A couple of years ago, I had a major bumper crop of zucchini. I found a million ways to eat it and cook with it, but this simple meal of shrimp with zucchini noodles and lemon-garlic butter was one I went back to again and again.
No-Knead Crusty White Bread, our 2016 Recipe of the Year, is one of the most popular recipes on our website. And with good reason: I daresay millions of bakers around the country have made bread using this simple technique since it first popped up on the culinary landscape over 10 years ago. If you’re a devoté […]
Yotam Ottolenghi's potato recipes
… which baffles me – not just because I adore potatoes, but because they're exactly the sort of ingredient that those who espouse a local/nutrient-rich/plant-based/wholefood/dairy-free/gluten–free/meat-free/fat-free (delete as appropriate) diet …
My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.”
A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on.
Simple gluten–free zucchini noodle recipe that will amaze kids
When you are cooking for kids, it may be tempting to try complicated recipes that take hours to achieve a specific taste. However, this simple and fast gluten–free zucchini noodle recipe is easier to make and can still surprise your kids. Whether you …
East Anglian Daily Times
Seckford Cookery Lunch Group returns to Woodbridge to host cookery classes for older people.
East Anglian Daily Times
The Cookery Lunch Group will be led by a qualified instructor from Realise Futures who will help members to prepare, cook and store a range of delicious and nutritious meals, including some gluten free recipes. The Group is also a popular social …
My mother often made these brownies on the spur of the moment. She’d see a bunch of kids in the house, and an hour later, she’d offer all of us a treat. “Let’s have a bite of brownie!” she would announce, and proceed to hand out small, warm squares.
I have no doubt that this recipe came from the back of a box at some point, but I only have the small index card she wrote in her beautiful penmanship. It’s a simple formula: chocolate, butter, sugar, eggs, and flour, all stirred together in one pot.
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These Little Debbie gluten free brownies are just as fudgy and chewy as you remember, and they’re made with regular gluten free pantry ingredients. You’ll want to make them immediately!
Just push play ▶️ to see the one minute video how-to that proves just how easy this recipe really is.
Whether you prefer your brownies fudgy or cakey, chewy or more tender, rich in chocolate or a bit lighter, Little Debbie brownies seem to hit that sweet spot for everyone.
These are no ordinary gluten free brownies. Oh no no no. Rich and fudgy, without being overwhelmingly sweet, I think of them like a brownie’s brownie. The kind of brownie a real brownie-eater reaches for. For sure, they could never be mistaken for chocolate cake!
And since I can’t stand the thought of your not having them in your gluten free baking repertoire, especially as the weather warms and brownies are basically a food group at every picnic and barbecue, this recipe from Gluten Free Classic Snacks is on the blog for all to enjoy.
Growing up, I didn’t have a ton of experience with Little Debbies—except for cosmic brownies. Since I was flat out offended by walnuts in brownies, the cosmic brownies were the way to go. Of course, I wouldn’t turn away a fudge brownie since I wasn’t above picking off the walnuts.
I think that the closest thing to the chocolate candies on top of cosmic brownies are those rainbow miniature chips (I think Wilton sells them), but no way those are going to be gluten free. I went with miniature M&Ms, but you could also use Sixlets or even (gasp) walnuts if the M&Ms aren’t gluten free where you live (hello Aussie friends!).
These brownies are truly my go-to recipe for “regular” brownies whenever I need to make a batch. I leave off the chocolate ganache topping if I’m ever transporting them anywhere.
The recipe can be doubled and baked in a 9-inch x 12-inch pan, but I recommend lowering the baking temperature to 325°F and increasing the baking time to about 45 minutes. Do keep an eye on them because the bottom may burn. You’re better off baking a double batch in 2 separate 8-inch square pans.
Dairy free: In place of butter, you can try using Earth Balance Buttery Sticks. That should work fine, although I’ve never tried it so I’m not entirely sure. The heavy cream in the ganache can be replaced with coconut cream. Just use dairy free chocolate.
Egg free: My favorite egg substitute is a “chia egg” (but use ground chia flour, not whole seeds), but I haven’t tested it in this recipe. Feel free to experiment!
Corn syrup: Light corn syrup is not at all the same as the much-hated high-fructose corn syrup. It is an “invert sugar,” which just means that it’s a mixture of two sugars (glucose and fructose) and is less likely to crystallize. In this particular recipe, you can replace it with honey (which will impart a distinct taste) or a rich simple syrup (which won’t).
P.S. In case you’re looking for more gluten free brownie recipes…
In the mountains of North Carolina lies a unique temple of wood-fired baking. Run by Tara Jensen, it’s a place where every expression of flour is brought to life in a wood-fired oven. This unique production and learning space is called Smoke Signals Bakery. In our Spring issue of Sift, we sent native North Carolinian […]
This recipe proves that there's a healthy way to have chocolate for breakfast
Thanks to unicorn everything, breakfast is starting to regain a little bit of its childhood magic—you know, back when cereals in wildly artificial colors were the only thing that could get you out of bed in the morning. (Other than a new episode of …
We have a family motto and it is this: Everything goes better in a tortilla.
Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house.
Today’s tacos are more purposeful – a deliberate meal instead of a secretive midnight snack!