...has arrived in our house. We bid a fond farewell to our dad, and expect to see him some time tomorrow ;)
No really, dad is super excited and will be playing it a lot for the next few days/weeks. Considering how much he played the beta, I'll be hearing a lot of SC2 sounds for a long time to come.
Tuesday, July 27, 2010
Saturday, July 10, 2010
Carrot Cake
Yummy, yummy yummy. Carrot cake has always been one of our favorites, and it translates to gluten free so well. I looked up so many recipes on the Internet and got very confused, so I went to my family cookbook, and voila! I now have a super easy, super tasty carrot cake recipe. I made it 2 weeks ago for a family birthday party, and it was a huge hit. I even went a little overboard on the decorating, but it was fun and turned out great!
Right now I am an 8 hour drive from home, visiting my best friend for her 30th birthday. While she is at work this morning, I am baking a cake for her party this evening. Daughter 2 is with me, and since we both want to eat cake, I'm making it again. It's baking right now, and smelling delicious.
Carrot Cake
Dry Ingredients
2 cups gf all purpose flour mix (xanthan gum included)
3 tsp gf baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
Wet Ingredients
4 eggs
3/4 cup canola oil
2 cups sugar (white or light brown)
2 cups raw grated carrots
Optional: 1 cup chopped walnuts
Preheat oven to 350°F and prepare a 13x9 pan, or 24 muffin cups. Sift together dry ingredients in a medium bowl. In a separate bowl, beat eggs on medium-high for 2 minutes. Add in oil and sugar and beat for 1 minute. Add dry ingredients to wet and only beat until just mixed together. Add carrots (and nuts if using) and mix by hand until fully incorporated. Pour into pan and bake approx. 50 minutes. Let cool, then ice with cream cheese frosting.
Right now I am an 8 hour drive from home, visiting my best friend for her 30th birthday. While she is at work this morning, I am baking a cake for her party this evening. Daughter 2 is with me, and since we both want to eat cake, I'm making it again. It's baking right now, and smelling delicious.
Carrot Cake
Dry Ingredients
2 cups gf all purpose flour mix (xanthan gum included)
3 tsp gf baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
Wet Ingredients
4 eggs
3/4 cup canola oil
2 cups sugar (white or light brown)
2 cups raw grated carrots
Optional: 1 cup chopped walnuts
Preheat oven to 350°F and prepare a 13x9 pan, or 24 muffin cups. Sift together dry ingredients in a medium bowl. In a separate bowl, beat eggs on medium-high for 2 minutes. Add in oil and sugar and beat for 1 minute. Add dry ingredients to wet and only beat until just mixed together. Add carrots (and nuts if using) and mix by hand until fully incorporated. Pour into pan and bake approx. 50 minutes. Let cool, then ice with cream cheese frosting.
Tuesday, July 6, 2010
Peanut Butter Cookies
Yesterday I had a hankering for cookies. I made the "3 ingredient super easy" peanut butter cookies found on jars of Kraft Peanut Butter. (Seriously, its peanut butter, sugar, egg.) While they tasted alright, about 2 hours after eating them, both me and my 3 year old felt very ill, for about 3 hours.
So never again will I make them. You've been warned.
So never again will I make them. You've been warned.
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