Gluten Free Death By Chocolate

I haven't been posting much lately but I come back to you now with a recipe worth sharing for anyone who practices a gluten free diet. I have been making Death by Chocolate for years now, it is my go to dessert for parties and it is always a crowd pleaser. I decided to try a GF version and was really happy with the results. It is almost exactly the same the only difference is the GF chocolate cake mix is a bit more dense than the gluten cake mix. To balance it, I think adding a little more whipped cream to lighten it up works out great.

I used Betty Crocker Gluten Free Chocolate Cake Mix, Glutino Chocolate Sandwich Cookies (Oreo's) and Jello Instant Chocolate Pudding. The GF cake mix is half the size of the regular mixes in the store, so this recipe makes a smaller version. I would say it serves around 8 people.

Ingredients: 
1 box of chocolate gluten free cake mix, plus ingredients needed to prepare (the mix should make one 9" x 9" cake or 12 cupcakes)
1 package of chocolate pudding (you can use instant or cook and serve)
2 cups milk
1 pint of heavy cream (you may have a little extra whipped cream)
2 tbsp powdered sugar
1 tsp vanilla
15 chocolate sandwich cookies-crushed
Strawberries, raspberries or blueberries-optional 

1. Bake cake according to instructions on box and cool completely. You can bake any size cake, its going to be crumbled once it is cooled. You can make the cake a day ahead of time and store at room temperature in air tight container.

2. Make chocolate pudding according to instructions on box. Place in refrigerator to cool and set.

3. When the pudding is ready and the cake has cooled make the whipped cream. In a mixer, add in heavy cream and whip on medium-high until it begins to thicken. Add in sugar and vanilla and continue to whip until stiff peaks form. (You may have some extra whipped cream)

4. To assemble Death by Chocolate use a trifle dish or large serving bowl and start to layer ingredients. Start by crumbling 1/3 of cake on the bottom of dish, spoon 1/3 of pudding on top of cake and spread evenly, add 1/3 of whipped, add a thin layer of crushed cookies cookies (add berries, if using) and continue to layer ending with whipped cream and cookies.

Strawberry, Yogurt, Honey and Balsamic Parfaits

Here is an easy recipe that gives you a great treat in no time at all. I made these the other day for dessert after getting some beautiful local strawberries at the farm stand.

Strawberry, Yogurt, Honey and Balsamic Parfaits  
Makes 2

Ingredients:
10-12 ripe strawberries-sliced thin but keep 2-4 strawberries whole
1 cup non-fat plain Greek yogurt
Honey or Agave-to taste
Balsamic glaze-optional but delicious
1/4 cup semi-sweet chocolate (I always suggest Ghiradelli chocolate)

1. Mix together yogurt and enough honey or agave to sweeten to your taste.

2. In a ramekin or other small serving dish, layer the bottom of the dish with some sliced strawberries, top with about 2 tbsp of yogurt mixture and drizzle with balsamic glaze. Continue to layer, sliced strawberries, yogurt and balsamic until you reach the top of your dish. Set aside in the refrigerator.

3.  In a small microwave safe bowl, melt the chocolate chips for 1 minute. Stir and continue to heat in 30 second intervals until melted and smooth. Do not over heat or it will get clumpy.

4. Dip 2-4 whole strawberries in chocolate and set aside on wax paper to dry. Once the chocolate is mostly hardened, place 1-2 chocolate covered strawberries on each parfait.

Lemon Yogurt Cake

I can't believe I haven't shared this recipe with you before. This is one of my favorite recipes for a quick and simple delicious cake. Most of the time I have these ingredients on hand, so this shows up in our kitchen quite often. It makes a perfect breakfast/brunch cake for guests or even a simple dessert served with some whipped cream and hot tea. This would be a great recipe for an upcoming Easter Brunch. Enjoy! 

The recipe below includes a glaze to pour over top of the cake. I usually do not add the glaze because my family tends to prefer the cake without the sweetness of the glaze. However, if you think you would prefer to add the glaze, by all means...glaze away. 

See if you can spy my sous chefs little hands helping me take the photos :) 

Lemon Yogurt Cake (Recipe from Barefoot Contessa at Home) 
Yields 1 loaf

Ingredients: 
1 ½ cups all-purpose flour 
2 teaspoons baking powder 
½ teaspoon kosher salt 
1 cup plain whole-milk yogurt 
1 1/3 cups sugar, divided 
3 extra-large eggs 
2 teaspoons grated lemon zest (2 lemons) 
½ teaspoon pure vanilla extract 
½ cup vegetable oil 
1/3 cup freshly squeezed lemon juice 

For the glaze: 
1 cup confectioners’ sugar 
2 tablespoons freshly squeezed lemon juice 

1. Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. 

2. Sift together the flour, baking powder, and salt into one bowl. 

3.In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. 

4. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

6. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

7. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. 

Flour-less Ooey Gooey Double Dark Chocolate Cookies

These are some of the best cookies I have ever made. They are a perfect mix of chewy, crispy and ooey gooey deliciousness. The outer shell of the cookie is a little crispy, similar to a french macaroon or meringue, and the middle is chocolaty and gooey, which makes up the ultimate cookie in my opinion.

I was immediately drawn to this recipe on pinterest because it was a flour-less cookie, making it gluten free. I was also happy to see that they have no butter and come in at about 72 calories per cookie. You have to try this recipe when you get a chance. They are positively addicting and best served warm out of the oven. Actually, writing this blog post is making me crave them right now..I think I'll go whip up a batch.

Flour-less Ooey Gooey Double Dark Chocolate Cookies (recipe comes from www.picklee.com)
Makes 24 cookies

Ingredients: 
1 1/2 cups bittersweet chocolate chips (about 9 ounces)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus extra for dusting)
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt

1. Preheat oven to 350 degrees F. Grease two baking sheets with non stick spray or line with parchment paper.

2. Melt 1 cup of chocolate chips in a glass bowl in microwave, stirring twice, about 1.5 to 2 minutes. Cool slightly.

3. In a bowl of an electric mixer, beat egg white to soft peaks. Gradually add in 1 cup of powdered sugar. Continue beating on med-high until mixture resembles soft marshmallow cream.

4. Whisk 1 cup of powdered sugar, cocoa powder, cornstarch and salt in a medium bowl. On low speed, add in dry ingredients to egg white mixture.

5. Slowly mix in the lukewarm chocolate mixture and 1/2 cup of chocolate chips (dough will become stiff)

6. Place rounded tablespoons of dough onto prepared sheets (to coat with sugar after baking) OR roll 1 rounded tablespoon dough into a ball; roll into powdered sugar to coat and place on baking sheet. Place cookies 2 inches apart.

7. Bake for about 10 minutes until puffed and tops crack. Cool baking sheet on rack for 5 minutes. Transfer to rack and cool. I like to eat them warm out of the oven.
**If you did not roll dough in sugar, dust cookies with powdered sugar once cooled. 

Chocolate Cake: Light, Moist and Gluten Free

I have made this chocolate cake on a few different occasions and I am always very happy with the results. This recipes comes from one of the most beautiful cookbooks La Tartine Gourmande by Beatrice Peltre. What I love most about this book is her use of ingredients. You will find most of her baking recipes to be gluten free, not because it's necessary for her health, but because she uses the combinations of different grains to give you the best overall flavor and textures for each recipe. She says "It's a deliberate choice, not a medical one." She prefers these different types of flours for the health benefits over regular wheat flour. I am very lucky I came across this book, all the recipes are amazing.

This cake is originally made with both buckwheat flour and almond meal. The first time I made this cake, it was on a whim so I used what flour I had on hand. I ended up using the almond meal and sweet sorghum flour, the results were great. Next time I make this cake I will try it with the buckwheat flour, and I will let you know how it comes out. I imagine the taste may change a little but not the overall texture. This cake has a nice light, moist texture without being overly rich or dense like a flourless chocolate cake. Enjoy this cake with fresh whipped cream and berries or some vanilla ice cream.

Almond Chocolate Cake (You will need one 9-inch round cake pan)
Serves 8

Ingredients:
7 tablespoons unsalted butter, plus more for cake pan
3 1/2 ounces (about 7 tbsp) bittersweet chocolate
4 large eggs, room temperature
1/2 cup sugar
Pinch of sea salt
1 tsp pure vanilla extract
1/4 cup buckwheat flour (I used sweet sorghum flour)
1/4 cup almond meal
Confectioner sugar for dusting

1. Preheat oven to 350 degrees F. Cut a round piece of parchment paper large enough to cover the bottom of the cake pan. Grease the cake pan with butter (or shortening) and line the bottom with parchment.

2. Place the butter and chocolate in a bowl and melt over a double boiler. (Place 1" water in a small sauce pan and bring to a simmer, place bowl over the simmering water, resting on the sauce pan and melt chocolate/butter)

3. In the bowl of a stand mixture, beat the eggs, sugar and sea salt until light and pale in color and the batter has doubled in volume. Gently fold in vanilla extract and melted chocolate mixture. Sprinkle the flour and almond meal over the batter and fold gently to combine.

4. Pour the batter into the prepared cake pan, place in oven, and bake for 30 minutes or until cake tester comes out dry when inserted into the middle. Remove from oven and let cool in pan on a wire rack for 5 minutes, then flip gently onto plate and remove parchment paper. It is normal for this cake to look a bit cracked on top and it will fall slightly when cooled.

5. Dust cake with confectioners sugar and serve at room temperature with whipped cream, berries and/or ice cream.

Homemade Hostess Snow Balls

I decided to look into a recipe for homemade Hostess Snow balls. I wanted to make these for my Father-in-Law as a special treat (one of his favorites). I came across a few different recipes and decided to try this one. I have to admit that I have never had a real Hostess Snow Ball, I didn't even know what was under all that coconut. I found out that it is chocolate cake, with a cream filling, marshmallow frosting, covered in coconut...sounds delicious to me. When I told my husband that I never tried one before, I also admitted that I have never tried a Twinkie before either. The look on his face was pure disgust. The same look he gave me when I told him I have never had a fast food hamburger before, followed by a "You are not a true American"   Oh well, its too late now, I have to be on a Gluten Free Diet. Which brings me to another point,  I didn't get to try this recipe. I did however, get great feedback and it's definitely a recipe worth making again. I think it would be a GREAT dessert for a children's birthday party. You can make the coconut any color you like, which is really fun for kids. I did get to taste the marshmallow frosting which was addicting :) Now that Hostess has gone out of business, you can have a Snow Ball anytime..enjoy!!!

Homemade Snow Balls (Original recipe comes from Bakingbites.com)
Makes 24 

Ingredients for Cake:
1/2 cup butter, room temperature
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa powder
1 1/2 cups milk

1. Preheat oven to 350 degrees F. and lightly grease two 12 cup muffin tins (do not use wrappers)

2. In a large bowl on a mixer, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla.

3. In a small bowl, sift together flour, baking soda, salt and cocoa powder. Add half of the flour mixture to the butter mixture, followed by the milk, then finished with remaining flour. Stir well between each addition and mix until no streaks of flour remain.

4. Evenly distribute between muffin cups. Bake for about 15 minutes or until a tester comes out clean. Let cool in pan for 5 minutes and then turn cupcakes out on a wire rack and cool completely before frosting.

5. Once the cupcakes are cooled, prepare them for filling by cutting a circle on the top of the cupcake 1" across by 1" deep. Trim off the pointed end of the cone shaped piece you cut from the cupcake to leave a flat circle of cake. Set them aside for later use.

Ingredients for frosting: (you will need a candy themometer)
6 large egg whites, room temperature
1 1/2 cups sugar
1 tsp cream of tartar
1/3 cup water
2 tsp vanilla extract

3 cups sweetened or unsweetened shredded coconut

1. Put the egg whites in a bowl of electric mixer.

2. Combine sugar, cream or tartar and water in a small sauce pan. Bring to a boil and cool until syrup reaches 242 degrees F. (Use candy thermometer)

3. As syrup cool near correct temperature, begin to beat egg white to soft peaks. Slowly stream in the hot sugar syrup, followed by vanilla extract. Beat for about 10 minutes after everything is incorporated, or until frosting reaches room temperature.

4. Meanwhile, process the coconut in the food processor until very fine. Add a drop or two of food coloring. Pour coconut onto a piece of wax paper or into a shallow dish.

To assemble:

Place 1 cup of frosting into a piping bag and pipe the filling into each hollowed out cupcake. Top each cupcake with reserved flat circle of cake to plug the hole.

Using a butter knife or offset spatula, frost the sides and top of each cupcake, making sure not to leave any exposed cake (except for the bottom) (This can get a bit messy but its worth it) Gently roll the frosted cupcake in coconut and place unfrosted-side down on platter  Repeat for all cupcakes.

Homemade Maraschino Cherries

Here is a great quick gift idea for this holiday season. I saw this recipe on the show Best Thing I Ever Made. Ted Allen was sharing his recipe for "Real Maraschino Cherries" and I immediately knew I wanted to give this a try.

Fresh sour cherries are only available for a limited time in the summer but you can use canned or jarred sour or tart cherries any time of year. If they come in a heavy syrup, make sure to rinse them off before starting the recipe.

These cherries aren't going to look or taste like the fluorescent red cherries you buy in the jar. These are soaked in Maraschino Liquor, (a sweet cherry liquor) and go perfect with any cocktail that calls for a cherry.

You can find similar packaging at Michael's Craft Store in the Martha Stewart packaging section. I also decided to hand write and paint the labels but you can print them online as well.

Homemade Maraschino Cherries
Makes 3

Ingredients:

• 1 cup maraschino liqueur
• 1 pint sour cherries, stemmed and pitted  (you can buy a jar of sour cherries in light syrup, and drain the syrup)
• **I used 2 cups of liquor for two 15oz cans of pitted sour cherries. That amount made 3 small jars (around 8oz jars)

1. Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.

Molten Chocolate Souffle Cakes

This recipe is quick and easy and makes a perfect dessert any night of the week. It tastes somewhere in between a molten chocolate cake and a warm brownie that is slightly under cooked. What makes this recipe so great is that you can prepare the cakes ahead of time, refrigerate, and bake them right before you are ready to serve. I have served this with both whipped cream and ice cream, either one is delicious. An added bonus for me, its naturally gluten free!

The unbaked cakes can be refrigerated in ramekins, covered with plastic wrap, for up to 5 days, or frozen for up to 2 weeks. If frozen, thaw in refrigerator. The cold cakes may take slightly longer to bake 10-15 minutes. 

Molten Chocolate Souffle Cakes (Recipe adapted from Sweet and Skinny cookbook)
Serves 6-8

Ingredients:
Non stick spray
1/2 cup plus 1 1/2 tablespoons semi sweet chocolate chips
2 tbsp (1/4 stick) unsalted butter
2 tbsp unsweetened Dutch-processed cocoa powder
1 egg, lightly beaten or 2 tbsp egg substitute
1 1/2 tsp pure vanilla extract
1/8 tsp salt
3 egg whites, from large eggs, at room temperature
1/2 tsp cream of tarter
1/3 cup sugar
Whipped cream or ice cream-optional

Preheat oven to 400 degrees F and position rack in center of the oven. Coat 6-8 4 ounce ramekins with non stick spray and space evenly on a baking sheet.

Combine the chocolate chips, butter and 2 tbsp water in a double boiler or microwavable bowl. Heat until you can stir the mixture smooth. Let cool for a few minutes then whisk in cocoa powder, egg, vanilla and salt. Set aside in warm spot.

Using a stand mixer with whisk attachment beat the egg whites on high until they are foamy. Add in the cream of tarter and with motor still running gradually add in sugar a few teaspoons at a time. Continue to beat until soft peaks form (You can also use a hand help mixer for this step)

Fold the chocolate mixture into the white just until there is no more visible white streaks.

Spoon mixture into prepared ramekins and bake 6-8 minutes, until the tops a slightly puffed, the edges are set and the center jiggles when you gently shake. (I found that the cake took a little longer in the oven, just make sure to check them after 8 minutes and continue to cook until they are set) 

The unbaked cakes can be refrigerated in ramekins, covered with plastic wrap, for up to 5 days, or frozen for up to 2 weeks. If frozen, thaw in refrigerator. The cold cakes may take slightly longer to bake 10-15 minutes.

Bela's Puppy Peanut Butter Cupcakes

In honor of our dog Bela's 3rd birthday, here is a recipe for Puppy Peanut Butter Cupcakes. Bela loves anything with peanut butter flavor so I always make these for her birthday. Some may say I am crazy but she is as much a part of the family as anyone else!

These freeze well, just wrap them in plastic wrap or ziplock bags and place in the freezer and your pup can enjoy a treat at anytime.

Puppy Peanut Butter Cupcakes
Makes 10-12 cupcakes

Ingredients:
1 cup all purpose or whole wheat flour

1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots (3-4 medium carrots)
1 tsp vanilla
1/3 cup honey
1 egg

1. Preheat oven to 350°F and line muffins pan with 10-12 cupcake liners.

2.Mix together flour and baking soda. Add remaining ingredients and mix well. Scoop into liners and bake for 15-20 minutes until done.
You can frost these cupcakes with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator. or freezer.

Sweet and Spicy Mixed Nuts

These nuts are so addictive I never wait for them to cool off before I get my fix, resulting in a burnt tongue. They are sweet from the sugar and spicy from the cayenne pepper. I usually use these nuts in salads but they are great on their own, or even on an ice cream sundae ..yum. They also make great gifts.

This recipe makes a large batch but you can easily cut it in half. Sometimes I like to replace the white sugar with maple syrup. You can experiment with whatever combination you like, the measurements do not have to be exact.


Sweet and Spice Nuts: Recipe adapted from Smitten Kitchen 

Ingredients:
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1/2 to 1 teaspoon kosher salt
1/4 tsp to 1/2 tsp pinch of cayenne pepper (depending on much heat you prefer)
1 teaspoon ground cinnamon
1 pound walnut, pecan halves, or almonds (or combination)
1 egg white, room temperature
1 tablespoon water

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

2. Mix brown sugar and granulated sugar, salt, cayenne, and cinnamon, making sure there are no lumps and set aside.

3. Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.

4. Spread sugared nuts in a single layer on a baking sheet.

5.Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

Rum Raisin Rice Pudding with Warm Apples and Whipped Cream

There are so many reasons I love making rice pudding for dessert. It's easy, make ahead, gluten free and absolutely delicious. I have tried different recipes for rice pudding, pumpkin spice, vanilla bean, chocolate which were all really great but I think this recipe for Rum Raisin Rice Pudding is my favorite. This recipe is from Ina Garten's cookbook Family Style. They only thing I changed in this recipe was using 5 cups of whole milk instead of half and half. The pudding came out so creamy, it was perfect. 

This rice pudding is great on it's own but I added a few ingredients that I feel make this dessert special. I love adding a warm fruit compote on top of the cold rice pudding and topping it with whipped cream. I used caramelized cinnamon, brown sugar apples because of the season but you can use any fruit you like. I think this recipe would be great in the summer with caramelized pineapple or even bananas. 

As I mentioned before, this is a great make ahead recipe, which makes it perfect to serve for a crowd. You can make this the day before and keep chilled in the refrigerator. If you prefer your rice pudding warm, you can serve it immediately after it is done cooking. 

This is also a great dessert for children. You can always leave the rum out of the recipe, although it stays mostly in the raisins themselves. An added bonus is it's full of calcium from the milk and doesn't have added fat from butter or oil. 

Rum Raisin Rice Pudding

Serves 6-8 

Ingredients: 

3/4 cup raisins

2 tablespoons dark rum

3/4 cup white basmati or arborio rice

1/2 teaspoon kosher salt

5 cups half-and-half or whole milk, divided (I used whole milk) 

1/2 cup sugar

1 extra-large egg, beaten

1 1/2 teaspoons pure vanilla extract

For the toppings:

4 apples-peeled and diced 

1 tbsp brown sugar

1/2 tsp cinnamon 

8 oz heavy cream

1/2 to 1 tbsp powdered sugar 

1 tsp vanilla

Extra cinnamon for garnish 

1. In a small bowl, combine raisins and rum. Set aside. 

2. Combine rice and salt with 1 1/2 cups water in a medium stainless steel saucepan. Bring water to a boil, stir once, and simmer, covered on lowest heat for 8-9 minutes, until most of the water is absorbed. (If the stove is very hot, pull the pan halfway off the burner)

3. Stir in 4 cups if milk and sugar and bring to a boil. Simmer uncovered for 25 minutes, until rice is very soft. Stir often, particularly toward the end. 

4. Slowly stir in beaten egg and cook 1 minute. 

5. Off the heat, add in the vanilla extract and raisins with any additional rum. Stir well. 

6. Pour into a bowl, and place a piece of plastic wrap directly on top of pudding to prevent a skin from forming. Serve chilled or warm. 

7. To make the toppings, add the diced apple, brown sugar and cinnamon in a small saucepan. Add in a splash of water to prevent sticking and simmer  on low for 10-15 minutes until apples are soft but not mushy. Stir occasionally.  

8. Meanwhile, make the whipped cream by adding the heavy cream in a stand mixer (or use a hand held mixer) with whisk attachment. Whip the cream until it begins to thicken. Add in powdered sugar and vanilla and continue to whip on high until stiff peaks form. 

9. To serve: fill each bowl with rice pudding, top with warm apples and a dollop of whipped cream and sprinkle with a little cinnamon. 

Death by Chocolate Trifle

Yesterday (August 15th 2012) was my little sous chef Layla's first birthday. She shares the same birthday as Julia Childs...hmmmm I wonder if it's a sign. We had a little family get together for some dessert and birthday presents and I made this death by chocolate, my go to recipe for pleasing any crowd of people. It is always a favorite and is as easy as it gets when it comes to desserts. This is a time when a semi-homemade recipe comes out just as good as a recipe from scratch and its a lot faster.

This recipe for Death by Chocolate layers fluffy devils food cake, creamy chocolate pudding, crunchy oreo cookies and fresh whipped cream. You can make this dessert ahead of time and keep in the refrigerator. If using fresh whipped cream, which I recommend, try not to make this more than 8-12 hours in advance. The whipped cream may deflate if made to far in ahead of time.

Death by Chocolate
Serves 8-10

Ingredients: 
1 box of chocolate devils food cake mix- plus ingredients needed on box
2 packages of chocolate pudding (you can use instant or cook and serve)
4 cups milk 9this may vary depending on pudding instructions)
1 pint of heavy cream
2 tbsp powdered sugar
1 tsp vanilla
20 Oreo cookies-crushed
Strawberries, raspberries or blueberries-optional 

1. Bake cake according to instructions on box and cool completely. You can bake any size cake, its going to be crumbled once it is cooled. You can make the cake a day ahead of time and store at room temperature in air tight container.

2. Make two packages of chocolate pudding according to instructions on box. Place in refrigerator to cool and set.

3. When the pudding is ready and the cake has cooled make the whipped cream. In a mixer, add in heavy cream and whip on medium-high until it begins to thicken. Add in sugar and vanilla and continue to whip until stiff peaks form.

4. To assemble Death by Chocolate use a trifle dish or large serving bowl and start to layer ingredients. Start by crumbling 1/3 of cake on the bottom of dish, spoon 1/3 of pudding on top of cake and spread evenly, add 1/3 of whipped, add a thin layer of Oreo cookies (add berries, if using) and continue to layer ending with whipped cream and Oreos.

Berry Whipped Cream Frosting

I made this frosting for Tom's birthday, not realizing how pink the color would turn out to be. This might be more appropriate for Layla's first birthday. Nevertheless, it tasted amazing and Tom was happy with his bright pink birthday cupcakes. This frosting is made with fresh berries and tastes very refreshing, perfect for a spring/summer dessert.

I made this frosting using my recipe for stabilized whipped cream, which has gelatin added to hold it's shape for piping onto cakes. You do not have to stabilize your whipped cream, you can simply make the berry sauce and fold it into whipped cream and use when needed.

Berry Whipped Cream Frosting
Makes enough for 12 cupcakes or fill and frost one 9" cake (recipe adapted from King Author Flour) 

Ingredients:
6 oz raspberries
6 oz blueberries
6 tbsp powdered sugar-divided
2 tsp lemon juice (1/2 lemon)
1 tsp unflavored gelatin
2 tbsp cold water
1 pint (16 oz)  heavy cream
1 tsp vanilla extract


1. In a small sauce pan over medium heat add in raspberries, blueberries, lemon juice, 3 tbsp powdered sugar and 2 tbsp water. Simmer the mixture (stirring occasionally) until the berries have softened and can easily be mashed; about 15 minutes. Once the berries have cooked down, strain them over a bowl with a fine mesh strainer. Press down making sure to get as much juice as possible. Place the berry syrup into the refrigerator to cool.

2. While the berry mixture is simmering start making the whipped cream. In a small heatproof bowl add in 2 tbsp cold water. Sprinkle gelatin over the cold water and let sit for 5 minutes. Melt the gelatin over simmering water or in the microwave for 10-15 seconds on low power. Set aside to cool.

3. While the berry mixture and gelatin are cooling; make the whipped cream. Using a mixer, whip the cream and vanilla until it begins to thicken and the whisk starts to leave tracks in the cream. With the mixer on medium speed, pour in the melted gelatin. Once the gelatin is incorporated, stop the mixer, add 3 tbsp powdered sugar and continue to beat the cream until it forms medium peaks.

4. Once the berry mixture has cooled down, fold it into the whipped cream gently until evenly incorporated. At his point it is ready to use to fill or frost cakes.

Spiced Chocolate Mousse

I tried this recipe last night and was really happy with how it came out. I will definitely make this recipe again. It is so easy to make, perfect for a last minute dessert.

This mousse is very light and creamy. It has a great flavor from the chocolate and cinnamon and a little kick from the cayenne pepper. Over the last few years the use of chocolate and chili pepper has become very popular but there is a reason...they compliment each other extremely well. There is enough heat from the cayenne to give you a slight burn but it is not too hot, where you will not enjoy yourself. If you do not like any spice, reduce the amount of cayenne or eliminate it all together.

Spiced Chocolate Mousse (Adapted from Sweet & Skinny by Marisa Churchill)
Makes 4 servings

Ingredients:
8 tbsp semi sweet chocolate chips
1 pint of heavy cream
1 tsp vanilla extract
1 tbsp confectioner sugar
4 tablespoons plus 4 teaspoons of good quality unsweetened cocoa powder, dutch processed or natural
1 tsp cinnamon
3/4 to 1 tsp cayenne pepper
1/4 roasted almonds-chopped
Sea salt

1. In a small microwavable bowl, add chocolate chips with 8 tsp water. Microwave until you can stir mixture smooth (about 45-60 secs) set aside.

2. In a stand mixer or hand held mixer, beat the heavy cream until is starts to thicken. Add in 1 tsp vanilla and 1 tbsp confectioners sugar. Continue to beat until stiff peaks form.

3. Add melted chocolate to whipped cream and whisk together until mixture is smooth and chocolate is incorporated. Whisk in the cocoa powder, cinnamon and cayenne pepper until they are well combined.

4. Divide the mousse into serving cups. Cover with plastic wrap and refrigerate for at least 15 minutes before serving. Top with almonds and a pinch of sea salt and serve.

**You can make the mousse ahead of time, up to two days in advance. Cover with plastic wrap; add the topping just before serving.

To make the chocolate garnish:
Heat 1/2 cup of chocolate chips in a microwave until melted. Heat 1 minute, stir and continue to heat in 20 second intervals until melted and smooth. Add chocolate to a plastic sandwich bag and snip the corner to make a small hole. On wax paper, pipe out a design and refrigerate until chocolate is set. Remove the design for the wax paper carefully.

All Purpose Strawberry Sauce

I make this type of sauce with all different fruit. It works really well with berries and taste really good on pancakes, waffles, french toast, ice cream and cake. It's really easy to make and will be ready in no time at all! Early summer the perfect time of year to try this with strawberries. I put this sauce over of gluten free waffles for a really quick, delicious breakfast. We don't eat frozen waffles very often but a brand both Tom and I like are Van's Natural Foods waffles. They are gluten free, although you would never know. http://www.vansfoods.com/The_Goods#/all_products

I like Van's products because you can find them in a wide variety of grocery stores and stores such as Target. You don't always have to go to a health food store to find gluten free products.

Strawberry Sauce
Makes 4 servings

Ingredients:
1 pint of strawberries -chopped
1/4 cup water
1/2 lemon-juiced
1-3 tbsp powder sugar
1 tbsp mint-chopped **optional

You can add more or less sugar depending on how sweet the strawberries you are using. Add 1 tbsp at a time and add more to taste.

1. In a small saucepan over medium heat, add strawberries, water and lemon juice. Cook until mixture come to a low boil. Turn the heat down and simmer for 10-15 minutes until the strawberries are soft and start to become a puree texture. Add in as much sugar as desired. Pour over your favorite breakfast or dessert and enjoy!

Cookies and Cream Cupcakes

This is my go to cupcake recipe both kids and adults love. You can make the Devil's Food cake batter from scratch but if you are short on time, boxed cake mix comes out just as good. If you are going to use boxed cake mix, I really like to use Duncan Hines Devil's Food mix. I have not experimented with gluten free mixes much but so far Bob's Red Mill has proven to be a great brand.

These chocolate cupcakes have an Oreo cookie on the bottom and a sweet tangy cream cheese frosting with crushed Oreo's mixed throughout.


Cookies and Cream Cupcakes
Makes 24 (adapted from

Ingredients:
1 box of Devils Food Cake Mix
Egg (amount needed on box)
Oil (amount needed on box)
8 oz cream cheese-softened
1 stick unsalted butter softened at room temperature
1 tsp vanilla extract
3 1/2-4 cups of confectioners sugar
30 Oreo cookies

1.Place cupcake liners in cupcake pan and place a whole Oreo cookie on the bottom of each liner. Mix the chocolate cupcake batter according to the instructions on the box and pour batter over Oreo in cupcake liners. Bake the cupcakes according to instructions on the back of the box. Cool completely on wire rack.

2. When the cupcakes have cooled make the cream cheese frosting. In a stand mixer or with a hand held mixer beat cream cheese, butter and vanilla until smooth. Gradually add in sugar until you have a desired consistency.

3. Crush the remaining Oreo (reserve 2 tbsp for decorating) and mix in with the cream cheese frosting. Make sure the cookies are crushed small enough to fit through a piping bag; if using.

4. Place the frosting in a piping bag and pipe onto cooled cupcakes. Sprinkle with remaining crushed Oreos.

Vanilla Cake with Chocolate Orange Ganache

I decided to try gluten free cake mix this past weekend for the bake sale. I was pleasantly surprised by how great the cakes tasted.  I used Bob's Red Mill Gluten Free Vanilla Sponge Mix and honestly I did not taste a difference between this Gluten Free cake and any other cake I have tasted in the past.
http://www.bobsredmill.com/mixes/index2.html

I am not a big fan of frosting so I decided to cover the cake with an orange chocolate ganache. I would recommend this glaze for any type of cake or cupcake. This is a great way to make a boxed cake mix something special. I recommend trying this next time you are in the mood the bake.

You can find these miniature cake pans online, or make any shape cake or cupcake you desire.
http://www.amazon.com/Chicago-Metallic-11-2-Inch-10-03-Inch-15-Inch/dp/B00188HVXW



Vanilla Cake with Chocolate Orange Ganache 
Makes 4 Mini Tiered Cakes or 24 cupcakes

Ingredients:
1 box of vanilla cake mix (Gluten Free optional)
Oil (amount according to box directions)
Eggs (amount according to box directions)
8 oz dark chocolate or semi sweet chocolate chips
Zest of 1 orange
1 cup heavy cream


1. Prepare the cake mix according to instructions on the back of the box. You can make any size cake or cupcakes. Cool cakes completely on wire rack.

2. While the cakes are cooling, place heavy cream and orange zest in a small sauce pan over medium heat. Heat cream until bubbles form around the edge.

3. Place the chocolate chips in a medium bowl and pour the hot cream over the chocolate. Let stand for 2 minutes. Mix until chocolate is melted and smooth. Let this mixture sit at room temperature until thickened; about 5-10 minutes.

4. Once the mixture has thickened a little, pour chocolate ganache over cakes or cupcakes. I like to do this over wax paper. Let the chocolate set on the cakes for about an hour. You may have some extra ganache.

Strawberry Ice Cream Shortcake

I  have made this dessert a number of times because its easy to put together and always comes out delicious. There is a layer of creamy strawberry ice cream, a layer of fruity sorbet, topped with a layer of whipped cream and strawberries. As the cake freezes, the whipped cream hardens and becomes a little crunchy, creating layers of different flavors and textures.

I recommend this recipe for a warm summer night when you want something easy to make and refreshing to eat. I hope you enjoy!

Strawberry Ice Cream Cake
Serves 10

Ingredients:
2 packages lady fingers
1 (1/2 gallon) strawberry ice cream-softened (I prefer Edy's or Turkey Hill Ice Cream)
2 pints strawberry sorbet-softened
1 pint heavy cream
1-2 tbsp powdered sugar
1 tsp vanilla extract
1 pint fresh strawberries-chopped (leave a few strawberries for garnish)


1. In a 9" springform pan (it is important to use this kind of pan) arrange the lady fingers around the sides and covering the bottom of the pan.

2. Spread the softened strawberry ice cream on top of the lady fingers on the bottom of the pan. This creates the bottom layer. Freeze for 30 minutes.

3. After 30 minutes, spread the strawberry sorbet over the ice cream layer. Place in the freezer.

4. While the sorbet is hardening in the freezer, make the whipped cream. In a mixer, beat the cream with powdered sugar until stiff peaks form. Mix in the vanilla. Fold in chopped strawberries.

5. Remove cake from the freezer and add the whipped cream layer on top of the sorbet. Create a smooth layer and cover lightly with plastic wrap. Freeze for 3-4 hours minimum.

6. Take cake out 10 minutes before serving.Garnish with strawberry slices. Slice and serve!

Orange Sorbet

I use to cook over at my parents and in-laws once a week. It was a good time to experiment with some recipes and have a nice dinner with family. When Layla was born I put this on hold for a little while until I had a better routine. Now that she is a little older (7 months) it is easier for me to start cooking for family again. This past weekend, I wanted to cook something very refreshing and healthy. All this warm weather is making be crave light, fresh summer meals.

I decided to make fish tacos (you can find the recipe under Seafood on the recipe page) and for dessert I made fresh orange sorbet. This dessert hit the spot for a very refreshing way to end a healthy dinner. I made a few adjustments from the original recipe from Cooking Light.  I reduced the amount of sugar, 3/4 cup is more than enough sweetness and I served them in a frozen orange shell. Serve with whipped cream on top..yum!

This dessert is less than 90 calories per 1/2 cup serving and has 0 fat.


Orange Sorbet (adapted from cooking light)
Makes 6-8 orange cups

Ingredients:
2 1/2 cup water
3/4 cup sugar
Orange rind stripes from 2 oranges
2 2/3 cups fresh squeezed orange juice (6-8 juice oranges)
1/3 cup fresh lemon juice (2 lemons)
6-8 reserves orange halves-Place in freezer

1. Combine water and sugar in a saucepan, and bring to a boil. Add in orange rind stripes; reduce heat, and simmer for 5 minutes. Discard the rind; remove from heat and cool completely (refrigerate to cool quicker)

2. Juice the oranges and lemons and stir together. (If you are using the orange shells, remove any pulp and place in freezer until ready to use) Add the juice mixture to the sugar water mixture; stir well. Add to ice cream maker and freeze according to manufactures instructions. Place in an air tight container; cover and freeze for 1 hour until sorbet is firm.

3. Remove the frozen orange shells from freezer. Using an ice cream scoop; place 1 large scoop of sorbet in each shell. Serve with whipped cream.

Oil and Vinegar Marble Pound Cake

I came up with the recipe because of a contest by The Crushed Olive in Stony Brook Village. The contest was to come up with a recipe using their balsamic flavor of the month, which was Dark Chocolate Balsamic.

This idea was inspired by an olive oil cake I tried years ago from a Mario Batali cookbook. I wanted to try and create my own original version of an oil and vinegar cake. I googled oil and vinegar cake recipes and found no results, so I decided to experiment and was very happy with the results. This cake tastes delicious and I am excited to have a recipe that I conceptualized in my head and had great results in the end. I feel this is truly my recipe (which can be a challenge when baking) I am looking forward to baking this over and over again.

This cake has an orange scented olive oil batter and a dark chocolate balsamic batter. I swirl them together and top it with a dark chocolate balsamic glaze. It results in a flavorful, moist marble pound cake that you can enjoy toasted for breakfast or with a scoop of ice cream of dessert.  You can find dark chocolate balsamic at specialty shops, such as The Crushed Olive, or you can find varieties online. I hope you enjoy this recipe


Oil and Vinegar Marble Pound Cake
Makes 1 Loaf





















Ingredients:
2 cups cake flour
3/4 tsp baking powder
1/2 tsp salt
1/2 cup good quality olive oil
3 tbsp unsalted butter-melted
1/4 cup heavy cream
4 eggs
1 1/2 cups sugar
Zest of 1 orange
2 tbsp cocoa powder
2 tbsp dark chocolate balsamic vinegar.
For the Glaze:
1/2 cup powdered sugar
3 tsp balsamic
1-2 tsp water

1. Preheat oven to 350 degrees F. Position the rack in the center of the oven. Butter and flour a 9” x 5” loaf pan and line the bottom with parchment paper.
2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
3. In a large bowl, whisk together the butter, olive oil, and cream. The mixture should have a thick liquid consistency. If the butter hardens into lumps, heat the mixture gently until it melts again. Set aside.
4. Using a stand mixer or hand held mixer, fitted with paddle attachment; beat together the eggs and sugar on medium speed until light and fluffy; about 4-5 minutes. (This may take a few minutes longer with hand held mixer)
5. Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold ¼ of the egg/flour mixture into the butter/cream mixture to lighten it. Then fold in the remaining egg/flour mixture until just combined.
6. Divide batter in half in two separate bowls. In one bowl, add in the zest of 1 orange. In the other bowl, add in 2 tbsp cocoa powder and 2 tbsp of dark chocolate balsamic vinegar.
7. Scoop large spoonful’s of each batter into the prepared pan, alternating between the “white” batter and “brown” batter. Once all the batter is in the pan, take a knife and swirl the two batters together a few times.
8. Bake at 350 degrees F for 1 hour and 10 minutes or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for 30 minutes.
9. Meanwhile, prepare the glaze by combining powdered sugar, dark chocolate balsamic vinegar and enough water to create a smooth glaze.
10. When the cake has come to a warm temperature, pour the glaze over top of the cake, letting it drip down the sides.
11. The cake can be stored in an air tight container at room temperature for up to 3 days. Enjoy!!!!