This recipe is bursting with fiber, protein, and a smokey flavor. Tastes like its been cooking for hours, but it’s a quick weekday dinner meal. Or cook it “low and slow” in a slow cooker and have it ready for anyone’s busy schedule. Bonus: It freezes and reheats to be just ...Read More
I’ve put a little “black tie” action on our pumpkin pie by adding a layer of rich dark chocolate ganache between a ginger graham cracker crust and creamy, dairy-free pumpkin filling. Oh yeah! All done with the intent of having even more tasty pie options – especially at Thanksgiving and ...Read More
*** Some gluten-free batters (even homemade) give better results if you allow them to rest for about 10 minutes post mixing. This allows them to "stiffen" a bit, and can make a big difference in the "spread" of some cookie doughs, pancakes, and waffles. ***
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I always love making homemade recipes (because I'm a "tinkerer"). But when I want to whip up delicious, and extremely reliable, pumpkin bread or muffins in a hurry, this is my go-to mix. I ate so many samples at an expo, it was embarrassing!