Daring Bakers: Strudel

This was a nice challenge.  For the gluten free component, some of the alternative bakers found some good recipes, which I used very willingly =D.  The strudel didn't quite turn out perfectly, but it was a fun and very quick challenge which was nice.

I mixed up mini versions of the 2 flour mixes

Then made the smallest batter ever.

Spread it all out on the silpat and stuck it in the oven...

Then took it out, and onto the parchment

Lay down the apples in cinnamon brown sugar heaven, onto the "pastry"

And roll it up =D.

All baked!

Take 2: Pre-baking

Take 2: Ready to eat =D.

Yum =D.  This was an interesting challenge no doubt, and thanks to GlutenFreeSoxFan for the CIA Gluten Free recipe I used.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

xoxo

Lauren

Daring Cooks: Ricotta Gnocchi

Yum.  These were amazing.  Seriously, try them.  They were light, fluffy, melt in your mouth perfection.  I couldn't find the good camera, so I took some quick pics with a little one I have.  The recipe was amazing, and I'm glad that I joined Daring Cooks for their very first challenge ever, because this was really fun =D.  I had never in my life made or even tasted gnocchi before this, and boy am I glad I did.  I followed the recipe the same as normal, and only substituted the all purpose wheat flour with a big mix of flours.  I used about a cup of some leftover Bette Hagman's mix that I had laying around (6 pts rice flour, 2 pts potato starch/flour, 1 pt tapioca starch), as well as a lot of corn flour and sorghum flour.  

With that said, here are my pictures:

All carefully shaped, don't want to screw them up!

And then they boil for a couple of minutes...

And take a nice little butter bath.

Then dive into my bowl and into my mouth.

Mmm... Enjoy =D

Definitely go check out all of the other Daring Cooks (especially the rest of the alternative ones) because wow, they made some amazing food!

xoxo

Lauren

Breakfast

Mornings have always been cereal for me.  Occasionally weekends would mean pancakes, but cereal was always the main choice.  When I could have gluten, I rotated around various cereals.  Usually I would get through two or three boxes of one kind and then switch because I had gotten sick of it.  Mini Wheats, Cheerios, and occasionally oatmeal tended to be my favourites.  Of course, I also had the sugar packed types at various times, but I tended to go back to these ones.  

Nowadays, I eat cereals that I never would have dreamed of before.  Hot rice cereal, hot quinoa cereal, and hot mixed cereal.  These are my day to day options now, and I really really like them.  I like them best with a bit of brown sugar and some milk poured on top.   Sometimes I'll add in peanut butter or slivered almonds.  That is how I've been mixing it up these days.  Not so much by changing which one I eat, but changing how I eat it.  I think that that is the best way for me to change without sourcing out a more expensive and confusing alternative.  Gluten free tends to mean that expensive is bound to happen, it's just how much you're willing to pay, and if the higher price comes with a higher quality, better tasting product.  If it doesn't then don't bother, but if it tastes worlds better, then it's always good to consider for a treat or something different.

How do you do breakfast?  Are you all about the eggs or in need of pancakes?  I'd love to know =D.

xoxo

Lauren

Here Comes Spring! (and Summer too)

I am so excited for summer to come.  We've got a month or two more left of school, and then summer vacation =D.  Yes, I've got exams, but who doesn't?  Also summer means relaxing, going with the flow and vacation.  The vacation part doesn't have to mean that we go anywhere, but it is always fun when we do.  

Spring also means the start up of some sports, and the ending of hockey - only one Canadian team left in the playoffs???  It means the reintroduction of skirts and shorts and most importantly, sun.  Warm bright blue skies, and the sun not going down until long after dinner.  Spring is a beautiful time, and I am very glad that it is here, and summer is coming soon =D.  

Also, spring and summer mean luscious fresh fruit.  Just plain juicy fruit that doesn't need anything special.  It's fun to add little things, but it's nice when they are so fresh and perfect that that aspect isn't necessary.  Strawberries are in my house at the moment.  We have them plain, with cream, with sugar dissolved on top, or my dad's recipe of sour cream and brown sugar mixed together and poured on top (yogurt works fine too).  That is one of my favourite ways, and then you get to lick the bowl as well =D.  Haha, I remember when that was always the highlight of any bowl with sugar on it.  So maybe that hasn't completely changed, but now a spoon works too!  

I'm hoping that this summer brings good things, but the swine flu or H1N1 like we're supposed to call it, kinda freaks me out.  I'm sure that nothing will happen, but its the fact that my immune system isn't quite 100%, worries me a bit.  I'm just going to be careful and not take any chances (not that I do anyways with the gluten issue).

I have lots of things on the horizon at the moment, school-related, blog-related and me-related.  With the summer, and the warm weather, it's all going to be great =D.

xoxo

Lauren