Language | Valoda
-
Recently I wrote about…
-
Substitution Guidelines
With the rise of allergies and alternative diets, it can be really challenging to find recipes that fit your needs.
Here are some tips to help you with recipes on my site.
* All of my recipes that call for any type of bread cubes or crumbs will work with gluten-free breads.
* Many of my salads call for sour cream and mayo - they originally called for all mayo. You can also use fake sour cream or vegan sour cream.
* Baking recipes that call for butter can use margarine, cooking recipes can use oil.
* Recipes marked with dairy-free, vegan or gluten-free can either have offending ingredients substituted or omitted.
* Usually milk and half-n-half can be substituted with soy, rice, coconut and other nut milks.
I hope this helps!
Categories
Daily Archives: December 30, 2009
Holiday Cookie Extravaganza
We don’t have much and I wasn’t sure what we could afford, so I came up with the idea to do a “12 Days of Cookies” gift for my parents, my mentor and my sis. I didn’t get to make a dozen types of cookies, stopping after nine. I ran out of baking steam when I got sick a few days before Christmas.
In the end, my family loved the cookies. Most of the recipes came from the little booklet included with the December issue of Food Network Magazine. They came out fairly well, though I wasn’t happy with the lack of strength of flavor in the lemon volcanoes and peanut butter tigers.
The runaway favorite of the entire deal? Cake balls. The very thing that decided to give me a meltdown.
What I love about them is the hard crunch of the candy shell and the soft, chocolatey inside.
