This week’s Sweet is Chocolate-Peanut Butter Brownies from the amazing new cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes. This book is so much more than a cookbook, full of delightful stories and beautiful photographs. But oh, the recipes… In trying gluten-free recipes from cookbooks and on-line sources, I have…
Sweet of the Week #34, Oatmeal Cream Pies with Jillian
This week’s sweet started with a recipe from Mandy. She shared a recipe for “healthy” oatmeal cookies but then she brought me a batch of those “healthy” cookies smeared with whipped cream cheese frosting from a can. Oh my! They tasted like Little Debbie Oatmeal Creme Pies, only better somehow, yet so familiar tasting to…
Sweet of the Week #33, Reduced Sugar Cupcakes with Lonnie
Baking for friends who are diabetic or who watch their sugar intake for other reasons has been a challenge for me. Emily spotted this adorable Mini Cupcake Maker, which is sort of like a George Foreman grill or waffle iron that bakes 7 mini cupcakes in 10 minutes, and it came with a cookbook full…
Sweet of the Week #32, Hello Dollies with Suzanne
This week’s Sweet is known by several names, Seven Layer Cookie Bars, Magic Cookie Bars and Hello Dollies. Whatever you wish to call these, they are tasty and super simple! This recipe was easy to de-gluten, I replaced regular graham crackers with Kinnikinnick S’moreables Graham Style Crackers. Hello Dollies Non-stick cooking spray1 1/2 cups gluten-free…
Sweet of the Week #31, White Peach Blackberry Pie with Casey
It’s official, I’m hooked on pie. Pie with stone fruit, pie with berries, pie with booze, pocket pies, button pies, pie-in-a-jar, plain ol’ pie in a mini pie pan…I’ve made them all in the last couple of weeks. While I still do not think pie is the next cupcake (donuts, folks, it’s all about the…
Sweet of the Week #31, White Peach Bourbon Pie with Carrie
White peaches jumped into my shopping cart and made their way into pie. I’ve never baked with white peaches before and was pleasantly surprised by the firm texture they retain after being baked in a pie–no mushy fruit filling here, just plump peaches and a fair bit of bourbon. I made these into pocket pies…
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