Articles about cup
I never thought much about date squares until my IT guy told me he loves them. So, I decided to make him a batch of gluten-free, nut-free date squares. And for my extended family, I made gluten-free coffee toffee date squares. The best part is, the filling is so good in these, you can even make them without any chocolate or toffee chips. No, these aren't your grandma's date squares, these will knock your socks off.
Tired of pumpkin pie? Me too. And surprisingly, so is my daughter. This fall, I decided to try out three completely new pumpkin recipes and make them gluten-free. I made chocolate chip pumpkin cookies, a pumpkin smoothie, and pumpkin muffins. The really great thing is that you can use canned pumpkin or make your own pumpkin puree. Either way, these recipes taste fantastic. Plus, the cookies and muffins are easier to transport than a pie.
Thanksgiving desserts seem to be the same ones every year - whether I am in Canada or the US. This year, I thought I'd try a gluten-free blueberry pudding cake made in my slow cooker. It's the ideal way to serve up a warm dessert without having to use my oven, stove, and microwave. Plus the aroma of it cooking for a few hours creates an uplifting mood that greets everyone who enters my home.
Anything yellow seems to conjure up happy feelings in the people I know. I offer up a few interesting facts about everyday yellow things. But wait, I also include three new lemonade recipes (including a hard lemonade) with some handy tips for those ready to turn lemons into lemonade.
Credit: Marie 2375 "Busy Mama" Amazon Customer Image Baked donuts? Is that really a donut then? Hey, why not . . we have baked chips now. I decided to try out three recipes with three different toppings (which you can mix and match). There's even one for my vegan friends. ...
With Thanksgiving coming up and family with food allergies, I searched high and low for a veggie "meatloaf" that didn't contain anything my daughter feels is yucky (like mushrooms or quinoa). With luck, I was able to tweak a basic lentil-oatmeal based loaf by using gluten-free ingredients and fresh herbs. It was a hit. And as a bonus, I included my gluten-free maple BBQ sauce which works wonders atop veggie burgers too.
Who said vegetarian meals were bland? And why do salads have to be cold? I love experimenting with unconventional methods of preparing meals. When I first tried this recipe, I knew it was a keeper. For only a few dollars worth of ingredients and 15 minutes of your time, you too can enjoy a lovely warm vegetarian Moroccan dish.
As a student, I learned how to make the cheapest coffee taste fabulous. Actually, I think I inherited this ability from my father. And since I discovered the jaw-dropping cost of tuition these days, I decided it was time to let the cat out of the [coffee bean] bag. There is only one item you'll need (and cherish) for decades to come - a French Press.
It's a shame to toss out those last few overripe bananas. Anyone can make banana bread - in fact, a few lumps in the batter is ideal. Plus, banana bread can be easily be made gluten-free and vegan. I include short clips of new ways to peel a banana and a couple of extremely innovative products.
Chocolate and peanut butter are a classic combination. Before WowButter was invented, this taste sensation was off-limits to anyone with a peanut allergy. Well, I have something even better: WowButter Pillow Cookies. And they are magical. I've made mine gluten-free but if you don't need to be on a gluten-free diet, just omit the xanthan gum from my recipe and use regular flour.
I thoroughly enjoy watching young, healthy men cook. So when I saw Tim Shieff on Jamie Oliver's Food Tube channel making sweet potato wedges, I couldn't wait to try them. I prefer mine with ground cumin. One trick that even Jamie Oliver might like: use an apple cutter to slice the sweet potato wedges faster and make them more uniform in size. And, since I had an extra sweet potato left, I decided to cook it and make sweet potato muffins the next day.
Sometimes I'm in a slap-it-all together type of mood, especially after dinner. Last week, my friend shared her giant cookie with me and I thought I'd try to make one gluten-free at home. With the help of Sarah Carey's video and some tweaking, I figured it out. Then I became even more daring - I made a giant WowButter cookie. It was so good, I was asked to make a second one the same night. Thankfully, Cookie Monster also dropped by to explain how to properly eat a giant cookie.
In an effort to get my family to eat healthier, I decided to try Indian and Moroccan spices in a carrot-lentil soup. All you do is combine everything together in your slow cooker in the morning. Later, you come home to the tastiest vegetarian dish in the evening. Bonus: I include my recipe for cottage cheese scones which adds additional protein and calcium to this heartwarming meal.
Clafoutis is a French dessert traditionally made with black cherries. It's a combination of custard, baked crepe, and souffle. When I found out how simple it was to make (and you can prep everything the day before), I just had to make it gluten-free and low fat. The results were fabulous. I used both black cherries and blueberries and renamed my Canadianized version a "claflaugtisde" - pronounced "kla-FLOO-tee-DUE."
I snapped up a fabulous Jamie Oliver cookbook last week and I've been drooling over the photographs in it ever since. Since I found three types of gorgeous tomatoes at the market over the weekend, I wanted to enjoy them at their peak (without cooking them). Well, on page 238 of his book "Jamie Oliver's Food Escapes" I found the simplest, tastiest Greek salad recipe and I just had to share it with you.
With carrot cake, you never know what you're gonna get. It's either too bland, too spicy, has too much icing or some stale piece of walnut in it. Now that I bake gluten-free and peanut-free, I thought I'd make it with Crunchy WowButter and avoid the stale walnut experience. The great thing about carrot cake is that it contains healthy carrots. With just a sprinkle of pure icing sugar or with my gluten-free, low fat cream cheese icing, I think you and your family will love this recipe.
As soon as Thanksgiving was over, my IT guy asked me to make my world-famous pepperpot stew. What I love about this dish is how tender the stewing beef is after being in the slow cooker all day. It's a hearty meal to come home to after a long day shopping, sightseeing, or hitting the slopes. With sweet potatoes, peppers, and the right combination of spices (including cinnamon), I've found this a simple way to feed 8 to 10 people or to halve for a family.
If you're like me, you've avoided making scallop potatoes for years. Sure, they taste great but the slicing, the layering and extra sauce pan makes it labour-intensive. Well, you are in for a treat. Saveur magazine's executive food editor Todd Coleman has refined a quicker method that will cut your prep and baking time almost in half. As a bonus, I threw in a fabulous recipe for salsa scalloped potatoes too.