I may live in Seattle now, but my roots were planted in the part of the country where barbeque is not an anomaly.   I can still taste the dripping barbeque at Bodacious BBQ in Texas.  Man I used to love that place.  Not to mention, Arthur Bryant’s BBQ in Kansas City.  (Those were from my pre-GF days so I have no idea whether or not they are safe). 


While most of my Seattle friends are fish throwing, salmon eating, fleece wearing, borderline pescaterians, they love it when I serve them BBQ Beef Brisket. 


They will come back with barbeque sauce dripping out of the corners of their mouths asking for seconds and wanting to know how to make this.


Don’t tell them how easy it is! 


For our Super bowl Party, I sliced the brisket into one-inch squares and popped them on top of Brazi Bites for a fun appetizer.




You can also just slice and serve the beef along with a side of roasted potatoes for a great meal.





Here is one of my family’s favorite recipes for Barbeque Beef Brisket.


Recipe for Barbeque Beef Brisket






  • 4 pounds beef brisket
  • 1 cup GF liquid smoke
  • 2  teaspoons coarse sea salt

For the sauce: 

  • 8 ounces GF ketchup
  • 2 Tablespoons GF Worcestershire Sauce
  • 2 Tablespoons mustard
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground oregano
  • ½ teaspoon onion powder
  • 1 Tablespoon vinegar
  • 2 Tablespoons brown sugar
  • ½ teaspoon celery seed

Make sure you use a gluten free liquid smoke.  Sometimes, smoke flavorings can contain barley malt, which is not gluten free.  Wright’s Liquid Smoke is gluten free and soy free.  It does not contain artificial flavors and colors.




  1. Rub brisket with liquid smoke and salt.  Place in a 9 x 12 inch baking dish.  Let marinate overnight in the refrigerator.
  2. When ready to cook, preheat oven to 325 degrees F.
  3. Place in a large covered roasting pan and bake for 3 ½ to 4 hours or until done and very tender. 
  4. Cool in the refrigerator until firm, about an hour.
  5. Slice meat very thinly.
  6. For the sauce: Combine all ingredients in saucepan and simmer for 5 minutes.
  7. Place meat in a baking dish and cover with sauce.
  8. Preheat oven to 325 degrees F and bake until heated through, about 30 minutes.





 It has been a journey to reach the point where we are now.  When we were first diagnosed with celiac disease, the one thing that upset me the most was the perception that my daughter would not have a “normal” life. 


Celiac Disease was considered rare then.  And even though it seems more commonplace now, the fact is that she has a life long, life changing, autoimmune disorder.  


And back then eating gluten free was far from the norm.   To me who had never even heard the word “gluten” before, the life that we would have to lead seemed far from normal.  No more bread?  No more pasta?  No more travel?  No more eating out?


I literally spent a day locked in our guest bedroom in the basement crying over what I thought was the loss of our “normal” life. 


The early years were challenging for my daughter as well.  If you have read my blog, you know I try really hard to put as positive of a spin on things as is possible, but being gluten free back then was very hard.


There was no GF bread – lunch was served on corn thins. 


And there certainly was no GF pizza or hot dog buns or hamburger buns. 


And every time there was some kind of event, Alex had to show up with her own food.  It was tough going and I know that my daughter felt “different” and “left out” at times. 


A year or two after diagnosis we traveled to New York City together – our first really big trip out of town gluten free.  My daughter was around 13 years old and dreamed of living in NYC someday.   It was a ton of work to prepare for this trip, as it was the first time we would spend a few days in a different city, eating out for every meal.  But we wanted to travel and did not want our diets to stop us. 


We had a great trip and enjoyed seeing the shows and Broadway, shopping and eating out at all of the great gluten free restaurants in NYC


One afternoon, we were sitting in Risotteria devouring the breadsticks (best we had ever eaten) when this really beautiful young lady and her date walked in to sit next to us.  Picture Blake Lively just walking off the set of Gossip Girl.  Being a teenage girl, my daughter’s eyes grew large and sparkled when she saw her.  This young lady was more than “normal” to my teenage daughter.   She was young, creative, confident, extremely hip and living in NYC.   


Rissoteria is a tiny restaurant and at some point it is really difficult not to hear the conversation next to you.  This young lady and her boyfriend were talking about the food at Rissoteria and after a few minutes, it became clear that she was gluten free.


And even better yet, it turned out she had celiac disease too.


This may seem like a small incident, but to my daughter (and me for that matter) who had not met that many people with celiac disease, this was a huge moment.  It was a “wow, I can have celiac disease and have a great life too” kind of moment.  It was a glimpse into the future and a moment of hope.


Things have really changed since the “good old days” of being gluten free – even to the point that in some circles eating gluten free is normal.


And now as I look at my daughter on her 18th birthday, I have to sit back and wonder what I was so worried about.  My daughter is beautiful and incredibly gifted and smart and funny.  And she is very, very normal.  And I am incredibly proud of her.





Enough bragging, here is my Gluten Free Teen’s Favorite Angel Food Cake. 

Step-by-Step Directions for Gluten Free Angel Food Cake





  • ½ cup gluten free tapioca flour
  • ½ cup gluten free potato starch
  • ½ teaspoon xanthan gum
  • 1½ cups sifted bakers sugar
  • 12 egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1½ teaspoon vanilla extract
  • 1½ teaspoon lemon juice
  • ½ teaspoon almond extract



  • Adjust an oven rack to the lower-middle position and heat oven to 325 degrees F. Have ready an ungreased large tube pan. If the pan bottom is not removable, line it with parchment paper.






  • Whisk together the tapioca flour, potato starch and xanthan gum.  Sift the flour.





  • Whisk the flour and ¾ cup of the sifted sugar in a small bowl. Place the remaining ¾ cup sifted sugar in another small bowl next to the mixer.


  • If your eggs are coming out of the refrigerator, place them in a bowl of warm water to bring to room temperature. 






  • Beat the egg whites in the bowl of a stand mixer at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds.





  • With the mixer still at medium speed, beat in the remaining ¾ cup sugar, 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks.










  • Add the vanilla, lemon juice and almond extract and beat until just blended.






  • Sift the flour-sugar mixture over the whites, about 3 tablespoons at a time, and gently fold in, using a large rubber spatula.






  • Gently scrape the batter into the pan, smooth the top with the spatula, and give the pan a couple of raps on the counter to release any air bubbles.






  • Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.


  • If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If the pan does not have prongs, invert the pan onto the neck of a bottle or funnel. Let the cake cool completely, 2 to 3 hours.





  • To unmold, run a knife around the edges of the pan, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around the removable bottom to release, or peel off the parchment paper, if using.


  • Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a large, serrated knife.





Top with Whipped Cream and Strawberries or Frost for a decorated cake. 



My daughter wanted her cake frosted, so here is the finished version.





 This recipe was shared on Gluten Free Wednesdays.Screen_Shot_2014-03-19_at_1.55.54_PM.png




The menu includes raw and vegan breakfast items, salads and desserts, as well as some hearty entrees, like Magical Marinara – marinara zucchini noodles with portabella mushroom “meatballs” and Brazil nut “parmesan cheese.” 


Jil Larsen confirmed that the menu is gluten free:


Yes, everything on our menu is gluten, dairy and soy free (also vegan and raw).  We use almond flour and flax meal for our toasts, bagels and crackers.

Here is a sample of the menu:



Follow this link to the Menu.




Have you been to Magic Mix?  Let us know what you think.

Recipe for Lemon Pound Cake

February 27, 2014


As you know, I love this cookbook!  You can read a full review of it here.   


I made this Lemon Pound Cake to accompany our Chocolate Fondue on Valentine’s Day. 


Gluten Free Lemon Pound Cake


It would also be delicious served with sliced strawberries and a dusting of powdered sugar.  Hope you enjoy it!


Recipe for Gluten Free Lemon Pound Cake






by: America's Test Kitchen, The How Can It Be Gluten Free Cookbook



For the Cake:

  • 7 ounces (1 1⁄3 cups plus 1⁄4 cup) ATK Gluten Free Flour Blend*
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon xanthan gum 
  • 8 3⁄4  ounces (1 1⁄4 cups) granulated sugar
  • 2 Tablespoons grated lemon zest plus 1 tablespoon juice (2 lemons)
  • 4 large eggs
  • 4  ounces cream cheese 
  • 1 1⁄2  teaspoons vanilla extract
  • 8 Tablespoons unsalted butter, melted

*Note you can substitute the ATK GF Flour Blend in this recipe with King Arthur Flour Multipurpose Flour, Gluten Free.  If using the King Arthur Blend use 1 ¼ cup.  Note the pound cake will not rise as much and will be denser. 


For the Glaze:

  • 2 ounces (1⁄2 cup) confectioners’ sugar, sifted
  • 2 teaspoons lemon juice




Why This Recipe Works:

Making a superior lemon pound cake (fine-crumbed, rich, moist, and buttery) is not an easy feat. That’s because the classic recipe—with just flour, butter, sugar, and eggs—contains no leavener. Using the test kitchen’s favorite recipe as our guide, we began our testing by simply subbing in our gluten-free flour blend for all-purpose flour. The resulting cake was overly tender (it crumbled too easily), greasy, and gummy. Adding a bit of xanthan gum improved the structure so the cake didn’t crumble. Reducing the amount of butter (the classic recipe contains two sticks) helped with the greasiness, but it also made the cake dry. We tried oil, but tasters rejected this swap—pound cake must taste buttery. We switched gears and looked to replace some of the butter with something else. After several rounds of testing, we ended up swapping out one stick of butter for an equal amount of cream cheese. Unlike butter, which separates into water and fat in the oven, cream cheese—which is much more stable—didn’t cause the greasiness problem that plagued our all-butter gluten-free pound cakes. To get the most lemon flavor, we pulsed the zest in the food processor with the sugar. Since we were already using our food processor, we found that we could mix the batter with it as well, as it ensured a perfect emulsification of the eggs, sugar, and melted butter. The crumb was still a tad gummy and heavy, but adding a small amount of baking powder increased lift and produced a consistent crumb with just the right density.


For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8 1⁄2 by 4 1⁄2-inch loaf pan. Whisk flour blend, baking powder, salt, and xanthan gum together in bowl.


2. Pulse sugar and zest together in food processor until combined, about 5 pulses. Add lemon juice, eggs, cream cheese, and vanilla and process until combined, about 15 seconds. With processor running, add melted butter in steady stream until combined, about 20 seconds. Transfer mixture to large bowl. Add flour blend mixture and whisk until batter is thoroughly combined and smooth.


3. Pour batter into prepared pan. Bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until cake is golden brown and toothpick inserted into center comes out clean, about 40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Run knife around edge of cake to loosen. Remove cake from pan and let cool completely on rack, about 2 hours.


4. For the Glaze: Whisk sugar and lemon juice together in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)


Gluten Free Lemon Pound Cake



Lemon–Poppy Seed Pound Cake

Add 1⁄3 cup poppy seeds to batter with flour blend mixture in step 2.










This recipe is from: The How Can It Be Gluten Free Cookbook


Taking Care of Yourself

February 24, 2014


Lately my life has felt a little like this:






So I went to a warm and sunny place and spent a lot of time doing this:






And a little time doing this:






Now, the peace and sunshine has come back into my life, at least for a day or two.


 If you are like me, you spend most of your time taking care of others. 


Don’t forget to spend a little taking care of you. 





For whatever we lose (like a you or a me),
It's always our self we find in the sea.

― E.E. Cummings


If you are serious about being not just a good, but also a great GF cook, and you are willing to learn some new techniques and ingredients, then this is the one cookbook you should buy. 



First I want to say thank you to America’s Test Kitchen for sending me an advanced copy of this cookbook.  Read to the end of this post for your chance to win a copy! 


Good gluten free baking can be tricky, but the team at America’s Test Kitchen has the resources and time to put together a collection of reliable recipes for your gluten free cooking needs. 


In the past, you would be lucky to find a good bread recipe in one cookbook and then maybe another cookbook with good dinner suggestions, and then a third or fourth cookbook for gluten free dessert ideas.


This cookbook puts it altogether with quality recipes for everything from bread, cakes, cookies (which can be surprisingly tricky), piecrust, pizza dough, weeknight dinners, and even fried chicken.


This cookbook is beyond basic – it is for the GF cook who wants success and is wiling to put in the extra effort and time to get really good results.  For example, the bread recipes call for physllium husks that seem to be the hot new ingredient in GF bread.  This ingredient produces great results but you have to be willing to go out and find it. 


As if the reliable recipes were not enough, the cookbook includes so many details on gluten free cooking that it is like a Gluten Free 101 textbook.  The cookbook includes very detailed directions on the science of gluten and tips to guarantee success in the kitchen, such as: 

• Let cookie dough and muffin batter rest before baking: Because GF flours are so starchy; resting muffin batter and cookie dough for 30 minutes is key. The starches have time to hydrate before they go into the oven, which eliminates grittiness—a common pitfall with GF baked goods.

• Yeast breads need a second leavener: Since GF flours are lower in protein than wheat flour, yeast breads don’t rise as well and their texture can be leaden. Adding baking powder (or soda) gives the yeast the boost that it needs to produce tall loaves with a light crumb.

• GF flours often need alternate fats: GF flours don’t absorb butter all that well and the end result can be very greasy. The solution: Cut down on the butter and replace the lost richness with more stable fats, such as cream cheese, sour cream, and white chocolate.


What is America’s Test Kitchen?


America’s Test Kitchen is a 2,500 square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination of more than three dozen test cooks, editors, and cookware specialists. Their mission is to test recipes until they understand how and why they work and arrive at the best version.




Why did the test kitchen do this book?


JACK BISHOP: Our test kitchen is committed to helping people become more successful when they cook at home. Over the past few years, we have received a chorus of requests from readers who want gluten-free recipes. They wanted us to reengineer favorite dishes. Our test kitchen methodology is designed to solve problems just like this. We test various ingredients and techniques in order to develop recipes that work. And we have the resources to test as many times as needed. If we need to make 500 blueberry muffins to perfect this one recipe, we will. (And we did.)


Who worked on this book and how did they set goals for developing recipes?


JACK BISHOP: Two members of the test kitchen team that worked on this book have gluten-related health issues, so they were particularly excited to work on this project. The rest of the team often cooks for people who can’t eat gluten. Our goal was simple: Develop recipes that are good enough to serve to everyone—including those who can eat wheat. We focused on recipes that are the hardest to get right without flour—lasagna, pizza, apple pie, fried chicken, banana bread—as well as recipes that rely on naturally gluten-free grains and noodles that may not be all that familiar to people, such as oat berries, millet, quinoa, and soba noodles. Recipes had to meet the same standards for quality that we use for all the test kitchen’s work.


The recipes in this cookbook are made with the America’s Test Kitchen Gluten Free Flour Blend (The ATK Blend).   It is a pretty simple blend, but because not every baker wants to make a homemade blend, the recipes include directions using two commercial blends, King Arthur and Bob’s Red Mill.


American Test Kitchen has given me permission to share their basic gluten free flour blend. 


The America’s Test Kitchen Gluten-­Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)


Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable. See notes below about shopping for rice flours and substituting soy milk powder.


  • 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
  • 7 1/2 ounces (1 2/3 cups) brown rice flour
  • 7 ounces (1 1/3 cups) potato starch
  • 3 ounces (3/4 cup) tapioca starch
  • 3/4 ounce (3 tablespoons) nonfat milk powder


Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.


Buying Rice Flours:  We used rice flours made by Bob’s Red Mill during our testing process. We found some rice flours (including those made by Arrowhead Mills, another widely available brand) to be a bit coarser, which can negatively impact the texture of baked goods. We strongly recommend that you buy Bob’s Red Mill white and brown rice flours.


Using Milk Powder:  If dairy is part of your diet, we strongly recommend adding the nonfat milk powder. (We use nonfat, rather than whole-­milk, powder because it is more readily available.) If you prefer, use an equal amount of soy milk powder. You can omit the milk powder altogether, however baked goods won’t brown quite as well and they will taste a bit less rich, especially in recipes without a lot of fat.


What did I make?


Using the ATK Flour Blend, I made Lemon Pound Cake and English Muffins.  Oh my, is all I can say.  They both turned out beautifully.  


The pound cake was a melt in your mouth delight with a light golden brown crust.





It went perfect with our traditional Valentine’s Day Fondue.  


We have not had English Muffins in years, but these brought back memories of our pre-gluten free days.  They required a little work, but were so worth the effort. 


Having made many GF flops, I was willing to put in the effort with the knowledge that this recipe had been tested multiple times and would bring us great results.  And it did! 


Even better yet, America's Test Kitchen is letting me share this recipe with you!


America's Test Kitchen Recipe for Gluten Free English Muffins




Why This Recipe Works: Our Classic Sandwich Bread proved to be a good starting point for this recipe—the dough has the necessary flavor and richness—and the classic technique worked well. We portioned the dough into rough balls and let them rise on two rimmed baking sheets until nearly doubled in size. The dough was rather sticky, and we had trouble dusting them with cornmeal (which helps create the distinctive crunch on the exterior of any good English muffin). We found it easier to sprinkle the rimmed baking sheet with cornmeal and then sprinkle more cornmeal over the top of the risen dough rounds. In order to create their distinctive shape and crumb, it’s necessary to flatten the dough rounds both before and during griddling. While some classic recipes cook the muffins entirely on the stovetop, we thought the crusts became much too hard. One minute of griddling per side was sufficient. We then transferred the muffins to a baking sheet and finished by bak‐ ing them in the oven to ensure they were cooked through but not overly browned. Do not substitute soy milk powder for the milk powder in this recipe, as it will negatively impact the flavor and structure of the English muffins.




  • 3 3/4   ounces (3/4 cup) cornmeal 
  • 2          cups warm water (110 degrees) 
  • 2          large eggs 
  • 2          tablespoons unsalted butter, melted and cooled 
  • 14       ounces (3 cups plus 2 tablespoons) ATK Gluten-Free Flour Blend
  • 4          ounces (1 1/3 cups) gluten-free oat flour 
  • 1 1/2   ounces (1/2 cup) nonfat dry milk powder
  • 3          tablespoons powdered psyllium husk
  • 2          tablespoons sugar 
  • 2 1/4   teaspoons instant or rapid-rise yeast
  • 2          teaspoons baking powder
  • 1 1/2   teaspoons salt
  • 3          teaspoons vegetable oil


1. Sprinkle 1/2 cup cornmeal evenly over 2 rimmed baking sheets. Whisk water, eggs, and melted butter together in bowl. Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, baking powder, and salt together on low speed until combined. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble cookie dough.)


2. Working with 1/3 cup dough at a time, shape into rough balls using wet hands, and space at least 1 1/2 inches apart on prepared sheets (5 per sheet). Cover loosely with lightly greased plastic wrap and let rise at room temperature until doubled in size, about 1 hour.


3. Adjust oven rack to lower‐middle position and heat oven to 350 degrees. Remove plastic and, using greased metal spatula, press dough balls into 3/4‐inch‐thick rounds (about 3 1/2 inches in diameter). Dust tops of muffins with remaining 1/4 cup cornmeal.


4. Heat 1 teaspoon oil in 12‐inch skillet over medium heat until shimmering, about 2 minutes. Wipe out skillet with paper towel, leaving thin film of oil on bottom and sides of pan. Carefully lay 4 muffins in pan and cook until bottoms are just set, about 1 minute, occasionally pressing down on muffins with spatula to prevent doming.


5. Flip muffins and continue to cook until set on second side, about 1 minute longer. Transfer muffins to clean baking sheet lined with parchment. Repeat with remaining 2 teaspoons oil and remaining muffins in 2 more batches, wiping skillet clean before each batch and transferring muffins to same baking sheet.


6. Bake until golden brown and firm, 30 to 35 minutes, rotating sheet halfway through baking. Transfer muffins to wire rack and let cool for at least 20 minutes before splitting with fork and toasting. Serve. (Once cooled, unsplit English muffins can be stored in zipper‐lock bag for up to 2 days.)


Freezing tips: Let English muffins cool completely, then wrap individually in a double layer of plastic wrap and then a layer of aluminum foil before freezing. A single English muffin, wrapped in a paper towel, can be microwaved for 20 seconds, then split and toasted.




Order The How Can It Be Gluten Free Cookbook from Amazon

 The How Can It Be Gluten Free Cookbook will be released March 1st.  You can pre-order it now from Amazon.  



Enter Giveaway to win a copy of The How Can it be Gluten Free Cookbook.


Thanks to America's Test Kitchen one person will win a copy of the The How Can it be Gluten Free Cookbook.

This giveaway is open to:

  •     Residents in the contiguous United States.
  •     The giveaway begins now and ends on 2/28/2014 at 12:00 am Pacific Time.
  •     One winner.



a Rafflecopter giveaway

Melting Pot Gluten Free Menu

February 13, 2014

With numerous locations, including Seattle and Bellevue,  Melting Pot offers an extensive Gluten Free Menu that is GFCO Certified.



Melting Pot Restaurants offer a memorable 4-course interactive fondue dining experience.   Each table has it own burners where you cook your food to your own liking. 


The Gluten Free Menu includes creamy cheese fondues, salads, fine wines and, the crowning jewel, chocolates. 




Each cheese fondue includes GF bread and chips for dipping.




For dessert, try the White Chocolate Crème Brulee or the classic Yin and Yang. 




Included is a GF dessert plate. 




Offerings may vary at different locations but the Melting Pot in Bellevue served GF pound cake, brownie bites, strawberries and bananas on their dessert plate. 


Request the GF menu and inform the server of your diet restrictions.  Many substitutions are available.  You will not go home hungry.


 Make reservations well in advance.  These restaurants are very busy. 



It has been a busy week so I am going to let the photos do the talking and we are going straight to the recipe.


Just know that I have perfected this recipe over the last eight years and, with a little patience, anyone can make these. 

Recipe for Gluten Free Cut Out Cookies




  • 1 ½ cups white rice flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 Tablespoon dry milk powder
  • 1 teaspoon xanthan gum
  • 2 sticks (16 Tablespoons) unsalted butter at room temperature (use Earth Balance for dairy free)
  • 1 cup fine bakers sugar
  • Pinch of salt
  • 2 large eggs at room temperature
  • 1 teaspoon grated lemon zest or lemon juice
  • 1 teaspoon vanilla extract


For the Gluten Free Frosting

  • 1 pound box of powdered sugar
  • ¼ cup milk (use almond milk for dairy free)
  • 1 teaspoon vanilla
  • 1 stick butter (use Earth Balance for dairy free)




  1. Whisk together the dry ingredients to form one consistent texture – white rice flour, brown rice flour, potato starch, tapioca starch, dry milk powder and xanthan gum. 
  2. In your electric mixer beat butter, sugar and salt until creamy.   About 5 minutes.
  3. Beat in egg yolks, lemon and vanilla.
  4. On slow speed, beat in the dry mixture one cup at a time until just combined.
  5. Divide dough into three equal parts, flatten into disc, wrap separately in wax paper and refrigerate until firm, overnight or at least one hour.
  6. When ready to bake, preheat oven to 350 degrees F.
  7. Gluten free dough can be sticky and challenging to work with.  Over the course of making cookies the last eight years, I have learned a few tricks:
  • The dough really does need to be cold.  So don’t skip the refrigeration part.
  • If your house is hot, open a window or turn up the AC.  A warm room temperature will turn the dough into a sticky mess.
  • Generously flour the work surface and your rolling pin with cornstarch.  I love my Silicone Baking Mat with Measurements that I very generously coat with cornstarch.  For a roller, I use the Kitchenaid Gourmet Rolling Pin that is also generously coated with corn starch.

8.  Roll out one disk at a time to 1/8-inch thickness, leaving the other dough in the refrigerator until you are ready to use it. 




9.  Cut into desired shapes with cookie cutters.




10.  With a metal spatula, transfer to a cookie sheet lined with parchment paper.  If the dough seems particularly soft, pop the cookie sheet with the cookies on it, in the refrigerate for another 30 minutes to set the dough again.



11.  Bake 10 – 12 minutes, until lightly golden.

12. Slide the parchment paper off the cookie sheet onto the kitchen counter and let cool.

To make the frosting: Combine all of the ingredients with your electric mixer until you reach the desired consistency.






Chocolate Covered Strawberries

February 09, 2014


Like waking up to snow all over the ground. 





Or swinging in the backyard.






Or a beautiful sunset.




Sometimes we have the time to prepare beautiful elaborate meals and treats. 


But other times, we have 15 minutes. 


I don’t think that these are any less special just because they are easy.  In fact, my family loves Chocolate Covered Strawberries.


So here is your really easy and quick recipe that will make everyone smile. 

Recipe for Chocolate Covered Strawberries







  • 1 pound strawberries with stems (the bigger the better) washed and dried very well
  • 6 ounces GF semisweet chocolate
  • Parchment paper


For the chocolate, I used Enjoy Life Dark Chocolate Morsels that were sent to me by Enjoy Life.




I am a big fan of all of the Enjoy Life Chocolates for baking because they are not only good, but they are Certified Gluten Free.   They are also allergen friendly as they are dairy, nut and soy free! 

The Dark Chocolate Morsels worked particularly well with this recipe to give the strawberries an extra rich taste.   You can buy them online from Enjoy Life or you can order Enjoy Life Morsels Regular Sized Dark Chocolate -- 9 oz from Amazon.com.




Line a cookie sheet with parchment paper.

  • Rinse the strawberries and pat until completely dry.  Do not cut the stems off.
  • Heat the chocolate in a microwave-safe bowl at 50 percent power for 1 minute.  Stir and heat at 50 percent power, stirring every 30 seconds, until the chocolate is melted and smooth.




  • Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate and coat. 






  • Place strawberries on parchment paper until the chocolate sets. 





  • Repeat with the remaining strawberries.
  • Store in the refrigerator until ready to serve.