Gluten Free & Green

As you may have gathered

Baking is a hobby of mine.

I especially love trying new recipes

Or altering recipe's to use what we have on hand or meet dietary restrictions.

Yesterday, I decided to make some GLUTEN FREE COOKIES!

What could be better, right?


I found the recipe here: http://sallysbakingaddiction.com/2014/01/03/almond-butter-chocolate-chip-cookies/

It's a simple recipe, with only 5 ingredients (Egg, Nut butter, Sugar, Baking Soda, Chocolate Chips).
Unless you add peanuts, then there are 6 ingredients ;)

Anyways

I did make a few alterations...

• Substituting sunbutter&peanutbutter for the almond butter and reducing the ammount.
• Substituting coconut sugar for the brown sugar and putting a tad bit less. 
• And reducing the chocolate chips a tiny bit.

On a somewhat unrelated side note, this sunflower seed butter is delicious!

 

I like to use it in recipes, or eat it by the spoonful!

(And no, I don't work for TraderJoes ;)

Back to the recipe.


So it was simple:

I mixed the batter
















And put them on a tray into the oven

Baked for eight minutes

And let them cool















They're beautiful, right?















And they were yummy!

Not overly sweet, but light in flavor.

Satisfying.







BUT THEN...








This morning, I thought I would have some for a mid-morning snack.

So I ate one cookie.

Then I started to eat a second one.

After taking a bite

I noticed something about the color of the inside of the cookie















It was GREEN

Not just mildly green


DEEP FOREST GREEN


And I just ate one of those?!?!?!?



They had all turned green inside.

I'm not sure if it's mold, or a reaction of the ingredients.

Either way, I don't have any big interest in eating them now.


I'm sticking with plain 'ol sunbutter. :)


Have you had any weird baking experiences?

Tell me your story! :D


Hasta Luego!

~ISA



Romans 15:13
(ESV)
"May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope."

Butterscotch Pudding (from Scratch!)

This evening, I tried a recipe for homemade Butterscotch Pudding.

If I may summarize this recipe in one word for you: "YUM."

This recipe was SUPERB!

It thickened up to a smooth, creamy pudding with true butterscotch flavor.

The pudding's color is a bit lighter and the flavor a bit less intense than it's processed, store-bought rival,
But it was ever so much if not more so deeeeelicious!

You can find the recipe I used here:

http://allrecipes.com/Recipe/Butterscotch-Pudding-I/Detail.aspx?event8=1&prop24=SR_Thumb&e11=butterscotch%20pudding&e8=Quick%20Search&event10=1&e7=Home%20Page


I did make a few modifications:

• I used skim milk (versus 2% or whole milk) 
• I used "benecol" instead of butter. 

The result was thick and decadent, despite lower-fat substitutes. 


A few ideas (which I got from the recipes reviews section) that I feel helped to produce a smooth pudding were:

• Beating the eggs and then mixing them into the milk beforehand
• Mix the sugar and cornstarch well before adding the milk/eggs to them
• Stirring constantly

And when they say cook till it coats the back of a metal spoon, they aren't kidding.
It happens almost instantaneously, so be ready:
When you feel it thicken up into that "custard pudding" texture, it's DONE. 
(See first picture for illustration).
Take it off the heat immediately.

 

 

There's really not much to it! 

 

Simply:

• Wisk sugar, salt and cornstarch till smooth
• Wisk the eggs and combine with milk
• Beat dry ingredients with eggmilk mixture
• Cook till thickened and remove from heat
• Stir in butter (or equivalent) and vanilla

 

Tah-dah!

 

It's as easy as.... PUDDING! ;D

 

Hope you all are staying warm in this frigid winter weather!

 

~

 

ISA



 

Lamentations 3:22-23

English Standard Version (ESV)

^"22 The steadfast love of the Lord never ceases;^[a]

    his mercies never come to an end;

²³ they are new every morning;

    great is your faithfulness."