Every Last Crumb

Can I tell you how long it has been since I've had a mouth watering flaky biscuit? So long that I can't even remember what they actually taste like until I came across these in Brittany Angell's cook book Every Last Crumb. They are AMAZING! I had my first biscuit and sausage this past summer since going gluten free before gluten free was a thing and I was over the moon. This is also where the myth of being gluten free can keep you skinny. Ha. I am 99% sure I can't share the recipe on my website do to copy-write laws, but I would be more than happy to share it with you all as friends. Just send me a message!

Her cookbook is amazing. I've tried quite a few recipes thus far and all have been rather amazing. Also how many times can I say amazing in one post, but it's really the one word that encompasses my thoughts on this book. AMAZING.

In the Kitchen

The iphone 6 may have changed the way I blog. I was hesitant to get it since I do battle with the phone in general, but the Mr insisted that I would love it for the camera alone. He was right. Granted they will never surpass our pro cameras, but the ease will most definitely help me keep on top of posting. So here is my life in the kitchen as of late through the lens of my iphone...

I have made this fruit crisp three times in the last two weeks. I am obsessed. The recipe is from the book Bread & Wine. It's gluten free and fairly healthy. I eat it as a breakfast and a dessert when topped with my version of ice cream.

recipe: {from Bread & Wine with my additions}

4 cups of fruit, any will do really, but here I am using a frozen mix of blueberries, blackberries, and raspberries.

crisp topping:

1 cup of old-fashioned oats {I used gluten free}

1/2 cup raw, unsalted pecans, halved or chopped {I take mine for a fine chopping in the vitamix, which we bought at a fraction refurbished}

1/2 cup almond meal {this is my favorite to bake with}

1/4 cup maple syrup

1/4 cup olive oil

1/2 tsp salt {I used kosher, and eyeballed a little less than recommended}

Mix together crisp ingredients. Pour berries in 8x8 pan and layer the crisp topping over it. Bake at 350 35 to 40 minutes, or up to 10 min more if it's frozen, until fruit is bubbling and topping is crisp and golden. {takes me 45 min}

This little space above the microwave makes me happy. It's also the view I see from the sofa in the tv room.

{little vase found locally from AT HOME, frame bought locally {similar}, black pot {old target, but I like this one too} , cow print, beads I made, tray}

Have you ever made your own pesto? I have not, but found it so easy! I adapted this recipe from Little Dixie Cook. I used what I had on hand since we were sick and was not fit to run to the store. I used arugula in place of the spinach and left out the cheese all together since dairy tends to make me feel bad at times. I used gluten free corn/rice noodles, but can see using it over out trout tonight for dinner. YUM. KJ was a fan too, but the Mr and Ellie would not touch it since it was green. Monkey see monkey do.