Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Category: Holidays & Parties

Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce

Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce

Back when Isaiah was first diagnosed with gluten intolerance more than 10 years ago, people didn’t even know what “gluten” was. Do you remember the era of the crumble-into-a-million-pieces, dry-as-sandpaper gluten-free bread? Okay, so what does that have to do with potstickers? Oh, that’s right, […]

Grilled Shrimp with Summer Guacamole

Grilled Shrimp with Summer Guacamole

What does summer mean to you? To me, besides beaches and backyard barbecues, summer means visiting local farms early Saturday mornings to see the week’s harvest. Summer is peak growing season and that usually means more fruits and vegetables than I know what to do with. Everything […]

Fast & Easy Super Bowl Snacks

Fast & Easy Super Bowl Snacks

I know nothing—and I mean nothing—about football. I do know how to up my game when it comes to making fast-and-easy Super Bowl snacks. I’m talking finger-licking foods so good that you’ll want to put some aside before you bring out the platter to your friends and family.

What do I look for in a party snack? Simple ingredients I likely already have in my kitchen combined with low-maintenance prep and cook times. Here are three I recently created for the Food Network’s Healthy Eats blog. They’re all gluten-free, of course, and I’ve added swaps if you’re also dairy-free. Please let me know if you need any brand recommendations!

 

French Onion Dip Stuffed Mushrooms
REPLACE reduced-fat sour cream or nonfat yogurt with DAIRY-FREE sour cream, plain coconut yogurt or plain almond yogurt

Super Bowl

 

Chicken Parm Wings

REPLACE grated parmesan with DAIRY-FREE parmesan
REPLACE shredded mozzarella with DAIRY-FREE shredded mozzarella

Super Bowl

 

Honey-Roasted Peanut and Pretzel Caramel Corn Crunch
This recipe is 100% dairy-free!

Super Bowl

 

The Proof Is in the Gluten-Free Pecan Pie

The Proof Is in the Gluten-Free Pecan Pie

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods. This pecan pie is all the proof you need.

Gluten-Free Banana Crème Brûlée Cheesecake

Gluten-Free Banana Crème Brûlée Cheesecake

Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!

Gluten-Free Crispy Fried Chicken

Gluten-Free Crispy Fried Chicken

I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation.

My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.

I started reading about frying. What was the easiest way? What’s the difference between shallow and deep frying? Did I need a special fryer? A splatter screen? How much oil? What kind?!

Then, of course, I needed the perfect fried chicken recipe: One that would yield an undeniably crispy shell that kept all of the chicken juices locked in, making for super moist chicken. Many attempts later, I landed on coconut milk—my secret ingredient. Let me start by saying that I don’t love the flavor of coconut unless I’m eating Indian or Thai or maybe the occasional Mounds bar when trick-or-treating on Halloween.

I can promise that at the end of this recipe, when you sit down, close your eyes and bite into a piece of fried chicken, you’ll be thinking many tasty thoughts and none will be about coconut. Sure, coconut milk isn’t the first ingredient that comes to mind when marinating chicken for frying, but much like regular buttermilk, it yields meat that’s moist and tender.

As for deep-frying, don’t sweat the technique or the deep-fry thermometer. To test if your oil is hot enough, just add a pinch of gluten-free flour to the oil. If it sizzles and rises to the surface, you’re ready to start frying.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get frying,

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Gluten-Free Crispy Fried Chicken

Serving Size: 4

Ingredients

One 13-ounce can full-fat coconut milk

2 large eggs, at room temperature

1 tablespoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

One 3½-pound chicken, cut into 8 pieces, or 3½-pounds chicken pieces, patted dry

1½ cups Cooking for Isaiah™ Multi-Purpose Flour

¼ cup cornstarch

2 tablespoons Old Bay seasoning

1 teaspoon baking powder

Canola oil, for frying

Instructions

  1. In a large bowl, whisk together the milk, eggs, chili powder, salt and pepper. Add the chicken, cover and refrigerate for at least 1 hour or overnight. Line a baking sheet with parchment paper.
  2. In a shallow bowl, whisk together the flour, cornstarch, Old Bay and baking powder. Drain the chicken and dredge in the flour mixture. Place on the baking sheet.
  3. In a large cast-iron skillet, heat 1 inch of oil over medium heat until a deep-fry thermometer measures 360ºF.
  4. Carefully add the chicken to the hot oil and fry, turning occasionally, until cooked through, about 20 minutes; drain on a paper towel–lined wire rack. The chicken is fully cooked when an instant-read thermometer inserted near the bone measures 170°F. (The fried chicken can be kept warm in a 250ºF oven for up to 1 hour or served at room temperature.)

Notes

Recipe excerpted from SILVANA’S GLUTEN-FREE AND DAIRY-FREE KITCHEN ©2014 by Silvana Nardone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photograph by ©John Kernick.

https://silvanaskitchen.com/gluten-free-crispy-fried-chicken/

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Samoas!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Do-Si-Dos!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking… 

Screen Shot 2015-01-26 at 7.27.05 AM

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting today through Thursday, I’ll post a new gluten-free, dairy-free DIY Girl Scout Cookie recipe each day. First up—Tagalongs!

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101 or ask me on FACEBOOK.

Let’s get cooking,

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DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 24

This recipe was developed by my friend and former Every Day with Rachael Ray magazine colleague, Amy Howard Williams, who now blogs at Cupcakes and Cappuccino.

Ingredients

½ cup plus 3 tablespoons non-hydrogenated shortening unsalted butter, at room temperature

½ cup sugar

1 tablespoon plus ¼ teaspoon pure vanilla extract

2½ cups blanched almond flour

¼ cup cornstarch

1 teaspoon salt

1 cup creamy peanut butter

1 cup confectioners’ sugar

3 cups semisweet chocolate chips

Instructions

  1. In a large bowl, beat together the ½ cup butter and sugar until light and fluffy, then add in the vanilla. In a separate bowl, whisk together the flour, cornstarch and salt. Add to the butter mixture; mix until combined. Form the dough into a ball; divide into 2 disks. Wrap each in plastic wrap; refrigerate for 45 minutes.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a 1-inch cookie scoop, drop each cookie about 1 inch apart on the prepared baking sheet; bake until golden around the edges, 10 to 12 minutes. Let cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
  3. In a medium bowl and using an electric mixer, beat together the peanut butter, confectioners’ sugar and the remaining ¼ teaspoon salt and ¼ teaspoon vanilla until fluffy. Top each cooled cookie with 1 teaspoon of the peanut butter filling; refrigerate for 10 minutes.
  4. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and 3 tablespoons butter until smooth. Remove from the heat.
  5. Line a baking sheet with parchment paper. Using two forks, dip each cookie in the chocolate coating to cover completely. Tap the fork gently on the rim of the pan to remove any excess chocolate. Place the cookies on the prepared baking sheet; refrigerate until set, 1 to 2 hours.
https://silvanaskitchen.com/gluten-free-dairy-free-tagalongs-girl-scout-cookies/

My Top 10 Gluten-Free Super Bowl Recipes

My Top 10 Gluten-Free Super Bowl Recipes

The Super Bowl? I confess I’ve never watched it. Like, really, sat down on the couch and followed every play. I do, however, love to cook for the Super Bowl, which for me is just a wonderful reason to spend time with friends and eat fun finger foods together.

Gluten-Free Cinnamon Buns with Cream Cheese Icing

Gluten-Free Cinnamon Buns with Cream Cheese Icing

WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing

Gluten-Free Nutty Thumbprint Cookies

Gluten-Free Nutty Thumbprint Cookies

In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!

Now, I’d like to introduce my third guest and her new cookbook!

WHO: Alice Medrich, alicemedrich.com
BOOK: Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
RECIPE: Gluten-Free Nutty Thumbprint Cookies
NOTE FROM ALICE ON THE COOKIES: These thumbprint cookies are a filled version of ultra-tender, not-too-sweet Russian tea cakes, which are remarkably similar to Mexican wedding cakes or those divine crescent-shaped Austrian cookies made with almonds or hazelnuts instead of walnuts or pecans. The combination of rice and oat flours makes these especially tender and flavorful. To make tea cakes or wedding cakes instead of thumbprints, skip the “poking” and filling steps and just dust the cookies with powdered sugar.

To enter for your chance to win, just share your favorite gluten-free flour in the comments below.*

COVER. Flavor Flours. HIGH RES2

*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

Gluten-Free Nutty Thumbprint Cookies

Yield: 36 - 40

Serving Size: 1½-inch cookies

Ingredients

1½ cups (150 grams) walnuts or pecans

¼ cup plus 2 tablespoons (55 grams) white rice flour or ½ cup plus 1 tablespoon (55 grams) Thai white rice flour

1¼ cups plus 2 tablespoons (140 grams) oat flour

¼ teaspoon salt

? teaspoon baking soda

? cup (65 grams) granulated sugar

¼ cup (60 grams) cream cheese, cold, cut into chunks

12 tablespoons (1½ sticks/170 grams) unsalted butter, slightly softened and cut into chunks

1 teaspoon pure vanilla extract

¼ cup (20 grams) powdered sugar for dusting

Instructions

  1. Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
  2. Combine the nuts, rice and oat flours, salt, baking soda, and granulated sugar in a food processor. Pulse until the nuts are coarsely chopped. Add the cream cheese, butter, and vanilla. Process just until the dough forms a ball around the blade.
  3. Shape slightly rounded tablespoons of dough into 1-inch balls. Place the cookies at least 1½ inches apart on the lined or greased pans. Bake for 15 to 20 minutes, until golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. As soon as the cookies are out of the oven, press the handle of a wooden spoon about halfway into the center of each one.
  4. Set the pans or just the liners on racks to finish cooling. Let the cookies cool completely before storing. Unfilled cookies may be kept in an airtight container for at least 2 weeks. Use the strainer to dust the cookies with powdered sugar, and fill with any chocolate frosting or Nutella; alternatively, shortly before serving, fill with jam, preserves, lemon curd, or purchased dulce de leche or cajeta.

Notes

Excerpted fromFlavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.

https://silvanaskitchen.com/alice-medrich-gluten-free-thumbprint-cookies/

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

WHO: Brittany Angell, brittanyangell.com
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)

To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*

Gluten-Free, Dairy-Free Coconut Pudding

Gluten-Free, Dairy-Free Coconut Pudding

WHO: Alejandra Ramos, Always Order Dessert.
BOOK: The Puerto Rican Christmas Table: 40+ Classic Holiday Recipes Restyled for Modern Kitchens
RECIPE: Gluten-Free, Dairy-Free Tembleque (Coconut Pudding)

To enter for your chance to win, just share a favorite holiday memory in the comments.*

E-Book: Silvana’s Gluten-Free & Dairy-Free Holiday Cookies

E-Book: Silvana’s Gluten-Free & Dairy-Free Holiday Cookies

I just published my first-ever e-book, Silvana’s Gluten-Free & Dairy-Free Holiday Cookies—just in time for the festive season. It’s a special collection of my—and my family’s—favorite holiday cookies. There will be some tried-and-true and some new-to-you recipes—all with photos! Take a look…

Here’s the holiday cookie lineup:
1. Gluten-Free, Dairy-Free Gingersnaps
2. Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
3. Gluten-Free, Dairy-Free Black & White Cookies
4. Gluten-Free, Dairy-Free Snickerdoodle Cookie Sandwiches
5. Gluten-Free, Dairy-Free Iced Soft Oatmeal Cookies
6. Gluten-Free, Dairy-Free Chocolate Pecan Florentines
7. Gluten-Free, Dairy-Free Italian Jam-Filled Hazelnut Cookies
8. Gluten-Free, Dairy-Free Cut-Out Cookies with Royal Icing
9. Gluten-Free, Dairy-Free Fig-Walnut Biscotti
10. Gluten-Free, Dairy-Free Chocolate–Peanut Butter Cookies
11. Gluten-Free, Dairy-Free Pine Nut Cookies
12. Gluten-Free, Dairy-Free Pumpkin Whoopie Pies
13. Gluten-Free, Dairy-Free Iced Shortbread Cookies
BONUS RECIPE: Gluten-Free, Dairy-Free Almond Paste

You can get the e-book FREE with the purchase of 1 bag of my Gluten-Free, Dairy-Free Multi-Purpose Flour. At checkout, just enter Coupon Code:
FREECOOKIES

From my kitchen to yours, I wish you the happiest of gluten-free, dairy-free holidays!
xo,
Silvana

(Please note: All offers end 12/31/14.)

My Most Popular Gluten-Free Thanksgiving Recipes

My Most Popular Gluten-Free Thanksgiving Recipes

This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family!

Gluten-Free, Dairy-Free Thanksgiving Desserts

Gluten-Free, Dairy-Free Thanksgiving Desserts

I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Dairy-free ice cream can be a challenge—whether you’re make a batch at home or even picking up a pint at your local supermarket. I don’t know if you’ve tried all those store-bought, dairy-free ones, but they can be really icy, which is disappointing for the gelato lover in me (I am half Italian, after all!).

But creamy, dairy-free ice cream? Now, that’s a real challenge. If you know Kelly Brozyna, aka The Spunky Coconut, like I do, you know she’s the master of any dairy-free foods—from yogurt to yes, ice cream!

 I’m excited to support her new cookbook, DAIRY-FREE ICE CREAM: 75 Recipes Made without Eggs, Gluten, Soy or Refined Sugar and share her recipe for Dairy-Free Fried Banana Ice Cream.

 
Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Yield: 1 to 1½ quarts

Ingredients

2 tablespoons buttery spread

2 ripe bananas, at room temperature

1/3 cup coconut sugar, finely ground in a spice grinder

One 13.5-ounce can full-fat coconut milk

2 tablespoons water

1 cup almond, cashew or hemp milk

2 tablespoons vanilla extract

2 teaspoons lemon juice

Big pinch of fine-grain sea salt

Instructions

  1. Heat a 12-inch frying pan over medium heat, then add the buttery spread.
  2. Slice the bananas into ½-inch pieces and lay them flat side down in the pan. Do not disturb for 3 minutes.
  3. Flip the bananas to the other side, and do not disturb them for another 3 minutes.
  4. Put the browned bananas, ground coconut sugar, and coconut milk in a blender.
  5. Wearing an oven mitt, add the water to the frying pan and swirl it around. This releases all the yummy brown bits on the bottom of the pan.
  6. Add the pan water to the blender, then puree until smooth.
  7. Add the almond, cashew or hemp milk, vanilla extract, lemon juice, and salt. Puree until smooth.
  8. Freeze for about an hour or refrigerate until cold.
  9. Pour into the ice cream machine and churn per the manufacturer's instructions.
  10. Eat right away or freeze until hard for pretty scoops.
https://silvanaskitchen.com/dairy-free-fried-banana-ice-cream/
Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).

Gluten-Free Mini Cream Puffs

Gluten-Free Mini Cream Puffs

Cream puffs can be intimidating—gluten-free or not. But when gluten-free pioneer Carol Fenster is teaching you how to make them, you know you’re in good hands! I first meet Carol when I was in Chicago doing a doughnut cooking demonstration (I made these Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts) at the Gluten-Free & Allergen-Free Expo. I watched as she taught an audience full of people how to make gluten-free baguettes. Her calmness and baking expertise made me feel like it was possible to make any of Isaiah’s favorite foods gluten-free.

Gluten-Free, Dairy-Free Candied Coconut Cookies

Gluten-Free, Dairy-Free Candied Coconut Cookies

It’s not every day that Isaiah, now a junior in high school, comes home with a homework assignment that involves baking. Of course, he sprung it on me last minute, but luckily I had all of the ingredients on hand. Isaiah chose the recipe, which comes from the website, Que Rica Vida, and I adapted it to be gluten-free.

The next morning, I woke up and cranked out the pictures and the cookies that would be part of his end-of-year Spanish oral presentation. He printed and cut out the images, and glued them onto his poster board. Then, he packed up the cooled cookies so he could bring them in for his teacher, Ms. Joya, and his classmates to enjoy as part of the experience. He came home later that day and was excited to report that we got an “A.” He sure does make me laugh!

Please come say “hi” and let me know what you think of this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

STEP-BY-STEP DIRECTIONS

Gluten-Free, Dairy-Free Candied Coconut Cookies
1. Add the coconut, sugar, flour, egg whites, honey, vanilla and salt to a medium saucepan; stir to combine. Cook over medium-low heat, stirring constantly, until thickened, about 20 minutes, taking care not to let the mixture brown.

 

Gluten-Free, Dairy-Free Candied Coconut Cookies
2. Cook over medium-low heat, stirring constantly, until thickened, about 20 minutes, taking care not to let the mixture brown.

 

Gluten-Free, Dairy-Free Candied Coconut Cookies
3. Transfer to a prepared baking sheet and spread out using a silicone spatula; let cool for 5 to 10 minutes.

 

Gluten-Free, Dairy-Free Candied Coconut Cookies
4. Using a 1½-inch ice cream scoop, scoop the mixture out onto the remaining prepared baking sheet about 1 inch apart. Bake until golden and shiny on the outside, about 20 minutes.

Gluten-Free, Dairy-Free Candied Coconut Cookies

Yield: About 12

Ingredients

2 cups unsweetened shredded coconut

1¼ cups sugar

¼ cup Silvana's Kitchen Gluten-Free All-Purpose Flour

4 large egg whites

1 tablespoon honey

1 teaspoon vanilla

¼ teaspoon salt

Instructions

  1. Preheat the oven to 350º and line 2 baking sheets with parchment paper. Add the coconut, sugar, flour, egg whites, honey, vanilla and salt to a medium saucepan; stir to combine. Cook over medium-low heat, stirring constantly, until thickened, about 20 minutes, taking care not to let the mixture brown.
  2. Transfer to a prepared baking sheet and spread out using a silicone spatula; let cool for 5 to 10 minutes. Using a 1½-inch ice cream scoop, scoop the mixture out onto the remaining prepared baking sheet about 1 inch apart. Bake until golden and shiny on the outside, about 20 minutes.

Notes

Recipe adapted from Que Rica Vida.

https://silvanaskitchen.com/gluten-free-dairy-free-candied-coconut-cookies/

Gluten-Free Salted Molten Chocolate Chip Dulce-de-Leche–Stuffed Cookies

Gluten-Free Salted Molten Chocolate Chip Dulce-de-Leche–Stuffed Cookies

Valentine’s Day or not, these pantry-friendly treats will sweeten your day. Plus, you can make them in 3 simple steps. For the complete recipe, check out my post over on the Food Network’s FN Dish!

Kyra Bussanich’s Gluten-Free Peanut Butter Truffle Crispy Rice Bars

Kyra Bussanich’s Gluten-Free Peanut Butter Truffle Crispy Rice Bars

Countdown to 2014 Cookbook Giveaway, Day 4: Now, I’d like to introduce my fourth guest, Kyra Bussanich, and her cookbook, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle!

Michelle Buffardi’s Gluten-Free Chilly Penguin

Michelle Buffardi’s Gluten-Free Chilly Penguin

Countdown to 2014 Cookbook Giveaway: Day 8

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting! 

Now, I’d like to introduce my eighth guest and her book!

WHO: Michelle Buffardi
BOOK: Great Balls of Cheese (Houghton Mifflin Harcourt; 2013)
RECIPE: Gluten-Free Chilly Penguin

Great Balls of Cheese

If you prefer a sportier penguin, set this guy on two slices of red bell pepper to make him look like he’s skiing, but if you want your penguin to chill, set him on feet made from sliced carrots.

Michelle Buffardi’s Gluten-Free Chilly Penguin

Yield: 15 to 20

Ingredients

16 ounces cream cheese, softened

4 ounces blue cheese

2 teaspoons chopped shallots

1/4 teaspoon coarse salt

Dash hot sauce, such as Frank’s RedHot

1/2 cup poppy seeds, for coating

2 dark raisins, 1 almond, 1 carrot, 1 red bell pepper (optional), and 1 scallion, for decorating

Gluten-Free crackers, for serving

Instructions

  1. Using a stand mixer or a bowl and a spatula, mix together the cream cheese, blue cheese, shallots, salt, and hot sauce. Form the mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.
  2. Before serving, remove a 2-inch piece of the cheese mixture, roll into a ball, and set aside; this will be the penguin’s head. Re-form the remaining cheese mixture into an egg shape. Cut out a triangle shape roughly the length of your cheese ball from a sheet of wax paper. Press the wax paper into the cheese ball, with the widest part of the paper on the widest part of the cheese ball. Roll the cheese ball in the poppy seeds and set the ball on a plate. Slowly remove the wax paper; the ball should be covered in poppy seeds except for the penguin’s breast. Set the head on top of the penguin’s body and add the raisins for the eyes and the almond for the beak. Slice off 2 equal-sized rounds of the carrot and arrange them on either side of the head as earmuffs. Connect the earmuffs with the green part of the scallion. Using a vegetable peeler, peel 1 long strip off the carrot; wind this around the penguin’s neck as a scarf. Slice the remaining carrot into toes and arrange at the bottom of the penguin’s body to make its feet, or use two red bell pepper slices.
  3. Serve with crackers.

Notes

Excerpted from GREAT BALLS OF CHEESE, © 2013 by Michelle Buffardi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Jason Wyche.

https://silvanaskitchen.com/michelle-buffardi-gluten-free-cheese-balls/

 

 

Gluten-Free Ice Cream Cupcakes

Gluten-Free Ice Cream Cupcakes

No surprises here: I have a sweet spot for dessert and especially ice cream (we just made ice cream cones from scratch last week!). Summer is my excuse for treating myself to ice cream, the only thing that seems to cool me off on a hot, humid day. And, I don’t mean dairy full. My kids and I love Italian ice, sorbet and the new rice, almond and coconut milk-based, non-dairy ice creams that we can now find in the freezer section of our local supermarket.

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Countdown to 2014 Cookbook Giveaway, Day 6: Now, I’d like to introduce Kelly Brozyna and her new cookbook, THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert!

Happy Gluten-Free Holidays!

Happy Gluten-Free Holidays!

I just returned to Brooklyn after shooting my next cookbook on location at my house in upstate New York. I’m finally putting the finishing touches on the manuscript and can’t believe the holidays kickoff this week! I’d love to share my latest collection of gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist. Watch a slide show of my gluten-free recipes!

Let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, SILVANA’S KITCHEN.

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

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Here’s a taste of some of the more than 40 gluten-free recipes you’ll find! Dig in!

Breakfast/Brunch
Gluten-Free Powdered Cake Doughnuts

Gluten-Free Lemon-Poppy Seed Buttermilk Pancakes
Gluten-Free Bacon-Pumpkin-Pecan Pancakes
Gluten-Free Carrot Cake Waffles with Cream Cheese Whipped Cream
Gluten-Free Waffles Rancheros
Gluten-Free Banana-Walnut Coffee Cake Muffin Tops
Gluten-Free Muesli Crunch Whole-Grain Muffins
Gluten-Free Apple Snickerdoodle Muffins
Gluten-Free Corn-Blueberry Swirl Muffins
Gluten-Free Brown Sugar Monkey Bread Muffins
Gluten-Free Triple Coconut-Black Sesame Quick Bread
Gluten-Free Powdered Cake Doughnuts

Breads
Gluten-Free Honey, Nuts and Oats Gluten-Free Sandwich Bread

Gluten-Free Parker House Rolls
Gluten-Free Garlic-Stuffed Pull-Apart Buns
Gluten-Free Honey, Nuts and Oats Sandwich Bread
Gluten-Free Seeded Multigrain Sandwich Bread
Gluten-Free “Rye”-Raisin Belgian Waffle Bread

Main Dishes

Gluten-Free Fresh Almond Fettuccine with Tomato-Basil Sauce

Gluten-Free Crispy Pork Potstickers with Sesame Dipping Sauce
Gluten-Free Shake-and-Fry Shrimp Rolls
Gluten-Free Falafel Tacos with Spiced Citrus Crema
Gluten-Free Fresh Almond Fettuccine with Tomato-Basil Sauce
Gluten-Free Almond Frangipane Mushroom and Swiss Cheese Galette
Gluten-Free Pepperoni Pan Pizza
Gluten-Free Creamed Spinach Mac and Cheese

Dessert
Gluten-Free Ultimate Gluten-Free Chocolate Chip Cookies

Gluten-Free Dunked Dulce de Leche Doughnuts
Gluten-Free Peanut Butter Cookie Moon Pies
Gluten-Free Vanilla Bean Golden Cupcakes with Chocolate Frosting
Gluten-Free Hot Cocoa Cupcakes with Meringue Frosting
Gluten-Free Banana Custard-Stuffed Peanut Butter Cupcakes
Gluten-Free Fried Cinnamon-Sugar-Ricotta Fritters
Gluten-Free Apple-Raisin Pie with Walnut-Cream Cheese Crust
Gluten-Free Chocolate-Glazed Boston Cream Whoopie Pies
Gluten-Free Ultimate Gluten-Free Chocolate Chip Cookies
Gluten-Free Frosted Brownie Cookies
Gluten-Free Salted Butterscotch Blondies
Gluten-Free S’mores Brownies
Gluten-Free Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake
Gluten-Free Hummingbird Cake
Gluten-Free Gingerbread Pear Loaf Cake
Gluten-Free Almond-Streusel Tea Cake

 

Winnie Abramson’s Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies

Winnie Abramson’s Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies

Countdown to 2014 Cookbook Giveaway, Day 3: I’d like to introduce my third guest, Winnie Abramson, and her book, One Simple Change!

Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Countdown to 2014 Cookbook Giveaway, Day 2: I’d like to introduce my second guest, Louisa Shafia of Lucid Food, and her new cookbook, The New Persian Kitchen!

Gluten-Free, Dairy-Free Holiday Cookie Party!

Gluten-Free, Dairy-Free Holiday Cookie Party!

The kids start holiday break this Friday, which gives me exactly five days to do all of my baking for the festivities (and of course, Santa). The past few months have been a whirlwind, both personally and professionally, so this year I’ve rounded up my favorite cookie recipes for easy one-stop baking.

I wish you and your family a wonderful, cookie-filled holiday! Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

Gluten-Free, Dairy-Free Ginger Molasses Cookies
Gluten-Free, Dairy-Free Ginger Molasses Cookies

Gluten-Free, Dairy-Free Buttery Cut-Out Cookies with Royal Icing
Gluten-Free, Dairy-Free Buttery Cut-Out Cookies with Royal Icing

Gluten-Free, Dairy-Free Shortbread Cookie Slabs
Gluten-Free, Dairy-Free Shortbread Cookie Slabs

 

Gluten-Free, Dairy-Free Orange-Cocoa Nib Pecan Florentines
Gluten-Free, Dairy-Free Orange-Cocoa Nib Pecan Florentines

 

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies

 

Gluten-Free Pine Nut Cookies
Gluten-Free Pine Nut Cookies

 

Gluten-Free Old-School Italian Jam-Filled Hazelnut Cookies
Gluten-Free Old-School Italian Jam-Filled Hazelnut Cookies

Gluten-Free, Dairy-Free Snickerdoodle Cookie Sandwiches with Hazelnut Cream
Gluten-Free, Dairy-Free Snickerdoodle Cookie Sandwiches with Hazelnut Cream