The heat kicked back on outside this week — it’s definitely been too hot to bake here in Concord. So while most people think of crock pots as winter appliances, I (Mary Kate) like mine in summer since they really don’t add much to the heat in the house. This slow cooker burrito bowl recipe definitely sounds worth trying — I’d love to try it with pork, too.
Cara at Forks and Beans is killing me with these gluten-free home-made Ding Dongs. I think the cake would even be safe for the corn-allergic, though I’m unaware, so far, of a whipped cream substitute that is both corn-free and coconut-free for Denise. Any ideas? (Based on my sensitivity levels, the cake may be possible if we skip the xanthan gum, but it might not work for other more sensitive corn allergic people. I’m wondering about using lard based frosting instead of whip cream. Yes, I know how appetizing that sounds, but no safe margarine and no safe shortenings… – D) (I think that’s what twinkie filling and such is likely made of. That or Crisco. — MK)
Our friend Mary S. often sends us interesting links and news items and this week she sent me this one. Apparently a little girl had an allergic reaction after eating blueberry pie. Not to the blueberry pie, but to the residue of streptomycin, an antibiotic used as a pesticide on fruit, to which she was apparently allergic. I (Denise) don’t even know what to say about this, except that it seems like every day gives me more reason to mistrust our food supply.
It must be fall, I’m craving baked goods. I found this recipe for Salted Caramel Glazed Chocolate Donuts, for which I would need to sub out the flax, coconut oil, and coconut milk, but I think they may be possible for me. (Chia, lard, and… what do you use for milks now? Rice? Maybe rice with some added fat would work there. — MK)
Hope you all have a great weekend!