Sweet And Crumby

Baking, a Love Story


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Pucker Up for this Grapefruit and Olive Oil Cake (GF)

If life gives you lemons, I say pucker up sister. Skip the lemonade, and just figure out how to live with a little tartness. In my case, life gave me grapefruits and oranges from a friend’s neighbor’s tree. Yes, life in sunny (HA!) So Cal often bestows citrus-y delights. Another reason to love California.

grapefruitcake

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Stealthy Gluten-Free Pumpkin Streusel Muffins

Pretend you are playing the TV game show, $100,000 Pyramid. What is the category of the following items?

—“Snoring dog at my feet, drooling dog begging at my lap, the sneeze of my office mate three offices to my right and footsteps in a house full of sleeping people.”

Sadie Begging

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Role Reversal and Bacon and Potato Mini Frittatas

Sweet And Crumby

After a 10 hour excursion to the movies Saturday, I woke up on Sunday feeling like I owed my family a great big “Thank you” for letting me go AWOL. I was sure making a good, stick-to-your-ribs Sunday breakfast was a nice way to start. I was thinking hashbrowns, bacon and eggs but maybe not quite so greasy, and after a little research, found these fairly healthy Cooking Light Muffin Cup Frittatas and knew that I had landed on the right recipe. They are stuffed with crumbled bacon, sauteed diced potatoes and peppers (in a little bacon grease!), and are topped with a smattering of grated cheddar.

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Irish Whiskey Bread Pudding: How Good Intentions Go Awry

Sweet And Crumby

The road to he!! is paved with good intentions. That’s what my grandmother used to tell me now and then. Perhaps it was a hint. Basically, it means that individuals may do bad things even though they intend the results to be good.  I look back and think, maybe I was a little bit of a wild card then. I sure hope so. I really haven’t sowed any wild oats in the last 30 years or so—unless you count this Irish Whiskey Bread Pudding.

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Snowed In, Rained In Mushroom Soup

Is it just too dang cold to go outside wherever you are?  Me too.

I won’t tell you where I am because then you would know that I am a big baby. I’ve seen the news; I know that many of you have been snowed in something terrible. It’s been horrible out there in so many places, and I think the best thing you could do for yourself at this point is make soup. Continue reading


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Orange and Rosemary Chocolate Chip Cookies (GF Version)

Hi All,

I have thrown my Santa Hat into the ring and have entered the LA Times Cookies Bake Off! My original recipe, Orange and Rosemary Dark Chocolate Chip Cookies need your votes so please go to the LA Times Contest and vote for them. Let me know in the comments section here that you’ve voted, and I’ll choose one RANDOM voter to ship my cookies to on December 4 after the voting has ended. I will faithfully put all voters into the said Santa Hat and draw a name. I’ll contact you via email to get your shipping address. Happy Baking to All and to All a Good Week! 🙂 —-Geni

orange-rosemary

Gluten-Free Orange and Rosemary Infused Chocolate Chip Cookies

This a Sweet and Crumby original recipe.
Makes about 24 cookies.
2 c. Gluten-Free flour blend (mine is in my GF tab)
1 t. baking soda
1 t. xanthan or guar gum if it is not already included in your GF flour blend
3/4 t. salt
3/4 c. or 1 and 1/2 sticks of just barely softened butter
1  cup of granulated sugar
1/2 c. light brown sugar
2 eggs
1 t. vanilla extract
1 t. orange extract
1 T.  orange zest, grated
1 T. rosemary, finely chopped
1 c. dark chocolate chips

To make the cookies: Heat oven to 350 degrees Fahrenheit.  Line two cookie sheets with parchment paper.

In a large bowl, whisk together flour, baking soda, xanthan or guar gum and salt.  In a separate bowl of a stand mixer fitted with a paddle attachment,  beat on medium speed and cream together butter, sugar, eggs, vanilla, orange zest, orange extract and rosemary.  Add flour mixture to butter mixture, and beat on medium speed.  Add  chocolate chips and stir to combine.  Drop onto prepared pan using a small ice cream scoop, separating them by two inches.  Spray a little nonstick coating on your hand and lightly press down on each ball of dough.

Bake sheets one at a time for 15 minutes or until the edges are golden but centers are still soft.  Let cool 10 minutes if you can wait that long! Enjoy!