I love pancakes. I mean I love, love, LOVE pancakes. However, I cannot eat the same, boring plain pancake over and over. I must have variety, and from chocolate to granola, I will try it. This pina colada pancake was a definite hit. Continue reading
Last week, the food blogging world lost one of it’s brightest stars, Joan Hayes of Chocolate, Chocolate and More. Today is National Chocolate Day, so in honor of Joan, many of us are posting chocolate recipes.
- 1½ cups gluten-free all-purpose blend
- ¼ cup cocoa
- ¼ cup coconut palm sugar
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 Tbsp butter
- ½ cup milk
- 2 tsp vanilla
- 1 egg
- 1 cup chocolate chips (mini chips would work really well)
- In a mixing bowl, whisk together the first seven ingredients (dry).
- With a pastry blender, cut in the butter.
- (You can also put this in a food processor to mix)
- Add the milk, vanilla, and egg.
- Stir in the chocolate chips.
- Divide the dough out onto two balls.
- Pat each into mounded circles on a gluten-free floured work surface.
- Cut each circle into four wedges.
- Place on a rimmed baking sheet.
- Bake in a preheated 400 degree oven for 12-14 minutes.
This is a reworked recipe from the days when I baked for a Jewish temple women’s group in the early 1990s. Not being Jewish, I had never had honey cake until I was asked to bake 40 loaves. I had a hankering for some this year, so I made this Gluten-Free Honey Cake.
Dairy-free, gluten-free maple almond muffins are a perfect snack any time of the day.
This gluten-free cinnamon streusel coffee cake is a great way to start or end the day. Choose it for breakfast, snack or dessert and put a smile on your face!
Gluten-free cornbread is just the ticket for a cool Autumn day.
Gluten-free Blueberry Muffins made with fresh or frozen berries are a perfect way to enjoy summer fruit all year long.
My favorite frozen fruit is the blueberry. I could add those sweet little orbs to any and all baked goods or eat them straight from the freezer bag. They don’t seem to lose anything by freezing, though, of course, they do tend to leak blue into everything. When I needed a quick brunch snack the other day, I reached for the blueberries and made these delicious gluten-free, dairy-free blueberry muffins.
Lemon Loaf Cake is a sweet and sour quick bread that can serve as dessert, breakfast or snack.
One day, a few years after I married my husband, he mentioned how much he’d like a slice of his sister’s lemon cake. It was the first time I had heard that his sister even had a lemon cake. What was this delectable sounding concoction of which my husband was dreaming? I immediately wrote a letter to my sister-in-law asking for the recipe. I am old enough and have been married long enough that snail mail was the “in” way to communicate back then. Once I got my hot little hands on the recipe, this Lemon Loaf Cake quickly became a staple in our dessert line-up. Continue reading
Easy Garlic Knots are just the ticket for weeknight dinners or for last minute holiday gatherings.
It’s easy enough to slice up a loaf of bread and slap some butter on it, but when you want to impress your diners, you want something a little more special…like these easy Garlic Knots. No one will know that they are made from refrigerated biscuit dough!. Continue reading
- 1 cup gluten-free oatmeal
- 1 cup boiling water
- 1 cup buttermilk
- 1 egg
- 1¾ cups all-purpose gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ⅓ cup coconut palm sugar (or brown sugar)
- ⅓ cup butter, melted
- Combine oatmeal, boiling water and buttermilk in a bowl.
- Let sit 15 minutes.
- Add the egg, sugar and melted butter.
- Combine the dry ingredients in a small bowl and add to wet ingredients.
- Stir until well mixed and then pour dough into a well-oiled loaf pan.
- If desired, sprinkle with a few dry oats for garnish.
- Bake 1 hour at 325 degrees.
- Check with toothpick before removing from oven.
- Cool in pan 15 minutes, then take out of pan and cool on wire rack.
When I set out to start doing cookbook reviews on a more regular basis, I contacted many publishers to see what the interest would be in my doing reviews for them. I was overwhelmed by the positive response! One of the lesser known publishers I contacted was American Traveler Press. They not only have a fun and unique set of cookbooks, but their catalog also includes Old West books, ghost books, field guides and travel books. As an old Arizona girl, I had a great time looking through their catalog. Continue reading
When strawberries come on, my family expects three things: to eat a lot of them straight out of the package, to have homemade jam on their toast, and to see a few fresh strawberry pies after dinner. I am more than happy to oblige their expectations, but sometimes my need to expand my repertoire overcomes my desire to keep up tradition. That and the fact that I don’t always plan ahead like I should worked together to delay this year’s pie. So, when my little girl said, “let’s make strawberry cake, Mom,” I jumped at the idea and ran with it. Continue reading
This is the first gluten free item I ever made. I had switched over about a week previously and seriously had about reached my limit. I had eaten potatoes and rice over and over, but I was craving some kind of bread product. At that point I had not realized that pancakes would save my sanity. I needed something and I needed it baaaaad! Luckily, I had been to the library and found 1,000 Gluten Free Recipes by Carol Fenster. If you have to go gluten free, it’s the first cookbook I recommend you look at. I ended up getting my own copy for my ipad. Now I can happily read recipes while waiting. (Waiting is one of the top three things parents of teenagers do… but that’s another post entirely). Continue reading
I have a problem. Have you noticed? I keep making pancakes for breakfast. At least once a week, I am in front of the stove whipping up a new flavor of pancake. I think it’s because I haven’t found a cold cereal that works for gluten-free-me. Eating puffed millet is similar to eating Styrofoam…it even clings to my spoon in milk like static electricity! Continue reading
I always get up early. During Spring Break, I had at least an hour every day before the bedlam began. One morning, I decided to make coffee cake. I thought I could get it mixed, baked and ready before anyone woke up. That was totally not how it ended up. Continue reading
I can live without a lot of gluten. After a disastrous experiment making gf pizza, I have come to the conclusion that some things just cannot be copied; thick, chewy pizza dough being one of them. But that’s another post. Pancakes, on the other hand, are not something I plan to give up. Continue reading
I lasted all of two weeks before I had to make a bread of some sort. In those two weeks, I checked out 5 Gluten Free cookbooks from the library and found site after site of gluten free recipes online. I started a little notebook of GF recipes, all breads. Then I started buying weird flours – things like Garfava…a unique blend of garbanzo and fava beans ground into flour. Finally, I got out my new Blendtec grain grinder and ground up some brown rice and some white rice. Then, I made biscuits. Continue reading
I love reveals. From HGTV to What Not To Wear, I love the “ta-da” factor. Today is Group B reveal day for the Secret Recipe Club and I think it is even more fun to be part of the reveal than to watch it. This month, I was given Patricia’s blog Butter Yum. I have enjoyed reading her blog for a long time, so it was especially nice to be given her blog from which to choose a recipe. I still need to make pizza using her 10 Secrets for making Pizzeria quality Pizza. I have had that page bookmarked since she posted it in May 2010. This time, however, I was short on time. We have been passing a nasty virus through our house since Thanksgiving week. Princess Pat is just finishing a course of antibiotics for an ear infection and the Thinker is home from school with “walking” pneumonia and another set of meds. What we needed was biscuits to go with some chicken soup!
The original recipe was baked by ButterYum Jr., Patricia’s daughter. I made just a few changes according to our tastes and what I had in the cupboard. Instead of parsley, I used chervil. Honestly, I am not sure where my parsley is. It’s bothering me a little that the bottle seems to have walked off. Anyhoo, I also added a bit more garlic and cheese. I ask you: Is there such thing as too much garlic and cheese? Not when it comes to biscuits.
(adapted from ButterYum’s delightful version)
- 2 cups biscuit mix
- 2 Tbsp butter
- 1 cup shredded cheddar cheese
- ¼ tsp garlic powder
- ⅔-3/4 cups milk (start with the smaller amount)
- 3 Tbsp melted butter
- ¼ tsp garlic powder
- ½ tsp kosher salt
- 1 Tbsp chervil (or parsley)
- In a bowl, mix together butter, cheese and ¼ tsp garlic powder with a pastry blender.
- Add milk and stir with a fork until a soft dough is formed.
- Using a small ice cream scoop, place in a greased 10 inch cake pan or on a greased baking sheet or a greased 9X9 pan.
- (If you want them to bake separately, use the baking sheet and leave space between them, if you like them all clumped together, use the smaller pans).
- Bake at 450 degrees for 10 minutes or until golden brown.
- (it takes longer if the biscuits are touching).
- While the biscuits are baking, combine the melted butter, second ¼ tsp garlic powder, kosher salt and chervil (parsley).
- When the biscuits are done, remove from the oven, brush them with the butter mixture.