| These cookie sandwiches started as an attempt to recreate Thin Mints (and if you stop before adding the filling, you’re reasonably close to them), but ended up as an accidental experiment in the taste buds of my various family and friends and which of them tasted which part of the deliciousness the most. Out of four male and four female tasters, the men always tasted one flavor, and the women always tasted another — but which tasted raspberry and which tasted mint, I’ll leave it to you to find out for yourself. 🙂 |  |
| It doesn’t look like much at first glance, maybe, but — it’s flaky. And boy does gluten-free not like to do flaky. This is a treat you have to work for, but it’s worth it in the end. |  |
| Not long after my friend Ginny got diagnosed with celiac disease, she set me a challenge — to make a dough that could hold up to frying. I told her I already had — since, as it turned out, I already had — but, it wasn’t a dough I was thrilled with. Roll time forward, and happy breakthroughs on how to make flexible dough have brought me to the tasty, sweet, warm, crisp donut. |  |
| I figure it’s about time I followed up Jocelyn’s apple pie recipe with one of my own. 🙂 I can’t quite say she’s the one who taught me to make apple pie; back when we were finishing up college, I hadn’t really figured out how to make gluten-free pie crusts yet, so it’s more that she taught me how to make apple pie filling. |  |
| This week we have another guest appearance by my good friend Ginny, who’s previously provided a recipe for pan-fried fish. This time, she goes to town on a stovetop pasta dish. Here she is! |  |
| It’s time to add to the list of recipes I’ve redone so completely that I posted again! This week — pizza crusts! This version is much easier to work with, and tastier to boot. Not to mention this dough is a lot more fun to work with, since you don’t have to treat it like an unusually recalcitrant spreadable batter. That’s always a plus. As a result this recipe has completely displaced the previous version in our household. |  |
| This stuff tastes way, way better than it looks. 🙂 It’s a tasty, warm, cheesy, seafood-y delight I’ve always loved; in fact, the only reason I even have a casserole dish is that my mother got me one when I went to college just to make sure I could make some seafood casserole every now and then. Now that I can assemblepasta that holds up to being baked (and even to being reheated later!), it’s a must-have. |  |
| They’re quick, easy, and delicious (the only time-consuming part is if you want to really wait for the butter to soften properly). The dough is so well-behaved I’ve never had to roll out an uncooperative tortilla twice (which is a major improvement over the last version of this recipe, that’s for sure). I know, I know, not a very Christmas-y post to do a few weeks before Christmas, but these are still really good. 🙂 I don’t even bother topping them before I eat them, though of course you could make quesadillas or burritos or what have you if you like. |  |
| Making biscuits was always a fun treat when we were kids. I was always amazed at how all you had to do was add milk to Bisquick, and real dough would appear — and it was fun to work with, too! Of course, back then I thought of Bisquick as some kind of magical homogeneous substance that you used to bake, and flour and baking powder and sugar and shortening as rare arcane components tucked in the back of the pantry, only to be pulled out when required once or twice a year. 🙂 |  |
| I’ll keep the preamble short and sweet today: Once I made crescent rolls, Ginny immediately suggested I could make turnovers. So I did. And they are delicious. 🙂 You can see the cherry and especially the blueberry filling just oozing out of those triangles in the picture. It takes time and attention to make these come out neatly, but it’s worth it. |  |
