Posts Tagged ‘Sweet’

Butter Chocolate Thumbprint Cookies – Tiny Bites As A Big ‘Thank You’

Cakes and Cookies

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day with and that whatever they do and however they do it, it’s not always easy. So a simple thank you note or a small gift is something I personally believe is in order.

So I was wrecking my brain with what to give this year and decided to get it from my favorite place – my kitchen! I baked a few dozens of these bite size butter cookies, got pretty glass jars and wrote a little thank you note to go with it.

I’m kind of a crafty person so the process of making the gift is sometimes something I choose over just going to store and buy something made, but that’s the good ole crazy me.

The jars were all set yesterday and today I sent the kids to school with them. Hopefully the teachers are going to get them in one piece.

These cookies were a great fit for a gift because they only consist of 4 ingredients, they are easy and quick to prepare, they bake for about 10-15 minutes only and most importantly they look great and do not have any allergenic ingredient in them (eggs on nuts) so I could safely send the to school.

And now, I’ll wait until I pick up the kids from school to hear what the teachers had to say 🙂

Butter Chocolate Thumbprint Cookies

 

 

Butter Chocolate Thumbprint Cookies - Tiny Bites As A Big 'Thank You'
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60 Cookies
 
Great melt-in-your-mouth bite size cookies that are made from 4 ingredients. Quick bake, quick make and super quick eat.
Ingredients
  • 220gr Unsalted Butter – melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • ¾ Cup Icing Sugar (60gr)
  • Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 325F (160C)
  2. Cover baking sheet with parchment paper
  3. Place all the ingredients in a mixer bowl (can also be mixed by hand) and mix until you get a soft dough ball.
  4. Scoop ½ tsp and roll into small ball and place on the parchment paper covered baking sheet. Repeat with the rest of the dough and make sure you place cookie balls 1 inch apart from each other.
  5. Place one chocolate chip on top of each cookie and while you do that, press it gently into the cookie with your thumb (to create a small thumbprint)
  6. Place in the preheated oven for 12-14 minutes or until the cookies start to get a very light golden color.

 

Butter Chocolate Thumbprint Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Idea for end of school gift

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day […]

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Gluten Free Chocolate Pumpkin Seed Bites

Cakes and Cookies

When I think spring I think nature, sun, flowers, blossom, fresh, life, new and much more. But then I look out the window here in Halifax and I can’t help but thinking gray, rain, wet and windy.  No, I’m not pessimistic by nature, don’t get me wrong but seriously, how many sunless days can one person take? The sun must be on its way here by now.

So what do I do to shake off the dreary weather? I think positive, I smile, I look at the beautiful sunflower bouquet my husband bought me yesterday and I go to the Halifax Seaport Farmers Market!

The market is indoors so once you go in you can’t help but focusing on the beauty and variety inside rather than on the gray and wet outside. I love everything about the Seaport Farmers Market, the atmosphere, the music, the people, the fresh produce, the variety, smell and of course the inspiration I get from it. Luckily this month I get to translate the inspiration into a recipe and enter a contest. What contest? Well, the “Halifax Food Bloggers in association with the Halifax Seaport Farmers Market are having a recipe contest called “Farm Market Table” and as a challenge fanatic I just have to enter. What I need to do is use fresh Farmers Market Produce to create an original recipe. I know, it sounds easy, but believe me, once you see the variety the Farmers Market has to offer, you’ll be confused. So I went for the easy and fast recipe; why? Because to be honest, that’s how I like it J and besides if I can create something sweet and yummy from fresh ingredients that the kids are going to love, I’m in.

I decided to make Chocolate Pumpkin Seed Bites! Sounds yummy right? Well, you’ll be surprised to know that this recipe calls for 3 ingredients only and uses only 1 mixing bowl! It calls for eggs which I got from the “Hill Crest Farm” booth at the market, Cacao Powder which I got from the “Rawthentic Chocolate” booth at the market and finally for the main ingredient which is the sugar and cinnamon coated pumpkin seeds (roasted right there!) from “Maritime Gourmet Nut Company”.

And I figured that with the weather we got this past week, a few chocolate pumpkin seed bites with a cup of hot cocoa will do the job. I was right.

 

Chocolate Pumpkin Seed Bites

 

Chocolate Pumpkin Seed Bites

Gluten Free Chocolate Pumpkin Seed Bites
Author: 
Recipe type: Dessert
Cuisine: Gluten Free, Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 15 Cookies
 
3 ingredients, 1 bowl, 1 trip to the market. This is all it takes to make these amazingly yummy and crunchy bites.
Ingredients
  • 145gr Sugar Coated Pumpkin Seeds (Can be substituted with 145gr pumpkin seeds and ⅓ cup sugar)
  • 1 Egg White
  • ½ tsp Cocoa Powder
Instructions
  1. Preheat oven to 350F (180C)
  2. Line baking sheet with parchment paper
  3. Whisk the egg white and cocoa powder with a fork/ whisker until even and smooth (if you substituted the sugar coated pumpkin seeds with seeds and sugar this is where you add the sugar)
  4. Add in the pumpkin seeds and mix together until seeds are fully coated
  5. Scoop the mix with a teaspoon and place on the baking sheet
  6. Place in preheated oven for 15 minutes
  7. Remove from the oven and let the cookies cool completely before removing from baking sheet

 

Chocolate Pumpkin Seed Bites

Chocolate Pumpkin Seed Bites on baking sheet

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? 🙂 Wish me luck!!

Chocolate Pumpkin Seed Bites

When I think spring I think nature, sun, flowers, blossom, fresh, life, new and much more. But then I look out the window here in Halifax and I can’t help but thinking gray, rain, wet and windy.  No, I’m not pessimistic by nature, don’t get me wrong but seriously, how many sunless days can one […]

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Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags

Baked Goodies | Cakes and Cookies

This is not really a recipe per say, but rather an inspiration 🙂

I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough.

So first of all I want to say that it’s so easy and mess free, I just had fun playing with it. And second, it was simply amazing; everything I made with this dough turned out fantastic.

So I decided to make some dessert for us all last night and wanted it to be super fast. Now, what’s better than the ultimate combination of peanut butter, banana and chocolate? So that’s exactly what I did. combined them all, in phyllo leaves shaped into tiny bags. It took us about 5 minutes to finish all 9 pieces. It didn’t  even cool.

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 9 Phyllo Pastries
 
A great combination, a great idea! Super easy and looks fantastic. Oh, and wait until you taste it.
Ingredients
  • 2 Phyllo Dough leaves
  • Semi-Sweet Chocolate Chips
  • 1 Banana - Finely Cubed
  • Peanut Butter
  • 3 tbsp Butter - Melted
Instructions
  1. Preheat oven to 375F (190C)
  2. Place one phyllo leaf on your work surface
  3. Hold edge with one hand and brush melted butter onto dough leaf
  4. Once brushed with butter, cover the leaf with the second leaf
  5. Using a knife pizza roller knife, cut dough into 9 rectangles (3X3)
  6. in the middle of each rectangle place 1 flat tsp peanut butter, a few chocolate chips and a few banana cubes
  7. Fold 2 opposite rectangle edges toward the middle (like envelope) and then take the other 2 opposite edges and pinch them together right above the filling (phyllo dough box should have the instructions on it)
  8. Place on parchment paper covered baking sheet and brush with some melted butter on top
  9. Place in preheated oven for about 15 minutes or until brown and crisp on top
  10. Serve with whipped cream or ice cream

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter Banana and Chocolate Phyllo

This is not really a recipe per say, but rather an inspiration 🙂 I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough. So first of all I want to […]

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Mini Blueberry Cheesecake

Cakes and Cookies

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t?

So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, into cheese that is.

As usual, I made up my mind to use whatever I had in my fridge or freezer and luckily, I had blueberries. Now, when it comes to blueberries I admit, I’m like a child, I just love coloring food with them, wondering how purple my food would turn out. So I added the blueberries to the cheese and played around with the ingredients. The result was a great cheesecake with a nice crisp bottom and cheesy soft top. Of course I also made it in mini cheesecake form using my silicon muffin pan because well…I just don’t seen to have enough space in my fridge to store a whole cake. And to be honest, mini cheesecakes look so much better and are consumed so much faster.

 

Mini Blueberry Cheesecake with berries

 

Mini Blueberry Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Cheese, Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Mini Cakes
 
Great mini cheesecakes. They look so decadent yet easy to make and taste delicious. Next time you want to impress your friends, make these.
Ingredients
For the cheese batter:
  • 250gr Cream Cheese (I used Philadelphia Light)
  • ½ cup Sugar
  • 2 Eggs
  • ½ tsp Vanilla Extract
For Blueberry layer:
  • ¼ cup Frozen (or Fresh) Blueberries
  • 1 tbsp White Sugar
For cake bottom:
  • 100gr (1 cup) Graham Cookies – Diced in food processor
  • 50gr Butter – Melted
Instructions
  1. Preheat oven to 350F (175C)
Make the graham cookie bottom:
  1. Mix diced cookies with melted butter until crumbs are fully coated with butter
  2. Grease muffin pan (each cup) with butter
  3. Divide mix evenly between 12 muffin cups in the muffin pan and tighten mix in each cup (I used the bottom of a glass to push the mix all the way down)
Make the cheese batter:
  1. Beat cream cheese, sugar, eggs and vanilla all together until smooth
  2. Remove ½ cup from cheese batter and set aside in a small bowl
Make the blueberry layer:
  1. In a small saucepan heat up blueberries and sugar over medium heat.
  2. Stir consistently until the mix thickens (5-7 minutes)
  3. Once a bit thick (should have a syrup consistency) remove from heat
  4. Add the fluids only to the ½ cup cheese batter you set aside earlier and mix together until even.
  5. Divide the blueberries left in the saucepan between the muffin cups. Place 1-2 (or whatever number of blueberries you have per cup) blueberries on each graham cookie layer in the muffin cups; Place in the middle.
Assemble the cakes:
  1. Dividing evenly, pour some of the purple cheese-blueberry batter you made into each muffin cup, on top of the blueberries.
  2. Gently, pour some of the white cheese batter (dividing evenly) on top of the purple cheese batter.
  3. Place in preheated oven for 20 minutes or until cake centers are almost set.
  4. Remove from oven and serve as is or upside down with the crumb layer being on top.
Notes
**These mini cakes can also be baked using muffin paper cups.

 

Mini Blueberry Cheesecake with berries

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t? So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, […]

Read More

Lava Chocolate Cakes from Chef Michael Smith – Sweet, Impressive and Gluten Free

Cakes and Cookies

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall but everything that life and nature has to offer. For example, I feel I would be so much more happy working in my garden instead of typing contact lists, just enjoying the sunny day, or maybe cooking or baking something just because I like it and because my goal for the day would be to make the kids happy with something yummy. But instead of being a “child of nature” we have this thing called “Reality” where we need to work to get money so we can afford that garden we want to work in during these beautiful spring days. Reminder to self – I’m supposed to be a responsible adult! But hey, a girl is allowed to dream right? I should be thankful for what I have and not sorry for what I don’t. So as part of being thankful, I want to thank the person who discovered the chocolate, and to Chef Michael Smith. Why, you ask? Well…I love chocolate, in any shape, color, flavor or form and Chef Michael Smith had the exact thing I needed most – Molten Chocolate Cakes! Every time I used to order these at a restaurant I kept thinking that this must be so complicated to make. I mean, how do you bake something yet make sure it’s all soft and liquid on the inside? But surprise- surprise, it’s pretty easy, and simple, and very tasty! It’s also pretty quick to make and as an added bonus it’s gluten free so I gave it a shot. What can I say? It was sooo worth it.

 

Molten chocolate Cake - Lava Cake

 

Lava Chocolate Cakes from Chef Michael Smith
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cakes
 
Molten Chocolate Cakes! Easy, Quick and so good! What a great way to impress someone.
Ingredients
  • 225 grams semi sweet or dark chocolate (I used semi-sweet chocolate chips)
  • ½ Cup Butter – Softened to room temperature
  • 2 tbsp Cocoa Powder
  • 4 eggs
  • ¼ Cup Sugar
  • 1 tbsp Vanilla Extract
  • Butter and sugar to spread and sprinkle on muffin cups
Instructions
  1. Preheat oven to 400F (200C)
  2. Melt butter and chocolate in a small saucepan (over low-medium heat)
  3. Once butter and chocolate have melted, remove from heat and add in the cocoa powder and stir until smooth
  4. In a mixer bowl or a medium size bowl, beat the eggs with sugar and vanilla extract until the mix is thick and smooth
  5. Pour the chocolate mix into the egg mix and stir until smooth
  6. Rub each muffin cup (mould) with butter and sprinkle with sugar. Shake any excess sugar out.
  7. Divide the batter evenly between the muffin cups. Make sure you fill about ¾ cup for each cake.
  8. Place in heated oven and bake for no more than 10 minutes. The cakes are ready when the tops are cracked and the inside is still a bit gooey.
  9. Cool for a few minutes (cakes will shrink a bit and pull away from the sides) and then take out of muffin cups. You can run a paring or butter knife along the edges to help loosen the cakes.
  10. Serve on a plate with whipped cream or ice cream.

 

Molten chocolate Cake - Lava Cake

Here’s the link to the original recipe: Michael Smith – Molten Chocolate Cakes

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall […]

Read More

Spelt Cinnamon Rolls – No Yeast and Almost No Gluten

Cakes and Cookies

Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns.

I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon buns NOW. So I browsed through various recipes and found a few that are no yeast recipes for quick cinnamon buns. The only thing that bothered me now is that they are all obviously made with regular wheat flour, and that alone will ruin my son’s low gluten diet and will probably give my hubby stomach aches.

I decided then to come up with my own recipe for cinnamon buns/rolls using spelt flour.

So here I was, mixing and adding and hoping for the best. What’s the worst thing that’s going to happen? I gain experience? This doesn’t sound that bad to me.

30 minutes after, I was done. I took the rolls out of the oven and hoped for the best. The smell was insanely good and they looked superb. As always, my main taste tester was my husband. I served him with one roll, gave him a few seconds to chew on it and nervously waited for his response; “The only thing missing is a cup of tea” was the verdict and I was one happy girl.

So yeah, it worked, and this morning the kids tried it and loved it. They are not your everyday traditional buns, the texture is different and the dough is not as soft as the yeast version. They are denser and less sweet and I had to warm them up a bit before serving this morning, but dang they taste so good! So I’m sharing this recipe in hopes that you’ll like it too. You can top it up with your favorite icing or eat it plain, either way this version is a bit healthier and very low in gluten.

I got a sweet deal on Spelt Flour (Clickable link) on Amazon surprisingly, so I had enough for everything I made. The quality was also really great.

Spelt Cinnamon Buns

 

Spelt Cinnamon Rolls - No Yeast and Almost No Gluten
Author: 
Recipe type: Dessert
Cuisine: Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Not your regular cinnamon rolls. they are not as soft and gooey but they are fast, delicious and have very low gluten levels. You'll like them.
Ingredients
Dough:
  • 3 cups + 1 tbsp Spelt Flour
  • 2 tbsp White Sugar
  • 4 tsp Baking Powder
  • Pinch of Salt
  • 3½ tbsp Butter (50gr)
  • ¾ Cup Milk
  • 1 tsp Vanilla Extract
Filling:
  • 3 tbsp Butter – Room Temperature (soft)
  • ½ Cup Brown Sugar
  • 3 tsp Cinnamon
  • 1 tbsp Butter – Room Temperature (for topping)
Instructions
  1. Preheat oven to 375F (190C)
  2. Prepare muffin tray and grease each cup with butter
Preparing the Dough:
  1. Place milk ,butter and vanilla extract in small saucepan, heat over medium heat until butter melts and set aside.
  2. Mix the other dough ingredients all together and then add the milk mix in. Using a mixer, mix only until fully combined (careful, do not over mix) and you get soft non sticky dough.
  3. Roll out dough on a lightly floured surface into a rectangle about 18X10 inch and ¼ inch thick.
Preparing the filling:
  1. In a small bowl mix the cinnamon and brown sugar together. Set aside
Assembling the rolls:
  1. Using a butter knife (or your fingers) spread the 3 tbsp butter (from filling ingredients) on top of the rolled out dough.
  2. Sprinkle with the cinnamon mix. Don’t use the entire mix; leave about 1tsp in the bowl.
  3. Roll the dough on its longer side (so you get a longer roll) and cut into 12 equal slices (about 1 inch or 3 cm each)
  4. Place each slice/rolled piece into a greased muffin cup in your muffin tray
  5. Using your fingers or butter knife, spread a bit of butter on top of each slice (from the 1 tbsp butter you set aside from the filling ingredients) and sprinkle with the leftover cinnamon mix.
  6. Place in oven for 15-20 minutes. Remove when done and serve as is or with butter.

 

Spelt Cinnamon Rolls

Spelt Cinnamon Rolls

Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns. I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon […]

Read More

Mini Chocolate Brownie Muffins

Cakes and Cookies

Weather is starting to get warmer and we definitely see a bit more sun these days. While most normal people would prefer spending a sunny day on their decks just soaking in vitamin D, I would probably prefer to work in the garden or surprise- surprise, bake something.

So the other day I went to Wal-Mart with my girl to buy some cupcake decorating supplies for her birthday. They had a Mini Muffin Pan (Clickable link) on sale and once again, I just couldn’t resist. Bake and cookware on sale immediately turn me into a kid in a candy store. So of course I purchased my new toy and rushed to the kitchen.

I didn’t feel like baking the traditional fluffy muffins, I wanted something sweet and chocolaty. The solution was crystal clear – Brownies!

How fabulous would it be to bake brownies in mini muffin cups? Very cool! Not to mention super convenient and pretty. So that’s exactly what I did. I also added some almond extract because as I mentioned in the past, I just LOVE the smell of almond extract, it kind of adds sweetness without the sugar; it’s just so good.

I ended up making 16 mini brownie muffins which ended up being eaten in about 30 minutes. That’s about one mini brownie muffin every two minutes – pretty impressive don’t you think? Oh yeah – they were DELICIOUS!

Mini Chocolate Brownie Muffins

 

Mini Chocolate Brownie Muffins
Author: 
Recipe type: Dessert
Cuisine: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 16 mini muffins
 
So easy, so fast and so yummy! These Chocolate mini brownie muffins have amazing almond fragrance and are just impossible to resist.
Ingredients
  • 1 cup white sugar
  • ½ teaspoon Almond extract
  • ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ cup cocoa powder
  • ⅛ teaspoon salt
  • 2 eggs
  • ½ cup butter – melted
  • Icing Sugar – for sprinkling
Instructions
  1. Preheat oven to 350F (175C)
  2. Place mini muffin cups inside mini muffin baking pan
  3. Melt butter and set aside
  4. Mix the rest of the ingredients together and then add the melted butter. Mix well until batter is smooth.
  5. Pour into mini muffin cups (about ¾ full) and place in preheated oven for 20-25 minutes
  6. Sprinkle with icing sugar or cover with icing

 

Mini Chocolate Brownie Muffins

Weather is starting to get warmer and we definitely see a bit more sun these days. While most normal people would prefer spending a sunny day on their decks just soaking in vitamin D, I would probably prefer to work in the garden or surprise- surprise, bake something. So the other day I went to […]

Read More

Strawberry and Whipped Cream Spelt Squares

Cakes and Cookies

I recently discovered that you can actually bake pancake batter and get a whole different thing than pancakes. So of course, I decided to try it out with Spelt flour which is very low in gluten and so much better than the traditional white flour.

This was super easy and ended up being so good. I mean, what can go wrong with a pastry topped with strawberries and whipped cream right? I made these, placed in a sealed container and into the fridge. You should have seen the kids’ faces the morning after when they got to taste it. “Mom, this is so fancy, we are having a fancy breakfast”

Hey, I made my kids feel VIP, isn’t this what it’s all about? Try it for your family, kids, and friends or just as a super quick entertaining solution. It works.

Spelt Flour Squares

 

Strawberry and Whipped Cream Spelt Squares
Author: 
Recipe type: Dessert
 
Yummy and sweet squares with low gluten values. A fats and furious solution when your guests are literally at the door.
Ingredients
  • 1½ Cups Spelt Flour
  • 2 tsp Baking Powder
  • 2 Eggs
  • 3 tbsp Sugar
  • ⅓ Cup Vegetable Oil
For topping:
  • Whipped Cream
  • Strawberries
Instructions
  1. Preheat oven to 350F (180C)
  2. Mix the ingredients (except for the topping ingredients) in a bowl. Whisk until fully combined into a batter.
  3. Pour into a parchment paper covered baking pan and spread a bit until about ½ inch thick.
  4. Bake for about 8 minutes or until golden.
  5. Cut into squares (2 inch X 2 inch) while still hot and let cool.
  6. Top each square with whipped cream and sliced strawberries, cover with another square and top the same way.
Notes
*Baking pan used for this was 12 inch X 8 inch*

 

Spelt Flour Squares

I recently discovered that you can actually bake pancake batter and get a whole different thing than pancakes. So of course, I decided to try it out with Spelt flour which is very low in gluten and so much better than the traditional white flour. This was super easy and ended up being so good. […]

Read More
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