Reducing White Sugar in Baking
Sugar is an essential part of many baked goods, but it isn’t really good for us. I have long ago decided that I would rather have fewer, but better, sweets
Arabian Saffron Tea Cakes
You know how it goes. You are on the hook to provide some nosh and the ingredient question comes up. Is it vegan? Gluten-free? How about the sugar content? These questions
Delectable Irish Soda Bread
Ready to GF and Veganize your St. Patricks Day? How about Irish Soda Bread. Warm, slightly sweet, and slathered in jam and butter. Irish Soda Bread, how I love thee.
What? What?! Baking Powder Contains…?!
Like many of you, I am always surprised where gluten, potatoes, and other ingredients are secreted in foods. Just like I scoff when mayonaise says it is low carb (of
Almond Streusel Coffee Cake
“I think this is the best thing you have ever made. Literally.” — Terradon Iler The holidays are here and visions of sugar plums dance in our
Substitutions in Flour, Oil and Sugar
These are a few of my favorite things… Since you are reading this blog, I am sure you have already discovered the need to make substitutions to your recipes. There
Swedish Heirloom Cookies
The Christmas Season is here and that means cookies. So many cookies. What are your holiday traditions? We have this Americanized traditional smorgasbord (have we mentioned we are a quarter
How To Make Amazing Roasted Vegetables
The last few weeks have raised conversations about roasting veggies and how to get that mythic, caramelized flavor we all crave. How can you avoid dry veggies? Why would your veggies
What Makes Shortening Short?
The other day, I gave thanks it was 2016 and not 1996 when my brother-in-law wondered aloud, “Why is shortening called shortening?” I guessed it had to do with its common