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23 Oct '13

Gluten-Free Rosemary Crackers

Posted by Annie Messing in Recipes
rosemary  crackers


Have you ever wanted to try making your own homemade crackers? I have...but for some reason, I always thought it would be very difficult.

Well, let me just tell you...it's not! I whipped up a batch of these gluten-free rosemary crackers in less than half an hour. 

The crackers have a great crunch (as any good cracker should) and a nice flavorful kick of rosemary. Eat it plain or with a soft cheese spread. The adults of the house will love it...and so will the little ones! Whether you eat gluten-free or not, these rosemary crackers will come in handy for all your upcoming holiday parties.



Gluten-Free Rosemary Crackers

1 ¾ cups blanched almond flour (note that this is different than almond meal)
½ teaspoon sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

In a large bowl, combine almond flour, salt and rosemary

In a medium bowl, whisk together olive oil and egg

Stir wet ingredients into almond flour mixture until thoroughly combined

Roll the dough into a ball and place between 2 sheets of parchment paper

Use a rolling pin to press dough to ⅛ inch thickness 

Remove top piece of parchment paper

Transfer the bottom piece with rolled out dough onto baking sheet

Cut dough into 2-inch squares with a knife or pizza cutter

Bake at 350° for 12-15 minutes, until lightly golden

Let crackers cool on baking sheet for 15 minutes, then serve

Makes about 24 crackers

See original recipe and how-to video here.

07 Oct '13

Corn Chowder with Shrimp

Posted by Annie Messing in Recipes

For several years now, this chowder recipe has been a favorite fall soup for my family.

I learned to make it when we lived in New England...and especially this time of year, when there's a deepening chill in the evening air, spoonfuls of thick corn chowder really hit the spot. Enjoy!

Corn Chowder with Shrimp (serves 12)

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 cans creamed corn + 2 bags of frozen corn (total amount of corn should be 60 oz.)
2 cups milk
2-3 tsp. salt 
1 tsp tarragon
1 tsp. celery salt
1 tsp. onion salt
1 lb. cooked shrimp (tails removed)

Cream sauce: 2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk

Directions: In a large stock pot, saute celery and onion in butter. Add all other ingredients except the frozen corn. In another saucepan, make the cream sauce by melting the butter until it is bubbling. Keeping the heat low, add in flour, then the milk. When sauce has thickened, add in frozen corn and mix well. Pour contents of saucepan into the stock pot and simmer for 20-30 minutes. Add half and half to taste.

24 Sep '13

Gluten-Free Pumpkin Cookies

Posted by Annie Messing in Recipes
If Brimful was a "real" shop, where you could walk in and browse, I’m pretty sure these pumpkin cookies would be up at the register counter, enticing you with its delicious pumpkin scent. Shopping and eating, it's a great combination, isn't it? Being online doesn't mean we can't still share some of this pumpkin goodness with you though! One batch makes enough for the whole family...enjoy!


pumpkin cookies


Gluten-Free Glazed Pumpkin Cookies

I adapted this recipe from one using wheat-flour. To make this recipe the original way: swap wheat for gluten-free flour and increase baking soda and baking powder by 1/2 teaspoon each. I also changed the glaze by using almond extract instead of vanilla. 

2 1/2 cups Pamela's Baking & Pancake Mix (my go-to gluten-free flour mix)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups evaporated sugar cane
1/2 cup butter (1 stick), softened
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract

1) Preheat oven to 350° F. Lightly grease two baking sheets.

2) In a medium mixing bowl, combine gluten-free flour, baking soda, baking powder, cinnamon, nutmeg and salt.

3) In a second mixing bowl, beat together sugar and butter until well-blended. Add in pumpkin, egg and vanilla extract until smooth.

4) Slowly beat in the flour mixture to the sugar mixture.

5) Drop cookie dough (a regular spoon works well) onto baking sheets. Place cookies about an inch apart.

6) Bake for 15 to 18 minutes or until edges are firm (at elevation, I baked for the full 18 minutes).

7) Cool on baking sheets for a few minutes, then remove to wire racks to cool completely.

8) Using a fork, drizzle sugar glaze (see recipe below) over cookies.

Glaze ingredients:

2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon almond extract
Mix until smooth. If too stiff, heat in microwave for 10-15 seconds.