BabyCakes Chocolate Frosting

As promised, here is the most amazing chocolate frosting. Sweet but not too sweet, creamy, chocolaty and delicious. :)

adapted from: BabyCakes, from BabyCakes 2009

• 1 ½ cups unsweetened soy milk or unsweetened coconut milk
• ½ cup dry soy milk powder
• ¼ cup unsweetened cocoa powder
• 1 tbsp coconut flour
• ¼ cup agave nectar
• 1 tbsp pure vanilla extract
• 1 cup coconut oil
• 2 tbsp fresh lemon juice
• 2 to 4 tbsp arrowroot powder, optional

In a blender combine soy milk, soy powder, cocoa powder, coconut flour, agave nectar and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.

Optional: Sometimes I find that the consistency of the frosting is more liquid than I’d like. So after the frosting has refrigerated for 6 hours, I will slowly add in arrowroot powder (one tbsp at a time, stirring frequently to incorporate) until it gets to the thickness I desire.

BabyCakes NYC

Two Christmas’s ago, I was lovingly gifted a gluten-free cookbook by BabyCakes (thank you Natalie). I feel in love immediately. BabyCakes is a gluten-free bakery in Manhattan. They specialize in desserts, with an emphasis in cupcakes, that offer all-natural, organic alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs. Their book is wonderfully written with beautiful pictures and amazing recipes.

That summer Jon and I took a road trip to NYC and my #1 place to visit was this delightful little bakery. Yes, it’s the furthest I’ve ever traveled for dessert but who doesn’t love a great cupcake? Especially if it’s one you can eat!

FYI… Their frosting is crazy good! It’s easy to make, sweet but not too sweet, the perfect compliment to any cake. And to be completely honest sometimes I just forget about the cake and snack on the frosting… ;) Which is what I found myself doing this past weekend!

Stay tuned… chocolate frosting to come…

Watermelon and Bacon Salad

I love to read. Anything and everything. Because of this, I finally decided the time had come to get a few girls together to start a book-club. :) Our first gathering was this past Sunday at my apartment, and as any good host, food and beverages must be a part of the event.

One of the dishes I decided to make was a Watermelon and Bacon Salad. I know the combination may sound a little strange, but have no fear, it is amazing! This is one of those salty-sweet combinations that create the perfect bite, especially when the weather is nearing 90 degrees. Easy to make, simple and delicious. I hope you enjoy!

Serves 4 to 6
start to finish: 25 minutes

2 tbsp fresh lemon juice
2 tbsp gluten-free balsamic vinegar
2 tbsp agave nectar
2 tbsp olive oil
1 scallion, minced
3 to 5 springs parsley, stems removed and minced
salt & pepper to taste
6 to 8 cups watermelon, cut into 1 inch chunks
7 stripes gluten-free bacon, diced
¼ cup pine nuts, lightly toasted
½ cup goat feta cheese, optional (you can also sub shredded non-dairy cheese)

In a small bowl, whisk together lemon juice, vinegar, agave, olive oil, onion, parsley and salt & pepper. Set aside.

Fry bacon in a nonstick saute pan for about 8 minutes, until crisp. Remove to a plate covered in paper towel and allow to cool. Once cool finely dice bacon. note: to make this dish faster you can also use precooked bacon

In a second nonstick saute pan, put the pine nuts in it (without oil) and turn the heat to medium. Shake the pan every 30 seconds and toss the pine nuts. When they are fragrant and lightly browned, turn the heat off and remove the pine nuts to a plate and allow to cool.

Place the watermelon into a large serving bowl and pour the liquid mixture over it, tossing lightly. Top with toasted pine nuts, bacon and feta cheese. Serve immediately.

Gluten-Free: Flavor-Free No More

My lovely friend Molly B saw this New York Times post and thought of me. It’s talks a little bit about how Gluten-free cooking is getting better and better, rivaling the “real thing.” They feature a fellow blogger, GlutenFreeGirl, who shares a few tips for creating a great gluten-free flour mix, that I thought was worth passing along. :)

“Her exact mix changes with what she has in the house, but she finds that a ratio of 70 percent grain and/or nut flours (sweet rice, brown rice, cornmeal, sorghum, amaranth, teff, millet, oat, buckwheat or almond) to 30 percent starches (potato starch, arrowroot, cornstarch, tapioca) will yield an all-purpose substitute for wheat flour.”