Tumeric has been a real game changer as I am in the process of taking a holistic approach for fibromyalgia management for the first time in ten years. I’m working on a more comprehensive post soon to share my process and experience but for now I am elated to share this tumeric-rich vegan “milk” drink that I am now taking every day before bed.
Tumeric has so many health benefits and anti-inflammatory properties that are a great aid to those like me living with chronic pain. This warming beverage is just one way you can incorporate more of it into your diet. I’ve adapted my version from the recipe found on the Minimalist Baker blog.
While attending dinner at my friend and his wife’s home recently, I casually opened up one of their cookbooks and immediately fell in love. The book happened to be the first cookbook of the legendary food blogger; Deb Perelman of Smitten Kitchen. As a foodie I had heard of the Smitten Kitchen blog but never followed it. Well, I must say after perusing several pages of the book I immediately fell in love.
Mini Review: The Smitten Kitchen
Deb’s recipes are simple, relatable and unfussy making them perfect for the everyday or occasional home cook. Deb’s prose is funny, personable, and amusing. I found myself taking screenshots of many of the recipes and quickly found that one of the most simple of them all was the recipe that I most wanted to try.
Deb took an American classic, Rice Crispy Squares and elevated them with simple real ingredients to make a delightful dessert that is not only simple but mouthwatering. This recipe for Salted Brown Butter Crispy Squares is the epitome of simple things are best and is now one of my favorite gluten free recipes.
Salted Brown Butter Crispy Squares
8 tablespoons (1 stick) butter
1/4 teaspoon kosher salt
2 tablespoons vanilla
5 cups Rice Crispy Treats
1 (10) ounce bag mini marshmallows
Coat with non-stick spray an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter and vanilla over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows.
Remove the pot from the stove and stir in the salt and cereal together. Using a silicon spatula quickly spread into prepared pan.
Allow to cool in refrigerator until set (about one hour).
I’m elated to be back in the swing of sharing recipe development and food photography for all of my loyal readers here in 2019. My return to basics begins with this luscious Glazed Banana Bundt Cake which I tastespotted on the interwebs a few days after the new year. Naturally, I had every ingredient in my pantry right along with frozen overripe bananas. This cake got rave reviews at a recent potlock and makes the perfect early morning or late afternoon treat with tea or coffee
Glazed Banana Bundt Cake
3 cups all purpose gluten free flour blend
2 teaspoons baking soda
3/4 teaspoons salt
The 2nd Annual Cookie Recipe Roundup Twelve Days of Gluten Free Cookies
The 2nd Annual Cookie Recipe Roundup compiles all the cookies that made this year’s Twelve Days of Gluten Free Cookies. I hope you are having a wonderful day, spending time with family, and eating amazing food & gluten free cookies. Until next year.
It wasn’t until this year working in my bakery and (awesome) business partner that I started loving pumpkin flavored desserts. These quick shortbread cheesecake bars combine the best features of cheesecake atop a soft buttery shortbread cookie crust. The pumpkin flavor is an added bonus as is the nutmeg, cinnamon, allspice oh my. I think I’m making myself drool all over again just writing this post. Get into these cheesecake bars before the pumpkin season unofficially come to an end.Continue reading
Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 shredded carrots carrots
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon all spice
1/4 teaspoon nutmeg
Pinch of ground cloves
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cups and 2 tablespoons gluten free all purpose flour blend
3/4 cups gluten free oats
1/2 cup semi-sweet chocolate chips
In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and eggs. With mixer running on low, add remaining dry ingredients in (reserving chocolate chips), mixing until no streaks remain. Stir in chocolate chips.
Cover and chill dough for atleast 4 hours
Preheat oven to 350°F. Line a baking sheet a silicone baking mat.
Using a large cookie scoop, scoop and place dough 2-inches apart. Using the palm of your hand, firmly press down to create a 1/2-inch thick disc of cookie dough.
Bake for 14-16 minutes or until edges are lightly golden. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.
I love a cookie with a crispy edge and a chewy center loaded with premium chocolate chips, dried cranberries, and crunchy macadamia nuts. My Cranberry White Chocolate Macademia Nut Cookies cookies scream “tis the season” and are perfect for dunking in milk or on the side with a mug of hot cocoa.
Cranberry White Chocolate Macademia Nut Cookies
1 2/3 cups gluten free all-purpose flour blend
3⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 sticks unsalted butter, softened to room temperature
1/3 cup unrefined sugar
3/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg
1 cup dried cranberries
2 cups white chocolate chips
3⁄4 cups macadamia nuts, crushed
1. Pre-heat oven to 350 F and spray 2 cookie sheets with baking spray. In a medium bowl whisk flour blend, baking powder, baking soda, and salt. Set aside.
2. Using a stand mixer cream butter, sugar, brown sugar and vanilla.
3. Beat in egg. Slowly beat in flour mixture. Fold in white chocolate chips and nuts.
4. Separate dough into 3 inch balls (2 inches apart) on cookie sheet.
5. Bake until lightly brown 13-15 minutes or until edges are golden.
6. Let sit on sheet for at least 5 minutes then transfer to wire rack to completely cool.