Tuesday, May 31, 2011

Success at last!

Not once, but twice I have had success baking! I few days back I made a carrot cake from a Namaste spice cake mix. There are several variations listed on the package besides carrot, but carrot cake is among my faves, so I did that one. Then I made some cream cheese frosting to go on it.

The package makes a 13X9 or two 9" layers. I made in in a 13X9 and cut it in half, packaged and froze one half. The other half I cut in half again and made a layer cake out of it slathered with the frosting. I've been sharing with my spouse & it has been yummy!!!

Last night I made Pumpkin nut muffins again. The first batch I'd made form the recipe was way back in October, and they tasted wonderful, but got more moist as they aged. This batch I made using fresh pumpkin left over (frozen) from Thanksgiving. Because it's more liquid than canned pumpkin, I decided to add extra flour. I used the recipe in Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef by Robert Landolphi, but added 1/4cup flaxseed meal for extra fiber and 1/23 cup more of the Sorghum flour to take up the liquid. They came out wonderful, but a hair dry. So I guess I should have put only 1/4cup extra flour. We'll see how they hold up after freezing!

Saturday, May 21, 2011

Been experimenting again (with some success) but keep forgetting to take oics or add to the blog. :-( Sometime back I made Any Berry Scones, which came out really well, and since then a loaf of White Sandwich Bread - also good except the center sank a bit. I'm not sure why that happened unless it was because I substituted 1/2 cup of Almond flour for 1/2 cup of the all purpose. Either that or the liquid amound was off a bit. Whatever, it tastes pretty yummy.

I made rice Krispie treats with GF brown rice cereal that I can't chew because of my implant uncovering a week ago Friday (mouth is still too sore to bite down hard), so my hubby is enjoying those. I also made no-bake chocolate peanut butter bars with coconut instead of part of the oats. They are good.

Last night I made a strawberry rhubarb cobbler. I'd cut the rhubarb to take to Kay, but we had to cancel the trip to Kay's, so I needed to do something with the rhubarb. I used Pamelas pancake & muffin mix and made biscuits witt a little added sugar and vanilla. Dropped by Tbsp on the boiling fruit (sweetened & with some instant tapioca added to thicken it), baked at 400* until golden brown. No Vanilla ice cream or whipped dream on hand, so we topped it with butter pecan ice cream. Yummy!!!

The middle dumpling was still raw underneath (I have that problem with stews too :-( ), so I scooped that one off & dumped it. The extra dough that didn't fit in the casserole I'd baked in a muffin baker, so probably should have done the same with the dough for that center spot. Oh well, next time!