The double B’s, Blogging & Baking, are now on the way back burner of my life. I do intend to keep the blog going and adding to it whenever I can. As long as it continues to support itself with income from ads covering my web hosting fees then it’ll remain for everyone to enjoy.
Every semester I’m learning how to better juggle and prioritize my time. I know there are amazing people out there who can work 40 hours a week, raise a family, and go to school full time – I can only look at them with awe right now but someday I hope I can do just as well. For now I’m working on the basics of school and family balance. As such I’ve cut the “extraneous” things so I can focus on the 2 most important. Which means when I bake I’m mostly baking tried & true recipes that are already on the blog. It means when I do create something new it might be two months before it’s blogged.
Kinda like these “new” gluten free rolls. They’re not really new to me – I created this recipe a bit over a year ago when I realized how magical coconut flour is in GF bread recipes. I know it’s expensive but thankfully a little bit goes a long way.
The texture of these rolls is going to blow you away. Coconut flour is the BOMB when it comes to bread (side note: a girl in my high school class got a tattoo of an exploding bomb with the words “da bomb” on her butt the day she turned 18, true story). I am soooo sorry that it’s not a cheap flour but I try to use as little as possible so at least a bag will last awhile. Same with the teff flour. Together they give the most amazing “real bread” texture that the extra cost is worth it if you ask me. And I’m pretty dang poor these days!
I played with this recipe quite a bit. I know Outback says that it’s a “honey wheat” bread but I didn’t get the flavor correct until I removed the honey. That being said, slathering them in honey butter was spot-on.
You could buy little mini loaf pans to make them just like the Outback loaves but since money is tight I opted to do them as dinner rolls and used my muffin tin instead.
I meant to make a simple chocolate sheet cake. I had it all ready – the recipe written, flours and bowls at the ready on the counter… But then I thought, “wouldn’t it be neat if the cake looked like a giant Oreo cookie?” If you all haven’t picked up on it yet I am incapable of doing anything simple.
Here’s my “simple chocolate sheet cake” haha:
Yep, my son hit the big 1-1 this past week!
First time I met a Cowboy Cookie I was 18 in a college dining hall. I wasn’t a huge fan of cookies at the time, nor chocolate, I didn’t like nuts, and for sure hated coconut. Yet somehow I ended up with a Cowboy Cookie on my plate, friends aghast when I announced I didn’t like cookies or coconut.
As an aside I’m not sure why this was so perplexing to everyone. Another girl who lived down the hall from me had never eaten a banana. And no amount of cajoling ever did convince her to try one.
I’ll admit, I’m easily swayed by peer pressure. And I fell in love with cookies, especially Cowboy Cookies. Sweet circles of most things I didn’t particularly enjoy and yet somehow entirely enjoyable. How odd and wonderful.
Soon after my freshman year, I joined the Air Force, life took off, and those old college memories were surreal. To be honest I completely forgot about Cowboy Cookies. I don’t know what made me think of them. Perhaps because this is the close of what’s akin to a second freshman year for me. All I know is that I thought of those cookies last week while studying for finals and took a little brain break to relax, create a new gluten free recipe, bake, and enjoy some cookies….
Hello everyone! How’s everyone doing as we place ourselves firmly into spring? The beautiful sunshine and fresh (cheap) blackberries available inspired me to make a GF berry cake.
One of my hobbies is to look through food magazines – I rarely make the exact recipes but instead use them as inspiration. The March 2015 issue of Bon Appetit has this amazing looking raspberry-ricotta cake. I tore out the page and it’s been sitting next to me on the couch, tempting me, for weeks now.
Gluten free adaptations were super easy. I don’t say this often but here it is: I’m 99% sure you could use an all-purpose GF mix quite successfully here.
The cake is light, airy, and has a touch of sweetness. I thought it would more like cheesecake but it’s not dense at all – I ♥ ♥ ♥ it!
The original recipe suggests it’s so easy one could make it for a weeknight dessert. Yes, totally easy. Weeknight material? I’m not so sure about that personally. It took me about 15 minutes to put together and the rest of the time it was in the oven. It takes almost an hour to bake so that brings you up to 1 hour 15 minutes then it needs at least 30 minutes of cooling time. Which, I don’t know about you, but that’s just too long for weeknight dessert for me.
Is it even a dessert anyways? Pretty sure I’m having a slice tomorrow for breakfast. And I’m pretty sure it’s gonna show up at Mother’s Day brunch next month….