24 Hour Brown Butter Chocolate Chip Cookies

Posted on January 16, 2012 | 20 Comments

You will have to trust me on this. This chocolate chip cookie recipe does indeed require more than 24 hours to make. Most of the time it’s simply sitting in the refrigerator, where the batter will be in lock-down, off limits to sneaky fingers looking for a swipe. It won’t be easy. Especially if you are like me, and sadly accustomed to instant gratification when chocolate is involved. Well, here is a little exercise in self-restraint – consider it a late New Year’s challenge. Summon your will power and tip your hat to the process. Wait the full 24 hours between preparing the batter and baking the cookies. The results are what I consider the best* chocolate chip cookies I remember tasting. You can then congratulate yourself and your family on your discipline and proceed to eat as many cookies as you like.

*By declaring these cookies the best, I realize I have entered contentious territory, since the quest for the best chocolate chip cookie may be likened to the Holy Grail of baking. What sets these plump cookies apart is their crisp exterior, meltingly chewy interior and rich, nutty flavor of browned butter. That checks all the boxes on my ballot. As for the 24 hours? You can read more in this New York Times article on the science behind the process.

24 Hour Brown Butter Chocolate Chip Cookies

I discovered this technique in the fall issue of the wonderful e-magazine Made with Butter. The following recipe is adapted from Jennifer Kaplan’s Brown Butter Chocolate Chip Cookie recipe. Makes about 30 – 1 1/2 inch cookies.

3/4 cup unsalted butter
2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Sea salt for sprinkling

Heat a large skillet over medium heat. Divide the butter in 4 pieces and add to the pan. The butter will begin to melt and foam. Continue cooking the butter until it becomes golden brown and the milk solids sink to the bottom, resembling small dark brown particles, 5 – 10 minutes. (It took me 7  minutes. Watch the butter carefully because it can burn very quickly.) Remove from heat, and cool for several minutes to lukewarm.
While the butter is cooling, whisk flour, salt and baking soda together in a large bowl. Set aside.
Once the butter has cooled, add both sugars to the skillet. Mix thoroughly to combine. Add the egg and egg yolk, mixing well after each addition. Stir in the vanilla extract. Pour the wet ingredients into the flour and stir to combine. Stir in the chocolate chips. Cover bowl with plastic wrap and refrigerate 24 hours.
To bake the cookies, preheat oven to 375 F. Line a baking sheet with parchement. Scoop a heaping tablespoon of dough (it will be stiff) and place on baking sheet, leaving enough room for the cookies to expand as they bake. Lightly sprinkle with sea salt. Bake cookies until light golden in color and just cooked through, about 12 minutes. Remove from oven and cool on rack. If you are using the same pan for another batch of cookies, first allow the pan to cool completely. Enjoy!

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Posted in Baking, Cookies

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Potato Gratins

Posted on January 12, 2012 | 20 Comments

Yes, that’s potato gratins in the plural – not singular. I made these last weekend. Not only are they very cute in their individual ramekins, they are also elegantly and cleverly portioned. This ensures that you will be less likely to find yourself gobbling up half a baking dish of gratinéed potatoes or wrestling your child for the last crunchy cheesy corner stuck to the rim. Just saying. It happens.

Potato Gratins

A mandoline works best for thinly slicing the potatoes. Keep the skins on for extra nutrients and texture to balance out all of the cheesy goodness. Makes 8.

Unsalted butter
2 cups full-fat sour cream
2 garlic cloves, minced
Salt
Freshly ground black pepper
1 1/2 pounds small white, Yellow Finn or Yukon Gold potatoes, washed, very thinly sliced – no more than 1/8 inch thick
8 ounces grated Gruyère cheese

Preheat oven to 350 F. Butter 8 3/4-cup ramekins. Whisk sour cream, garlic, 1 teaspoon salt and 1 teaspoon freshly ground black pepper together in a bowl. Arrange 2 layers of potatoes overlapping in ramekins. Top with a heaping teaspoon of sour cream, spreading to cover the potatoes. Sprinkle with cheese. Repeat layering process, occasionally sprinkling with additional salt and pepper, until ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and grated cheeese. Arrange ramekins on a baking tray. Bake until potatoes are tender and top is brown and bubbling, about 1 hour. (If top browns before potatoes are fully cooked, lightly cover with foil to prevent burning.) Serve hot.

Here are a few more recipes you might like:
Roasted Potatoes with Sea Salt and Thyme from TasteFood
Sweet Potato Gratin with Caramelized Onions from the Kitchn
Root Vegetable Gratin from TasteFood
Spinach Gratin from Liz the Chef
Cauliflower Gratin from TasteFood

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Posted in side dish, Tians and Casseroles, Vegetables and Salads, Vegetarian

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Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese

Posted on January 9, 2012 | 15 Comments


~ Yellow Beets, Wheat Berries, Goat Cheese, Chervil, Winter Greens ~

I used to hate beets. Now I can’t get enough of them. Perhaps I am scrambling to make up for all of those lost beet-eating years when I shuddered at the thought of tasting the earthy beet. Now that I am a covert, I always have a bunch of beets in my refrigerator, ready to accompany a roasting chicken or stir into a couscous or rice pilaf. Beets’ murky sweetness also adds a fresh foil to grains and salads, working especially well when matched with other strong flavors like bitter greens or tangy citrus. In this recipe they team up with healthy wheat berries and a mix of peppery, sharp greens. A shower of chervil adds a complementary anise note to this wintry salad.

Mixed Greens and Beet Salad with Wheat Berries and Goat Cheese

Don’t discard the pan juices from the roasted beets in olive oil. Once cool it makes a lovely dressing for the beets. Serves 4.

4 medium golden (or red) beets, about 1/2 pound
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt
6 cups mixed greens, such as arugula, chicory, mizuna, red oak lettuce
1/3 cup cooked wheat berries (or farro)
1/2 cup fresh chervil sprigs
3 ounces crumbled fresh goat cheese
1/2 lemon
Freshly ground black pepper

Roast the beets:
Preheat oven to 400 F. Trim ends of beets and scrub clean; throughly dry. Place beets in an oven-proof rimmed pan or pot with a lid. Add 2 tablespoons olive oil and toss to coat. Cover pot with lid or aluminum foil. Bake until beets are tender but not too soft, 50 minutes – 1 hour. Remove from oven. Transfer beets to a cutting board and cool. Reserve cooking liquid in pot. When beets are cool enough to handle, peel away skins. Slice 1/4 inch thick and place in a bowl. Whisk 2 tablespoons lemon juice and salt into reserved beet juice. Drizzle the beet juice over the beets and gently toss to coat.

Assemble salad:
Arrange greens on a serving plate. Sprinkle wheat berries over the greens and arrange beets over the salad. Scatter with chervil and sprinkle goat cheese over the salad. Drizzle any remaining beet juice over the greens. Squeeze the juice of 1/2 lemon over the salad, to taste. Sprinkle with salt and freshly ground black pepper.

If you like this you might enjoy these TasteFood recipes:
Beet Gratin with Gruyere and Thyme
Roasted Yellow Beet and Ricotta Tian
Farrotto with Shitake Mushrooms and Beets

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Posted in Appetizers, Breads, Pasta, Rice, Grains, salad, Vegetables and Salads, Vegetarian

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Minestrone

Posted on January 5, 2012 | 21 Comments

Minestrone is a classic Italian vegetable soup. What’s nice about minestrone is that there is no set recipe for it, except to use whatever vegetables you have on hand, which is my favorite way to make a soup. Often it contains beans and pasta, which when combined are an economical and efficient source of protein. Sometimes it’s more luxuriously embellished with meat. In this recipe I have the requisite beans but no pasta and no meat. Any embellishment comes from the chunk of Pecorino cheese I like to add for extra flavor and body. Finally, when I make a minestrone, I try to cut all of the vegetables in uniform dice. For some reason, I think this makes the soup taste better, perhaps because it’s easier to get a little bite of everything in each spoonful.

Minestrone
Serves 6

1 tablespoon olive oil
1 small onion, chopped
2 carrots, cut in 1/4 inch pieces
1 celery rib, cut in 1/4 inch dice
1 small rutabaga, peeled, cut in 1/4 inch dice
1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice
1 small zucchini, cut in 1/4 inch dice
6 cups chicken stock
1 15-ounce can chopped tomatoes with juice
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, plus extra to taste
1 teaspoon freshly ground black pepper
1 2-inch chunk of rind from Parmigiano or Pecorino Romano cheese
1 15-ounce can cannellini or northern beans, drained
2-3 large Swiss chard leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish

Heat oil in a soup pot over medium heat. Add onion and sauté until beginning to soften, 2 minutes. Add carrots, celery, rutabaga, fennel and zucchini. Sauté until vegetables brighten in color and soften slightly, 3 minutes. Add stock, tomatoes, bay leaf, oregano, thyme, salt and pepper. If soup is too chunky, add more stock to desired consistency. Bring to a boil; reduce heat to a simmer and submerge cheese in soup. Cover and simmer until vegetables are tender, 2o minutes. Add beans and simmer an additional 10 minutes. Taste for seasoning. Add chard and simmer until  chard is wilted, 2 minutes. Ladle into warm bowls. Garnish with grated cheese and parsley.

If you like this you might enjoy these recipes:
Mushroom Barley Soup with Miso and Kale from TasteFood
Italian Wedding Soup from the Kitchn
Simply Tomato Soup from TasteFood
Vietnamese Beef Noodle Soup from Steamy Kitchen
Harvest Chicken Tortilla Soup from TasteFood

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Posted in one-pot, Soups and Stews

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Braised Chicken in White Wine

Posted on January 1, 2012 | 17 Comments

~ Braised Chicken in White Wine with Carrots, Mushrooms and Thyme ~

On the first day of the new year I make a stew. There are many reasons why I do this. Stews and braises are healthy and fortifying, a comforting antidote to holiday menus and festivities. Stews are reflective, incorporating humble ingredients with heat and time, yielding deeply flavorful results. Stews comfort and nourish us, while warming us on a cold winter day. This year I received a beautiful French oven for a gift, so I have another reason to make a delicious stew today.

Braised Chicken in White Wine

The chicken skin remains exposed while the chicken braises to maintain the color and crispness of its skin. Serves 4.

4 large chicken breast halves, with skin and ribs
Salt and freshly ground black pepper
1 tablespoon olive oil
3 leeks, green parts trimmed, white parts thinly sliced
3 large carrots, sliced 1/4 inch thick
1 pound white or cremini mushrooms, sliced 1/2 inch thick
3 garlic cloves, chopped
1 bay leaf
1 tablespoon fresh thyme or 2 teaspoons dried thyme
1 cup dry white wine
2 cups chicken stock

Preheat oven to 350 F. Sprinkle the chicken breasts with salt and pepper. Heat olive oil in an ovenproof pot or deep skillet over medium-high heat. Add chicken, skin side down, in batches. Brown on each side, turning once, about 5 minutes. Transfer to a plate and repeat with remaining chicken. Add leeks to pot and saute 1 minute. Add remaining vegetables and saute over medium heat until beginning to soften and brighten in color, about 4 minutes. Add white wine. Bring to a boil, scraping up any brown bits in pan. Return chicken to the pot. Nestle chicken in the vegetables, skin side up. Add enough chicken stock to nearly cover the chicken but not submerge it. The skin should be exposed. Bring to a simmer. Cover and cook over low heat for 10 minutes. Uncover pot and transfer to oven. Bake until chicken is cooked through, 20-25 minutes. Serve in bowls with rice, farro or couscous.

If you like this, you might enjoy these recipes:
Pork Stew with Prunes and Armagnac from TasteFood
Vegetarian Stew with Quinoa and Butternut Squash from Cookin’ Canuck
Moroccan Lamb Stew from TasteFood
Mexican Red Lentil Stew from Kalyn’s Kitchen
Coq au Vin from TasteFood

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Posted in Chicken, Main Course, one-pot, Poultry, Soups and Stews

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Ring in the New Year with these Party Appetizer and Menu Ideas

Posted on December 27, 2011 | 12 Comments

The New Year is approaching, and the holiday festivities continue. During this busy time it’s fun and easy to get caught up in socializing, so it’s important to have a few tricks up our sleeve for entertaining, drop-in visitors or an impromptu get-together. Let this blog do some of the work for you. Here are a few menu ideas for holiday bites and appetizers to have on hand or to serve for a party. Meanwhile, savor the moment and enjoy some family time, take a walk in the forest or open that new book  you got from Santa.  Best wishes for a healthy and happy New Year!

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Posted in Appetizers, holiday, Parties, recipe

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French Onion Soup

Posted on December 22, 2011 | 14 Comments

The key to a good onion soup is time and patience. The onions must cook for a long while. As they cook, they will sweat, break down and release their juices. The juices must then be allowed to caramelize and form a crust which is deglazed with a fortified liquid. This is what will give the soup its rich brown color and deeply flavorful stock. If you skip this process, you will miss in the soup an extra depth of flavor and body that will leave you struggling to improvise as you desperately rummage through your spice cabinet for that extra something that is missing. There is no substitution for time to achieve this result.

The good news is that there is little effort involved for the cook, except for the exertion of patience. Once the onions are sliced, they are popped in the oven for 3 hours, requiring a mere stir from time to time. During this time you are free to get on with the hustle and bustle of your holiday preparations, secure in the knowledge that at the end of the day you and your family will be rewarded with a rich, warming and nutritious soup. A little comfort and care goes a long way at this time of year. Happy Holidays!

French Onion Soup au Gratin

Serves 4-5

4 tablespoons unsalted butter
5 large yellow onions, about 3 pounds, halved and thinly sliced
1 teaspoon salt
1/2 cup dry white wine, divided
1/2 cup sherry or Calvados brandy
5 cups beef stock or a combination of beef and chicken stock
4 thyme sprigs, tied with kitchen string
1 bay leaf
Salt and freshly ground black pepper

12-15 baguette slices, cut 3/4 inch thick
1 cup grated alpine cheese such as Grùyere, Comté or Emmenthaler

Preheat oven to 400 F. (200 C.) Melt butter over medium heat in a large Dutch oven or heavy oven-proof pot with lid.  Add onions and salt.  Cook, stirring, 5 minutes.  Cover pot and place in oven for one hour.

Remove pot, stir onions and any collected brown bits on sides and bottom of pot.  Cover, leaving slightly ajar and return pot to oven. Cook until onions are soft and golden brown, two hours, checking and stirring up browned bits after one hour.  (There will be a lot of liquid in the pot at this point.)

Remove pot from oven and remove lid.  Transfer to stovetop. Simmer over medium heat until liquid evaporates and onions turn brown, stirring and  scraping up any browned bits on bottom and sides of pot, about 20 minutes.  Continue cooking to allow a crust to form on the bottom of the pan without burning, about 5 minutes.  Add 1/4 cup white wine to deglaze pan and loosen crust.  Continue cooking until wine evaporates and another crust begins to form.  Deglaze a second time with remaining 1/4 cup wine.  The onions should be dark brown at this point. Add sherry, and cook stirring until sherry evaporates. Add stock, thyme and bay leaf.  Stir and scrape up any brown bits on bottom and sides of pot. Bring to a boil, reduce heat and simmer, covered, 30 minutes.  Discard thyme and bay leaf.  Season with salt and pepper to taste.

Make the croutons:
While the soup simmers, lightly brush bread slices with olive oil.  Place on a baking sheet and bake in 400 F. (200 C.) oven until light golden and crisp, 5-8 minutes. Remove and set aside.

Finish the soup:
Divide soup evenly among 4 oven-proof bowls or crocks arranged on a baking sheet.  Gently lay croutons in one layer to cover most of the surface.  Sprinkle cheese evenly over crouton and soup.  Place baking sheet in oven under grill element.  Broil until cheese is bubbling and golden brown, 2-3 minutes.  Remove from oven and serve immediately.

If you like this, you might enjoy these warming soup recipes:
Farro, Kale and Butternut Squash Soup from TasteFood
Roasted Apple and Winter Squash Soup from the Kitchn
Salmon Chowder with Cauliflower and Spinach from TasteFood
Lentil and Sausage Soup from Food52
Potato Leek Soup from Pinch My Salt

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Posted in Appetizers, Soups and Stews, Winter

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Ginger Spiced Molasses Cookies

Posted on December 19, 2011 | 17 Comments

~ Ginger Spiced Molasses Cookies ~

We’ve waited until very late (for us) to get our Christmas tree this year. Normally it’s up in early December, and by time the 25th arrives, we light the candles in a last hurrah, before dismantling it the next day. This year is a little different. We harvested our tree only this past weekend, on Saturday evening in the dark. As we picked it out, it felt like we were back in Denmark, searching for a tree in the darkness of the nordic winter. We spent Sunday decorating and will continue to do so over the next few days – after all, everyone has to have their way with the decorations. Then on the 24th, we will light the tree in its full glory as we celebrate julaften or Christmas eve, when we eat our big holiday dinner. In true Scandinavian fashion we use live candles, and it’s truly the most beautiful sight to behold.

Since the tree is so fresh, it will remain standing for a good week after Christmas, which is perfect, since we are home for the holidays this year and look forward to friends stopping in for wine and gløgg.  In anticipation, I’ve made an extra large batch of these Ginger Molasses Spiced Cookies to have on hand for any last minute tree tweaking and unexpected guests who might surprise us. The spice of these cookies goes very well with a glass of warm spiced gløgg.

Ginger Spiced Molasses Cookies

I was honored that Food52 selected these cookies last week as their contribution to a virtual cookie swap, hosted by Food Network and Yahoo! Shine. And Alicia, the talent behind the delicious blog Weekly Greens, has featured this recipe in her Whole Foods Market Cooking Column. Christmas has indeed come early this year!

Makes about 42 (1 1/2 inch) cookies.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger, optional
Granulated sugar for rolling

Combine flour, baking soda, ground ginger, allspice, cloves, salt in a bowl and mix well. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes. Mix in egg and molasses and combine well.  Add dry ingredients and thoroughly combine. Stir in candied ginger. Refrigerate batter 1 hour.
Preheat oven to 375 F.  Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls.  Roll in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12-15 minutes. Remove and cool.

If you like this, you might enjoy these recipes:
Russian Teacake Cookies from TasteFood
Salted Pistachio Brittle from the Kitchn
Lebkuchen from Brown Eyed Baker
Spiced Linzer Cookies from My Baking Addiction

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Posted in Baking, Christmas, Cookies, Denmark, entertaining

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Gløgg, Glüwein, Mulled Wine

Posted on December 15, 2011 | 14 Comments

Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Goodness, if this isn’t enough to get you fired up for the holiday season, then I’m not sure what will.

Gløgg

There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive dry red wine.  When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day.

Serves 8-10 friends.

For the garnish:
1 cup raisins
1/3 cup Cointreau or rum
1/2 cup whole almonds

For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
zest of 2 oranges, cut in strips
10 cloves
2 cinnamon sticks
2 bottles dry red wine

Fresh orange slices

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:
Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices.

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Posted in Beverages, Christmas, entertaining, holiday

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Chocolate Orange Pots de Creme with Fleur de Sel

Posted on December 12, 2011 | 18 Comments

Inspiration comes in many packages. These chocolate orange pots de creme are the result of a baking mistake. I set out to make them for a recent dinner party with this result in mind – however I forgot to cover the ramekins while they baked in the oven. Covering the ramekins allows the chocolate to set without a thicker top crust forming and detracting from a smooth and creamy consistency throughout the entire pudding. My pots de creme were smooth and creamy on the inside, all right, but the top had a firmer mottled texture. The taste was the same, but not the look. So, I decided to cover the surface with a granular topping which would provide a pleasing and distracting crunch while hiding my mistake. I rubbed the zest of an orange into a bowl of sugar. The sugar helped to separate the grains of zest and suspend them in granular animation, while the orange added a colorful tinge to the sugar. To serve, I garnished each ramekin with a dollop of whipped cream and showered the cream and chocolate with the orange sugar. To top it off I sprinkled a few grains of fleur de sel over each. It was delicious. The orange sugar added a confectionary crunch before dissolving in the mouth, leaving a lingering wisp of sea salt. I love it when mistakes like this happen.

Chocolate Orange Pots de Creme with Fleur de Sel

Begin 1-2 days before serving. Makes enough for 6 (3/4 cup) ramekins or 12 espresso cup servings.

For the pots de creme:
2 cups heavy cream
1/2 cup whole milk
6 ounces bittersweet or semi-sweet dark chocolate, finely chopped
6 egg yolks
1/3 cup granulated sugar
1 tablespoon Cointreau or Gran Marnier

For the whipped cream:
1 cup whipping cream
1 tablespoon granulated sugar
2 teaspoons Gran Marnier or Cointreau (optional)

For the orange sugar:
Finely grated zest from one untreated navel orange
1/3 cup granulated sugar
Fleur de Sel (or flakes of another sea salt, such as Maldon)

Make the pots de creme:
Preheat oven to 325 F. (170 C.) Heat the cream and milk in a saucepan over medium heat until it reaches a simmer. Remove from heat. Whisk in chocolate until melted and smooth.
Whisk the egg yolks and sugar together in a large bowl until blended. Add the cream in a steady stream, whisking to combine. Whisk in Cointreau. Strain through a fine meshed sieve into another bowl.  Cool 5 minutes. Pour into ramekins or espresso cups. Place the ramekins in a baking pan. Fill the pan with boiling water half way up the ramekins. Cover ramekins with foil and transfer to oven. Bake until set, but still a little wobbly when jiggled, about 55 minutes for ramekins and 45 minutes for espresso cups. Remove from water bath and remove foil. Cool completely. Cover and refrigerate overnight.

Make the whipped cream:
Beat the cream in a bowl of an electric mixer until traces of the whisk appear. Add sugar and Gran Marnier. Continue to beat until peaks form.

Make the orange sugar:
Combine zest and sugar in a small bowl. Rub with fingers to evenly distribute the zest.

To serve, sprinkle each ramekin evely with the orange sugar. Spoon a dollop of cream over the center. Sprinkle with additional sugar and a few grains of fleur de sel.

If you like this you might enjoy these recipes:
Dark Chocolate Pudding from Whipped
Chocolate Orange Truffles from the Kitchn
Chocolate Dipped Orange Peel Cookies from Use Real Butter
Cranberry Orange Trifle with Candied Walnuts from TasteFood

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Posted in Baking, chocolate, Desserts, gluten-free

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