Hey there. No, I haven’t found my notebook, but I worked up natural sugar chocolate chips this week so I have that recipe in a new place :-). I even tested them in my chocolate chip cookies for you (because how can I know if a chocolate chip recipe is any good unless I know how it bakes up?)! Of course, they’re still actually chocolate chunks, but they’re quite tasty regardless of shape.
Sorry everyone, my recipe notebook is missing! I’d post you the new muffin recipe, but…it has a lot of ingredients and I’d like to get it right! Once I find that dratted notebook I promise I’ll post it ASAP. Sorry! Tune in next week for another new recipe from one of us, since, as far as I know, Jennifer’s notes haven’t gone missing.
Sorry this is so late; I have guests in town and Jennifer just got hit with the death-plague (or some similarly awful, hopefully short, illness!). I would have taken a picture of this for you, but my husband ate it all before I could! It’s a pretty tasty, somewhat unique granola. It goes best with
Read more …
From time to time I’ve mentioned my good friend Ginny, without whose help, support, and general awesomeness many of these recipes would not exist.
Okay people. Frosting is HELLA hard to do without powdered sugar. I have tried and tried and tried and this is what I’ve got. It isn’t exactly like “normal” frosting, but it does work well and taste good. I do intend to keep reinventing frosting and see what other types I can come up with, but this works well as a basic cream cheese frosting. It has just a touch of a very pleasant maple flavor.
| The inspiration for this idea was making soft pretzels — could I make something else that soft, if I just boiled the dough briefly before baking it? I ended up with “bread-by-the-slice.” |  |
These actually look more like “normal” puffy pancakes than the other recipe I put up awhile back, as they’re a little thicker. They are moister and heavier, though, which was the point (for me). They’re a bit more substantial and flavorful. Oh, and it’s a good way to use up extra-ripe bananas. Personally, I get tired of banana bread and muffins sometimes, and this is at least a little different.
Pasta. Some days it makes the world go round. But making it gluten-free can be a royal pain, too. There was a period of time where I was still so thrilled about being able to make tortellini that I made a batch from scratch every day for lunch, and kept offering spaghetti to anyone who asked. But boy oh boy I got tired of sweating as I kneaded the dough together, and sweating as I forced dough through that KitchenAid extruder attachment, and sweating as I ran dough through a roller over and over again to make sheets.
When it comes to how the dough behaves, this pie crust is essentially the same as the original version, but it’s simpler and easier to make, and doesn’t have gluten substitute in it, which means no nasty bitter taste to cover up. You can also use a[amazon_link id="B00063ULLE" target="_blank" container="" container_class="" ]food processor[/amazon_link] to make the dough, which I’ll go through here.
| Sometimes I think the best way to come up with a new recipe to try is to spend some time around people who aren’t on a restricted diet. We get used to only certain foods or kinds of food being available — being possible — and I at least tend not to think about whole kinds of food I can’t have, like cheesy crackers. Then I spend a few weeks around my best friend’s baby, who loves Goldfish, and I think, “I wonder if I could make those?” And it turns out the answer is yes, and they’re delicious. 🙂 |  |
