Gluten-Free Vanilla Cupcakes with Goat Cheese Frosting and Brûléed Figs

date10.16.17

The perfect light and fluffy gluten-free vanilla cupcakes. Top them with your favorite frosting for a birthday party or mix things up with goat cheese frosting and brûléed figs for something special! Either way, this is a go-to recipe for gluten-free vanilla cupcakes!

Gluten-Free Vanilla Cupcakes with Goat Cheese Frosting & Brûléed Figs

My neighbor brought over homemade gluten-free vanilla cupcakes a few months back, then texted me to ask for a baking date to come up with a better recipe. She was tasked with making a gluten-free, refined sugar-free, and dairy free vanilla cupcake for some friends at her daughter’s birthday party.

Using my gluten-free chocolate chip cupcake from three years ago as a starting point, we made several dozen cupcakes in our quest. We ended up with a cupcake that was pretty great, especially considering all its limitations. But because I can’t leave well enough alone, after the party, I threw the dairy and sugar back in and kept testing.

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Roasted Potato Pizza with Shaved Brussels Sprout Slaw

date10.09.17

Three-cheese fall roasted potato pizza baked with layers of roasted potatoes and garlic, rosemary oil, and caramelized shallots, then topped with a rosemary shaved brussels sprout slaw just before serving. 

Roasted Potato Pizza with Shaved Brussels Sprout Slaw

As a kid, I was strictly a pepperoni, mushrooms, and olives kind of pizza-eater. Don’t get me wrong, that’s still a classic epic combo, but more often I now crave fall pizza loaded with thinly sliced roasted potatoes. You might doubt me, but when you think about it, it’s really just a sophisticated version of cheese fries, but on top of pizza. This roasted potato pizza hits all those sophisticated elements – rosemary oil, layers of roasted potatoes and garlic, caramelized shallots, and shaved brussels sprouts slaw – with a healthy dose of cheese to tie it all together.

This recipe is the first post in a partnership series with OXO. Long before starting a blog, I had a very strong loyalty to OXO’s kitchen tools. While the nooks and crannies of my cabinets are already loaded with OXO gadgets, they sent me a few new tools to try out, most notably of which was their Chef’s Mandoline Slicer 2.0, which motivated this pizza recipe.

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Rosemary Pear & Concord Grape Galette

date10.02.17

A comforting fall pear and concord grape galette sprinkled with rosemary sugar and filled with nature’s sweetest grapes all wrapped up in a flaky gluten-free crust.

Rosemary Pear & Concord Grape Galette

I’ve been neglecting grapes on my blog for far too long. And it’s not because I don’t like them. Quite the opposite, in fact – they’ve got a permanent place in my refrigerator from late summer through fall. Usually it’s red grapes, but for desserts, concord grapes provide the quintessential grape flavor that’s worth seeking out this time of year. These are the gems grape jelly is made from and they burst of that classic grape candy brightness (without the artificial flavor notes). This fall galette balances punchy sweet concord grapes with fall pears, a hint of rosemary, and toasted pecans – all wrapped up in a flaky gluten-free crust.

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Zucchini Gouda Turkey Meatballs with Cheesy Baked Polenta

date09.25.17

Dinner tonight is a comforting bowl of gouda turkey meatballs made with shredded zucchini and served with marinara over creamy cheesy baked polenta. Summer meets fall. 

Zucchini Gouda Turkey Meatballs with Cheesy Baked Polenta

With the Bay Area hitting peak temperatures now, I’m not ready to let go of summer just yet. Fortunately the markets agree and are still stocked with all of summer’s bounty. It seems as if no one is quite ready to transition while we’ve still got plenty of zucchini, nectarines, and plums. I’m sharing one last summer recipe before it’s all pumpkin all the time (not really) – shredded zucchini wrapped up in a warm comforting bowl of gouda turkey meatballs with cheesy baked polenta. If you’ve already transitioned and left summer behind, some shredded winter squash would be equally delicious.

This bowl of meatballs over polenta is the final dish in my summer menu video series partnership with Roth Cheese. First I made a sunflower seed gouda pesto condiment. Then we ate a breakfast of cheesy savory oatmeal bowls. For lunch there were avocado green goddess sandwiches sandwiches with havarti. These charred watermelon cheese wedges came out for summer backyard barbecues. And now we feast on these cheesy zucchini turkey meatballs in marinara over baked polenta for dinner. Scroll to the bottom for the final video and recipe!

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Gluten-Free Chestnut Chocolate Graham Crackers

date09.21.17

Make one last batch of summer s’mores with these gluten-free chestnut chocolate graham crackers. Crisp chocolate cookies with roasted chestnut notes that are perfect for snacking, s’mores, or cheesecake crusts!

Gluten-Free Chestnut Chocolate Graham Crackers

I made these gluten-free chestnut chocolate graham crackers 6 times before I got the recipe just right. In two comparison batches I absentmindedly forgot to make the changes I had already settled on from the round before. I burnt another batch. All batches were made around midnight when chaos had gone to bed. Burnt batch aside, all of the other test batches were edible, except not quiet delicate enough, as a graham cracker should be. This final batch is the winner.

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Chickpea Beet Ravioli with Herbed Ricotta & Fried Beet Chips

date09.14.17

Vibrant red beet ravioli with pillows of herbed ricotta and goat cheese wrapped in a gluten-free high-protein chickpea beet pasta then topped with sage brown butter and fried beet chips. Pasta so tender, no one will ever believe that it’s gluten-free!

Chickpea Beet Ravioli with Herbed Ricotta

The first plating of this chickpea beet ravioli was the product of a ladies weekend in Nevada City with Alanna, Erin, & Emma. Going into the weekend, I needed to test a chickpea beet pasta for a guest post on KitchenAid’s blog and Alanna was craving ravioli. The rest just sort of happened. I feel like there’s a joke that starts, “four food bloggers walked into a kitchen…” where this dish is the punchline. Only no one is laughing because we’re all too busy stuffing our faces with deliciously buttery pillows of ravioli.

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Coconut Ginger Ice Cream with Plantain Chips

date09.06.17

Ultra-creamy vegan coconut ginger ice cream loaded with vanilla bean and a fresh ginger kick. Served topped with crunchy plantain chips and toasted coconut for a refreshing tropical treat. Summer’s not over yet!

Coconut Ginger Ice Cream with Plantain Chips

At 1.5 years old, Zoella still believes that fruit is dessert, yogurt is ice cream, banana muffins are cupcakes, and cookies aren’t a thing. She just doesn’t actually realize that dessert exists yet. It’s not totally on purpose, but apart from her first birthday smash cake where she ate an entire layer of cake, she hasn’t really had a reason to eat sweets. I guess partly we’re waiting until she understands: “if you eat your broccoli, then you’ll get dessert” bribes, but mostly I’m terrified she’ll inherit my insatiable sweet tooth.

You know the one – it convinced me it was totally cool to eat three servings of this coconut ginger ice cream with plantain chips in one day. After all, I was serving it up to three different taste-tester guests throughout the day and I couldn’t very well let them eat ice cream alone, could I?

You get me.

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Cucumber Lentil Salad with Feta

date08.29.17

Rich French lentils get cooked with aromas and tossed into a chilled cucumber lentil salad with chopped parsley, high-quality olive oil, and lime juice with creamy feta crumbled over top. The perfect potluck salad, side dish for a barbecue, or make-ahead weekday lunch. 

Cucumber Lentil Salad with Feta

Whenever I’ve got an all-day shoot and need quick fuel, I always grab the same pre-packaged lentil salad. It’s prepared locally and sold at nearly all the markets I frequent. This cucumber lentil salad with feta shared here is my interpretation of that salad, except with my own vegetable medley and way more feta (necessary).

Let me tell you about the two crucial components of this salad – lentils & feta – that also tie into some NEWS! (No, it’s not another baby or a cookbook).

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Charred Watermelon Cheese Wedges with Mint

date08.21.17

These charred watermelon wedges topped with melted cheese, roasted almonds, and fresh mint make the perfect summer entertaining appetizer!

Summer Appetizer: Charred Watermelon Cheese Wedges with Mint

With the neighborhood schools back in session today, I’m reminded that the season is fleeting. Fortunately produce is still on summer break and I’ll be over here with watermelon dripping down my arms for at least another two weeks.

This bright summery charred watermelon cheese wedge appetizer is the fourth dish in my summer menu video series partnership with Roth Cheese. First I made a sunflower seed gouda pesto condiment. Then we ate a breakfast of cheesy savory oatmeal bowls. For lunch there were avocado green goddess sandwiches sandwiches with havarti. And now we’re partying with a watermelon appetizer perfect for your backyard Labor Day barbecues. Scroll to the bottom for the video & recipe!

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