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Pumpkin Roll II

Reviewed: Apr. 15, 2014
My cake was spongy, but the frosting is to die for!!! Best Cinnabon dupe I've found. The sponginess is probably part of the normal texture of a "roll," or it may be because I used pumpkin that was canned fresh at home.
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Basic Crepes

Reviewed: Feb. 15, 2014
I've been making these for years, and they're always a hit! I double the salt, use fat free milk, and omit the added butter (I can't taste a difference!). They're also good with half white whole grain flour and half all purpose.
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Gluten-Free Peanut Butter Cookies

Reviewed: Feb. 15, 2014
Yum! Not the best I've had, but very good!! I followed the other reviewers by adding 1/2 tsp. baking powder, 1/2 tsp. vanilla, 1/2 tsp. salt, and using 1 C white sugar and 1 C brown sugar. Then I made some each: plain (good and not flat as others complained); with whole grain rolled oats (oats were chewy as expected, but these held an extra high shape and were my favorite); with butter flavored shortening (went flat and burned at bottom); with semi-sweet chocolate chips. I was going to add gluten-free flour to the rest of the batter, but by that time the first batch was out of the oven, and they were great as they were! I made the rest with oats. Only issue was that they had a tendency to burn at the bottom while seeming quite underdone on top (I used a light colored baking sheet and parchment paper), so be sure to check bottoms and place on higher rack.
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