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

Category: Desserts

Gluten-Free Summer Recipe Collection

Gluten-Free Summer Recipe Collection

Summer is breezing on by so I wanted to share my latest gluten-free recipe collection with you. I recently developed these recipes in partnership with Udi’s. I hope you enjoy them as much as my family!

Please 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.

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

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 sixth guest and her book!

WHO: Kelly Brozyna, The Spunky Coconut
BOOK: THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert (Victory Belt Publishing, 2013)
RECIPE: Paleo, Gluten-Free Chocolate Pie with Raw Graham Cracker Crust

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Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie with Raw Graham Cracker Crust

Yield: 8 servings

Ingredients

Crust Ingredients

1 cup (100 g) walnut halves and pieces

1/4 cup (about 4) soft, pitted Medjool dates

1 teaspoon ground cinnamon

Pinch of sea salt

Filling Ingredients

1 cup coconut cream*

1/2 cup (about 8) soft, pitted Medjool dates

3 ounces dark chocolate, melted

1/4 cup melted coconut oil

2 teaspoons vanilla extract

* Use the cream at the top of a can of separated full-fat coconut milk, such as Natural Value brand (which is BPA-free). To get it to separate, refrigerate a couple of cans overnight.

Instructions

  1. To make the crust, in a food processor with an S blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
  2. Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides.
  3. Rinse the food processor.
  4. In a small saucepan, heat the coconut cream just slightly.
  5. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
  6. Pour the filling over the crust, and chill to set.
  7. When you’re ready to serve the pie, top it with whipped coconut cream.
  8. Store the pie in the refrigerator.
https://silvanaskitchen.com/kelly-brozyna-paleo-gluten-free-chocolate-pie-raw-graham-cracker-crust/

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! Meanwhile, I’d love to share my latest collection of more than 40 gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist.

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

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 second guest and her new cookbook!

WHO: Lousia Shafia, LUCID FOOD
BOOK: THE NEW PERSIAN KITCHEN  (Ten Speed Press, 2013)
RECIPE: Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Cover high res

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

Yield: 18 cookies

Ingredients

Dough

1 cup unsalted butter or refined coconut oil, at room temperature

1/3 cup plus 1/2 cup organic cane sugar

1 teaspoon vanilla extract

1 egg

3/4 cup fava bean flour

3/4 cup coconut flour

1/2 cup tapioca flour

1/2 teaspoon sea salt

1 teaspoon ground cardamom

2 teaspoons baking powder

Filling

1/2 cup finely chopped walnuts

1/2 cup Medjool dates, pitted and chopped

1/2 teaspoon ground cinnamon

1/4 cup freshly squeezed orange juice

2 tablespoons honey

Pinch of sea salt

Instructions

  1. To make the dough, in an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.
  2. To make the filling, combine 1/4 cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.
  3. Line two baking sheets with parchment paper.
  4. To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.
  5. Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.
  6. Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.
https://silvanaskitchen.com/louisa-shafias-gluten-free-dairy-free-date-and-walnut-filled-cookies/

Gluten-Free, Dairy-Free Ice Cream Cones

Gluten-Free, Dairy-Free Ice Cream Cones

Some days you just need ice cream—on an ice cream cone. I recently asked my Facebook friends what their favorite ice cream flavor is and got a great response—thank you for sharing with me! For the record, my favorite flavor is Chocolate Peanut Butter…

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 Spiced Powdered Doughnuts

Gluten-Free, Dairy-Free Spiced Powdered Doughnuts

If you’ve been to any of my cooking classes, you know that I like to feed people plenty of personal stories and experiences—and doughnuts. This time I made classic powdered doughnuts and just spiced things up a bit with a mix of warm spices like cinnamon, nutmeg and clove.

Gluten-Free, Dairy-Free Toaster Oven Cookie Crumb Apple Crisp

Gluten-Free, Dairy-Free Toaster Oven Cookie Crumb Apple Crisp

For as long as I can remember, apple crisp was our weeknight dessert—and my family (and I) couldn’t be happier!

There’s just something about the warmth of apples spiced with cinnamon and topped with a crunchy topping that’s satisfying at the end of a long day. Lately, I’ve been playing around with the streusel. Instead of making the classic kind with my flour blend, Silvana’s Kitchen Gluten-Free All-Purpose Flour—like I do for Isaiah’s favorite Pumpkin Muffins, a recipe from my first book, Cooking for Isaiah—I decided to switch things up and use cookie crumbs instead.

Here’s the fun part: You can use whatever gluten-free cookies you have on hand for a last-minute end-of-dinner dessert or pick up some of your favorite cookies at the supermarket. In our crisps, I’ve become partial to gluten-free graham crackers, vanilla wafers and snickerdoodles.

Also, feel free to switch out the apples and use your family’s favorite fruit or whatever you pick up in season at your local farmer’s market.

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 Toaster Oven Cookie Crumb Apple Crisp

Yield: 6

Ingredients

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

¼ cup gluten-free cookie crumbs

1 cup sugar

½ teaspoon cinnamon

¼ teaspoon salt

½ cup unsalted butter or shortening, cut in small pieces

4 apples (about 6 cups), such as Granny Smith—peeled, cored and sliced

Instructions

  1. Preheat the toaster oven to 350°. Grease six 1-cup Pyrex bowls; place on a toaster oven rack. Combine the flour, cookie crumbs, sugar, cinnamon and salt in a small bowl. Rub in the butter with your fingers until coarse crumbs form.
  2. Divide the apples among the bowls and sprinkle each with 1 tablespoon water. Top each with the crumb mixture and bake until the juices are bubbling, about 30 minutes. Switch to broil mode and cook on low until golden, 3 to 5 minutes. Let cool for 5 minutes before serving.

Notes

Strawberries make a great cookie crumb-topped crisp. Swap in 6 cups of farmer's market fresh hulled, halved strawberries (and some rhubarb, too, if you like!) for the apples. You can always bake these in your oven, too! Just preheat the oven to 350º and bake until bubbling and golden, about 30 minutes.

https://silvanaskitchen.com/gluten-free-dairy-free-toaster-oven-cookie-crumb-apple-crisp/

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, Dairy-Free Strawberry Scones

Gluten-Free, Dairy-Free Strawberry Scones

I’ve always had a fascination with strawberries, especially the small, flavor-packed tri-star variety that I find on local Hudson Valley farms. I’ve even had the chance to hand-pick them in the strawberry fields along with my family. So it should come to no surprise that I would put them into everything I make—sweet and savory.

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 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.

Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

With every single one of my kids’ birthdays, I’m reminded that the years are flying by.

So…Fast.

Isaiah just celebrated his 16th birthday. That’s a big number. So much has happened along the way and before more time passes by, I wanted to slow down and thank my mom, Penny. She’s always been an inspiration to me—in and out of the kitchen. It’s not her birthday or Mother’s Day or anything. I’ve just been thinking a lot about her lately.

I just hope I am half the mom to Isaiah and Chiara as my Mom is to me.

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 Thin Minty Cookies

Gluten-Free, Dairy-Free Thin Minty Cookies

When I started spotting kids selling boxes of Girl Scout cookies on the streets of Brooklyn, I knew I had to take matters into my own hands and bake gluten-free, dairy-free ones myself. And, I’m so happy I did. Oh, the difference great ingredients make. It had been six long years since Isaiah could bite into a Girl Scout cookie. His favorite kind—Thin Mints—just had to be his again. Oh, what sweet revenge.

Gluten-Free, Dairy-Free Valentine’s Day Doughnuts

Gluten-Free, Dairy-Free Valentine’s Day Doughnuts

Valentine’s Day is my kind of holiday—sweets, chocolate and lots of good lovin’. Doughnuts really hit the spot year-round, but there’s something special about heart-shaped ones. Just ask my sweet girl, Chiara! Out of all of the flavors I’ve made through the years, these were her favorite, for sure.

Gluten-Free, Dairy-Free Valentine’s Day Doughnuts

Yield: 12

Ingredients

Gluten-free nonstick cooking spray

1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 tablespoons cocoa powder

1 cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg, at room temperature

¼ cup canola oil or melted unflavored coconut oil

½ cup plus 3 tablespoons dairy-free milk

1 tablespoon liquid red food coloring, plus more for the glaze (optional)

2 cups confectioners’ sugar, sifted

Sprinkles, for topping

Instructions

  1. Preheat the oven to 350°. Generously grease two nonstick 6-doughnut, heart-shaped baking pans with cooking spray. In a large bowl, whisk together the flour blend, cocoa, granulated sugar, baking powder, baking soda and salt.
  2. In a medium bowl, whisk together the egg, oil, ½ cup milk and food coloring, if using, until smooth. Add to the flour mixture and whisk until combined. Fill each doughnut cup about half full. Bake until golden and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Let cool completely.
  3. Meanwhile, in a small bowl, combine the confectioners’ sugar, remaining 3 tablespoons milk and a few drops of food coloring, if using. Dip the doughnuts in the glaze to coat; top with sprinkles.
https://silvanaskitchen.com/gluten-free-dairy-free-valentines-day-doughnuts-giveaway/

Gluten-Free Caramel Apple Cupcakes

Gluten-Free Caramel Apple Cupcakes

Apple-picking season may be over, but it’s always a good time for apples and caramel, especially when it’s baked into a cupcake. After you’ve had caramel apples, it’s hard to separate the two classic ingredients and somehow, during this winter cold, the flavor combination and cinnamony aroma that wafts through the house keeps my family warm inside. I’ve made dozens of apple muffins through the years, but I realize now that it was all just practice to get to this definitive treat—caramel apple cupcakes.

Gluten-Free, Dairy-Free Strawberry-and-Oat Nut Bars

Gluten-Free, Dairy-Free Strawberry-and-Oat Nut Bars

Change up your morning routine with make-ahead breakfast recipes, like this one for nut bars. Here, I combine oats with the classic lunchbox flavors of peanut butter and strawberry jam.

Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

While the new year settles in, my family and I long for the familiar. With all of the talk of new year’s resolutions, I always go back to my basic philosophy of everything in moderation. No extremes, just a balanced, easy flow of family, food and fun.

That’s where this new recipe comes in. My kids (and I) love cinnamon toast, so I came up with this recipe with all the flavors and warmth of the toaster classic. Yes, the icing may be a little over the top for breakfast, but one slice will be alright. This recipe uses my cup-for-cup flour, Cooking for Isaiah® Gluten-Free, Dairy-Free Multi-Purpose Flour.

If you haven’t already, please join the conversation in my online community, Silvana’s Kitchen, where you can meet my friends who are cooking gluten-free, too. I’d love to hear how you’re doing!

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

Let’s get baking,

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Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

Yield: 1

Serving Size: 9-by-5-inch loaf

Ingredients

1½ cups Cooking for Isaiah® Gluten-Free, Dairy-Free Multi-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

2 sticks unsalted butter or shortening, at room temperature

1 cup granulated sugar

4 large eggs, at room temperature

2½ teaspoons pure vanilla extract

1 tablespoon cinnamon

½ cup confectioners’ sugar, sifted

1 tablespoon milk, nondairy milk or water

Instructions

  1. In a small bowl, whisk together the flour, baking powder and salt.
  2. Preheat the oven to 325º and grease a 9-by-5-inch loaf pan with cooking spray. In a large bowl and using a handheld electric mixer, beat together the butter and granulated sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and 2 teaspoons vanilla until combined. Reduce the speed to low and gradually add in the flour mixture until just combined.
  3. Transfer half of the batter to a small bowl. Stir in the cinnamon. Alternating, spoon the vanilla and cinnamon cake batters into the prepared pan and swirl with a knife. Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool completely on a rack.
  4. Meanwhile, in a small bowl, combine the confectioners' sugar, milk and remaining ½ teaspoon vanilla. Drizzle over the cooled cake.
https://silvanaskitchen.com/gluten-free-cinnamon-toast-breakfast-loaf-cake/

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

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

It’s fitting that I’m sharing this recipe with you on a Sunday. In Italy, that’s when sweets are celebrated. Growing up, when I lived in Rome, every Sunday was a ritual of going to the local pasticceria with my Neapolitan grandfather, or Nonno as I called him, to pick out a sweet selection of pastries to bring over to my aunt Laura and uncle Fabrizio’s house for lunch.

Gluten-Free, Dairy-Free Shortbread Cookie Slabs

Gluten-Free, Dairy-Free Shortbread Cookie Slabs

Every morning growing up my mom would give us cookies for breakfast. Yes, cookies, and we loved every minute of it. On the kitchen breakfast table, my brother Bernardo and I would find our favorites—Chips Ahoy! Chocolate Chip Cookies, Pepperidge Farm Milano Cookies, Archway Soft Iced Oatmeal Cookies and Peek Freans Nice Cookies. But when the holidays rolled around, there would be a shining tin of shortbread cookies, each variety nestled in its fluted white paper wrapper.

Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches

Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches

I am a confessed chocoholic. Or, to be more precise, I am a self-proclaimed Reese’s peanut butter cup junkie. I have argued to myself over the years that it could be worse. In my mind, there’s nothing better. Nothing more satisfying. Nothing more soothing. Chocolate and peanut butter, please be mine.

Then, came this recipe. This is my attempt at self control. Yes, it’s still chocolate and peanut butter (and sugar), but it’s homemade, so it’s got to be better for me. At least, that’s what I keep telling myself. This cookie is the ultimate in gooey, chocolatey, melt-in-your-mouth creamy peanut buttery goodness. Just look at the picture. It says everything you need to know.

Let me explain it another way: These cookies have all of the elements of a chocolate macaron (of the best kinds, like the ones you’d get in Parisienne patisserie) and a pint of Häagen-Dazs Deep Chocolate Peanut Butter ice cream. They’re that good.

 

Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches

 

Stir melted chocolate gently to avoid seizing.

Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches

 

Sift the confectioners’ sugar to ensure a smooth, fluffy filling.

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Don’t over-bake the cookies: They should still be soft.

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

Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches

Prep Time: 35 minutes

Cook Time: 15 minutes

Yield: 8 big cookies

Ingredients

2½ cups (15 ounces) dairy-free semisweet or milk chocolate chips

4 tablespoons unsalted butter, buttery sticks or shortening, at room temperature

¼ cup plus 2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour

1 teaspoon baking powder

½ teaspoon salt

2 large eggs, at room temperature

½ cup granulated sugar

1 teaspoon pure vanilla extract

½ cup creamy peanut butter

3 tablespoons confectioners’ sugar, sifted

Instructions

  1. Preheat the oven to 350º. Line 2 baking sheets with parchment paper. In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1½ minutes; stir just until smooth.
  2. In a small bowl, whisk together the flour, baking powder and ¼ teaspoon salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir in the remaining ½ cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
  3. Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart. Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes. Let cool completely.
  4. In a medium bowl, beat together the remaining 2 tablespoons butter and the peanut butter. Sift in the confectioners sugar and the remaining ¼ teaspoon salt; beat until fluffy. On the flat side of each of 8 cookies, spread about 1½ tablespoons of the peanut butter mixture; sandwich with the remaining cookies.
https://silvanaskitchen.com/gluten-free-chocolate-peanut-butter-cookie-sandwiches/

 

Gluten-Free, Dairy-Free Ginger Molasses Cookies

Gluten-Free, Dairy-Free Ginger Molasses Cookies

It wasn’t always that the kids had a taste for ginger. It can have a bite, but not these ginger molasses cookies. Years ago, when Isaiah and I used to stop in at the cafes for a hot chocolate with whipped cream, he would often ask for a ginger molasses cookie. So, I decided it was time to finally take to the kitchen and give it a try. As sometimes happens, the first time was a charm. This recipe is built on classic flavors and ingredients with one added bonus. Instead of the over-sized, kinda gummy (rather than chewy), over-sized, clunky cafe cookies, these ones are a perfect mix and crunch and chew.

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

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

When I owned my Italian bakery, I made rustic baked goods. Translation: No. Clean. Lines. In the beginning, I shared a bakery space with an award-winning, seriously talented wedding cake maker and cookie decorator named Regula. She even made my wedding cake, which you can see here in a story about my potluck wedding that appeared in New York magazine.

Gluten-Free, Dairy-Free Jam Crumble Cookie Squares

Gluten-Free, Dairy-Free Jam Crumble Cookie Squares

Not all cookies are created equally. In fact, these cookie squares are part crumbly shortbread and part chewy jam-filled thumbprints. But, I’d have to admit that the best part is that you can make them with any filling—your favorite jam or preserves, or even salted dulce de leche, lemon curd or my dairy-free knockoff nutella. I like to make the cookies year-round, swapping in different flavors for each season. My kids like them any way they come out of the oven.

If you’re wondering why I’ve added a bit of baking soda to the recipe, it’s there to give the cookies their golden-brown color. This is especially helpful in butter-free, gluten-free baked goods. If you have any leftover cookies, just store them in an airtight container between sheets of parchment paper or wax paper.

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