Talida Bakes

This month’s Daring Bakers‘ challenge was to make lavash crackers with an accompanying dip, hosted by Natalie and co-host Shel. The crackers were easy to make, and though the recipe was gluten-free, I chose to make a fully-gluten version as I used a regular bread flour. And the chutney? Well, I’ve craved and eaten significantly [...]

We had a women’s brunch at church a few weekends ago, and what a delicious variety: scones, other pastries, salmon tarts, frittatas, salads, and more breakfast foods. My contribution were these basil feta triangles. I kept this phyllo dough in my freezer for a while with the intention of making baklava… but I suppose I’ll get around to that another day.