Gluten Free Muffins

So this past week I have made a couple of recipes. I tried out some cranberry walnut muffins and some corn bread muffins. The conclusion I have come to is that you either have to freeze or eat the muffins right away. Due to the amount of flour in them, they go dry really quickly.

I've decided not to post the recipes for them because I feel that they are not worth sharing. This week I ordered four new gluten free baking books and I can't wait to try some recipes from them, especially that Valentine's Day is approaching. I will need to find a great recipe to make my loved one.

I'm sure to find a good one in one of the two Babycakes books I ordered, I'm super excited for these ones.

And an Artisanal Cupcake book from Kelli & Peter Bronski

I can't wait to blog more about my gluten free adventures.

Gluten Free Oatmeal and Quinoa Cookies

The cookies!

My first attempt at baking with gluten free flours was a success! I made these delicious cookies that I took to work and everyone loved (they didn't know they weren't from regular baking practices until after they ate them). I made a box of cookies for my partner and his parents (who are going gluten free as well) and a bag for my freezer, so I can have a cookie whenever I want.

I put a lot of extra things into these cookies. Instead of just using raisins, I used goji berries and chai seeds as well.

Try the recipe out and let me know how it goes. I got the recipe from Wheat Free Mom and made a few adjustments. I also made the cookies quite large so they could be soft in the middle and chewy around the edges.

Recipe:

3 cups of oats (make sure they are wheat free)
1 1/2 cups quinoa flour
1/2 tsp salt
1 tsp baking soda (make sure it's aluminum free)
1/2 tsp nutmeg
2 tsp cinnamon
1/2 cup white sugar
1 cup brown sugar
1 cup softened unsalted butter
2 large eggs
1 cup raisins
1/4 cup goji berries
1/4 cup chia seeds

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Measure the oats, quinoa flour, salt, baking soda, cinnamon, and nutmeg into a bowl. In a separate bowl, beat the butter until light and fluffy about two minutes, add both sugars and beat for about two minutes more.

Add the eggs and vanilla and mix well. Add the oat mixture to the butter mixture and blend until a soft dough forms. Stir in the raisins, etc.


Use a large ice cream scoop to get equal sized cookies. Place cookie dough balls on cookie sheet. Press down with wet hands. Bake 10 minutes.


Cool for a couple of minutes on the pan then transfer to a cooling rack.


Enjoy!

Cupcake Kitchen Photo Shoot

I always get my "professional" pictures taken by the same person. I love the photographer's sense of style and artistic direction.  Today I had a photo shoot with my photographer Marc aka mk:photographics, instead of doing our regular photos of cupcakes (that I usually make) we used me as the main focal point of the photos.

In the end, I love the photos! They turned out exactly how I wanted them to.  Love the colours and how the three pictures tell a story.  My only issue is that I can't decide which one is my favourite.  What do you think?

Enjoy!

New blog site and dismantling of old site.

Hello Everyone,

As I posted about two weeks ago I have a new love in my life which is soap making.  Because of this I haven't been doing much in the baking area of my life.  I have put my baking business on hold (except for family and friends) and have spent most of my time focused on Goodies Gourmet Soap.

As my subscription with mobileme is up in seven days I have decided to switch my site over to blogger and  solely focus on all types of baking, making videos and blogging.  My site address www.cupcakesandsundry.com will still work, taking you to this blog.

Thanks for the support!  I look forward to some great holiday baking coming in the next few months.