Smoky Pumpkin Pecan Bars

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We are in the thick of pumpkin season, my favorite time of year in the kitchen. So many versatile recipes – from sweet to savory – and this one, I do believe, is now at the top of my list.

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Blueberry Corn Muffins

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As I’ve said in many of my baking posts, most of these recipes are for anyone who just loves good food.  It doesn’t matter that the ingredients happen to be gluten free or made with whole grains or alternative sweeteners – as long as it works for YOU.  It’s all about flavor…

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Apricot Blueberry Crisp

The Napa farmers’ markets are bursting with fresh fruit…and these two gems will disappear in just two weeks!  Apricots have been scare the last two years so I am stocking up on my supply for desserts, sauces and jam.  The very best come from our good friend, Michele Bera, who indulges us at market with her stone fruits from Vacaville.  And if you think blueberries are mild with flavor…then you have not tried Stokes!  In a word: explosive.

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The Best Carrot Cake Ever

We all have our own favorite carrot cake recipe, but now you’ll have a new one:)  I made this for a crowd at the St. Helena Farmers’ market and it was a huge hit.  Super moist and rich, yet light.  The recipe comes from Fran Costigan’s “More Great Good Dairy Free Desserts, Naturally which has an abundance of healthful sweets that are not only delicious, but also vegan.

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Green Celebration!

Today the color green reaches beyond the hills into our clothes and onto our plates.  I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…

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Whole Grain & Gluten Free Bread

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For those who can consume wheat products and other forms of gluten, don’t be scared of this post.  For those who can’t, rejoice!  Either way – you all have come upon a recipe for one hearty and easy-to-make fresh baked bread…

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Fresh Goji Berry Muffins

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Do you have any idea what is in this bowl?  I’ll pay the first person who gets it right.  (You will be paid in anti-oxidants:)  One person guessed a type of pepper; others a fruit, and someone thought they resembled “Hot Tamales” from the movie theater.  Still no clue?  Well, I was stumped, too…

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Molasses Pepper Cookies

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I wanted to get this in before you are completely sick of baking.  I hope I’m not too late ‘cuz these cookies are SO worth it.  I adapted the recipe from Tori Ritchie, a local cookbook author and TV chef, who writes a wonderful blog called “Tuesday’s Recipe.”  After further review, Tori gives the original credit to the San Francisco Chronicle, which is often what happens when something is THAT good.  It gets passed on umpteen times.

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Quick and Easy Rye Bread

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I am on the last of my turkey barley soup (figured you had enough of those recipes)…but what I’ll miss the most is what went alongside: the homemade rye bread.  To date, I have had the worst luck with yeast breads.  Not sure if its my oven, the vessel I put the loaf into, or one too few “Hail Mary’s.”  Yes, I do use whole grain flours, but I also follow recipes, as making bread is pretty much an exact science.  So with one of my favorite bread flavors being rye, I decided to mix it up a little and blend a few of my ‘successful’ ingredients together.

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Raspberry Corn Muffins

Berries are bursting at the farmers’ markets and raspberries are especially sweet and flavorful.  Raspberries are super high in fiber (8 grams/cup – most of all berries,) which makes them strong cholesterol busters. They are low in calories (60 per cup) and great for weight control.  Raspberries are also high in antioxidants, and are anti-microbial, so they help fight Candida…which almost everyone has in one form or another.

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