Congratulations to my friend Anton Nocito of P&H Soda Co. for not only appearing on Martha Stewart, but teaching her how to make cream soda!

If you haven’t already tried Anton’s artisanal soda syrups they are available at Brooklyn Farmacy, Kill Devil Hill,  Brooklyn Kitchen (he’s teaching a soda syrup class on January 11th), and the list goes on and on.

I would like to give my utmost thank you to Joann Kim of the Greenpoint Food Market for introducing me to all of the wonderfully talented people of the GFM, I’m so proud of everyone!

Park Picnic
This weekend’s Greenpoint Food Market boasts a whopping 47 local food vendors. We’re especially excited to try Masala Loca’s Indian-Mexican tacos. Grab your nibblies and head across the street to McGolrick Park for an afternoon picnic! Noon-5pm at the Church of the Messiah, 129 Russell Street.

Which clearly means that everyone, who’s anyone is going to be there!

Though I’m a devoted fan of Bob’s Red Mill gluten-free flour, it’s exciting to see another flour producer venture into the gluten-free world, and I’m always game to try a new blend!

Thank you to thekitchn for posting this exciting find.

Read about my inspiration behind baking and stop by Saturday’s Greenpoint Food Market to sample (and buy!) my gluten-free treats.

Gluten-free market goers get excited!!!  This Saturday I will be featuring herbed crackers and bread so now we can sample the wares of the other vendors that we’d previously been unable to.  Stop by my table to stock up and then go scoop up the delicious wares of DP Chutney Collective and Anarchy in a Jar on my gluten-free crackers!

I will also be selling banana cupcakes with peanut butter frosting, they are to. die. for.

See you Saturday!

Using a tried and true chocolate cupcake recipe, I experimented a bit with the frosting, crushing and straining 2 quarts of blackberries and adding raspberry extract for an extra flavor burst.

I’m pretty sure the product didn’t disappoint!

Recipe:

Chocolate Cupcakes (adapted from the Cupcake Project):

• 1/2 C water
• 1/4 t salt
• 3/4 C white sugar
• 1/2 C Bob’s Red Mill Gluten-Free Baking Flour
• 1 teaspoon Xanthan Gum
• 18 oz semi-sweet chocolate chopped into small pieces
• 1 C unsalted butter (room temperature)
• 3 eggs
• 3 egg whites

1. Preheat the oven to 350 degrees F.
2. Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
3. In the top half of a double boiler, (I use a do-it-yourself method with a small bowl of chocolate placed in a larger bowl of boiled water, it works exactly the same way.)  melt the semi-sweet chocolate.
4. Pour the melted chocolate into the bowl of an electric mixer.
5. Cut the butter into pieces and gradually beat the butter into the chocolate.
6. Beat in the hot sugar-water.
7. Slowly beat in the eggs and the egg whites one at a time.
8. Add in the flour and xanthan gum, beat until the mixture is fully combined.
9. Pour the batter 3/4 to the top of lined cupcake tins.
10. Bake cupcakes for 20 minutes, or until the middle sets.
11. Allow cupcakes to cool entirely before frosting.

Blackberry Cream Cheese Frosting

• 1 8 oz package Neufchatel cream cheese
• 4 Tablespoons unsalted butter, room temperature
• 4 cups of sifted confectioner’s sugar
• 1.5 teaspoons of raspberry extract
• 1 pint of fresh blackberries, washed and drained
• 1 teaspoon vanilla

Combine cream cheese and butter in an electric mixer, whip until creamy.  Add confectioner’s sugar to butter & cream cheese mixture 1 cup at a time until fully combined.  Crush, and strain blackberries, add to mixture.  Add extracts, mix until combined.  Refrigerate for at least 1 hour, or overnight.

Decorate and serve with a smile!

Yes, I’ve been remiss in gluten-free goodie posting, but I’m back in action!

To start the Spring off right, please stop by the Greenpoint Food Market at the Church of the Messiah 129 Russell Street (btwn Nassua and Driggs) on April 10th to get your fill of the local food talent and my gluten-free cupcakes that you all know and love.  

In honor of Spring I will be making ginger-lime cupcakes with coconut frosting, peanutbutter n’ jelly sammich cookies, and alfajores. 

Spring has Sprung!

Walnut Ginger Bread (adapted from cooks.com)

For Dough:

¼ cup              brown sugar

¼ cup              white sugar

1 cup               dark molasses

1/2 cup            applesauce

1 cup               Bob’s Red Mill Gluten-Free Biscuit and Baking Mix

1 cup               Bob’s Red Mill Gluten-Free Millet Flour

½ cup              Bob’s Red Mill Gluten-Free Flaxseed Meal

2 tsp.               Xanthan gum

¼ tsp.              salt

1 tsp.                ginger

1 tsp.                cinnamon

1 tsp.                cloves

2 tsp.                baking soda in 1 cup boiling water

2 eggs              well beaten

For Walnut Topping:

½ cup               white sugar

1 cup               water

1 cup               chopped walnuts

2 tbs.               unsalted butter

Preheat the oven to 350 F.

In a stand-up mixer or bowl, cream sugars and applesauce.  Add molasses, then eggs, mix thoroughly.  In a separate bowl, combine all dry ingredients, blend until evenly distributed, and then slowly add to wet mixture.

In small sauce pan, add water, sugar, and butter and cook over medium heat until sugar dissolves.  Turn down heat to low, add walnuts and stir until coated.  Cook until lightly browned, remove from heat.  Allow to cool.

Butter the bottom & sides of a 8 x 4 in. loaf pan, and line the bottom with parchment paper.  Fill pan with dough, and top with cooled candied walnuts.  Bake for 40-50 minutes until center is firm.

Peppermint-Chocolate Candy Cane Sandwich Cookies (adapted from Giada)

First follow this easy sugar cookie recipe, now my absolute go-to:

Chewy Sugar Cookies (adapted from Linda McClure)

2 ¾ cups         Bob’s Red Mill Gluten-Free Baking Flour

1 tsp                baking soda

½ tsp              baking powder

1 ½ tsp           Xanthan gum

1 cup               butter softened

1 ½ cups         white sugar

1                      egg

1 tsp                gluten-free vanilla extract

3 tbs                buttermilk (can substitute with 1 tbs white vinegar in 1 cup of soymilk, then use desired amount)

Directions

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, baking powder, and Xanthan gum. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an un-greased cookie sheet or Silpat.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.  After cookies are cooled they can be stored in an airtight container for at least a week.

Peppermint Chocolate Sandwich Prep

2 cups             semisweet chocolate chips, divided

¼ cup              heavy cream

1 tsp                pure peppermint extract

1 tsp                canola oil

8                      candy canes crushed

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 30 minutes. Place 1 tsp of the chocolate mixture in the center of the flat side of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly.

Combine the remaining chocolate chips and canola oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Brush  the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes. Refrigerate until firm, about 1 hour. Store in an airtight plastic container for up to 1 week.

Mini Eggnog Cupcakes with Bourbon Caramel Cream  Cheese Frosting

(Adapted from cupcakeblog)

1 1/2 cups granulated sugar

1/2 cup butter, room temp

3 eggs, room temp

1 teaspoon vanilla

3/4 cup eggnog

1/4 cup bourbon

2 1/2 cups Bob’s Red Mill Gluten-Free Baking Flour

1 teaspoon each baking powder and soda

2 teaspoons Xanthan gum

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

For Cupcakes:

1. Cream together sugar and butter until light and fluffy.

2. Beat in eggs until blended.

3. Mix together eggnog, bourbon, and vanilla.

4. In a separate bowl, mix together flour, baking powder, baking soda, Xanthan gum, cinnamon, allspice, and nutmeg.

5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.

6. Scoop into lined mini cupcake pan and bake at 350 for 12-15 minutes.

7. Remove from pan, let cool completely.

Eggnog Pastry Cream:

2 tablespoons Bob’s Red Mill Gluten-Free Baking Flour
1/2 cup eggnog
2 egg yolks
1 teaspoon butter, softened
1/2 teaspoon dark rum
1/2 teaspoon gluten-free vanilla extract

1. Place flour in a heavy sauce pan, gradually whisk in eggnog until blended and smooth.
2. Add egg yolks, one at a time, whisking until just combined after each addition.
3. Cook over low heat, stirring constantly, removing from the heat occasionally to avoid lumps, until thickened. If necessary strain through a metal sieve to remove lumps.
4. Remove from heat, stir in butter, rum and vanilla.
5. Transfer pastry cream to a bowl. Cover surface with plastic wrap, chill for at least 30 minutes.

Bourbon Caramel Cream Cheese Frosting

3 tablespoons brown sugar
3 tablespoons heavy cream
1 1/2 tablespoons butter
pinch salt
3 tablespoons bourbon
2 1/4 packages neufchatel cheese, room temp
3/4 cup butter, room temp
6 cups confectioner’s sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.

2. Pour in bourbon and stir to combine. Take off heat and let cool.

3. In the bowl of an electric mixer, beat cream cheese and butter until soft.

4. Add the confectioner’s sugar and beat to combine.

5. Add bourbon caramel and beat to combine.

6. Chill for at least 30 minutes

Assembly:

1. Scoop out top-center of cupcakes with small spoon (1/4 teaspoon works perfectly)

2. Fill pastry bag with chilled eggnog cream and pipe into center, be careful not to over-fill

3. Fill separate (or cleaned out) pastry bag with frosting and top mini cupcakes, be careful not to over frost as cupcakes will become top-heavy.

you can’t eat bread!? will be at the Greenpoint Food Market this

Saturday, December 19th from 12-5pm

Church of Messiah 129 Russell StreetBrooklyn, NY 11222

Featured gluten-free goodies:

Peppermint Chocolate Sandwich cookies

Mini Walnut Gingerbread Loaves

Mini Eggnog Cupcakes with Bourbon Caramel Cream Cheese Frosting

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A quick message from Joann Kim (the superpower behind the GFM) about all of the awesome vendors:

Hello GFM Fans!!

Greenpoint Food Market will show some love to our supporters by giving away gifts from our neighborhood staples like Cafe Grumpy, t.b.d., Word Bookstore, Cafecito Bogota, Kill Devil Hill, Five Leaves and more! We are beyond grateful for this support and opportunity from our local businesses!!

Without further ado, allow us to present a full list of vendors. See you then!

You Can’t Eat Bread? : Gluten free baked goods

Sandwich Friend : Sandwiches of unique varieties

Linzertort Bakery : Vegan rugelach cookies

Woodside Bakehouse : Vegan granola bars

Pumpkin & Honeybunny : Handcrafted food-inspired cards and stationary

I Heart Keenwah : Quinoa based granola mix

A Park : Baked goods

Sourpuss Pickles : Pickles and chutney

Kor d’Oeuvres : Spreads and dips

La Bella Torte: Italian pastries

Abby’s Bakery : Mix of cookies and brownies

By the Hearth : Allergy free baked goods

Sugarbuilt : Intricately decorated cookies

Bean & Apple : Toffee, fudge, caramel, baked goods

DP Chutney Collective : Chutney, gastriques, peanuts

Kombucha Brooklyn : Kombucha

Brooklyn Brine : Pickles

The Soup Spoon : Soup

Cobra Pate : Vegan pate

La Tia Faby : Empanadas, baked goods

Sarah : Chutney, preserves

Dixie Spanish : Boiled Peanuts

Slantshack Jerky : Jerky

Seed for Change : Tempeh

Mombucha : Kombucha

Belly Goodness : Granola, brecht, pies

Mama O’s Kimchee : Kimchee

Ricochilito: Pickled chipotle peppers