In accordance with my new busy life I’m developing some new recipes that come together quick!
And I’m blogging with speed as well so I don’t have to think of something to say and you don’t have to scroll through my random ramblings and thoughts on life. Sounds like a win-win to me!
Let me tell you about the waffles. First off if you’ve got a blender then these take less than 5 minutes to prepare.
The batter will be ready before you waffle iron is. They’re that simple. I love when gluten free is simple because, let’s face it, it’s usually a complicated affair.
Once your waffle iron is ready, you can pour the batter directly from your blender. …
This one is not rocket science.
You don’t even need to measure anything. Dust off the crockpot, spend like a minute and a half opening some cans, and you’re pretty much good to go.
Yes, I used to turn my nose up at “convenience” items like canned soup and pre-sliced mushrooms. Yes, I was totally wrong! Maybe not exactly wrong…let’s not get too carried away here, but I had the luxury of time back then. These days I am up from 5 a.m. until 11-ish p.m. I wish only that I needed even less sleep so I could get more done. There are not enough hours in the day to get everything accomplished!
So here I am posting my simple quick recipe with pride. I’m just happy I actually got dinner on the table tonight instead of the new normal of hoping no one would notice I didn’t make any!…
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….