A popular favorite from the original Cooqi Bakery, this take on crusty French bread will have you reaching for the fancy cheese and maybe a glass of wine. To make crostini, slice the baguette in thin diagonals, brush with olive oil, and bake until lightly browned.
At our house, we love these handy little pocket breads for just about everything. Easy to make, keep a batch on hand in the freezer for quick sandwiches, english-muffin-like toast, or mini-pizzas.
A little spicy, a little sweet, a little bit of nutritious fruit and vegetable tucked into a yummy breakfast treat!
These are my kids' perennial and most-requested favorite!
People ask me all the time for a good recipe for banana bread. This one is easy and nutritious, much better than using a box mix, for not much more effort. It can be dairy-free, as well as nut-free. A great snack item to keep on hand for kids instead of packaged bars, crackers, cereals, etc. Feel free to throw in a ½ c. of chopped walnuts pecans, or sunflower seeds. Chocolate chips are also allowed. I recommend making smaller loaves, as it is difficult to get even baking through the middle with a larger loaf. Or, make muffins.
I always get such a surprised and excited response when I suggest or make gluten-free popovers, that I want you to have this recipe. It’s a fabulous, dramatic, and relatively easy alternative to bread, and a non-sweet treat sure to please GF and non-GF eaters alike.
I originally developed this recipe for a Twin Cities Star-Tribune article on ideas for using fresh and local blueberries at the height of the berry season. It quickly became a bakery favorite, and you can use either fresh or frozen fruit, depending on what's in season.
These lightly sweet grahams make for a versatile treat. You can cut them big enough for s’mores, crumble them for pie crust, or cut little shapes, like that other brand. It’s a little more work, but for a fun outcome can be worth the effort.
Pumpkin bars were a favorite at the bakery, and this recipe has been a popular request. This version is slightly lighter than the ones we made at the bakery, which mostly means it’s hard to stop at one. Very easy and quick to make. If you want, leave out the chocolate chips and spread the top with vanilla frosting instead.