Tag Archives: dessert

Gluten Free Grey Market DC: Second Edition

On my first trip to the DC Grey Market, I was slightly disappointed with the amount of gluten free options. Although I did have some amazing nut cookies from Sweet Nuttings.

This time, there were two vendors with gluten free products. First up was savory taro fritters from Noshables. I was a bit hesitant at first because I wasn’t a fan of poi or taro when I went to Hawaii, but I decided to give it a go.

It’s greasy, chewy, and unique tasting. Basically it’s ground or shredded taro, mixed with tapioca starch, sugar, and water – then rolled into balls and deep fried. A recipe for them can be found here.

I ate that while I walked around looking for something sweet, which I found at Whisking Through Life in the form of gluten free carrot cake.

Honestly I went against my better judgement in trying this cake because they had the samples of the carrot cake right on top of the regular samples, which indicates to me that the baker isn’t exactly stringent about cross contamination. But it looked so good, and the cake itself was separate from the other things, so I got a slice (and thankfully didn’t come to regret it).

That’s after I ate half of it. It was really good! Full of grated carrots, coconut, and raisins. And the slice was so big it took me three days to finish.

Next time hopefully my friend from Kate Bakes can get a spot at the Grey Market and up the representation of gluten free vendors!


Eataly Gluten Free Part 2

Every time I’m in New York I make it a point to go to Eataly. It’s right around the corner from my office in the Flatiron district, and it’s a great place to go get a cup of coffee and do some food gawking. I can imaging a lot of people who are gluten free wouldn’t think that Eataly would have much to offer, since it’s centered around pasta, pizza, and other traditional Italian foods. However, it’s also all about fresh ingredients, cheeses, fish, meat, produce, and specialty products.

This time I went with my heart set on gelato. Since the gelato stand is right in the front of the market, I picked up a cup of white mint chip to take with me as I walked around.

But then, as I was walking by the dessert stand, I realized that Eataly had totally stepped up its game when it comes to gluten free dessert. There were easily 15 different mini desserts that were gluten free. I think last time I went last month there were two. The other ones may just not have been labeled gluten free, but my jaw dropped when I saw all of the options.

There was an almond cookie, a torte with chocolate ganache, and a flourless chocolate cake.

There was panna cotta and a three-tiered chocolate mousse cake.

There was sponge cake with almond mousse and fruit.

And there were three different kinds of gluten free tiramisu.

I went with the peanut caramel tiramisu on the recommendation of the nice Italian man working behind the counter.

Best of all, the people who work at Eataly are very knowledgeable about food allergies, and they even have these signs all over encouraging patrons to let them know if you have a food allergy so they can  be sure to accommodate.

They also have a dedicated stand with Schar products like pasta, cookies, and rolls.

If you visit New York City, going to Eataly is a must. It’s always at the top of my list of places I tell people to go while they’re there, and now there are even more gluten free  options!

NYC gluten free recap

Seeing as I ate my way through New York City the last time I was there – I still had a hodge podge of photos left on my iPhone expensive state-of-the-art special blog camera. So, besides my reviews of Rubirosa, Rice to Riches, and Gramercy Tavern, below are some of the other gluten free yummies I found when I was there.

“Orios” and eclairs at Risotteria in the East Village. Yes. I said gluten free eclairs. I also picked up a “Winkie” for my friend – which I tried a bite of and tastes nearly identical to what I remember a Twinkie to taste like.

The ultimate bar snack – roasted peanuts and garlic with rosemary at the John Dory Oyster Bar

Gluten free cupcakes at Terri

Macaroons at some place I can’t remember. But was happy to see them marked definitively gluten free.

Banana bread with chocolate chips from Babycakes

It always hurts my heart when Celiacs tell me they haven’t been to NYC. It’s a bonafide gluten free playground and every time I go things seem to get more and more delicious.

For more of my favorite places to eat in NYC – check out my NYC GFREE EATS page. All restaurants have the highly-coveted Anna stamp of approval 😉

Gramercy Tavern: peanut butter semifreddo

Gramercy Tavern. Sure it’s the sixth highest rated restaurant in the Zagat ratings – but do they have chops when it comes to gluten free dishes?


Any restaurant who’s chef if nominated for  a James Beard award had better be able to whip up some pretty tasty dishes. But the real winner here was dessert. Yes, I’m going out of narrative order here just so I can bring you the dessert first. After *suffering through* six other courses, I was presented with the best dessert ever. Period.

Nancy Olsen, I bow down to your pastry goddessness and I kiss the ground you walk on.

Peanut butter semifreddo, sandwiched between two chocolate macaroons (like a thin chewy brownie), a giant glob of thick caramel sauce, all on top of a pool of fudge and these amazing roasted peanuts.

It was everything a dessert should be – a total mixture of textures, sweet but not too sweet, a bit of saltiness, fun to play with, doesn’t melt. It was perfection.

I ate some other things too… like:

Squash salad with pumpkin seeds

Warm broccoli soup (Actually one of my favorite dishes. I loved the vibrant color and the intense broccoli flavor).

Shrimp and white beans with brussel sprout leaves. (best cooked shrimp I’ve ever had. I kept going “how did they DO this?”)

I also got a second dessert compliments of the chef (probably because I made a loud “mmm” noise when the waiter told me that one of my options was butterscotch and pumpkin pudding). It had that same caramel sauce that was on the semifreddo – and I would take a bath in it if I could.

So, there ya have it. If you have some cash to blow I highly recommend going for dinner. Or do the smart thing and just go for dessert and order three semifreddos with a side of the caramel sauce. Like a boss.

One last note: I loved Gramercy Tavern because it wasn’t stuffy or formal, even though it’s one of the best restaurants in the city. It feels really homey, warm, and inviting. The waitstaff was great and really went out of their way to make the meal spectacular (and gluten free, of course).

Gramercy Tavern
42 East 20th Street
New York, NY

Rice to Riches NYC

I haven’t posted in far too long, I know. But I have an excuse! First, I was here:

Then, I was here:

I’ve been traveling and had TONS of great meals to share. We’ll start with something sweet.

I finally made it to Rich to Riches in SoHo. I’ve walked by a few times and heard great things (not to mention it was on Sex and the City), but had never pulled the trigger and gone in. I actually have never considered myself to be a huge rice pudding lover – it always seems like, why have rice pudding when you can have ice cream instead?

But this place made me a convert. I would take this rice pudding over ice cream any day.


They have over 20 flavors of rice pudding – all but two are gluten free (I know cookies and cream, and I think the honey graham).

Yep, that’s Rocky Road.

I tried a sample of the Hazelnut Chocolate Bear Hug and it was like eating nutella pudding. Delicious for a bite, but I think it would be too rich for a whole bowl.

I landed on the Pecan Pie.

It was creamy. So creamy. And had big chunks of pecans in it.

If I had one regret it was not adding whipped cream to the top to really give it the full pie experience.

This pretty much sums it up.

Also of interest – Rice to Riches has been wrapped up in a controversy lately about some racist wall signage that they put up. What a PR nightmare. Hopefully people will forgive them once they’re stunned into submission by the deliciousness of the pudding.

Rice to Riches
37 Spring Street
New York, NY

Chocolate chip “cookie dough” stuffed rice krispy treats

Because it’s just a ridiculous concept, I had to try to make these chocolate chip cookie dough stuffed rice krispy treats that I saw on Pinterest from Love Veggies and Yoga. I combined that recipe with this recipe from Chocolate Covered Katie for healthy chocolate chip “cookie dough” made from chickpeas.

I had made the chocolate chip cookie dough dip recipe before and eaten it plain, but I figured it couldn’t hurt to amp it up a bit.

For the cookie dough dip (inspired by this recipe):

  • 1 1/2 cups chickpeas (1 can, drained) (250g)
  • 3 pinches salt
  • tiny bit over 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/4 cup almond butter
  • 2-3 T. almond milk
  • 2 T. brown sugar (I used Splenda blend)
  • 1/4 cup chocolate chips
  • 2 to 3 T gluten free oats

Directions: Add all ingredients (including just half of the chocolate chips) in a food processor, and blend until very smooth. Then mix in the rest of the chocolate chips. Chill in the refrigerator.

For the rice krispy bars (inspired by this recipe):

I made a half recipe of the normal rice krispy recipe on the back of the box, but if you were using a full 9 x 13 pan I would recommend using the whole recipe.

2 cups mini marshmallows (I use Campfire) plus an additional 1/2-3/4 cup

4 cups gluten free rice krispies (note: don’t use the puffed rice, not even close to the same. They’ll turn out soggy/overly chewy, I’ve made that mistake before.)

3 T. butter

1/2 tsp vanilla extract

Directions: Take the marshmallows (reserving about 1 c of marshmallows) and melt them in a pan over a low heat with the butter. Add vanilla. Remove from heat and add in the Rice Krispies cereal. Stir to combine.

Put them together:

  1. Spray a brownie pan and press half of the rice krispy mixture into it (I also spray my hands to press it down without it sticking).
  2. Press clumps of the cookie dough onto the top of that layer so it’s fairly equally spread. Then sprinkle the extra mini marshmallows on.
  3. Quickly spread the rest of the rice krispy mixture on top and press down to seal the middle layer in.
  4. Allow to chill in the fridge while you melt some chocolate chips in the microwave.
  5. Spread chocolate over top and put back in the fridge to set up.

I’m trying to forget that these are in my fridge right now, but it’s not working very well.

Thanks to Pinterest for another brilliant find!

Brilliant gluten free foods

There are some food creations that you just wish you had come up with yourself. Like the taco shell made out of a Dorito, pizza muffins, or bear pancakes.

These are two of my latest food obsessions.

1. Cinnamon raisin peanut butter from Peanut Butter & Co.

Put this on an apple and your whole day will be better. I can eat this right out of the container – but it’s also great spread on toast. Such a great idea – peanut butter tastes great on cinnamon raisin bread – so why not just blend it all together?

2.Chocolate covered strawberry ice cream

I don’t know who came up with the brilliant idea to create this ice cream, but I would like to make them my best friend. Or possibly marry them.

I found this ice cream at Giant, but I’m pretty sure it’s the same kind that they sell as the Kroger “Black Label”.

See that fudgy chocolate goodness?

One day I’m going to come up with something equally as brilliant. Until then, I’ll be finishing up this ice cream 🙂

Salty almond butter and chocolate rice crispy treats

Regular rice crispy treats are one of my favorite things. They’re gooey and buttery, and I can eat about 20 of them in a sitting.

This is a dressed up and more decadent version that was inspired by these salted marcona almond bars from spabettie.

Almond butter and chocolate rice crispy treats

2 T butter
1 bag of marshmallows (mine was 7 oz.)
1/2 c. almond butter
5 cups of rice cereal (I estimated this, but so each kernel is just coated)
1/4 c. peanut butter
1 t. vanilla
1/2 t. salt (my almond butter wasn’t very salty)
1/2 package chocolate chips (I had semi-sweet on hand)

In a large saucepan on low heat, melt butter, adding almond butter, vanilla, and salt, and stirring until completely melted.

Add marshmallows and stir until melted. Remove from heat and add cereal, one cup at a time until incorporated. Press into prepared pan, let cool.

Melt peanut butter a bit in the microwave and spread over top. Let cool.

Cut bars into squares. Melt chocolate and drizzle or pour on top of each bar.

Try not to eat ten at once.


Snickerdoodle blondies

My coworkers are lucky people. I’m bringing them these snickerdoodle blondies today AND they get to work with me on a daily basis 😉

Gluten free snickerdoodle blondies (Adapted from Chocoloate-Covered Katie)

  • 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
  • 3 T almond butter
  • 3/4 tsp baking powder
  • 1-2 tsp vanilla extract
  • 1/8 tsp baking soda
  • heaping 1/8 tsp salt
  • 1/2 cup brown sugar (I used the half Splenda blend, so you can up to 3/4 cup)
  • 1-2 T milk (I used almond)
  • 1/4 cup ground flax (20g)
  • 2 and 1/4 tsp cinnamon

Preheat oven to 350 degrees. Blend all ingredients except milk in a food processor, then add in milk until it’s very smooth. Scoop into a greased (or tinfoil-lined) 8×8 pan (I used my weird IKEA pan). Bake for 35 minutes.

If I could make these again, I would have never baked them. The dough was so crazy delicious, and no raw eggs. The blondies are good, but the dough – I could eat with a spoon all day. Would be great mixed into vanilla ice cream too I think.

Hail Merry almonds and tart review

I saw Hail Merry’s tarts at Yes! Organic Market a few weeks ago, but didn’t actually get one. This time I decided I needed to try one, and picked up the Meyer Lemon Miracle Tart.

It was pretty amazing. Like a lemon bar with a big bang of lemon flavor. The filling was creamy, the crust crumbly and flaky. I’m sure that the chocolate tarts are great too, but I feel like it takes more finesse to get a lemon dessert right. I’m saving the rest until I can pick up some whipped cream, since I think that’s the only thing that would make this tart better.

I also picked up a pack of the Vanilla Maple almonds. Unfortunately they were expired, so not as crunchy as they should be, but the flavor was still great. This is one of those things that you should probably make yourself, but it’s nice to have someone make for you.

I love Hail Merry products because they come from a company that really seems to care about the gluten free community. Their blog and attitude toward gluten free products, plus their approachability, makes them a company I feel good giving my money to.