Some cutting boards, on some counter tops, just slide around as you work. To avoid this, simply place a damp towel under the cutting board. Now it will stay steady and stay put.
Discover gluten-free recipes from our book to yours
I am not a lover of microwaves. In fact, when my old one broke, I decided not to buy a new one. I would much prefer the extra counter space. However, this "experiment," as my husband liked to call it, was short lived. He eats all the leftovers in the house, and the microwave was essential. As the saying goes, "If you can't beat 'em, join 'em." Forging ahead with that spirit - here is a gluten free, egg free microwave coffee cake. read more
You may not believe this, but I had never eaten or even heard of a "Monster Cookie" until this year. Who knew there was this garishly delicious peanut butter, oatmeal cookie out there? As you can imagine, I found many different versions of the recipe and finally settled on one that was naturally gluten free since it contained no flour. What I now love about this gluten free monster cookie is its flexibility. read more
Ok, I admit it. My favorite way to eat brownies is right outta the pan, for breakfast, the day after they were made. I realize everyone else might want to eat them when they are still gooey and fragile and warm from the oven. Not me. I like the dry, almost crusty outside married with the dense, fudgey middle. This can only happen after they are cool. Either way, these gluten free, cream cheese brownies are fantastic. read more
Traditional macarons, pronounced mah-kah-ROHN, should not be confused with its coconut counterpart the macaroon, pronounced mah-kah-ROON. Macarons are the genteel lady of the cookie world; think elegant, dainty, charming, and yes, sometimes prone to fits. If this is your first attempt at making macarons, I encourage you to read our tips making macarons post first. Taken together, the information might seem daunting, but forge ahead and make your inaugural batch. The cookies are worth it! read more