| So, sometimes what happens is my sister says she wants some muffins, and I look around and see what we have to make muffins with. And sometimes what we have is quick oats, bananas, and peanut butter, and the result is pretty good off the cuff, and even better with a little refinement. 🙂 |  |
| There aren’t a lot of cereal options when you’re eating breakfast gluten-free. We ate Chex and Trix pretty regularly for a couple years, but once we found regular access to [amazon_link id="B003LPM9XM" target="_blank" container="" container_class="" ]Bob’s Red Mill gluten-free quick oats[/amazon_link], we got a lot more comfortable buying and using oats routinely. Hence: granola. |  |
Scones are very tasty, and Sean requested them especially last week. Fortunately, they weren’t hard to adapt. I’ve made two versions 
thus far; the orange zest version, which made a great base for a strawberry-kiwi “shortcake” type dessert (pictured below) and the traditional English Currant scone, which is a great breakfast or treat all on its own when hot (mmmmm, buttery yum!) and delicious with jam when cold.
We recently bought a large box of Pink Lady apples, and since they’re a lovely baking apple I’ve been running a bunch of experiments.
Here is the fruit of the first round–baked apples! We really like them, and if they aren’t that much like traditional baked apples, well, they’re still baked and they’re still a treat :-).
I love pumpkin bread, and if I made a loaf that Sean couldn’t have I’d almost certainly eat the whole thing by myself in just a couple of days. Since this is a really bad idea (:D) I figured
I’d best reinvent it.
This post is actually just an alternative version of the Apple Walnut muffins I posted some time ago. Yeah, there are a few ingredient changes, but the basic procedure is the same.
| Sometimes my motivation for devising a recipe is as simple as someone staring mournfully at a price tag in a store. 🙂 My mother really wanted cinnamon raisin bread, but she did not want to play $8 for one measly little loaf made mostly out of brown rice flour off the shelf. So I grabbed the principles behind my garlic cheese bread and set to work, and a couple trials later I had this recipe. |  |
Sorry this is late–we had a housewarming party this weekend and it ate a ton of time! However, before she left for home earlier this week, Jennifer and I finally did our “combine the 
cinnamon rolls” project we’ve been talking about for so long. It was actually kinda funny to make a dish and then all three of us (me, Sean, Jennifer) sit down and eat it–that doesn’t happen much any more, and almost NEVER with a dessert. Sean and Jennifer both commented on that as we ate our way through the experiments, in fact.
| 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. |  |
