May 17th, 2012 by Jen Cafferty
Pamela's Products White Cake Mix
Homemade frosting is a delicious and decadent treat that is easy to make. Great frosting can enhance a store-bought goodie or finish the finest of your homemade desserts.
Both the lemon and cinnamon versions of this frosting are delicious on carrot or spice cake. For an
May 12th, 2012 by Teri Gruss, MS
Gluten-Free Frozen Strawberry Yogurt Pie 2010 (c) Teri Lee Gruss
Here’s a light and delicious no-bake recipe for a refreshing summer pie. Make Gluten-Free Frozen Strawberry Pie several days in advance and keep it in the freezer — a real convenience when you’re planning a summer gathering!
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6-8 servings
Ingredients:
April 24th, 2012 by Jenny Manseau
Bryan loves corn dogs and for many years I would even take a bite of one of them. It was a texture thing to me…I always thought that the corn bread batter would be soggy and mushy and I wanted nothing to do with them. When Bryan came to visit me in California we picked up a box for him (they weren’t gluten-free), but when he left I still had half a box…they ended up in the trash. I told him
April 22nd, 2012 by Kristen Beals
OAKLAND, Calif., April 18, 2012 – Add Hidden Valley Salad Dressings to the growing list of foods to clearly call out that they are gluten free.
The makers of Hidden Valley Salad Dressings have added a “Gluten Free” logo to bottles and dry packets of its signature Original Ranch® dressing as well as much of its Farmhouse Originals product line. Packages with the new logo should appear on store shelves this summer.
The packaging change is designed to help OROR
April 16th, 2012 by Leanne Vogel
Oh have I got a treat for you today!
I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.
But there will always be enough time for brownies, always. Even if they are months in the (more…)
March 13th, 2012 by Kimberly Bouldin
Did you remember to Spring forward Sunday? I can’t believe it is this time already! I am so excited about it being light later, that I really don’t care about the hour of lost sleep. Make sure to ask me how I feel about that in a couple of weeks when my schedule is all screwed up, okay?
With Spring, comes St. Patrick’s Day and Easter. I don’t quite celebrate St. Patrick’s Day the way I used to, and my body thanks me for that. This St. Patrick’s
February 10th, 2012 by Cheryl Harris, MPH, RD, LD
Life has been busy—issues with construction, permits, fire hazards and the like. And our oven broke. So lately it’s been all about the quick and easy.
And what’s quicker and easier than Banana ‘Scream? It takes about 2 minutes from start to finish, simple, and totally customizable to pretty much any diet (except a banana allergy). We tend to have browning bananas go to freezer heaven, and the lucky ones are found and made into dessert before they
December 24th, 2011 by Darla
I may have mentioned how much I love the Whole Foods Recipes app a time or two dozen on here. It’s very user friendly and has a great bank of recipes. I particularly like the Flourless Brownies because they’re made with a secret ingredient: black beans. That’s right, you use a can of unsalted black beans (that have been well rinsed and drained) instead of flour. Every once in
December 18th, 2011 by Kim Wilson
What’s the problem with how traditional caramel corn is made? The primary ingredients are usually corn syrup and refined white sugar (not at all beneficial to our health or mood). Also, you often have to fight to keep the caramel corn on the baking sheets as you stir it during baking. All these problems have been solved with this new recipe.
December 14th, 2011 by Andra Banting
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| gluten free shortbread cookies |
It’s that time of year again… when you allow yourself to bake with real butter… and lots of it! At first I was planning to make this recipe with margarine (since that’s what I had), but my mom adamantly informed me that shortbread is made with REAL BUTTER, and anything less is sacrilege. It’s Christmas after all, right? But what if I would rather not gain ten pounds over the holidays? Apparently buttlerless shortbread cookies are not an option. And I’m not sure
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