Gluten Free!

My mom has inspired me in both my academics and my personal habits. She has not only inspired me to be independent and self sufficient, but also to make desserts that she and many others with intolerance can eat! There are a lot of people (including me) that have special dietary needs. My mom, for example, is gluten and lactose intolerant while I am also lactose intolerant. So that has inspired me to do more than I would in a traditional bakery, and accommodate the people who usually skip dessert. 

Last weekend I made two semi- homemade gluten free desserts-- gluten & lactose free carrot cupcakes with toffuti cream cheese frosting, and gluten & lactose free chocolate chip cookies. Most people would be hesitant to try something that is labeled gluten free or lactose free, but I guarantee that these will satisfy anyone!

 Here is what I used to make these desserts:
Betty Crocker Gluten Free Cookie Mix- can be found in most grocery stores (be sure to use room temperature ingredients; an even- baking cookie sheet is optional but suggested; the chocolate chips are dairy free; for dairy free butter I used Earth Balance vegan buttery spread)


Simply Organic Carrot Cake Mix- also can be found in most grocery stores (be sure to use room temperature ingredients; freshly grated carrots add more flavor)

For Tofutti Cream Cheese Frosting I combined the recipe http://islandgourmet.blogspot.com/2008/05/carrot-cake-with-tofutti-cream-cheese.html  and combined it with store bought gluten & dairy free frosting (Duncan Hines Classic Vanilla Frosting) for more thickness and flavor

High School Graduation!!

Hello Readers,

 On June 25th I took my last steps as a high school student off of the stage and to my chair. I had never felt so loved by anyone on any other day, because my entire family was there to cheer me on and take photos. I appreciated all of the support and love that I had that day and continue to have in my life from my mom especially. I was so proud to have achieved my diploma after four years of struggling, drama, identity crisis, and overall learning. 

For This Celebration I made two cakes...

1 Guaranteed moist gluten free carrot cake with toffuti cream cheese frosting, and    1  Homemade "peaches 'n cream" vanilla cake filled with vanilla mousse folded with fresh raspberries and peaches-- crumb coated evenly with homemade buttercream.

What I've learned...
This graduation cake is the first one that I've done independently. Although I am proud of what I did on my own, I think that I could improve my work in many ways. I know that in the future (when I get my degree in pastry arts) I will look back and laugh at the job that I did, and see the growth that I 've had since then. From doing this cake, I have learned that I need to give myself extra time to perfect everything. I would also have a concrete set of recipes that I know will turn out reliably, being that I had to make an extra batch of cake and switch from italian buttercream to basic buttercream. I also realize that there is never enough butter and eggs, I will need to buy extra of them on hand so I won't have to make multiple stops at the grocery store. Overall, I now know the time and comittment it takes to make a masterpiece.

Choco- macadamia nut cookies

Today I made the best cookies ever!!! Chocolate chip macadamia nut cookies... A friend bought all of the supplies so that I would bake them. It was a simple and delicious recipe to bake.

Find the recipe at: http://allrecipes.com//Recipe/macadamia-nut-chocolate-chip-cookies/Detail.aspx 

Chocolate chip cookies

Over the past 2 weeks, my classmates have been asking for cookies. I decided to take that request as a chance to practice. I decided to make chocolate chip cookies which is a cookie that everyone would enjoy. They turned out deliciously. They were perfectly golden and sweet. I made about 2 dozen and they were gone within seconds of opening the container. Now I know to make no less than 50 cookies.

Recipe Tip: I used imported Irish cream butter (sold at Trader Joes), extra chocolate chips(preferrably Nestle brand), and a tad extra sugar in the dough making them extra good.

More cookies coming soon!