I actually might like breakfast more than I like dessert. And, these raspberry nut breakfast bars are perfect for breakfast. They're sweet, semi-healthy, and go great with a warm cup of coffee. They're totally hygge. They'd also be great for a holiday breakfast and come together really quickly in your food processor-- no stand mixer required.
Read MoreSo, I was super-psyched when my sister surprised me this Christmas with both an ebelskiver frying pan and a cookbook with tons of delicious riffs on the ebelskiver. Sticky Toffee, Molten Chocolate, Smoked Salmon & Dill! Yes, please! I think you could probably go the whole day only eating only ebelskivers and never get bored... there are so many variations! And, they convert to gluten-free SO. EASILY.
Read MoreI can't remember the first time I ever tasted a Concord grape. I'm not sure we have them on the West Coast, so maybe it was when I moved to NYC. Maybe I picked them up at the Union Square Greenmarket unaware of the taste explosion I was about to experience. The flavor of a Concord grape is like the sweetest & grapiest grape candy, but natural. It sort of defies reality. It tastes like candy, but it's better than candy. Now, imagine this taste in a muffin...
Read MoreHave you seen Dorie Greenspan's latest cookbook-- Dorie's Cookies? It's one of those cookbooks that I coveted at the library, checked it out (and renewed and renewed), and then decided to treat myself on my birthday and actually bought it. It's a BIG book, but there are so many amazing cookie recipes in there. And, so many that look fairly easy to convert to gluten-free. The first recipe I decided to convert were these Gluten-Free Cornmeal-Crusted Blueberry-Buttermilk Pie Bars. This is a great recipe to enjoy your CSA's blueberry bounty.
Read MoreThis is about one of my absolute favorite Russian dishes-- Syrniki. Syrniki roughly translates as "little ricotta cheese pancakes." My friend's host-mother in Petrozavodsk, Russia would make these for us and serve them with her homemade jams. I remember sitting with my friend in her little warm kitchen, gobbling these up one after another.
Read MoreI don't know why it has taken me so long to get around to making gluten-free cinnamon rolls. After all, they are the most delicious way to mainline both butter and sugar. Yeah, these aren't necessarily healthy... but they are worth it. This is also a recipe that is perfect for a holiday breakfast because you can make it ahead. You can make it the night before and let it sit in the fridge overnight or up to a week before and let it sit in the freezer until the night before baking.
Read MoreHave you been shopping recently? It's the time of year that pumpkin takes over. TAKES OVER! Pumpkin Bread. Pumpkin Crackers. Pumpkin Spice Coffee. Pumpkin Cereal. Honestly, I think it is going a little overboard. But, in any case, I had to post this recipe now because these doughnuts fully deserve to be included in your pumpkin feast.
Full disclosure: I did not make up this recipe. Full disclosure: this is the recipe that convinced me that gluten-free can be delicious.
Read MoreThis is a super-simple recipe and even has very easy proportions that make it a snap to memorize, allowing you to whip this recipe up at a moments notice. Top your Dutch Baby with whipped cream if you're fancy, some jam, or just a spot of syrup. However you make it, you'll be saying "get in my belly!"
Read MoreSo, I wasn't entirely sure where to file this recipe-- under "breakfast" or under "lunch/dinner." Because, c'mon, is there anything better than breakfast for dinner?!? Although my kids miss their dad when my husband is away on a buisness trip, they also kind of enjoy it because they know that I have a VERY soft spot for breakfast food and breakfast food is even better when it's dinner food. Crepes, waffles, dutch babies, pancakes, banana pancakes, bacon. Bacon. Bacon. Baaaaayyyy-connnn. Mmmmmmm......
Read Morebutter + sugar: baking treats that taste good without the gluten
