Lavender and Lemon Olive Oil-Cornmeal Cake (Gluten-Free)

It’s berry season and for me that means any excuse to serve them. For a recent Gourmet Dinner Club (GDC) dinner I was charged with dessert and I wanted to find something to go with local fresh strawberries. Think of this cake as a substitute for the shortcakes in strawberry shortcake. [Read more…]

Irish Soda Bread (Gluten-Free)

When Ed and I were first dating he talked about Irish Soda Bread. I was the one with the Irish heritage but I’d never had it before. I decided to surprise him with it on St. Patrick’s Day 25 years ago. He said he wasn’t sure it was Irish Soda Bread because it wasn’t dry and crumbly but moist and delicious – unlike any he had ever had. [Read more…]

Cheddar-Scallion Beer Bread (Gluten-Free)

I’ve now been wheat-free for 1,099 days!  I gave up wheat by choice back on January 1, 2014 with the hopes that it would help with the osteoarthritis in my hands. For the most part my hands are better than they were three years ago plus overall my body just feels better. [Read more…]

Gluten-Free Blackberry-Lavender Muffins

I cannot get enough blackberries this summer and have been stocking up on them weekly. I look forward to my Saturday morning excursion to the Malvern (PA) Farmers Market. One of my regular stops is the Old Homestead Farm stand (from Ronks, PA) for lots of goodies including their luscious and plump blackberries. I’m partial to the harvests from Lancaster County, PA. [Read more…]

Gluten-Free Butternut Squash and Sage Brown Butter Corn Mini-Muffins

I was recently Facetiming (I guess this is a verb?) with my niece, Mia K (age 11) and as so often in our family the conversation drifted towards food. I described something I had cooked that day and Mia said “Oh, that sounds like it has nice texture.” I remarked that she should write a food blog with such descriptive language. [Read more…]

Gluten-Free Double Chocolate Zucchini Muffins

Is it a muffin or a cupcake? Apparently this question is more debated than I thought. The general consensus is that a cupcake is more delicate and lighter in texture while a muffin is more dense. Or it could be what meal at which you chose to serve it. [Read more…]

Gluten-Free Banana-Almond-Coconut Muffins

A little bit of the tropics captured in a yummy muffin. I adapted a banana bread recipe I’d made for many years to make it gluten-free. While doing so I decided to add some new ingredients including almonds and coconut. [Read more…]

Gluten-Free Zucchini Bread

It’s likely that this time of year your garden may have a plethora of zucchini. Why not make up some yummy zucchini bread – maybe even double the recipe so you can freeze some for the winter months? [Read more…]

Gluten-Free Date Nut Bread

This is a recipe that I have made for years using regular all-purpose flour. I thought that it would hold up well using gluten-free flour so I tried it with Cup4Cup gluten-free flour (created by Lena Kwak, a chef at Thomas Keller’s French Laundry Restaurant in Napa, CA). [Read more…]

Rosemary Corn Muffins

Cornbread is a traditional addition to Thanksgiving dinner and was likely served as part of the first Thanksgiving feast. This cornbread gets a more savory flavor with the addition of rosemary. By using white whole wheat flour (you can use all-purpose flour if you prefer) which has the same nutritional value as regular whole wheat flour but is lighter in color and texture, these mini-muffins are entirely whole grain. [Read more…]