Take what you love most about blondies – their simplicity and moist, delicious goodness – and make them a little healthier. Add more whole grains, chunks of baked apple and super-healthy flaxseed to keep them moist, plus some butterscotch chips for sweetness. Read More »
These crisp, buttery morsels are suffused with bright, tart, lemon and spicy, floral lavender. Even more lemon and lavender are mixed together to make a smooth, lilac-colored glaze. The result is a boatload of crispy, beautiful, bite-sized gluten free cookies you’ll want to pop into your mouth, one after another. Read More »
I will make no apologies for the decadence of this recipe. Sometimes, baking needs to be an out-and-out splurge – even gluten-free baking. (Calories don’t count on Valentine’s Day, right?)
I just adore the combination of hazelnut and chocolate.: chocolate hazelnut spreads, Baci® chocolates, anything that combines the sweet nuttiness of hazelnut with dark, rich chocolate. . . I can’t resist it. I’ve tried.
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Crispy on the outside, soft and delicate and crumbly on the inside, with chewy bits of dried plum and a light sweet anise perfume—these little morsels fit the bill for any holiday gifting. It’s almost like shortbread, crumbly and sweet, but the moist fruit is a delicious surprise inside. Read More »
Custard pie is a natural for breakfast (or any other time, for that matter). It’s even more of a natural when you replace the sugar with maple syrup, and surround it with this delicious, nutty-tasting whole-grain crust. Deep and earthy Hodgson Mill Rye Flour and the subtle sweetness of Hodgson Mill Oat Bran Cereal and Whole Wheat Pastry Flour are balanced with just the right amount of butter, making a crisp, melt-in-your-mouth crust that cradles the cool, custardy coconut filling. Read More »
Fruit desserts are hard to beat in the summer. There’s something about having beautiful, ripe fruit mixed and baked with a few extra ingredients that turns it into something really special. Not only is this cobbler delicious, it’s easy to put together and incorporates some Hodgson Mill Whole Wheat Pastry Flour. Read More »
I’d really like to call this “Piña Colada Pineapple Upside Down Cake”, but I feel like it already has such a long, unwieldy name . . . how else can I describe the moist, springy cake softly scented with coconut, with the tangy-sweet fruit on top and the rich dark molasses-y syrup soaking into it? Then for accuracy’s sake I’d also have to add in “gluten-free” and “dairy-free” and “Gluten-Free, Dairy-Free Piña Colada Pineapple Upside Down Cake” . . . that’s a mouthful. And I think the cake speaks for itself in that regard.
It’s always fun to add a new flavor to my gluten-free repertoire – and it’s all built on Hodgson Mill’s Gluten-Free Cake Mix, which I love. No matter what I do to it, it has a nice, light, springy texture, and it’s just sweet enough. It’s such a good base for so many variations! I’m plotting many, many more… Read More »
We have a winner for the Hodgson Mill “Have A Grain Holiday” baking contest! Barbara at Barbarabakes.com wowed us with a beautiful and delicious Citrus Cranberry Cream Cheese Danish Braid that earned her first place in our food blogger contest. That’s the link to her winning entry along with detailed directions on how she made it all come together.Now that another holiday is upon us, and the seasons are a-changing, I wanted to pay homage to Barbara’s recipe, but tweak it just a little bit for springtime. I wanted to bring my favorite flavors from hot cross buns into the picture—warm spices against fresh citrus zest and golden raisins. I also toned down the sweetness just a tiny bit to reflect a hot cross bun (I left off the citrus sugar, since the finished product is sweet enough for me). I love her recipe, and I also wanted to try out a few other seasonal ideas; I think they’re both pretty terrific. Read More »
I have loved the Hodgson Mill Gluten-Free Yellow Cake Mix since the first time I tried it. It’s convenient to just buy one box for one cake, it’s really reliable, and it’s always delicious—soft and tender and sweet, and it might even fool people if you don’t disclose its gluten-free roots. But I’ve also wanted to expand my gluten-free repertoire. Right now, that means carrot cake, since it’s one of my favorites. I like how simple it is to get a couple jars of pureed carrots from the baby food aisle because it makes the final product so smooth and creamy (and because it spares my knuckles from grating carrots . . . sheesh). I think you’re going to love the final product just like I do. Read More »
This is not exactly the post I had in mind for Valentine’s Day – honestly, I’m pretty much a chocolate-caramel-peanut butter-deep dark flavor kind of girl anytime, and especially on Box-of-Chocolates Day (As I believe it should be named). No, I had big dreams for something with dark baking chocolate, maybe some red wine, or some molasses and spice, something dark and rich and red like cherries or pomegranates . . . but after several tests, several sinkfuls of dishes, and several test versions of a baking disaster now referred to as “Stupid Cake” . . . I just thank my lucky stars that this recipe fell into my lap at the last moment. Just in time for V-day. Read More »