I’m burying my head in the sand. The fall is not coming. It will not be cold. It just won’t.
I will convince myself of eternal summer by making blueberry doughnuts.
Ah, I love gluten free donuts! So easy to make and they turn out soooo much better than the store bought variety.
If you’re looking for a “beginner” GF recipe this is for you.
If you’re one of those nuts who loves the fall, the cool crisp weather, pumpkin spice lattes, and apple everything then the Apple Fritters recipe is for you.
Or go all kinds of crazy and make both. Kind of like a midwest fall actually. I started off the day in a sweater and 2 light jackets and finished in shorts and a tank top….
It’s also time for bed. No, really, it’s 12:57 a.m here and I’m burning the candle on both ends as they say. I just finished my 3rd week of school after over a decade hiatus.
It feels GREAT!
It’s hard, I’m tired, I’m often frustrated, and it’s fantastic. (Kinda reminds me of parenting actually…) It seriously feels great to be back in school. I love the things I’m learning. Well, I could do without organic chemistry, but even that class is semi-enjoyable on the (rare) occasion I have a “light bulb moment” and finally understand something.
So let me tell you about the cookies, because they were a little frustrating yet fantastic as well (see how I tied that in? Not very good was it, but ya know, it’s 1 a.m. here and I woke up at 5 a.m. so I think I at least get an A for effort amiright?). It took some trial and error to get a decent texture out of these gluten free cookies, which are essentially shortbread cookies with a jelly/jam center.
PLEASE READ THIS EVEN IF YOU SKIP EVERYTHING ELSE: Chill the dough for at least 30 minutes, just like the recipe says, or you’ll end up with sad spread-all-over-your-pan cookies. They will still taste good but they’ll be ugly good and only shareable with non-judgmental friends and family….
As you’ve probably noticed my blog posting has sloooooooowed down. This is due to the synapses in my brain speeding up. Or something. I don’t know. Basically I’m cramming in crazy amounts of information, still adjusting to college, and it’s not leaving room for much else.
I had a dream last night about carbon atoms. Seriously. Oh and mowing the lawn. Could I possibly get more mundane?!
I was craving pancakes today and found time to hit the kitchen in between hitting the books. Raspberries were on sale so they were to be the obvious participants. Then I threw in some blueberries and a hint of vanilla for good measure….
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….