Nothing says hearty breakfast like buckwheat pancakes packed with satisfying protein, fiber and nutrients. Buckwheat is actually a fruit seed, not a cereal grain (who knew?). Besides having a delicious, earthy, wholesome taste, it contains nutrients that can help regulate blood sugar and reduce the risk of diabetes, and can also promote cardiovascular health, actually strengthening capillary walls. It also has tons of minerals and antioxidants. In short, it’s packed with good stuff, and all the good stuff finds its way, along with real whole wheat flour, into Hodgson Mill Buckwheat Pancake Mix. 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 »
I’ve been experimenting. My philosophy is, start with good ingredients that you love, and whatever you make can’t be all bad. (Within reason: I’m not advocating for shrimp in chocolate sauce or anything.) But how about sweet potatoes, with rosemary and goat cheese? Sign me up. I knew I was getting close to something great with this pie when one of my taste testers said, “Oh, wow. I could eat this several times a day.” Whoohoo! 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 »
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 »
Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit. Read More »