Psst... We're working on the next generation of Chowhound! View >

GFHappyPlace's Profile

Title Last Reply

Tofu dessert alternatives

I’m sorry to hear your wife can’t eat soy. It’s such a pain when you first cut a food from your diet – suddenly soy seems to be in half the things you want to eat! But as I’m sure you know, it gets easier.

My husband can’t eat soy or dairy and neither of us can eat gluten, so we’ve come up with a couple of favorites. This toasted coconut ice cream is one of them. Creamy, crunchy, chewy, and soothing on a hot day.

Toasted Coconut "Ice Cream"
½ C. shredded sweetened coconut
1 ½ C. unsweetened, canned coconut milk (light or regular)
1/3 C. sugar
1 tsp. vanilla
1/8 tsp. salt
½ tsp. xanthan gum (familiar with it? It’s expensive, but worth buying if you’re gluten-free)

-Put a pint-sized plastic container (or larger) and a lid in the freezer so that you have a cold container ready for your finished ice cream.
-Position a rack in the middle of the oven. Preheat the oven to 300 degrees F.
-Spread the coconut on a baking sheet. Toast about 10 minutes, until the coconut becomes golden, stirring once. Set the coconut aside to cool thoroughly & turn off the oven.
-Meanwhile, put all of the remaining ingredients in a blender. Blend until evenly mixed, about 45 seconds.
-Place the covered blender jar in the refrigerator and chill for at least 2 hours or up to 48 hours.
-Blend the mixture again for 10-15 seconds. Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- After the ice cream stiffens and is beginning to crest, about 2 minutes before it’s done, add the toasted coconut. Continue churning until the ice cream is ready. If you like your ice cream soft, enjoy it immediately, or transfer it to the chilled container and it firms up in an hour.

For more detailed instructions, see the link below. Post back any faves you find!

"Top 40" favorite dessert recipes

That sounds amazing. I've been looking for an almond cake recipe, esp. one with almond paste. I was going to make a David Lebovitz recipe, but you've enticed me toward this one instead!

Mar 08, 2012
GFHappyPlace in Home Cooking

Health-nut Chowhound... does that animal exist??

If you're still jonesing for something healthy, I just made a Vegan Smoky Tomato Basil Soup that has me coming back for more. It's an adaptation of a recipe by Rachel Ray, but I've increased the veggies, cut the cream and cheese, & added basil. Reminds me of something I'd get in an Italian restaurant, but much healthier.

2 tablespoons extra virgin olive oil
3 garlic cloves, pressed
1 medium onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
3 ½ C. vegetable stock
½ tsp. dried oregano
1 large can (28 oz.) fire-roasted tomatoes (or 2 14 oz. cans), undrained
1 tsp sugar
Pinch of cayenne pepper
½ C. plain milk substitute (I used plain almond milk)
2 T. nutritional yeast
Salt and pepper
¼ C. slivered basil

Heat the olive oil over medium-high heat. Add the fresh veggies. Cook for 5-8 minutes til tender. Scoop into a food processor, add ½ C. stock, oregano, and tomatoes and puree until smooth.

Return the pureed vegetables to the pot, turn the heat to medium-high, and add the remaining stock, sugar, and pinch of cayenne pepper. Simmer, stir in the milk substitute, nutritional yeast, and S&P to taste. Just before serving, stir in half of the basil slivers.

Ladle into bowls. Garnish each bowl with a little basil.

For more complete directions, see

Mar 08, 2012
GFHappyPlace in General Topics

POLL: Can you walk to an actual grocery store?

My, how I envy you! Whole Foods & a TJs within walking distance. I'm looking at a 25 minute walk at a QFC if I hoof it. Good question to think about next time we look for a new home!

Mar 08, 2012
GFHappyPlace in General Topics

Capitol Hill Rec, please

La Spiga, Quinn, and Lark are great choices (though Lark is small, so make reservations early). I also really like Poquitos, which doesn't seem to be mentioned yet. But it's Mexican & as several people pointed out, you may get plenty of good Mex in Colorado.

Mar 08, 2012
GFHappyPlace in Greater Seattle

What are you baking these days? February 2012, part deux! [old]

Sounds like I’m not the only one in the mood for the tangy taste of lemon this month. I adapted the “Hot Lemon Poke Cake” from "The Cake Mix Doctor Returns" to make it gluten-free. Really just had to change the cake mix, and everything else was the same. I made it with fresh orange juice (a great way to use up all those mandarin oranges I bought earlier in the month), but lemon was still the dominant flavor. Moist, tangy, very good.

Hot Lemon Cake
1 package (16-18 oz.) regular yellow cake mix or gluten-free vanilla cake mix
1 package (3 oz.) lemon gelatin
1 C. orange juice or water
½ C. vegetable oil
4 large eggs
1 large lemon
1 C. sifted confectioners’ sugar

1) Preheat oven to 350 degrees F. Mist a Bundt pan with cooking spray.
2) Combine cake mix, gelatin, juice, oil, and eggs, and beat on low speed, about 30 seconds. Increase the mixer speed to medium, and beat until smooth, about 1½ minutes longer.
3) Pour the batter into the prepared pan, smooth the top, and bake about 45-50 minutes.
4) Meanwhile, make the glaze: Grate enough lemon zest to make 2 tsp. Squeeze 3 T. of lemon juice into a medium microwave-safe bowl, and microwave on high for 20-30 seconds. Whisk in the sifted confectioners’ sugar (be sure to sift the sugar or you’ll have unsightly white lumps on your cake. Trust me :)
5) When the cake is done, use a skewer or chopstick to poke holes in the cake. Slowly spoon the glaze over the cake so that it sinks into the holes.
Serve warm. Makes 16-20 servings
For more detailed instructions and photos, see

Feb 24, 2012
GFHappyPlace in Home Cooking

What are you baking these days? February 2012 [old]

Over the weekend, I adapted a recipe by Anne Byrn (The Cake Doctor) to make gluten-free Chocolate-Covered Cherry Cupcakes. Without the frosting, they were fine, but with the frosting - amazing. We had to freeze half the batch so there would be some left on Valentine's Day.

Chocolate-Cherry Cake Ingredients
1 package (16 oz.) gluten-free chocolate cake mix*
3 large eggs
2 tsp. almond or vanilla extract
1 can (21 oz.) - 1/4 C. cherry pie filling
1 C. (6 oz.) chocolate chips

Chocolate Frosting Ingredients
1 C. granulated sugar
5 T. margarine
1/3 C. milk (rice, almond, soy, or dairy)
2 T. light corn syrup
1 C. (6 oz.) semisweet chocolate chips
1 tsp. vanilla extract

1) Preheat to 350 degrees F. Either line cupcake pans with 16 liners or lightly mist a 9 x 13-inch cake pan with cooking spray.
2) In a large bowl, combine the cake mix, eggs, and extract and beat with an electric mixer on medium speed 1 minute. The mixture will be very dry, almost the texture of graham cracker crumbs before you press them into a pie crust.
3) Add the cherry pie filling and beat on medium speed until just blended, about 20 to 30 seconds. There will still be some big cherry chunks, which is nice in the finished cake. Add the chocolate chips and mix with a big wooden spoon. Thick batter alert!
4) Divide the batter between the cupcake liners or spread into your prepared pan. Smooth the top.
5) Bake cupcakes about 18-20 minutes or sheet cake for 30-35 minutes, until the top feels dry and springs back when lightly pressed.
6) While the cake cools, prepare the icing. Place the sugar, margarine, milk, and corn syrup in medium-sized saucepan over medium-heat. Stir until the mixture comes to a boil, about 3 to 4 minutes. Let the mixture boil for 1 minute. Remove from the heat and add the chocolate chips and vanilla, stirring until the dissolved. The frosting hardens quickly, so just reheat it slightly if needed.
7) Frost! Eat! Enjoy.

Feb 13, 2012
GFHappyPlace in Home Cooking

What are you baking these days? February 2012 [old]

Wow - that cheesecake looks fantastic. And I've been in the mood for cheesecake. Thanks for sharing!

Feb 09, 2012
GFHappyPlace in Home Cooking

Grocery Outlet - your bargain finds? Post when you have a great one, and where...

The GO in Kenmore often has great deals on kitchen goods - this week I picked up a silicone baking sheet liner for $3.99 (usually $10-$15 in a regular baking store). I also love their bar selection. This week they have individual Odwalla bars (Sweet & Salty Almond) for .59 each. And they had lots and lots of them this past Friday night when I was in. And thanks for the pointer on the 5# bag of organic local potatotes - the Kenmore store had them for $1.99!

Feb 05, 2012
GFHappyPlace in Greater Seattle

What are you baking these days? February 2012 [old]

Oh, Caitlin! thank you for sharing! I've got some almond meal I've been wanting to use up, and you've inspired me. (I'll bet the hazelnuts have a richer taste, but you know how it goes when you're using up ingredients. I'll have to try hazelnuts next time).

Feb 05, 2012
GFHappyPlace in Home Cooking

Gluten & Dairy free dessert

Maybe it's the wrong time of year, but I've been turning to my ice cream making and churning out some great coconut milk ice creams. Last night, I ate the last spoonful a Dark Chocolate ice cream, and man, it was good. Here's an abbreviated version of the recipe. I've also included a link to a Coffee Almond coconut milk ice cream that keeps my husband and I happy.

Dark Chocolate Coconut Milk Ice Cream
3 ½ oz. unsweetened chocolate, chopped
1 (14 oz.) can unsweetened coconut milk (light or regular)
¾ C. plus 1 T. sugar
1 tsp. vanilla
1/8 tsp. salt
½ tsp. xanthan gum

Melt the chopped chocolate in top of a double boiler over hot, not boiling water, stirring often to help the bigger chunks of chocolate melt. Gradually whisk in the full can of coconut milk and heat, stirring constantly until smooth. Let cool.

Pour the partially cooled chocolate mixture and the rest of the ingredients into a blender. Blend until evenly mixed, about 1 minute.

Place the covered blender jar in the refrigerator and chill for at least 4 hours or up to 48.

Blend the mixture again for 10-15 seconds to redistribute any chocolate that has settled. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.

Jan 27, 2012
GFHappyPlace in Home Cooking

Dairy-Free Glaze for Silver Palate Chunky Apple Walnut Cake?

Good question. I really didn't notice a coconut taste at all and no one at the party where I served it said anything. The prominent flavors were still apples, cinnamon, and walnuts. I'm guessing you're right that it's too small of an amount to stand out. My only tiny disappointment, and it was truly tiny, was that the original glaze imparts a caramel flavor, and this one made with margarine didn't. But it was still wet, sweet, and delicious. As for your niece, care packages from family are the best! How lucky she is!

Jan 20, 2012
GFHappyPlace in Home Cooking

Dairy-Free Glaze for Silver Palate Chunky Apple Walnut Cake?

Ooh, that sounds good too. I was thinking of making some blueberry muffins this morning, and that might be the perfect topping. Great suggestion!

I see I can attach a photo (I'm a newbie at posting on Chowhound), so I'm attaching a picture of the Chunky Apple Walnut Cake with the Apple Cider Glaze.

Jan 20, 2012
GFHappyPlace in Home Cooking

Dairy-Free Glaze for Silver Palate Chunky Apple Walnut Cake?

You’ve probably already made that cake for your niece, but if you ever need a dairy-free glaze in the future, I find that canned, unsweetened coconut milk can be substituted for cream (or half and half), at least in small amounts. I too love that Chunky Apple Walnut Cake from The Silver Palate Cookbook, and I made a gorgeous version recently with this glaze:

Dairy-Free Apple Cider Glaze
4 T. margarine
2 T. brown sugar

6 T. granulated sugar

4 T. apple cider

2 T. fresh orange juice
2 T. unsweetened, canned coconut milk
2 tsp. vanilla

Melt the margarine in small saucepan and stir in both sugars. Add everything else but the vanilla, stir, and bring to a boil. Reduce the heat slightly and cook for about 4 minutes, until the glaze begins to thicken. Remove from heat and stir in the vanilla.

Pour the warm glaze over the cake. If you’re spooning it over the individual slices, reheat the glaze briefly in the microwave before serving.

(I’ve also substituted apple cider and vanilla for the Calvados. I’m sure it’s better with the expensive stuff, but this was still delicious!)

Jan 20, 2012
GFHappyPlace in Home Cooking