Last month during the Tennessee ICES Day of Sharing one of the demonstrators was a lady who has been catering weddings and special events for years. She set up a table with a generous selection of handmade chocolate candies and kindly shared her recipes. Continue reading »
I love frozen bananas dipped in chocolate, and I tend to make them often during the summer. They’re a fantastic dairy-free alternative to ice cream popsicles, and a healthier option, too. I can’t believe I still haven’t done a blog post featuring this treat, especially since they’re fairly easy to make.
In the past I’ve added coconut milk to the melted chocolate. This is to help thin the consistency for easier dipping, and also to keep the chocolate from setting up too firm when frozen. I’ve also used coconut oil for this, and both work quite well. The coconut milk will give you a softer, more ganache-like coating, whereas the coconut oil makes it harder and more like the outside of a Klondike Bar. Continue reading »
You guys will probably think I’ve lost my mind, posting a back-of-the-box recipe like this. The reason I’m sharing it is because it’s quick, easy, and can be made gluten free. And there just might be one or two of you out there who haven’t tried it. Sure, it’s technically junk food, but it’s not all THAT bad. I even made it with coconut oil instead of butter so it’s vegan. Points for that, right? Plus, this recipe is very child-friendly, which is ideal for anyone who has young budding chefs eager to help out in the kitchen. Not to mention, it’s pretty dang yummy. Continue reading »
I recently found a dairy-free chocolate truffles recipe in The New InterCourses: An Aphrodisiac Cookbook.
This will most likely be the last recipe from Gluten-Free Baking that I’ll have time to make before returning it back to the library. Unless I decide to renew it, which is looking more and more likely because there are still some things in here I need to make. Continue reading »