My grandma's 80th birthday was three weeks ago. Family came out from all over to surprise her with a party. My job: make a cake. But of course with a few glutards and dairy derps in the family (this girl being one of them), I of course made two cakes. The request: coconut. The glutenous cake came out a bit heavy as the last two sad little eggs from my chickens barely pulled through and the egg whites were quite lacking. I used them anyways. The glutard version came out amazing, thank you Pamela's mix and yes I still have a ton from the wedding and yes it's still good. Key to amazing coconut frosting (aside from shredded coconut and lovely pastel candies gracefully mashed all over the completed creation): coconut oil in place of butter and coconut milk (from the can) in place of cow milk (don't forget the meringue powder for a perfect texture). Though I tried to make the glutard cake derp free, I realized much too late I forgot to cut my ridiculously tall 6" baked good in half and add frosting in the middle. Still delicious. Here are my sweet little creations!
This is my second year celebrating Hanukkah, third year attempting. Year one resulted in my homemade hanukkiyah lighting on fire on day three. We had a great Hanukkah party with delicious rugalach, sufganiyot, and sweet potato latkes and so many other delicious dishes people brought. It was a great success and great fun. and since I've been wanting to make an advent calendar for the past few years but don't really want to do the Christmas thing with it, I made Dale a sweet Hanukkah calendar. It was a lot of fun thinking of little gifts for him and fortunately my work has great hanukkiyah wrapping paper from Waste Not Paper (love 'em). Here's the end result of the calendar and the delicious gluten free rugalach from my new cookbook! A must have for gluten free people.
These cupcakes were supposed to be baked on Sunday. Half were to go to work on Valentine's Day and the other half to knit night the day after. However, since I didn't bake on Sunday night, I decided post-Valentine's cupcakes would have to do. Every time I make cupcakes (my favorite thing to bake since it's easy and frostable), I use Bob's Red Mill (BRM) Gluten-Free Chocolate Cake Mix. I panicked that I wouldn't have enough so I had my fiancé pick up some yellow cake mix. Alas, the Co-op didn't have BRM mix so Pamela's was the next choice. I'm familiar with BRM cake mix so I was a little worried about Pamela's mix. I was right in being worried. The mix was not as thick and fluffy and all the little mini muffin cups spilled over in the oven. This led to a massive cupcake chain that will be interesting to take apart and salvage into normal mini cupcakes. The flavor of Pamela's yellow cake mix is really good though and is making up for the runny, messy batter. The vanilla frosting and decorations have yet to come to check back tomorrow for more pictures!