How cute are mini bundt cakes?! These are no exception. Super cute and made with pretty good-for-you ingredients, so the indulgence is even sweeter.Continue reading “Banana Pecan Mini Bundt Cakes (Gluten-Free)”
How cute are mini bundt cakes?! These are no exception. Super cute and made with pretty good-for-you ingredients, so the indulgence is even sweeter.Continue reading “Banana Pecan Mini Bundt Cakes (Gluten-Free)” →
Oat flour is a great alternative to wheat flour in quick-breads, cookies, muffins, pancakes, waffles, and other baked goods that don’t require the structure of gluten to help them rise. Whole grain oat flour is higher in protein and fiber than highly-processed all-purpose/white wheat flour. It also has many other nutritional benefits, such as a lower glycemic load, which makes it an excellent choice whether you are gluten-intolerant or not. It’s my favorite alternative flour when it comes to flavor because it’s mild and a little nutty tasting. It makes for a chewy texture in cookies and a very moist texture in quick-breads and muffins.Continue reading “How to Make Oat Flour” →
I’m going to make this quick so we can all get on with our day. As far as a busy weeknight meal goes, it doesn’t get a lot quicker, more versatile, or satisfying than a mini naan pizza custom made for each family member.Continue reading “Mini Naan Pizzas” →
Ella and Hailey turned thirteen last weekend, so I took the opportunity to improve my double chocolate cupcake game. In the past, they’ve been good but not great, and they needed some thought and effort beyond just using my standard chocolate layer cake recipe. I’m happy to report, the slight tweaking of ingredients and the addition of the mini chocolate chips did the trick. Super chocolatey and moist (sorry, I know moist is a cringy word for some, but there is no better synonym – I looked), they passed the Ella test with ease.
This recipe isn’t new, it’s in the post for Mom’s Chocolate Cake, but I think it deserves a page of its own. After reviewing several years of posts, I’ve decided to do some updating and refreshing. In the early years, I produced a lot of my favorite recipes, but the pictures are abysmal, and, in many instances, the ingredients lists need to be simplified. Also, as is the case here, there are frostings, sauces, dressings, etc. that I doubled up with other recipes that need to stand alone.
I love making a sauce. A simple pan sauce or gravy, a long-simmering ragù, a creamy, cheesy white sauce, caramel, or chocolate dessert sauce… It gives me a deep sense of accomplishment. The following quick pasta sauce is no exception, and it’s particularly fun because it involves a lot of sauteeing, which means there are marvelous sounds of sizzling and lots of garlic which smells divine.Continue reading “Angel Hair Pasta with Garlic and Veggie Sauce” →
Hello again. It’s been quite a while between posts this time, and I wasn’t sure I was coming back until today. My website hosting service was up for renewal, though, and I wasn’t about to let it all go. Also, it’s a new decade and a good time to breathe some new life into the blog. And I’ve got some things to say.Continue reading “2020” →
I’m not feeling super chatty today but I do have a cute picture of my girls with giant cacti from our spring break trip. Let’s just say after the drive to Arizona and back home to Oregon I’m enjoying my quiet time.
Rich toasted hazelnuts and the unique punch of cardamom make these cookies a perfect, not too sweet accompaniment to your morning coffee or afternoon tea. Continue reading “Hazelnut Cardamom Shortbread Cookies” →
We’re on our third snow day here in Bend so I thought it would be a good time to finally post this super simple hot cocoa mix recipe in case you run out of store-bought stuff. I wrote what follows a few weeks ago but I had no pictures to go along with it as hot cocoa is usually made spur of the moment and consumed quickly around here.
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