Announcements

Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Berry Ice Cream Pie

Berry Ice Cream Pie

Carol Fenster keeps a Berry Ice Cream Pie in her freezer for hot summer nights. . . . → Read More: Berry Ice Cream Pie

Chocolate Peanut-Butter Cookies: Dessert Worthy of an Academy Award

Flourless Chocolate Cookies

Carol Fenster serves Chocolate Peanut Butter Cookies for her Academy Award dinner. . . . → Read More: Chocolate Peanut-Butter Cookies: Dessert Worthy of an Academy Award

Easy Chocolate-Orange Mousse for Two on Valentine’s Day

Chocolate-Orange Mousse for Two

Carol Fenster serves an Easy Chocolate-Orange Mousse for Two on Valentine’s Day. . . . → Read More: Easy Chocolate-Orange Mousse for Two on Valentine’s Day

Pumpkin Spice Trifle for Thanksgiving Dessert

Pumpkin Spice Trifle

Carol Fenster replaces the usual Pumpkin Pie with this stunning Pumpkin Spice Trifle. . . . → Read More: Pumpkin Spice Trifle for Thanksgiving Dessert

Gluten-Free Dining At Inn at Little Washington

Popcorn with Shaved Truffles

Gluten-Free Dining at Inn at Little Washington . . . → Read More: Gluten-Free Dining At Inn at Little Washington

Egg-Allergies? Vegan? Aquafaba is the Answer!

Chocolate Mousse using aquafaba, the liquid from canned chickpeas.

Carol Fenster uses aquafaba (drained liquid from canned beans) as an egg substitute. . . . → Read More: Egg-Allergies? Vegan? Aquafaba is the Answer!

Clafoutis: Easy French Dessert Using Plantain Flour

Bing Cherry Clafoutis with Plantain Flour: Photo by Tom Hirschfield

Carol Fenster makes Clafoutis with plantain flour, but you can make it with any flour you like. . . . → Read More: Clafoutis: Easy French Dessert Using Plantain Flour

Oat, Blueberry, and Walnut Bars

Carol Fenster's vegan oat bars use gluten-free oats and oat bran from Bob's Red Mill..

Carol Fenster serves Oat, Blueberry, and Walnut Bars at summer gatherings. . . . → Read More: Oat, Blueberry, and Walnut Bars

24 Gluten-Free Hours in Santa Fe, New Mexico

Three Chocolate Mousse

Carol Fenster spends 24 gluten-free hours in Santa Fe, New Mexico, sampling the delicious foods. . . . → Read More: 24 Gluten-Free Hours in Santa Fe, New Mexico

Chocolate Cake in a Cup: Cooking for Two

Chocolate Cake in a Cup from Gluten-Free Cooking for Two. Photo by Tom Hirschfeld

Carol Fenster microwaves two chocolate cakes in 60 seconds, from her new cookbook Gluten-Free Cooking for Two. . . . → Read More: Chocolate Cake in a Cup: Cooking for Two