Apples and spice go together so well! Just about all they need is a little something to wrap around them while they bake…like some pastry crust. I’ve made a lot of gluten-free apple pies, but none of them were any better than this galette.
Yesterday I was trying to find a new way to make some of my favorite things. I was contemplating different combinations, varying shapes and textures, flours with more fiber. Gluten-free oatmeal snacks with walnuts instead of pecans. Bars instead of cookies.
To prove the concept that gluten-free cooking is attractive to more people than just celiacs, consider the simple Peanut Butter Cookie.
Sweet, tender, rich and a little crunchy, it’s a favorite of many who have no intention of eating anything gluten-free.
“Yum!” I heard as I was setting up a photo of the Butterscotch Bars I’d just baked. I turned around to see my husband grabbing a whole handful of them from the pan as he was finishing his first mouthful. He’s usually not so interested in my gluten-free cookies, but these really were outstanding.
Maybe it’s because I grew up in south Texas — where we had pecan trees in our yard — that pecan pie is one of my favorite desserts. Maybe it’s just because pecans in any form are among my favorite flavors. Whatever the reason, these Pecan Pie Minis are the best combination I have found of pie, candy and bite-size dessert.
When holiday treats are in order, delicious Almond Bark is remarkably easy to make.
Crunchy almonds, tart cranberries and a sprinkling of sea salt combine with the rich taste of chocolate to delight the taste buds.
Fragrant nutmeg, ginger and cinnamon will scent the kitchen while your loaf of this pumpkin bread is baking.
Your nose will be happy, then your mouth even happier when you taste the cake-like texture with raisins and pecans in each bite.
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