There is just something about the combination of peanut butter and chocolate; no matter the recipe it always ends up tasting amazing! Maybe it evokes memories of Halloween as a child? Whatever the reason, this classic duo has made its way into many favorite recipes, including this one.
With a sudden craving for chocolate the other day (I’m sure you can relate to the moment when any dessert containing chocolate sounds delicious) this seemed like a fun recipe to make, and has become a fast favorite with everyone. The perfect compliment to a cup of pumpkin coffee, reminding us all of the Fall weather, especially those of us here in New Mexico, are experiencing at present. Best of all, it’s gluten free. Continue reading
Our newly established vegetable garden has been keeping us on our toes throughout the summer, and we are in the midst of harvesting zucchini, cucumbers, chili peppers, potatoes, squash, lots of herbs and tomatoes.
Dealing with the challenges of a fractured wrist and the resulting surgery and ensuing healing process (it’s now been almost 8 weeks and healing very well), has held up our latest book project somewhat (as well as slowed down our posting frequency). We were already in the midst of publishing a new holiday book with all our favorite recipes (naturally, all gluten free) when all of this happened. Please, bear with us – things are looking up. Continue reading
This month marks the one year anniversary of our blog. We decided to commemorate this momentous occasion with a story about a food that most people are extremely passionate about — chocolate!
As the weather patterns are readying themselves for winter and are becoming more erratic throughout the country, the temperatures begin to dip rather low. This is a time when many of us struggle to adapt to these changes. Warming foods and drinks are making their way back into our kitchens, beckoning us to invite family and friends to stay awhile. Continue reading
When I first came to this country, someone let me borrow a little TV set, with the intent to help me perfect my language skills even more. To my great surprise, on most afternoons this brilliant and exquisitely talented, yet unconventional and very funny chef, named Julia Child, introduced Americans to the broader idea of gourmet cuisine. One afternoon she taught the delicate ways of preparing mousse. I had already been introduced to the making of chocolate mousse in Europe, but due to the delicate nature of this dessert, and the resulting inevitable failures, it sadly never became a regular dessert in our family. Julia’s version of chocolate mousse is actually made with raw ingredients and unbaked and is quite wonderful. As she revolutionized the way we think about food, she, in turn, encouraged so many of us to be daring, and develop our own creations, as long as we always remember to have fun along the way. Cooking, as an art, is something that is meant to be shared. Continue reading
For many people, pudding is a favorite dessert and invokes fond childhood memories. The traditional version, however, is laced with gluten, white sugar, and also generally requires the addition of milk and eggs. That is why we are especially fond of this variety, since it is made with fresh raw ingredients, and (drum roll, please!) does not require any flour, eggs or dairy, and even more importantly, does not entail heating up the kitchen on a very hot day.
The quickest and easiest way is to make this in a food processor, or blender. You will need the following ingredients (to serve 3-4 people):
Raw Banana Chocolate Pudding
- 8 fully ripe, organic bananas
- 3 Tbsp. raw cacao
- 4 Tbsp. raw honey
- Organic raspberries for decoration
Peel the bananas and place them in your food processor, then add the cacao and honey. Because of the natural sweetness of bananas, this pudding does not require the addition of sugar, but because we used raw cacao, we have added a little extra honey to suit most taste buds. If you use regular chocolate powder, you may want to decrease the amount of honey. Feel free and adapt the recipe to suit your taste. Blend until smooth. Fill your favorite dessert bowls and top with raspberries, or any other berry or fruit of your choice. You can enjoy this dessert immediately, or chill it in the refrigerator for at least 30 minutes, and enjoy it cold.
This post took a while to create and takes you to the final destination of our gluten free Black Forest Torte recipe via some travel scenes through the beautiful and enchanting Black forest. Schwarzwälder Kirschtorte (Black Forest Cake/Gateau) is well-known in many parts of the world, although very few have had the privilege of tasting and experiencing the original recipe. It is a special dessert, usually reserved for special occasions. Any Konditorei (pastry shop) will offer it, if not on a regular basis, with relative frequency, due to its popularity, and each one usually manages to give it a unique touch, while claiming that it is based on the original recipe. Continue reading