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It is hard to believe that another year is ending and 2014 begins in just two days. Before we look ahead I thought we could take a quick look back at some favorite Chocolate Monday posts of 2013.
It was a wonderful year for discovering new recipes and learning more about converting recipes to gluten-free with some spectacular disasters and crowning achievements. It is like being a beginning baker again and rediscovering the joy of first successes.
I got to try some incredible flours made from grape skins and seeds (the leftovers from the winemaking process) from Whole Vine. They are really remarkable and add a subtle aroma and flavor to your baked goods. They also have the added benefit of naturally increasing the shelf-life…
View Full Recipe at The Heritage Cook
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