Desserts

Chocolate Berry Bread Pudding, Gluten Free

June 8, 2011
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Though we travel the world over to find the beautiful, we must carry it with us or we find it not. -Ralph Waldo Emerson It’s been almost exactly a year and a half since my husband and I embarked on this journey across the ocean with our 4 suitcases to come to Switzerland.  We came […]

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Banana, Apple and Currant Scones, Gluten Free

May 4, 2011
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Wow I cannot believe that we are on to our third ratio rally event already!  This month, Lauren of Celiac Teen challenged us to make gluten free scones – and after my horrible biscuit failure the other week trying to make strawberry shortcake, I have to say I was a little nervous. But we are […]

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Grapefruit Curd Tartelettes, Gluten Free

April 21, 2011
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Grapefruits are seriously underrated. I’ll admit, I too am guilty of not giving them a 2nd glance, because I had always associated them with something tart and bitter where the only possible way to make it the remotest bit palatable was to douse the entire fruit in spoonfuls of sugar. But my husband loves all […]

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Grateful for love and strawberries.

April 13, 2011
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Strawberries aren’t in season en Suisse.  I’d gather they won’t be for at least a month yet.  But when these little red darlings started showing up in le marché, I could hardly resist.  I’ve been going through strawberry withdrawl ever since…. oh wait I couldn’t resist during Valentine’s either when I made my husband sabayon […]

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GF Ratio Rally – Chocolate Chestnut Quickbread

April 6, 2011
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Quick breads were the theme of this month’s Gluten Free Ratio Rally, hosted by the lovely Silvana Nardone. It’s been an exciting month with lots of new participants and great discussions about which ratios worked and didn’t, and how various ingredients affected the needed ratios to create a successful quick bread. This also marked the first baking challenge of the ratio rally – I felt this was a perfect baked good to start with – in general I feel that quick breads tend to be less fussy than other baked goods, and of course the possibilities for flavor combinations are endless.

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Life Lessons from Cooking – Chocolate and Orange Sabayon

March 10, 2011
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What I found most interesting, is that despite all my introspection as I am often wont to do in times of frustration, what actually revealed my “epiphany” of sorts was cooking this dessert, as it too is all about steps. I love how the kitchen can teach you anything, and that it doesn’t always have to be about food. I made chocolate and orange sabayon for my husband on Valentine’s Day. Then I made orangettes. And I dipped strawberries in tempered chocolate (without a thermometer! I really need to buy one of those sometime…). I topped it all with whipped cream, and finally added a few raspberries for fun :) Each piece contributed to the final dish, and the dessert would have been lacking if it were missing any of the components. But one can’t make the whole dish at once. Like any recipe, it’s a series of steps. Small increments forward, and when finished you can look back and see how far the food has come, transformed from the simplest of places. Really, cooking any recipe embraces this philosophy – it’s something I love about being in the kitchen. Cooking is therapeutic in its own right.

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