While not my usual sharing of a recipe, this is from my gluten-free, vegetarian, obsessed baker heart. I share this in hopes that it helps you, my 17 readers, know where I’m headed. I also hope it gives you an opportunity to tell me how I can connect with you.  Read on, intrepid food adventurers…… 

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This week’s Sweet is Lemon Pistachio Twist Donuts.  My friend Deanne suggested pistachios, which I really like with lemon and I had great new reason to make donuts, a fun new pan! Like I ever need a reason to make donuts… A new Sur La Table store recently opened in Kansas City and I snagged… 

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This week’s Sweet Ingredient is Frangelico, suggested by Allison. But first, a story about eating gluten-free…   My friend Tina was planning a birthday slumber party for her adorable little girl.  Tina asked me pointers, one of her daughter’s friends is gluten-intolerant.  She wanted to bake cupcakes for this young lady, wanted to make sure… 

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This week I used two of the ingredients from this year’s list of 52, Chicory suggested by my husband John and chocolate from Vosges, suggested by my friend Allison.  I baked chicory donuts with a chicory chocolate frosting.  I often use coffee to add depth of flavor to any sweet that contains chocolate and thought… 

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Here’s what I really want to call these cookies:  Dairy Free, Gluten-free Durian chip, cashew, bee pollen, chocolate chip cookies made with no refined sugar except in the chocolate chips.  I couldn’t get all of that to fit on the title line.  Delicious, cake-y, crunchy around the edges, travel well, so-good-I-can’t-stop-eating-them, too.  I need a… 

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