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 Lactose Free
We took advantage of the end-of-summer fruit season and used the peaches and blackberries we love so much to create delicious scones.
We experimented with this recipe a year ago when I first discovered delicata squash. It’s such a mild, delicious flavor, not bitter at all, and you can eat the skin. That makes it easier to prep and roast.
It’s all about the molasses. No, this deep-colored, complex-flavored pumpkin custard isn’t overcooked. The ‘secret’ ingredients are dark brown sugar and, especially important, molasses.
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.
We can’t wait to be together and cook together again, but in the meantime, here’s a fun challenge: social distance nachos.
When Rebel was little she discovered chocolate covered strawberries. We were out to dinner with my parents and Mom splurged. Rebecca thrilled at the fancy dessert — eye popping and no forks needed.
At some point during college I realized I love miniature items - hotel ketchup bottles with room service, mini hot sauce, and small pots of honey.
I’ve got such vivid memories of being a tiny kid sitting at the table while my mom made pie. Watching her work the dough into small crumbles and roll it out on a floured counter mesmerized me.
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.
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.
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.
