Happy Easter! These little candies are perfect for giving to some-bunny you love. They also make egg-ceptional Easter basket items! Hop some over to your neighbors, they’ll love you forever! Oh, I crack myself up…ok, enough with the egg jokes. The peanut butter mixture is very crumbly, add the milk until you can pick up a handful, squeeze it and have it hold its shape. I would suggest making them no larger than about an inch and a half long – they are VERY sweet! Continue reading
I do not know how my sweet sister Jessica manages to love life with all her food restrictions. She has type 1 diabetes, which makes sugar something she has to watch carefully. She also has Celiac Disease, which rules out pretty much all breads, grains & baked goods. Recently she discovered that she’s allergic to dairy – her one luxury left. No more cheese, butter, yogurt etc. Ugh. Poor poor Jessie. She handles it all like a total trooper though – she’s really just an amazing person. If I had to deal with all the food issues she does, I would probably crawl into a closet and just sob quietly to myself for hours on end. Especially the cheese. Take all the other stuff away, but don’t take cheese. Or butter. Yeah, I don’t want to live without butter either.
Many gluten-free cookie recipes have strange combos of rice flour & xanthan gum in place of all-purpose flour. Those flours run around $8 for a 2 pound bag, which is just crazy prohibitive to me. This is the first recipe I’ve seen that doesn’t have crazy flours or butter/milk – which makes them both Jessica friendly and easy on my wallet! Oh joy! Continue reading
I know I’ve posted this recipe before, but it’s just so stinkin good. And easy. And gluten free! I’m always looking for things I can feed to my Celiac sister and her kiddos. Three ingredients? Can’t beat that!
I melt a tablespoon of peanut butter in a baggie for about 10 seconds and snip the end to decorate. Also – don’t use generic, fat-free or low-fat peanut butter for this recipe. Since the peanut butter is pretty much the biggest ingredient – you want it to be high quality stuff. Continue reading
Ok, I know – the title of this post made you go “WHAT?!”. I’ll totally admit that I never would have tried this recipe on a title only description. A unique set of circumstances led me to make these – and I’m really glad I did.
Today I made some banana cream pies and as a result of using 10 egg yolks, had a TON of egg whites to get rid of. My family is coming over tomorrow for a birthday dinner for my Dad – and my sister Jessica has Celiac Disease. Which means a whole lot of lousy stuff for her, but the biggest impact for me is that she cannot eat gluten. That stuff is in EVERYTHING! She doesn’t get to eat the pies because of the crust. Sadness. Obviously I can’t leave her out in no-dessert land all alone. So I decided to make her favorite, meringues. While looking up recipes for the little puffs of sugar and egg whites, I found this odd little recipe title. It intrigued me. Then I saw a photo of a completed “mushroom” and I was sold. I decided to name them after my sister because it combines two of her most favorite foods in the entire world. Mushrooms, and meringues. Go figure that I’d be able to make them together! Maybe I’ll tie them in to my dad’s party tomorrow with a little note next to them that says “Dad is sure a fun guy”. Get it? I know, I will never make it in life as a comedian. Continue reading
Ah, Patrick. I’ve been so excited to make this dessert, I cannot even tell you.
First, about Patrick the person. He is our ever-present sound tech at church. He LOVES chocolate. Which is why this is a chocolate dessert, but it’s more than that. This truffle has no flour or cocoa mixed in with the chocolate because Patrick has no “filler”. He is 100% the real deal. He is one of the most honest, purely service driven people I have ever met and everything he does is with purpose and excellence. Stop arguing with me in your head Patrick. No. Just stop. This is all true.
Every ingredient that makes up my friend is rich and awesome, and this truffle is the same way. Topped with a second layer of chocolate ganache, this truffle is so good, you’ll want to sing, possibly into a microphone. Using his mastery of sound and balance, Patrick enables our entire worship team to do just that every week. We all worship God easily because there’s no crazy feedback or off levels to mess with our voices/instruments. Serve this truffle up with a raspberry coulis. The perfect hint of tart to blend with a totally decadent dessert. Hmmm. A perfect blend. Like what Patrick makes happen on the sound board each Sunday.
Patrick, if I have to tell you again to stop arguing, I won’t bring this for you tomorrow. Seriously man. Learn to take a compliment. Continue reading