The first day of fall. There are many who mourn this day, as it means bidding adieu to the sunny days of lying on the beach and grilling in the backyard. Warm turns to cold, and green turns to orange. But in the immortal words of the Beatles, “I don’t know why you say ‘Goodbye,’ I say ‘Hello.’”
The end of one thing always means the glorious beginning of something else. And so I choose to say, “Hello, fall.” Hello crisp, blustery days; warm, spicy scents; vibrant, fiery colors. Hello to the chilly fall breezes that awaken the senses and delicious autumn treats that warm the soul. Outside the air may be frosty and brisk, but inside the atmosphere is warm and comforting. Continue reading
Lately, I have started compiling a list of baked goods that I want to try converting to gluten-free. The list includes everything from cinnamon rolls to Lofthouse sugar cookies. Now there are numerous gluten-free recipes at our disposal, but unfortunately the majority of these recipes taste just that way: gluten-free. It is challenging to find a recipe that produces a product just like those of our wheat-eating days. But this is ultimately the goal. And so my mission was set. And to begin, I chose the biscuit.
The image of a biscuit varies depending on your location. In the South, a biscuit is soft and buttery, perfect for making egg sandwiches and sopping up gravy. In the North, on the other hand, biscuits are more similar to scones, slightly more dense and crispy. This is the type of biscuit I grew up with, perfect for shortcake with fresh berries and whip cream sandwiched in between. And this is the biscuit I wanted to make.
For the past few weeks the weather in Seattle has been far from summer-like. Although it is officially June, a daily high of 60 degrees and frequent rain showers seem to indicate otherwise, leaving most Seattleites in dire need of a little pick-me-up. And what is a better reminder of warm, sunshine-filled days than the bright citrus flavor of orange? Well, for all of you who are looking for such a comforting baked good, look no further, for these cranberry orange scones offer the perfect antidote to the gloomy-weather doldrums!
banana + muffins + gluten-free = YUM. Quite simply, these have to be the best gluten-free muffins I have ever had. And you would never ever guess that they are gluten-free. First, a special thanks must be given to Annalise Roberts because all of her recipes are absolutely incredible, and these muffins are no exception!
When I think of autumn, one of the first things that comes to mind is pumpkin season! During this time of year, pumpkin takes a prominent role in a great variety of culinary dishes and baked goods, featured in everything from savory soups to sweet treats. Although there are many traditional pumpkin baked goods such as pumpkin pie and pumpkin bread, my ultimate favorite is the less-common pumpkin scone. Before going gluten-free, I loved eating this sweet breakfast item, which is draped in delicate confectioner’s icing and bursting with autumn spice. Gluten-free pumpkin scones, however, simply do not exist in my local grocery store. As such, I have not been able to enjoy one of these delectable treats for over a year. That is until now.