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Craigslist and the Cupcake Experiment

posted Dec 28, 2011, 5:57 AM by William Alexander

    I actually have a great basic cake recipe.  The only thing that was changed was the wheat in it.  The flours were changed out.  So, over the holiday I decided that I would try to make two sets of cupcakes.  One with just a different set of flours and one completely allergen free (Dairy, wheat)  for me.  So, I took the butter and milk out and subbed it  to see how they both turned out.  
    I would LOVE to think that I know what I'm doing... LOL.  But I can't even figure out how to get an e-mail envelope on this site so that people can contact me. Short of slathering my personal telephone number all over the site and inviting CL stalkers to call me night and day, I am trying to figure all of this out at the same time....
    Yes, I just posted on CL that I know how to bake cakes.  I can. And they don't taste that bad.  Trust me, I make my daughter try them.  If she says they're good, I know they are.
I did have a mishap with one the other night though... I found out what happens when you add too much guar gum to a cake mixture.  SNOT.  Yup, it looked like something from Ghost Busters.  But not green yet.  So, it was EctoPlasm before infection.  HEHEHE...  It really did have a gooey, slimy consistency... But, just for giggles, I stuck my finger in and tasted it.  It was good.  The texture was a little off (A lot off).  But the flavor was ok.

    I baked it anyway.  Like heat helps slime :)  Well, no rising, no nothing.  And my daughter shook her head no and spit it out.  Then she told me to try a bite.  My thought on that, "Nope, not with the face that you made.  Why would I want to try something that tastes bad?"  
    So, the next morning, back to the drawing board.  Because you can't waste too much gluten free flour.  That's where the cupcakes come in.  There's a certain finesse to the batter, and I learned that on my birthday.  My daughter and I ate the WHOLE cake in a couple of days (short of bringing a couple of pieces to the Kim family that own the Natural Grocer around the corner).  I like to share my triumphs with them because they have the only independent, natural food store in the area (that I'm aware of).  If I ever get this thing off the ground, I'd like to see if they would let me do a public  cake presentation in the store some time.  They're such amazing people.

See picture below.  Can you tell which is the doctored one :)  I can.  Too much liquid makes it sink in the center. The daughter said that it still tasted AMAZING despite the sinkage...

When All Else Fails, Google It.

posted Dec 18, 2011, 8:00 PM by William Alexander

   When I tried my first piece of gluten free "bread".  I was so determined to make sure that I didn't screw up my first bite of  "bread" (gluten-free or other-wise) that I actually researched the different brands in an effort to try and figure out which would be my best bet.  Knowing full well that not all "health" food is created equal and after much debate in my own head, I picked one brand and decided on a "bagel" as my first gluten free adventure. 
    Now, being the smart cookie that I am, I looked up how to make gluten free bread products taste the best and read that toasting it tends to lend to the flavor and overall texture.  So I charred that sucker to within an inch of it's life. Needless to say, the smell coming from the toaster was akin to my dog after a warm rainfall.  After it's thorough grilling, I tried to drown it in butter and strawberry preserves so that it was barely recognizable as a bagel at all.  I really did figure that if my eyes couldn't see what it was, or if it was disguised as something else, maybe my taste buds would ignore any strange flavors or textures.  Keep in mind here that our noses and mouths are still connected despite the diagnosis.  And neither are willing to  give up on the idea that this could all be one HUGE mistake.  Well, I took a bite of that half soggy, crusty burnt over-buttered, strawberry mess and tried to chew it.  My poor family watched me in the grave hope that I wouldn't projectile vomit on them (which I didn't).  However, I did slowly and politely put my napkin to my mouth and spit the GF nastiness into it as I said a few choice words into the napkin. Let's just say that it tasted like my dog's wet fur because it smelled like my wet dog's fur and vice versa.  And as far as I was concerned at that moment in time, gluten free bread sucked. Period.
    Now, allow me to backtrack here, because if you have Celiac's you have been down this road too.  And it is a LONG road, my friend.  Until a doctor tells you that you absolutely CAN NOT have something that has been a staple of your existence for the majority of your life, you don't know frustration (and that's a mild term).  Being a self-admitted picky eater previously, Celiac's only hampered me on a grander scale.  Ironically enough, I was headed out the door to have lunch at Panera (a bread making eatery) when my doc called with the life-altering news.  Only in my world would the cell ring right at that moment.  The first question I asked her was, "What do I do?"  And her answer was,"Well, I need to refer you to a nutritionist."  Honestly, there are very few mainstream dietitians that know enough about Celiac's to school their clients about it.  Most patients (myself included) end up educating their docs and the others around them including friends and family.  So, if my doc didn't know anything about Celiac's and I had no idea what to do next, the only thing I could think of to do was...Google it.

    So I did.
   

Post Title

posted Aug 24, 2010, 10:50 PM by William Alexander

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