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Pumpkin Spice Simple Syrup

October 13, 2016

This season I have been disappointed in the pumpkin spice flavors. When I taste pumpkin spice I want it to taste like pumkin pie! Or at the very least pumkin bread. But alas the powers that be can not give me my heart’s desire. So I make my own.

Recipe:

2 cups water

2 cups sugar

1/2 cup pumpkin puree

1 cinnamon stick

1 cube of fresh giner (about 1/2 in)

1/4 – 1/2 tsp ground nutmeg (go with fresh if you can) 

Add spices and water in a small pot. Bring it to a boil and then simmer for about 20 minutes. You want the liquid to reduce to 1 cup of water. Take off the heat and strain out the spices. Add the water back into the pot, add sugar and the pumpkin. Bring to a boil while whisking in the pumpkin. Lower the heat and cook until the sugar is completely disolved. Keep stiring during this time. It will take about 3-5 minutes. Place pumkin spice simple syrup in containers and let it cool. This will keep in the fridge for a couple of weeks. 

Take the basic simple syrup ratio of 1 cup water to two cups sugar and you can make any flavor you want. Enjoy! 

Valentine’s Day Soufflé 

February 11, 2016

Alton Brown has done it again. He posted an easy chocolate soufflé recipe that was easy to convert. All I did was subsitute gluten free flour and coconut milk from a can (do NOT use coconut milk in a carton). It was moist and just the perfect amount of chocolate goodness. Here is my success. 

  
Here is the link to Mr. Brown’s recipe. http://altonbrown.com/simple-chocolate-souffle-recipe/

Seriously start following the guy. He will make your gluten free baking better. 

See the #fireworks I created by blogging on #WordPressDotCom. My 2015 annual report.

December 29, 2015

See the fireworks The Mad Science of Gluten Free Baking created by blogging on WordPress.com. Check out their 2015 annual report. Thanks for the support. I am a small time blogger who is amazed and humbled that anyone would read my recipes. I know many of you are repeat customers. So thanks so much.

Source: See the #fireworks I created by blogging on #WordPressDotCom. My 2015 annual report.

The Two Ingredient Flour Blend

October 26, 2015

I have been taking my recipes and using a new flour blend. I just got tired of combining all those flours and having to keep them on hand. So I took the plunge and limited myself to only two: sorghum and potato starch.

So far the results have been fantastic! I have tried it in everything but pie crusts and cookies. My biscuits, waffles, pancakes, cakes, muffins and a few Alton Brown recipes have turned out great. Here is my two flour blend.

2/3 parts sorghum

1/3 part potato starch

Remeber if you are baking with eggs ALWAYS seperate them, whip up the whites, and then fold the eggs whites into the batter. It will make a noticable difference in texture. Also a teaspoon of arrowroot powder per cup of flour will help the rise.

Please try the blend and let me know if it is working for you. In the mad science world of gluten free cooking my expertiments could be a fluke too. I sure hope not.

Happy eating!

Using Your Leftover Rice

July 22, 2015

Lately I have been making more rice then we eat in one meal. Instead of using it for fried rice or in a stir fry I used it as the crust for a quiche. And it works! I wet my hands with warm water and press the rice on the bottom and sides of the pan. Make your favorite quiche recipe and pour into your pan. Super easy. Enjoy!

The Truth about Black Bean Brownies

April 14, 2015

I will make this sort and sweet. DO NOT GO THERE. STEP AWAY FROM THE BLACK BEANS!

Pumpkin Muffins 

April 10, 2015

Preheat oven to 350

2 eggs

1/4 cup olive oil

1/2 cup honey

1/2 cup applesauce

1 cup mashed pumpkin

Combine in bowl then add

2 cups General flour mix

1 tbls arrowroot powder

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp all spice

1/8 tsp salt

Oil muffin tins (these work better with out those cupcake liners) bake for 20 minutes rotating once. Let cool in pan. Enjoy!

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