Tag Archives: gluten-free

Birthday Pancakes

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Yesterday was my sister’s birthday and I wished her happy birthday with pancakes (see photo, above). It took me three tries to get it right. I envisioned the letters as looking a little tidier and, afterward, honestly felt like Hagrid when he gave Harry his birthday cake (though, no spelling mistakes, as my sister duly pointed out).

My sister’s blog is here, where she posts about her art (including behind the scenes/process posts, which are always fun). You might remember that she illustrated the chocolate cupcakes post from April. :D

If you’d like to write a message on your pancakes, here’s how to do it. Unfortunately I didn’t take any photos of the process, but it’s fairly easy. No special equipment required.

First, make your pancake batter (I used this recipe – it’s become my family’s favourite) and have your pan ready. It should be hot, with some melted butter or coconut oil.

Put some of the batter into a small ziplock bag, seal it, and twist. Snip off a small opening at the corner and carefully pipe the letters on to the pan. (You could also use a pastry bag, a squeeze bottle, or a syringe – whatever works or is easier for you and what you have on hand.) Write the letters backwards, as they’ll be reversed when it’s time to flip the pancake.

Once your message is done, pour batter over the letters. Once the edges are dry and bubbles appear on the surface, flip pancake. Cook until the other side is browned, about 1 to 2 minutes. Transfer to a plate and serve!

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Chocolate Cupcakes

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Sometimes I’ll make a recipe for the first time and it’ll be perfect.

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Other times I’ll make a recipe and I can’t stop myself from playing with it. Case in point: these chocolate cupcakes from Elana Amsterdam’s Gluten-Free Cupcakes. It began as a simple affair, with mixing wet and dry ingredients together. The cupcakes, as they stand in the original recipe, are already great. I just couldn’t resist putting my own spin on it.

So I began to play with the recipe.

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I had used butter and melted it instead of grapeseed oil, because that’s what I had on hand. Then I read that using melted butter in a cake recipe can give it a muffin texture and that it’s better to cream to the butter, as the pockets of fat are distributed and melt while baking – resulting in a fluffy crumb. Well, the cupcakes with the melted butter were soft but were also kind of dense. Point proven.

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Cinnamon Spice Muffins

I had tried making an oat-free version of these chocolate chip oatmeal cookies by simply leaving out the oats. Alas, the dollops of cookie batter spread and fused together as they baked, becoming flat and crumbly. Thankfully, there was still some batter left – I’d only used half of it for the attempted cookies – and I baked the rest as muffins. As muffins, it worked out beautifully.

It’s been nearly a year since I experimented with that recipe and since rediscovering the recipe, they’re currently my favourite muffins to make and to eat. Good eaten on their own, they’re especially good spread with some butter or solid coconut oil. (In fact, when I tried one with coconut oil, I liked it more than butter.)

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