Welcome to Burnt Toast food blog. We’re Lee and Rebel, mom and daughter home cooks.
Join us in a conversation about our favorite foods, family stories, recipes we’ve updated for food intolerances, and the fun we have cooking together for parties and gatherings.
Cook together. Eat together.
All in Recipes
Here’s a fun and flavor-packed cookie for your next party (or just because). The recipe combines three types of chocolate with decadent macadamia nuts. We used regular cocoa powder, a bit of dark chocolate (aka, black onyx) cocoa powder, and white chocolate chips.
Cutout cookies are more than just delicious, they are fun. They allow the baker to get creative, laugh and be inventive. Beyond following the steps in the recipe for the dough, the rest is really up to the creativity of the person making them.
Smoky, sweet and spicy, the layers of flavor in this red pepper dip make it a standout. It’s chunky texture works well served with pita wedges, crackers or vegetables.
Here’s one more food allergy you may not have heard about: some people can’t eat red meat, including pork. Hard to believe if you haven’t run up against it.
Before avocado eggrolls or wontons made their debut at big chain restaurants, my college roommate, whose hometown was Albuquerque, introduced a few friends and me to mini fried guacamole chimichangas. I’d never heard of anything like it, and after I tasted them, I never forgot how rich and delicious they tasted.
As we work on the blog today, we’re listening to acapella African music from the Lion King, anticipating going to the new movie tomorrow. It’s nostalgic and heart-filling to go to these remakes or the final film in a series with our adult children that we first saw as a family when they were little.
Here’s something we don’t do very often: slow down, take a little time for ourselves, and prepare food with extra care and creativity. Summer just seems like the perfect time to set aside an afternoon for friends and serve tea with a few homemade finger foods and sweets.
Brunch is one of the best meals to share with family and friends. For our family, it’s also one of the most challenging meals, especially if we eat out. Among us, we have various food allergies and intolerances: dairy, lactose, gluten and others. Brunch buffets and breakfast menus are loaded with dairy and gluten.
If you’ve been following along with our Sconedays posts you may have clued in to the fact that Lee really loves making scones and Rebel likes eating them. What we haven’t talked much about is our favorite scones toppings. Some of our family members enjoy good ol’ butter spread all over the top.
Finally, I made a gluten free scone recipe for my son-in-law. I’d already been thinking about how it would be fun to make a scone with snickerdoodle flavors since Rebel and I enjoy snickerdoodle cookies so much. Because Max loves cinnamon rolls, it seemed like the snickerdoodle flavor would be a good fit for a gluten free scone.
We wanted to create a variation on egg salad that had plenty of curry and spice — and, of course, we made them dairy free. Master chefs that we are (hah, can you sense the sarcasm?), we made tiny mixtures of mayo and spices and tasted them.
This grilled chicken is not shy on lemon, is easy to make ahead and a real crowd pleaser. We served it up as part of a buffet and sliced the whole chicken breasts into smaller servings, which makes a nice presentation on a serving platter.
