My mother makes possibly the world’s worst pancakes. Really, she’ll cop to it herself. They are like sponges that suck up any syrup that touches them. Honestly O-cel-o should be clamoring for the secret to their absorbency. Oh and they were often burnt on at least one side. By the time I was 8, weRead more
After college I moved to New York with my faux bro. He wanted to live in Chelsea (of course, don’t all gay New York men?) so I found us an apartment on 25th street. We lived in a two bedroom railroad apartment that required you to walk through the kitchen to get to the bathroom at the other end. This was a source of hilarity for pretty much every visitor but it was perfectly normal to New Yorkers.
Heavy. Heavy is the word I hear the most to describe gluten-free baked goods. Well, heavy and chewy but I’ve already addressed chewy so we are left with the problem of heavy. Now one of the ways you make a cake lighter in traditional baking is to use cake flour. It has less gluten and it’s therefore lighter. Well something with less gluten seems like it would be easy to make gluten-free right? However, there is no gluten-free cake flour on the market. So I looked online for a recipe to make my own. Nothing. Huh?
Red Velvet Cake seems to be a specialty of everyone’s grandmother who grew up in the South. However, being a Yankee, I only heard of it a few years ago. Now people seem to rave about it so I spent the last few years tasting red velvet cake at every southern restaurant we went to. It just seemed to be yellow cake mix with red food coloring. I was perplexed. I mean that can’t be what all the fuss was about. No way.
In September of 1983, I was starting middle school or what some call junior high. On my first day, I spotted a very good-looking boy in my class. He had brown hair, hazel eyes and was already 6 feet tall. Needless to say, I was far from the only one who noticed. After a fewRead more