|It feels like forever since I've been here! The illustrator finished up a round of Burn Notice (he's doing the web comic and while I don't normally mention what he's doing, people seem to really love that show and I figured a few of you would actually know what he's working on). So, we decided we needed to take some time to work on getting things organized with our stuff that was not related to work. I had no internet, so that meant major focus time. We got a lot accomplished, so that was a positive, but we are exhausted. Oh well, sometimes days off aren't really days off, but that's ok. It feels good to get things accomplished!
I had a few questions on the peach cobbler post about soaking my flours. I have found that soaking my gluten free flours helps them soak up the liquid better and really softens them up so when they are baked, they are a lot less grainy. I don't always think to do it ahead of time since most of my baking is done spur of the moment, but when I know I'm making something later in the day, I will go ahead and soak it. Just don't add the leavening agent to it (baking powder) until you are ready to bake it or it will lose its lift.
On a different note, this month is National Ice Cream Month and I realized that I have not celebrated yet. I need to get on it this weekend and makes some tasty treats! I can't decide if I should go with some of my old favorites or come up with something new? I do have a few ideas that I want to try, but here are some of my favorites...
Dark Chocolate Ice Cream with Pizzelles
sounds good too!
I'm thinking some vanilla soft serve with caramelized bananas would be perfect too!
I'm normally a vanilla girl since I like to add things to it to change up the flavors. The illustrator
got some coffee ice cream the other day, so now I'm craving that too. What's your favorite ice cream flavor? Do you like to add things to yours or do you keep it simple?
Labels: breads, breakfast, cookies, gluten free, ice cream/pudding, quick bread