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Everyday Paleo Baking
Everyday Paleo Baking
Catherine Ruehle
Avoiding baking paleo-friendly because you think it'll be too tricky? We teamed up with Bob's Red Mill and popular baking instructor Cat Ruehle to help you kiss your fears goodbye! In this one-of-a-kind freebie, Cat will guide you through all the steps you need for four crowd-favorite (and included!) recipes: Triple-chocolate chunk cookies, lemon loaf with blueberry sauce, herbed flatbread and a paleo pizza crust.
Curiously Similar
We teamed up with Nielsen-Massey Vanillas and popular baking instructor Jenny McCoy to bring you this extra-sweet treat! Follow along as Jenny guides you step by step to make four flavorful recipes: Lemon-almond cream scones, mini mint chocolate chip bundt cakes, raspberry-rose water refrigerator jam, and vanilla bean gelato.
Jenny McCoy
with Jenny McCoy
Baker Nicki Sizemore and Bob’s Red Mill bring you four holiday dessert recipes to end your meals with a bang.
Nicki Sizemore
with Nicki Sizemore
Make healthy whole-grain meals accessible, flavorful and fun! Join Cooking Light executive chef Anna Bullett in this FREE mini-class.
Anna Bullett
with Anna Bullett
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It’s here! Summer is upon us, bringing picnics, barbecues, lazy dinners outside (in between water gun fights) and infinite inspiration with one simple stroll through the farmers' market. Seasonal summer foods are made for lazy cooks. And while I generally love cooking, I’d rather be outside enjoying the sun this time of year than standing at the hot stove creating elaborate meals.
by Ashley Rodriguez
When the sweet tooth calls, it's hard not to answer. But instead of reaching for a slice of chocolate cake or a sugar-bomb coffee drink, go for something more reasonable. There are plenty of healthier sweeteners available — honey, agave syrup and coconut sugar are some of our favorites — but date syrup has surpassed them all as the new "it" sweetener.
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What's up guys! Today I'm sharing my super simple, super chocolaty and super creamy chocolate ganache recipe. You can make it with dark chocolate, white chocolate or milk chocolate, and you can choose your consistency too — either silky and pourable or thick and spreadable. Here we go!
by Joshua John Russell
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Everyday Paleo Baking