Tagged: gluten-free

apple-cornmeal pancakes

cornmeal-apple pancakes // batch-22

These are the pancakes I wanted to make you last year on Mountain Day. But it took me by surprise! This year, though, this year I’m a bit psychic. I came THIS CLOSE to posting this recipe yesterday, but a little voice inside of my said, “No. Wait.”

And low and behold, today is Mountain Day!

cornmeal-apple pancakes // batch-22

For those of you not in the know, Mountain Day is a magical wonderful surprise that comes once a year to students at Smith College (and select other New England colleges). The president surprises us at 7am on a random fall day by ringing the college bells and cancelling ALL CLASSES.

Yeah. It’s amazing. Smithies celebrate by sleeping in and going apple picking with their friends. Then they spend the afternoon baking apple pies and cooking apple sauce. They gorge themselves on apples until they feel slightly ill (or was that just me?)

cornmeal-apple pancakes // batch-22

Sadly, there is not mountain day in the real world. This morning, I’m headed off to work. Though I will probably eat farmer’s market apples for lunch and whip up a batch of these tasty cornmeal apple pancakes for dinner.

Happy Mountain Day, Smithies! And happy apple-cornmeal pancake day to the rest of you!

cornmeal-apple pancakes // batch-22

Apple-Cornmeal Pancakes

Serves 4 

  • 1 1/2 cups (gluten-free) flour
  • 1 1/2 cups cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 3 tablespoons canola oil or melted butter
  • 2 eggs, beaten
  • 2 cups milk (I used unsweetened vanilla almond milk)
  • 1 teaspoon vanilla
  • 1 1/2 cups+ diced apple (I used honey crisp)

In a large mixing bowl, combine dry ingredients. In a small bowl, combine wet ingredients and pour into the dry ingredients. Mix well to break up any lumps of flour.

Pour batter by quarter cups into a hot, oiled skillet or griddle. Top each pancake with apples, and flip when bubbles form in the batter. Remove from the skillet, top with butter and copious amounts of maple syrup. Serve immediately. Indulge.

cornmeal-apple pancakes // batch-22


single skillet ratatouille

single skillet ratatouille // batch-22

Sometimes I think food is too beautiful to eat. I felt that way a lot in Paris. Particularly in chocolate shops and bakeries.

Sometimes food is art. And I just feel weird about eating art. You know?

But then I do it anyway. Food is art. Delicious, delicious, art.

single skillet ratatouille // batch-22

I really worried that I’d have a food/art quandary when it came to this ratatouille.

The colors!

The spirals!

single skillet ratatouille // batch-22

But then I put it in the oven for the better part of a Sunday evening and it smelled so good that I dug in immediately and burned the roof of my mouth.

It was worth it. Don’t worry.

single skillet ratatouille // batch-22

Single Skillet Ratatouille

recipe slightly adapted from Eat This Poem

Red Pepper Sauce

  • 1/2 yellow pepper, diced
  • 1/2 orange pepper, diced
  • 1/2 red pepper, diced
  • Extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1/2 small onion, diced
  • 1 14.5-ounce can San Marzano tomatoes
  • Salt and peper to taste
  • 1 teaspoon dried thyme
  • 2 bay leaves


  • 1 large or 2 small Italian eggplants
  • 1 large zucchini, sliced into thin rounds
  • 1 large yellow squash, sliced into thin rounds
  • 4 to 5 roma tomatoes, sliced into thin rounds
  • 1 teaspoon balsamic vinegar

Line a baking sheet with foil, and preheat the oven to 450 F. Place peppers cut-side down on the baking sheet and roast for 20 minutes. Remove and let cool. Pinch skins to remove, and chop.

Reduce the oven temperature to 275  F.

Add olive oil to a large (10 inch) cast iron skillet and warm over low heat. Saute onion and garlic until onions are translucent. Add undrained tomatoes, chopped pepper, thyme, and bay leaf to the skillet. Season with salt and pepper, then simmer for 10-15 minutes.

Remove from heat and let cool slightly. Then puree in a blender until completely smooth. Pour into the skillet, but reserve 1/4 cup of sauce.

Beginning on the outside edge, arrange eggplant, zucchini, and Roma tomatoes neatly in the skillet, let them overlap so that 1/4 inch of each slice remains exposed. When the skillet is full, drizzle the entire dish with olive oil and sprinkle with additional thyme.

Cover pan with foil and bake for 2 hours. Uncover and cook for 30 additional minutes.

Whisk 1 tablespoon of oil with balsamic vinegar and reserved sauce to form a vinaigrette.  Drizzle overtop of ratatouille before serving.

lemon-blueberry blondies

lemon-blueberry blondies // batch-22

Even though I’m a 24-year-old, fully employed, college graduate living on my own in The Big City, I rarely think of myself as an adult. Sure, I have health insurance,  a 401K, and a disgustingly large rent bill, but  I can’t fold a fitted sheet to save my life. What’s more, I frequently dispatch emails in ALL CAPS, and  eat fro-yo for dinner more often than I’d really care to admit.

See? Not an adult.

lemon-blueberry blondies // batch-22

Another trait that I feel brands me as  a perma-child is my inability to neatly slice and remove brownies, blondies, and the like from a pan. I’m pretty much physically incapable of serving anyone an aesthetically pleasing bar. This may have something to do with the fact that I tend to like my brownies ever so slightly undercooked (CHILD!!) but it’s a bit disheartening as a food blogger to actually cook something all the way through and try to serve it up in an aesthetically pleasing manner only to wind up with a plate full of mushy squares.

Not cute.

lemon-blueberry blondies // batch-22

All this is to say, these blondies are delicious. And I’m sure that someone who is not me could manage to get them out of a pan with style and grace.

Sigh. Or you could just eat them straight from the pan. Not that I did that.

(I totally did.)

lemon-blueberry blondies // batch-22Lemon-Blueberry Blondies

adapted from Cookies and Cups, yields 20-25 blondies

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs (I used flax eggs, 2 tablespoons flaxmeal + 6 tablespoons warm water)
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup chopped almonds
  • 10 oz jar lemon curd
  • blueberry jam

Preheat oven to 325° F, line a 9×9 inch pan with foil and grease well.

In a large bowl, cream butter and sugar with a electric hand mixer until light and fluffy, about 4 minutes. Beat in eggs and vanilla, then add the dry ingredients (reserving nuts). Mix until combined and fold in the almonds and pecans.

Spread half the dough along the bottom on the prepared pan. Use a tablespoon to dollop lemon curd evenly over top. Cover with remaining dough and top with several tablespoons of jam. Use a knife to swirl the dough, lemon curd, and jam together.

Bake for 30-35 minutes until the dough sets. Edges should be golden brown. Be sure not to over-bake. Cut into squares and serve.

lemon-blueberry blondies // batch-22

let’s talk about salad

spud salad with green beans and mustard // batch-22

Let’s talk about salad. Not lettuce-y salad. Because, come on. Who has the time or refrigerator space to store a bunch of rinsed, lettuce? I’m talking about salads that aren’t strictly salad-y. Fake salads. Faux salads. Falads? No. No, let’s not go there.

lemony quinoa-millet salad // batch-22

My favorite kind of salad is the kind that I can eat now or later. The kind of salad I can make a big batch of when I’m feeling feisty and then not have to eat it all at once. The kind of salad that gets better after a night or two in the fridge (leftovers are a girl’s best friend. Never let anyone tell you otherwise).

black bean and corn salad // batch-22

I’m talking about bean salad. Salad with crunchy red onions that pickle up in balsamic dressing. I’m talking about sweet corn salad with mustard heat and tangy dressing.

I’m talking about lemony grain salad with crisp veggies.

carrot salad // batch-22

I’m talking about warm carrot salad that’s smokey and spicy and just as delicious served cold. And don’t forget about the carby pasta and potato salads.

Salads are not made of lettuce alone, friends. That’s a life lesson from me to you.

s’mores cookies

s'mores cookies // batch-22

These cookies have been on my mind for a while now. It’s summer and summer means dining al fresco whether you’re roasting (veggie) burgers on the grill or charring corn in the embers of a bonfire. Basically, summer means there are all sorts of opportunities to roast marshmallows and sandwich them between chocolate and graham crackers.

s'mores cookies // batch-22

Now, I try not to get all “woe is me” about my gluten allergy, because it’s honestly not that bad. Truthfully, I don’t think about it much at all these days. Most of the cooking I do for myself is naturally gluten-free and adapting recipes has basically become second nature over the last five (!?!) years. But there are a few foods that you just can’t replicate with gluten-free flours — bagels and graham crackers.


So, I’ve been without my beloved s’mores for many, many years. Marshmallow smooshed between two pieces of chocolate, while delicious, just didn’t cut it. Then these cookies came to me in a dream. Well, not really. My friend Kelly brought in some s’mores cupcakes to work and I was like, “S’MORES COOKIES!”


That was six or seven months ago. Maybe even longer. But what can I say? Good things come to those who wait. And these cookies? Yeah. They’re GOOD.

s'mores cookies // batch-22

S’mores Cookies

yields 2 dozen cookies

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/4 cups gluten-free flour (I used Bob’s Redmill)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 cup marshmallows, chopped into bite-sized pieces (I used vegan ones)

Preheat the oven to 375 degrees and line two baking sheets with parchment paper.

In a large mixing bowl, combine butter and sugar and mix until light and creamy. Stir in vanilla, honey, and eggs. Mix well.

In a separate bowl, sift together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet, and stir until blended. Fold in the chocolate chips and marshmallows.

Drop dough by tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes until golden brown and cooked through. Remove from oven and allow to cool for five minutes before transferring to a wire rack.

peanut butter banana froyo with nutella swirl

peanut butter banana froyo // batch-22

When I graduated from the eighth grade, I didn’t attend the ceremony (it conflicted with my ballet recital), and I didn’t have a party (because, umm, why? It was the eighth grade.) But I did get an amazing gift — an ice cream maker and a Ben & Jerry’s recipe book. And let me tell you, having creative control over your own ice cream flavors is just dreamy. An ice cream maker is truly the gift that keeps on giving.

(Thanks, Mom!)

peanut butter banana froyo // batch-22

Tragically, there’s no place to store my ice cream maker in my apartment. It’s just too small. With three twenty-somethings, three twenty-somethings worth of stuff, the books (and cookbooks) of two twenty-somethings working in the publishing industry…

peanut butter banana froyo // batch-22

It’s tight quarters here in apartment 20. We keep our broom and mop stashed behind a mirror and a college-chic coat rack slung over the front door.

So you can imagine how excited I was to find a churn-free frozen yogurt recipe on one of by favorite food blogs. Yup. You read that right, I got to make froyo without my precious ice cream maker. It’s possible, people. If you dream it, you can do it.

peanut butter banana froyo // batch-22

This peanut butter banana frozen yogurt. And because peanut butter and Nutella are a match made in dessert heaven, I added a Nutella ripple. Just go for it. Trust me.

peanut butter banana froyo // batch-22

Peanut Butter Banana Froyo with Nutella Swirl

adapted from Shutterbean

makes about  1  1/2 pints

  • 4 frozen bananas
  • 2 cups plain Greek yogurt (I used 2%)*
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk (I used 2%)*
  • 1/4 cup brown sugar
  • 1  1/2 teaspoons vanilla
  • 1/4 cup Nutella

In a sturdy blender, combine frozen bananas, yogurt, peanut butter, milk, brown sugar and vanilla until smooth. Pour into a loaf pan and freeze for 1 1/2 hours. Place Nutella in a microwave safe bowl and heat on high for 30 seconds. Drizzle on top of the frozen yogurt and use a knife to swirl into a marble pattern. Cover the frozen yogurt and return to the freezer for 3-6 hours, until mixture is firm.

* The higher the fat content of the dairy, the richer the froyo. I found 2% to e a nice balance of creamy-yet-guilt-free.


peaches and (coconut) cream pops

peach and coconut cream popsicles // batch-22

You guys. I think I’m starting to walk down the dangerous path of popsicle addiction. They’re everywhere! Tracy from Shutterbean is the queen of boozy popsicles as far as I’m concerned. And these vegan espresso fudgesicles on Take a Megabite? I just die.


peach and coconut cream popsicles // batch-22

I think I’m going to have to invest in a heavy duty  popsicle mold like this one. What do you think? Any recommendations? I just know my life will be approximately a million times better once I can make 10 pops at a time instead of a measly 4. Summer’s here for at least another month — and let’s be real, New York won’t cool off until late September…if not early October. So it’s a pretty solid investment, right? Right.

peach and coconut cream popsicles // batch-22

Today’s popsicles are a creamy, dreamy delight, if I do say so myself. I tossed peeled and sliced peaches with olive oil and sugar and stuck them under the broiler. They got all gooey and fragrant in no time and my apartment didn’t become a hot box. It was a win-win! Next, blended the peaches and layered them with coconut milk in the molds. So simple, yet so delicious. So indulgent, and yet totally guilt-free.

There’s nothing better than peaches and (coconut) cream at the end of July.

peach and coconut cream popsicles // batch-22

Peaches and (Coconut) Cream Pops

adapted from Joy the Baker

makes 10-12 popsicles

  • 1 pound fresh peaches, pealed and chopped
  • 1 tablespoon olive oil
  • 3 tablespoon granulated sugar
  • 1 (15 ounce) can whole fat coconut milk
  • 1 teaspoon pure vanilla extract

Place peaches on baking sheet, drizzle with olive oil and sprinkle with 1 tablespoon of sugar. Place in the oven, under the broiler until blistered and fragrant (about 10 minutes.)  Remove from the oven and spoon the peaches into the bowl of a food processor fitted with a blade attachment and blend until smooth.

In a small bowl combine coconut milk, remaining sugar, and vanilla extract. Mix well.

Spoon the peach mixture into the bottom of each popsicle mold. Pour coconut milk over top into each mold, until 2/3  full. Spoon more peaches into each mold and add more milk until full.

Place popsicle mold lids over top and freeze for 6 hours or overnight.

(If you, like me, have a tiny popsicle mold, store leftover ingredients in the fridge and make a second batch later in the week.)