Another month brings us another batch of sweet eats and food for thought, so let’s get right to it and dig in!
‘Tis the season for simple sugar cookies, and if you don’t yet have your recipe lined up, I have an excellent new option for you to consider. Made with a combination of standard all-purpose and sorghum flour, this unique blend turns out a dough that is easy to roll, won’t spread in the oven, and still retains a soft, chewy texture. Ideal for painless prep and enjoying later, it’s a win-win cookie for both the baker and the eater.
Winter weather may not be synonymous with cool, refreshing smoothies, but I’m doing my part to change that. In the winter issue of Allergic Living, I’ve shared three seasonal blends that are sure to satisfy, even if snow lines the ground in your neck of the woods, too.
Hurry on over to The Recipe Renovator for a chance to win five awesome new cookbooks (Easy as Vegan Pie included, of course) plus a whole bunch of fun kitchen toys and treats! You only have until tomorrow to enter, so don’t wait around to throw your hat in the ring. Stephanie has also shared my recipe for Rock’n Roll Elvis Pie, which you won’t want to miss, if only for that addictive Oinkless Bacon Brittle.