And Then, There’s Cake

Last weekend, we celebrated my daughter’s birthday. When I asked her what she’d like (food-wise), she requested two things: nachos and chocolate mousse. Wow! Easy, peasy!

She always has been easy to cook for; we used to let the kids decide what their birthday meal would be. One year, her choice was soup. When asked whether she wanted green soup (vegetable soup) or red soup (vegetable soup with a can of Campbell’s Tomato Soup thrown in for good measure), she asked for both. As I said, easy peasy!

John looked after the nachos, with Trinity’s help. They were amazing!

I looked after the cake. The first step was to find a recipe. Have I mentioned how much I love Pinterest? The only thing I had to keep in mind was that it had to be gluten free. When I came across this recipe from Gluten-Free on a Shoestring, I knew it was “the one”.

It’s a simple recipe, really. The cake came out beautifully and, it was really good. Both the cake and the mousse were simple to make and delicious! Yeah, I licked out the bowl. Can’t let good chocolate mousse go to waste, you know… or should that be “to waist”? Never mind, it’s already there.


Even though neither John or I eat gluten free, I would make this cake again in a heartbeat. The cake layer was fudgy, tasty, with a great texture. The mousse? Well, what else is there to say about chocolate mousse but… YUM!

The recipe is definitely a keeper and one I will definitely make again and again!


Macarons: Something a Little Different

I think I’ve mentioned here before that my daughter is on a restricted diet at the moment. It makes cooking a bit of a challenge (no onions and no garlic!!) and baking has been altered somewhat to include gluten free options. The macarons, as lovely and delicious as they are and even though they’re gluten free, are not an option for her as they contain almonds and she has a sensitivity to all tree nuts (I have a similar sensitivity but mine is limited to hazelnuts).

Because of that, I decided to try making nut free macarons today. I found a couple of options. One uses grated white chocolate instead of almonds. Stella, over at Bravetart, suggests using pumpkin seeds (pepitas), which I usually have handy. She also has a recipe for macarons made with corn flour. I made the ones with the pumpkin seeds; maybe I’ll try the corn flour macarons another day.


They didn’t turn out quite the same as the macarons I’ve made so far but they to taste good. They didn’t rise very well and not one tray of macarons developed feet, unfortunately but I’m not overly concerned. My daughter can actually eat them.


I filled them with whipped chocolate ganache and raspberry curd and drizzled them with ganache.


Right now, they’re mellowing out at my backdoor (it’s hovering around the freezing mark, making the great outdoors one giant refrigerator). They’ll make a nice little treat for tomorrow, her birthday.