In addition to the weekend being here, it is also the last day of school. All good things. And so, to celebrate, I’ve made these vanilla chai pots de creme, or more appropriately, “happy pots”. Call them what you will, these pots of happiness are simple. A sibling to the more high maintenance creme brulee, the prep for these creamy custards is much easier, plus no kitchen torch required. Or if you grew up in my family, no blow torch required. True story. (We used what we had)….
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I traveled to NYC this week for work and was able to spend Cinco de Mayo with old colleagues and friends. In anticipation of this, I have had limes on the brain. Summer break on the brain is more like it. But first things first. So before I left town I made a batch of coconut macaroons stuffed with dark chocolate (if I can find a way to add chocolate to something, I will) with a hint of lime zest and packed them in my carry-on.
Macaroons are probably not your go to in-flight snack, but these coconut-y, sweet, lime-y confections kept me from starving as I discovered my chosen airline no longer provides fancy peanuts. I say, coconut lime macaroons for all!…
Hello there, and welcome to Salted Plains!
After several years in New Orleans and New York City, I settled back in my hometown of Kansas City, Missouri, with my husband, Heath, and our two pups. A school counselor by trade, I also have a degree in music (violinist) and until recently, coached swimming.
In October of 2012, I went gluten-free on a whim after a conversation with a friend about the possible connection between gluten and migraines. Suffering debilitating migraines since the age of 14, I spent years trying the gamut of medications, doctors, acupuncture, chiropractic medicine, stress relieving activities, caffeine–you name it–in order to prevent or save myself from a 12-hour migraine episode that many times landed me in the ER. Why not drop gluten? I thought. What do I have to lose?
It has made all the difference.
Since then, I have become fascinated with turning my love of baking into creating gluten-free treats that taste good. I embarked on a self-taught crash course in gluten-free baking and I learn more every day. In August 2014, I was diagnosed with Hashimoto’s Thyroiditis, an autoimmune disease, and I have done much reading up on the fact that having a gluten-free diet along with other dietary changes helps with the symptoms of this disease. Many of my recipes are also dairy-free or vegan, and I strive to use whole ingredients and bake without refined sugar whenever I can, often using my favorite natural sweeteners–honey, maple syrup, and coconut sugar.
Whether you are new to gluten-free baking or just want a good place to start, here are a few of my favorites:
Want an easy gluten-free cookie recipe? Try these Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies.
Brownies to please a crowd? Try these Gluten-Free Brownies.
Something more on the savory side? Try this Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust.
I didn’t used to like lemons. Or anything having to do with lemons for that matter. When I was growing up, every time my grandparents visited, my grandma would make my dad a lemon meringue pie. I would sit sullenly after dinner and eat the meringue off the top, all the while thinking, Why couldn’t she have made a chocolate pie?! Bratty, I know….
Two weeks ago, H and I were lucky enough that our Spring breaks fell at the same time. As we get older, we are increasingly aware of our freedom that just the two of us have, and how, one day, if there are any additions to our family duo, that freedom will understandably change. So we did we what have discovered we love to do – get in the car and go….