Amped Up Vegan Gluten-Free Lemon Bars with Candied Meyer Lemons
These aren't any lemon bars, they are Amped Up Lemony Goodness Bars, and, they have candied Meyer lemons on top. And they are vegan. And gluten-free.
The Surprising Secret to Chewy Brownies (Vegan, too!)
So, first of all, here I am after two months; what gives? Well, it’s not like I haven’t been baking. Nope, I bake all the time. But! It’s not always stuff I want to share. You know, like forgetting baking powder in the last batch of banana bread (which, as it turns out, is a...
Quick Holiday Recipes: Glazed Rum Raisin Cupcakes with Walnuts and Orange-Chocolate
While I could never, ever, decide on a favorite ice cream flavor, I’d have to say Rum Raisin is definitely in the top five. Now, if only So Delicious would make a version of it… Anyway, I’ve wanted to make these cupcakes for over two years now; the recipe originates from Vegan Cupcakes Take Over...
Quick Holiday Recipes: Vegan Baked Pumpkin Spice Cake Donuts
It wasn’t until I started a gluten-free diet that I realized how much I adore donuts…of all types, preferably the kind with a chocolate glaze and sprinkles. Anyway, I love recreating donut combinations and using my donut pan; I commend all who do the whole deep-frying thing–a giant vat of hot oil just doesn’t seem...
Necessity: Granola Bars (kind of)
Even if you aren’t eating oats (which sometimes includes me) granola bars don’t have to be a forgotten pleasure of the past. This bar is a fusion between a ‘classic’ chewy granola bar and KIND bars, which are undoubtedly my favorite gluten-free bars available. This recipe replicates KIND bars nicely if the ingredients aren’t ground...
Annnnnd, we’re back; with financiers!
Oh my, a bit of a dry spell there, no? It’s not that I haven’t been baking; on the contrary: I’ve been testing recipes for the fabulous Carol of Simply Gluten Free. I’ll just say this: she has a magical flour mix and a recipe for dairy-free cream puffs. I’ll let that sink in for...
Pancakes for Syrup
Well, I’ve been on a pancake kick lately. Opinions about pancakes seem just as subjective as those surrounding cornbread and chocolate chip cookies. There are countless recipes, variations, and a slew of very strong preferences. Crispy edges? Thick? Thin? Maple syrup? I’ve never rejected a pancake, but my favorite type of ‘everyday’ pancakes are thick,...
Pound Cake Perfection (and banana bread!)
Even before I went gluten-free, I could not bake a good pound cake. I tried several different recipes, always imagining a slightly dense, super buttery, golden mound, only to be met with uncooked centers, poor flavor, or airy texture. Add gluten-free flours to the mix, and things got even more interesting; one inch high pound...
Tagalongs or Peanut Butter Patties
I know, more cookies, but ’tis the season! Girl Scout cookies are everywhere; those little rectangular boxes have been bombarding me at every turn, giving me the perfect excuse to work on gluten-free (Oh, and vegan!) versions of old favorites. Though, this particular cookie is not actually an old favorite of mine, but it certainly...
Two-For-One: Vegan, Gluten-Free Thin Mints + Oreos
Thin Mints and Oreos might be the two crowns of the chocolate cookie world (though I’d have to add World Peace Cookies to that list); now you can make them at home, from one recipe, vegan, and gluten-free. It’s as simple as that. It might seem rare that we successfully replicate a recipe so as...
Apple Pancake Cake
Lately, most of my produce clamoring has been directed towards the world of citrus, but locally grown apples from the fall harvest are still lurking, and perfectly suited for this unique “pan cake”. This recipe is fairly simple, and a perfect way to use up apples that shouldn’t be forgotten just yet. Part cake, part...
World Peace (Cookies) For Vegans
Vegans need World Peace cookies, too, you know. Dorie Greenspan’s famed chocolate sables lose the butter here, but don’t sacrifice any richness. Dark cocoa emphasizes seriousness, while bits of coarse sugar and flaky sea salt remind one of diplomatic nuance. Analogical language aside, I was skeptical about these; chocolate cookies always seem like a good...
Bread Pudding, without the eggs
Too often bread pudding tastes like bread, plus eggs, rather than a spiced custard carefully suspending pieces of cake-like crusts. I recently began exploring vegan recipes (which forgo eggs), and was curious whether eggless bread pudding could stand up to the lofty definition of good bread pudding. I was pleasantly surprised, and a few bowlfuls...
Madeleines Save the Day
Don’t they always? Or, shouldn’t they? This safe-haven of a recipe rescued me after a long-winded day (Ok: week? Month?) of battling mediocre (with a dash of disastrous) baking efforts. Dainty, elegant, and satisfyingly unfussy, these madeleines boast an unexpected dose of palatable luxury sure to content even the ‘non-GF’ eater. I’ve been making this...
Graham Cracker Tart Dough
I like graham cracker crusts a lot; when I make graham crackers, however, they tend to get eaten, rather than turned into a crust. Plus, for those of us who depend on making our own graham crackers, it means an entire day devoted to making the crackers, crumbling them up, then fashioning them into a...
And now, Cinnamon Rolls
Back when I published my inaugural blog post, I posted a photo of cinnamon rolls I’d adapted from a Cook’s Illustrated recipe. However, posting a photo without a recipe didn’t sit well with a few eager bakers who promptly called me out on my faux pas. I am glad they did. I’ve been making these...
Perfect Sweet Cherry Pie
I’m unapologetic in declaring this pie ‘perfect’ since I take no credit for its success, well, except that I followed the experts’ directions. I guess I have only ever had sour cherry pie, though I’m not sure why. I think a sweet/sour cherry combination would be excellent as well. Last year I used such a...
Mochi Madness
A couple of weeks ago I made the famed blueberry mochi cake, which stems from three fabulous sources. It’s a lovely cake, with a mochi-esque chewiness to it, along with a surprisingly rich flavor. It is as if a golden sponge cake was spiked with buttery humidity, resulting in something between a pound cake, and...
The New Samoa Cookie
I have long been interested in creating homemade Samoa cookies (or ‘Caramel De-Lites’, as I have always known them). A few months ago, I converted the superb recipe over at Baking Bites and used a coconut flour mix for the shortbread layer. While I thought the shortbread was an important component, I wondered what would...
A David Leite Cookie Timeline
Last July, bakers everywhere were taken by storm when David Leite’s now-infamous chocolate chip cookie recipe hit publication. His quest for the perfect morsel was met with advice from the world’s best, including Jacque Torres and Dorie Greenspan. The greatest find? That cookie dough bakes best after it has been chilled for long periods of...
Brown Sugar Sandwich Cookies
Heidi’s way of baking is exceedingly inspirational. Her use of fine ingredients and interesting techniques always make me eager to spend time in the kitchen, refine my skills, and add new elements to my knowledge repertoire. I loved the idea of brown sugar sandwich cookies. They have the caramel of a classic chocolate chip cookie,...
Cinnamon Quill is a place to showcase my way of baking, including my love of ancient grains, bread, and cocoa. Usually vegetarian, sometimes vegan, always gluten-free. Stay a while, explore, and discover something delicious.
