Cinnamon rolls. 🙂 Need I say more? I know Jocelyn did a post on a sugar-free version of these, so maybe you could add her alchemy to my own and get something really unusual yet delicious, but neither of us has tried it! Living in two different time zones probably has something to do with it, but, I digress. The real point is that these are so good I can’t keep them around. If there’s a bunch of people around, everybody eats one; if there isn’t, everybody eats several. They’re just plain yummy. |
Ravioli are probably my favorite food in the universe. I’ve mentioned before my ultimate goal of recreating ravioli, but my profound joy in their existence is perhaps best expressed by the 45 minutes or so of spontaneous song I burst into celebrating the victory of their re-creation. My friend Ginny can and will testify that she was impressed by the length, variety, and sheer doo-lally euphoria that poured into this music, despite a few odd tangents into philosophical questions such as whether or not we know what it’s like for a clam to be happy, or even what it’s like to be a clam. |
This recipe comes to me through Ginny’s mother, who made the gluten version for Ginny’s birthday party last year (before Ginny was diagnosed and went GF herself). My brother and I were both there, but he hadn’t gone on the diet yet, so when everybody gushed about how good the cake was, I asked him — is this worth getting the recipe for and adapting so we can make it? And the answer was an unequivocal yes. |
You could consider this a copy-cat recipe for La Madeline’s Tomato-Basil Soup offering. If you don’t know what that is, well, try this anyway and you’ll almost certainly like it if you like tomatoes. If you do know what it is, well, this is a little smoother but tastes just as good. Pictures are forthcoming!