Farm Fresh Peach Filling
Peaches are one of summer’s answers to quenching anyone’s appetite for something sweet and refreshing. Fuzzy on the outside, soft pale...
The Not So Annoying Gluten-Free Chia Seed Cookie
My good friend Roger sent me a recipe he had created for a Gluten-Free Chia seed cookie. He named it, “The Annoying Gluten-Free Chia Seed...
Rosa's Bridal Tea Party Desserts
This week I was privileged to make desserts for my Fairy God Mother. Her name is Rosa and she is a very special person. She has been a...
Fortified Blueberry Buttermilk Muffins
This is a slim, lean, power house of a muffin. It's satisfying and packed with flavor, without the fat and about one-third less of the...
Amped up Carrot Cake
I decided to begin with an easy recipe to modify for my first attempt to meet Jane’s Challenge this year. I made four simple changes and...
The Bad Boys of Baking!
Sorry, but if you were thinking this blog was going to be about the créme de la créme of contemporary bakers you’re wrong. It is about...
Aunt Melutza’s Boiled Italian Cookies
For years my cousin Sal has been asking me if I know how to make boiled cookies. My answer was always no. Then I came across a recipe for...
Ethiopian Brownies*
I called these Etiopian Brownies because of the Teff used to make them. The recipe was adapted from Alice Medrich’s book, Flavor Flours....
Scratch Baking and the Minimum Wage
I was thinking about what I would bake this week when a news report captured my interest on the TV. I thought I misheard what was being...
Gluten-Free Lemon Basil Diamonds
Gluten-Free Lemon Basil Diamonds Yields: about 24 - 1 1/2” Cookies INGREDIENTS 3 oz. Butter 2 oz. Coconut Oil 3 1/2 oz. ...