Dark chocolate or white chocolate?That’s the question of the day.Well, when half the class votes for white chocolate and the other insists on dark chocolate, you appease both sides. Well, at least I do.Dried cherries marinated in balsamic reduction, a touch of finishing salt, and then a mixture of white chocolate chips for one batch…
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It is the holiday season and Christmas is just around the corner.At Christmas time, we’re supposed to indulge, right?Chocolate, peppermint, and sweets – that’s what this time of year is all about! (Well, in my life, it’s more about generosity, love, and baking – but that’s every day and all year round!) In any case,…
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Yes, you read that right. Catsup Cookies.Before you shut down and get too weirded out – just think about it a minute.What is catsup anyway? Catsup = tomatoes and sugar. And, how often do you combine tomatoes and sugar – have you ever had a salad with tomatoes and dressing? Or a salad with tomatoes…
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While many of my friends will devour just about any treat I create, I also have quite a few precious people in my life who require allergy-friendly foods, like gluten-free or vegan, or both!Thus, I am committed to creating and cooking for these creatures too – mainly cookies 🍪!It’s the time of year when I…
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Gluten-Free Dairy-Free Chocolate Blueberry Almond Cookies 16 Tbs. plant based, vegan butter3 large eggs1 cup white sugar1/2 cup brown sugar1 tsp. vanilla extract1 tsp. baking powder1 tsp. baking soda1/2 tsp. sea salt1 cup almond flour3 cups Pamela’s Gluten-Free Baking Flour2 cups chocolate covered blueberries Preheat the oven to 355 degrees.Cream together the vegan butter and…
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“Okay, Ashley. Be honest with me. These are vegan and gluten-free cookies and they are SO good. Are they like, ‘healthy’ for me? They are, right?” “Umm…well, honey, they are still a cookie.” I’ll continue to bake vegan, gluten-free cookies, desserts, pies, cakes, and more for my allergy-friendly folks, but I’ll never purposely pose a…
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Gluten – ugh.Eggs – sometimes, ugh.Dairy – sometimes, ugh too.Digestion is hard these days. I used to believe that my digestive difficulties only won over in the USA. I’ve had no problem noshing on freshly baked bread in France and Italy, fresh cheeses, and even garlic. I was looking forward to that opportunity again when…
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Hoorah! I had the opportunity to bake another birthday cake.The theme: six years old, loves dogs and sweets.And, gluten-free and dairy-free.Done, done, and done.Surprise Vanilla Skittles Cake.I love my life and I love my people. Honestly, there’s not much of a special recipe here. Just go to town and enjoy yourself, immensely.Baking is therapeutic. It’s…
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I’m often asked how I come up with all my unique recipes and flavor combinations.I don’t really have a canned response, or a general response at all.I don’t really know.OTHER than the fact that my mind is constantly racing, creating, cooking, and shopping…particularly in shavasana. I like to dream. I can taste, see, smell, and…
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Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.Vinegar also causes liquid to evaporate more quickly…
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