I’ve figured out a few more, and figured out how to do closed-face savory kolaches, so I thought I’d share with you :-). So, this post is rather simple, but it goes along with the earlier kolache dough recipes. Truvia is, in fact, gluten-free, so you can use these fillings with Jennifer’s kolache bread recipe if you’d like.
| Here’s the first of the interesting ideas for mixing things up with mousse that Jocelyn and I had up in Seattle. 🙂 Our friend Tim tried this version, and told me he’d order this dessert multiple times from a restaurant. I’m pretty sure you don’t get higher praise than that. 😀 |  |
| There’s a lot of goodies in the world I never had any strong yearning for, back when I could eat whatever I liked, that were still good to have every once in a while. After all, you never really know what you have till it’s gone, right? Well, if you liked Oreos — or, as it were, chocolate cookie sandwiches with creamy filling — have them back. 😀 |  |
Jennifer is up visiting again, which means we’re experimenting with desserts that all three of us can eat again. Last time, you
got cinnamon rolls everyone can eat. This time, you get chocolate mousse. We’re calling this a “base recipe”–we’re already sitting around the kitchen brainstorming ways to dress it up, add other flavors, and make it uber-pretty. But, to be clear, it was really good on it’s own, too.
| Sometimes you find you have lots of half-and-half left over from some other project, and you ask yourself, “What should I do with this? Use it in tea? Make alfredo sauce? Or, most delicious-sounding of all, make some ice cream?” And if you’re me, let’s be honest, the answer is pretty often gonna be ice cream. 🙂 |  |
| This year Christmas desserts for the family feast fell to me, and I found myself digging up old recipes I hadn’t touched in ages. I didn’t have the time to take a shot at a GF graham cracker pie crust to make cheesecake in, but why not make cheesecake ice cream instead? |  |
Pasta. Some days it makes the world go round. But making it gluten-free can be a royal pain, too. There was a period of time where I was still so thrilled about being able to make tortellini that I made a batch from scratch every day for lunch, and kept offering spaghetti to anyone who asked. But boy oh boy I got tired of sweating as I kneaded the dough together, and sweating as I forced dough through that KitchenAid extruder attachment, and sweating as I ran dough through a roller over and over again to make sheets.
When it comes to how the dough behaves, this pie crust is essentially the same as the original version, but it’s simpler and easier to make, and doesn’t have gluten substitute in it, which means no nasty bitter taste to cover up. You can also use a[amazon_link id="B00063ULLE" target="_blank" container="" container_class="" ]food processor[/amazon_link] to make the dough, which I’ll go through here.
This delicious Thai dish can be made with many different proteins (indeed, on restaurant menus you’ll usually have the choice of chicken, beef, or tofu), but for obvious reasons I prefer
tofu :-). I fry my tofu to make it crispy since I find both the flavor and texture better that way, but some folks apparently prefer soft (heated, but not fried) tofu in this.
| Happy Thanksgiving, everyone. This week we have a guest post from my friend Ginny, who has a super-tasty orange bread to share. |  |
