Tag Archives: dessert

Sticky Fingers Bakery – DC

Yesterday after work I needed to pick up some things in Cleveland Park, which conveniently has a gluten free bakery, Sticky Fingers.  Sticky Fingers is a vegan bakery, but they also have a full menu of savory dishes.

I was very excited to see on their menu that they serve gluten free bread and wraps, as well as gf pancakes on the weekends (before 2:30pm).

I think I’ll have to go back for lunch and try the black bean quesadilla, hummus wrap, or Mac n’ Teese (gluten free pasta and daiya cheese).  Their menu isn’t incredibly easy to navigate, since things aren’t marked clearly as gluten free, but they do provide a list of all the ingredients in their sweets online which is helpful.

Since it was dessert time, I was looking for something with sugar in it.  Unfortunately they sold out of their gluten free cookies for the day, so the only option was cupcakes.  They had three gf varieties, all with chocolate cake, and your choice of mint, vanilla, or chocolate frosting.

I nabbed a chocolate one with vanilla frosting, mostly because I’m a sucker for rainbow sprinkles.  They’re like edible confetti.

Now don’t get me wrong; it’s impressive that anyone can make a vegan cupcake taste good at all.  Sticky Fingers uses tofu in their chocolate batter, and soybeans, and a whole lot of other stuff that sounds complicated.  So I appreciate the work that they did that I didn’t have to.

However… this cupcake was no match for Red Velvet Cupcakery’s chocolate one.  The frosting was really good, but the cake itself was just so-so.  I only ended up eating half of it and throwing the rest out 😦

I’m looking forward to going back to Sticky Fingers to try their savory dishes and get my hands on one of those cookies.  The people there were super nice and helpful, and I’m excited that there is even an option within walking distance of my apartment.

Sticky Fingers Bakery

1370 Park Rd NW
Washington DC 20010

(202) 299-9700

Order online


Bananas and Pears Foster

Have you ever seen the show Chopped on Food Network?  It’s a show that challenges chefs to make a dish with a basket full of mystery ingredients, and Nick really likes watching it (I think it’s a tad boring, but the concept is pretty neat).  So, we decided to do our own challenge, and choose the ingredients for each other.  He gave me quince, dark rum, and heavy cream.  So, what else to make but everyone’s favorite – bananas foster?  

I adapted the recipe from the famous one from Brennan’s in New Orleans.  They didn’t have any quince at Whole Foods, so I had to settle for Bartlett pears.  I also used a red banana, which I’d never had before, but tasted just like a normal banana so it didn’t make that much of a difference.

Bananas and Pears Foster 

1/4 stick butter

1/2 c. brown sugar

1/2 t. cinnamon

1 banana and one pear, cut into “big bite” pieces

1/4 c. dark rum

Fresh whipped cream

Vanilla ice cream

Crumbled ginger snap cookies 

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat, and cook, stirring, until the sugar dissolves. Place the bananas and pears in the pan. When the fruit starts to soften, carefully add the rum. 

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place over ice cream. Generously spoon warm sauce over the top of the ice cream, top with whipped cream and ginger snaps, and serve immediately. 

Let the sugar high begin!

Paying Homage to Rainbow Jello – Naturally Gluten Free

For Easter weekend, I went home to Michigan to celebrate and eat with my wonderful, loud family.  One of our Easter traditions is the Jello Ribbon Salad.  My grandmother made this salad every year to perfection, and I don’t think that any of us appreciated the labor that goes into it until this year, when we had to fend for ourselves.  My cousin graciously offered to make the dish this year, and I think that she’ll pass the torch to me for next year.  Considering this takes about 48 hours and almost constant monitoring to make, it is definitely a labor of love.

This is one of those 1950s hold overs that’s reminiscent of women wearing aprons, men with crew cuts, and kids hula-hooping in the backyard.  If you have idle hands, or want to make a crowd-pleaser dessert – take a stab at it!

Update (7/2011) – This is the original recipe from my grandma’s cookbook.

Happy (belated) Easter, and may your family traditions live long and prosper 🙂

Rainbow Jello salad

Rainbow Jello Salad:

5 (3 oz. each) pkgs. Jello, any 5 different flavors
5 c. boiling water
10 tbsp. ice water
10 tbsp. sour cream

Dissolve one package Jello in 1 cup boiling water.  Pour 1/2 cup into bowl and add 2 tablespoons ice water.  Chill until set in ring mold or pretty glass serving dish (we use a glass brownie pan).  Blend 2 tablespoons sour cream in remaining Jello and pour over gelatin in mold.  Chill until set, about 20 minutes.  Repeat with each flavor of gelatin remaining.  Pour into mold until ribbon is completed.

Time: about 48 hours.

Serve with a big dollop of whipped cream.