes)

2 tsp Ginger (fresh grated if you can)

2 tsp Cinnamon, ground

1/2 tsp Cloves, ground

Cranberry Filling

1 cup fresh whole cranberries

1 cup water

1/2 cup orange juice

1/3 cup sugar

1 tsp Pure Vanilla Extract

2 Tbs orange peel

Candied Orange Peel

Peel of 1 whole orange, julienned

1/4 cup sugar

1/3 cup water

1 tsp fresh ginger grated


Pre-heat oven to 350, butter & flour a standard-size bundt pan.

Mix butter, eggs, and sugar in a stand-mixer or with a hand-held blender until just combined.  Add pumpkin and vanilla, mix to combine.  Add remaining ingredients, stir to combine.  

Add all ingredients for cranberry filling into a medium-size sauce pan, and put over medium-high heat.  Stir until sugar dissolves. When it begins to boil, reduce heat to medium-low and cook until sauce thickens, stirring occasionally.  Strain the majority of the liquid from the cranberries, reserving the liquid for cranberry glaze.

Pour half of the pumpkin batter into the prepared bundt pan, then ladle cranberry filling evenly into the pan.  Add remaining batter and bake for 35-40 minutes, or until golden brown and it begins to pull away from the side of the pan. Allow to cool completely before inverting on to a cake plate.  

While cake is cooling, combine all ingredients for the candied orange peel into a small sauce pan.  Stir until sugar dissolves and all orange pieces are coated. Keep over medium-low heat until orange peel becomes translucent at edges, continue to stir so it does not stick to the pan, or burn. Additional water can be added if it appears to evaporate too quickly.  I recommend taste testing the peel to ensure that the sugar has been absorbed and it is no longer bitter.

For cranberry glaze (optional), combine 2 cups of confectioner’s sugar with 1/2 cup of the reserved cranberry liquid.  Whisk until smooth, add additional liquid if it is too thick, but be careful not to add too much as the glaze will quickly become too watery.

Invert cake onto dish, spread glaze onto top of cake and sprinkle with candied orange peel.  Serve with a smile!


Easy Eats, a digital gluten-free magazine has gone LIVE today!

The Editor-in-Chief and gluten-free media guru Silvana Nardone, promises to make gluten-free cooking accessible to both novices and pros alike.

“We want to make your life easier with our conversational, positive voice on all things gluten free. Our bright, lively design captures our energy and the feeling of possibility, happiness and an overall sense of well-being. Our practical and authoritative, yet accessible community-tested recipes and expert advice inspire confidence.” (via easyeats)

The first issue is available for free download, a year-long subscription runs $16. 

The doughnuts on the cover are more than enough incentive for me to signup!


The French Laundry has developed a gluten-free flour so well-designed that it can substitute cup-for-cup with regular AP flour.  As in, put away your 6 different kinds of millet, buckwheat, garbanzo, etc. flours and your potato starch and guar gum measured out to hopefully blend to a successful consistency, and just use Keller’s C4C.  Is this too good to be true? I know I’ll be stopping by Williams Sonoma this week to pick up a bag to give it a test drive in my Brooklyn kitchen.  Has anyone tried C4C yet?


3 Ingredient Ice Cream Cake

Once again I was at my Grandmother’s and I needed to whip up a dessert with little-to-no prep time. It was hot as blazes outside and as I try to have ice cream at least once a day during the summer, who wouldn’t go bonkers for ice cream cake?


4 cups gluten-free rice krispies (I used Gorilla Munch)

8oz semi-sweet chocolate, chopped

1/2 gallon whatever ice cream is in your freezer

Take the ice cream out of your freezer and set on counter to soften while you prepare the rest of your ingredients. Using a pie plate, or in my case an angelfood cake pan with a removable bottom, lightly grease/butter and set aside. Melt chocolate in a large microwaveable bowl in 30 second intervals. Once melted, stir in rice krispies, until fully incorporated. Press chocolate-krispie mixture into the sides of your pan & evenly distribute. Place pan in freezer for 5-10 minutes. Meanwhile, prep your choice of decoration, in my case I melted about 2oz of semi-sweet chocolate & 2nd of white chocolate. Remove pan from freezer & scoop softened ice cream into pan, evenly distributing. Decorate & return pan to freezer. Freeze for at least 20 minutes before serving. You can slice the cake in the pan, or if it has a removable bottom, it should pop right out and look similar to the cake pictured above.






i have a friend who eats ants on a log almost every afternoon.

while i admire her dedication & love for crunchy celery,

i’ve always been more of an apple kind of girl

((mainly so i can ask, “how bout them apples?” in my greatest boston accent to any passer-byers)).

so, it’s no surprise that this little snack, spotted in the latest william sonoma catalog, is my jam,

& perhaps my newest addiction.

filed for future snacking reference. yum!

For someone who always eats ants on a log and apples ‘n peanut butter…I cannot believe I didn’t think of this sandwichy goodness!

my ideal sandwich, gluten-free and filled with peanut butter!


Last-minute Molten Chocolate Souffle

If you’ve ever needed a delicious (and easy) dessert that appeals to chocolate-lovers and the gluten-free alike, look no further than the old restaurant standby the Molten Chocolate Souffle. I was first introduced to a variation of this recipe by Elizabeth Bard of Lunch in Paris, so when just a few weeks ago during a visit to my grandmother’s I needed to pull together a dessert from within the contents of her cabinet (obviously no gluten-free flour in sight) the molten chocolate souffle light went off in my head.  Anyone with a half a box of baker’s chocolate and cream of tartar (if you don’t have this you can use a flour-based recipe instead) and a bit of patience to whip egg whites can make these little beauties in about 30 minutes.

Recipe slightly adapted from Joy of Baking

1/2 cup unsalted butter
6 oz. semi-sweet chocolate
3 large eggs, separated
1/3 cup granulated white sugar
1 tsp vanilla extract
1/8 tsp cream of tartar
1 tbsp granulated white sugar

Molten Chocolate Souffles: Preheat oven to 400 degrees F and place rack in center of oven. Generously butter four – 6 to 8 ounce molds, ramekins, or muffin tins and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

Melt the butter and chocolate together in a microwave in 20 second increments, stirring in between.  Remove from heat and set aside while you beat the egg yolks.

Using a hand mixer, or in your electric bowl mixer (if your lucky!) beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. Beat in the vanilla extract and then fold in the melted chocolate mixture.

In a separate bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds.* Bake for 10 to 15 minutes  or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds (as I did, fewer dishes to wash!) or you can run a sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. If you have it handy, whipped cream, vanilla ice cream, or even just a bit of powdered sugar makes the perfect compliment. 

*Note: At this point I put the molds on a cookie sheet and covered with wax paper and popped them in the refrigerator so we could sit down to dinner, when dinner was winding down, I took the cookie sheet out and removed the wax paper and put everything in the oven.  With this method the cakes may take a bit longer to cook, but they will be perfect and piping hot just when you’re ready for dessert.

Makes four Molten Chocolate Souffles.

My grandmother, aunt, and cousin tried to protest that they were full from dinner and couldn’t possibly eat another bite, but wouldn’t you know not a crumb of these cakes was left.