Jen's Mental Scribblings

Which I now realize I should have taken a picture of, even if it's not pretty.

Ike wanted to make GF Cinnamon Buns. Okay. Took too long. And the pan I used was too big. But...they aren't bad. A bit heavy. Not sure I'd ever make 'em again (I'm not a huge fan)...but I think he might!

We used ATK's Quick Cinnamon Bun recipe with the leveaners at 1.5 times the amount listed and Gluten Free Mama's Almond Flour Blend and 2 tsp's of xantham gum. It worked. He's happy. That's fine with me.

Previous Weeks
6 loaves Pumpkin Bread

This week
Monday
7 dozen chocolate Chip Cookies
4 dozen gingerbread people

Tuesday
3.5 dozen Chocolate Crinkles (via Paula Deen's Frozen cookie dough. I bought it from the neighbor kid who was selling it as a fundraiser for school)
5.5 dozen Gluten Free Snickerdoodles (via Bob's Red Mill Shortbread mix. I altered the recipe by adding another egg, a teaspoon of vanilla and a couple of tablespoons of water)

Wednesday
5.5 dozen Gluten Free Chocolate Chip and Walnut cookies
1 batch plain fudge

In honor of Pi Day, I decided to bake a pie.

I had one gluten free pie crust in the freezer and after perusing my ATK cookbook I settled on a Triple Chocolate Pecan Pie. Except I didn't have any pecans in the house. So I used walnuts, which are my favorite baking nuts.

Awesome. Totally awesome. Lots of walnuts, semi-sweet chocolate chips, and a pecan pie karo syrup type filling (brown sugar is soooo much better!). Tasted like the ultimate chocolate chip cookie pie to me...and it was gluten free!

Sorry there's no food porn. We just had to eat it.

So, a couple of months ago Trader Joe's* came out with a Gluten-Free Brownie Mix. My Gram found it before I did and she managed to bake up a batch for the After-Pop's-Memorial-Service Lunch. They tasted very good...but they could best be described as Brownie Bricks. I love my Gram, she's an amazing cook, after all she's the one who taught me to cook, but baking...that's hit or miss. If she makes something from scratch...its always perfect. Mixes on the other hand....this is where her flops show up. Plus don't forget she burns the rolls every year at thanksgiving . =)

But anyway...she tried again at Easter. Softer Brownie Bricks, but bricks nonetheless.

So recently I was able to find the brownie mix at my local TJ's, and I decided to bake one up tonight. I made 3 changes. I swapped the 1/2 cup vege oil for 1/2 cup melted butter (always tastes better, and butter is much better for you.), I added about 2T of heavy cream (gluten free batters need to be a bit slacker/wetter than usual, as the ingredients are hydroscopic), when I mixed this one up, it was a bit dry, so I threw in the cream (more moisture and more fat, always helpful with gluten-free baking) and I also used a 9x9 instead of the called for 8x8. Recipe on back calls for baking 30 minutes at 350. I checked the first time at 20. Too loose. Five minutes later...Oooo...close. Two more minutes. Perfect, center set and still squishy. (note we like our brownies a bit on the underbaked side). 20 minute rest on a cooling rack and slice! Perfect texture, thin (oh well, can't have everything) and wonderfully fudgy. Kids inhaled their share, and I'm hoping to have some left tomorrow. =)


* BTW mucho Kudos out to the TJ people. They have really expanded their Gluten-Free line of foods in the last year...and most of it is the best tasting stuff on the market. I really appreciate being able to find good tasting stuff.