Category: gluten-free

Jack-O-Lantern pudding.


When I was little, Bewitched was one of my favorite TV shows. It used to be on in the early afternoons in syndication, on channel 11 or something. I’d rush home from school to try and catch it. I loved Samantha Stevens so much, and I wished I could just wiggle my nose and do magic like her and Tabitha. I even designed some Cupcake Rehab merchandise based on the show’s opening credits. It’s only fitting that I share this photo! Especially since I’m starting to think about what my jack-o-lantern this year will be. Previous years: Edgar Allan Poe, many varieties of cats, Sally from the Nightmare Before Christmas, Oogie Boogie and Jack Skellington (also from TNBC), pipe smoking pumpkins, regular jack-o-lanterns, witches on brooms and many more.

Jack-o-lanterns are kinda my thing.

So, today since we’re talking about jack-o-lanterns, I thought I’d post just a little a short and sweet little DIY/recipe post for you; in true Halloween-y fashion. These jack-o-lantern puddings are actually just pumpkin puddings in cute glasses that I DIY’ed. I mean, what are jack-o-lanterns made of? Pumpkins! Duh.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

You’ve probably seen this idea or something similar all over the Internet. But do you know how it’s done? Nope- I didn’t buy jack-o-lantern glasses.

And no, I didn’t use a Sharpie.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

I used black electrical tape.

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Flourless chocolate… messiness.

Flourless chocolate cake.

I have made this cake countless times. Countless. It’s one of my mother’s favorites, so I usually end up making it for her birthday (in July) or Mother’s Day. It’s an easy cake for warm weather because it requires very little prep, and it bakes at 275° F, so it doesn’t make your kitchen boiling hot. I could make this cake in my sleep.

Flourless chocolate cake.

Maybe this time I should have!

I made this for my mom for Mother’s Day, and I kind of messed it up. Listen. It tasted perfect. The problem? The pesky sides came off when I removed the springform pan, but whatever. Who cares what it looks like, really. At the end of the day, you’re just shoving it in your mouth, amirite?

Flourless chocolate cake.

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Grilled peaches with ricotta cream & honey.

Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.

Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.

Washington State Stone Fruit peaches- canning season 2014! (click through for recipe for mint julep peaches) #sweetpreservation

Those beautiful fresh summer peaches get soft very quickly, so you’ve gotta use ’em ASAP. And what better way to cook a summer fruit than on summer’s ultimate cooking method… the grill!

Yep. That’s right. Plop them right on that grill! When they’re very soft & ultra-ripe all you need to do is grill them until they get grill marks. What I did was I brushed them with honey first, so the honey kind of caramelized on them when they cooked.

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Pseudo-Dutch potato salad.

It just so happens, I am part Dutch. Not Pennsylvania Dutch, just Dutch. From the Netherlands. Land of the wooden shoes. I’m many things actually- but yes, Dutch is one of them. However I’m not a big fan of potato salad (Dutch or otherwise). I come from a family who LOVES all kinds of mayonnaise-dressed carbohydrate salads; macaroni, potato, etc. And coleslaw too. I did not inherit the love.

But ’tis the season to have barbecues, picnics and eat outside in general. And those usually include a type of salad; be it made with lettuces & greens or potatoes, macaroni or eggs.

Pseudo-Dutch potato salad.

I used farm fresh eggs from Queens County Farm. Obviously, any eggs will do. But just in case you were wondering where I got the blue egg, that should explain it. *wink*

A few of the farm eggs were on the small side, so I made an extra few. If you’re using regular store-bought large eggs, use only 5. For me, the farm fresh unpasteurized eggs seem to boil quicker, maybe because they’re sizes are so varied its hard to figure out the exact timing for boiling a bunch but I always end up with a bit of a darker circle around the yolk when using them. It’s harmless (it’s just ferrous sulfide) so it doesn’t bother me.

Easy pseudo-Dutch potato salad with hardboiled eggs, pickles & optional bacon.

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Haulin’ oats.

Use steel-cut oats to make an easy 'overnight oats' recipe flavored with maple pumpkin butter.

Bad pun. Sorry. For those of you born after the early 90’s, I was making a pun referring to Hall & Oates, a 1970’s/1980’s duo who’s songs “Maneater”, “Kiss On My List” & “Private Eyes” are insanely well-known. But yeah. It was a bad pun.

On the plus side? This is a great idea.

I first saw it on This Homemade Life & I thought it was genius. Problem is, I don’t like oatmeal. I like oatmeal cookies… but not oatmeal. But I still wanted to try it anyway. Jay loves oatmeal, my parents love oatmeal, the whole world loves oatmeal. I was starting to feel like a leper. Truth be told, I’m not a breakfast person. If I’m away on vacation, I can maybe get in the mood for a breakfast or two. Especially on the road at an awesome Mom & Pop style diner. Otherwise, nope. I mean, I love breakfast foods. I’ve been known to have a bowl of cereal or two, & I do enjoy a good breakfast-for-dinner now & then. But I don’t want oatmeal when I’m having it- I want a big ol’ stack of buttermilk pancakes or waffles with butter & maple syrup. And don’t forget: lots of crispy bacon.

So to avoid the stigma of being the only person alive who doesn’t like oatmeal, I thought I’d do my own, more seasonal spin on the “overnight oats” in a jar: maple pumpkin oats.

An easy way to make maple pumpkin overnight oats using maple pumpkin butter.

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Chocolate chocolate whiskey ice cream.

‎”Ice-cream is exquisite. What a pity it isn’t illegal.” —Voltaire‎

Kings County Distillery chocolate flavored whiskey.

One can only imagine what Voltaire would say about this ice cream in particular: a double whammy of both chocolate and chocolate-flavored whiskey from the Kings County Distillery, made for my favorite guy’s 32nd birthday. Yup, that’s right. Jay turns the big 3-2 today! Just so you know- he’s older than I am (by a whopping 2 months & 7 days, but let’s not get into that). See the thing is, usually I ask him what he wants me to bake for him for his birthday (as I do with everyone), then I bake it and give it to him on the actual day. But this year, Jay’s been on tour for over a week and he’s got a show tonight too. So tomorrow is his only day off and then Saturday it’s back to work. I decided to make something that would keep well and only get better with age (like Jay!).

What better than whiskey ice cream?

Chocolate whiskey ice cream. Made with two types of chocolate and chocolate "flavored" whiskey from Kings Co. Distillery.

I mean, the man’s been on tour for a week drinking probably nothing but bourbon & whiskey. Why not just keep the streak going?

Not to mention the fact that I believe it’s officially ice cream time. Memorial Day is next week, and the weather was a partly cloudy yet humid 75° F when I made this batch. To me, that means it’s the start of ice cream season. The whiskey I used for this is, like I said, from Kings County Distillery in Brooklyn, NY. It has actual bits of dark chocolate floating around in it. It’s pretty strong, in my opinion it’s not a terrific “sipping whiskey,” more so one that’s best suited for mixing or baking. However it also has a strong chocolate aftertaste that makes this ice cream super special. But a regular whiskey or bourbon works just fine, too. And I can just imagine using that cherry bourbon chocolate sauce on this… lawdamercy. But the topping I used was pretty spectacular (keep reading for that).

This should probably be called ‘triple chocolate whiskey’ ice cream since there’s two types of chocolate PLUS chocolate whiskey. Call it whatever you want. Either way, it’s amazing.

Chocolate chocolate whiskey ice cream made with two kinds of chocolate PLUS chocolate 'flavored' whiskey from Kings Co. Distillery.

Triple chocolate ice cream: the creamiest ice cream you'll ever make. Or eat. Made with Kings Co. Distillery's chocolate whiskey.I love the way the light reflected & made a halo around the bowls. Even Mother Nature loves this ice cream!


Recipe can be doubled


  • 4 egg yolks
  • 1/4 cup Kings County Distillery chocolate flavored whiskey
  • 1/4 cup sugar, plus 1/4 cup
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 ounces chopped semisweet chocolate
  • 2 ounces chopped dark chocolate


  1. Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside.
  2. In a large saucepan, whisk together cream, vanilla, chocolate and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture. Stir until thickened and remove from the heat.
  3. Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Spin in an ice cream maker for 25 minutes… it probably won’t get much firmer, but this helps “churn” it. Add to a freezer-safe container & freeze for 12-24 hours so it gets firm.

Peanut butter whipped cream!

For an extra special treat, for my peanut butter lover… I made some peanut butter whipped cream to top it with. I know. I know. Don’t even say anything. There’s nothing you CAN say, it’s ridiculous. If you use a creamy peanut butter, yours will look smoother. Mine was crunchy.

Oh. I almost forgot: there are chocolate sprinkles too. Can’t have a birthday without sprinkles.



  • 1 cup heavy whipping cream
  • 1 tablespoon creamy peanut butter (chunky peanut butter works also, I used it)
  • 1 tablespoon confectioner’s sugar
  • 1/2 teaspoon vanilla extract (optional)


  1. In the bowl of a stand mixer, whip the heavy cream until it’s almost but not quite “stiff.”
  2. Add the peanut butter, sugar and vanilla. Beat for another minute & serve.

Triple chocolate WHISKEY ice cream. Two types of chocolate and chocolate whiskey come together to make the creamiest, smoothest, most chocolatey ice cream ever. Oh, and there's peanut butter whipped cream to go with it.

Yeah. Not much to say about that. Well, other than WHOA. This is literally the softest, most creamy ice cream I ever made. It’s super decadent, fudgy & delicious. But it also has a little whiskey bite. Not much, mind you, just enough. However… it melts fast! So be careful. Only take it out right when you’re gonna serve it. It does NOT have to sit out & soften. In my experience, it’s ready to go right out of the freezer. Of course, if you freeze it for weeks, it might get a bit harder, but it still isn’t going to take long to “defrost” enough to serve. I also wouldn’t serve it in cones, it’s far too creamy.

Chocolate chocolate whiskey ice cream. Dark chocolate & semisweet chocolate combine with chocolate whiskey to make a smooth, creamy, rich ice cream that you'll LOVE. Add some peanut butter whipped cream & chocolate sprinkles to complete the experience.

On that note I’ll end this by saying…

Happy birthday Jay! And many more…

Chocolate chocolate whiskey ice cream with peanut butter whipped cream!

Psst.. .the tiki mug giveaway is still going strong. You’ve got until May 27th at 11:59 p.m. to enter. So go!

Sources & credits: Arcoroc French made smoky-clear glass bowls; vintage, Le Creuset mini coccottes in “Twilight” (white shown).

That Earl, he really knows how to jam.

Well since Valentine’s Day is over, and we’ve got some time before the all the green starts (although if you go by Pinterest/blogs it’s already starting), that means some time to bake things that aren’t artificially colored. What fun is that, right? Well as much as I do love me some food coloring (and holy balls I really do), I have to say once in a while it is nice to bake something that’s just… whatever color it is. Something basic. Something simple. Something homey & warm & comforting.

Especially when, like last week, New York gets hit with over a foot of snow. Yes, we were spared the worst of it where I am, but that doesn’t mean I like it.

But I do love tea, and I love muffins, so I don’t think it’s too much of a stretch that I bake a muffin made with tea. I’m not a stranger to using tea in baked goods or jellies, specifically Earl Grey, so it’s not exactly something that’s foreign to me… nonetheless it’s always fun to try a new twist on an old theme. That’s why when I found a recipe for Earl Grey milk jam on Pinterest I had to make it to serve along with some Earl Grey muffins (which are not going to be posted here, because they need a little tweaking).

Side note: this is a short, lazy little post for a lazy little ol’ me. I haven’t been feeling very well lately, I think I’m in need of some more influenza granita. I’m sneezing like crazy!

The milk jam is a very curious thing. It’s like the consistency of dulce de leche, or Nutella, maybe just a bit thinner. It seems to be popular in Japan, although in France they apparently have some version of it as well. It’s excellent on these muffins, but it’s also equally good in tea or coffee. Basically, dulce de leche means “candy of milk” or “milk candy” or even “milk jam”, so it’s not surprising that in some places milk jam is indeed what we think of as a thick caramel sauce, or dulce de leche. But it can be flavored in other ways, not just made into a caramel-flavored substance.

I added more than 5 tablespoons of Earl Grey to mine, which might be why it’s darker.

I’m telling you, a spoonful of this version of it in Earl Grey tea not only sweetens the tea but amps up the Earl Grey flavor in a great way.

EARL GREY MILK JAM (from B for Bonnie)


  • 1 14-oz can sweetened condensed milk
  • 1 Earl Grey tea bag, steeped in 5 tablespoons very hot water


  1. Heat the milk in a small saucepan over low heat, stirring often to prevent scorching, for 20-25 minutes (you’ll know when it’s ready- it’ll get thick). Remove from heat and stir 3-5 tablespoons Earl Grey tea into it.
  2. Stir for a few minutes to combine. Pour into clean jar, cool and store in the refrigerator.

If you prefer to not use condensed milk, there’s a version at B for Bonnie using heavy cream & milk instead. The jam can also be made with vanilla beans instead of Earl Grey tea for a vanilla milk jam. That would be amazing in coffee, tea, or even over ice cream. For further instructions on that, visit Our Adventures in Japan.

As a matter of fact, it would make an excellent cupcake or cookie filling as well.