I've been a little quiet since 2010 began. So today I come bearing "World Peace Cookies." The original recipe for these cookies was created by Dorie Greenspan, food writer, cookbook author, and all-around baking goddess. For the start of a new year, I thought it would be fun to make them gluten-free.

Dorie created a chocolate sable (French buttery-sugar cookie) recipe that's salty. If you've ever enjoyed the amazing combination of salt and sweet (kettle corn, chocolate covered pretzels, fleur de sol caramels) you know how salt can wonderfully enhance the flavor of sweet foods. And if you've never had a "salty sweet", this is a great recipe to introduce you to the fun of this flavor combination!

To make this recipe gluten-free, I needed to tweak it just a bit. My version contains a little more salt than the original. Gluten-free baking often needs a flavor boost and I found that the original 1/2 teaspoon of salt simply faded into the background. This is not what we wanted. I also use dark brown sugar instead of light brown sugar. Again, this is a flavor issue. Light brown sugar, while good, didn't have enough "oomph" to make an impression on the cookies. Dark brown sugar, in contrast, was just perfect.

One last word about the salt. Dorie uses fleur de sol. And while I love this salt, I realize that you might not have it kicking around. Since gluten-free bakers don't need another expensive ingredient, I swapped out the fleur de sol for Kosher salt. Even with all of these tweaks, I think my gluten-free version stands up to the original.

So, World Peace cookies. Share these with someone you love. And, in the spirit of peace, maybe share them with someone you don't. Who knows what will happen after a bite of these cookies? . . . keep reading

The addition of cream cheese in this spritz recipe makes for tasty little cookies! Since you don't need to chill the dough, this is a quick holiday cookie recipe to make. And, as always. I am completely smitten with how cute spritz cookies are! I like to sprinkle mine with coarse sugar. The added color and crunch add just a little something extra to the cookies and, for me, pretty cookies are fun for the holidays! . . . keep reading

Latkes fresh from the frying pan are one of my favorite holiday treats. I know that everyone thinks their latke recipe is "the best." I'm no exception! This is the recipe I make each year and, I am happy to report, it always wins rave reviews. . . . keep reading

Is it just me or is peppermint bark everywhere? I've seen it everywhere from the the cover of my latest Williams-Sonoma catalog to the shelves of TJ Maxx. Whenever I see peppermint bark, I always think the same thing, "They are charging how much for it? It is so easy and cheap to make!"

Peppermint bark can be in under ten minutes--and the hardest part is unwrapping the candy canes! I like to make my peppermint bark into drops. It is more fun to eat that way! Of course, make it in any shape you like. It all tastes the same--yummy!

Here is what you will need . . . keep reading

As you might know, you can make gluten-free gravy using cornstarch. Several of my readers, however, have asked for a cornstarch-free gravy recipe. This recipe is for them and for all of you that love the traditional flavor of wheat-flour thickened gravy. . . . keep reading

Here is a confession: Until recently, I'd never had the classic marshmallow-topped sweet potato casserole. Sure, we had sweet potatoes on Thanksgiving but they were roasted and not marshmallow topped.

Apparently the sweet potato fairy decided that I needed to try this dish. So I looked up some recipes. Most of the recipes I found started with a can of candied yams. To that, they added copious amounts of sugar or coca cola/ginger ale and, of course, marshmallows. I know that this is classically a really sweet side dish. However, for my tastes, the recipes I found looked a bit too sweet. I decided that I wanted to honor this dish but make it without using a canned sweet potatoes, soda or a ton of sugar. . . . keep reading

Looking for an awesome recipe for Thanksgiving stuffing? I've got a recipe for you. This is the stuffing I make each year and none of the gluten-eaters ever guess it is gluten-free! . . . keep reading

I love cranberry sauce. This year I thought it would be fun to combine the fantastic flavor of pomegranates and cranberries. You only need four ingredients to make this cranberry sauce. The subtle flavor of the pomegranate juice adds a lovely depth to the sauce. If you are looking for a slightly new twist on a classic Thanksgiving dish, this is a fun recipe to try! . . . keep reading

Looking for a great gluten-free sandwich bread? I've got a great recipe for you. Not only does it make great sandwiches and toast, it also makes amazing stuffing. Give this recipe a try for Thanksgiving! . . . keep reading

Like most of the internet, I fell in love with Ree Drummond, aka "The Pioneer Woman," several years ago. Anyway, two years ago she posted a recipe for "The Best Chocolate Sheet Cake. Ever." At the time, I wanted to make the recipe gluten-free. Somehow life intervened and I never got around to doing it. Well, I finally adapted the recipe. It is delicious!

You must try this cake. Not only is it totally moist but it is super easy to make! . . . keep reading

My dear, sweet, friend Jessica, who is not gluten-free but reads this blog, is not what you would call a baker. Or even a food enthusiast. A few years ago we were joking about cookies and she mentioned her favorite way to make cookies: slice and bake.

This got me thinking. What if your favorite way to make cookies is slice and bake? And now that you are gluten-free, grabbing a log of cookie dough at the store isn't an option. So, during all of my baking classes, I teach my students how to make homemade slice and bake cookies. I'm surprised Jessica hasn't received love letters for inspiring this part of my class. More than one person has told me how happy slice and bake cookies make them! . . . keep reading