breakfast boredom begat my new favorite breakfast thing. i call them waffled french toast. my gut told me, if i mixed up a french toast batter and dipped some gf bread into it, happiness would follow. 
my gut was right! this is super simple and can be accomplished by making a french toast batter from scratch Continue reading
sometimes the universe allows several great events to converge on a single day. today, is national doughnut day, i had leftover raspberry sauce made by my friend Cathy and i found chocolate dulce de leche in the supermarket.
A busy day here, my sweet kitty Callie is home from the animal hospital and recovering slowly but surely 
and it’s Mother’s Day. My mom came over for brunch and to visit with Callie. Continue reading
the other day i came across this lovely recipe for roesti (a sort of swiss version of hash browns) from Nick Malgieri and i couldn’t stop thinking about them, until i had them all golden brown and buttery, on my dinner plate. you have to think ahead for roesti because the potatoes need to sit overnight after boiling and before peeling and grating.
This morning, a friend sent me a YouTube link to a scene from Seinfeld, which reminded me of the scene where Jerry & Elaine are shopping for a babka to take to a friend’s party. I immediately needed to have a babka.
this morning, i had some buttermilk to use up and was in the mood for biscuits, so i decided to go for it.
i had to scramble to put together something sweet for cocktails later. chocolate financiers seemed like a perfect dessert with raspberries, whipped cream and a nice chilled cava. the best thing is that financiers are mostly gluten free, anyway. they require only about a tablespoon of flour for structure, i used Cup4Cup but sweet rice flour or most any rice flour based blend will work and the batter is very forgiving, so long as you chill it thoroughly before baking. the french call this “le choc thermique”.
in gluten free baking, it allows the flours to fully absorb the liquid and gives a nicer less grainy texture. i’m afraid that, i’m going to eat all the financiers before my guests arrive.
breakfast today is cherry blintzes made from the crêpes i had leftover from the assembly of the mille crêpes cake. i simply took the leftover crêpes and stored them flat in a gallon ziplock type bag in the freezer. i’ve found that they keep for at least two weeks in the freezer. it was early, so i used cherry pie filling as my filling. you could use pretty much any type of pie filling, jam or preserves, you like. feel free to add some farmer or cottage cheese to the blintz as well. Assembly and prep are pretty simple. on a cutting board lay out a crêpe, pretty side down and drop about a tablespoon full of your fruit or cheese filling just below the center of the crêpe and fold like an envelope. i griddle the blintzes on a hot buttered cast iron comal, flap side down first then turn. you’re cooking them just to crisp and heat through. sprinkle with confectioner’s sugar, whipped cream or sour cream. enjoy!
the crêpe recipe is here.
kiss my gluten free buns 