From “Tiny Food Party” by Teri Lyn Fisher and Jenny Park. The recent news that Hostess would be closing it’s bakery caused a run on the iconic Twinkies and Hostess cupcakes. Never fear, here’s a fun take on that beloved American dessert. These pint-size cupcakes are filled with Marshmallow Fluff instead of the traditional … Continue Reading →
Adapted from Cooking Light, July 2009 1/2 cup mashed banana (about 1 medium) 1/2 cup packed brown sugar 1/4 cup butter, softened 1/4 cup white sugar 1 teaspoon vanilla extract 1 egg 11/4 cups all-purpose flour 2 cups old-fashioned oats 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup semisweet chocolate chips Wash hands. Preheat … Continue Reading →
From “Sweet Vegan.” 4 tablespoons butter substitute, at room temperature 2/3 cup dark brown sugar 1 teaspoon vanilla extract 1 cup purchased gluten-free flour mix 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup chopped walnuts 1 cup finely shredded zucchini, drained 11/2 teaspoons egg replacer, whisked with 2 tablespoons warm water … Continue Reading →
From “Come Cook with Me” by Dorothy Zehnder 11/2 cups sugar 1 cup butter or margarine, softened 1 teaspoon vanilla extract 2 large eggs 21/4 cups all-purpose flour 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 2 cups shredded zucchini 3/4 cup chocolate chips 1 cup chopped nuts … Continue Reading →