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Brown Butter Whole Wheat Snickerdoodle Blondies

I can usually tell how much my family likes a new recipe by how quickly it gets eaten – and boy did these Brown Butter Whole Wheat Snickerdoodle Blondies disappear fast! Brown butter, cream cheese swirl, crunchy cinnamon sugar topping –they’re like snickerdoodles, but taken to a whole other delicious level. And guess what?  Read More »


Gluten Free Key Lime Tartlets

Hodgson Mill Gluten Free Apple Cinnamon Muffin Mix makes a wonderful crunchy, slightly nutty crust for a delicious and tangy key lime and cream cheese filling. Read More »


Gluten Free Chocolate Tarts with Chocolate-Hazelnut Mousse

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.  Read More »


Hot Cross Buns Cream Cheese Braid

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 »


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