INGREDIENT: sugar (brown)
Guest post from Michelle who blogs at The Willing Cook It cannot get any easier than today’s recipe for Baked Apple & Brown Rice Casserole. In fact, I almost feel guilty because it’s just so easy. But, I have been asked for the recipe several times and it’s always a huge hit at our home.
I spend the entire year counting down the months until September, when those amazing Honeycrisp apples are finally in season (and thus semi-affordable!) at my favorite orchard. Here’s a recipe that transforms a delicious fall favorite — caramel apples — into tender, flaky scones. These are perfect with a mug of hot tea or coffee! We like them for breakfast, snack, dessert… pretty much any time of day.
When I saw this recipe, I knew I had to try it. It sounded like a creative twist on traditional apple muffins and I mostly just wanted to experiment with it out of curiosity. The end result? Definitely yummy. Different, but yummy. The peanut butter chips add a fun surprise and jive well with the apple flavors.
There is very little introduction that I need to do for today’s pumpkin recipe, except one. “Oh my!” Cooking gluten-free, particularly if you have to substitute other allergens, can be a lot of trial and error. But once you have some base recipes that work time and time again, you have a good hold on gf baking. I have finally reached that point. Yay! And you can too!
Guest post from Michelle of The Willing Cook A good friend of mine makes Peanut Butter Scotchies on occasion — a delicious and calorie-loaded recipe. I have had the pleasure of indulging myself in this treat a few times, and let me tell you, there is a reason why she doesn’t make them very often. 🙂
Guest post from Brigette Shevy These are a perfect lunchbox treat! They are so fast and simple to whip up, and they freeze perfectly. That’s assuming, of course, that they actually last long enough to make it to your freezer. Our family of five can go through an entire pan of these in… um, such a short amount of time that I’m not quite ready to admit it in public. When I do manage to save a few of these away for my husband’s lunches, I cut them into bars and wrap them individually. I store them in a ziploc bag in the freezer, and pop them in lunches straight from the freezer (they thaw quickly).