Last month I got the pleasure of spending a weekend in Paso Robles celebrating a good friend's 40th birthday.  It is no secret that I love wine, but finding gluten free snacks and lunches while wine tasting can be tricky.  Wineries and tasting rooms don't always have food, and if they do, the offerings are usually crackers, bread or a cheese selection, none of which I can eat.  Luckily, downtown Paso Robles is home to a delightful little bakery called Bless Your Heart Speciality Baking which offers gluten free, low glycemic and vegan options. My husband and I stumbled upon it last year and I was thrilled to find the bakery right where we left it.  

I'm a sucker for a tasty chicken salad (it was the food I craved the most while pregnant) and so I opted for their house-made rotisserie chicken salad on a gluten free sourdough bun with organic greens and vine-ripened tomatoes.  The chicken was so tender.  Amidst the tangy mayo was chopped apple, cranberry and celery.  The bread was still warm from the oven and had a soft and chewy consistency.  It was 11:00am and I was already in gluten free foodie heaven.  

The next day, we made a quick stop to the bakery before leaving Paso. I wanted to pick up a loaf of that bread and a couple cupcakes for the road.  I opted for the carrot cupcake and the lemon cupcake.  Having baked with chocolate lately,  I thought they would be a nice change of pace for my sweet tooth. 

For me, the lemon cupcake was not a favorite, though the presentation was adorable. ​On the other hand, the carrot cupcake was exceptional. The cake was so moist and not over spiced.  The vegan whipped cream on top had me licking my fingers and wishing I had stayed to ask for the recipe!  It was delicious.  Light and creamy...I could eat that whipped cream on just about anything.  The dusting of aromatic cinnamon complimented the cake perfectly.  Mmmm, it was so delicious. 

Last week, ​one of my fellow Pilates colleagues took a trip to Paso.  Much to my delight she came back with stories of wine tasting, her praise of this yummy bakery, and...

two carrot cupcakes just for me. ;-)

Cheers for gluten free cupcakes, 

Francine

In approximately 48 hours most people will be enjoying their last vices and splurges before the season of New Year's Resolutions.  My vice? Chocolate.  And though I have no plans to cut out this great treat in 2016, I'll take this opportunity to divulge two super tasty, chocolatey, decadent desserts.  I made both of these desserts in the last couple weeks, and I am not ashamed to admit that I consumed more than my fair share of them both.  And though it's been cold for Southern California, (we're pushing mid 60's, folks) neither of these recipes require the warmth of the oven.  Both are made with simple pantry ingredients one would have in a well stocked kitchen.  Best of all for me, they are gluten and dairy free.  

It's the Great Pumpkin, Charlie Brown.

Let's start with that last can of pumpkin in your cupboard.  You know, the one you bought back in November during the "I Love Pumpkin and More" sale.  What to do with that can that is going to expire before next Thanksgiving?  Chocolate Pumpkin Peanut Butter Cups. Having first tasted the recipe at our neighborhood's annual "Friendsgiving" last month, I knew I had to repeat it.  The peanut butter and pumpkin combination along with the cinnamon and pumpkin spice are a welcome riff off a traditional peanut butter cup.  I made mine with 63% Guittard dark chocolate which off sets the sweetness of the sugar, and cut back on the cinnamon just slightly, so that it would not be an overpowering taste.  Trust me, it's hard to stop at one! 

Avocado?? But I Can't Even Taste It!!

Chocolate pudding has always been a favorite of mine. In fact, after I had my son in the hospital, I literally craved chocolate pudding. So much so that I asked the nurses to bring me chocolate pudding cups with each meal!! Was it the healthiest thing?...no.  Did I care at the time? Not so much.  But six weeks later when I was home with a newborn suffering from acid reflux and I was strongly encouraged to remove dairy from my diet, I remembered this recipe. It is probably the most delicious use of avocados I can think of even though you can't taste the avocado.  That being said, I highly recommend Hass avocados or another creamy variety.  A more watery, grassy tasting avocado such as Bacon will impart those flavors on your dessert making it not so creamy and delicious.  Be sure to refrigerate the mixture before enjoying, and try adding a half teaspoon of cinnamon to the recipe with an additional sprinkle on top.  Or perhaps a dusting of cocoa powder?  Either way, you will have a hard time not licking the sides of the bowl!

So there you have it, two gluten free, dairy free, no bake chocolate desserts.  I dare you to squeeze a batch in before the end of the year!! 

To your sweet tooth, 

Francine