Tag Archives: Baking

Sweetpotato Double Chocolate Cookies

Sweet Potato Double Chocolate Cookies Recipe

Last night, I was invited to make a guest appearance on Tonight In San Diego, a fantastic variety show featuring local San Diego talent.

During my appearance I talked about holiday entertaining and showed them a few of my favorite holiday recipes including Mini Buffalo Chicken Tostadas for an appetizer, Grapefruit Ginger Spiced Rum Punch for a cocktail and these “Secret Ingredient” Double Chocolate Cookies for dessert.

Read the full post here!

Mason Jar Gingerbread Cupcakes with Caramel Cream Cheese Frosting

Mason Jar Gingerbread Cupcake Recipe

While I pride myself on holding off of Christmas music, baking and decorating until after Thanksgiving, I have no problem starting the Christmas party the day after Thanksgiving, which is exactly what I’m doing on the blog today!

Read the full post here!

5 Great Ways to Incorporate Almond Milk Into Your Life

Last week I challenged a group of friends to try Silk Vanilla Almond Milk for the first time.

I’ve loved it for years and have found a variety of ways to incorporate the creamy, flavorful, dairy-free milk into my life!

I shared my top 5 favorite ways for incorporating almond milk into my life with my friends, and today I’m here to share them with you!

Read the full post here!

Gluten Free Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

One of my good friends Jes, who happens to be gluten free, asked me to cater her graduation party yesterday!

Gluten Free Oatmeal Raisin Cookies

Of course I was so proud of her for graduating from grad school, I couldn’t say no, so I took on the job!

The menu consisted of LLB Gluten Free Favorites including Buffalo Chicken Dip, Sweet Potato TotsBuffalo Pickle Chips, Gluten Free Chocolate Cake, and these delicious cookies!

Gluten Free Gluten Free Oatmeal Raisin Cookies

Everything was a hit and Jes’ step dad even said these were the best Oatmeal Raisin Cookies he’d ever had 🙂

Gluten Free Oatmeal Raisin Cookie Ingredients

Ingredients

  • 2 cups Premium Gold Gluten Free Flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups gluten free rolled oats
  • 1/2 cup raisins

Begin by combining the flour, baking soda and cinnamon in a small bowl.

Gluten Free Oatmeal Raisin Cookies

Next, cream together the butter and brown sugar.

Gluten Free Oatmeal Raisin Cookie Dough

Add the eggs and vanilla and combine well, then add the flour mixture.

Gluten Free Oatmeal Raisin Cookie Dough

Mix the flour into the dough, then hand mix in the oats and raisins.

Gluten Free Oatmeal Raisin Cookie Dough

Mix all of the ingredients together then form the dough into small balls and place on a baking stone.

Gluten Free Oatmeal Raisin Cookie Dough

Bake at 325° for 20-25 minutes.

Gluten Free Oatmeal Cookies

Premium Gold Gluten Free Oatmeal Raisin Cookies

This recipe is perfect for those with a gluten-intolerance, all of the deliciousness of the classic cookie with none of the gluten!

Gluten Free Gluten Free Oatmeal Raisin Cookies

Gluten Free Gluten Free Oatmeal Raisin Cookies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Oatmeal Raisin Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 3 dozen cookies

Gluten Free Oatmeal Raisin Cookies

Ingredients

  • 2 cups Premium Gold Gluten Free Flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups gluten free rolled oats
  • 1/2 cup raisins

Instructions

  1. Begin by combining the flour, baking soda and cinnamon in a small bowl.
  2. Next, cream together the butter and brown sugar.
  3. Add the eggs and vanilla and combine well, then add the flour mixture.
  4. Mix the flour into the dough, then hand mix in the oats and raisins.
  5. Mix all of the ingredients together then form the dough into small balls and place on a baking stone.
  6. Bake at 325° for 20-25 minutes.
http://whitneybond.com/2013/05/12/gluten-free-oatmeal-raisin-cookies/

Note: This page contains affiliate links. I only link to products I use & love!

Little Leopard Book Photo Shoot Spring 2013

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I’m so excited to share my favorite images from the Spring 2013 LLB photo shoot with Kenneth Ruggiano!

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Kenneth is responsible for the amazing images you see around LLB’s social media pages which came from the very first Little Leopard Book photo shoot almost exactly a year ago. I was so excited when the opportunity arose to work with him again!

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The first look was very special for me because the dress is one that my Mom wore in the 70s!

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I’m lucky enough to have a Mom with timeless style and I was extremely proud to wear her dress in the shoot!

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The next look is basically what you will find me wearing on a daily basis in the kitchen: leopard jeans, t shirt and neon green apron, gotta have that pop of color!

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I’m actually kind of obsessed with this apron I found at World Market the morning of the shoot!  It’s going to be so fun for summer BBQ’s!

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We then moved the shoot outdoors to catch me in one of my favorite places: at the grill!

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Then it was back inside to mix up some more cupcake batter while showing love to my favorite NBA team, the OKC Thunder!

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Thunder Up!

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Next, we grabbed a couple images while I wrote out my dinner menu on the awesome Hanging Wall Menu I created!

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This look was very special to me because it included two of my most prized possessions: the original Little Leopard Book and my Grandma Meme’s crystal bell.

When I was a little girl my Meme always let me ring the bell when dinner was ready.  I took such pride in letting everyone know it was time to eat!  When we lost her a couple years back, I asked my Dad if I could have the bell so that I could continue on my tradition of ringing the dinner bell in her honor. Every day I look at the bell and remember the amazing woman she was and all that she taught me about cooking, food, life and family!

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As the sun began to set on the LLB photo shoot, we grabbed one last look with a very special Little Leopard Oven Mitt, given to me at Christmas by my Dad!

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And that’s a wrap!

Thanks so much for checking out the images from our shoot!  It was such a fun day and I’m so excited to share the pictures with you all!

I will be selecting one of the above images as the new default LLB homepage photo!  I’d love to hear which one is your favorite!

Cheers and Happy Cooking from LLB 🙂

Rustic Potato Bread

Homemade Potato Bread

For my fabulous Super Bowl Party I made the most delicious hors d’oeuvres ever, Sausage Stuffing Balls!

The two main ingredients for the dish are: sausage and potato bread.  The first time around I bought a loaf of potato bread at the store, but because my Rosemary Focaccia Bread came out so amazingly I have been on a serious homemade bread kick!  Thus, I made my own potato bread for the sausage stuffing balls!

Potato Bread Ingredients

Ingredients (makes 2 loaves)

  • 1 lb baking potatoes
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/4 oz packages active yeast
  • 6 cups flour (divided)
  • 3 tbsp granulated sugar
  • 1 tbsp salt
  • 2 tbsp shortening

Start by peeling and chopping the potatoes into cubes.

Next, bring 1 1/2 cups milk and 1 1/2 cups water to boil in a medium saucepan.

Add the cubed potatoes.

Boil uncovered for 13-15 minutes or until potatoes are fork tender.

After potatoes are cooked, remove pan from the heat but do NOT drain the potatoes.  After they have cooled down to a warm, but no longer boiling temperature, measure out 1/2 cup of the liquid.

Place the 1/2 cup of liquid in a large mixing bowl and pour the yeast on top.

Next, mash the remaining liquid into the potatoes.

Add the mashed potatoes to the yeast mixture.

Next, add 2 cups of flour.

Then add the sugar, salt and shortening.

Beat with an electric mixer on high for 2 minutes.

Next, stir in the remaining 4 cups of flour by hand.

Place the dough on a lightly floured surface and knead for 10 minutes.

Next, place the dough in a large oiled bowl and turn to oil each side.

Cover the bowl with a lid or plastic wrap.

Let rise for one hour or until the dough has doubled in size.

Remove the dough from the bowl, punch down and separate into two equal loaves.  Place each loaf in a loaf pan or shape into a loaf and place on a baking stone (I did one of each just to see how they would turn out, both worked great!)

Cover again and allow to rise for an additional 30 minutes.  Meanwhile, pre-heat the oven to 375°.

For the final step, remove the cover and place the bread in the oven for 40 minutes.

Homemade Potato Bread Recipe

This rustic potato bread recipe is thick and hearty, while still remaining light and fluffy inside!

Potato Bread Recipe

It is delicious dipped into our Taco Soup or Pumpkin Chili or turn it into yummy Loaded Baked Potato Bread!

♣ Vegetarian Option: This recipe is vegetarian.

Rustic Potato Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 30 minutes

Yield: 2 loaves

Rustic Potato Bread

Ingredients

  • 1 lb baking potatoes
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/4 oz packages active yeast
  • 6 cups flour (divided)
  • 3 tbsp granulated sugar
  • 1 tbsp salt
  • 2 tbsp shortening

Instructions

  1. Peel and chop the potatoes into cubes.
  2. Bring the milk and water to boil in a medium saucepan.
  3. Add the cubed potatoes.
  4. Boil uncovered 13-15 minutes or until potatoes are fork tender.
  5. Remove the pan from the heat but do NOT drain the potatoes.
  6. After the potatoes have cooled, pour 1/2 cup of the liquid from the pan into a large bowl and sprinkle the yeast on top.
  7. Mash the remaining liquid into the potatoes.
  8. Add the mashed potatoes to the yeast mixture.
  9. Add 2 cups of flour, 3 tbsp sugar, 1 tbsp salt and 2 tbsp shortening.
  10. Beat with an electric mixer on high for 2 minutes.
  11. Stir in the remaining 4 cups of flour by hand.
  12. Place the dough on a lightly floured surface and knead for 10 minutes.
  13. Pace the kneaded dough into a large oiled bowl and turn to oil each side.
  14. Cover the bowl with a lid or plastic wrap.
  15. Let rise for one hour or until dough has doubled in size.
  16. Remove dough from the bowl, punch down and separate into two equal loaves. Place each loaf in a loaf pan or shape into a loaf and place on a baking stone.
  17. Cover again for 30 minutes.
  18. Preheat the oven to 375°.
  19. Remove cover and place bread in the oven for 40 minutes.
http://whitneybond.com/2012/03/13/whats-for-a-side-rustic-potato-bread/

The Little Leopard Photo Shoot

Today I wanted to share with you all my favorite images from a recent photo shoot I did with photographer Kenneth M Ruggiano. I wanted the shoot to encompass who I was as a chef, foodie, blogger and person!  Kenneth did just that! He is an amazingly talented photographer and just so happens to be from my home state of Oklahoma!!  I hope you all enjoy and look for a new recipe tomorrow on the little leopard book 🙂

Thank you to my amazing friend Shannon for letting me turn your beautiful downtown loft into a studio for the day!

 

I like to call this one “Casual Cookie Making”

I feel very “Real Housewives of OC” in this shot!

Veggie time!

Most people chop their veggies while sitting on the floor, right??

Who wants cookies???

It’s a cookie cutting party y’all!

The Little Leopard Book herself had to make an appearance!

And now for a fun little behind-the-scenes video!

Heading into the kitchen now to whip up a new creation for tomorrow’s post!