There’s the best 10-year-old boy ever living in my house. (I’m not biased at all!) He has Celiac Disease and is therefor gluten-free, so I continue to create as many super delicious gluten-free cookie recipes as possible.
This has to be one of the smoothest, creamiest, most lovely and delicious frozen desserts on the planet. Just sayin’. (Although, it’s possible it’s tied with this Chocolate-Chocolate Gelato. Possible.)
I’m really happy to announce that today I had my third recipe published on Mind Body Green! It just happens to be my favorite gluten-free creation of all time. And that’s all I’m going to say. Journey over to Mind Body Green to read all about it, and get the recipehere.
I know I’ve said this before, and I’ll say it again — just because it’s made in a bread pan, doesn’t necessarily mean it should be called “bread.” You could call this recipe bread, but who would you be kidding? It’s cake! And “muffins” — don’t even get me started.
Delicious, pretty, refreshing and incredibly fun! This is quite possibly the best summer hors d’oeuvre your guests will have ever had! (In my humble opinion, of course.) If you choose to add the vodka, it’s like a sweet, edible cocktail. So cool.
I wanted to be okay with just the raisins and oats . . . . but I really wasn’t. I soaked the raisins and started gathering the other ingredients. As I moved around the kitchen, I tried to stop thinking about it and move on . . . . but I couldn’t.