Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook.  Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen.  The recipes were straight forward and always tasted great.  No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed.  I considered things like yogurt, sour cream or applesauce.  But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup.  It is my favorite flour for making muffins and quick breads!

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Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

  • 195 g. gluten free all-purpose flour (about 1-1/2 cups)
  • 1.3 g. cinnamon (1 tsp.)
  • 3.3 g. baking soda (1/2 tsp.)
  • 1.6 g. salt (1/4 tsp.)
  • .75 g. baking powder (1/4 tsp.)
  • .6 g. nutmeg (1/4 tsp.)

Wet Ingredients

  • 105 g. granulated sugar (1/2 cup)
  • 47 g. brown sugar (1/4 cup)
  • 65 g. sourdough discard (1/4 cup)
  • 50 g. canola oil (1/4 cup)
  • 50 g. egg (1 large)
  • 1 cup shredded zucchini (about 1/2 medium)
  • zest of 1/2 lemon
  • pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients.  Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another.  Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick.  Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist.  Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day.  Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

© Better Homes & Gardens

 

Gluten Free Pumpkin Sour Cream Pancakes

With fall days arriving there are pumpkin recipes popping up everywhere.  I have my own traditions, like the Gluten Free Pumpkin Applesauce Muffins that I make every year.  Then there’s Gluten Free Pumpkin Pasta, Harvest Sauce and even Pumpkin Meatballs!

This post started as one of those “use it up” recipes.  I had just a little bit of sour cream, and a little pumpkin puree left over.  You know I hate to throw anything away. 😉 So who wants pancakes?

The recipe makes a small batch, breakfast for two.  I ended up with 5 full size pancakes and one mini pancake.  You can double or triple the recipe for a large family, or if you want extra to freeze for later.

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Ingredients:

Dry ingredients:

Wet ingredients:

  • 1/4 cup canned pumpkin puree
  • 1/4 cup sour cream
  • 2 tbsp. sugar
  • 1 large egg
  • 1 tbsp. canola oil
  • 1/2 tsp. vanilla
  • 2/3 cups milk (I used 2%)

+ Butter for the griddle

Preparation:

Preheat your griddle.  Be sure that it is nice and hot before you begin cooking. (Hint💡 Ever wonder why that first pancake is always “a little funny”?  The reason may be that your griddle wasn’t hot enough!)

Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other.  Stir the wet and dry ingredients together, just until moistened.

Melt butter 1 tbsp. at a time on the griddle.  Scoop batter by 1/3 cups and add to the griddle, leaving space in between.

Cook for 5 minutes then flip.  Cook 3-5 more minutes.  Keep in mind that gluten free pancakes take longer to cook than regular pancakes.  Check if they are done by inserting a toothpick in the center.  If it comes out dry, they are ready.

If you have a little batter left over at the end, you can make a test pancake, here’s mine.  Just one bite!

You can serve the pancakes immediately or freeze for later.  I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.

They reheat beautifully, about 75 seconds in the microwave.  So, who’s ready for breakfast?

Notes ♪♫ I confess, I like a nice pumpkin on the front porch, but in the kitchen, I prefer out of the can.  It’s just easier and I think it tastes better. 🤷🏻‍♀️Look for canned pumpkin puree (not pumpkin pie filling).  Pumpkin should be the only ingredient.  I used Libby’s.

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Honey Glazed Pork Chops

Pork chops are an easy and economical main course.  There are so many ways to prepare them!  I have always breaded and baked mine, but in the summer, I want something a little lighter.  This simple recipe is the one to keep handy for your weeknight rotation.  You will love the honey glaze, and the pork chops come out tender and juicy every time.

2 Servings

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Ingredients:

Preparation:

Choose chops that are all about the same size, so that they finish cooking at the same time.  Whisk together the olive oil, honey, soy sauce and Worcestershire sauce in a baking dish large enough to hold your pork chops in a single layer.

Add the pork chops and marinate for 30-45 minutes at room temperature, turning every 10 minutes.

I cooked the chops in a large non-stick grill pan, you want them spaced out in the pan, not touching.  Coat the pan with cooking spray and heat over medium low.  Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes.  Keep the cover on, and don’t move the chops around in the pan.

Turn the pork chops over, drizzle any remaining marinade over the top and sprinkle more seasoning.  Cover and cook for an additional 3-5 minutes, depending on the thickness of the chops and how you like them done.  According to food safety guidelines, pork should be cooked to a minimum of 145° and for me this is perfect.  Check with a thermometer to be sure.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds.

Transfer to a serving dish and garnish with chives.  I served with roasted cauliflower and sweet potato.

Doesn’t that look good?  Now that you know how easy it is, surprise your family with a delicious pork chop dinner this week.  Make it once and it will become an instant favorite!

Notes ♪♫ The secret to tender juicy pork chops is to not overcook them.  Use a skillet with a cover, to keep the moisture in.  For best results, cook on medium low heat, use a timer, and check with a thermometer.  

Originally published 07/05/2019         Updated 08/26/2025

Tri-Color Gluten Free Pasta

Tri-Color Gluten Free Pasta  

I love making pasta by hand and have been experimenting with coloring the dough.  I have been wanting to do this for a while and had so much fun making this test batch!

Using spinach powder and tomato powder to color the dough was inspired by browsing the tri-color pasta at the supermarket and noticing what they listed for ingredients.  That was how I got started with this recipe. 

Read on to see how easy it was to put this together!  It was a time consuming but fairly easy process using a scale, small food processor or electric chopper and gnocchi board.

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Ingredients:

Preparation:

Set up 3 bowls.  Place 1/8 tsp. salt in each bowl.  To one bowl add 1 tbsp. spinach powder, and to another bowl add 1 tbsp. tomato powder.  Add enough flour to each bowl, to equal 100 g. including the vegetable powder and salt.

Next, working with one bowl at a time, add one egg to the bowl of a small food processor and pulse to break it up.  Add the flour from the first bowl with 2 tbsp. of ice water and pulse several times, just enough to bring it together into a rough dough.  Continue with the next 2 bowls, combining the flour mixture with 1 egg, and 2 tbsp. ice water.  As you finish each color dough, press it into a ball and wrap in plastic wrap.

Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.

Let the dough balls rest at room temperature for 20 minutes.

Lightly flour a large cutting board.  Working with one color dough at a time, divide the ball in half and roll each section into a rope.  Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.

Use a bench knife to cut the ropes into 1/4″ pieces.  Remember, the pasta will grow when it cooks, so don’t make the pieces too large.

Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.

Place the finished pasta in a single layer on a floured baking sheet.  I lined mine with wax paper.

Be sure to follow food safety guidelines and refrigerate egg pasta within one hour if you are not going to cook it immediately.

You can keep the pasta in the refrigerator if cooking the same day.  Beyond that I recommend freezing it in an airtight container or freezer safe bag.  I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a Ziploc® bag.

To cook, bring a large pot of salted water to a rolling boil.  Add the pasta (do not thaw frozen pasta, just throw it into the pot), stir and cover so that the water returns to a boil quickly.  Cook for 3 minutes.  Be sure to set a timer, fresh pasta cooks very quickly, so don’t overcook!  It’s done when it floats to the top.

Drain the cooked pasta and toss with your favorite sauce.  I did mine with crumbled sausage, roasted sweet potato and cauliflower, all drizzled with a good olive oil and grated cheese.  Use simple ingredients to let the color and flavor of the pasta shine.

Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week.  Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.

Notes ♪♫ I used Better Batter bread flour in this recipe.  If you use a different flour, you may have to play with the amount of water needed to bring the dough together.  When you shop Better Batter, be sure to use my Promo Code MGFC30 for 30% off at checkout! 😉

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Gluten Free Rice-a-Roni

“Sauté and simmer, the flavor can’t be beat” ♪♫♪♫

You don’t even need a recipe, right?  The jingle tells you how to make it!  When was the last time you had “the San Francisco treat”?  For me I think it’s been decades.

If you miss boxed mixes like Rice-a-Roni® on the gluten free diet, step into the kitchen with me, and I’ll show you how I made this gluten free copycat version, all fancied up with a little bit of veggies and slivered almonds.  Only one ingredient swap was needed to make this recipe gluten free.  In place of the vermicelli, I used these thin rice noodles from Thai Kitchen.

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Servings: 3-4

Ingredients:

Preparation:

Break the rice noodles into small pieces.  I placed mine inside a zip lock bag so they wouldn’t go all over the place.  Heat the butter in a sauté pan or deep skillet with a cover.  Add the rice and noodles and sauté over medium low heat, stirring frequently for about 10 minutes.  Add the carrots and continue cooking for another 5 minutes.

Pour in the chicken broth, sprinkle with seasoning and bring to a simmer.  Cover, reduce heat to low and simmer for 15 minutes.

Remove from heat and keep covered until ready to serve.  Transfer to a serving bowl, garnish with fresh chives and slivered almonds.

Notes ♪♫ This was so easy to make, and it is such a versatile recipe.  If you need a low sodium option, use unsalted or low sodium broth.  For vegetarian, use vegetable broth.  Change up the veggies, use what you like or what you have on hand.  Vary the seasonings for a different flavor profile.  Make it a complete meal by adding a protein.  You get the idea!

 

Gluten Free Ciabatta Rolls

If you follow me on Facebook, you will have seen these rolls before.  This is my go-to recipe for lunch sandwiches, and I make a batch every couple of weeks.

They are the perfect texture, soft but not gummy inside.  You can toast them or not, they are delicious either way.

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This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger.  Bet you’re not surprised to hear that!

Chef Patrick, who I consider to be “The Oracle” of gluten free baking created this recipe, and he knows my little secret.  When I first started making these rolls, I couldn’t decide which flour to use! 🤔

I am a huge fan of Better Batter Artisan Blend.  But I love their new Bread Flour too.  So, to put my own spin on this recipe, I mixed the 2 flours together.

Shop Better Batter with my Promo Code MGFC30 for 30% off your full price purchase!

I used half artisan blend and half bread flour.  And the flavor and texture of these rolls is SO good.  The best of both worlds really.

Ingredients:

Preparation:

Weigh the ingredients (yes, even the liquid).  Combine the water and oil in the bowl of a stand mixer.  Whisk together the flours, sugar, salt and yeast in another bowl.  Add the dry ingredients to the wet and mix with the paddle attachment.  Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl.  Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy.  Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces.  If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece.  Don’t throw it away, bake it up and use it for tasting!

Note ♪ You can make the rolls larger if you like.  I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin.  Try it, especially if you don’t want to overdo it on the carbs.

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour.  As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes.  They will puff up but not double in size.

Preheat the oven to 475º.   Brush the rolls with milk, and sprinkle with seeds (optional).  I made a few each with sesame, poppy and everything bagel.  Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack.  Allow them to cool for at least 6 hours before slicing.

Remember that little baby roll?  Time for a taste test!

How nice that these rolls do not have to be toasted.

But you can toast them if you like!

Notes ♪♫ The original recipe by Chef Patrick Auger can be found here.  Of course, you do not have to combine the 2 flours together.  I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary.  You will think you’re eating regular bread.  And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

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Gluten Free Briolata (Italian Sausage and Onion Bread Ring)

“Briolata” is an Italian sausage bread of Sicilian origin that is similar to a focaccia or calzone.  Also known as Bignolati, the bread is filled with sausage and caramelized onions then shaped into a ring.

I used the new gluten free Pizza Crust Mix from Better Batter to recreate this Italian inspired recipe.  Another gluten free makeover success story that was truly easy!

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Ingredients:

  • 454 g (1 lb. bag) Better Batter Pizza Crust Mix
  • 7 g (1 pkg.) instant yeast
  • 1-1/2 cups (340 g) warm water
  • 2 tbsp. (30 g) olive oil
  • 1 large, sweet onion, diced
  • 2 tbsp. butter
  • 2 sweet Italian sausage, casings removed (I used Premio)
  • fresh ground pepper
  • more olive oil, for brushing
  • coarse salt

Get 30% off your full price purchase at Better Batter with my Promo Code MGFC30.

Preparation:

Combine the Pizza Crust Mix, yeast, water and oil in the bowl of a stand mixer.  Knead for 5 minutes, then shape the dough into a ball.  Place it in an oiled bowl and turn to coat.  Cover and refrigerate overnight.

In the morning take the dough out of the refrigerator while you prepare the onions and sausage.

Melt the butter in a large, stainless-steel skillet.  Dice the onions and add to the pan.   Cook them slowly on medium low heat, stirring occasionally until soft and caramelized, taking on a golden-brown color.

Set the onions aside to drain in a colander, and add the sausage to the same skillet, breaking it up with a spatula.  Continue turning and chopping the meat until browned all over and cooked through.  Remove from the pan with a slotted spoon and combine with the onions to drain and cool to room temperature.

Cut a sheet of parchment paper and lay it out on the counter.  Sprinkle with flour and turn the dough out.

Roll out the dough into a rectangle, about 11″ x 14″.  You are going to love working with this dough.  It rolls like a dream, who knew gluten free could do that?

Sprinkle the dough with fresh ground pepper and spread half of the sausage and onions in a thin layer.  You don’t want to load it up with too much filling.

Now do an envelope fold.

Rotate the dough 90 degrees and roll out again into a rectangle.  Spread with the remaining sausage and onions.  Repeat the envelope fold.

Next turn the dough seam side down and shape it into a round.  Pinch the dough to patch any cracks and smooth with a spatula.

Here’s a trick to form the ring.  Gently insert one end of your French rolling pin into the center of the dough.  Rotate to open up the center!

Once you have formed the ring, cover with plastic wrap and let it rest for 30 minutes while preheating the oven to 500º with a baking stone on the middle shelf.

Just before baking, rub or brush the loaf with olive oil and cut slits in the dough for steam to escape.  You may want to trim the parchment paper, so the edges don’t burn.  I used a pizza peel to transfer the bread ring onto the pizza stone with the parchment.  Throw a few ice cubes onto the bottom of the oven and bake for 10 minutes.

After 10 minutes, carefully remove the parchment paper with long tongs.  Reduce the oven temperature to 450º, throw in a few more ice cubes and continue baking directly on the pizza stone for another 30 minutes or until the internal temperature reaches 205º.

Remove from the oven and cool slightly before slicing.  SO GOOD!!!

This bread is best eaten while still slightly warm the day it is baked.  If you reheat it, I highly recommend using an air fryer to maintain the crunchy crust.  Microwaving will do in a pinch, but it does change the texture.  Refrigerate leftovers for up to 2 days or freeze slices for longer storage.

Notes ♪♫ If you thought that rolling and shaping gluten free dough was an impossible dream, pinch yourself!  With the new Gluten Free Bread Flour and Pizza Crust Mix from Better Batter, you can do all that and more!  Be sure to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off your full price purchase.

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Gluten Free Honey Balsamic Pork Chops with Pasta and Peas

This easy and delicious meal is an old favorite of mine.  I’m not quite sure where the original recipe came from, but I have been making it for 25+ years and converted it to gluten free just by changing the pasta and soy sauce.  It comes to the table in a casual but impressive presentation that will bring on the compliments!

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Way back when, I always used orecchiette pasta when making this dish.  I have struggled for years to find a gluten free substitute- until I had the good fortune to find Gluten Free Orecchiette from Farabella.  They were just what I wanted, but feel free to use your favorite gluten free pasta.

Serves 6 (can be scaled)

Ingredients:

  • 24 oz. thin slice lean boneless pork chops
  • 8 oz. gluten free pasta
  • 1-1/3 cups frozen peas
  • 1 cup sweet onion, diced
  • 3 tbsp. honey
  • 2 tbsp. gluten free soy sauce or tamari
  • 1 tbsp. balsamic vinegar
  • 1 tsp. arrowroot (or corn starch)
  • pinch of red pepper flakes
  • 3 tbsp. olive oil, divided
  • salt and pepper to taste

Preparation:

Bring salted water to a boil for the pasta.  Whisk together the honey, gluten free soy sauce, balsamic vinegar, arrowroot and red pepper flakes.

Add the pasta to the boiling water and cook for 2 minutes less than the package directions.

Heat a deep skillet or Sautee Pan with 2 tbsp. olive oil.  Season the pork with salt and pepper and brown 2 minutes per side on medium heat (they will not be cooked through at this point).  Drizzle with 1 tbsp. of the balsamic mixture, remove to a plate and keep warm.

Add the onions to the skillet with an additional tbsp. olive oil.  When the onions are translucent, add 2 tbsp. of the balsamic mixture.  Cook, stirring frequently until most of the liquid has evaporated.

Return the pork chops to the skillet with the peas and drizzle with the remaining balsamic mixture.  Continue to cook for several more minutes, until the pork chops are heated through.

Drain the pasta, add to the skillet and toss to coat.  Remove from heat and serve right in the pan for a casual dinner.

Notes ♪♫ I loved the Gluten Free Orecchiette pasta from Farabella that you see in this dish.  But did you know that this is a fun pasta shape to make from scratch?  Check out my homemade Gluten Free Orecchiette in this post for complete instructions!

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Gluten Free Apple Chicken Breakfast Patties

What’s for breakfast today?  If you follow me, you know that most of the time I tend to avoid processed food and prefer cooking from scratch.  Most of the time yes, but- there are definitely some convenience foods that I have resisted giving up!  I love having sausage for breakfast and am especially fond of those little Apple Chicken Sausage links that you can buy.

Of course, they are gluten free and maybe not that bad for you.  But I wondered if I could make something myself with great flavor and fewer additives.  The result was this Apple Chicken Breakfast Patty that is healthier and much lower in salt and fat than store bought sausage.

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When experimenting with this recipe, the first thing I learned was that diced apple and Vidalia onion made the patties very sweet.  So sweet that I hesitated to call them a sausage.  So, for this chicken patty to be breakfast worthy, I tested a batch with red onion for a little balance of savory.  Both batches were good!

For the spice, you really need a good sausage seasoning.  I made my own spice blend, the same one that I use in my traditional Breakfast Sausage Patties made with pork, but you can also use a purchased sausage seasoning.  I like this one, from Nashville Spice Co.

Ingredients:

  • 1 lb. ground chicken
  • 1 cup diced apple
  • 1/2 cup diced onion (use red or sweet onion)
  • 1 tsp light olive oil or butter
  • 2 tbsp maple syrup

  • SEASONING
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp fennel
  • 1/4 tsp coriander
  • OR
  • 1 tbsp purchased sausage seasoning

Preparation:

Cook the diced apples and onions in a skillet over low heat with 1 tsp. of either light olive oil or butter.  Continue stirring until most of the liquid has been released and evaporated.  Set aside to cool in the pan.

Hint: You can do this a day ahead and refrigerate.

Add the ground chicken to a bowl and use 2 forks (or a potato masher) to incorporate the apple mixture, seasoning, potato flakes and maple syrup.

Form 2 oz patties and place on a sheet pan lined with parchment or wax paper.

To store, cover with plastic wrap and freeze in a single layer for a few hours.  Then, wrap individually and store in freezer safe bags.

Before cooking, I like to press the thawed patties to about 1/3″ thickness, this ensures they will cook quickly and evenly.  Heat a skillet with a light spray of oil and sprinkle the patties with more seasoning.  Cook on medium low heat until lightly browned on both sides.

I always like to have a serving of protein with breakfast, and this was a nice change from my usual pork sausage or Canadian bacon.

Notes ♪♫ If you enjoyed this post, be sure to check out my homemade Breakfast Sausage Patties made with pork, and my Homemade Italian Sausage Patties.

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Espresso Hazelnut Chocolate Cake with Better Batter

You know I am a big believer in baking from scratch, but there are times when it is convenient to have a gluten free cake mix in the pantry.  In a pinch, I can always make something gluten free for an impromptu gathering or last-minute party dessert.

This yummy chocolate cake started with the Chocolate Cake Mix from Better Batter, but I wanted to zhuzh it up!  Nothing drastic, just a few small tweaks to bring out the chocolate flavor and make it special.

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I baked it in a long, skinny pan for diet friendly slices.  Check out this Pullman pan from USA Bakeware; I use it for cakes and quick breads.

Ingredients:

Preparation:

Preheat the oven to 325º.  Mist the bottom of the pan with cooking spray.

Beat the eggs in a stand mixer with the whisk attachment.  Add the oil, espresso powder and hazelnut extract.  Beat to incorporate.

Next add the cake mix, along with the milk and beat on low speed for 30 seconds (don’t overmix).

Pour the batter into the prepared pan and place in the oven on the middle rack.  Set your timer for 55 minutes.

Test with a toothpick.  In my oven it was done in 1 hour.

Remove from the oven and cool in the pan for 15 minutes then tip the pan gently to slide the cake onto a rack to cool.

Cool for 15-20 minutes longer then transfer the cake to a serving dish.  Dust with powdered sugar just before slicing.

I hope you enjoyed this post!  For more like this, check out my Lemon Blueberry Cake made with Better Batter Yellow Cake Mix.

Notes

♪ Can you use a regular loaf pan?  Yes, but you may need to adjust the baking time, depending on the size of your pan.  Keep in mind that the cake will cook faster in a dark pan.  Start checking with a toothpick at 45 minutes and keep an eye on it so that it doesn’t get overdone.

♫ When a box mix calls for water, add milk instead for a richer taste.  To personalize a mix, add extracts, spices or even liqueurs to zhuzh up the flavor! 😉

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