I ran across this recipe for Skillet Cake in the latest Penzey's catalog and was intrigued. I love using my cast iron skillet for just about everything, but cake? I had to try it.

When faced with bananas that need to be used rapidly before they go bad, I've always made banana bread. This time, I decided to make cookies instead. I'm really happy with how they turned out - they are not overly cake-y, but they are moist with a nice little crisp around the edges. And a plus for my family is that they are egg free as well as being gluten and casein free.

Normally I write about food. But I have a daughter on the spectrum, so I thought that this once it'd be okay to write about what we've been dealing with lately in our home as it relates to Aspergers Syndrome. For years I've been obsessed about how to tell Anna about Aspergers in a way that will lead to self-awareness and self-acceptance, and now that we've finally had the "big talk" and she has a name for her differences, I thought I'd share our (ever evolving) story for those who may also be in the same boat.
Recipes will resume shortly, I promise. Thanks for reading.

Who likes to eat pie for breakfast? I love pie for breakfast, especially fruit pies bursting with jammy goodness. So what's a gal to do when she's craving pie but does not have time to fuss with a pie crust? Make a crisp, of course. My girls really like this crisp for breakfast - it's a nice change from your standard cereal or bread items. I cut back on the sugar in this crisp a little bit to let the fruit really shine. This crisp is easy enough to make the morning of, but I make it the night before because I am not a morning person. I love to bake, but not before at least a cup of coffee!

Here is a recipe for velvety vegan chocolate pudding - and believe it or not, it's made with avocados and prunes. Yes, you read that right. I don't know how else to preface this recipe other than to say it's really good.

Wow, it feels like I've fallen off the face of the earth into a new home black hole. I can't believe it's been two months since I've posted a recipe! We've moved and I've been consumed with packing, cleaning, unpacking, fixing stuff, buying stuff, and not cooking much at all. What I have made has been simple, like this millet pilaf. Millet cooks fast, which is great for busy nights. It is technically a seed, but it's used like a grain; it's high in fiber and magnesium. While some people like millet as a creamy hot cereal for breakfast, I like millet toasted and savory. You can fix it any way you like it. Millet - it's not just for the birds!

My girls prefer chocolate pudding to vanilla. This pudding is very chocolatey, which makes them very happy.

Last week I got word from the allergist that my youngest has an egg allergy that is contributing to her worsening eczema. So along with baking gluten free, casein free, soy free and peanut free, I have the pleasure of adding egg-free to that list. Oh, and coconut too. Sigh.
Luckily I have a really awesome scone recipe that is already originally egg free, I just had to make it gluten and casein free. The fact that there is no egg and not much liquid makes these scones dry inside, which I love. They go great with a cup of tea or a glass of milk for the kids. Having made these, I feel better about baking with so many restrictions. It can be done. And the results taste good too.
These scones are best warm and will keep on the counter for a day. After a day, store in the fridge or freezer and reheat until warm in the microwave or the oven before serving.

Frittatas are are fabulous. They are easy and fast and versatile, a good kitchen sink type of recipe for whatever lonely vegetables are hanging around in the crisper. They are great for breakfast, lunch or dinner and leftovers (if you happen to have any) reheat well the next day. This particular frittata recipe, originally by Cooking Light is one all four family members enjoy (sans salsa for Anna - she can't handle the sauce texture). If you like, you can add 3 cups of crushed tortilla chips to this recipe - saute with the onions and proceed with the recipe as directed.

Chicken Potpie might sound involved, but it's really not. It's a nice change from chicken soup and it sticks to your ribs, which is great for cold weather. To this recipe I added red lentils and leftover rice, which made the dish thick and hearty, but if you like a little more liquid then use red lentils OR cooked rice. The red lentils don't take long to cook, they dissolve nicely and they lend a pretty color to the dish.