GFAF Expo in San Francisco, February 9 – 10 2013



I just got home from a whirlwind of a weekend in San Francisco as a vendor at the GFAF Expo. Phew! Talk about one exciting & exhausting 48 hours. It was an invaluable experience and I feel incredibly lucky to have been a part of it – not to mention, very proud to showcase our sinfully delicious gluten-free brownies from a lovely, cozy, kitchen-ish space.

We received such positive feedback from the hundreds of people who stopped by our booth. Some even circled back to sneak a second helping for themselves or to press their friends to grab a sample of “the best brownies”. After one bite, even the skeptics agreed – our brownies really are crazy good.

What a wonderful start to the year. 2013, here we come!

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CHERRY-CABERNET BROWNIES {kitch+table double chocolate brownie mix}



You know that infectious smell that seems to linger long after you’ve devoured every morsel of whatever goodness you whipped up in the kitchen? You know, the one that miraculously (forcibly) stretched your one-bite rule into a half-pan and licking-the-bowl-clean obligation? Of course you do. We all do. In fact, that’s happening in real-time in my kitchen this evening. My friend Laura Hanley of G-Free Laura asked if I had any recipes I’d like to share for the holidays, so I set out to find something festive, but not cliche (read: peppermint-anything). I stumbled upon these cherry-cabernet brownies and was hooked. Now, I know cherries aren’t in season, but hey, that’s what dried fruit is for. As a bonus, cherries are red, red is festive this time of year, festivus brownius = happiness. “You see: robe, kimono. There you go!” Sorry, I couldn’t help myself. Anyway, back to the brownie delight going on over here. In a word, these are special. They are everything you could hope for and more. The cherries puff up a bit from the cabernet and are a wonderful little surprise in (almost) every bite. Plus, the additional liquid from the wine adds great body to the baked brownie. I’ve already broken my one-bite rule and have eaten an entire brownie. Ok, maybe two. But who’s counting?

Source: Adapted from Better Homes & Gardens
Cherry-Cabernet Brownies
Yield: 8″x8″ pan

1 bag kitch+table double chocolate brownie mix
2 eggs
1/2 cup butter, melted
1 cup dried cherries, chopped
1/2 cup cabernet sauvingnon

6 ounces semisweet chocolate, chopped
3 tbsp butter, cut up
3 tbsp cabernet sauvingnon


Preheat oven to 325˚F. In a saucepan, combine cherries and wine. Just as it begins to boil, remove from heat & set aside. Prepare brownies as noted on package. Add cherry-wine mixture to brownie batter and stir until combined. Bake for 31 – 35 minutes, or until an inserted toothpick comes out clean.

For ganache, combine chopped chocolate, butter and wine in a saucepan on low heat. Stir until melted and smooth.

<-- How good does that look?! Add Comment PIZZA DOUGH BREAD {kitch+table rustic pizza dough mix} 11/25/2012 0 Comments Picture As a kid, bread & water never sounded like a particularly harsh diet. In fact, digs aside, I always believed our confined contemporaries had it pretty good. I, for one, could do serious, blissful damage to a loaf of bread. I've since been enlightened and am now acutely aware of just how varied their cafeteria grub can be (not to mention, food pyramid compliant). Judging by the starchy superabundance at the grocery store (seriously, how does anyone make a decision?), it's clear that bread is an entrenched & over-indulged staple. Even gluten-free bread options are growing & while some have won the blue ribbon for their exemplary imitation of cardboard, the vast majority are making impressive strides toward fluffy and flavorful. Like most of my concoctions, borne from an appetite for kitchen adventure (and an inability to turn my brain off at bedtime), I thought I'd give the idea of pizza dough bread a whirl. I recently purchased adorable paper loaf pans and was anxious to try them out. With a few adjustments, I mixed up the pizza dough and transferred it into a well-oiled loaf pan. The result? Absolute perfection. Now, it's common knowledge that gluten-free baked goods have an un-fabulously short shelf-life & unfortunately, this little loaf is no different. But really, when things taste this good, why would it need to last very long? I made the loaf yesterday, and it was great fresh out of the oven. I wrapped the leftover bread in plastic wrap and left it on the kitchen counter overnight. Though the texture certainly changed, it was no match for the oven. Today, I simply cut it into 1/4" - 1/2" slices and toasted them in the oven. Spread with butter or (homemade!) jam, it makes for a divine accompaniment to any breakfast. Picture Pizza Dough Bread Yield: 1 mini loaf Ingredients: 1 bag kitch+table rustic pizza dough mix 7/8 cup water Directions: Prepare pizza dough as noted on package, except mix on high speed for 3 minutes. While dough is mixing, prepare a sheet of parchment paper with a generous splash of olive oil. Using a rubber spatula, scrape dough from the bowl onto the parchment paper and with oiled hands, work into a ball. Transfer dough ball into a greased mini loaf pan (6" x 2 1/2" x 2") and press flat. Cover in plastic wrap and let rise at room temperature for 45 minutes to an hour. The loaf will rise about 1/2" to 3/4" above the edge of the pan. Preheat oven to 350˚F and bake for 36 - 40 until golden brown. Remove from oven and release loaf from pan onto a wire rack to cool. If you can't wait to slice into it, let cool just enough to handle it with ease. For delicious toast, preheat oven to 400˚F (or use a good 'ole toaster!). Cut loaf into 1/4" - 1/2" slices and place directly on oven rack for 10 - 15 minutes (keep an eye on them to avoid making burnt toast) or into toaster/toaster oven. Goes fabulously with butter, jam, peanut butter, almond get the point! Add Comment