Week one of college complete! <— Exhausted but loving it by the way
Your food science tidbit of the week: fats have long chains of carbon & hydrogen that are “glued” together. Saturated fats (like butter) are saturated with hydrogen and thus why they’re called saturated fats. Unsaturated fats (i.e olive oil) have some extra carbon bonds meaning there’s not as much room for those hydrogens – thus, they are unsaturated. Neat, isn’t it? No? Just me?
Oh wait, one more. Really, this one is cool. Hydrogenated oils are basically unsaturated fats that have been turned into saturated fats by adding hydrogen to them.
I probably just lost like 75 out of my 100 or so readers.
Think though: the more I nerd out with chemistry & biology the closer I’ll get to creating even better GF food.
Food is just one big chemistry experiment. Thing is of course that “regular” food has been experimented on since the birth of Man which means most people can open up their Betty Crocker cookbook and bake a decent cake, a loaf of bread, or whip up some pancakes. Flour, milk, eggs…sometimes yeast. Yawn. It’s so done!
But gluten free baking? Those experiments are new. I once created a super awesome giant biscuit while trying to bake bread. Like really. It was bigger than my head.
With experimentation comes creativity and problem solving.
The problem? My daughter needed safe gluten free treats she could keep at school. We’ve done plain old frozen cupcakes before but the icing didn’t really work. It either defrosted into a strange texture or the school staff nuked the entire cupcake and the icing melted away.
I’m not cool with my daughter getting sub par treats. Especially when she’s watching her friends eat giant awesome looking store bought birthday cupcakes.
Thus Inside Out Gluten Free Freezer Cupcakes. The perfect solution to cupcake storage. I put the frosting inside the cupcake.
When it’s microwaved guess what it does? The cupcake becomes a totally normal texture cupcake and……best of all……you ready for this?
The frosting inside gets gooey fabulous.
Make a batch and eat them all. Or make a batch, freeze, and remove individually as needed over the next few weeks/months. You know, like an emergency cupcake. We all need those….
Geez, it’s been forever since I posted a recipe! Mostly because of all the craziness of the move plus my new kitchen leaves a bit to be desired. Just the other day I finally got a working oven! So needless to say I’ve been behind in my baking.
I actually made this recipe a few months ago when we were still in Florida, right after we had picked fresh blueberries. You know what’s awesome? Blueberries are in season in Florida in June. We moved on June 30th. Then we moved to Indiana and guess when blueberries are ripe in Indiana? July! All together we have picked over 50 lbs of blueberries this year!
I wanted to get this recipe up since blueberries are still somewhat in season and relatively cheap at the grocery stores. Oh yeah, and because this recipe is awesome. Most of the store-bought gluten free muffins are a bit on the dry side. These are anything but….
I bought 25 lbs of blueberries the other day. Then I went back and bought 10 more. So I hope y’all like blueberry recipes!
This one is pretty versatile though. I don’t see why you couldn’t use just about any fruit.
And you know what I just realized?? This cobbler is grain free! I think with minor modifications it’d be paleo as well. I love when I accidentally create something that falls on the “healthy” spectrum.
I made mine in an iron skillet but a casserole dish will work just as well….
Folks, I totally thought Recreating Happiness was going to be put on hold for awhile. As you probably know I’ve moved to a new house. And it’s super great and awesome and I love it so far….
Uh, but the oven is 21 years old. So far I have burned black the bottoms of a few rows of muffins, I’ve burned the top of a loaf of my favorite Honey Oat Bread, and I had to bake my Sandwich Bread for well over an hour to get it fully cooked. Yesterday I tried making Orzo Pasta Salad but after waiting nearly 30 minutes to get my water to boil I gave up and just sort of steamed my orzo (did not really work all that well btw).
Needless to say recipe creation involving an oven or stove is on hold until I get a new one (any suggestions?). Thankfully a kitchen reno is in the plans but it’s still several weeks or maybe even months before it’s all done.
Thankfully it’s summer time and my fab husband bought me a grill for my birthday, hooray!
Look at these beauties waiting to go on the grill!
I did go ahead and peel them because they slipped off so easily. However you can leave the peels on if you’d like – once they cook they’ll come right off, but then of course you’ll lose some of your “grilly-ness.”
Once grilled they’re even more gorgeous: