Health knowledge made personal
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the illustrator started telling me about this dream he had (apparently he now dreams of food). I stopped him when he said he was dreaming about a cookie and then asked him..."was it a vanilla sandwich cookie with a marshmallow filling"? He freaked out, because it was. We have this weird thing where we think of stuff and the other one will say it...this happens all the time. It totally freaks us out, but I guess that's what happens when you've been together for almost 17 years and you spend 24/7 together. I guess that or you want to kill each other. I'm just glad it's the thought thing and not the killing thing. Anyway, so I had my first attempt at the "dream cookie" today. It did not turn out quite like I wanted, but no worries, what I made was more of a short cake!  Since I was playing with the recipe, I didn't know how much they would spread. Turns out, not at all. So I flattened the next round.  I went ahead and sandwiched them together, but really they would be better with some strawberries this summer...come on summer time!  I would keep them as scoops. They are moist and chewy on the inside, definitely very biscuit like. I love happy accidents! These were based off my pizzelle recipe with some added flour, xanthan gum and almond milk. I love this flavor combination. They aren't super sweet, so they pair nicely with seven minute icing ...although what doesn't really? I added an extra 1/4 tsp cream of tarter to see if that made the icing firmer. I think it actually did. I have such a weakness for this stuff! Gluten Free Shortcakes 1 egg 3 TBSP smart balance light 1/4 cup sugar 15 drops vanilla stevia 1/2 cup almond milk 1/2 cup gluten free all purpose flour (I used Bob's Red Mill) 1 cup brown rice flour 1/2 cup white rice flour 2 1/2 tsp baking powder 1/2 tsp xanthan gum Preheat the oven to 350 degrees. Whisk the egg through stevia together. Next add the almond milk and whisk until combined. In a separate bowl, mix the flours, baking powder and xanthan gum together. Then add the dry ingredients to the wet ingredients (use a spoon or rubber spatula - it's thick like a biscuit) and mix until well combined. Using a large cookie scoop, place dough on a parchment lined baking sheet and bake for 10-15 minutes depending on how big you make them. Be careful not to over cook them. They will get slightly browned on the bottom.  |
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Anyway, well baking hasn't happened much in a while, but I really needed to dirty up the kitchen...ya know, since it was so clean.