Cabot Greek Yogurt

I had a very good experience with Cabot Vermont last week.  After having purchased their yogurt at Stop & Shop that was sold after the expiration date (the market’s fault, not Cabot’s…), their awesome customer service sent me a little surprise in the mail!

My surprise included info about how their cheese is made and the different types that they have and, my favorite, Greek-style yogurt recipes!  They also tucked in two snazzy VIP coupons for my favorite product.

Do you have a favorite Cabot product?  Leave a comment below with your pick and, if you’re lucky, you might get a VIP coupon!  Don’t forget to like Sarah in the Kitchen on Facebook and Twitter.  I’ll announce a winner next week!

Please note:  Cabot did not ask me to review their yogurt nor ask me to do a give-away.  I’m just doing it because I think they did a really nice thing and want to share!

Red Velvet Cupcakes

I’m totally digging this recipe for Red Velvet Cupcakes by Cake Boy by Eric Lanlard.  I tweaked it a bit to make a gluten-free version for my sweetie.  Nom!

What You Need:

¾ cup pure cocoa powder
1½ tsp vanilla extract
¼ lb unsalted butter, softened
1 cup sugar, superfine
4 egg yolks
1 cup buttermilk
1 tsp fine salt
2¾ cups all-purpose King Arthur Gluten-Free flour, sifted
1 tsp baking soda
1 tsp white wine vinegar

What You Do:

Preheat the oven to 350ºF. Sift cocoa with vanilla in small bowl and set aside. Beat butter and sugar together in large bowl with an electric mixer.  Once mixture is light and fluffy, add egg yolks one at a time.  Add cocoa mixture and beat well.  Add buttermilk and salt to the butter and sugar mixture.  Very important:  Add a little at a time, alternating with flour!   Add baking soda with vinegar to batter.  Mix on high for 5 minutes until you have a smooth batter. Line two muffin pans with papers and fill three-quarters full. Bake for 18–20 minutes or until toothpick comes out clean. Cool pans for 10 minutes and remove cakes.  Cool completely before frosting.

Frosting
1 cup milk
3 tbsp all-purpose King Arthur Gluten-Free flour
pinch of salt
8oz of white chocolate, broken
1¾ sticks unsalted butter, softened
2¾ cups confectioners’ sugar

Whisk milk, flour and salt in a saucepan over medium heat until it thickens and starts to bubble.  Transfer to a bowl. Melt white chocolate in another bigger bowl and set aside.  Beat butter and confectioners’ sugar until fluffy.  Add it and milk mixture to chocolate and beat with electric mixer until smooth.  Spoon into plastic gallon bag, cut the tip and pipe onto the cupcakes!

Pao de Queijo Brazilian Cheesebread

I was super hoping to stumble across a new recipe to break the gluten-free rut that I found myself in lately.  Pao de Queijo, or Brazilian Cheese Bread, was the clear winner.  The delicious dinner roll is cheesy, chewy and naturally gluten-free.  Check out the recipe by Jill Wilkins and see some really fantastic step-by-step kitchen photos by Georgia Pellegrini from tastykitchen.com.

Where We First Learned to Love Food

Sarah Kate from thekitchn.com wrote a few weeks ago about revisiting her childhood kitchen. She asked readers to send photographs of the places where they first learned to cook and the photos poured in.  The other day I found this picture of me and my grandmother in her kitchen…which is now my kitchen, just a little more modern!  Do you have photos of you cooking when you were small?

Wild Willy’s Burgers

I’ve happily found another gluten-free outpost in Worcester, MA.  It’s called Wild Willy’s Burgers.  The owner of the 7-location chain restaurant has a son with Celiac and that spurred him to offer a GF menu for the rest of us who crave a mouthwatering burger, hand-cut fries or onion rings and a tall mug of draught root beer.  Oh, and they have a pickle barrel too!

“That Girl” Video

A UC Berkeley student made a video about Celiac Disease that’s a pretty interesting watch. She brings up some very good points. What do you think? Leave a comment below.

Chocolate-Dipped Stuffed Dates

These tiny treats are easy to make and naturally gluten-free.  Be prepared for friends to ask you to make them for every party!

What You Need:

12 Medjool dates
36 salted roasted almonds
3/4 c. bittersweet chocolate chips
2 tsp finely grated orange peel
1 tsp honey
1/2 tsp ground cinnamon
1/4 tsp ground allspice

What You Do:

1. Toss 24 almonds with orange peel, honey, and spices in a small bowl.
2. Remove pits and insert two spice-coated almonds inside each date. Set aside.
3. Line baking sheet with parchment paper.
4. Melt chocolate in microwave-safe bowl until stirrable.  Dip each date into melted chocolate and shake excess. Place on paper. Repeat until done. Sprinkle remaining orange peel over chocolate-dipped dates.
5. Dip plain almond halfway into chocolate and place atop each date. Chill until chocolate sets, about 30 minutes.