October 01, 2009

And then there was the silver lining:

In gluten free baking there is many a dark cloud. When I wanted to bake some cupcakes real quick, trying to adapt a favourite wheat flour recipe, the cakes didn't tumble from the mold like in the old baking days. Instead I had the whole batch crack and fall apart into crumbs. Ugh. But then these days we have the internet, now haven't we? Just typing in 'what to do with chocolate cake crumbs' led me to The Pioneer Woman.com. I was so enraptured I could hardly wait to try my hand at her flower pot desserts, so I made 'em for our daughter's birthday dinner. Thanks Ree. You've really made our day ;-)