Let them eat cake!

After seeing this post from The Kitchn, I decided to make my own birthday cake this year. I’m not even supposed to have chocolate (allergies), but I am a firm believer in the everything-goes-on-your-birthday policy. As the chef/baker in this house, I didn’t feel confident assigning a gluten-free cake to someone who wouldn’t know what even a ‘scant teaspoon’ meant. Gluten-free is tricky business in the first place, not to mention the fact that I was combining two recipes in an attempt to adapt what I wanted to gluten free.  They both had sour cream as a common ingredient, but that was about it. One used 3 eggs, one 5, so I compromised and went with 4. After shrugging my way through the rest of the recipe, I put it carefully in the oven and hoped for the best. What came out was one of the best cakes I’ve ever had. It was dense and fudgy, and the saltiness of the chopped pistachios cut the sweetness of the icing nicely.

Yes, I highly recommend making your own birthday cake.

 

36 hour cookies

I tried out 36-hour cookies this weekend. According the New York Times, this is THE cookie recipe you have been waiting for and you’re going to need to extend that wait for another 36 hours. Luckily for me, one of my favourite gluten-free bloggers converted it.  I halved the amount of sugar and butter (I don’t like an overly-sweet cookie), added walnuts, but followed the rest of the instructions exactly. I did have a moment where I considered using quinoa and bean-flours and flax seeds, but decided instead to get over any healthy inclinations I was having. These are cookies after all. I sneaked in a bite of the dough and was shocked to discover that it actually tasted good! Those who have food allergies will appreciate what a feat this is! Normally g.f. goods taste fine once they are cooked but certainly not during the dough stage.

I dutifully wrapped up the dough and put it in the fridge to wait. And wait and wait and wait. 36 hours is a long time, but I assure you it was worth it. The vanilla, the brown sugar, the sea-salt on top….you could taste them all in each bite. Crunchy but not too crunchy, chewy but not too chewy, these really are my perfect chocolate chip cookies. Thank you, Thank you Gluten Free Girl!

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