An Announcement, Short and Sweet

Well friends and followers, it seems that we have fallen off the map again! While we love and often live to bring back our humble blogging roots, we have been exceptionally busy bees. Over the last year we have become licensed for commercial baking, launched our premier product; Wine Infused French Macarons, added packaged cookies to our repertoire, and finally opened our online store just this week! We often comment how we miss writing recipes just for the sake of blogging and “baking for fun”, but there is no rest for us as we work hard to bring our delicious gluten free revolution to our fans. We promised to keep this short and sweet, but before we go (for who knows how long this time…again) we are proud to invite you to check out our online store at We hope you will use our promotional code available through December 10th, LAUNCH15, to enjoy 15% off your first purchase for your gluten free holiday desires. We look forward to continuing to add new flavors and varieties of treats to our store …..maybe one day we will blog again  but until then ✌🏻❤️🍪




Brownie Cookie Dough Birthday Cake!

Last weekend we were celebrating Mr. Picky’s uncle’s birthday. This is one guy who is in love with my baking. Knowing this, of course I offered to make his cake. The minute I made this offer, crazy cake ideas started flying through my head. All sorts of layer cakes were coming to mind. If you know me well or if you’ve learned about me here from reading, you must know that I can’t just toss together a boxed cake mix and some premade frosting, that’s surely not happening. No, everyone has to have an amazing new cake recipe tailored perfectly to their tastes and everything they love in the world. I mean, that must be the dream of every baker…right??? RIGHT?!?! We don’t just do anything simple, now do we??? **Crickets**

Well of course as cake ideas are keeping me up nights and I just cannot decide what flavor of amazingness(that must be a word) to create, my mother in law texts me and says “Don’t go crazy with the cake, it’s just a few of us”. I mean come on as if I could NOT go crazy, now that’s just silly. There must be layers and filling and ganache and piping and sprinkles and…well you get it. So, here is my version of not “going crazy”. I kept it to a minimum using smaller cake pans and less layers. I mean, that’s about the best I could do! I hope you enjoy this super-sweet, extra-decadent Brownie Cookie Dough cake as much as I enjoyed baking it!

4 tablespoons butter
1 tablespoon vegetable oil
3 ounces bittersweet chocolate
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
3/4 cup gluten free all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

10 tablespoons butter, softened
1/4 cup granulated sugar
1/2 cup light brown sugar
1/4 cup gluten free all purpose flour
1 teaspoon vanilla
1/4 cup mini chocolate chips

1 cup heavy cream
2 cups mini chocolate chips
2-3 tablespoons rainbow sprinkles to decorate


Preheat oven to 375º. Melt butter in a small saucepan on low heat. Once melted remove from heat and mix in oil and chocolate.

Once chocolate has melted completely, mix in both granulated and brown sugars and vanilla.


Allow to cool slightly then temper in eggs slowly. In a separate bowl sift together flour, baking powder and salt.


Whisk in flour mixture to wet ingredients just until combined. Line a 7.5″ round baking pan with parchment and spray with nonstick spray. Pour batter into prepared pan and bake in preheated oven for approximately 30 minutes until cake tester comes out clean.

While brownie layer bakes, prepare filling by creaming together butter and both brown and granulated sugar. Once combined, add in flour and vanilla and continue to beat for 1-2 minutes.


Fold in chocolate chips by hand and set aside. Once brownie layer has finished baking, cool in pan for at least 10-15 minutes before carefully turning out onto rack to cool completely. Once cool, gently slice into two layers with a serrated knife. Spread filling over bottom layer and top with second layer.

Prepare ganache by heating heavy cream in a small saucepan over medium heat just until it begins lightly simmering around edges of pan. Pour hot cream over chocolate in a small bowl and whisk to melt chocolate. Allow to cool for about 5 minutes. Set aside 1/3 of ganache for piping if desired. Use remaining 2/3 of the ganache to spread over cake using offset spatula and allow to drip down sides, leaving some of the filling and layers showing. Pipe remaining ganache in decorative pattern and top with rainbow sprinkles as desired.

A few words about the past few years…

Facebook memories are a funny thing sometimes. Some days all you see is the nonsense you posted years ago or perhaps a photo that makes you reminisce about the past. But then there are the days where you get to  remember the triumphs or see something particularly special. Well last week we had one of those memories pop up that gives you “all the feels”. Just 2 years ago was our first time baking our Rosè Macarons in my small kitchen and last week we found ourselves in our commercial space baking hundreds of them for packaging and sampling. It really made me think about how far we’ve come and the yellow brick road up ahead that we continue to travel down. From small batches of 30 cookies during the testing phase, through multiple alterations and some failures along the way, to becoming an established business has been quite the journey. After our first few kitchen shifts we had more packages of our 3 flavors than we could possibly store and now we have sales with multiple vineyards and specialty shops and are about to appear at events with over 800 guests each! The shoes we are working to fill continue to get bigger and we continue to rise to the challenge. As tough as it is some days to keep our schedules straight and find time to work all aspects of the business, we are proud to say its all ours and the two of us run the whole thing! As guests at the Brooklyn Crush Wine and Artisinal Food Festival a year and a half ago I told Jay that we would have a table there in the future and this Saturday that goal will be met. Our progress is exciting and humbling at the same time and we can’t wait to see what the future has in store for us. Thank you for reading and following and hopefully you find some inspiration to do what you love from our stories so far! Cheers!

White Chocolate Pistachio Cake

I was coming off a huge baking high from Saturday night when I started thinking of a menu for my Mom’s birthday on Sunday. What made me so happy and humbled Saturday? These beautiful babies making an appearance at my mother in law’s party…

These floral cupcake bouquets are my newest obsession that we bake. I am in love with decorating them and even more in love with the response I get when people see them. I got a fantastic response from everyone, even that they looked like real flowers! If that doesn’t make a girl feel great I don’t know what does! I forsee these bouquets as table arrangements for bridal and baby showers, parties and maybe even weddings. I know I think big, but hey, that’s what got us where we are!

Well, back to where I was going with this, a menu for my mom’s birthday. I knew I needed to make her something beautiful and super tasty to carry on my baking weekend. So, my mom’s love of pistachio combined with its perfect companion, white chocolate, and we were on our way to a delicious dessert.

Now, I went crazy, as usual, and made this into a two tiered layer cake. You can easily make this as a simple layer cake or as cupcakes instead if you’re not feeling quite so ambitious. The two requirements are you MUST sift your flour and use our whipped egg whites technique. The true beauty of this cake is how super light and airy it is and you don’t want to skip these steps! So, with these strict instructions, go forth and bake!



1 1/2 cups Gluten Free Flour

3/4 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Granulated Sugar

6 tablespoons butter, softened

2 eggs, separated

1/2 cup heavy cream

1/2 teaspoon Vanilla Extract

1/2 teaspoon Pistachio Extract

Green gel food coloring(optional)


2 1/2 sticks Unsalted Butter, softened

2 cups Confectioners Sugar

1/4 cup heavy cream

1/2 teaspoon Vanilla Extract

4oz White Chocolate

2 cups chopped pistachios for garnish


Preheat oven to 325°. In the bowl of a stand mixer, cream together butter and granulated sugar. Add in egg yolks.


Add in vanilla and pistachio extracts followed by cream.


In a separate bowl, sift together dry ingredients. Begin adding dry ingredients to wet mixture 1/2 cup at a time, scraping down bowl between additions as necessary.


Whip egg whites in a separate bowl.


Lightly fold egg whites and a few drops of food coloring into batter to achieve desired light green color.


Pour batter into buttered cake pans(or lined cupcake pans) and bake in preheated oven for 35-40 minutes or until cake tester comes out clean. (Note: baking time may need to be adjusted based on size of pans and/or your choice to make cupcakes instead.)


Cool 5-10 minutes in pan then carefully remove and allow to come to room temperature on cooling rack.


While cake is baking, prepare buttercream by combining butter and confectioners sugar in stand mixer. Add in vanilla extract. While mixing, melt white chocolate in microwave safe dish for 30 second intervals stirring in between, being careful not to burn it. Cool white chocolate for a few minutes so as not to melt the buttercream when you add it. Once slightly cooled, add slowly to the buttercream while mixer is running. Continue to beat buttercream until light and fluffy.

To assemble the cake, slice cooled cakes into layers of desired thickness.


Spread buttercream between layers and stack.


Spread buttercream over outside of cake, garnish with chopped pistachios, and step back and admire your masterpiece!


This cake is absolutely perfect for the beautiful spring weather we are having. Light, fluffy, and just the right shade of green it really put me in a warm weather mood! I hope you all enjoy this recipe as much as I did. Now, get baking!!!

Irish Car Bomb Donuts

With St. Patrick’s Day around the corner we thought we’d repost some of our favorite recipes we’ve created!

wine at the finish line


As we were coming up with ideas for the main dish in our Irish inspired dinner in honor of St. Patrick’s day, I had a revelation. What if I could take everyone’s least favorite beverage and make it not only gluten free but transform it into dessert? When I told Jay my brilliant idea his response was “Ughhh.” (Yes, that is a direct quote). I couldn’t imagine how such a great recipe could elicit this sort of response. I realized that even though I would not have been caught dead drinking one of these, even pre-gluten free, for many people this concoction may have lead to some interesting evenings in their past. As for me, being unscathed by the beverage, I made Jay see things my way and the results were legendary! I present you: Irish Car Bomb Donuts!!


For the donuts:

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Recipe: Chilean Sea Bass with Moroccan Style Roasted Chickpeas & Carrot Puree


Where have we been?!  We’ve been busy!  Recently, we have launched our gluten free packaged products, END OF THE LINE.  Our sales began at North Fork Chocolate Company and have now expanded to Waters Crest Winery‘s new tasting room at 28735 Main Road in Cutchogue, NY.  If you’re out on the East End of Long Island be sure to check out our Wine Infused French Macarons!

A large portion of our free time is spent baking in commercial space at Kitchen Co-Op in Amityville on Long Island with several other startups.  We are pleased to collaborate with Victoria Akkari and her Culinary Argan Oil line for todays recipe.  Victoria is always a joy to work with and always keeps a cool head even as we repeatedly “bang” our commercial bakery trays full of macarons loud enough to pass for a construction site.  A world traveler and always on the hunt for great sources of spices and oils.  Her featured product, Moroccan Argan Oil is slightly nutty and with a hint of spice.  It’s the perfect accompaniment to French African cooking.

It’s a beautiful day here on Long Island.  Jay’s current love affair with carrots makes the perfect sweet base to this dish.  Add in Jen’s idea for a spicy crunch with oven roasted chickpeas.  And an Ethiopian Spice blend called Berbere make for a delicious and light flavor combination.

Side by Side we tasted the 2012 and 2013 vintages of Waters Crest’s Private Reserve Chardonnay.  The 2012 was delicious, full of apricot and some barrel musk.  It was the perfect pairing for the dish.  We cooked with the 2013 which was much more bright and new, almost reminiscent of a bone-dry Sauvignon Blanc.

We hope this dish finds a place at your Spring table and that you have as much fun making it as we did!  Buon Appetit!

For the Carrot Puree:

2 large sweet potatoes, peeled and cut into 1″ pieces
1 1/2 cup carrots
2 tbsp. Moroccan Argan Oil (We used: Victoria Akkari)
1 tbsp. Vegetable Oil
pinch of Salt and Pepper
1/8 tsp. granulated ginger
1/4 cup light brown sugar
1 tbsp. butter
1 tbsp. maple syrup

For the Chickpeas:

1/4 cup dried apricots, finely chopped
1/4 cup bone-dry Chardonnay (we used Water’s Crest 2013 Private Reserve Chardonnay)
1 15 oz. can chickpeas, drained and rinsed (reserve chickpea juice for dessert option)
1/2 tsp. Berbere Spice Blend (An Ethiopian Blend of Paprika, Turmeric, Cayenne and Savory Spices)
1 tsp. Moroccan Argan Oil
1 bay leaf
1/4 cup slivered almonds

For the Yogurt Cucumber Sauce:

5-6 oz. greek yogurt
1/4 cup hothouse cucumber, grated
1 1/2 lemon juice
1/2 tsp salt
1 tbsp. fresh dill

For the Fish:

1 lb Chilean Sea Bass
1 tsp. Berbere Spice Blend
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. Chardonnay
1 tbsp. Moroccan Argan Oil
1 lemon, sliced into paper thin rings and pitted

Preheat Oven to 425º.  Line roasting pan with aluminum foil.  Combine first six ingredients and toss so spices and oil are divided evenly and spread in one layer on the roasting pan.IMG_0720


Bake for 20 minutes.  Remove from oven.  Flip the potatoes and carrots and return to the oven.  If the vegetables are dry, toss with more Argan and Vegetable oil.  After 10 minutes sprinkle with brown sugar, lower the oven temperature to 400º and caramelize for 15 more minutes.


When cooled enough to handle, transfer carrots and sweet potatoes to a large bowl and puree with an immersion blender, add butter, maple syrup and extra salt to taste.  Set aside


On a separate foil lined roasting pan combine the rinsed chickpeas, Berbere, oil and bay leaf.  Roast at 400º for 20-25 minutes.


While baking, combine chopped apricots and chardonnay in a saucepan.  Warm on low heat until just steaming and allow the wine to reconstitute the apricots.  Drain excess liquid and set aside.


After the allotted 20-25 minutes, take out the chickpeas, toss in the apricots and slivered almonds and bake for 15 minutes more making sure not to burn the almonds.


Prepare the Yogurt Cucumber sauce by combining all five ingredients and seasoning to taste.


For the fish, preheat the oven to 325º, combine all the ingredients and fold the fish, lemon, oil, wine and spices in parchment paper.  Bake in parchment for 30 minutes until puffy, cooked through and it flakes slightly.


Assemble chickpeas on the bottom of plate, with smooth carrot puree on top and in the center.  Top with the fish and drizzle with yogurt sauce.



White Truffle Potato Soup

As it finally begins to get a little chilly and we say goodbye to the unseasonable warmth, one of the great foodie times of year begins…SOUP SEASON! Hot and steamy, brothy or creamy, we love them all. Which brings me to todays topic; the best soup you will ever make or eat that will literally have you toying with the idea of eating the entire pot in one sitting. This White Truffle Potato Soup is topped with a generous helping of shaved fontina cheese, crumbled bacon and chives. I dare you, I mean really dare you, to try to keep this soup in your house for more than a day or two without devouring the entire thing. White truffle butter is both a delicate thing of beauty and a force to be reckoned with. It puts the soup over the top and if you’re like me, you may be spreading some on your toast the next morning.

This insane pot of amazingness was created for one of our recent events catering the appetizer course for a Stroll Down Love Lane with Roanoke Vineyards. I won’t lie, the idea of this recipe was great, but the actual product at the end was something to drool over. And drool our guests did, as many of them asked for seconds and thirds as they practically licked their bowls clean. When I made it again, a mere two days later, for my mom, she was as thrilled as we were and stuffed herself beyond belief. My partner at work asked for the recipe and after making it could only describe it as “Crack.” If I haven’t convinced you yet that you need to drop what you’re doing and make this right now, my blogging skills must be failing me. So what are you still doing in front of your computer, get to the store and get cooking!

2 1/2 lbs. russet potatoes, washed, peeled and diced
2 leeks, light green and white parts only, roughly chopped
2 cloves garlic, crushed
4 cups vegetable stock
2 cups water
1/2 to 3/4 cup heavy cream
Olive oil
1 bay leaf
1 teaspoon Herbes de Provence
1 teaspoon Tarragon
salt and pepper
2 tablespoons white truffle butter
1 cup grated fontina cheese
1/4 cup bacon, crisped and crumbled
2-3 tablespoons chopped chives


Remove soil from leeks by soaking in cold water in a large bowl. Separate pieces with your fingers while soaking about 5 minutes and any hidden dirt will fall to the bottom of the bowl.


Heat 2 tablespoons of olive oil over medium heat in the bottom of a large stock pot. Add drained leeks and sauté until translucent. Add garlic and continue to cook 1-2 minutes.


Add about half of the potatoes, reserving the other half soaking in cold water to add later.


Add tarragon and Herbes de Provence and sautè 2-3 minutes. Pour in vegetable stock and water, add bay leaf, and sprinkle in salt and pepper to taste.


Bring to a boil and reduce to a simmer. Cover and continue to simmer for 45 minutes. Remove from heat, remove the bay leaf, and puree using immersion blender (or blend in batches using regular blender, being careful not to overfill due to heat). Once smooth, add in remaining diced potatoes, return to heat, cover and simmer another 15-20 minutes until potatoes are tender. Cut the heat and add cream, white truffle butter and any additional salt and pepper to meet your tastes. Serve topped with shaved fontina, bacon and chives.


Trust me when I say you will not be disappointed by this soup. It is a real show-stopper and should definitely be the next recipe you try.