Don’t get me wrong, a great homemade loaf of pillowy soft gluten-free bread (like the one in The Gluten-Free Solution) is superb with just about any meal, but sometimes you just want to get some bread on the table in about 15 minutes. Don’t you? I do! It never hurts when I can bump up the nutrient factor in my dishes, too. One way to do that with breads and baked goods is by using flours that have more nutrients, like amaranth flour. I like its slightly nutty flavor and the texture it gives these muffins is just out of this world!
My, how food weaves a memory. Without our realizing it, one day we stand before a well-worn counter with flour on our hands, breathing in the heady aroma of a browning loaf of bread, measuring exotic spices like those Columbus introduced to America, all to the tune of a kitchen orchestra of metal spoons clanking on pots and beaters whirring through meringue. Those stimuli, work like tiny undetectable embroidery needles, stitching their way through our minds and our hearts, leaving something far more lasting than what rests cooling on the wire rack near an open window. Continue Reading
“His cheeks were like roses, his nose like a cherry…”
That line from Twas the Night Before Christmas comes to mind any time I make a cherry dessert during the holidays. While fresh cherries are best in season during the warmer months, cherry pie filling is always in season and I can’t think of a better use for it than this yeast-dough based coffee cake.
It’s a shame to call it a coffee cake at all, really, but it’s more that than anything else. Continue Reading
Do you remember back in the 90s when everything was low-fat? I wan’t gluten-free, or any other allergen-free back then and I remember all too well getting in on that fat-free craze like all my 20-something friends. Bless my heart.
Sour cream had a chalky aftertaste, cream cheese harbored an odor reminiscent of burnt rubber and Snackwell’s cookies (remember those dry cake-y rounds coated with thin marshmallow and waxy chocolate??) contained more sugar than… sugar.
What a load of over-sweetened crap that fad/phase/stage was in food.
Fast forward a couple decades and now people tell us to eat ALL the fat. Continue Reading
It just wouldn’t be Christmas morning without a warm ring of gooey cinnamon pull-apart bread drenched in caramel sauce at my house. Cinnamon makes the whole house smell wonderful and there’s something about putting a platter of sweet decadence in the center of the dining table and everyone reaching in and taking a piece, sharing and smiling. This recipe is similar to, but more decadent and rich than, my other Cinnamon Pull-Apart (aka Monkey Bread) Recipe here on the site. Take your pick and you can see me make this version at the Ingles Table! Continue Reading
I developed this recipe for Dreamy. He loves the combination of sweet citrus and tart cranberries together in the fall. Usually I make this beauty in loaf form but when we were living in France earlier this year, I had not a loaf pan to my name. Somehow, I was so preoccupied by all that is France, I never saw fit to buy one.
Isn’t that peculiar, how our environment can change those things on which we place importance? It sure is to me. My baking tools and pans are of utmost importance to me here in the US. As in, I can’t live without them here. But plunk me down in the heart of the French countryside and give me a ticket to Paris each and every week for six months and I’ll show you a gal who could give less than a damn about a loaf pan. Puzzling, but not really. Continue Reading