Build Back Butter, Part II

Hello all!

It’s nice to be back in the Subtstack saddle, as it were. Welcome to my old and new subscribers and thanks for joining me!

With the start of the crazy cooking season, I thought it was time to relaunch. If only to remind you a 21-day countdown calendar to Thanksgiving isn’t necessary and to take a couple of deep breaths, have a slice of cake and a nap.

My job, if I do it right, is to make cooking easy and attainable; to keep us focused on what not to be afraid of (pie crust. TRUST ME.), and what to really be afraid of (Democracy dying). We should eat well in any case.

Recipe creation is my way of self-soothing and trying to share a bit of joy in the world. It keeps me from crawling under the couch when I remember Steve Bannon still isn’t in jail or that I contribute to Marjorie Taylor Greene’s salary every time I pay taxes. And never mind that I probably pay far more to the IRS than both of them combined.

I would like the majority of my recipe inspiration to come from you folks. My favorite Twitter threads are when I ask you what recipes you need, want and desire. So keep those cards and tweets coming, and I’ll keep you in recipes.

As a kick-off week special I have not one, but TWO, count ‘em TWO recipes inspired by my Twitter family. (You know I talk more with you guys than I do some members of my family. Remember: I have two teenagers.)

Today’s recipe is a gluten-free honey, lemon, ginger teacake that uses coconut sugar, developed for an amazing cook and wonderful person named Allison, who was looking for recipes that were gluten-free and didn’t use white sugar.

I’m not a fan of gluten-free flour substitutes. I prefer to use flours such as almond and oat (make sure it’s certified gluten-free) for better texture and moisture. The honey-lemon glaze on this ensures the cake is tender, pucker-y and will never-ever get dry.

 I also use coconut sugar in place of white. I tried a number of different brands in testing and my favorite by far is Wholesome brand. It lacks the acrid smell some other coconut sugars have. A plus, no?!

The other recipe is a riff on one of my all-time favorite, leave-me-alone-with-it-I’ll-finish-it-thank-you-good-bye desserts, chocolate Linzertorte, but made with tahini. I’ll send that out in this substack later this week. Subscribe and don’t miss a crumb!

Please bake along and let me know your thoughts.

I look forward to hearing from you, and grateful for your ideas, inspiration and f general insights into what’s going on in our world.

Thank you for subscribing, please share with your friends. Please subscribe and listen to the The Secret Life of Cookies podcast and cook along with me and my wonderful, notable guests as we talk about food and what’s going on in the world.

xomarissa