Category Archives: Gluten-Free

Chocolate Macaroon Tart

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I had no intention of making a third (or fourth?) Easter dessert, but then I discovered macaroon crust on Pinterest and, well, here we are talking about a Chocolate Macaroon Tart.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}So, what’s so special about a macaroon crust? For one, it’s basically a big chewy, crisp-edged coconut macaroon cookie that you can bake and fill with whatever no-bake filling you like.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}There is no “for two.” It’s that simple.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Now, there are many ways to make a macaroon crust. Some have flour, some contain egg whites. I looked at a few options before realizing that it would probably work with just two ingredients: sweetened flaked coconut and sweetened condensed milk.

Oh, and salt. Can’t forget the salt.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I folded the ingredients together and pressed the mixture into a heavily-greased springform or tart pan.*

*I think the only piece of baking equipment that I don’t have is a tart pan, which is probably why there have not been many tarts on here. Feel free to use whatever you have.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Half an hour later, it was toasty at the edges and light-golden in the center.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I filled it with chocolate ganache and let it set up in the fridge before slicing.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}(I also gave it a few swipes with the back of a hot spoon for some rustic glossiness and because I am a control freak.)Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Who knew five Ingredients and no grains could make something this irresistible?! Silky chocolate ganache filling + toasty coconut crust 🙌🏻🙌🏻🙌🏻Chocolate Macaroon Tart {Five Ingredients, Grain-Free}It’s like eating a chocolate-coconut candy bar…but classier because it’s a tart. We all know how much classiness matters when you’re sneaking cold wedges of Chocolate Macaroon Tart out of the fridge after your bedtime. Not that I’ve ever done that. Twice. On the same night.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Happy Easter to those celebrating! Chag sameach to those observing Passover! And if you’re not celebrating/observing anything, have a great weekend anyway.

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}
makes one 9- or 10-inch tart, about 12 servings

Macaroon Crust:
1 14-ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Ganache Filling:
12 ounces dark chocolate, chopped
1 cup heavy cream

Preheat oven to 350F. Heavily grease a 9- or 10- inch tart pan or springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth. Pour into crust. Tap a few times to release air bubbles. Let tart sit at room temperature until filling is set (a couple of hours), or chill uncovered in the refrigerator. Remove tart from the fridge at least 15-20 minutes before running a thin, flexible knife around the edge and releasing from the pan.

Slice into thin wedges and serve. Leftovers will keep covered in the refrigerator.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}

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Sriracha Cracker Jack

Sriracha Cracker JackI frequently joke that the Texas Rangers baseball team is partially responsible for my birth. It’s funny because it’s true.Sriracha Cracker JackYou see, my parents’ first date was to a Texas Rangers baseball game in May of 1981. When they entered the ballpark, my mom told my dad that she needed a program. He bought her one, assuming that she wanted a souvenir, but he realized he was wrong when she pulled out a pencil and began properly scoring the game on the grid in the middle. My dad had never met a woman who knew how to do that. Now, three daughters later, he knows four.Sriracha Cracker JackMy parents were married just under two years after that first game and have had season tickets for the Texas Rangers ever since. It will come as no surprise that they raised children who love baseball, too. All of us cheer for the Rangers with great enthusiasm, even when they are terrible, which has been a lot. Sriracha Cracker JackBut. But! Tomorrow is Opening Day at Globe Life Park—the last at that ballpark—so we all have hope that the next 162 games will take our team somewhere great. The stats are not exactly in our favor, but it’s hard *not* to have hope on the day before the season starts. I will likely be singing a different tune when the playoffs begin at the end of September, but until then, I’m going to root-root-root for my home team. If they don’t win, it’s a shame 🎶 Sriracha Cracker Jack I won’t ask you to buy me peanuts and Cracker Jack though, because Cracker Jack already has peanuts in it—why would I want more?—and because I’ve started making this Sriracha Cracker Jack, which is the perfect accompaniment for watching Texas Rangers games from the comfort of my Brooklyn bedroom.Sriracha Cracker JackThis stuff is so good, y’all. It’s the classic Cracker Jack combination of crispy popcorn and crunchy peanuts, but with a good dose of sriracha added to the traditional molasses caramel coating!Sriracha Cracker JackSriracha Cracker JackSriracha Cracker JackSriracha Cracker JackI used my Salty Maple Caramel Corn recipe as a jumping-off point for this recipe, swapping the maple for honey and a touch of molasses, reducing the sweetener overall, and adding 1/4 cup of salty, spicy, garlicky sriracha to the mix. Yesssss.Sriracha Cracker JackSriracha Cracker JackSriracha Cracker JackSriracha Cracker JackThe caramel comes together in five minutes before being tossed with freshly-popped popcorn and salted peanuts and baked at a low temperature for an hour. Once the Sriracha Cracker Jack has cooled, the coating will be glossy and glass-like—this makes for super satisfying munching.Sriracha Cracker JackSriracha Cracker Jack is crispy, crunchy, sweet, spicy, and a little savory—the best of all snack food worlds. It’s perfect for watching baseball, of course, but I think it’d be a great snack for parties and road trips, too.Sriracha Cracker JackReally, anytime you choose to whip up a batch, it’s guaranteed to be a home run ⚾️ Sriracha Cracker Jack

Sriracha Cracker Jack
makes 12 cups

1 tablespoon neutral-flavored oil
3/4 cup unpopped popcorn kernels
1 1/2 cups roasted salted peanuts
2/3 cup granulated sugar
2/3 cup mild honey
1 tablespoon molasses (not blackstrap)
3/4 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, sliced into 8 pieces
3 tablespoon water
1 teaspoon baking soda
1/4 cup sriracha hot chili sauce

Pour oil in a large heavy-bottomed pot. Add 4-5 popcorn kernels. Heat over medium heat until kernels begin to pop. Add remaining kernels and cover with lid, leaving it a little bit ajar. Jostle constantly while popcorn pops, until pops are 2-3 seconds apart. Do not burn.

Remove pot from heat and pour popcorn into a bowl. Measure popcorn to ensure there are 12 cups. Set aside excess or pop more, as needed to meet the 12-cup requirement for this recipe. Add peanuts to popcorn.

Preheat oven to 250F. Heavily grease two rimmed sheet pans, your largest mixing bowl, and 2 silicone spatulas with oil or non-stick spray. Put popped popcorn in the bowl. Set aside.

Without stirring or jostling, combine sugar, honey, molasses, salt, butter and water in a 4-quart pot. Bring to a boil over medium heat. Let boil 5 minutes. Do not stir. Remove from heat. Stir in baking soda; mixture will bubble up. Stir in sriracha.

Pour sriracha caramel over popcorn and use greased spatulas to toss together. Do not touch any coated pieces that fly out of the bowl—the molten sugar will burn you. Wait til they cool a bit before picking them up.

Divide coated popcorn/peanuts among sheet pans. Bake for 1 hour, stirring every 15 minutes.

Line a sheet pan or a surface with parchment. Pour baked Cracker Jack on top. Let cool to room temperature. Break up clumps. Serve.

Leftover Sriracha Cracker Jack will keep in a ziptop bag for a couple of weeks.Sriracha Cracker JackSriracha Cracker Jack

Spinach-Artichoke Twice-Baked Potatoes

Spinach-Artichoke Twice-Baked PotatoesFor weeks, I have been eagerly waiting to share this recipe with you. I’d love to say that I feel this way with every single recipe in my archives, but that would be a lie. I only post recipes that I like and believe in, of course, but it’s rare that I get all kid-on-Christmas about one.Spinach-Artichoke Twice-Baked PotatoesSo, what’s so special about this recipe? Well, for one, it’s a vegetarian main (or hearty side), and I can never have too many of those. And two, it’s for twice-baked potatoes that are filled with the flavors of my favorite hot, cheesy dip. Need I say more?!Spinach-Artichoke Twice-Baked PotatoesThese Spinach-Artichoke Twice-Baked Potatoes are so delicious, y’all. They’re soft and creamy on the inside and brown and crispy on the outside. Oh, and there’s melted cheese involved. And a serving of vegetables. Yesssss.Spinach-Artichoke Twice-Baked PotatoesIf, by chance, you’ve never heard of or eaten a twice-baked potato…well, I’m sorry that you’ve been deprived for so long. Luckily, you can remedy that today! Let me give you a quick rundown.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesAs their name states, twice-baked potatoes are potatoes that have been baked two times. The first time, they are rubbed down with oil and salt and baked until tender.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesNext the potato innards are scooped out, leaving behind four potato skin “boats.” The potato flesh is mashed with other ingredients to create a filling.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesTraditionally, those include sour cream, bacon, cheddar, and scallions, but this recipe deviates from the norm in favor of lemony sautéed spinach, chopped artichoke hearts, butter, cream cheese, and monterey jack cheese. YUM.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesThe filling is then spooned back into those potato skins, topped with more cheese, and baked a second time, until golden and a bit crispy ❤ Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesI prefer to serve Spinach-Artichoke Twice-Baked Potatoes as a main, but they also work well alongside chicken or pork. However you serve these potatoes though, they’re guaranteed to leave you wishing you’d doubled the batch.Spinach-Artichoke Twice-Baked Potatoes

Spinach-Artichoke Twice-Baked Potatoes
makes 4 servings

2 medium-large russet potatoes (about 1 pound total)
1 1/2 teaspoons olive oil, divided
1 1/4 teaspoons Kosher salt, divided
5 ounces fresh baby spinach leaves
juice of 1/2 lemon
1/2 13.5 ounce can artichoke hearts in water, drained
2 ounces full-fat cream cheese (1/4 brick)
2 tablespoons unsalted butter
1/2 teaspoon freshly-cracked black pepper
1 cup (about 4 ounces) shredded Monterey Jack cheese, divided

Preheat oven to 400F. Line a baking sheet with parchment paper.

Scrub and dry potatoes. Prick each several times with a fork. Massage 1/2 teaspoon each olive oil and salt onto potato skins. Place on prepared pan and bake about 1 hour, or until I small knife meets no resistance when inserted. Let potatoes cool 7-10 minutes, or until they can be handled.

While potatoes are baking, prepare the filling ingredients. Heat 1 teaspoon olive oil in a skillet over medium heat. Add spinach by the handful, wilting it as you go so as not to overload the pan. Season with 1/4 teaspoon salt. When all spinach has wilted, remove pan from heat. Squeeze in lemon juice and give another stir. Set aside.

Use a large, sharp chef’s knife to cut artichoke hearts into a 1/2-inch dice. Set aside.

When you can handle the potatoes (they should still be very warm), remove them to a cutting board. Slice them in half lengthwise and use a spoon to scoop out the flesh, leaving behind the potato skin “boats.” Set the skins aside.

Make the filling. Place potato flesh in a medium mixing bowl. Use a potato masher (or two forks) to break up the large pieces. Add cream cheese, butter, 1/2 teaspoon salt and black pepper and continue to mash just until combined. Do not over-mash. Use a silicone spatula or wooden spoon to fold in spinach, artichokes, and 1/2 cup shredded Monterey Jack. Taste a small bite of filling and adjust seasoning as needed.

Place potato skins on a parchment-lined baking sheet. Divide filling mixture among skins (1/2-2/3 cup each); they will likely be heaping a bit. Top each with 2 tablespoons shredded Monterey Jack cheese. Bake for another 20-25 minutes at 400F, or until the cheese is browning in places. Let potatoes cool a few minutes before serving.

Twice-Baked Potatoes are best eaten the day they are made, but leftovers can be draped with a damp paper towel and reheated in the microwave, if desired. I’m sure they can also be reheated in a toaster oven or oven, although I have not tried it myself. Leftovers will keep covered in the refrigerator for up to 3 days.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked Potatoes

Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry ButtercreamsI am irrationally irritated by the fact that strawberries are so popular in Valentine’s Day treats. The amount of time I spend stewing over this sort of thing is more than a little ridiculous, but can you blame me? Strawberries aren’t in season right now—most of the punnets in the produce section have the flavor and texture of a styrofoam cup, but they are red and pretty, so there’s no doubt that this February crop will sell like hotcakes* for years to come.

*This is a thing my mother says. I have never said this before today. I barely understand the metaphor. Lord help me.Chocolate-Covered Strawberry ButtercreamsPersonally, I like to bypass the off-season fruit this time of year and reach for freeze-dried strawberries instead. I buy ‘em at Trader Joe’s, whirl them into powder and fold it into all sorts of things. They deliver big fresh strawberry flavor anytime of year and I love the natural pink color they provide, especially in buttercream frosting.Chocolate-Covered Strawberry ButtercreamsFluffy buttercream with a fresh strawberry punch? Sign. me. up ❤Chocolate-Covered Strawberry ButtercreamsFrosting is, of course, most traditionally used as a flourish on cakes and cookies and bars, but today, I’m putting it in the spotlight with these Chocolate-Covered Strawberry Buttercreams!Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry ButtercreamsThese bite-sized bonbons have sweet, creamy strawberry buttercream centers, a crackly coat of dark chocolate coating, and a smattering of sprinkles—I don’t know about you, but that combination of things is definitely the way to my heart.Chocolate-Covered Strawberry ButtercreamsAdd to that that these no-bake beauties are are simple to make and keep for days on end (as long as your heavy cream stays good), and you’ve got a Valentine’s Day treat that’ll have people lining up to get your number.Chocolate-Covered Strawberry ButtercreamsI mean, they may only want it so that they can get more homemade candy, but is that such a bad thing?Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry Buttercreams
makes about 5 dozen candies

1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
sprinkles (optional)

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and heavy cream. Beat until thick and very fluffy, about 2 minutes.

Press a sheet of plastic wrap to the surface of the frosting. Chill in the refrigerator for at least 1 hour or up to a day.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar will help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercream balls from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with sprinkles, if using. Continue until all buttercreams have been coated and topped. Chocolate may be re-warmed in 15 second increments as needed.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry Buttercreams

Pork Enchiladas with Smoky Chipotle Sauce

Pork Enchiladas with Smoky Chipotle SauceRemember that Slow-Roasted Pulled Pork I posted a few weeks ago? It’s one of my very favorite weeknight staples.

Have you tried it yet? If not, get on it! You’re in for a treat 🙂 It makes killer sandwiches, of course, and the recipe makes plenty to freeze for later. Quantity is pretty important for a recipe like that—it’s called “slow-roasted” for a reason.Pork Enchiladas with Smoky Chipotle SauceI like to freeze the leftovers by the pound, which works out to about four loosely-packed cups of pulled pork. That way, I can thaw just a little bit at a time. You know, for more sandwiches. Or salads. Or nachos. Or eating directly out of the refrigerator.Pork Enchiladas with Smoky Chipotle SauceAll of those are great options (especially that last one), but these Pork Enchiladas with Smoky Chipotle Sauce are almost certainly my favorite way to repurpose my leftovers! Succulent pulled pork wrapped in tender corn tortillas, covered in a simple homemade sauce, smothered with monterey jack and baked until bubbly? Sign me up!Pork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle SauceI absolutely love these enchiladas. I made a big batch last weekend, ate them for dinner for four days, and was still sad to see them go! They’re meaty and smoky, cheesy without being greasy or heavy, and since the filling is prepared beforehand, they’re pretty low-maintenance as far as enchiladas go. Did I mention that the sauce can be made ahead, too?Pork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle Sauce would be great with rice and beans, but I like them paired with a big salad and a few slices of avocado. They’re also the sort of dish that works just as well for a weeknight as they do for a dinner party.Pork Enchiladas with Smoky Chipotle SauceOn that note, if you’re making these for a dinner party, I would like to be invited, okay? Okay.Pork Enchiladas with Smoky Chipotle Sauce

Pork Enchiladas with Smoky Chipotle Sauce
makes about 4-6 servings

Smoky Chipotle Sauce:
1 tablespoon canola oil
1/2 small onion, large diced
3-4 cloves garlic, crushed
1 28-ounce can whole peeled tomatoes
1-4 chipotles in adobo + 2 teaspoons of the sauce
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
2 teaspoons sugar, honey, or maple syrup
1/2-1 teaspoon fine sea salt, divided
1 cup chicken or vegetable stock

For the enchiladas:
canola oil, for frying
12-16 corn tortillas
3 1/2 cups Smoky Chipotle Sauce
1 pound (about 4 cups) pulled pork
1/2 small onion, finely diced
8 ounces Monterey Jack cheese, shredded

Garnish (optional):
sliced scallions
chopped cilantro

Make the Smoky Chipotle Sauce. Heat oil in a heavy-bottomed pot over medium heat. Add diced onion and crushed garlic cloves and cook, stirring frequently, until onion has softened (about 7-10 minutes). Remove from heat. Add tomatoes, chipotles in adobo + sauce, cumin, oregano, smoked paprika, sugar, 1/2 teaspoon salt, and stock. Use a stick blender to purée until smooth. Alternatively, you may put all the ingredients, including onion and garlic, into a regular blender and purée.

Return pot to medium heat. Simmer, stirring frequently, for 10 minutes. Remove from heat. Taste and adjust the salt as necessary. Sauce may be made up to 2 days in advance and refrigerated.

Make the enchiladas. Heat 1/2 inch of canola oil in a small skillet over medium-high heat. Using tongs, briefly fry each tortilla for 5 seconds per side before laying on a plate.

Assemble the enchiladas. Preheat oven to 375F. Grease a large casserole (9×13″) with oil. Pour in 1 cup of sauce and spread it to cover the bottom of the pan. Set aside.

Pour 1 cup of the sauce in a shallow bowl or pie plate. Take tortillas one-by-one. Dip in the sauce to get a thin coat on both sides. Fill each tortilla with about 3-4 tablespoons of pulled pork and a sprinkle of diced onion. Roll them tightly before placing them seam-side down in the prepared pan. Once enchiladas are rolled, top with remaining sauce (about 2 cups) and cheese.

Bake 25-30 minutes, or until the cheese is brown at the edges. Let cool 10 minutes before serving. Garnish with sliced scallions and/or chopped cilantro, if desired.Pork Enchiladas with Smoky Chipotle SaucePork Enchiladas with Smoky Chipotle Sauce