BIZZY BAKES

Hi Everyone, I am still can't access my blog normally.  I call my route in, the back door, and I am hoping someone relates to the problem and can help me.  Google has stopped responding so I am sitting out here on a cloud, in the sky, just floating around, not being able to ground myself and walk into my blog through the front door. This feeling of floating is not a bad one and I have enjoyed a full week off.  I had hoped, there would be a solution and since there is not, I plan to hobble along.  I do miss my blog. I have had a lot of thinking time and in that span, idea after idea popped up and then of course, disappeared. I must carry a small notebook with me to jot down these thoughts. I was giving consideration to what changes, I would like to make.  I know, my dream has always been to mix my new passions, teaching and cooking.  I have never found a way to mix the two.  I could use some thoughts from you. I came to writing something about...

                  This is one of my favorites and I used to make it often.  It has been a while, since I made this particular style sweet potato, all dressed up with it's Nut Topping. I made changes from my original recipe.  I did not add any butter or margarine to the sweet potatoes, not did I add sugar.  The sweet potatoes stand alone.  I seasoned it with pumpkin pie spice and vanilla and cinnamon. Yummy,  This is a childhood memory although, it was nude, no topping. Mashed Sweet Potatoes with Pecan Streusel Ingredients: 3 eggs 5 large sweet potatoes 1 teaspoon vanilla 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 14 cup gluten-free flour 2/3 cup brown sugar 1 - 2 teaspoons oil  (walnut, hazelnut, canola) 1/2 cup chopped pecans Method: Preheat oven to 350 degrees F.  Grease casserole.  Mash sweet potatoes until smooth in a large bowl.  Add vanilla and spices and m...

 First, I thought that this unusual combination would not go together but they did mesh beautifully and I have a new cookie to add to my repertoire. Cranberry, Pecan and White Chocolate Cookies The richness of the flavors blended together is just right.  I love the softness of the cranberry in contrast with the harder pecans and chocolate – I love chocolate.    This was an easy recipe, using one bowl instead of the usual two bowl method. Ingredients: 3 cups gluten-free flour mixture 1 teaspoon baking soda                              3/4 teaspoon salt 1 cup margarine 1 cup brown sugar 2 eggs 1 tablespoon vanilla 1 cup dried cranberries a cup white chocolate chips 1 cup chopped pecans    Method: Preheat oven to 350 degrees. Beat margarine in a large mixing bow until fluffy. (2-3 minute...