This is how y’all know I’m honest. See this BEAUTIFUL (gluten free!!) danish?
Well, this is how it looked straight out of the oven LOL:
I’m just a normal baker, and my stuff most certainly does NOT come out Pinterest-perfect sometimes! But see how nice it cleaned up? I let it cool, cut off the extra stuff that had oozed out, moved it to my platter and drizzled on the icing.
I’ve worked on this recipe for months. For months I got a tasty hideous danish! The silly thing exploded on me time and time again. This is the lowest level of “explosion” I’ve been able to get. Once you get it off the pan and onto a presentable plate it cleans up pretty nice!
If someone can figure out how to get it to come out pretty straight from the oven I am all ears! Otherwise prepare for tasty ugliness and the need for some “fixing up” after it cools….
Recipe originally published April 20, 2012. The post has been updated with pictures & typos in the recipe have been corrected.
Hello there! Whew, it’s been awhile. It’s Spring Break though so I’ve got plans on making y’all some excellent new recipes this week. I could use some gluten free goodies myself (my soul needs it, maybe not so much my hips…ha!).
For starters: Pudding in pretty glasses!
Homemade pudding isn’t much more difficult than the boxed versions & this way you’re guaranteed it’ll be gluten free.
When I look at this photo I feel like I can become a cartoon small person and dive in…
Have you ever tempered an egg before? It means slowly adding hot liquid to eggs so that the temperature of the eggs comes up slowly without turning them into scrambled eggs. If you’ve never tempered eggs before this is a great recipe to try your hand at it. At the end you can (and should!) easily pour the pudding through a sieve to catch any little bits of egg that accidentally got cooked – you’ll end up with a really nice smooth pudding.
The vanilla wafers in the photos are…
I think the name of the game until May is “make life as easy as possible.” My killer semester is, well, killer. So I do my “fancier” cooking on the weekends and our weekdays are filled with baked potatoes & salad, frozen leftovers, quesadillas, and tacos. But even my fancy meals these days are relatively quick.
I’ve never made a crustless quiche before. Which is kind of bizarre considering we’re gluten free. But I love my gluten free pie crust so I always thought a crust-less quiche wouldn’t be very good. Well I’m here to say that not only was I totally wrong, quiche without crust is still awesome, but it makes it so dang easy!
Really it’s just a giant omelet in a pie plate.
Do not fear risotto! It’s EASY to make. If you’ve got 30 minutes and you can stir – you can make risotto.
Tonight I decided to try a mexican spin with lime, tomatoes, green chiles, beans, and cheese.
Huge hit and I was happy to make something new for my family that didn’t take too long to put together. School is kicking my butt this semester so I’ve been pretty checked out at home. The weather today was awful, windy, and bitterly cold so I knew I needed to “check in,” show my love, and make something comforting and warm….