| Yes, 8-bit nerds all around, that is supposed to be the Magikoopa magic spell symbol thingy. 🙂 What can I say, my brother’s exploits defy expression through any medium but the ludo-arcane. Or at least, his birthday cake did. 😀 |  |
| This post is really about three things thrown together — one, how to make pasta dough with a food processor, two, how to make pasta that’s green or orange, and three, how to make bowtie noodles. The food processor is a neattrick, and my future retort on all occasions when my dad wants to know why I watch cooking shows whenever I’m at his house — you never know when you’ll learn something useful! |  |
For some inexplicable reason, people usually put bacon (usually in the form of bacon bits) in their twice-baked potatoes. I don’t really get it; it isn’t necessary at all! Of course, if you like
bacon I’m sure it’s very nice, but that doesn’t so much work for me :D. Don’t worry, though, these potatoes have Sean’s seal of approval, and he actually likes bacon (weirdo). These aren’t as hard as they might sound–most of the prep time is actually just in the baking, which you don’t have to attend to much.
| These cookie sandwiches started as an attempt to recreate Thin Mints (and if you stop before adding the filling, you’re reasonably close to them), but ended up as an accidental experiment in the taste buds of my various family and friends and which of them tasted which part of the deliciousness the most. Out of four male and four female tasters, the men always tasted one flavor, and the women always tasted another — but which tasted raspberry and which tasted mint, I’ll leave it to you to find out for yourself. 🙂 |  |
| It doesn’t look like much at first glance, maybe, but — it’s flaky. And boy does gluten-free not like to do flaky. This is a treat you have to work for, but it’s worth it in the end. |  |
It’s Friday in Lent again, and lo and behold, I’m posting another soup. This one is so delicious I don’t have pictures for you–we were in a hurry, so I intended to take a picture of a bowl of the leftovers. Unfortunately, there weren’t any! Well, I suppose you could consider that fortunate, as it means three people polished off a single batch of this recipe.
I know, it sounds funny, but it’s really quite good. It’s Lent now, and as a vegetarian I don’t find meatless Fridays very hard to do :D, so I try to keep dinner simple on Friday so that we’re
still giving something up. This was a new recipe, but it turned out really well. It’s very flavorful, but also very simple and easy to make.
| Not long after my friend Ginny got diagnosed with celiac disease, she set me a challenge — to make a dough that could hold up to frying. I told her I already had — since, as it turned out, I already had — but, it wasn’t a dough I was thrilled with. Roll time forward, and happy breakthroughs on how to make flexible dough have brought me to the tasty, sweet, warm, crisp donut. |  |
| I figure it’s about time I followed up Jocelyn’s apple pie recipe with one of my own. 🙂 I can’t quite say she’s the one who taught me to make apple pie; back when we were finishing up college, I hadn’t really figured out how to make gluten-free pie crusts yet, so it’s more that she taught me how to make apple pie filling. |  |
| It’s time to add to the list of recipes I’ve redone so completely that I posted again! This week — pizza crusts! This version is much easier to work with, and tastier to boot. Not to mention this dough is a lot more fun to work with, since you don’t have to treat it like an unusually recalcitrant spreadable batter. That’s always a plus. As a result this recipe has completely displaced the previous version in our household. |  |
