Sour Cream Ice Cream with Dulce De Leche Topping

I’m the girl at the frozen yogurt shop who bypasses the special flavors and toppings and fills up on the plain.  I love the tartness and the fact that it’s not overly sweet. One of my favorite Brazilian cookbooks has a recipe for molton dulce de leche cake; the author recommends serving it with sour cream ice cream.  Although the cake

Melon and Chia Seed Faux Tapioca Pudding

Sure it’s kind of old-fashioned and I can certainly understand that it’s texture isn’t for everybody, but I love me a good tapioca pudding.  And not just the classic American variety, but the cold, soupy Asian versions as well. Unfortunately it’s exactly the times when cold tapioca soup sounds most appealling (weather = hot, humid, unbearable) that

Peppermint Bark Ice Cream

Fashonistas eagerly anticipate the September issues of fashion magazines; I eagerly anticipate the Williams-Sonoma holiday catalog, filled with all  sorts of goodies that a gluten-free girl like myself can’t actually eat. Should they ever develop a pill to make it safe to occasionally indulge in gluten, I’m going to go hog wild one year with

Maple Walnut Fudge

A couple years ago, when I was unable to travel to New England to see family for Christmas, my mother sent me a holiday care package.  Inside were some small Christmas decorations and some packaged goodies, including a large bottle of local maple syrup. As part of my thank you, I’d made a batch of

Chocolate Hazelnut Financiers with Chocolate Ganache

I think I need help.  I can’t seem to stop making financiers and financier-like mini tea cakes.  But after the recent successes of the brown butter almond financiers and the coconut friands, I just knew I wanted to make at least one more variation.  Especially since I had excess egg whites from making ice cream

Tarte au Citron- Lemon Tart

Although I’d like to consider myself a relatively good cook and baker, I’m pretty sure that I’d flunk Decorative Arts and Design if I ever went to pastry school.   Every time I’m inspired to do something out of my comfort zone (royal icing, fondant, cake pops), the result looks more like it was created by

Gluten-Free Carrot Cake with Sour Cream Frosting

This carrot cake came thisclose to not getting posted.  But certainly not because it didn’t taste good.  I’ve been making, and thoroughly enjoying, versions of this cake for years.  I like to bring it on longer ridge hikes and enjoy a piece at the top of the Koolau summit.  Studded with walnuts, coconut and raisins,

Raspberry Espuma- Raspberry Foam Dessert

Last week I posted some very seasonal recipes: rhubarb and ginger spritzers as well as rhubarb and ginger mojitos.  This week, I thought I’d post a super simple dessert recipe that you can make year round.  Can you guess what the main ingredient is in this raspberry foam?  Here’s a hint. If you guessed jello,

Gluten-Free Lemon Cupcakes Filled with Lemon Curd

I’ve professed my love for lemons here at least once or twice.  And you know the only thing that’s better than a bright, lemony cupcake?  A bright, lemony cupcake that’s filled with a delicious little secret. It’s impossible to tell from looking at them that a dollop of sweet and tangy lemon curd is lurking

Peanut Butter Fudge

So now that you’re comfortable with the idea of making traditional fudge, let’s try one more shall we?  I can never get enough peanut butter and so I was pretty excited to try this fudge where peanut butter took center stage… usually it’s relegated to just being a chocolate fudge swirl-in. Again, just make sure

Gluten-Free Triple Ginger Cookies

Before I went gluten-free, this Fresh Ginger Cookie recipe from Allrecipes.com was one of my very favorites.  I got a lot of requests from friends and family to make these for parties and get-togethers.  When I went gluten-free, it was one of the first recipes I tried to convert.  After a number of spectacular failures,

Gluten-Free Lemon-Vanilla Sugar Cookie

A happy accident turned plain lemon cookies into something extra special.  My homemade vanilla extract was just about gone and as I was pouring out the last of the liquid, a large reserve of vanilla seeds came along with it, turning these lemon cookies into a lemon-vanilla hybrid.  They’re soft and chewy the first day and

Gluten-Free Chocolate Mint Chocolate Chip Cookies

This recipe is the happy end result from a total baking failure.  It was Thursday, November 25 2010: Thanksgiving Day.  I went against my better judgment and decided to try out a new recipe for pecan pie bars.  Big mistake. I ended up with a goopy mess that ended up in the trash. With only

Christmas Smooth and Melty Mint Toffee

Is anybody else totally smitten with these Guittard Smooth and Melty Mint Nonpareil chips?  They were one of those total impulse buys at the supermarket.  I spotted them at one of those baking displays at Safeway and immediately knew they’d be coming home with me.  My biggest regret?  Not buying more than one bag. Just

Vegan Black-Eyed Pea Coconut Rice Pudding

Does the idea of black-eyed peas in a dessert kind of weird you out?   There were no moon cakes or daifuku mochi (or any other Asian bean desserts) in my youth, so I’ll totally understand if it does.  I was finally turned by some Hawaiian shave ice with ice cream and azuki beans.  So so

Date with Fate Chai Chia Pudding

Ever used chia seeds for something other than a Chia Pet?  In the book Born to Run, Christopher McDougall profiles the world’s original ultra marathoners, the Tarahumara Indians.  Supposedly they used a chia seeds in a drink to sustain themselves for long runs.  Even though I’m a sporty girl, the only time you’ll catch me

Poached Pears in a Spiced Honey Syrup

I definitely gravitate towards heavier (read: more fattening) desserts like cake, cookies, ice cream, brownies, etc., etc., but fruit desserts are the more common way to end a meal in Morocco. These poached pears are relatively simple to prepare but are a pretty and elegant way to follow a heavy Moroccan dinner.  Spiced with ginger,

Kiwi-Strawberry Pavlova

Don’t worry my Kiwi friends, I’m not taking sides on the whether Australia or New Zeland invented pavlova.  Consider me Switzerland.  I also fully intend on making more pavlova when I make my way to New Zealand. After all, who wouldn’t want as much as they can get?  Topped with fresh fruit and a large

Sweet Jellied Coconut Squares- Coconut Sweetmeat

With all the Asian and Pacific coconut desserts out there (mochi, bibingka, haupia, etc., etc.), it’s always surprising when a recipe using a similar list of ingredients to many other desserts results in something that seems entirely different and unique.  Such was the case for these coconut squares; they were thick, coconutty and creamy with

Boszorkanyhab- Witches’ Froth- Baked Apple Mousse

Even if this recipe hadn’t looked very good, I might have made it anyways just because of its name.  Luckily for me it was a winner: baked apples are pureed and combined with vanilla sugar, egg whites, rum and lemon juice and then whipped until light and frothy. Hungarian food tends to be pretty heavy:

Yongun Chonggwa- Candied Lotus Roots

Aren’t these pretty?  The timing of these was just about perfect because they taste exactly like jelly beans.  I kid you not.  I think they’d be a perfect light ending to a big Korean meal. I first tried the roots plain.  The texture was great and the sweetness was just right, but they didn’t have

Ginger Jelly with Honey Molasses Syrup

Another country, another ginger-centric recipe.  I suppose you could consider this a grown up version of jello: it has a more sophisticated flavor and a softer, more pleasant texture. The recipe that inspired this one was drizzled with brown corn syrup.  Had I thought that was the right flavor match for the ginger, I would

Cold Coffee Soufflé

This is exactly the type of dessert I generally avoid.  Namely because it relies on one critical step that I usually botch: unmolding the soufflé.  Per usual, I didn’t do it correctly.  And so I give you pictures of the back-up soufflé, which I didn’t even bother trying to flip. Botched unmolding aside, this coffee

Coconut Cream Pudding

This dessert is about as sophisticated as a Snack Pack Pudding cup.  I don’t necessarily mean that as a bad thing- I was eating those Hunt’s snack pack puddings well into my adult working years.  Hunt’s doesn’t make (to my knowledge) a coconut pudding, but I imagine this is exactly what it would taste like

Israeli Malabi Pudding

It was only after I chose Israel as one of my first culinary destinations that I learned a debate as to whether Israel has its own distinct and unique cuisine existed.  Apparently some people argue that Israeli cuisine is really just a collection of recipes from Jewish immigrants as well as recipes from its Arab neighbors.  But I’m not interested

Indonesian Fried Bananas

Last weekend I went to the Punahou Carnival.  Although I was extremely excited to see a sign for gluten-free nacho plates (!!!), I still got a little jealous to see my gluten-eating friends eating malasadas and other fried foods. So I went home and made these the next morning.  Suddenly I didn’t care about not having been able to eat those

Gluten-Free Amaranth Honey Cake

I guess honey cake is traditional for Rosh Hashanah because I saw versions of it in many of the Israeli cookbooks I looked through.  It was easy enough to convert to gluten-free.  You could also use oil in place of the butter if you’d like; most of the honey cake recipes originally called for oil.  But amaranth, butter and honey is one

Thai Chile Jam

For those of you who have already tried nam prik pow, I certainly don’t need to sell you on its virtues…  you’re likely already a huge fan of the stuff.  But for those of you who maybe aren’t that familiar with Thai cuisine and haven’t ventured beyond Pad Thai and Thai iced tea?  Well, I’m

Gluten-Free Chocolate Mug Cake

I’ve never been much of an early adopter when it comes to food.  Evidence?  I tried a single serving mug cake for the first time about a month or so ago.  A recipe from a very, very popular food blogger had just popped in my reader  earlier that day and I was in dire need

Sweet Sticky Rice Cake

With the exception of a great Asian food recipe round-up from Kevin at Closet Kitchen and a couple recipes here and there from some of my favorite food bloggers, it seems like Chinese New Year passed without much fanfare from the food blog community.   I was too busy to really celebrate last weekend, which meant

Che Chuoi- Coconut Soup with Banana and Tapioca Pearls

This isn’t your grandmother’s tapioca pudding…. unless of course you have a Vietnamese grandmother.  In fact, I probably shouldn’t even call this a pudding at all… this dish is definitely more like a soup.  More specifically, a rich and creamy sweet coconut-based soup with small, chewy tapioca pearls and chunks of fresh banana. You can

Gluten-Free S’mores Bars

Summer doesn’t technically begin for another day or two, but that doesn’t mean I haven’t already been indulging in one of my favorite summer treats- s’mores!  I’ve already lamented about the fact that gluten-free graham crackers are both expensive and hard to find, so I’ll stop yapping about it. After all, I suppose I should

Secret Ingredient Healthy Chocolate Pudding

I’m not sure whether I’ve mentioned this before or not, but I went about twenty or so years of my life before I would even try an avocado.  My initial reluctance was probably just due to its color (broccoli, Brussels sprouts and all other green vegetables instilled similar fear in me as a child) but

Gluten-Free Mini Ricotta Doughnuts with Bittersweet Chocolate and Salted Caramel Dipping Sauces

Resistance is futile.  Even if you have the willpower to resist the doughnuts, the bittersweet chocolate and salted caramel will likely lure you in with their siren song.  Although the doughnuts themselves are pretty spectacular… super moist, impossibly fluffy, with just the slightest hint of citrus.  One plain, one with chocolate, one with caramel.  Eat

Pumpkin Spice Chia Pudding

Here’s one more healthy holiday recipe for those of you starting your detox early this year.  I did so much baking early on this holiday season that I’m already craving foods that are a little bit healthier.  And while I tend not to buy into the hype regarding superfoods, it’s pretty hard to ignore the

Classic Chocolate Mousse

I’m something of a floozy when it comes to chocolate mousse.  I don’t think I’ll ever be faithful to any one recipe in particular… avocado-based mousse (like this one) or raw egg versions, I like them all.  But there are times when a girl doesn’t have any ripe avocados or isn’t comfortable serving raw eggs

Chocolate and Roasted Edamame Toffee

OK, I realize that some of you are probably thinking that edamame toffee doesn’t sound all that appealing.   And a couple years, I would have agreed with you.  But then I tried Trader Joe’s chocolate covered edamame and I became a believer in the combination of chocolate and soy. And since there aren’t any Trader

Honey Ice Cream

Ethiopia… the land of milk and honey.  Anybody up for a dessert that combines the two?  Honey is a really important part of Ethiopian cuisine.  There’s honey wine, honey bread, honey beer, etc., etc.  I’m not sure how many Ethiopians really break out ice cream makers for honey ice cream, but when I saw a

Chocolate and Coconut Sherbet

I never intended to buy an ice cream maker.  Living in Honolulu, apartments and kitchens tend to be spatially challenged and I do my best to avoid purchasing small appliances.  And I couldn’t say I had any complaints with the products that Haagen-Dazs and Ben and Jerry’s were pumping out, although there are a couple

Dark and Rich Gluten-Free Chocolate Cupcakes

Among the things that one must absolutely have in life: a go-to chocolate cake/cupcake recipe.  And not just any chocolate cake, but a rich, moist chocolate cake that can work for children’s cupcakes as easily as the base for a death-by-chocolate cake. I’d heard great things about Elizabeth Barbone’s gluten-free recipes over at Serious Eats

Gluten-Free Mississippi Mud Brownies

I think it’s safe to say that I saved the best for last.  Perhaps it’s just nostalgia… my grandmother used to make a mean Mississippi Mud Cake and this brownie version brings back a lot of good memories of summers at grandma and grandpa’s. Those were the days… wake up, eat breakfast, go to the

Watergate Salad a.k.a. Pistachio Pineapple Delight

Although I generally strive to eat healthy, minimally processed foods on a day-to-day basis, I’m happy to take a breather now and then to enjoy something like this Watergate salad.  Considering I’d never heard of Watergate Salad before seeing the recipe in Christy Jordan’s cookbook, I was surprised to flip over a bag of marshmallows and see another recipe for it

Banana, Almond and Chocolate Ice Cream

There comes a time during every cleanse when I reach a breaking point.  I’m just glad to know that next time I’m ready to call it quits and head to the drug store and pick up some Reese’s Peanut Butter Cups I can whip up this banana, almond and chocolate ice cream instead. This might

Massaged Kale Salad with Mango, Walnuts and Goat Cheese

Although I’ve been eating kale for a long, long time (Marcella Hazan’s excellent Tuscan Peasant Soup was my “gateway drug” to this dark, leafy green), I’ve been firmly resisting the kale salad trend.   And so kale always found three other eventualities: kale chips, soup, or green juice/smoothies. While I’m usually pretty good at resisting fashion

Chocolate and Peanut Butter Caramel Chex Bars

So I’m interrupting your regularly scheduled programming (French recipes) because holding back this recipe from you guys for another couple of weeks just seemed cruel. I came home from the supermarket with four boxes of plain Chex over the weekend, creating the perfect opportunity to make these bars, which I’d pinned several months back.   One

Lemongrass Ice Cream

I mentioned earlier that some of the best food I’ve ever eaten was in Vietnam, primarily in stalls in back alleys and nondescript restaurants.  It literally makes me want to cry when I hear of people going to Vietnam and not eating the street food (worried about your stomach?  Try grapefruit seed extract).  Because the

Healthy Mint Chocolate Ice Cream

I wasn’t kidding around when I said that I intended to eat well on this cleanse.  I mean, mint chocolate ice cream.  Really?  I suppose the most important part about doing a cleanse is finding one that works for you.  I got my start with cleanses when my naturopath and my allergist both recommended I

Vegan or Detox Cherry Garcia Ice Cream

I might be on a cleanse, but that certainly doesn’t mean that desserts are off-limits.  During past cleanses I’ve been a big fan of frozen banana-based ice creams (check them out here and here). This time around I knew I wanted to develop a healthy version of Cherry Garcia to use up some very, very

Lychee or Rambutan Sorbet

When you’re accustomed to generic supermarket produce aisles, seeing all of the tropical fruits at an Asian market can be somewhat awe-inspiring.  There’s a whole other world out there where apples, oranges and pears aren’t part of the daily diet.  Instead, fruits like rambutans, longans, lychee, and starfruit are king. Each time I try a

Suspiro de Limena- A Lady from Lima Sighs

Dulce de Leche: hard to pronounce, easy to love.  I love it straight out of the jar, on top of Momofuku Sour Cream Ice Cream, and now in this Peruvian dessert, A Lady from Lima Sighs.  Sweetened condensed milk and evaporated milk simmer down and reduce to create a thick and rich dulce de leche