Sometimes life gets just a bit too crazy.
Myriad tasks, goals and opportunities manifest simultaneously.
When I get into one of those whirls, I can just be moving forward so quickly, I over step my boundaries just a bit.
Like when one of my Facebook friends asked for a pumpkin cheesecake recipe.
I said, “Sure I have a wonderful one for the Holidays. It has a gluten-free graham cracker and ground pecan crust, smooth fresh pumpkin and cheesecake center with just a bit of sweet spices and a pretty pecan top with just a bit of maple syrup for glaze. I’ll make sure to post it in time for the holiday.”
And then I went to find the file on my computer,
realizing as I found it ………that I wasn’t going to be able to fulfill her request.
I can’t give my friend the file,
because it is one of the recipes in my new book, not able to be released to anyone till publication day.
Gluten-Free Baking for Dummies is being published in just 24 more days.
Till it is though, this recipe is under wraps.
But it will make a lovely addition to Christmas, and the book can be under the tree as the present to your favorite gluten-free friend.