I love to make muffins for breakfast, especially on a slow weekend morning. When I saw a recipe for pumpkin muffins on the King Arthur flour blog, I was intrigued. It uses a whole can of pumpkin (15 ounces!) in the recipe. I knew these would make wonderful gluten free pumpkin muffins…and I was right. These are simply the best muffins I have ever had!
I have longed to eat great pizza since I have had to be gluten free. I have ordered it in restaurants, purchased several brands from stores, but never have been truly satisfied. Some of it has been “pretty good”…and some truly awful. I have made some at home that was “pretty good”…and some that was truly awful. Crispy flatbread style pizza seems to be most successful gluten free. But a crust that is thick, chewy, and tastes good has been elusive. Until now, that is. This pizza crust is so good! It is simply the best I have had since going gluten free.
What’s for dinner today? It’s cold outside, and a blanket of snow is covering my yard. I’m feeling like down home, stick to your ribs cooking. I began by looking at standard chicken and rice casseroles, but most use canned cream of chicken soup. Continue reading