Gluten Free

Homemade Reese’s-Style Peanut Butter Eggs

Posted by on Wednesday Apr 16th, 2014

Natalie of Good Girl Style is back today to share a perfect indulgence for Easter, once that involves both peanut butter and chocolate. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, chocolate, cream, and rich, creamy peanut butter. Don’t miss her most recent posts, about Strawberry Mousse and Classic Chocolate Truffles.

There’s just something about Reese’s Peanut Butter Eggs that remind me of being a little kid. Easter morning held a new dress, a wonderful breakfast, and the anticipation that these egg-shaped Reese’s might be sitting in my basket by the dozens. They are still one of my all-time favorite candies. Clearly, none of the other shapes of Reese’s can live up to the eggs, so I tend to stockpile this time of year.

The homemade version has been floating around the internet, but I wasn’t convinced it could live up to the real thing. Truth is these homemade treats are just as creamy and peanut-butter-chocolate-goodness-y as the originals–and they’re easy to make. Friends: now we won’t have to raid the shelves of six-packs of Reese’s eggs any longer, because we can make them at home any time we want. Happy Easter!

Strawberry Mousse

Posted by on Wednesday Mar 26th, 2014

Natalie of Good Girl Style is back today to share the first dessert of spring. That’s right: spring. Please, don’t look outside while you click through this post, and you might be able to delude yourself into believing that strawberries are growing right here, right now.

Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, chocolate, cream, and lovable pink strawberries. Don’t miss her most recent posts, about Stovetop Rice Pudding and Classic Chocolate Truffles.

Ahh, fresh strawberry mousse. The pillowy, light pink treat comes together in a snap and tastes of summer sunshine and lazy afternoons. Whip up this dessert when you need reassurance that the snow will melt and we will be wearing shorts, eventually.

In Florida it’s prime strawberry season (and already shorts season, too!), so try to find Plant City, Florida strawberries for great flavor. You can also use frozen berries. If you don’t have time to thaw your frozen strawberries, just run the bag under warm water for a few seconds until the berries soften. With every airy spoonful of this treat, you’ll be transported to a place where the grass is green, the skies are blue, and the strawberries are always perfectly ripe.

Stovetop Rice Pudding

Posted by on Wednesday Feb 26th, 2014

Natalie of Good Girl Style is here today, and she’s brought an easy dessert that you can make to satisfy your late-winter craving for easy sweets. And  you probably have all the ingredients, which means you don’t have to leave the house til spring. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, chocolate, and cream.

Ahh, the dregs of winter. Here we are, staring at mounds of messy, dirty snow, being tempted by moments of sunshine and blue skies. It could give the most cheerful of us a case of the winter blues.

There’s nothing more comforting for a cold late-winter day than a bowl of rice pudding. Warm, creamy, perfectly spiced–and easy to make on the stovetop whenever a craving hits. You can also top this dessert with raisins and/or caramel sauce. So hunker down with a movie and this consoling dessert, and wait it out. Spring will come. And in the meantime, nutmeg, vanilla and Casablanca will be there for you.

Classic Chocolate Truffles

Posted by on Tuesday Feb 11th, 2014

Natalie of Good Girl Style is here today, and she’s brought truffles.  Yes, we already celebrated Valentine’s Day (with fondue, with baked pasta, with steak), but that doesn’t mean we can’t go overboard with more chocolate, this time in the form of homemade chocolate truffles for gifting. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, chocolate, and cream.

There’s nothing better than something handmade to show someone you love them. Scratch that. There is: something handmade and chocolate. These truffles are as easy as can be, and sure to impress any lucky recipient, should you choose to share. We all know chocolate is heart-healthy, right? So this is one heartfelt indulgence you can feel good about. Not to mention they are incredibly rich and creamy.

One batch can be rolled into a few different toppings to switch up the texture and create a pretty box should these be gifted to someone you’re sweet on. We’re not going to get into this tempered chocolate business (which makes the truffles shelf-stable), so these truffles will need to stay cool or refrigerated to hold their shape well. They should last up to 2 weeks if kept refrigerated, though I highly doubt any will last that long!

A Chocolate Fondue Party!

Posted by on Wednesday Jan 29th, 2014

Natalie of Good Girl Style is back today to share a sweet approach to Valentine’s Day that’s as conducive to a date date as to a friend date. Even cooler, we’ve collaborated with new iPad app Makr to design and print menus and cards to help turn Natalie’s fondue dessert into the centerpiece of a full-on Valentine’s Day party.  

Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, chocolate, cream, and–today–bacon. Don’t miss her other adventures in gluten-free chocolate, Frozen Hot Chocolate and Flourless Chocolate Cake. Now, here’s fondue:

You might think fondue is a retro food from the 70s, when your parents thought it was cool. But what about dipping delicious things into even-more-delicious melted chocolate goes out of style? The process is fun, easy and making a comeback! You heard it here first.

Fondue can be romantic for two on Valentine’s Day or fun for a party with your friends. I kept the dippers Valentine’s-themed, with chocolate, red fruits, and a new idea, targeted to any guys in attendance: bacon. Try it, the combination is surprisingly good. And, of course, feel free to add your own twists to the dipping ingredient list.

As for Makr–I (Cara) got to know about the app before the holidays but wasn’t quite organized enough to order anything like food gift labels or party invitations before it was suddenly January. So, I’m thrilled to be able to share the app with you today, in time for making Valentine’s or fondue party menus. On Makr, you get to completely DIY invites, place cards, menus, and the like, then either use them online (totally free), print them yourself, or order really gorgeous professional prints like the ones in this photo.

If you’d like to try Makr, there’s a special promo code–BGSK20–which will get you 20% off a professional print order if you enter it when you check out.

Roasted Spiced Pears

Posted by on Wednesday Jan 15th, 2014

Natalie of Good Girl Style is back today to share a cinch of a wintry dessert that’s luscious without being decadent. Perfect for January, in other words. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, chocolate, cream, and one of the only fruits worth eating this time of year–pears. Don’t miss her first two posts, about Frozen Hot Chocolate and Flourless Chocolate Cake.

Pears. They tend to be a love-hate sort of fruit. But roast them with butter, brown sugar, spices, and a splash of lemon, and they turn into something caramely and undeniably loveable.

Roasted Spiced Pears are a satisfying, easy, and inexpensive dessert to impress your friends after game night or your parents after a nice meal.

Any variety of pear will do for this recipe, though Bosc will roast up firmer than D’anjou. You can peel the pears if you’d like, but it’s not necessary. The caramel sauce that amasses on the baking sheet is so delectable you may wish to double the sauce ingredients for extra pear-caramel sauce! Pour sauce and scoop pears onto a bowl of vanilla ice cream. Save the leftovers to eat on your oatmeal or to fork into your mouth straight from the fridge. 

Flourless Chocolate Cake

Posted by on Sunday Dec 29th, 2013

Natalie of Good Girl Style is back today to share a decadent chocolate cake worthy of your festive New Year’s Eve table. Natalie is joining us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, fruit, cream, and, most importantly for today’s dessert, chocolate. Don’t miss her first post, about Frozen Hot Chocolate.

This showstopper cake is similar in taste and texture to the inside of a truffle: creamy, decadent, and all about the chocolate! The corollary to that is the fact that you won’t miss the flour. Flourless chocolate cake is a thing on its own.

Since chocolate, butter, and eggs are the main ingredients here, it is important to use the best you can find. I used E Guittard 63% bittersweet chocolate, but any high-quality bittersweet or semi-sweet chocolate will do. For the record, this is not the place where you want to use milk chocolate: we want rich, hearty chocolate flavor that will stand up well after a sumptuous holiday dinner and hold its own. The process for making the cake is really simple, though it takes a bit of getting used to if you aren’t used to using a water bath. The water bath insulates the cake and prevents it from ballooning upwards (and all over your oven). You can create one using any deep roasting pan or cake pan.

The smooth surface of the finished cake doesn’t need a frosting, but if you feel compelled, you can drape the cake in a layer of chocolate ganache. Or, keep things simple and pretty with some easy-but-impressive sugar-coated cranberries.