“Life can only be understood backwards; but it must be lived forwards.” Soren Kierkegaard The week is over, DS was home for spring break which he unfortunately spent healing from a flu-like virus. He got all the rest he needed, he is now ready to head back to college. The weekend is therefore dedicated baking! Yesterday I spent the day cooking and I need to thank all the wonderful food bloggers out there for their talent and willingness to share. I am a recipe cook, I do not create really in the kitchen so I am always looking for something fun and new to try. For breakfast we tested Silvana’s Kitchen’s Gluten-Free Sticky Cinnamon Swirl Pancakes with Maple Icing (minus the icing, they were plenty sweet for us without). Absolutely delicious and sinful! I took a small shortcut with Kind Arthur Flour gluten-free pancake mix which we were planning to …Read more
This morning, DS returned to college. We had him home for 3 days, and we had a very nice time. The bonus is that my laundry room only has towels and pillows left to wash! He comes home for laundry and the deal is that I will do all the wash if he rounds up the hampers and sorts. All I have to do is be home enough to go through 5-6 loads in the weekend. I love having it all done and put away in just a couple of days. One less thing to think about. The experiment of the weekend was the Triple Chocolate Mess! We had made the lava type chocolate cake in the slow cooker once years ago and DS loved it. We had to improve a bit, I did not have a chocolate cake mix on hand and used a gluten-free brownie mix instead. The …Read more
The first cookbook we pulled out was not as much a test, I had not used it in a while favoring a couple of new books so I naturally wanted to check if it was still as strong a reference: Gluten-Free Baking by Rebecca Reilly. This was one of the first really tasty gluten-free baking books with a little less sugar, healthier recipes that my kids loved (or accepted). I have made the “Sour Cream Coffee Cake” for Christmas morning. I used Bob’s Red Mill all-purpose gluten-free flower mix instead of Reilly’s mix simply for simplicity’s sake. The kids gave it a thumbs up and asked for it again last week. It was not too sweet (I might skip the chocolate chips next time), I find the bean flour in the mix I used a bit strong but the kids did not mind this time. I plan to mix up …Read more
We love pizza and decided to try to make ours from scratch! We used The Gluten Free Pantry French Bread and Pizza Mix. It made a very moist dough, a bit difficult to spread in the pans but resulted in a thick bread like crust. We used our Zojirushi breadmaker to mix and proof the dough, it took 2 hours but well worth the wait. We spread the dough in the pans, topped with DD’s favorite spaghetti sauce, Muir Glen Four Cheese pasta sauce, pepperoni, fresh mozzarella cheese slices and a sprinkle of Parmesan… Delicious!