Tag Archives: dessert

Today: S’more s’mores.

According to the Internet, today is National S’mores Day… the perfect made-up summer holiday, if you ask me.  Here are three tasty ways to celebrate.

S’mores on a stick


Gluten free graham crackers with Peeps s’mores


Lazy (and very tasty) s’mores

No campfire nearby?  S’mores ice cream is the way to go.

Aaaand s’more s’mores ideas:

P.S. You know you’re about to move when the only thing in your freezer is a half-consumed pint of Ben and Jerry’s.

Also On Tap for Today:

Do you have a favorite summer treat?

Today: Gluten free thumbprint cookies.

I hit the sibling jackpot when my younger sister was born.  She was smart, funny, talented and clever.  And then she grew up.  And somehow, she got smarter, funnier, more talented and more clever.  I am so lucky that she only lives a mile away and was only sort of kidding when she said she had given up speaking to me for Lent.

She swung by our condo before the parade on Sunday, and brought her fiance and one of her lovely friends, Amy, along.  And Amy brought along some of the most delicious cookies of all time, adapted from this recipe and her friends’ blog, The Feasting Freds.  With another storm threatening to derail work plans (and following through on that threat with several inches of snow before dawn today), I dug through my cabinets to find that I had almost all the ingredients on hand.  I put on my frilliest apron and got to stress baking.

The original recipe (for maple walnut jam cookies) calls for whole wheat pastry flour, which I swapped out for a mix of coconut flour and almond meal.  I found I needed additional flour mix, as the dough was a bit too soft.  I used agave nectar instead of maple syrup, and was sure to use certified gluten free oats.

Gluten free thumbprint cookies with raspberry preserves


  • 1 cup chopped walnuts
  • 1 cup gluten free oats (I like Bob’s Red Mill)
  • 1/2 cup of almond meal (plus more, if needed)
  • 1/2 cup of coconut flour
  • 1/2 cup canola oil
  • 1/2 cup agave nectar
  • 1/2 tsp cinnamon
  • a pinch of sea salt
  • raspberry preserves (I like Bonne Maman, and not just because I was a French major)


  1. Preheat the oven to 350 F and prepare a rimmed cookie sheet.
  2. Mix chopped walnuts and gluten free oats in a food processor and grind until they’re combined.
  3. In a small bowl, mix the canola oil and agave nectar.
  4. In a larger bowl, combine the dry and wet ingredients, and stir.  Add additional almond flour if needed.
  5. Form the dough into small balls and drop onto cookie sheet.  Flatten each ball slightly and form a depression (or in happier terms, a raspberry preserves pocket) with your thumb.
  6. Add a small amount of preserves (or your favorite jam) to each cookie.
  7. Bake for 12-15 minutes and allow to cool slightly before transferring to a wire rack to cool completely.

These cookies can be a bit crumbly when they first come out of the oven, so it’s important to employ a little will power and allow them to cool and set up.  After a (very large) number of baking flops since forgoing gluten, this recipe was a real victory.  I’ll take ’em where I can get ’em.  These cookies were quick, easy, perfect for giving away and provided just the little project I needed to take my mind of this darn weather.

I’m grateful to Amy for sharing the recipe, and I am grateful to my sister for sharing her friends.

Also On Tap for Today:

Have you made anything tasty lately?

Today: The non-dairy queen.

[tweetmeme source=”elizabethev” only_single=false]Weather like this has me craving a Blizzard.  The ice cream treat, not the weather event.  There is only so much Lactaid a girl can take, though.  Fortunately, there are all kinds of frozen non-dairy “ice cream” available these days.

All it takes is three simple ingredients (four if you include the punchy straw): almond milk, mint chip non-dairy frozen dessert (also made with almond milk) and ice.

Also On Tap for Today:

What’s your favorite summer treat?

Today: Let them eat cake.

[tweetmeme source=”elizabethev” only_single=false]And cookies.  And whoopie pies.  And cake pops.

When Nick and I got to the wedding cake part of wedding planning, we knew the traditional route wasn’t for us.  Wanting to maximize time on the dance floor, and minimize time spent cutting a giant cake.  We came up with a plan: a dessert bar featuring mostly minis that can be consumed while doing your best Michael Jackson crotch grab relevé.

I reached out to Kelly at Mix Bakery, having spent nearly two years day dreaming of her peanut butter cup cupcakes.  We discussed our vision (and shared Pinterest boards, obviously), and immediately I knew Kelly would be a dream to work with.  She saw where I was going with Champagne sequined mini dresses for my bridesmaids, and answered with a color-coordinated cake pop.  It was meant to be.

While we could have tasted samples in Kelly’s kitchen, she had an even better suggestion. Why not have a few friends over and make it a party?  Last night, a few of our favorite people joined us for some very important research.

We sampled:

  • MixFetti and red velvet cake pops
  • A trio of mini cupcakes: peanut butter cup, chocolate and salted caramel, and carrot cake with cream cheese frosting
  • Traditional and strawberry whoopie pies
  • Chocolate chip cookies
After I picked up the goods from Kelly, I zipped home to set everything up before our um, researchers arrived.  Scheduling a cake tasting during an elimination diet may have not been the smartest idea, so I gave myself free pass to try a few bites.  Weddings are the perfect justification for free passes, right?  My favorite was the peanut butter cup minis, naturally, but the MixFetti cake pops were pretty incredible too.
It was so fun to get feedback from our pals, and see what everyone else enjoyed most.
If last night was any indication, we’re in for quite the party. 141 days to go…
Also On Tap for Today:
  • Interviewing at Clark’s therapy dog placement
  • Barn doors + outdoor grill = Okay, let’s move to the suburbs!
  • Happy Friday! 🙂
Salty or sweet?