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 tagged Brunch
We took advantage of the end-of-summer fruit season and used the peaches and blackberries we love so much to create delicious scones.
Proud mom moment: I was always impressed how Rebel learned in a middle school cooking class to whip up a French omelette in a few short minutes.
I’m a scone nerd, always curious and sampling some when I spot them in a coffee shop or bakery case (even though the butter won’t agree with me), and I often bake them at home.
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.
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.
