We love chocolate. We love peanut butter. Voila! This is a nice combo of both. 4 oz. (115 g.) dark chocolate bar 1/2 cup (115 g.) butter 3/4 cup sugar 3 eggs 1/2 c. cocoa powder (I use the dutch-processed) 1 tsp. vanilla 2 T. strong coffee Preheat oven, 300 degrees. Grease round, 8 in. pan, … More Gluten-free Brownie Cake
Once again Josiah has blessed our taste buds! He did some research and found a great recipe for Gluten-free Churros. Usually these type of recipes with multiple steps seem daunting to me, but he whipped them up two times in one week. They were yummy with cinnamon sugar on top. Then he made some great gluten … More Our Iron Chef strikes again
Josiah watches cooking shows in his spare time. We all reap the benefits! He had begged for days to make some homemade raviolis. I thought of all the reasons why we shouldn’t–we weren’t in our own kitchen so I didn’t know where the rolling pin was, we didn’t have gluten-free flour, I didn’t know how … More Inspired by the Iron Chef
When my daughter was diagnosed with celiac disease in 2009 in the US, I poured over gluten-free food blogs, compliled recipes from a faithful gf friend, and scanned through the pile of books that my dad lovingly bought. I remember thinking that it was a change but doable, that I could learn much from those … More Adventures in baking gluten free–Making the flour
We devoured a lovely meatball tagine yesterday. My househelper (who comes Tuesday and Thursday) whipped this up while we were doing schoolwork. It has meatballs in a tomato and onion sauce with cumin and parsley. It’s normally eaten by dipping bread in it (think Subway meatball sub) but we ate it over rice (of course!).
I think I’m posting this because I’m hungry! These are traditional meals served by Moroccans. The first two are called tagines. The top one is the first course served at a wedding or fancy party. It is called Reddened Chicken (like broiled chicken) with preserved lemons, olives, and a rich onion sauce. Delish! This is … More Some traditional foods