You probably already know that April means taxes, Earth Day and rain, but did you know that April is also National Soyfoods Month? So now is the… Read More »
I had not intention of making a pie for Pi Day, because honestly I find the whole thing kind of absurd. But everywhere where I went Pi, Pi, Pi. It finally got to me and I just had to make pie. I am guessing the founders of Pi Day wanted to inspire me to do math, but baking involves math, so I guess it’s a win-win situation.
I have never made a peach blueberry pie before, but I really wanted a fruit pie and being March in the Pacific Northwest there aren’t a lot of fresh fruit options. And I didn’t want to go the store for apples. I only had 5 cups of frozen peaches so I threw in frozen blueberries to make the up remaining couple of cups. My family was a bit skeptical of my fruit combo, but it was a winner! We couldn’t even wait for it to cool completely to cut into it. Delicious.
Today’s post is the best tasting, egg-free, dairy-free, gluten-free pie crust I have tried. It is a little hard to handle, but you can easily press the dough back together. It really does taste like a traditional pie crust. Of course, if you can eat butter, you could use butter in place of my shortening/butter substitute.
I was flipping through one of my cookbooks and I spotted a recipe for Coconut Tapioca Pudding. It looked so good I bought all the ingredients, but when I actually went to make the recipe it seemed unnecessarily complicated. I decided to make a much simpler version, based on a Thai Kitchen recipe.
The result is very sweet, sticky, Coconut Tapioca Pudding.
I know there are a lot of gluten-free recipes out there that promise to deliver thick, fudgy and delicious brownies. But, somehow they fall short. This is one gluten-free brownie recipe that really does deliver!
We stopped into a local coffee roaster and I couldn’t resist having a giant soft ginger cookie. Being the only wheat eating member of my family, I rarely eat a “regular” cookie. It was one of those giant bakery style cookies that is the size of a small pie. But they call it one cookies, so who am I to argue.
Well, it was a really great tasting cookie. And although I am a huge fan of ginger snap cookies, there was nothing snappy about the texture; but rather it was soft and moist. I knew I had to come up with a gluten-free version my family could enjoy.
Chocolate and peppermint are a great combination and perfect for the holiday season. So when I saw a recipe for homemade peppermint patties years ago in a Taste of Home magazine I was super excited.
I’ll admit the end result tasted great, but they didn’t look so pretty. My mom, sisters, and I have continued to make the recipe, tweaking it until we finally got it right. Now, they look as nice as they taste.
Cranberrylets Directions: We’ve always dusted these in confectioners’ sugar, but I think extra fine granulated sugar would make these really sparkle. Grease an 8 inch square pan. In… Read More »
My sister found this recipe in an old Nestle Cookbook. We think it’s a fun variation from your typical caramel corn recipe.
With no candy thermometer and easy to find ingredients, it’s a simple recipe to prepare; just don’t stray to far from the kitchen, as it does need stirred or shaken quite frequently.
I got together with my mom and my sister for a holiday candy making extravaganza. Seriously, we made like 10 kinds of sweet treats, these being among the favorites.
This Candy Bar Fudge resembles a candy bar, hence the name. However, they look and taste much more complicated than they really are. No one will ever guess you use the microwave to make this recipe. It’s a chewy caramel layer of goodness packed with peanuts and surrounded with fudge. Seriously, few things say Merry Christmas like a plate of this fudge.