I doubt I will ever post another chocolate chip recipe, but there are some things that require continued tweaking, revising and innovation. Cornbread is obviously one of those. Its very simplicity begs for some kind of added complexity in the form of bacon, jalapenos, or anything that might give it a personality that separates it … Continue reading Moist Corn Bread (Egg-Free)
So I was asked to make 'chocolate chocolate cookies' and quickly found that there are as many variations on that as there are on chocolate chip cookies, including with and without flour (both good). I finally found one I loved at the website Crispy Waffle (love that name). Making it a few times consecutively I … Continue reading Anatomy of a Perfect Chocolate Cookie
I am continually challenged to bake things so that I may serve a constituency that may be have issues with meat products and/or wheat products, so I am always looking to solve the 'this is good but not as good as the meat/wheat version." If we are going to bake something, it's going to have … Continue reading Gluten-free Oatmeal Craisin Cookies
I love meringues because once you get the hang of it, they're pretty easy to get right, and they can literally be whipped up pretty quickly (even though they take a while to finish). For a dessert, they're relatively low-calorie, they're naturally gluten-free and people can eat lots of them. You can't say that about … Continue reading Go To Meringues!
On a recent trip to the West Coast I was advised to order Swedish pancakes from a local restaurant near San Francisco. Being an intrepid, but skeptical pancake eater, I did. They were amazing not just for the taste but the unusual texture. A bumpy consistency that reminded me of those kambucha drinks or bubble … Continue reading Swedish Oatmeal Pancakes