| I’ve previously mentioned how much we loved going to Red Lobster back in the days of yore, and how only a stomach rendered truly bottomless by the undetected appetite increase of celiac disease let me eat as much of their biscuits and appetizers as I wanted before hitting the huge and delicious entrees. Even my father, who avowedly flees from the taste, smell, or three-day-old wilderness trail of garlic, occasionally tucked into their famous cheddar bay biscuits. |  |
Hey look, no soup! Since I had a chance to work on the blog post recipe before Friday, you get a dessert (or breakfast) instead. Yes, I just said these muffins could be dessert
OR breakfast. But it isn’t healthy to eat desserts instead of breakfast, is it? Well, no. However, these muffins are not nearly the sugar-load that commercial muffins are. So, while these are a tasty enough treat to serve as dessert, you don’t have to feel too bad if you eat two for breakfast on the run (as I did this morning).
| 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. |  |
| 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. |  |
Happy Epiphany of the Lord! Some folks make a cakey-cake for this, with a batter. However, most of the recipes I found are for a sweetened yeast bread with sprinkles on top, and that’s what I did. It’s really tasty, and turned out the first time, YAY! So, I hope this graces your Christmas season and pleases your friends. Just try to remember where you stuck the “baby” so you get a night off from hosting parties afterward :D.
| 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. 🙂 |  |
| Cinnamon rolls. 🙂 Need I say more? I know Jocelyn did a post on a sugar-free version of these, so maybe you could add her alchemy to my own and get something really unusual yet delicious, but neither of us has tried it! Living in two different time zones probably has something to do with it, but, I digress. The real point is that these are so good I can’t keep them around. If there’s a bunch of people around, everybody eats one; if there isn’t, everybody eats several. They’re just plain yummy. |  |
| So, let me guess what you’re thinking: Hey, there’s already a breadstick recipe up on this blog, isn’t there? They’re nice, fairly dense, have a bit of a crust to them, not bad at all if that’s what you’re after. In that post, I talked about my “last meal” at Olive Garden, and how I wanted to recreate everything in it — breadsticks, salad with croutons, ravioli. I like the kind of breadsticks I made then, nearly a year ago now, but they just weren’t like the breadsticks from Olive Garden — soft, chewy, light. And I wanted to make breadsticks like those. |  |
| Ah, zucchini bread. The staple of everyone who suddenly awoke one morning to a world awash in zucchini, or at least, or everyone so situated who likes zucchini bread. It’s good stuff, in any case, and very easy to make. In fact, my mother makes it 2 or 4 loaves at a time. |  |
