I’m not an alcohol drinker, though I sometimes develop recipes with them, and I like the twist of flavor they add to sweet and savory dishes. For my third cookbook, The Allergy-Free Cook Bakes Pies and Desserts (just you wait), there’s a recipe that uses rum. So I sort of just want to use it up.
Also, I meant to put up this post before the holidays. So it is sort of holiday-inspired… okay?
I’ve made these a few times and keep meaning to post them. They are super simple to make and tend to be a crowd pleaser. I wasn’t paying super close attention this time around, so I let them bake a minute longer than I meant to… but the jam softened them up just enough to bring back the correct texture. So I suppose they are pretty foolproof, too!
(Also… I just accidentally uploaded this without the recipe! Sorry for the confusion!)
My jam of preference in these is raspberry, though I bought strawberry this time around as requested by some anti-raspberry family members (I know, I know… I don’t get it either). Actually, in some cases it is about the seeds, so I suppose I understand. And, I mean, I totally hate pineapple…
Bringing you the latest from my articles at tuja wellness, a website I write for dedicated to health/healing/wellness.
Halloween is synonymous with “sugar rush”, but banishing it completely takes out all the fun. When else can kids load up their pillowcases with enormous amounts of candy, skip through the neighbourhood with smiles galore, and count the seconds to sort their stash as soon as they get home?
My most recent article in the Standard featured Father’s Day at the Farmer’s Market, loaded with ideas for dad on his day. If you’re looking for some local-inspired, completely vegan, and simple ways to prepare dad a delicious meal, look no further. Continue reading →
I just found out that today is National Cheeseball Day. I am sure that, in this case, “National” means the USA, but that doesn’t mean we can’t all celebrate equally.
Lucky for you, one of my favourite recipes is my gluten-free vegan cheeseball–admittedly a little addictive–so I’d like to guide you there if that’s what you’re in the mood for tonight. You know, to celebrate the holiday.
I wanted to make double chocolate cookies with a bit of a chew. Then I wanted to make a sepearate molasses cookie. Then I wanted to make a chocolate gingerbread cookie. Then I figured that, in addition to the other cookies (including gingerbread men and another chocolate cookie from my book testing) that I’ve already made, this might be overkill in the chocolate/molasses department if I do three more.
(Okay, it was actually because I don’t have the freezer space).