This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike. It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar, free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. Continue reading
Today we are celebrating our first participation in the Tuesdays with Dorie twice monthly recipe challenge. For those of you who are unfamiliar with this unique baking club, it was originally started by Dorie Greenspan, who worked alongside Julia Child, writing her famous cookbook ‘Baking with Julia.’
The rules are really very simple; every month two recipes are selected from the book Baking with Julia, and posted ahead of time on this website. All registered participants agree to make and post the agreed upon dishes on the selected date, which always falls on a Tuesday. Hence, our post today. Continue reading
It is still officially Spring, but who would know amidst the ever rising temperatures – we already surpassed the 90°F mark here in New Mexico. These temperatures are more reminiscent of our typical summer days.
On the upside, the local stores are also carrying more and more strawberries. Now, personally I just enjoy eating strawberries plain and would encourage you to select only the organically grown varieties. Strawberries unfortunately have become a very heavily sprayed crop, in fact, commercially grown, non-organic strawberries rank near the bottom of the safe foods list. If you wish to learn more about this, read about it at this great living foods site, or check out a complete safety listing of fruit and vegetables at this link. Continue reading
If you have it, you don’t need to have anything else,
and if you don’t have it,
it doesn’t matter much what else you have.
Sir James M. Barrie
In honor of Valentine’s Day, we wanted to share our gluten free cupcakes with you. After a few trials, we succeeded in making delicious and easy to make cupcakes. We started out by adapting our sponge cake recipe, but we eliminated any flour whatsoever. It is made primarily with finely ground almonds, shredded coconuts and mashed bananas. Also, we didn’t want to use any sugary frostings, but instead, created a cream cheese and strawberry topping -reminiscent of cheese cake. Continue reading