Articles about pie
What's Thanksgiving without both pumpkin and pecan pie? Right. The turkey-loving winemakers in my life have inspired me (a-hem, um, bribed me) to come up with a gluten-free pecan pie that contained no corn syrup. So I used maple syrup. Actually, I was surprised that pecan pie wasn't traditionally made with maple syrup. Fortunately, some fabulous Grade A maple syrups are becoming available on the market for my American friends. If you love pecan pie, I think you'll find my recipe a keeper.
My Thanksgiving menu this October (and November, when my American friends visit) is getting ever more popular. I struck a deal with the homemade winemakers - and yes, it involved brandy in a gluten-free pumpkin pie. No matter what your tastes are, I've left you plenty of wiggle room to personalize your own pumpkin pie this season. If there's one pumpkin pie I'm proud of, it's this bad boy.
Craig Claiborne, long-time food editor and restaurant critic for The New York Times once said, "There is nothing better on a cold wintry day than a properly made pot pie." I couldn't agree more. And since I've discovered how versatile WowButter is in sauces, I decided to create a Thai inspired peanut-free chicken pot pie. Using only a cast iron pan to cook everything and a frozen pie crust, this hearty meal is on the table in about an hour.
With Canadian Thanksgiving around the corner and the American Thanksgiving in November, I've been trying out various pumpkin recipes. Pumpkin pie is wonderful but can be difficult to transport (especially for me). So, I worked on my gluten-free pumpkin loaf recipe and my pumpkin spice ratios until I found the ideal combination for the most decadent tasting pumpkin loaf you've ever tried.
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 love to bake a gluten-free tart in the summer with a decadent vanilla cream filling and fresh fruit on top. Since Canada Day and Independence Day are three days apart in July, I felt inspired to write out my patriotic version. It's a good thing for blueberries (or it'd be hard to come up with an American-themed fruit tart).
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.
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.
Pad thai is a flavourful stir-fried noodle dish that can be made with shrimp, chicken, tofu, egg, or crab. Most pad thai (aka phat thai) dishes contain roasted peanuts, fish sauce, and bean sprouts. But the recent bean sprout recalls are enough to keep my friends from eating pad thai (even those without an allergy to peanuts or fish). Finally, I made a gluten-free, sprout-free, peanut-free, fish-free version that my family and friends love. What's more, you can tweak this recipe to suit your tastes.
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.
If you love to barbecue year-round, this simple dish is a no muss, no fuss way to ensure everyone gets exactly what they want. It's also ideal for those who arrive a little late for dinner. Each serving is baked in foil which helps to keep it warm and prevents it from drying out. There's no fry pan to scrub and you only need to prep a few vegetables. No barbecue? Don't worry, it bakes perfectly in the oven too.
With the holiday season almost upon us, many travellers will find themselves stranded at airports or staying with friends and family during inclement weather. Sometimes, a spare bed or two can mean the world to adults travelling with kids. Or, a guest has had one too many and shouldn't drive home. Either way, I've finally found two decent products that I rely on (in these cases) and that I also use for myself and for my daughter when we travel.
Nanaimo bars are a Canadian dessert named after Nanaimo, British Columbia. WowButter is a Canadian product made from non-GMO toasted soy. Since I couldn't use walnuts in the original recipe, I tried crunchy WowButter instead. Well, this dynamic Canadian duo was a huge hit with my family so I couldn't wait to share it with you. I also included a mocha version (made with Kahlua and coffee) for those of you with a penchant for coffee.
Recently, I overheard an ice cream truck and immediately remembered spending $3 on a frozen treat for my daughter last summer. Sure it kept her happy, but the artificial colours and excess sugar in it compelled me to make healthier ones. The biggest obstacle to overcome was, of course, that dreaded wait time for them to freeze. Thankfully, I found the Zoku Quick Pop Maker which does the job in 10 minutes and - get this - it uses no electricity. Bonus: includes two tasty ice pop recipes (one for the kids and one with tequila for adults).
It saddens me to see stellar authors used and lied to by Paul Edmondson, the CEO of HubPages. As an outside observer, I can clearly see the impact the Editor's Choice program is having on subdomains. All of the evidence, along with over a dozen testimonials, points to the HubPages domain being massively downgraded by Google. I believe Paul Edmondson is grabbing at straws (and even keeping my work) on his site to reap as much profit as he can before a possible sell-out, closure, or lawsuit.