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

Category: Chocolate

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Confession: I’m addicted to ice cream. I may not be running after the ice cream truck these days, but my almost daily summer ice cream-eating habit lives on. These paleo-friendly ice cream cookie sandwiches are easy to love—they’re packed with flavor, sugar crash not included! […]

Apple-Almond Chocolate Chunk Loaf Cake

Apple-Almond Chocolate Chunk Loaf Cake

This loaf cake is a take on a dessert I devoured in Brooklyn years ago. Al di La is one of those restaurants where you feel instantly as if you’re eating in your grandma’s dining room. There’s an incredibly warm, welcoming vibe that just feels like home. That’s true […]

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks.

“The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.”

I tossed in some dairy-free chocolate chips. Another idea is to dip the cookies part way in melted chocolate and sprinkle them with crushed salted peanuts. You could also stir some orange or lemon zest into the cookie dough before baking if you want a nice hint of fragrant citrus.

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

Yield: 24

Ingredients

1½ sticks unsalted Irish butter or dairy-free non-hydrogenated shortening

¼ cup creamy peanut butter

½ cup sugar

½ teaspoon salt

1½ cups Cooking for Isaiah™ Multi-Purpose Flour

¼ cup dairy-free mini chocolate chips

Instructions

  1. Preheat the oven to 300º; grease an 8-inch-square baking pan and line it with parchment paper, letting the ends hang over 2 sides of the pan. In a small saucepan, melt together the butter or shortening and peanut butter.
  2. In a medium bowl, whisk together the sugar and salt. Add to the warm butter mixture and stir to combine. Stir in the flour and the chocolate chips. Transfer to the prepared pan and gently press the dough down evenly. Bake until lightly golden, 35 to 40 minutes. Let cool for at least 15 minutes, then remove the shortbread from the pan and cut into rectangles while still warm.
https://silvanaskitchen.com/gluten-free-chocolate-chip-shortbread-cookies/

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.

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 Thin Mints!

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

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

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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—Thin Mints!

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 Thin Mints!

Prep Time: 25 minutes

Cook Time: 10 minutes

Serving Size: 60 (1-inch cookies)

Ingredients

1 cup Cooking for Isaiah™ Multi-Purpose Flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup granulated sugar

5 tablespoons non-hydrogenated shortening, at room temperature

1 large egg plus 1 large egg yolk, at room temperature

1 teaspoon pure vanilla extract

¾ teaspoon pure peppermint extract

Confectioners‘ sugar, for dusting

2 pounds dairy-free semisweet coating chocolate, such as Guittard or Callebaut

Instructions

  1. Preheat the oven to 350ºF with racks in the middle and upper third. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a large bowl with an electric mixer, beat together the sugar and shortening on medium speed until fluffy, about 1 minute. Reduce the speed to medium-low and beat in the egg and egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture until just combined. Shape the dough into a disk. Working on a confectioners’ sugar–dusted piece of parchment paper, roll out the dough until about 1/8-inch thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  2. Using a 1½-inch round cutter, cut out cookies and place ½ inch apart on the baking sheets. Reroll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes. Bake, switching the pans from top to bottom and front to back halfway through, until firm around the edges, 8 to 10 minutes. Let cool slightly; transfer to wire racks to cool completely.
  3. Meanwhile, bring water to a low simmer in a double boiler. Place two thirds of the chocolate in the double boiler and melt to 115 ?F. Stir in the remaining one third of chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 ?F. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat to coat all the cookies, reheating the chocolate to 90 ?F as needed. Let the cookies set for at least 2 hours.
https://silvanaskitchen.com/gluten-free-dairy-free-thin-mints-girl-scout-cookies/

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…

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!

Gluten-Free Ice Cream Sandwiches

Gluten-Free Ice Cream Sandwiches

My friends Peter and Kelli Bronski of the popular blog, No Gluten, No Problem, have just released their new cookbook, Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day—a great collection of easy, foolproof recipes for those of us who would like to get dinner (and maybe even dessert!) on the table as often as possible.

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).

In my usual former reporter-mode, I asked Juli and George a million questions about paleo and learned that it’s a lifestyle that embraces gluten-free and follows my food philosophy of eating based on how your body responds to what you’re putting in it. That said, in paleo, you can have grass-fed dairy. For those of us following a dairy-free diet, please swap in your favorite dairy-free butter substitute in this recipe.

We’ve all since staying in touch since our dinner and I wanted to share their new cookbook with you, The Paleo Kitchen, which has already hit The New York Times bestseller list. Congratulations, guys!

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

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 1 Loaf

Serving Size: 9 by 5 inch / 23 by 12 cm

Ingredients

For the banana bread:

4 medium bananas (about 1 pound/455 grams)

4 eggs

¼ cup (½ stick/50 grams) grass fed butter, melted

½ cup (125 grams) almond butter

½ cup (60 grams) coconut flour

1 teaspoon baking soda

1 teaspoon baking powder}

1 teaspoon vanilla extract

Pinch of salt

For the swirl:

2 tablespoons grass-fed butter

2 tablespoons ground cinnamon

½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips

1 tablespoon organic honey

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
  2. Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
  3. In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
  4. Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
  5. Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
https://silvanaskitchen.com/paleo-cinnamon-chocolate-swirl-banana-bread/

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 Chocolate-Dipped Coconut-Almond Bars

Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

I am a self-confessed snacker. Some may even call me an all-day grazer. Ever since I first laid my eyes on a KIND bar at Starbucks, it became my afternoon addiction along with coffee. Eventually, I ordered them online by the box. I’d toss them in my canvas bag just in case I got hungry on the subway or lying on the grass in the park. My kids gradually caught on, tasted the bars and there we were fighting for the last bar in the 12-count box. That’s when I knew I needed to make them myself.

Gluten-Free Cookies-n-Cream Waffle Recipe

Gluten-Free Cookies-n-Cream Waffle Recipe

Happy Celiac Awareness Month!

Today is the first day in May that we celebrate being gluten-free. It’s been seven years since Isaiah was diagnosed as gluten and dairy intolerant. I can honestly say that his diagnosis changed not only his life, but mine.

As a food professional—food magazine editor, bakery owner or recipe columnist—I couldn’t imagine having to re-think everything I did in the kitchen and at the supermarket. Just like you, I had to start from scratch.

Admittedly, I was overwhelmed. But, I was also deeply motivated. There’s no greater incentive in life to figure out a solution—fast—than when your child’s well-being is at risk. Isaiah wasn’t absorbing nutrients and he was tired and sick most of the time.

I understood, in that moment, that we have the power to heal our bodies and thrive again. If we can restore our children’s energy and health by avoiding gluten (and in Isaiah’s case, dairy, early in his journey), then I believe that this power can’t be underestimated nor can it be taken for granted.

I hope you’ll join me and my kids in taking back our health and reclaiming our favorite family recipes. I know we’ll be celebrating this month—just as we do every day of the year—by enjoying long breakfasts (definitely our favorite meal of the day!) full of decadent waffles (get my new Cookies-n-Cream Waffles recipe pictured above on the Food Network now). For dairy-free substitutions, please see below.*

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

Let’s get cooking,

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*When I publish gluten-free recipes that contain dairy for other brands, I’m happy to provide substitutions. In the case of the waffles above, here are some swap-in ideas:

For the milk >>  your preferred non-dairy milk or creamer (I’m making my own cashew milk right now, but any would work here—rice, almond, quinoa, hemp, coconut, soy, etc.).

For the white chocolate chips >> dairy-free semisweet chocolate chips

For the cookies >>  the Glutino cookies do not contain dairy, but they are processed in a facility where milk is used. You can substitute Enjoy Life Crunchy Double Chocolate Cookies if you prefer.

For the whipped cream >> omit or use store-bought SoyaToo! rice whip or soy whip.
(At home, I prefer to make my own coconut whipped cream, a recipe in my upcoming cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen).

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Want to pre-order my new gluten-free, dairy-free cookbook? Click here to buy Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

Need general ingredient substitutions? Find your answers in my blog’s Gluten-Free 101 section.

Have a question for me? Please leave a message on my Facebook page, Silvana’s Kitchen.

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

I was first introduced to my friend Tess Masters, aka The Blender Girl, by one of my closest friends, Amie Valpone (The Healthy Apple). This was a few years back and we were all in Santa Monica, California, at a food blogger conference where I was speaking. She was so generous to take us around town to explore tasty—and healthy—foods and fresh-pressed juices in the area. That’s why I’m so excited for all of her success and for her awesome new cookbook, The Blender Girl: 100 Gluten-Free, Vegan Recipes!

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

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 fourth guest and her book!

WHO: Kyra Bussanich, KYRA’S BAKE SHOP
BOOK: SWEET CRAVINGS: 50 Seductive Desserts for a Gluten-Free Lifestyle  (Ten Speed Press, 2013)

RECIPE: Gluten-Free Peanut Butter Truffle Crispy Rice Bars 

Sweet Cravings

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

Yield: 18 bars

Ingredients

Crispy Rice Layer

1/4 cup / 57 g butter

1 (10-ounce) bag / 283 g jumbo marshmallows (I like Kraft ?Jet-Puffed)

2 teaspoons / 10 g vanilla extract

8 cups / 283 g gluten-free crispy rice cereal (such as Erewhon)

Peanut Butter Layer

2 cups / 284 g confectioners’ sugar, sifted

1 cup / 269 g creamy peanut butter

1/2 cup / 113 g butter

1 teaspoon / 5 g vanilla extract

Chocolate Layer

2 cups / 352 g dark chocolate

1/4 cup / 57 g butter

Instructions

  1. Spray an 8 by 11-inch baking pan with gluten-free cooking spray and set aside.
  2. To make the crispy rice layer, melt the butter in a large pot over medium heat, stirring occasionally, until the ?butter browns, 3 to 5 minutes. Add the marshmallows and vanilla and stir continuously until the marshmallows are melted. Remove from heat and stir in the cereal. Pour entire contents into the baking pan. Wet or grease your hands and pat down the cereal so it is level and compact. Freeze for ?15 minutes to cool and set.
  3. Using a stand mixer with a paddle attachment, combine all the ingredients for the peanut butter layer and blend on low speed. Remove the crispy rice layer from the freezer and spread the peanut butter filling evenly over it. Freeze until firm to the touch, 30 to 60 minutes.
  4. In a microwave-safe bowl, or over a double boiler, melt the chocolate and butter for the chocolate layer and stir together until smooth. If using the microwave, heat at 30-second intervals, stirring well in between each interval. Working quickly, spread the chocolate evenly over the peanut butter layer. If the peanut butter is cold, the chocolate will set quickly.
  5. Freeze the pan again, 15 to 30 minutes, as it will be much easier to cut if the peanut butter layer is firm. Cut into bars and serve cold or at room temperature.

Notes

Reprinted with permission from Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle by Kyra Bussanich (Ten Speed Press, © 2013). Photo Credit: Leela Cyd

https://silvanaskitchen.com/kyra-bussanich-gluten-free/
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!

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!

Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Countdown to 2014 Cookbook Giveaway: Day 7

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 final guest and her cookbook!

WHO: Jennifer Perillo, In Jennie’s Kitchen
BOOK: Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen
RECIPE: Dairy-Free Chocolate Egg Cream

Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Yield: 1 Serving

Ingredients

For the chocolate egg cream:

1/4 cup (62 ml) soy, almond or coconut milk

1 teaspoon (5 ml) Homemade Chocolate Syrup (recipe below)

1/2 cup (125 ml) seltzer water, from a freshly opened bottle

For the homemade chocolate syrup (makes 3/4 cup):

1/2 cup (100 grams) granulated natural cane sugar

2 tablespoons (14 grams) dark cocoa powder (I use Valrhona)

1/2 teaspoon vanilla extract

Instructions

  1. Make the chocolate egg cream: Add the milk and chocolate syrup to a 10-ounce (300 ml) glass. Stir well to combine. Vigorously stir the milk mixture with a spoon as you slowly pour in the seltzer. It will foam up considerably, forming a foamy “head”—this is the signature look of an egg cream. Sip and enjoy!
  2. Make the homemade chocolate syrup: Add the sugar along with 1/2 cup (125 ml) of water to a 2-quart (2.2 L) pot. Bring to a boil, and cook for 2 minutes until the sugar has completely dissolved and is thick and syrupy. Reduce the heat to low. Whisk in the cocoa powder and vanilla extract until the cocoa is completely dissolved. Cook for 1 minute more. The syrup will be thin and liquidy. Transfer to a glass jar and set on the counter to cool completely. Store, tightly sealed, in the fridge for up to 3 months. Shake well before each use.

Notes

Recipe reprinted with permission from HOMEMADE WITH LOVE © 2013 by Jennifer Perillo, Running Press, a member of the Perseus Books Group.

https://silvanaskitchen.com/jennifer-perillo-dairy-free-chocolate-egg-cream/

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Countdown to 2014 Cookbook Giveaway, Day 5: Now, I’d like to introduce Danielle Walker and her New York Times bestselling cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great!

Gluten-Free, Dairy-Free Chocolate Chip Cookies

Gluten-Free, Dairy-Free Chocolate Chip Cookies

I needed some comfort this week. Something I can always count on a chocolate chip cookie for. Thinking back when Isaiah was first diagnosed with gluten and dairy intolerances almost six years ago now, I remember wondering if he’d ever bite into another cookie again. As dramatic as it may seem, I couldn’t live with that thought.

Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

Deep in my mom’s kitchen cabinets, you’ll still find my Nana Jennie’s treasured fudge cake pan. It’s one of the few remaining items my mom has left from her beloved grandmother. I can relate.

In fact, I know exactly why she holds on tight to this pan: Nana Jennie was the sweetest—and strongest—woman I ever met. It just so happens Nana Jennie also made the meanest fudge cake with fudge frosting. Her cake was no joke—and I doubt the pan had much to do with it.

Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

This recipe is inspired by Nana Jennie. After all, I didn’t have access to the pan, which comfortably lives in Florida (I’m in Brooklyn), but the intention is all hers.

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,

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Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

Yield: 12

Ingredients

For the cupcakes:

½ cup plus 2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour

1 cup sugar

¾ teaspoon baking powder

¼ teaspoon salt

1½ cups mini chocolate chips

¼ cup cocoa powder

1/3 cup canola oil

3 large eggs, at room temperature

For the frosting:

8 ounces (about 1 1/3 cups) mini chocolate chips

4 tablespoons unsalted butter

1 cup heavy cream

2 cups confectioners’ sugar, sifted

Instructions

  1. Make the cupcakes: In a small bowl, whisk together the flour, sugar, baking powder, salt and ½ cup chocolate chips.
  2. Preheat the oven to 350° and line a 12-cup muffin pan with liners. In a medium heatproof bowl and using a microwave, melt together the cocoa powder, oil, remaining 1 cup chocolate chips and 3 tablespoons water on medium power until almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
  3. Whisk in the eggs and the flour mixture until the batter is smooth and shiny. Transfer to the muffin cups and bake until set, about 25 minutes.
  4. Make the frosting: Meanwhile, place the chocolate chips, butter and heavy cream in a large heatproof bowl. Set over a saucepan of barely simmering water and whisk until melted and smooth. Stir until smooth and let cool for about 8 minutes. Add the confectioners’ sugar and using an electric hand mixer, beat on high speed until smooth and creamy, 3 to 5 minutes. Refrigerate for about 10 minutes, then pipe or spread frosting over the cupcakes.
https://silvanaskitchen.com/gluten-free-chocolate-fudge-cupcakes-with-fudge-frosting/

Gluten-Free, Dairy-Free Creamy Cocoa Nib & Almond Butter Smoothie

Gluten-Free, Dairy-Free Creamy Cocoa Nib & Almond Butter Smoothie

My kids are calling it a heat wave. We’ve hit the 80s here in Brooklyn. Crazy for this time of year. Now, there’s no denying the one thing that will satisfy me—this thick and creamy smoothie. It’s so good, you could even call it dessert. And making it is really as easy as putting all of the ingredients in a blender and blending until smooth.

Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake

Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake

I believe in banana bread.

Ever since I was a little girl, I knew the meaning of speckled ripe bananas sitting on the kitchen counter. And this brought me real comfort. It still does, but not just for me anymore, for my kids.

Gluten-Free, Dairy-Free Slice-n-Bake Oatmeal Chocolate Chip Cookies

Gluten-Free, Dairy-Free Slice-n-Bake Oatmeal Chocolate Chip Cookies

I have a confession to make: There’s no sweet that satisfies me—or my kids—more than a cookie. I think it’s also safe to say that if a cookie has chocolate in it, even better. And while it’s not all that time-consuming to make cookie dough from scratch, I was no stranger to grabbing my share of cookie dough logs from the refrigerated section of my supermarket—that is, until Isaiah was diagnosed with gluten and dairy intolerance. In that instant, my convenient life practically disappeared.

But, I now realize that there was so much more than gluten and dairy in those cookie dough logs. Recently, when I was in San Francisco, my friend said it best: “We know what’s not in gluten-free food, but the real question is, ‘What is?’ ” I’m still processing what this means to me and my family.

This recipe for homemade cookie dough makes baking cookies anytime a cinch again. I hope you’ll love them as much as we do. 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,

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Gluten-Free, Dairy-Free Slice-n-Bake Oatmeal Chocolate Chip Cookies

Yield: 20

Serving Size: 3½-inch cookies

Ingredients

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

1 cup gluten-free old-fashioned oats

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

½ cup unsalted butter or shortening, at room temperature

½ cup packed brown sugar

¼ cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

½ cup chopped walnuts, optional

Instructions

  1. Preheat the oven to 350º. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, oats, baking power, baking soda and salt.
  2. In a large bowl and using a fork, cream together the butter, brown sugar and granulated sugar. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chocolate chips and walnuts, if using.
  3. Form the dough into a log and wrap tightly in plastic wrap (if the dough is too soft to handle, refrigerate for about 30 minutes before shaping). Refrigerate until firm, about 1 hour, then slice into
  4. ½-inch rounds. Place 8 dough slices about 2 inches apart onto the prepared baking sheets. Bake until golden at the edges, about 12 minutes.
https://silvanaskitchen.com/gluten-free-dairy-free-slice-n-bake-oatmeal-chocolate-chip-cookies/

Gluten-Free, Dairy-Free Nutella Coffee Cake

Gluten-Free, Dairy-Free Nutella Coffee Cake

Growing up, I moved around every three to five years. My Roman-born father, Silverio, worked for the Italian government and the second we started settling into our new hometown, it was time to pack up our suitcases again. The one constant besides family, was Nutella. My mom, Penny, would spread the luscious chocolate-hazelnut spread on Italian bread as sandwiches for lunch and she’d swirl it into cakes. My brother, Bernardo, and I would also eat it by the spoonfuls.

Turns out the apple doesn’t fall far from the tree. My son, Isaiah, craves the stuff so much so that when he was diagnosed with dairy intolerance (along with his more severe gluten intolerance), we had to say our goodbyes. But, in my constant determination to spoil my kids, I made my own dairy-free Nutella knockoff. Suddenly, there was no turning back to the store-bought kind. Whether you make your own or use the jarred stuff, you’ll love this chocolate-hazelnut twist on classic crumb cake.

Gluten-Free, Dairy-Free Chocolate-Peanut Butter Doughnuts

Gluten-Free, Dairy-Free Chocolate-Peanut Butter Doughnuts

I can’t imagine my life without peanut butter and chocolate—two flavors that go too well together. When I was pregnant with Chiara, every night I’d indulge in chocolate-peanut butter ice cream. And, now, there’s this.

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

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

Good habits are hard to break.

I should know because I created one with Isaiah when he was in kindergarten. Some of you won’t believe me when I tell you that every day after school, Isaiah and I would walk to our local Italian bakery. He would stare at all of the beautifully and brightly decorated cookies with amazement—his eyes wide open. And every day—before dinner—he would get to choose five cookies. Yes, five. In retrospect, it was indulgent to say the least.

All of that changed in 5th grade when Isaiah was diagnosed with gluten and dairy intolerance. What would we do for snack? Where would we go?

The answer was simple: Home.

In my nearly five years of trading in my gluten-full flour for gluten free, I have focused on recreating Isaiah’s (and now Chiara’s) favorite gluten-full foods, including this cookie.

Just when you think you’ll never eat something ever again, think again. It really is within your reach. Go ahead. It’s yours for the taking.

My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: cookies, of course! Thanks, Caroline, fromThe G-Spot Revolution, for being our host! Please check below for the complete list of bloggers with links to their cookie recipes.

GLUTEN-FREE-RATIO-RALLY1

 

Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

5.5 parts flour (includes the ground hazelnuts)
3.5 parts fat
1 part egg

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

 

Check out more great gluten-free cookie recipes from my blogger friends:Amanda | Gluten Free Maui | Simple Shortbread
Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
Brooke | B & the boy! | Candy Cane Shortbread
Caleigh | Gluten Free[k] | Mulled Spice Cookies
Caneel | Mama Me Gluten Free | Cardamom Date Cookies
Charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
Caroline | The G-Spot | Double Chocolate Chip Peppermint Cookies
Claire | Gluten Freedom | Chai Latte Cashew Cookies
Erin | The Sensitive Epicure | Spritz Cookies with Jam
Gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Shauna Ahern | Gluten-Free Girl and the Chef | Gluten-Free Soft Molasses Cookies
Silvana Nardone | Silvana’s Kitchen | Old-School Italian Jam-Filled Hazelnut Cookies
T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
Tara | A Baking Life | Walnut Shortbread

 

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

Yield: About 36 cookies

Ingredients

1½ cups (210g) Silvana's Kitchen Gluten-Free All-Purpose Flour

1¼ cups finely ground blanched hazelnuts (114g; about 1 cup whole hazelnuts)

1 teaspoon baking powder

½ teaspoon salt

¾ cup unsalted butter or buttery sticks (205g; 14 tablespoons), at room temperature

¾ cup confectioners’ sugar, sifted

1 large egg (58g), at room temperature

1 teaspoon vanilla extract

½ cup seedless raspberry jam, warmed, for sandwiching

4 ounces semisweet chocolate, melted with 1 tablespoon canola oil, coconut oil or shortening, for dipping

Instructions

  1. Preheat the oven to 325º. Add the flour, ground hazelnuts, baking powder and salt to a food processor and pulse until well blended.
  2. Using an electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy. Reduce the speed to low and beat in the egg and vanilla. Using a wooden spoon, beat in the flour mixture until just combined.
  3. Fit a cookie press with the desired disc and fill the press with dough. Press directly onto a parchment-lined baking sheet and bake until just golden around the edges, about 12 minutes. Let cool completely.
  4. Sandwich 1 teaspoon warmed jam between 2 cookies. Let set.
  5. Dip the cookie tips into the melted chocolate mixture and set on a parchment-lined baking sheet until set.
https://silvanaskitchen.com/gluten-free-old-school-italian-jam-filled-hazelnut-cookies/