Monday, January 9, 2017
Most of the time, I'm looking for recipes to cook for dinner that serves four. It's just my husband and me, so it works out great: I only have to cook once, but have dinner covered for two nights. Leftovers are great! Sometimes though, I need a dish that only serves two people if we aren't going to be around to eat leftovers. That's why I came up with this recipe.
Monday, January 2, 2017
I meant to share this Food.com recipe a long time ago, but somehow it slipped through the cracks. I can see how that would have happened since I was avoiding eggs for a while. I definitely had an intolerance to them, but now I seem to be eating them just fine (knock on wood). I'm actually tolerating a lot of foods just fine now. My husband, on the other hand, is a different story. He was diagnosed with fructose malabsorption and lactose intolerance last year, so I continue to cook and bake low-FODMAP for him.
Wednesday, December 14, 2016
Have any of you been watching "The Great American Baking Show"? At first I didn't want to watch it because I thought it would be too stressful, but I've actually been enjoying it. Seeing the skill and creativeness these bakers have is so inspiring. The only part I don't like is the time crunch. I guess that's what makes the show exciting, but it reminds me too much of writing my book. 100 recipes in less than six months. Talk about a time crunch.
Thursday, December 8, 2016
One thing I can tell you for sure about the recipes on my blog and in my cookbook is that they have been tested and tested again......and then tested some more! For example, in testing this ginger cookie recipe, I went through at least 2 pounds of butter. Right now I have four containers in my fridge containing four different versions of cookie dough. One is made with molasses and 2 2/3 cup flour. One is made with molasses and 2 1/2 cups flour. Another is made with maple syrup and 2 3/4 cup flour. The last is made with maple syrup and 2 2/3 cups flour. You know you're in deep when 3 tablespoons of flour can make or break a recipe! To be more accurate, the difference 3 tablespoons flour makes is more like the difference between a good cookie and a really great cookie.
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!)