There's a few things I would like to share with you today. First of all, I probably won't be baking anything for the next two weeks...maybe. Unless I end up making something for my friend when we have our movie night.
Remember when I told you that I kind of drive my parent's crazy with all my baking? Well, I'm beginning to live in the kitchen. I want to be able to update my blog with a baking creation in the future. So I need to pace myself.
But keep checking up on me! You never know, right? I'll probably have some news to share regarding some culinary inspiration! ;-)
Second order of business. There are those of you out there who don't have very adventurous taste buds.
When I tell people what we had for dinner the night before, I get the reaction, "Oh, my, gosh." Which is a good reaction. My mom is an amazing cook by the way. She always whips up some pretty divine dishes :-). But then a lot of the time I get the reaction, "Eww." It's not "eww." It's delish. Food is a gift.
Especially to have the ability to be able to create something with it. So here's my proposition: Expand your horizon! Try something new! Instead of going to Sombrero's, go to an authentic Mexican restaurant. Try REAL Greek food. What about Indian food? Have you ever had Eritrean food? What about French? Instead of Chinese, go for Vietnamese! "We don't have those restaurant's where I live." Pish posh! No excuses! Then make it! :-) My mom made Vietnamese for dinner the other night. We had Pho. Pho is really hot, flavorful, beef broth that's filled with rice noodles and bean sprouts, cilantro, basil, lime and beef. In fact, the beef is so thinly cut that when you pour the broth on top of all of your goodies, it instantly cooks the beef. Its ultra tasty. Sriracha is an asian hot sauce.
Its hot. Really, really hot. So, please, for me, be careful with it. Hahaha.
I, uh, have more to share with you :-) hehe.
I'll get to what you want in a minute, I promise. Ok. So, Tinkyada is the bomb. It really is. All of you gluten-ees will never be able to tell the difference. And I know I have my living proof out there...you know who are ;-).
Ok!! I'm at the best part now. Sigh. Finally :-).
Right now, what occupies my mind is the CST's. State testing is long, boring, and just...blah. All of you who are in High School, I'm quite sure you agree with me. I came home feeling like, "YES!!! It's over!" ...At least for today. But then it was like, I don't have any homework and I'm all studied up, so that means only one thing...baaakiingg timmmee! But what? What would I make? That's the big question... What would I make. I was in the mood for biscotti's but I don't have any almonds, chocolate, or orange extract the house. So Operation Biscotti was out of the picture.
Then I thought...COFFEE CAKE. Everyone loves coffee cake, right? Right. So coffee cake it is. But I wanted to make it more of a cakey consistency. So then I thought...pound cake. Why not combine a couple ideas and convert a recipe? If you've read the title of this post you may have noticed that it ends with "Kind of..."
That's because, as you'll see in the pictures that the swirl isn't that defined. I'm only seventeen! I'm still perfecting my skillzz. I'll get better, I promise. After I baked it I realized you need to pour a thin layer of batter before you do your checker board. That way the cinnamonny goodness won't sink to the bottom. I hope the pictures help :-/. It tasted really good though. My little sister even said so! She was sneaking for seconds and thirds. Now, when your little sis is sneaking around to get some more, THAT'S what you call success!
The original pound cake is found here:
http://www.joyofbaking.com/PoundCake.html But I changed it up, as usual. And oh, almost forgot. Most people who have a problem with dairy can handle plain yogurt. If you can't, just substitute it with almond milk. And I used Sofella (I get mine at Fresh and Easy), but you can you use any all-purposed gf mix, just don't forget your 1 tsp of xanthan gum.
GF Cinnamon Swirl
- 13 tbsp Earth Balance
- 3/4 cup white sugar
- 3 large eggs
- 1/2 cup plain yogurt
- 1tbsp vanilla extract
- 1 1/2 cup Sofella All-purpose flour
- 1 tsp baking soda
- 1/4 salt
- 6 tbsp Earth Balance
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 tbsp cinnamon
Preheat the oven to 350F. Cream "butter" and sugar until fluffy. Add eggs. Once combined add yogurt and vanilla. In a separate bowl combine flour, baking powder, and salt. Slowly add to yogurt mixture until well blended. In a separate bowl dump brown and white sugars with butter and cinnamon. With a fork mix until coarse crumbs form. Line a 9*5*3 inch loaf with foil and spray with nonstick oil. Pour a thin layer of batter at the bottom. Dollop batter in a corner of the pan. Directly next to it fill with cinnamon mixture. Continue until full. Take a large spoon and slowly turn the batter into the cinnamon mixture to form the swirls. I hope the pictures help.
0 comments:
Post a Comment