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).
| 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. |  |
| 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. |  |
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’ve already posted one granola recipe, but I figured I’d put up this one too. The technique is not radically different or anything, but it’s a little different, and the result tastes
entirely different, of course! This granola is actually almost rich the flavors are so robust, and it is absolutely delicious warm.
| 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. |  |
Pancakes have a surprising amount of sugar in them, especially if you are accustomed to using a mix and not thinking
much about the sugar content. Traditional from-scratch pancake recipes often have a couple of cups of sugar, usually one of white and one of brown. Of course, they aren’t hard to adapt, really, and Sean had a version he made for himself years before I came into his life. This is fundamentally his recipe, though I’ve tweaked it a little. They’re pretty good, overall, but you should expect a flatter, thinner, and more flexible pancake than the really puffy kind you might get from Bisquick or at IHOP.
| 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. |  |
We’re quite fond of granola at our house, but we routinely run into two problems: it’s kinda expensive and it tends to have a lot of sugar in it. This version is much cheaper, so when I’ve
got the time I make this instead of buying granola. It recreates what we like pretty well :D. I guess you could categorize this as a “copy cat recipe” for the Flax Seed Plus Granola, if you’d like.
