| 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. |  |
I decided I wanted more kinds of pie in my repertoire, so I consulted the contents of my kitchen and produced this pie. I suspect it would be good with blackberries in place of half of the raspberries, but as I was out of frozen blackberries I don’t know :D. You’ll just have to try it and see!
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.
| 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. |  |
Hello, Jocelyn again this week. Jennifer has had an unfortunate encounter with gluten (no, we don’t know how it happened this time, but happen it most certainly did), so you get me :D.
However, this particular recipe is still gluten free. In fact, it is one I found not long after Jennifer was diagnosed. My husband and I were having a party and wanted to have some treats Jennifer could have and I ran across this recipe. It was a jackpot find because it also has no processed sugar it in–lo and behold, the holy grail of party food (for our crew)!
I know, I know, we’re headed in to winter and I’m posting about ice cream? Well … I really have no excuse. I just like ice cream and this is what I happen to have perfected this week.
<shrug> Live with it. This is a tasty ice cream, though certainly not as sweet as most. In fact, it would make a great palate cleanser between courses, should you for some reason be serving a long multi-course meal. However, since I have never had call to do that, I just make this because I find it tasty.
| 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. |  |
| You can’t really find kolaches in New Mexico, where I grew up, so when I was a child we only had them when we visited my grandparents in Houston during the summer. I’d drag myself out of bed one sleepy morning, early by my standards at least, only to discover Daddy had already ventured out into the wild (sub)urban environment and back, box full of kolaches in hand for everyone to share. Of course, when I was that little I had many, many objections to eating things I wasn’t already completely familiar with, especially things with funny textures, so I usually took a blueberry kolache (the flavor I deemed least dangerous) and ate the tasty sweetbread and topping, carefully picking around the dubious filling in the center. This was of course little me being a paranoid dumbass, as in the process I missed out on the most fantastic part of the kolache. |  |
Yes, it is entirely the wrong time of year for pumpkin pie. After all, fall doesn’t even start for another month, and Thanksgiving is two months beyond that! I say, what of it? Okay, yes,
I’m not just being odd, there is a a real reason you’re getting a pumpkin pie recipe in August: my family is moving very soon and I have to use up my stores in the freezer. That means that the pumpkin puree that I made after Halloween and didn’t get to use for Thanksgiving needs to be used up or thrown out. I voted for pie over throwing it out, so here you go!
Baklava is a delicious dessert, and not so hard to make as you might think. This natural sugar version tastes so much like the original that I routinely surprise people when I mention that
it doesn’t have any processed sugar. Also, Sean loves this stuff so much that I wasn’t able to post it for quite a while because he’d be eating it before I got a picture! I can’t think of higher praise for a dessert than that :D.
