If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!
Soft and chewy sugar cookies speckled with lots of colorful sprinkles!
Easy, homemade vegan brownies that are so gooey and fudgy, you'll never buy store-bought again!
If you're looking for a delicious and versatile tortilla recipe, look no further than our Einkorn flour tortillas. They're easy to make and so delicious! You can use them for everything from tacos to quesadillas to enchiladas to breakfast and dessert wraps.
Seriously, these are the BEST vegan brownies. They're easy to make, perfectly fudgy, with a few key ingredients and techniques that yield a gorgeous shiny, crackly crust.
If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!
Step aside, boxed mix, because Chickpea Brownies are in town! These gluten- and dairy-free brownies are the perfect vegan treat. They're a healthy alternative to regular brownies and are so quick to make!
Here are the best totally guilt free zero point Weight Watcher's desserts you can enjoy when the craving for a sweet treat hits. From frozen berries and strawberry fluff to chocolate pudding, these zero point
Master gluten free flours and how they work together in gluten-free baking. Can't figure out which gluten-free flour to use? Almond? Coconut? Rice? Do they all work the same? Let's take a look at the various gluten-free flours, starches, and gums, and how they work together in gluten free baking. AND learn how to make your own all-purpose gluten-free flour mix!
Candied Lemon Slices are thin slices of lemon, cooked in sugar, then dried until they have a beautiful glass-like look! They are perfect as garnish on cakes or desserts! If you love citrus, you might even eat them for snacks!
Light, fluffy and super easy homemade pancakes are the most delicious breakfast treat.
Cold, refrigerated dough is the secret to making delicious focaccia! This focaccia bread recipe takes 5 min to stir together and emerges pillowy and golden.
There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!
If you need to satisfy your sweet tooth but don't feel like cooking, look no further than this chickpea cookie dough! It's naturally vegan & gluten free and made with simple, wholesome ingredients.
Date syrup is a healthy, delicious & natural sweetener made with dates. Serve it over toasts, pancakes, desserts, ice creams, smoothies and a lot more ..
This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!
Try homemade butterscotch sauce made with butter, brown sugar, and cream, on your favorite desserts! This butterscotch sauce recipe is simple and delicious.
These homemade granola bars are a quick and delicious, and naturally gluten-free! If you want to change the mix-ins, see the post above for my tips on how to do it. These are on the sweet side, if you're looking for a less-sweet treat, try these Energy Balls.
This easy buffalo cauliflower wings recipe is the perfect crowd pleasing appetizer to serve up for game day! These baked cauliflower buffalo wings are made with under 10 ingredients and are a great healthy snack!
Learn how to freeze pears for long-term storage.
This made from scratch gluten free waffle recipe will make the best gluten free waffles you have ever had. Made with Bob's Redmill 1 to 1 Gluten Free Flour, this easy to make recipe produces fluffy waffles with crisp, golden brown edges. This recipe can easily be made dairy free by substituting your favorite plant based milk for the whole milk in the recipe.
This easy homemade biscuits recipe was handed down to me by my mom. Great alone or with extra butter or jam, honey, molasses, or gravy.
Homemade French bread has never been easier! This simple recipe produces a light and fluffy loaf of French bread that will rival any bakery!
This easy applesauce muffin recipe is the only one you’ll need. It yields big bakery style muffins that are soft, moist, and packed with applesauce flavor. Perfect for Fall or anytime of the year!
Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
