Better Batter Bread Bomb?

Gluten Free-ified Crescent Rolls

PLEASE NOTE THE ABOVE PIC ARE NOT MY RESULT! THEY ARE TO ILLUSTRATE WHAT I HAD BEEN AIMING FOR. 

Took a recipe off ALLRECIPES.COM for SWEET DINNER ROLLS, it was high rated, and tried to make it with my BETTER BATTER ALL PURPOSE FLOUR. 

Well.....

guess what? It was a total bomb. 

Well, not total. but the BLANDEST TASTING rolls ever. They were soft enough, and the dough felt good, but it just was off. Not to mention my skills in rolling out crescent shaped rolls is way below amateur hour. They turned out quite unattractive! More-so than these....

by a country mile!

I was a tad upset I wasted the flour on it. 

I read a blog on bread/baking tests a gluten free blogger did (find it here), on three major GF flours. And she actually adores BB flour. And rates C4C well also. I have not yet tried the C4C (CUP 4 CUP) flour myself, but I am thinking I should. 

I'd really like to bridge the gap between this ....

and the gf versions...

that just don't turn out the same. 

There are those who make super fantastic GF breads. Some even attractive.

You can always get good tips from these, figure out what they do that works. 

Like at ART OF GLUTEN FREE BAKING. 

I will keep trying to get better at my GF bread making. But until then, since I'm only "intolerant" and not celiac, I might have to cheat a bit on occasion to get my baking crazies out. 

Find more info and recipes @ http://glutenfreeonashoestring.com/recipes/

have a good day.

Belated Better Batter Review

Better Batter Review

Ok, If your eating Gluten Free, then perhaps you have began to hear the buzz about this stuff! I had, in the past, posted that at some point I wanted to try it and C4C (cup for cup). I have not tried C4C yet, but better batter fell into my arms from a local store shelf and is now my best pal!

What is Gluten free? Avoiding foods containing Gluten, typically due to an intolerance or Celiac disease. Generally, its not done without cause though. Its an expensive pain in the booty!

What is it about better batter that is different? I suspect its the lemon derived pectin. I've used gelatin, xanthan and etc but seems pectin is the winner winner carby dinner on this one. 

Now, besides having a distintively adorable container, BETTER BATTER has a name for itself in the world of gluten free for one bigtime "miracle"! BISCUITS! 

The Gluten free mom that took and made these biscuit beauties basically said she about cried when she ate them, realizing it tasted like a real biscuit and not a grainy crumbly mess. I have also made the pretty lil' biscuits. I can vouch, they are gluten free miracles. Remind me alot of chickfila's biscuits actually. I plan on playing more with the recipe but am very happy!

This picture (above) is why we are so happy! Anyone who has ever used normal gluten free dough knows how crumbley and messy it is. Enough to make you give up! But BB's dough FEELS LIKE REAL DOUGH! You can squish, kneed and mold it! ITS FANTASTIC! I mean you can make almost ANYTHING with this stuff!

The website has a ton of recipes that are pre-measured for the mixes. However, you can use it in almost any recipe you find. With yeast breads its been suggested you double the liquids however. But I myself have made soft lovely pancakes, beautiful biscuits, fudgey brownies, cake donuts, and etc. Its really great stuff. I can't imagion the C4C being able to be better than this batter, but I say bring it on! 

The mixes can make life a lil' more convenient. I'd have to say my only 3 gripes really are as follows....

1. Size is small per box is about-ish 3-4 cups.

2. not sold enough places, I'm lucky to find it at Homegoods

3. health factor, wish they could incorporate healthier gf flours in the mix. white rice takes the lead.

Besides that, I am impressed!

More pics to come when I experiment more, keep an eye open for more food blogs containing the words "better batter".  As for the ones on this page, not mine, but all made with this lovely flour!

happy cooking!

Gluten Free Cake Donuts

RECIPE IS ADAPTED FROM BON APPÉTIT'S "SOUR CREAM DOUGHNUTS"

Gluten Free Cake Donuts!

Now, I don't dabble in photography, I do not have any stuff or conditions to do so, so try not to be to sad that my donut pics or blogs pics are not of as cute of pics as some are.

The recipe included in the link, plus these changes....

1. all purpose - use better batter all purpose flour

2. cinnamon - 1/2 the cinnamon, grate FRESH REAL CINNAMON BARK and add a dash of nutmeg.

3. sourcream - 1/4 sour cream, 1/4 greek yogurt, 1/2 buttermilk

4. vanilla - that plus itsy splash of rum

5. oil - i had to use a mix (low on oils) but mine was mostly avocado oil, I'd recommend trying grape-seed or nut oils. Or even coconut if you are into that sort of thing.

the instructions list a maple glaze and streusel mix, sounded very good. I lacked the stuff, so did a normal glaze (warning normal donut glazes set better on yeast donuts than the texture of cake ones)

and I did some in a mix of cinnamon and powdered sugar. MY FAVE! 

Everything else is really just following the instructions they give. Really with BETTER BATTER you can use any recipe and very easily make it gluten free. 

I even dipped a few extras in chocolate! I do not have pics of them, but seriously yummers!

I implore you to try making them! 

Want healthier GF donuts? Bake, use substitutes for fats, use all yogurt instead of sour cream, use  splenda instead of sugar, whatever flours you want, oat or whatever, and even the fake egg stuff. 

I read an article on REAL SIMPLE that said that a cake donut, almonds and chocolate milk are a decent breakfast. THATS ALL I NEED TO HEAR!

Though in the future I'd like to mix in protein powders and other nutritious vitamin filled mixes and use a mix of xylitol and agave. You know, better morning donut, healthy. But its my first set of donuts, like...ever. So i'm pretty happy :) 

So was hubby! 

Happy cooking all!

When JIF Love Goes Bad...

I'm a gal who adores PB to a literal unhealthy extent. I seem to be developing an intolerance towards it. Not to mention, according to the Blood Type Diet, its bad for me. 

Well, I finally gave into searching out new alternatives to try. Not to forever replace JIF, I plan on still trying to eat it every now and then. At least until it causes fairly harsh reactions. No, but to be my main "nut"butter. 

First I tried Almond Butter, fresh from Farmers market.

I honestly found it bland. Even the dark chocolate mixed one. And the fresh stuff is grainy. As is the case with most freshly ground nut butters. Since they lack the emulsifying agents that the store ones have. To my understanding. 

Next up I tried Soy nut Butter. 

Soy nut Butter. Ok, so ever had artificially flavored chocolate or overly processed cheese flavor spread stuff? Thats what it put me in mind of. The artificially flavored version of peanut butter. So it was def not a keeper. 

Next I'll address Nutella...

Ok, this is not an equal to nutbutter to me. To me this is dessert related spread. So I do not consider it even a choice, though many suggest it. It would taste just awful and wrong in a pbj sammich. So no, on crepes, maybe, but not for general use. 

Ok, so lastly I heard of this Sunbutter stuff...

Ok, first lets get it out there. This stuff is made from Sunflower seeds. So techn not a "nut" butter. But then again, soy is a bean is it not? So it be a bean butter. 

Next, I've learned there is no exact JIF tasting butter outside of, well, JIF. 

Now my opinion of this stuff?

fabulous!

Very roasty tasting, extra nutrition, and very similar in cals, fat, sodium, sugar and protein to JIF.

I loved that it tasted real. Not to sweet, not to salty, not to artifical, and not bland! Plus fairly close texture, not to grainy! 

I tried a sample pack (well 2, so hubby got some too) that the company was nice enough to send priority mail. It was very very pleasing. I actually find myself wishing we had more to eat. And I didn't feel ill after eating it! 

I now there are others out there like cashew butter or peabutter, that I have not tried. But as far as I'm concerned, I think I'll go for the sunbutter.

Heard complaints of the price. Well, you can find it at Walmart for roughly $5 a jar (free home shipping when buy $45) in a six pack. Six 16oz (1lb) jars for $30. I'll check around the Atlanta area for best price near me, I'd rather find one close instead of shipping, but I'll ship if I must. 

ANYWAY! Thats my nut/seed/bean butter taste test results. 

Sunbutter wins. (I like roasty)

WS Oatmeal-Craisin Cookies

I can't really tell you the exact recipe, its in one of my many William Sonoma books (and not one from online), the "Cookies" book. But it was what I started with. I used my homemade cultured (healthier) butter in the cookies, rolled oats, walnuts, craisins (in some) gluten free flours (healthy ones like bean and brown rice) an egg, etc. And not very much brown sugar in it either. And vanilla, nutmeg and cinnamon in it to. 

THEY TURNED OUT SO WARM AND YUMMY! I will definitely be making them again! Maybe try them out a sugar free way (using IDEAL sugar). And with real cranberries instead of dried ones for added tartness.These will be our breakfast cookies! 

NOM NOM NOM!

I do recommend WS books, if you see them, you should buy one and try out some of the recipes. Also, remember if the flour is under 1 cup, you can fairly easily switch it with gf flour!

Lani's Baked Mac N' Cheese

Welp, again...I'm not much for following recipes. Now my insiration recipe started with fanny farmers blue ribbon baked mac. But I dont stick strictly to it. 

1. the noodles are quino pasta and cooked with a chicken bullion in the water.

2. my rue is 1/2 stick of real butter and about 1/2 cup of flour, pint of half n half (heated) and then milk added until thin enough. of coarse salt pepper onion powder paprika red pepper and mustard mixed to taste. 

3. cheese! its at least half the reason you eating this! I prefer the main cheese to be a good sharp cheddar. my secondary cheese (not going in the sauce but a layer in the middle of the mixture) was a creamy cheese, montery jack. and cheez-it crackers crushed and mixed with melted butter on top. 

add as much or as little as you like. I added a sizable amount (whole decent size block) of cheddar, half a block of shredded mj. 

the sauce takes a bit, whiSk constantly. don't get too hot.

OH AND I BAKE AT 400 ABOUT 30 MINS. (GAS OVEN)

tada...yummness!

Wrevhn's Top Ten Kitchen Faves!

10 Kitchen Item Favorites:

This is a list of Jacob (hubby) and my TOP TEN FAVES in the kitchen....

At number one --- #1

We have MAUVIEL COPPER COOKWARE

At number two -- #2

We have SWISS DIAMOND HD PRO

At number three -- #3

We have Kitchenaid....of coarse!

At number four -- #4

We have Le Creuset enameled cookware

at number five -- #5

We have ALL CLAD copper core cookware

at number six -- #6

We have the NINJA chopper and blender (PRO)

at number seven -- #7

We have ZWILLING cutlery

at number eight -- #8

We have J.A Henckels flatware! 18/10!

at number nine -- #9

we have our olive wood obsession (boards, spoons, etc)

and finally at number ten -- #10

we have a lovely LA CORNUE stove, carried by Williams Sonoma (our fave store)

MOST of these items we have, others we intend to get. The stove? Its a dream, but not likely for awhile I think. If at all. But we adore them! We adore them all!

:)

Fluffy Mystery

Publix Fluffy "Buttercream" Frosting

It is BY FAR the most well loved frosting of anyone who likes cakes. Jacob ADORES it and will attempt to eat it by itself. Its not your NORMAL buttercream, you see. It tastes like nothing anyone has ever been able to duplicate. Recipes? PFFT! GOOD LUCK! Everyone wants it, but they are seriously tight lipped with that recipe! I got to look at the list of ingredients by claiming food allergy issues. I can tell you whats in it, and its no buttercream like I have seen.

I personally, think it to be a cross breed between swiss meringue buttercream and american buttercream. It has eggs in it like the swiss, but also powdered sugar like american. Also, it has crisco in it. Read online, that stores like to use crisco instead of butter for not only shape but keep. 

Based on my knowledge of its ingredients and of recipes of others, I might try to play soon and see it I can duplicate it. That be a great acheivment for me, then I would no longer have to buy their frosting for when I make cakes. 

Why? Why eat the rest, when you can eat the best!? Other buttercreams (esp american) just do not compare!

That is all!

Rich Fudge Frosting

Easy Sour Cream Fudge Frosting

Easy rich frosting? Melt chocolate in double broiler like typical ganache, let cool, then mix in sour cream and confectioners sugar until right. 

here.....from my fave ppl.. Williams Sonoma

• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 10 oz. bittersweet chocolate, chopped
• 3/4 cup sour cream
• 1 cup confectioners’ sugar

Directions:

In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.

For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.

For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.

For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar

Makes about 2 2/3 cups.

Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).

Quickie Fluffy Frosting

QUICK SOFT FLUFFY ICING?

Since I look and cooked it all I can't give measurements. Also, might I suggest that unless decent skill level, not everyone should try "look n cooking". I have been playing and cooking with food since before kindergarten, so I'm practiced enough, and it still won't always go well. 

this is a lite n fluffy buttercream amercian style. similar to the major chains, i used crisco instead of butter, whipped it, added vanilla and a pinch of salt, and then proceeded to the big part. Alternating between heavy cream and powdered sugar, add some then whip up, scrape bowl, then switch to the other, alternate doing that until its done. Now if you wanted chocolate like mine, add it now and finish it off with one last whip. mine has both melted chocolate and cocoa powder. you can mess with the ratios based on how sweet and heavy vs how light and fluffy you desire it. 

this is simply a quickie frosting one can whip up for cake or whatever. it be fabulous on a chocolate spongecake roll! 

my mom said mine reminded her of like kroger and publix style icing. fantasic! thanks mom! :)

I personally went for less powedered sugar than most prob would. but its all about you. also, you could add lemon rum or peppermint instead of vanilla. 

xoxo