Currently viewing the tag: "gluten-free"
i know you come here expecting baked goods, but i gotta switch it up every so often. a lot of my friends go out to eat or get takeout several nights a week because they hate cooking… they don’t want to buy produce that will go bad, nor take the time to cook, and don’t want to wash a million pots and pans. guess what? i don’t like doing those things either, but it is no excuse not to cook this simple 10-minute meal!
parchment paper is my secret weapon. i love that unless it is a bad recipe that flattens out completely or i forget about them and the whole darn things are hockey pucks, the bottoms of my cookies very rarely burn; by very rarely, i mean that i can’t even remember the last time.
Continue reading »
this past sunday, my kitchen and i were attacked by a moose. wait, no… a mousse. but we were attacked, i assure you of this. i considered taking some photos of the mess, but the lighting in my kitchen isn’t so great, and i would rather concentrate on how magnificent this cake is. i wish i had recorded the reactions it received, but since i did not, i suggest that you make this cake for the next special occasion (yes, today sounds like a day worth celebrating to me) and hear them for yourself! although some of the remarks were “heavenly,” “melt in your mouth good,” “if awesome had a taste, this would be it,” etc… the best reactions were the ones that were noises rather than words. it is the biggest compliment to me as a recreational baker when people accuse me of purchasing at a bakery!
Continue reading »
i promised you gluten-free vegan pancakes, and gosh darnit, i fully intend on delivering! this recipe was definitely a step in the direction (MUCH better than the buckwheat ones), seeing as i was able to eat– and enjoy– these! it wasn’t quite the perfect pancake that i will be craving, but i will keep looking for a keeper, and until then, this will certainly do! and yes, i realize that this is almost the exact same picture as the buckwheat ones, hence “take 2″.
Continue reading »
so, first and foremost, apologies for the silence– the past couple weeks have been insane. between residual post-conference madness (the sales reps are all jazzed up and selling, which requires support from me and my team), filling three spots (which means countless interviews, processes, and doing some of the work for those positions myself), half my team being out (vacations, sick, conferences, etc), meetings, projects, a visit from my folks, a wedding, a going away party, a birthday outing, various other social plans, taking advantage of the beautiful weather, and several things that i am sure i am forgetting, i haven’t been able to focus long enough to actually write up a blog post. ok, really, i am sure i could have, but if i blogged along the way, my past two weeks wouldn’t sound nearly as busy as they just did, now would they?
Continue reading »
as you may have gathered, i like a lot of the folks i work with…good peoples, i tell’ya. there are, however, some that really stand out– one of the absolute sweetest people i have ever met celebrated her birthday last week, but since we were at conference, we shall celebrate on monday. so, happy birthday, sherrin! you truly are an amazing, strong, caring, hard-working gal who deserves amazing things! since this is a cake, and i can’t very well slice into it in advance without ruining it, i am really hoping that this cake is amazing…
Continue reading »
as a former (and temporarily current) vegan and trying to eat gluten-free for a while, a lot of the foods i eat have quotation marks around the recipe title…one of the things i want to make soon is “apple pie” with “ice cream”; i can’t help but laugh, but hey, if they make me healthier and taste okay, nothing wrong with some punctuation in my food.
Continue reading »
one of the great things about vegan baking is that when things are undercooked, they are still safe to eat. i know some people are not afraid to eat raw eggs; i am not one of these people– unless they are pasteurized, i won’t serve raw eggs. since i was baking for justin’s birthday and his lovely lady, sheryl, is vegan, eggs were substituted out in this recipe. it is a good thing, since they came out extra ooey gooey. so much so that i texted on my way over to see if they had vanilla (nondairy, of course) ice cream to balance out the richness. they didn’t have any and the store i went to was all out, so they ate them as-is and loved them anyway!
Continue reading »
