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Mini Pumpkin Whoopie Pie
While traveling through New Hampshire last fall I saw a pile of pumpkin whoopee pies. "Pumpkin Whoopee Pies!" I thought. "Awesome!" If you aren't familiar with a whoopee pie, let me give you a brief primer. Whoopee pies are a classic New England snack cake. They're usually chocolate cakes sandwiched together with a fluffy white icing. So, a non-chocolate whoopee really stood out. I adore pumpkin and am always looking for new ways to bake with it. These whoopee pies are a perfect reason to open a can of pumpkin. In fact, in the fall, I think I might prefer this version of whoopee pies to the traditional chocolate. . . . keep reading
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Devil Dogs
Devil dogs are made by Drake's Cakes and, I think, are only available in the Northeast. But that doesn't mean you haven't eaten something like a devil dog. Think chocolate snack cake. Now, these aren't like a chocolate Twinkie. Where Twinkies are like a sponge cake, devil dogs are a little dry, but in a good way. What do I mean? The "dry" texture helps the cakes to hold together and, honestly, just tastes good! (By the way, I wondered why these are called "Devil Dogs." I found out, it's because the ones made by Drake's use devil's food cake for the sandwich.) . . . keep reading
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Twinkies
All of my recipes have a story. But this recipe has a long story. About two years ago, I wandered into a Williams-Sonoma store. Sitting proudly on display was a "cream boat" pan. Now if the word cream boat doesn't resonate with you, how about Twinkies? Yes, this pan was for making homemade Twinkies! So, I knew many readers would love a recipe for gluten-free Twinkies. I snatched that pan up faster than I can eat a Twinkie. Apparently, I was one of the few people who thought making homemade Twinkies was a fabulous idea. The pan was quickly discontinued by Williams-Sonoma. My recipe for Twinkies could not run in the newsletter. I didn't want to frustrate people with the note, "If you happened to buy this pan the few weeks it was for sale, you're in luck. If you didn't, use a regular cake pan." Because, really, Twinkies need to look like Twinkies. Then a few months ago, Twinkie-style pans began popping up at house ware stores, like Bed, Bath and Beyond. Yea! I could share my recipe with you. So here it is. By the way, if you need me to explain what a Twinkie is, you really shouldn't be making this recipe. . . . keep reading
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Pigs in a Blanket
I've learned a lot as the editor of this newsletter. One of the more interesting tidbits I've learned from readers is that folks really like "pigs in a blanket!" After last year's Super Bowl, I received numerous requests for an easy "pigs in a blanket" recipe. The recipe took a little longer to develop than I thought it would. Since traditional "pigs in a blanket" use crescent rolls, I needed to create a "blanket" that was easy to make and tasted "bun-ish." I settled on a biscuit/muffin style batter. Thanks to the many readers who requested this recipe. . . . keep reading
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Cheese Straws
I only make cheese twists when I entertain. So they always feel like party food to me. This recipe is surprisingly easy to make. Just be sure to use cold butter or your twists won't be as light as they can be. Served with wine, fruit, and nuts, these cheese twists really shine. Enjoy! . . . keep reading
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Hushpuppies
If you are wondering why a recipe for hushpuppies is in a newsletter without fried fish, I don't blame you! Even though hushpuppies are usually served with fried fish, I never serve them that way. I like to serve hushpuppies when I need a break from my traditional side dishes. While they go well with most foods, I particularly like them with barbequed chicken or pork chops. Yum! Of course, you could always serve them with fried fish! No matter how you chose to serve these hushpuppies, I'm sure you will enjoy them. The recipe is excellent. . . . keep reading
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Bar-Style Chicken Wings
I know. You can make chicken wings by tossing together wings and hot sauce and baking. But, as good as those wings are, they aren't bar-style wings. This recipe is for anyone who misses crispy bar wings. Now, all we need is an easy-to-find gluten-free beer. . . . keep reading
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Garlic Dipping Oil Recipe
Dipping bread into olive oil never really appealed to me. I know some folks love it, but dipping my bread into oil just didn't do it for me. Until I thought about it. I love olive oil. I love garlic. I love bread. Ahh...why not put the three together? So, I did. Oh my God! It's good. The fresh flavor of raw garlic mingling with delicate olive oil is pleasure on a piece of bread. The measurements below are approximates. To be honest, I never measure the ingredients. I pour olive oil into my measuring cup, squeeze some garlic into the oil, sprinkle with red pepper flakes and let stand. About an hour later, I divide the oil into separate dipping bowls and sprinkle with a generous pinch of kosher salt. (The oil is so good I find myself "double dipping", so my own bowl is a must.) I then cut up whatever gluten-free bread is around and begin dipping. . . . keep reading
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Turkey Roll Recipe
I really like Thanksgiving leftovers. You don't need to cook for days and the food is really good! What could be better? These Turkey rolls were born when I was out of bread, but wanted some leftovers for lunch. The flavor of the corn tortilla goes very well with the turkey, cheddar and cranberry. . . . keep reading
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Herb and Garlic Cheese Spread Recipe
I eat cheese spread three times a year at Thanksgiving, Christmas and Easter. This recipe takes only a minute to put together and is much cheaper than pre-made spreads. It tastes better too! . . . keep reading
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Easy Spinach Dip Recipe
Whenever I make this recipe, everyone clamors for the recipe. Served with vegetables, gluten-free crackers, gluten-free bread or chips, this dip is delightful. . . . keep reading
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Classic Strawberry Milkshake Recipe
Where did milkshakes go? Smoothies seem to have taken over. Don't get me wrong, I love smoothies. However, in the middle of summer I will take a classic strawberry milkshake over a strawberry smoothie any day. This recipe uses strawberry ice cream and fresh strawberries to yield a super-thick shake. . . . keep reading
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Gluten-Free Onion Rings Recipe
Have you ever watched someone eat and thought, "Oh, Lord! Are they taking any time to chew or are they just inhaling the food?" Well, if you had witnessed me eating these onion rings, that thought might have crossed your mind. After one bite, I could not stop eating! The addition of baking powder in the recipe gives the onion rings a glorious crunch. . . . keep reading
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Fruit Dip
I know, I know, most of our "snack" recipes can be made in less than 10 minutes. This recipe is no exception--sort of. To keep the fat and calories low, this recipe uses yogurt cheese. Yogurt cheese requires draining yogurt for 24 hours prior to use. However, it is so simple to do. Just follow the note below and drain the yogurt a day before you plan to make this dip. Honestly, this dip is worth the pre-planning. . . . keep reading
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Brunswick Trail Mix Recipe
One day I toasted too many seeds while making a three-seed bread. Not wanting them to go to waste, I created this snack mix recipe. It was gone by the end of the day! If you crave a good-for-you snack, make up a batch of this mix. Not only is it quick to make, it lasts up to two weeks in an airtight container. Make up a batch on Sunday night and you will have enough to last all through the work (or school) week. . . . keep reading
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Elizabeth Barbone's Cookbook
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"Yesterday I made my first loaf of gluten-free bread. Your recipe was so
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