Easy gluten-free, sugar- free cookies

janmowka

OK so as a child I vividly remember making cakes from the Betty Crocker boxed cake mixes.  No matter how many times I tried, following the exact directions, my cakes never came out right. They either did not rise correctly or puffed out higher than the cake pan and dripped down the sides.  I was laughed at and told that I couldn’t make anything right or that tasted good.  Now this is years and years of attempting to make beautiful perfect cakes like my mom used to make us for birthdays and all sorts of special occasions.  It never happened.

Recently a friend posted the question, What do you mean when you say “I can’t bake”?  She had written all sorts of replies and I knew I fit into most of the categories she mentioned.  It brought up all sorts of childhood memories and emotions about being a failure because…

View original post 394 more words

Hidden Veggies Cookies – With Sweet Potatoes.

Looks Good: Real Life & Cake Pieces

Hidden Veggies Cookies – With Sweet Potatoes. Redesigned by Elena Shumskaya – 🙂

Please feel free to adjust it to your liking. 🍪

I got inspired by a bunch of unused baked organic sweet potatoes. Got some clues on-line what to do with them, changed things quite a bit to make it as healthy as I can imagine at the moment. Came out… “OMG, really??”

You don’t know you are eating veggies, I don’t know that ether.

20150315-003521.jpg

Ingredients (my own version, for the next time I’ll try marked in ( ) :

1 cup all-purpose wholewheat flour
1 cup Gluten free flour (millet, tapioca and brown rice blend)
1 teaspoon baking powder (try 1/2 tsp)
1 teaspoon baking soda (try 1/2 tsp)
4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt (try 1/2 tsp)
2 sticks (1 cup) salted butter…

View original post 342 more words

Savoury Cheese & Fennel Shortbread with Olive Oil + Sea Salt

ANGIE & JAMES DO STUFF

Cheesy Shortbread

We’re finally back in Australia and I have an astonishing backlog of travel posts that I’m planning to put up soon. I’m not even done with the Japan series yet, with several entries on Koyasan and Osaka still waiting to be written. And don’t even get me started on Singapore! I have plans to talk about Sentosa’s sandy beaches, PARKROYAL on Pickering, Chinatown in the midst of Chinese New Year, Naumi Hotel, The Pinnacle@Duxton, Sumiya Charcoal Grill Izakaya, Fort Canning Park, Tiong Bahru Bakery, MacRitchie Reservoir Park, Sungei Buloh Wetland Reserve, and so much more. It’s ridiculous. I guess that’s what you get for spending two months in another country and actually doing something different almost every single day – you collect a lot of memories!

Cheesy ShortbreadCheesy Shortbread

It’s been awhile since I’ve put up a recipe, so here’s one for super cheesy melt-in-your-mouth shortbread with crushed fennel seeds for that accompanying herby taste. There’s a crumbly, floury, sweet-savoury thing…

View original post 433 more words

Moroccan Nomnoms – The Sweets

Hajar in Limbo

Moroccan sweets have always been part of the cultures (yes, cultureS), within the Moroccan borders or beyond them. They’re a tradition, a history. Some of them are new, and are being created literally as I am telling you this. But others have always been there, we grew up stuffing our faces with them, they’ve been around in wedding ceremonies, family gatherings, national holidays…

Since something we care about so much HAD to be out there, I’ve gathered a little bit of information, as well as recipes for some of the most popular sweets always served as a tradition for Moroccans.  Most of them are very easy to make and their ingredients are ridiculously easy to find as well.

Gazelle Horns, (in arabic kaʿb al ḡazāl – كعب الغزال)

Now, if you translate the name from Arabic, it literally means “gazelle ankles”. I’ll say it; it’s a bit creepy. However, I’m still gathering information about the history and the etymology…

View original post 780 more words