Until recently, chicken and dumplings weren't part of my life. I was like Olaf from Frozen-- who loves the idea of summer but had never experienced it. Chicken and dumplings sounded amazing but I just never got around to making them. It was time for that to change! Thankfully this winter, full of polar vortexes, gave me the chance!
Although I'd never made (or eaten!) chicken and dumpling, I'd read about them plenty. So I knew there were two kinds of dumplings, fluffy and "slick," I wanted to make the fluffy variety simply because slick dumplings sound like noodles. As an Italian, I already eat a lot of noodles. A lot. Fluffy dumplings it had to be! . . .
Rhubarb and I got off to a rocky start. One day, as my mother began to make a strawberry rhubarb pie, I snuck a slice of rhubarb from her prep bowl. My ten-year-old self expected fruity sweetness, not the puckery sourness that greeted me. Until then, the only other culinary betrayal of this magnitude I'd experienced was the time I grabbed a piece of unsweetened chocolate from the cabinet. In both cases, I could not understand why in the world someone would bake with such awful-tasting ingredients.
Now, of course, I know better. And each spring I look forward to the arrival of rhubarb at the market.
A friend recently made me a mug of spicy hot chocolate. It was so tasty that a few days later, I was craving the flavor all over again. That's when I decided to recreate the spicy hot chocolate in cookie form. . . .
You guys loved the "Common Cracker" recipe I posted last week. Here's my recipe for saltines. Like common crackers, they go perfectly with a bowl of hot soup! (I even love eating them on their own!) . . .
When Jenn Moeny posted a recipe for rice-free and gluten-free graham crackers on Facebook, I knew I wanted to share it with you. She graciously agreed to write a guest post---and share her amazing recipe! Take it away, Jenn! . . .