(Originally posted on our FB group with the following text by Meagan: “These are my Pumpkin Pecan Pie Bars. I combined and tweaked 3 different recipes to come up with it. I used Gluten free flour (my mom is GF) for Thanksgiving’s batch, and they turned out just fine. I’m corn lite, so please use [cont…]
Creating simple & easy crackers to pack for snacks away from home for the kiddos. Inspiration with Holly’s limited menu puts my skills out on a wing & a prayer expanding my comfort in the kitchen. I started today with a new food trial in mind and then spun into what a backup cracker [cont…]
top 8 allergen free & corn free Trying to squeeze in a new food trial for Holly before Fall Allergy Season kicks into high gear. And before she starts preschool this week. Having easy-to-travel snacks for her has been super challenging with her menu. Most of the time it’s a non-issue, but she’ll need [cont…]
One of those long names that just can’t be shortened to do the delectable justice! I’ve had a kabocha squash staring at me for over a month crying out to be made into something scrumptious. I also have a failed attempt at honey & cream taffy that turned out more like a caramel sauce – [cont…]
Toddler teething time in spades for Holly. She’s got 9 teeth cutting in at the moment. Yes, you read that right – 9 chompers. All at once! The challenge was on to find something she can nibble on that won’t upset her delicate tummy. After pouring through recipes and suggestions from others online, I found [cont…]
(As originally posted on Facebook Corn Allergy & Intolerance Group) Mixing yeast 1 oz. (3 Tbs.) water, (105°F–110°F) 2 tsp. active dry yeast 1 tsp. sugar Mix all ingredients and set aside until foamy, about 5 minutes. Making the dough 14.7 oz. (3 ½ cups) all purpose flour 1.5 oz. (3 Tbs.) sugar 1 tsp. [cont…]