yes, i’m still riffing on my go to basic pound cake recipe. this time, a plan to make cheesecake fell apart due to timing and i decided to see what would happen if i used the cream cheese in place of heavy cream or sour cream in the pound cake recipe.
sometimes, someone pesters you so much about something, that you have to cave in and my mom is relentless about cheesecake. for a while now, i’ve been making a version of new york cheesecake, that is just cream cheese, sugar, eggs and vanilla cooked in a water bath. but i was waxing nostalgic for the cheesecake that i grew up with. there’s no water bath and a just touch of flour for structure. 
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breakfast boredom begat my new favorite breakfast thing. i call them waffled french toast. my gut told me, if i mixed up a french toast batter and dipped some gf bread into it, happiness would follow. 
my gut was right! this is super simple and can be accomplished by making a french toast batter from scratch Continue reading
sometimes we make friends in the oddest places (like the interwebs), and i met my friend MarthaS on an online food board, that we both frequent. i started posting about gluten free cooking and she joined in the conversation. when I started this blog, i was pleased and surprised to discover that she was following it. Martha’s been very supportive and encouraging to me and she asks great technical questions, some of which have led me to really think outside the box in my own baking. Martha’s traveled all over the world, with her husband, for his work, for the last 16 years and has some really diverse food knowledge and experience. so anyway, the other day she mentioned that she was going to tackle japanese dumplings called gyoza.
this was exciting to me because they along with most dumplings have been a favorite snack. i asked Martha if she would share her success and her recipe for gluten free gyoza. Please click on any of the photos to see them in all their full sized glory. Martha takes such lovely photos. Thanks again, Martha! Continue reading
this past weekend, a last-minute opportunity arose to catch a nyc performance by an out-of-town friend.
sometimes, i like to bring the equivalent of a hostess gift for when we say hi after the performance. with three hours to spare, i thought cookies might be fun to make.
leftovers again? i had dough leftover from the knishes and decided that pierogi would be the perfect snack on a holiday afternoon. pierogi are dumplings, just circles of dough filled with goodness.you can fill them with potatoes or cheese or veggies or fruit and various combos of those ingredients. the quest for dumplings continues..
i got some take out thai food the other day that came with complimentary dumplings. oh man, was i ever tortured by the concept of free dumplings, that i couldn’t eat. this has made me obsessed with the idea of making gluten free dough wrappers and skins and dumplings large and small. 
some potatoes in the larder about to sprout, meant that i would start my quest with knishes. 
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i’m so excited that my recipe for mom’s favorite strawberry shortcake was a finalist in Cup4Cup‘s Mother’s Day 2013 Story & Recipe Contest.
A busy day here, my sweet kitty Callie is home from the animal hospital and recovering slowly but surely 
and it’s Mother’s Day. My mom came over for brunch and to visit with Callie. Continue reading
sometimes wonderful things happen purely by accident. i left the extra dough from the hot cocoa cookies in the fridge and when i went back to make another batch the dough was too firm to scoop, even after sitting out for a bit on my kitchen counter.
kiss my gluten free buns 