This week I had some successes with gluten-free (GF) baking! One was with the help of a pancake mix from Trader Joe’s; the other was using a homemade GF mix from America’s Test Kitchen to make a pie crust and use it to shape fruit-filled hand pies. (For convenience, we used Lucky Leaf premium fruit filling—not too sweet and adequate flavor.)
Still on that learning curve, with a battery of boxed mixes at the ready!
Last week: Made a small chocolate layer cake with Swiss meringue buttercream icing.
Yesterday: Made crumpets (I prefer English muffins)
Today: Helped my sweetie process 20+ lbs of apples into 16+ pints of applesauce
This week: Small batch chocolate souffles
Welcome to fall!
No plans on a Saturday? Make croissants!
Several things didn't go according to plan but recipes from #AmericasTestKitchen often have a wide margin of error. In addition to the traditional crescent-shaped croissant (pictured), we made a number of chocolate croissants, which use the same dough and identical instructions until the cutting and shaping of the dough.
We enjoyed this beloved French pastry after most of the day following the recipe.
My spouse made brownies last night, from a handwritten cryptic recipe that fell out of a 100-year-old cookbook she has. It took some sleuthing on her part and with help from the fediverse (especially from @dessertgeek ) to decipher but they turned out great! What’s particularly amusing is that I like fudgy brownies, she likes cakey brownies, and we *both* like these.
https://yummyliciousness.blogspot.com/2023/07/normas-brownies.html