We’ve all had epic fails in the kitchen. Most of us usually do not photograph the evidence for all to see. But a friend of mine was brave enough to do just that. As we sat talking about gluten free baking, she detailed the trouble that she was having making a tasty gluten free cupcake. She described her attempts as flat, dense, and sunken. She even showed me a photo.
Over the past several months I’ve continued to revisit a recipe that I’ve been working on. It’s a flourless, dairy free recipe that features almond butter. Finally after some tweaking here and there, I have a recipe that I truly love and want to share with you!
Are you sneaky? Like hiding veggies in your recipes to amp up the nutritional value? Well, if you answered “yes” then this recipe may be right up your alley.
Despite the fact that more snow is forecasted to fall tomorrow (no April Fool’s joke), I know that warmer weather is on the horizon! So I am transitioning my thinking to the sun-drenched days ahead. Come spring and summer I am always trying to create recipes that come together with relative ease (and with little time in the oven as well). This Lemon & Berry Slab Tart fits the bill. It was part of our Easter dessert table, but I think that it will be a festive recipe for Memorial Day or July 4th as well, and that’s why I am making sure to share the recipe with you (so I have it as well).
On a foodie level, this time of the year is a little bitter sweet. While I am ready to say goodbye to the long, cold winter, I am hesitant to say goodbye to my fall and winter cooking. My dinged up, decades old stock pot receives plenty of love and use over the course of those six months. So many hearty, heart-warming, slow-cooked soups, sauces, and family favorites have emerged from it. Their scents have filled our home and taken the chill from the air. They’ve put the comfort in food.