81 Charles Street | Boston, MA 02114
It’s been a pretty crazy week at work. Good and productive, but definitely a bit on the crazy side. Coming into the office today, I was bracing myself and readying myself for the day ahead (being over-dramatic, per usual). However, when I got to my desk my thoughts were interrupted by this adorable box:
My new coworker had gone on a vegan cupcake mission the night before, and happened upon some gluten-free goodies at CurlyCakes and brought them in for me! Yum!
I enjoyed a gluten-free red velvet cupcake after lunch with some tea this afternoon. Oh. My. Gosh. Talk about decadence. This cupcake was super rich and super delicious. The cupcake was super moist and yummy, and held together well. The frosting was good, I enjoyed it much more paired with the cake, and did take a little off since I’m not huge on frosting and it was just so, so rich. It was adorned with white chocolate shavings, so cute! Continue reading
Various locations in MA and CT
I have to start this one off bluntly. The gluten-free meal I enjoyed at Burton’s Grill yesterday was not only delicious, it was impressive. I was wow-ed by the selection, the service and the quality of the meal. If you are searching for a stress-free gluten-free dining experience, you have got to try Burton’s.
My mom and sister have been obsessed with Burton’s for many years, yet I never understood why. Back when I lived near one, their gluten-free menu was ahead of its time, they had one when I was first diagnosed in 2006. Still, it was seriously lackluster – one of those “if you get this salad without the croutons and dressing it’s gluten-free!” kind of gluten-free menus. But times have certainly changed. Burton’s now offers tons of gluten-free substitutes and the gluten-free menu is robust – from appetizers to entrees to dessert and even cocktails!
937 North Main Street | Randolph, MA 02368
Happy birthday to my beautiful sister, Theresa! You know what birthdays mean… cake! This year, despite going to the Cheesecake Factory for her birthday dinner (home of this particularly popular gluten-free cheesecake post), my mother decided to bring a gluten-free birthday cake to the restaurant and deprive us of an incredibly delicious slice of Godiva Flourless Chocolate Cheesecake.
The jury is still out on how delightfully tacky that may have been at a place called The CheeseCAKE Factory, but in her defense, when my mother asked for a gluten-free menu there were only two items listed. Reader, beware. A gluten-free birthday cake meant no worries for our table, which was very nice.
27 Brattle St. | Cambridge, MA 02138
There are many wonderful things about Cambridge. One thing I particularly enjoy is the abundance of cafes and coffeehouses where you can find all manner of people getting together, doing work or simply relaxing with a cup of Joe. On one of our Sunday walks, my roommate and I passed by Crema Cafe in Harvard Square. I’d heard good things about it, so we went in to check it out.
As I approached the counter all set to order some caffeine for a post-Saturday night pick-me-up, I was distracted by a little sign proclaiming, “GLUTEN-FREE.” Excited, I started looking around for more. There were an abundance of gluten-free goodies on the counter! Macaroons… no, definitely a cranberry and pistachio granola bar. NO. A chocolate walnut cookie. For only $1.50. YES.
I have to say, I made a great choice. So great in fact, it eclipsed my need for caffeine at all. There I was cookie and refreshing juice in hand, ready to try what promised by a name I remember being something along the lines of “Chocolate Walnut Avalanche” to be explosively chocolatey, and we couldn’t find a seat. The place was packed! Luckily, after a few minutes, a table cleared. After much anticipation, I took a bite of my cookie.
It was quite disappointing. It was crunchy and dry, almost dusty. Disheartened, I took another bite. To my surprise it was delicious! I’m talking molten, moist, chocolately goodness complemented by crunchy walnuts. The walnuts added substance to the melt-in-your-mouth chocolate, and I finished off this cookie very satisfied. These were absolutely among the best gluten-free cookies I’ve tried, and I believe my Sunday afternoon walks will be taking me to Harvard Square quite often from now on…
Rejoice! Betty Crocker makes cookies for the gluten-free, too! The discovery of this product in my hometown grocery has sort of revolutionized baking for me. Gluten-free baking has never felt so accessible — a household name on the box, a low price on the sticker, and simple, easy-to-follow directions printed on the back. And it’s only the gluten that is missing! Sure, casein-free or sugar-free cookies are probably better for me, but when I bake chocolate chip cookies, I’m looking for a cookie that harkens back to my youthful days when I didn’t know what calories were, nor how bad sugar is for you. My friend Betty brings back those memories for me in just three easy steps.
These cookies are very good, only a slight graininess to their texture. The directions say to let them sit 2 minutes before moving them to a cooling rack, but I would leave them longer. They were very soft and fell apart easily when I tried to move them. Mine baked thin and were a bit flimsy, so next time I think I’ll try baking them for longer.
Not only is this mix easy to whip up, but it’s priced much lower than most other gluten-free cookies. At $3.39 at my local Hannford, these cookies may be a bit flimsy, but their taste is not unlike that of Betty Crocker’s usual mix!
Forget about turkey, stuffing, mashed potatoes, string beans, gravy, and apple pie. Thanksgiving at my house means one thing: gluten-free pumpkin whoopie pies! These delicious treats have been a staple during the holidays in my house since I was a little girl. Over the years my mother has adapted a recipe she found in the Boston Globe to the perfect gluten-free version. May your family enjoy them as much as we do, and happy Thanksgiving!
Laura’s Gluten-Free Pumpkin Whoopie Pies
For the pies:
For the filling:
To make the pies:
Preheat oven to 350 degrees. Grease a cookie sheet.
In a mixer or food processor, mix the sugar and oil. Add the pumpkin and eggs. Mix well.
In a separate bowl, mix the remaining pie ingredients. Add the flour mixture to the egg mixture, and mix well. Drop the dough by heaping tablespoons onto the cookie sheet. Bake 10 to 12 minutes. Let cool completely before adding filling.
To make the filling:
Mix the egg white, milk, vanilla and 1 cup of the sugar in a food processor or mixer. Add the second cup of sugar and the shortening. Mix well. To assemble the pies, spread a dab of filling on the flat side of one cookie. Top with another cookie to form a sandwich. Makes about three dozen.