My first attempt at gluten-free cooking. The cake came out a little on the dryer side with the gluten free flour so I’ve edited the recipe by decreasing the amount of dry ingredients. If you find that is too dry after baking, drizzle some raspberry liqueur or raspberry syrup over the cake.
One of my co-residents had “Fajita night” at her apartment a few months ago. Of course, there were a handful of people who had never heard of fajita’s, and kept asking what a “fudge-eye-ta” was and why this was even a thing. Oy. So much to learn. Anyways, I made these cupcakes for dessert.
I heard about someone making chocolate red wine cupcakes on the food network. After doing a bit of research I discovered that red wine chocolate cupcakes are not as uncommon as one would think. One of my program director’s wives even told me she loves ‘em from a certain bakery here in Philadelphia (not kosher though). So I said, why not? I had an open bottle of red wine. I had cocoa. I didn’t have any pareve chocolate but I did have pareve marshmallows so I used those instead. I think that the chocolate wasn’t missed. These babies were moist and delicious. Enjoy!
Kid tested, mother approved. Has the capacity to cure diseases like Periodontitis and PMS. May induce pregnancy. Legen- wait for it – non dairy!
Last weekend I had some entertaining to do. My amazing cousin came to spend Shabbat with me and, obviously knowing my reputation of being the only dentist in a dual specialty program who loves to cook on the side (and did I mention hysterically funny but not funny looking with a very over-inflated ego?), I couldn’t disappoint her with the quality of food I put out for the menu. After days of brainstorming ideas of what to make for dinner and dessert I came up with a finalized menu that included brownies for dessert. Once I opened up that brownie mix I got to thinking… How can I make this better? How can I make this Kosher-wait for it- Icious?! Eureka. It hit me like a slap in the face with a rusty fire poker: Chocolate cake with caramelized banana’s. Legen-wait for it- NON DAIRY!
I legit used to make a cognac version of these for Purim when we were in high school (minus the spice). It was my adolescent way of sneaking liquor into our diets. And my parents never knew. But since they read these posts, I guess I’m letting them know now. Sorry Mom!! Hey, I’m still a doctor, don’t be mad. No permanent brain damage. Next to these truffles are the Dulce de Leche Caramel Apple wedges.
Two weeks ago I came home for Rosh Hashana. Knowing my mom’s love of chocolate covered candied orange peels, I decided to make my Chocolate Orange Cake for the first night of Chag. But I felt like a plain old cake wasn’t enough, it didn’t provide the beauty and respect the holiday – and my mother – deserve. So I decided I’d jazz it up. But how? It’s gotta be pareve, because our whole dinner menu revolved around meat. We’re Bukharian. We stuff anything that moves with meat. And then it hit me. Why can Tofu cream cheese only be used to shmear on bagels with some scallions, or else used to make a non dairy cheesecake?! Hello, Tofutti… I think you and I are gonna be better friends from here on. Oh and btw… Ina Garten is totally right. Adding coffee to chocolate completely enhances the chocolate flavor.
This cake is so easy to make, totally from scratch, and tastes EXACTLY like a chocolate covered orange peel. I made it on Friday for Shabbos, and it was gone by Saturday at lunch. No, I didn’t eat it alone, my friends came over. Ok fine they came over Friday night, I finished the 1/2 cake that was left myself on Saturday. So what? It was good, and I’m lonely out here all by my self with no one to keep me warm at night… except cake. Really delicious, moist, fluffy cake… the kind that gives you a foodgasm. Wait, am I even allowed to say foodgasm on this site?
I think I am a genius. It’s a brownie. It’s a cake. No, its BrownieCake! So easy, chocolatey, fudgy, scrumptious. I’m totally proud of myself for this little baby. Oh, and it’s semi-home made. Sandra Lee eat your heart out.
So I go into my kitchen and start getting all my ingredients ready to make my Banana Muffins, cuz they were just so good that I wanted more. Lots more. So I get my banana’s and butter and sugar and I go to get the flour. Wait. Where’s the flour?! WHERES THE FLOUR?!?! Ok so I’m all out of flour. No banana muffins 
but then, like a ray of golden sunlight, I spy with my little eye something…. chocolatey. Yes, I had found a box of chocolate cake mix. Eureka! And so, Choconana Cupcakes were born. And let me tell you, Semi-Homemade just got SOOO much better. Moist and delicious, 24 of these little cakes just is not enough. Instead of Frosting I served a la mode with a scoop of strawberry ice cream. Its like a banana split 
koshericious
