Raspberry & White Chocolate Blondie: Gluten free or not… It’s the most popular slice, this Raspberry & White Chocolate Blondie. We always make ours gluten free…it just covers more bases that way. Plus it’s really easy! We made it for the fabulous Sketchbook Stories Art Workshop last
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Mango, Polenta & Ricotta Cake with Lime Butter Cream. As many of you know, I have been extremely fortunate to have another amazing trip come into my field of vision. This time to Orvieto, central Italy. So excited! https://foodthatsings.com/food-art-journaling-in-italy/ I have never been to this part of Italy
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Cook up for Mum & Dad. And now for a cook up for mum & dad. Time to add some freezer fillers & get as many vegetables into their diet as possible. We are making a baked dinner with loads of crunchy veggies, roast pork & crispy
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The Duchess’s Cooking Classes are on the list as the 5th most popular activity to do while in Sicily. You stay in the magnificent old apartments, you shop at the freshest of markets, you pick herbs & lemons straight form her garden, you cook Sicilian fare &
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SUGARS…SILENT POISONS! Are they all the same? Can we make wiser choices? RAPADURA? PANELA? SUCANAT? MUSCAVADO? TURBINADO? ORGANIC RAW SUGAR? This article deserves a re-post!! Very topical people, & we need to keep educating ourselves….then we get to make our own choices! http://quirkycooking.blogspot.com.au https://www.facebook.com/pages/Quirky-Cooking/124673354253243 Found this awesome
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Sugar verses Honey Tuesday Tales…Product Info. So you want to substitute honey for sugar….! It all depends on “what for?” There’s lots of interesting chatter about sugar these days, guess there has been for quite some time now. We thought a little product information may be useful.
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