This recipe for muffin frittatas just came to me this morning. So many times, I just grab 2-3 ingredients, start cooking and make up something as I go along. This was one of those. The result was a mini frittata, perfectly portion sized. (Although, to be honest, I ate 4 or 5 of these!) Ingredients…
What do you do with biscuits that have suddenly gone stale overnight, but you still want to enjoy their yummy goodness? Make bread pudding if course! Bread pudding can be made either sweet or savory and dressed up with all sorts of add-ons—whatever you can imagine. The base is the same: milk and eggs and…
Tis the season! And I’ve been making lots of pumpkin bread and butternut squash cupcakes EINKORN FLOUR 15 oz. pumpkin puree (buy here) 2 cups organic sugar (buy here) 1 cup coconut oil (buy here) or ghee (buy here) 2/3 cup filtered water (buy water filter here) 4 eggs, preferably pastured (how to find eggs)…
These cupcakes are a wonderful incarnation of autumn flavors and comfort. The butternut squash cake is reminiscent of a lighter pumpkin bread—moist and lightly sweetened. The cardamom buttercream takes this simple muffin to out-of-this-world heights. Every bite is full of richness and depth of flavor. I ended up making these cupcakes for my sister-in-law’s birthday…
For months now, we’ve been wanting to make brownies but balked because the gluten makes my stomach hurt and get all bloaty, and the gluten-free recipes we’ve found seem too complicated or involve buying flours we would use for only that purpose and nothing else. However, today we found a gluten-free brownie recipe that finally…
For some reason, I’ve really been in the mood for a moist, gritty muffin. Maybe it’s the fall air that’s got me wanting comfort food, or maybe it’s because I haven’t had bread in so long, but by golly when I woke up this morning, I told myself I was making muffins! Now, I don’t…