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![]() Such a perfect way to end a perfect fall weekend. For dessert, we had some hot spiced apple cider that I had picked up at Blackman Homestead when we were apple picking and we served it with a couple of these cookies on the side. Then we came home and I made a delicious fall dinner for us – a roast chicken from Sojourner Farm, with roast acorn squash wedges and baby fingerling potatoes over arugula – all from local farms. On Sunday we woke up and went apple-picking in the morning at Blackman Homestead Farm with my sister, Vicky, and my niece, Teagan. (By the way, Mangia has some of the most delicious Italian food I have had and almost all of their pasta dishes are available with gluten-free pasta). Saturday night my parents took us out to Mangia Ristorante to celebrate my birthday. On Saturday morning, I made some delicious concord grape jam (I am gonna try to get a post together, though I didn’t take any process photos since it was a very dark and rainy morning), these cookies and then we spent the rest of the day working. We walked around and checked out the little shops, I did some wine tasting, we had a couples massage at the Shaw spa and we had an incredible dinner at Epicurean. On Friday, we played hooky from work a few hours early to head up to Niagara-on-the-Lake for the afternoon. Plus, it was my birthday weekend and we had a really fun weekend of fall activities planned to celebrate my aging and the beautiful fall weather. Beyond wanting something sweet but relatively healthy after my cleanse, oatmeal cookies have just sounded good for a while now. I decided I wanted to make a fun fall-inspired cookie this weekend. However, I have started to play a lot more this year and though there have been some pretty rough flops and fails along the way, I am still enjoying it. I am still far from being an expert and I very rarely just dive right in and create my own recipe completely from scratch, it still intimidates me quite a bit. ![]() What flours react well together and which ones don’t. As I have done more and more baking and experimenting, I have started to see what works and what doesn’t. There are so many wonderful bloggers sharing their delicious gluten-free baked good recipes that I just started out by making those, making subtle substitutions here and there. I have finally loosened up a bit with baking and I am really starting to enjoy it. I was always nervous that I would spend nearly $10 on a package of flour that I had never heard of, to just ruin the recipe and not even have a delicious treat after all that. All the different flours, starches and gums made my head spin. ![]() I got even more scared of baking when I found out I was gluten intolerant nearly 7 years ago. I love with cooking how no measurement has to be precise, there isn’t as much chemistry of ingredients involved so you can really play around. ![]() That is so different from cooking and it was way too much pressure for me. I actually used to despise it, I hated that seemingly every little measurement had to be perfect or you would pull it out of the oven to find it ruined, with no way to fix it. It is pretty unbelievable to me just how much I love baking now.
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