A little cheese puff delicacy that has been all the rage lately, having been brought into the limelight by Thomas Keller and his French Laundry restaurant and cookbook(s). Gougeres are a step up from the basic cheese puff, employing a French technique for making pate a choux, and featuring the complex flavor of Gruyere cheese. Having read about these tasty goodies one too many times, I decided I had to see if the recipe would work without gluten. I can't vouch for how they compare to the original, having never had the original, but I can say that my GF experiments were decidedly...
adapted from Bittersweet: Recipes and Tales from a Life in Chocolate, by Alice Medrich
A fabulous, decadent, and impressive affair that is deceptively easy to make. Gooey dark chocolate filling in a buttery shortbread crust. What's not to love?
Remember these? I get lots of requests for the donut recipe from the bakery, and here it is!! We didn't fry our donuts, simply baked them in a special donut-shape pan (looks like this). Which means you can make them at home with a minumum of fuss, and enjoy your own 'Sundays at Cooqi'--any day of the week!
Wow! Delicate, crisp, tasty--everything you want in a pizzelle. You can roll them up when their still warm to make cones or cannoli shells.
NOTE: This recipe requires a specific piece of equipment, a pizzelle maker, which is like a waffle iron, but with a thin, decorative surface. You can find these in most kitchen stores or departments, as well as online.
Traditional and gluten-free come together in this universally appealing treat.
When I was a child, I was never much of a fan of pie. I can't for the life of me imagine how that could be (I love pie!!), but even then, the one pie I did appreciate was apple pie made with local fall apples. We used to pick up the fallen Haralsons from the tree in our back yard and load them into a paper bag to give to my grandma, who would turn them into the most delicious pie. I still love me a delish tart-sweet cinnamon-y apple pie, and when the first chill of fall blows in and the apples come to area farmers'; markets, I know it's time to sharpen my paring knife. Just...
Who doesn't love a great pie? You can definitely have it gluten-free, and this recipe is actually less fussy than traditional wheat crust, and offers up flaky goodness so yummy you can even make a
This recipe is adapted from one by Ina Garten (the Barefoot Contessa), who knows a thing or two about fabulous cake. It's a cake for when I'm not messing around. I want a fantastic cake, and I want it moist and chocolatey. I like to top it with serious chocolatey frosting, or fudgy ganache. You can modify this recipe, or choose one of your own, to suit your needs, both for flavor and allergen concerns. Cooqi Cake+Pastry Flour is formulated to give you maximum creative range. If an amazing chocolate cake is where you want to start, this recipe is the ticket!
A great chocolate frosting that is a great complement to our Chocolate Fudge Cake recipe.
