I'm always on the lookout for new gluten-free cereal. And while General Mills was a game-changer by offering Chex varieties gluten-free, there still isn't a ton of options in the gluten-free cereal aisle. But things are getting better!

While on a day trip to Massachusetts, I noticed a box of Nature's Path Organic Whole O's cereal. Packaged in a yellow box with a picture of a bowl of "o" cereal on the front, the box reminded me of Cheerios. Could it be? A gluten-free Cheerio cereal? A box quickly found its way into my cart.

The price for a box of gluten-free cereal wasn't too bad. I paid . . . keep reading

For years, I have been meaning to make a caramel cake. Recently, while reading Maya Angelou's cookbook, "Hallelujah! The Welcome Table", I finally decided to head into the kitchen to bake one.

Ms. Angelou's book opens with a recipe for caramel cake. And while the recipe looked delicious, it wasn't exactly what I wanted. Her cake had a buttercream icing and I wanted a cake with a caramel sauce icing. I did notice that her recipe used caramel sauce in the cake batter. Now I liked the sound of that!

I dug out my recipe for caramel sauce and went to work. My caramel sauce is really rich and, for caramel sauce, fairly easy to make. Since the sauce needs to be made and cooled, I found it was easiest to make the sauce the night before you wanted to bake the cake. Hence the name, "Weekend Caramel Cake." You can make . . . keep reading

I love baking gingerbread cookies during the holiday season. I think it counts as baking plus aromatherapy because baking gingerbread cookies smell so terrific as they bake. However, I don't always have time to make gingerbread dough, chill it, roll it out and bake it. So, I do the next best thing: I make gingersnaps.

Gingersnap dough can be made and baked in about 30 minutes. That is what I call a holiday treat! Delicious cookies in under an hour? Pass the milk. . . . keep reading

I'd forgotten how much I loved making biscotti until I started working on this recipe. Reader, Maura R., asked me for a "yummy gluten-free almond biscotti." Maura didn't have a recipe in mind. So, I pulled out an old biscotti recipe that--I think--came from my student days at the CIA.

As soon as I looked at the recipe, I was reminded how easy biscotti are to make at home. You whip together a dough, shape it into a log and bake. Once the log is baked, you need to cut it into individual pieces and toast it. That's it!

This recipe makes delicious almond biscotti. For the holiday, you could dip them into some dark chocolate and put them into cello bags. They would make lovely gifts! . . . keep reading

My mom makes dozens of cranberry orange loaves during Christmas. Everyone from her closest friend to her regular bank teller get one. And everyone loves it!

Her recipe uses dried cranberries--and I love this! The flavor of the dried cranberries and the orange juice makes for a lovely little quick bread. We eat this bread on Christmas morning but it really is delightful anytime!

Thanks to my Mom for the recipe! . . . keep reading

Brown sugar in cornbread muffins? At first the idea sounded odd to me. Then I thought about it. Brown sugar tastes of molasses. As culinary friends go, molasses and corn get along well together!

This recipe isn't overly sweet but the buttery-caramel notes of the molasses do shine through. If you love corn muffins . . . keep reading

Ah, white rice flour! I like to think of white rice flour as a blank canvas. Like a canvas, white rice flour doesn't bring much to the table. But it provides a wonderful structure to build something beautiful. . . . keep reading

I've been working on creating a delectable bran muffin for some time now. Happily, after many tests, I've created a recipe that I know you will love!

This recipe uses buckwheat flour. A wonderful gluten-free flour with an unfortunate name! The buckwheat flour adds a wonderful undertone of grainy-sweetness. This paired with brown rice flour, molasses, and ground flaxseed makes for a wonderfully tasty muffin!

In addition, this muffin is corn-free, xanthan gum-free and dairy-free! The one thing it isn't free of is taste! While testing the recipe, I found that one of these muffins paired with a cup of tea is a delightful way to start the morning. And, like most of my recipes, these muffins freeze well. You can make up a batch, freeze some and you'll have a quick breakfast waiting for you in the freezer! . . . keep reading

I remember, not so long ago, when pre-made gluten-free ice cream cones were impossible to find. They were out there, sure, but they were really expensive. Plus, when you were lucky enough to find a box, most of the cones were broken. This has changed! . . . keep reading

I've been calling these "loaded oatmeal cookies"! They are loaded with lots of good stuff! Brown rice flour (don't worry, they aren't gritty!), flaxmeal, raisins and chocolate chips! While baking, these cookies smell wonderful. There is just something about the combined fragrances of brown sugar, vanilla and oatmeal that gets me every time! In fact, I love these cookies so much that I don't mind turning n the oven on the summer to make them!

Speaking of the summer, these cookies make a great ice cream sandwich. Really, chocolate chips, raisins, oatmeal and vanilla ice cream? How could you go wrong! . . . keep reading

Key Lime Pie is one of easiest pies you can make. All it requires is a simple crumb crust and few ingredients for the filling. Since this pie tastes better a day after it is made, I like to make it before I go to bed--you know during the time when you are puttering around in the kitchen anyway. The next day, I am rewarded with a cold, silky, sweet-tart pie.

I serve my key lime pie with whipped cream. However, you could make a meringue with the left over egg whites if the mood strikes you! . . . keep reading

I hate it when I read the words, "There really are no words to describe…" My reaction is always, "Really? Really Ms. Writer? No words? That is your job. Go and find the words. When you do, report back to the rest of us. Thanks!"

Well, when I took my first bite of these whoopie pies, I heard myself saying, "Oh my! There are no words." A snack cake rendering me speechless? You know that is one amazing snack cake. I'll try to describe this luscious cake with the admonition: Once you've read the description you must, you must(!), go and bake a pan for yourself.

This is a classic whoopie pie. It's made up of two moist, flavorful, chocolately cakey-cookies held together with sweet, cloud-light icing. If you've never seen a Whoopie Pie (they are popular in the Northeast, especially Maine.) they look like an Oreo Cakester. However, an Oreo-cakester would take one look at these whoopie pies and hide itself in shame. An Oreo-Cakester is a pale, pale imitation of a Whoopie Pie.

The cake recipe contains brown sugar. I know that is a bit surprising. I don't often think of the earthy flavor of molasses as a complement to chocolate. Yet, it works. The molasses flavor fades into the background, adding just a base note and, somehow, amping up the chocolate flavor. You could eat these cakes on their own. But why would you want to? The icing, lovingly, borrowed from the Twinkie Recipe in my cookbook, puts this recipe over the top. WAY over the top. It is sweet and soft with just the slightest hint of vanilla.

Not only are these Whoopie Pies swoon-worthy, they are also easy to make. So, what are you waiting for? Go and find the ingredients and make some Whoopie (Pie)! . . . keep reading

Several months ago I was listening to NPR (National Public Radio). An author was being interviewed who, I thought, had written a book entitled, "Indemnity Slays the Dragon." I could not get my mind around how the heck "indemnity" could slay anyone. I was intrigued.

After a few minutes, I realized the host had said the title was "Aunt Dimity Slays the Dragon." Ah! That made sense. Of course an Aunt Dimity could slay a dragon. But indemnity? Now that was crazy!

I kept thinking about the book and, finally, found it at my local bookstore. Turns out "Aunt Dimity" is a series of books written by Nancy T. Atherton. So, instead of starting with "Aunt Dimity Slays the Dragon", I picked up the first book in the series, "Aunt Dimity's Death."

Throughout the book (which was a really fun read) oatmeal cookies are mentioned. I won't tell you why but let's just say that I wanted these cookies! Tucked away on the last page was "Beth's Oatmeal Raisin Cookies." (To find out who Beth is and why she made cookies, you will have to read the book.) This recipe just begged me to make it gluten-free! . . . keep reading