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Mexican Hot Chocolate Breakfast Bars + #Giveaway

Imagine a fudgy, delicious brownie. . . and now imagine you can have it for breakfast. When it’s made with sweet potato, black beans, cocoa, and Hodgson Mill Gluten Free Coconut Flour and Gluten Free Almond Flour/Meal, maybe you should! Read More »


Gluten Free Baked Beignets with Café au Lait Glaze

Beignets are delicious donuts popular in New Orleans. This recipe takes all their good qualities—sweet, tasty, tender, and great with coffee—but leaves out messy deep frying and mountains of powdered sugar. A few years back, I visited New Orleans for the first time. I went with a friend, and we made a pact– we wouldn’t waste time or money buying souvenirs. We would just spend our money on the best food we could find. Let me tell you, that was the best decision EVER made.  Read More »


Gluten Free German Chocolate Whoopie Pies

I didn’t try German chocolate cake until I was in my teens. Isn't that crazy? As a kid, I thought of it as “grown up cake” (whatever that means) because of the Coconut-Pecan frosting. See, I was convinced I hated coconut, and I wasn’t crazy about nuts in baked goods, and the combination of those two textures in a thick caramel frosting was too much for my poor little brain to handle. Fortunately, I slowly acquired a taste for different flavors and textures (including coconut and pecans) and after trying it again over the years, it has climbed the ranks and become one of my favorites. Read More »


Fig Apple Polenta Cake

A dense, velvety cake, studded with chopped apples and figs, redolent with citrus peel and warming spices. It’s also surprisingly innocent, since it’s made with whole grain Hodgson Mill Yellow Corn Meal, tons of fruit, and olive oil. Read More »


Gluten Free Fudgy Sesame Cookies

These fudgy cookies, filled with bittersweet chocolate and sesame tahini and coated with crunchy toasted sesame seeds, can easily be made with gluten free baking mix or regular flour. They’re a deliciously different crowd-pleaser. Read More »


Buckwheat-Almond Citrus Sables

Who’s in the mood for a rich, buttery cookie that’s both crumbly and melt-in-your-mouth tender? Who appreciates the combination of a few quality ingredients that taste fantastic together because of their perfect simplicity? These Buckwheat-Almond Citrus Sables are all of this and more. If you love sweet, simple, easy-to-make shortbread cookies, you too will absolutely adore these Buckwheat-Almond Citrus Sables. Read More »


Whole Wheat S'mores Swirl Bread

A hearty whole wheat bread, made with Hodgson Mill Whole Wheat Flour, is wrapped around gooey marshmallow crème, chopped milk chocolate bars and crushed graham crackers. Sound good? Just wait until you toast a slice; it’s an amazing way to have s’mores for breakfast. Read More »


Quick Apple Blackberry Stove-Top Cobbler

This is a great variation on a classic cobbler because it comes together quickly and won’t heat your kitchen up as much as the oven will, since it just uses one stove top burner. It's good to have a box of Hodgson Mill Insta-Bake Mix handy, so homemade pancakes, biscuits, and cobblers are possible at the drop of a hat. Read More »


French Country Buckwheat Crepes with Balsamic Strawberry Filling

These crepes are made almost completely with Hodgson Mill Buckwheat Flour, which imparts a fragrant, earthy, flowery flavor and a delicate texture to these versatile crepes. They’re surprisingly easy to make, and they taste decadent wrapped around fresh sweet strawberries and creamy Greek yogurt. Read More »


Red, White and Blue Yogurt Cream Pie

A cool, creamy, tangy pie with an easy to make sweet and crumbly crust in bright Fourth of July colors. Read More »


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