Category Archives: Sweets

My Three Favorite Desserts!

Hi everyone! Leslie W here. Sorry I have been absent lately. However, I have three delicious desserts to share! Unfortunately I have not modified these recipes so I can’t claim them by any means but still wanted to share. I am deviating from the norm with this post…but thought it was worth it.¬† I won’t post the recipes but just refer you to the links, especially since the recipes are published in cookbooks. Though, I have two photos to share. I highly recommend all of these! Melissa can vouch for the doughnuts ūüôā Refer to her for a gluten-free version of the vegan doughnuts.

French Yogurt Cake with Lemon by Molly Wizenberg of the Orangette blog (my favorite of the three)

¬†“Winning Hearts and Minds” Chocolate Cake also by Molly Wizenberg

Vegan Smoked Sea Salt Maple Doughnuts from the Peas and Thank You blog


Chocolate Crinkle Cookies


These chocolate crinkle cookies are awesome – you would never know they are gluten and dairy free; they taste like a real cookie!

Chocolate Crinkle Cookies

(I tried to capture the chocolate deliciousness with this photo, but I don’t think it does it justice).

Kaitlin originally found this recipe through pinterest and didn’t do much (if any) adapting.¬† We made them for family dinner the night our grandpa passed away.¬† Our grandpa loved desserts (if there were options, he was known for always asking for “a little of each”) and we hoped these cookies would be a sweet reminder of him.¬† They were beyond delicious and our family loved them.¬† Fast forward 4 months, and I needed to bring treats for three different events happening over 2 days.¬† I wanted to make something gluten-free, so I could enjoy as well, but didn’t want to use expensive gf flours to feed a crowd of people – these cookies immediately came to mind!¬† (I also made the brown butter toffee blondies out of Martha Stewart’s Cookie Book, which were sinfully delicious, but I don’t want to incur the wrath of Martha by posting her recipe without permission, so you’ll just have to buy the book yourself…).¬† Needless to say, both treats were BIG hits.¬† The two platefuls I brought to the elementary school were gone long before lunch!

Chocolate Crinkle Cookies

(Makes about 18)

1.5 cups Chocolate Chips (she recommends bittersweet…I used the Nestle Dark Chocolate Chips which are my new favorite chocolate chip)

3 large egg whites at room temperature

2.5 cups of powdered sugar

1/2 cup of unsweetened cocoa powder

1 Tbl cornstarch

1/4 tsp salt

Preheat the oven to 350 degrees.  Put a silpat or other nonstick surface on a baking sheet.

Melt 1 cup of chocolate chips (putting the other 1/2 cup aside) in the microwave.¬† Check them every 20-30 seconds so you don’t burn them!

Using an electric mixer (or an electric whisk like we did) beat the egg whites into soft peaks in a large bowl.  Slowly beat in 1 cup of powdered sugar.  It should look like Marshmallow fluff!

In a separate medium bowl, whisk the cocoa powder, 1 cup of powdered sugar, cornstarch and salt together.  Slowly add this to meringue.

When the dry ingredients have been incorporated, add the melted chocolate and 1/2 cup of chocolate chips to the batter, which will become stiff.

Place the remaining 1/2 cup of powdered sugar in a bowl or high rimmed plate.¬† Make balls of dough about 1 Tbl and roll them in the powdered sugar before placing on the baking sheet (about 2 inches apart from each other).¬† Be warned – this is a messy dough, it get’s allll over your hands, so remove any rings/bracelets.¬† (I experimented with wetting my hands or leaving them dry before rolling…it didn’t make much of a difference.¬† I could do 6 balls before needing to wash my hands and start over.) (Don’t be deterred by this.¬† It’s not bad and it goes quickly!)

The original recipe recommends baking for 10 minutes, I ended up doing about 13.¬† Cool on the pan for about 10 minutes before moving to a baking rack to cool.¬† They are super fudgy when they are hot (aka…incredibly rich), but get more solid as they cool.

Double batch of Chocolate Crinkle Cookies

This is a photo of my final delicious plate of cookies. (I made a double batch…that’s why there is so many).

Crack Pie-don’t judge me because I am ugly……..

Leslie H

First of all, let me start by saying this recipe is NOT gluten free, dairy free or any other freedom word we may use. This little bit of deliciousness is what my trainer¬† politely calls “job security”. I needed to bring a dessert to an event tonight and knew I had all the ingredients in the house to make it.¬† So I cut a piece,¬† plated it and shot a picture of it for you and put in back in the pie dish! I found this recipe in Bon Appetite last summer; it is from a restaurant in New York called The Milk Bar, and anyone who has taken a bite knows why it is named this way.Once you start with this rich, salty-sweet pie you wont be able to stop. Like I said…..job security!


oat-cookie crust

9 T. butter, room temperature and divided

5 1/2 T brown sugar, divided

2 T. sugar

1 egg

3/4 cup oatmeal

1/2 cup flour

1/8 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt


3/4 cup sugar

1/2 cup brown sugar

1 T. nonfat dry milk powder ($7.89 at the grocery for 1 T. but necessary!)

1/4 tsp. salt

1/2 cup butter, melted

6 1/2 T. heavy whipping cream

4 egg yolks

1 tsp. vanilla

powdered sugar for dusting


cookie crust:

Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper and coat with nonstick spray. Combine 6 T. butter, 4 T. brown sugar and 2 T. sugar in medium bowl and beat with mixer until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder and baking soda and salt and beat until well blended, about a minute. Turn onto prepared pan and spread as thin as you can. I used wet hands and pushed it around not quite filling the pan. That is ok, you will see what we do with it later. Bake 17-18 minutes until light and golden. Transfer to a rack to completely cool.

Using hands, crumble oat cookie into large bowl; add 3 T. butter and 1 1/2 T. brown sugar. Rub in with fingertips until mixture is moist enough to stick together. I ended up pulsing it a few times in the Cuisinart for a finer crust. Transfer mixture to a 9 inch pie dish and press “dough” evenly onto bottom and up sides of pie dish. Place onto a cookie sheet.


Preheat oven to 350 degrees.  Mix all filling ingredients together until well blended. Pour filling into crust and bake 30 minutes. Reduce temperature to 325 and continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when gently shaken, about 20 minutes. Cool pie 2 hours on rack and place in refrigerator uncovered overnight. Dust with powdered sugar when serving. Serve cold.

A Bite-Size Treat

Leah here…

I’m going to a birthday party tonight and was trying to think of what to bring since the hostess said “we’ve got it all covered”. ¬†Then I found this! The cutest, bite-sized treat that looks so festive for a birthday party! Found, where else?, on Pinterest:¬† ¬†Her blog has great pictures too.


mini nilla wafers (I tried the big ones on for size and they were too big.  You want the banana showing a little)


peanut butter (easily substituted for almond butter, nutella, etc.)


1. Spread a little peanut butter on either wafer, stick a small slice of banana in between, dip in sprinkles, and voila! A bite-size treat.

Notes from the blog: Don’t make these too much in advance since the wafers get soft and the sprinkles bleed their color. ¬†These are easily customizable too- think crushed peanuts, nutella, specific colored sprinkles, etc.

My finished product: