In the early 1980s there was a bakery in my home town, about 20 miles from my house. It was called Baker’s Dozen and the interior was pure white. I remember walking through the exterior pink door on hot summer days, feeling the cool blast of air from within and being smacked with the most intoxicating aromas. Sugar, chocolate, frosting, uncooked batter… it was all there and if I close my eyes, I can still conjure those heavenly scents. Continue Reading
Call me lazy, but sometimes I just do not want to stand over the stove flippin’ flapjacks. Pancakes. Hot cakes. Sometimes I’d rather just plop some batter into a pan and let the oven do its magic while I let Dreamy serve me steamy cups of coffee.
Is that wrong? Not at all. In fact, it’s oh, so right. Which is why I decided one day I would just put the pancake batter in the muffin pan and see how that not-so-crazy idea turned out.
Look up, my friend… it was a win! Continue Reading
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!
Until a few years ago, I associated key lime flavored foods with summertime. That burst of light, fresh zesty key lime in a mouthful of cool creamy pie is the perfect warm weather treat, after all. But when we started taking off for the Florida Keys each January as soon as the New Year begins, I’ve come to connect this flavor with winter. It has become my injection of warm memories spent with family on the water, lazing in the sun all day, into a cold and dreary time of year (at least when we’re back in Atlanta). Continue Reading
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
In this season of sugar overloading, I am no small contributor, at least when it comes to making and sharing sugary treats. I can’t help it. I want to put sprinkles on everything all year, but when it comes to Christmastime, my inner 5-year-old sprinkle-wielding beast cannot be tamed. Continue Reading