Leaving Las Vegas, with S'mores

Once again, I've disappeared for a bit. But you'll forgive me, won't you? This time it was so that I could move back to Alaska, which has been loads of work, but is inspiring all over again. Instead of sweating my buns off in Vegas, ruing the thought of even approaching the oven, now I get beachside campfires, glorious wild berries, a monthly local market to bake for and old friends to share with. In short, I have more motivation to bake and create than ever.

This month I've come up with one more cookie recipe for the Holiday book, no dairy, low fructose pudding, and have two great cake recipes in the works which just need some refining. My favorite achievement though has been polishing my recipe for truly nummy Graham Crackers. Yay! (Except that I can't stop eating them.) They're destined for the summer section of the forthcoming holiday book, right next to the corn syrup free marshmallows I perfected just before leaving Las Vegas. 

I've also tested a nut free version of my beloved chocolate chip cookies with truly glorious results. I might be persuaded to post that one here for everyone if there was enough interest... Wink, wink, nudge, nudge, know what I mean?

Till then, I'm off to dive head first into a patch of red huckleberries. God, I love them! I think red huckleberries deserve their own dessert. Don't you? For anyone Ketchikan way the first Saturday in August, I will be at the Blueberry Festival, possibly selling some miraculous new recipe full of glorious red huckleberries, selling and signing books and even peddling some baked goods. See you there!

Magic is happening, even when I forget to show you

I know I can be bad about posting regularly, but around here we are truly never idle. So when I disappear, it usually means there's something awesome going on.

This week I've finished these amazing low carb, grain free wonders:

Fluffy pancakes

Awesome salmon cakes

Lucious Lamb Burgers

Dairy Optional Whipped Cream

Divine mini cheesecakes 

60 second pizza sauce

And I have in progress:

Good, easy crackers

Those pesky, never perfect brownies

A couple nummy sauces and...

(Trumpets sound... Drum roll.. Symbol crash!)

Tada!

Extremely promising paleo pizza crust

It made a hell of a lunch today! :-)

I can't wait to share a whole new book with you all! Until then, I'll be working really hard to make it worthy of all your taste buds, and able to support and enhance your health, too.

XO,

Dawn

Livin' la vida Low Carb

To celebrate the new book idea (which I spent the whole morning working on), tada! A variation on my favorite low carb/paleo breakfast.

Fried eggs, over easy (usually, they went a little too long today, but were still good!)

Ripe Avocado

My homemade Habanero Mayonaise

A few, divine raspberries

And today as a treat, one of my brownie failures

Yum!

I rarely ever get tired of eggs in the morning, but I think the real secret to this is spicing them well and having a variety of accompanying sauce recipes to rotate through, which changes up the taste, texture and even nutritional profile. 

Try sprinkling eggs with sea salt and black pepper as soon as they're in the pan, then after you flip, sprinkle liberally with turmeric. It's awesome, savory, and way better than plain. And if you're looking for an extra kick of spice and/or nutrition, you can add cayenne, garam masala, and/or kelp powder at this point too. I know it sounds crazy, but I love it! Experiment with your eggs tomorrow morning, and see what you like best. Remember that if you go all out, you'll want something cooling to accompany the spice, so serve it with mayo, sour cream, yogurt or similar and enjoy.

I'm thinking of including my recipes for habanero sauce and mayo in a later post, but I have to measure things first! They're recipes I always seem to just throw together, so I'll have to work on it for you.

Happy Saturday!