I haven’t written in more than a week, huh? I’ve been quite busy and not much in the mood to write.
Lee’s birthday was Saturday. He is officially old now, I think, and told him so several times.
For his breakfast, I made the cinnamon rolls I mentioned in the last post- they were quite good. Here’s the link again for those who missed it: The Best Gluten Free Cinnamon Rolls. I was expecting to struggle a lot more with the dough- having had rather poor experiences with gluten free pastry dough in the past but I watched the video and to my amazement, the saran wrap worked perfectly to keep everything from sticking! The rolls were beautiful and unfortunately did not last long enough to get a good picture (the sun doesn’t really get high enough in the sky these days to filter into our basement apartment so it’s quite difficult to get good pictures) but I did get one with my cell phone. I’d like you guys to check out the recipe at its author’s website, but I did make some changes so I will list those here:
1. I don’t like to use “proprietary” GF flour blends because they always require you to mix up huge batches and I don’t want to waste flour because I might never use that flour blend again. So I crunched the numbers and replaced the “AP gluten free flour” (note that it also calls for an additional 1/2 cup of tapioca flour in addition to the below) with:
- 2 2/3 cups of brown rice flour
- 1/2 cup potato flour
- 1/4 cup tapioca starch
2. I also had only active dry yeast instead of instant, so I proofed the yeast by mixing the yeast she called for with the 1/2 cup of warm water and 1 of the tablespoons of sugar.
3. I already had a nice cream cheese maple frosting so I didn’t make the caramel topping. I don’t really like corn syrup and I try to avoid it.
For his cake, after much interrogation, Lee decided he wanted a chocolate cake with raspberry filling and white chocolate frosting. The man’s got good taste! I used the same cake recipe that I used for my Earth Shaking Cupcakes but added a cup of hot water to the wet ingredients to prevent the cake from falling- a little sinkhole was ideal for the cupcakes, not so much for a layer cake. I used seedless raspberry jam for the filling and this recipe for the white chocolate buttercream. The frosting tasted good, but wasn’t as fluffy as reviewers said it would be- I attribute that to me being super impatient and adding the white chocolate before it had cooled down much. So it was a very soft frosting that hardened up almost completely in the fridge, but the flavor was good and nobody complained. I grated a fancy raspberry chocolate bar on top and made lettering using melted semisweet chocolate piped into numbers and allowed to cool, and garnished with fresh raspberries. Did not get a good picture of this because… it was gone pretty fast. Sorry!
Not much else to say. I picked up Jeanne Sauvage’s new book, Gluten Free Baking for the Holidays and have been drooling over it for a few days. She uses a flour blend, which you now all know I do not like, but she provides all her measurements in grams so you can easily just make as much flour blend as you want. I just pulled a batch of chocolate mint biscotti out of the oven to bring to another birthday party this evening and it turned out beautifully. Imagine- gluten free biscotti… mi dio! She also has a recipe for cannoli that I intend to try post haste.
I will leave you with this, which required every light in my house.