We've been sewing like madwomen for days~ more results coming up!
Friday, August 28, 2009
Tuesday, August 11, 2009
Big, Fat, Brown Sugar Disasters
Brown Sugar Muffins:
Sounds good, doesn't it? Tuesday morning my cousin Cami and I woke up already salivating for these delectable morsels of sugar-rushing starch.
Cami took care of most of the not-flour part. Soda, butter, egg (catch that shell), vanilla, salt, milk and grimace at an entire cup of brown sugar. Then she handed me the bowl for my magical gluten-free replacement skills.
Yeah, sure.
I substituted about a half cup of tapioca starch, three fourths of a cup of sorghum flour, some corn starch, a tiny bit of potato flour and of course xanthum gum for the two cups of flour. Then I dumbly handed the bowl back to Cami to stir.
I said NOTHING about "make sure they're thick enough before you put them in," or "the consistency of GF muffins should be the same as gluten muffins." Oh, the pain that we could have avoided!
So Cami fills the muffin tins to the brim with too liquidy-muffin liquid, I turn on the oven, and she pops them in. They look great for a few minutes...
Until...
They bubbled up and over the sides, then (somehow?!) sank in the middle of each muffin. The result was a delicious but DENSE and GOOEY inch of brown-sugar mixture in each muffin tin and a burned crust on the top of the pan. We ate what we could,
then gave up and made eggs.
Oops. Oh well, we were about due for a disaster.
.
Sounds good, doesn't it? Tuesday morning my cousin Cami and I woke up already salivating for these delectable morsels of sugar-rushing starch.
Cami took care of most of the not-flour part. Soda, butter, egg (catch that shell), vanilla, salt, milk and grimace at an entire cup of brown sugar. Then she handed me the bowl for my magical gluten-free replacement skills.
Yeah, sure.
I substituted about a half cup of tapioca starch, three fourths of a cup of sorghum flour, some corn starch, a tiny bit of potato flour and of course xanthum gum for the two cups of flour. Then I dumbly handed the bowl back to Cami to stir.
I said NOTHING about "make sure they're thick enough before you put them in," or "the consistency of GF muffins should be the same as gluten muffins." Oh, the pain that we could have avoided!
So Cami fills the muffin tins to the brim with too liquidy-muffin liquid, I turn on the oven, and she pops them in. They look great for a few minutes...
Until...
They bubbled up and over the sides, then (somehow?!) sank in the middle of each muffin. The result was a delicious but DENSE and GOOEY inch of brown-sugar mixture in each muffin tin and a burned crust on the top of the pan. We ate what we could,
then gave up and made eggs.Oops. Oh well, we were about due for a disaster.
.
Monday, August 10, 2009
Betty Crocker Brownie Mix Possibilities
Gluten Free Chocolate Chip Berry Brownie Cream Cheese Deluxe Torte!
Best-Bet-Intructions:
Betty Crocker brownie mix
8 oz cream cheese
some eggs
some oil
some vanilla
some milk
some sugar
some chocolate chips
some raspberries
some nuts
some flexibility, courage and 3 AM giddiness
Make the brownie mix.
Beat an egg and mix it with sugar, milk, vanilla and the cream cheese.
Put those together in a 9 by 13 pan.
Add whatever else your little heart desires / your cousins throw in without your knowledge.
Cook it for about half an hour.
.
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