Summer is over

Today in NTX it's the first day of school.  As a lifelong homeschooler our oldest child chose to enter public school for the first time last fall.  She was in 9th grade.  This year two of her siblings followed in her footsteps, she went into 10th grade, two of her younger brothers entered 9th and 6th.  We still have two at home, our first grader (who when asked had no interest in attending school :) )and our preschooler.  I also started a new job (working from home) and now the balancing act begins.  I am looking forward to the coming year, I miss the noise already though :) 

My kids are the best!

 

 

 

Here is to a fabulous fall full of good eats, good wine and good times!

 

Erin

 

TWD - Popover (Gluten Free)



I've never had a popover before, in fact the first time I heard of a popover was when I was watching Gordon Ramsay helping a British Pub owner revive his dying business.  You would think being a native Aussie I would have some clue about these, but apparently my family wasn't big popover fans.  I am disappointed, not in the popovers, but in the fact that I had never had one UNTIL NOW!  I love them!  I put some organic butter and organic maple syrup on mine but I can see how these could be adapted for any taste buds, sweet or savoury.  I especially loved the gooey centre, it reminded me a bread pudding, one of my favourite desserts that I haven't had since going wheat free.  I know I can make bread pudding gluten free and now that I have tasted these popovers I am much less intimidated. 

I adapted these to be gluten free, simply by adding 1 cup of King Arthur gluten free flour for the 1 cup of All purpose called for in the recipe.  I also added a 1/4 teaspoon of Xanthum gum to help in the binding process, with no gluten it can make baked goods a little crumbly and I didn't want this to happen here.  I'm still learning when it comes to baking gluten free, but things are getting easier, thankfully. 

My popovers didn't rise quite as dramatically as some of the other cooks or the pictures I have seen, I think I could add some more batter to the pan.  I did have a little left over batter but didn't want to overfill and end up with a huge mess in the bottom of my oven.  I know now that I would have been safe filling the pan a little higher.  Additionally I didn't use a muffin pan, instead I used an actual popover pan, because I had a feeling I would like these, therefore I figured it was worth the investment and who doesn't love new kitchen accessories :) I'm so glad I was right and can justify the purchase.  Win.  :)

If you would like the recipe from Baking with Julia please pay a visit to Paula's and Amy's blogs for the full recipe.  If you want to see how everyone did this week go here and browse through the many gorgeous blogs from the TWD baking group.  When you are done, go and make popovers, you won't be disappointed!

Thanks for stopping by.
Erin x

TWD - Berry Galette (Gluten Free)



I'm a day late!!!  I didn't even realise it was time for another recipe until Tuesday morning and I just didn't have the energy to bake, but I knew I wanted to attempt this dessert.  The hubs picked up some needed ingredients for me and I made the dough late Tuesday afternoon and popped it in the fridge.  I didn't think I would have enough daylight to get good pictures anyway so I put it off until today (Wednesday).  

I made this one gluten free, just substituting a gluten free flour when it called for all purpose.  The recipe was so easy to throw together and perfect for a light simple dessert.  I chose to make a berry galette and a peach galette.  Honestly I preferred the peach one to the berry, the berry was still lovely though and served with a dollop of freshly whipped cream, delicious! 

I did get some of the dreaded oozing during baking, but it seemed that the majority of the bakers did and it did add a rustic feel to the dessert. Next time I might skip the cornmeal, it added a texture that I didn't care for. Unfortunately lots of Gluten Free baking can end up gritty so adding that texture on purpose is not something I really want to do when the potential for grittyness is already there. 

I may just make a large galette next time as well, not splitting the dough in half as the recipe called for.  I have a big family though so logistically it just makes more sense for us to do that.  I look forward to making this recipe again and trying different fillings.  A savoury galette sounds divine!  I love being able to make some gluten free pastry dishes to curb my feeling of loss when I walk past a bakery ;)

If you would like the recipe go and visit Lisa of Tomato Thymes in the Kitchen or Andrea of The Kitchen Lioness.  Alternatively you can purchase the book Baking With Julia by Dorie Greenspan.  If you would like to see how everyone else did this week you can find the links to their blogs here.

Thanks for reading.
Erin