November 26, 2012 1 Comment
December 4, 2017 Leave a comment
I tend to over think blogging so my intent is to be short and sweet (good luck to me). Many years ago, I had a recipe for Lemon Almond Cookies. I had copied it from a magazine (specifically from Gourmet, Feb 1990) and kept it all of these years. It is hand written on a recipe card; I added my own interpretation and instructions. At Christmas, I always made these delicious, sweet and crisp cookies.
I’m not sure of the last time I made them but in recent years, with a gluten-free diet, I haven’t even attempted them. This year, I just couldn’t take it and decided to Read More »
July 16, 2017 Leave a comment
I have tended not to use coconut products as my primary cookie eater isn’t really a fan. However, in an aberrant moment I bought several bags of coconut flour in with my order of brown rice flour, so I need to start using it. I also had a jar of Read More »
December 21, 2016 Leave a comment
Decorated gluten-free sugar cookies are fast and easy to make using a food processor to mix the cookie dough. You can use either amaranth flour or a combination of rice flours to prepare this recipe, both work well.The icing recipe was adapted from a recipe by Stephanie Gallagher, About.com Guide to Cooking for Kids, Sugar Cookie Icing Recipe. Read More »
November 7, 2011 1 Comment
I’m not sure if I’ve ever talked about my parents’ obsession with
I lived in a total of 12 houses in the first 17 years of my life.
Now, you may not think that’s a lot, but when you factor in that 6 of those 12 were temporary houses while our next house was being complete, that’s a heck of a lot of packing and unpacking in a short amount of time.
Sometimes these temporary houses would have a full kitchen, sometimes they wouldn’t. Sometimes they had a bedroom, sometimes they did not.
To make the transition as easy as possible, my Mom would make hundreds of casseroles. From manicotti, cannelloni, lasagna, to Read More »
May 4, 2018 Leave a comment
Craving something yummy? Try these four gluten-free cookie recipes this weekend!
These gingersnaps are full of flavor.
They’re chewy, moist, and have a crackly top, as any gingersnap should.
If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!
Gosh, those cookies were good. Rrr… I mean it was a great bonding experience.
It seemed like Auntie Lesley always had a fresh batch in the jar just waiting for my sister and me. They were doughy, and melty, and buttery…
When my Mom would ask my sister and me why we liked Auntie Lesley’s cookies over her own, we’d always say “but Mom, they’re not cookies. They’re pie crust balls with chocolate chips. They cannot be compared!”
I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles
(I’ve also made them with the cocoa pebbles and both are awesome!).
Before making these I called Post to double-check that these two cereals were in fact gluten-free and was assured that they were gluten-free.
Try them today. You’ll love them!
These light (and no, not in the fat content sense), buttery, sweet little wafers will melt in your mouth.
Plus, shortbread is perfect for making gluten free because it’s supposed to be a little crumbly.
I don’t even bother making wheat shortbread cookies anymore because everyone likes these just as much, if not more.
January 9, 2015 Leave a comment
For the first time in Girl Scout history, gluten-free cookies will be available nationwide from most Girl Scout councils.
The two new gluten-free offerings include: Toffee-tastic, buttery cookies with toffee bits, and Trios, made with real peanut butter, chocolate chips, and whole grain oats.* The newcomers will join legendary classics like Thin Mints and Samoas/Caramel deLites. Not all varieties are available in every market, so contact your local council to inquire about the cookies they will carry this season.
National Girl Scout Cookie Weekend, which has become a national holiday for Girl Scout Cookie fans, will take place February 27–March 1, 2015. Girls across the country will sell cookies at booths, door to door, and through Digital Cookie, the first national digital platform that enables girls to learn 21st-century skills while selling cookies through their own personalized cookie websites or face-to-face using a mobile transaction app. The 2015 Cookie Weekend will mark Read More »
November 30, 2012 Leave a comment
These hazlenut biscotti have a warm, complex flavour with a lighter texture than my usual biscotti. They have a hint of cinnamon but if you want a spicier flavour just add more spice, perhaps with mixed spice or ginger as well as the cinnamon. If you like an iced biscotti, making a glace icing with icing sugar and ginger wine would work well.
November 18, 2017 Leave a comment
I’ll be posting great ways to make your holidays full of delicious food all while keeping it gluten free. Enjoy!
Also, Mariposa Bakery has opened its doors at their new location at the South Entrance of San Francisco’s Ferry Building—great baked goods to go!
Ginger Snap Cookies
What you will need:
1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
1/2 cup tapioca flour Read More »
June 14, 2012 1 Comment
Who doesn’t dream of a really good old-fashioned chocolate chip cookie? The kind you used to make when you were a kid? This is a very easy and quite tasty recipe from Chef Sunshine Best of Your Safe Kitchen in Chicago, IL. Chef Sunshine presented this recipe at the 2008 Gluten Free Cooking Expo and it was loved by all.
Ingredients for Flour Blend:
3/4 cup white bean flour
3/4 cup tapioca flour
3/4 cup arrowroot flour
Ingredients for Cookies:
2 1/4 cups Flour Blend (above)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup shortening, softened
3/4 cup granulated sugar Read More »