I love creating recipes, and I especially love the challenge of creating gluten free recipes. I’ve had many people ask me how I come up with my recipes. Usually it all starts with a blank piece of paper and a pen. I jot down my ideas and rough out my recipes on my own. Like many bloggers, I’ve come up with a combination of certain ingredients that just plain work well together. My recipes are not knock-offs, they’re original creations that I have tested.
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.
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.
Valentine’s Day is just around the corner. Normally a couple’s day, my husband and I have opted to make Valentine’s Day a family event. Beginning a day or two before the official holiday, each member of our family begins to make each other homemade valentines. They do not need to be elaborate or fancy (but they certainly can be). They simply need to remind the recipient that they are loved. We’ve had some crazy, psychedelic cards for sure. There are artistic cards, and someone inevitably makes sports themed cards. Once each of us has completed our cards, we exchange with one another.
I’ve never been a big fan of desserts. I do love, I mean love, cookies, but desserts such as cakes, pies, and pastries, really do little for me.
However, (isn’t there almost always ‘however’), I do have a weakness for cheesecake bars. If you’ve never tried any one of the gazillion variations on cheesecake bars, well, you must. The base crust is topped with a simple cheesecake filling, then finished with crumbs….huge, sweet, delicious crumbs. Everything is baked to perfection, then chilled. For me, these are the perfect dessert.