One of the new pharmacists at work has Celiac Disease. She never wants anyone to go out of their way to make her anything but we were having a joint birthday party for her and another coworker. Ya girl here, cannot see someone NOT have a birthday dessert. So, I embarked on my first adventure in gluten free baking.
It was not as hard as anticipated. I even substituted coconut oil for butter in this recipe because another coworker is lactose intolerant. I still put regular milk in it though since it was what I had on hand. Either she avoided the dessert altogether or it didn’t upset her stomach too badly.
I think they turned out pretty great. They had good flavor and the consistency wasn’t even that different. The only issue I had was since I replaced butter with coconut oil, the frosting would get pretty hard in the fridge. I left them out for the party to thaw some.
Look, this recipe made about 2 dozen cookies and they’re about to all be gone in 2 days. So, that should tell you all you need to know about this recipe. (Not bad for the first new recipe of the new year!)
Happy New Year! Out with the old and in with the new or whatever it is they say you should do this time of the year.
How did you ring in the first day of the new year?
I spent mine drinking and baking with my BFFF (best fucking friends forever) Ignited Moth and I cannot think of a better way to do it given the circumstances.
For our first (we determined that it will not be our last) time drinking and baking on video, we had a bit of a messy start. And, that was BEFORE the drinks got involved. Quickly, we got our shit together and got to baking!
Moth outdid me as she made not just bread, but jam AND a fancy homemade cocktail. Is there anything that girl CAN’T do??
While she tried out a new honey beer bread recipe, I tackled an eggnog bread with eggnog icing. I needed to clean some holiday stuff out of my fridge okay?
Both breads turned out to be winners but here’s a picture of mine (her’s is in her hands in the photo above):
Of course I go to use WP and it’s functioning like crap. I’m having to put in far too much effort to check my comments and go to other people’s blogs, BUT I’m nothing if not stubborn!
This recipe was a hard fail. I’m not 100% sure as to why. It LOOKS perfect but had a soapy taste to it. The only things I can think of are 1:) It was the wrong beer to use with it. I’ve never used a low calorie beer before or 2:) that is FAR too much baking powder. I don’t recall ever seeing a recipe that called for an entire tablespoon of baking powder.
So that makes this a try-at-your-own-peril recipe. D:
I don’t actually contribute much to Thanksgiving Day cooking, usually just mashed potatoes. That particular dinner is my husband’s jam. BUT, this year I baked a little goodie for snacking first thing in the morning.
CHOCOLATE PEANUT BUTTER COOKIES FOR THE WIN.
It did require all caps since they are that freaking good. Probably one of my new favorite cookie recipes. Goes great with milk. 🙂
The batter was incredibly sticky. To the point I had to dust my fork with cocoa powder in order to flatten and achieve the famous criss cross pattern.
I’ve been getting that itch lately to bake again. Plus, my coworker brought in and gave away humongous zucchinis from his garden. One of those giants made our dinner AND 2 cups of shredded zucchini for this recipe. I’ve got bananas that are going to brown soon and pumpkin/apple season is right around the corner. Let the baking madness begin!
*side note* this recipe is good even if you manage to forget to add the vanilla extract. :3
The first new recipe of 2020! With it only being 13 days into the new year when I baked it, that’s not a bad start. You know the drill by now….the bananas were going bad. (OR, should we say they were going extra good??)
Not only do they smell delicious when baking, their flavor backs it up.