Monday, December 5, 2016
Even though we are officially into the Christmas season, and not autumn anymore, I still enjoy all things pumpkin spice. Heck, I like to eat pumpkin all year long, and since canned pumpkin is available year-round, why not? If you have some leftover pumpkin from my Pumpkin Spice Bars with Maple Icing, give this recipe a try. (I actually designed this recipe to use up that leftover pumpkin!)
Monday, November 28, 2016
I don't know about where you live, but here in the Midwest, cheesy potatoes are pretty much required at any holiday potluck or dinner. The best casseroles are filled with cream soups, onion, sour cream and lots of butter and cheese. Sooooo tasty.....but not so agreeable for someone with IBS.
Sunday, November 6, 2016
I can't believe I let the whole of October go by without posting anything! I can't really say I was super-busy, or that I didn't have any new recipes to share. I just wasn't in a sharing kind of mood. When I first started my blog, I was so enthusiastic about sharing my life with the world. But now, not so much. The more popular my blog gets, the more guarded I am. Which makes sense. I feel so much more exposed and vulnerable to criticism and to be honest, it scares me. I feel like I want to just put a blanket over my head and not face the world.
Thursday, September 29, 2016
I love creating recipes, photographing them and writing about them, but I have to admit that I'm not a very good blogger. It's probably why I still hold on to my "day job" and haven't gone to blogging full-time. I don't really like social media and forget to post things to it. I constantly forget to check my email (sorry for not getting back to you right away!). I also find it difficult to keep up with the holidays and seasons. Case in point: this lemon bread recipe that should have been posted in the spring. I'm posting it in September instead, when I really should be posting a pumpkin recipe (don't worry, I have plenty of pumpkin coming up). In my defense, lemon bread is delicious year-round, right?
Tuesday, September 27, 2016
I know that I have quite a few flour blends on my blog (and in my cookbook!), but I've been working on a new one. They all work great, but I just can't leave well-enough alone! This blend includes sweet rice flour. My goal in adding this flour was to replace the xanthan gum that is usually required in gluten-free baking. Sweet rice flour is also called "glutinous rice flour" because of its sticky, gluten-like properties.