Warmly spiced, moist, sweet pumpkin cake is a natural choice for a Fall treat. This cake is fabulous on its own, or paired with whipped cream, topped with vanilla or cream cheese frosting, or a delicate dusting of powdered sugar. This recipe works equally well using All Purpose flour or gluten free baking flour, and…
Vanilla Cake – Gluten and Dairy Free
This cake is tender, moist, sweet and deliciously vanilla. Just what any cake should be. But what makes it special is that it is completely gluten and dairy free. For folks with celiac and dairy allergies, there really aren’t too many homemade cake options that taste like a traditional layer cake — but I think…
White Bean and Kale Soup
It was cool and cloudy this week — a glimmer of wet weather relief for California. I was inspired by the weather and the abundance of produce at this year’s National Heirloom Expo to make this very simple soup. It’s a remarkably savory vegan soup, made with cannellini beans, garlic, and deep green kale. Top…
Lemon Olive Oil Sponge Cake
Here’s a twist on an easy to make sponge cake for the olive oil lover — a light, lemon scented sponge cake with the fruity, savory flavor of good extra virgin olive oil. The key to the texture of this sophisticated cake is to beat the eggs until very fluffy, then stabilize them with sugar. …
Lemon Buttermilk Sorbet
This homemade sorbet is lemony, creamy, tangy, and sweet. The key is to use nice bright yellow lemons, and give the syrup time to absorb the lemon scent before straining off the zest. The texture of this sorbet is slightly granular, but fluffy like snow. It’s the perfect dessert for a hot summer day. Enjoy!…
Kefir Panna Cotta with Cardamom Plums
This is the fourth panna cotta recipe on this blog, and one I am delighted with. I used tart, creamy kefir as the main dairy ingredient, and lowfat milk to keep the flavors light and focused. I modified my buttermilk panna cotta recipe, substituting kefir for the buttermilk. I topped this light and refreshing panna cotta…
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