#best gluten free baking cookbook

[illarian-rambling]

10 and 94 for the relationship ask (whichever dominate your brain the most, aka wild card)

10. Who plays with whose hair?

94. Their pet has caused destruction. Who puts the pet in jail? Who defends the pet?

Also, have you had any sweets today? Random question.

I only got the one ship, so I'll answer for them :)

Mashal has no hair because he's a robot, but he likes to braid Astra's hair (poorly, but he's trying) when he can work up the courage. Pinchy metal joints and ultra thick 3a hair don't mix the best, so he usually wears some gloves when he does. Astra tolerates this for the free scalp massage, even if she doesn't like keeping her hair braided.

Astra does indeed have a pet - a fat, calico cat named Mercher's Day whose main hobbies are laying in the sun and catching crickets. He's not a very mischievous cat, but he also lives in a less-than-tidy magical laboratory, so things get spilled and permanent runic ink gets tracked over sensitive projects on occasion. In Astra's eyes, Mercher can do no wrong. He is her sweet baby boy and the light of her life. Even a spilled flask of alchemical fire would only result in a mild scolding. Mashal would be more stern with the cat if that ever happened, but even he couldn't resist those big yellow eyes and chunky little face for long.

As for sweets, I baked Lord Eshteross's maple ginger cookies from the Exquisite Exandria cookbook today, and they turned amazing, even with gluten-free flour :)

Thanks for the asks and you have yourself a wonderful night!

[spooniechef]

Admiral's Gingerbread (3 spoons)

It's been a rough last couple of months and I haven't really had the spoons to try new recipes for the most part, plus I was running out of interesting ones in my few cookbooks.

Thing is ... now I have new cookbooks. My bestie pre-ordered me a copy of B Dylan Hollis' Baking Yesteryear the moment we all learned about it. So I thought, "Hey, how about I pull a 'Julie and Julia' with this, and with Exquisite Exandria when it comes out, and cook my way through it to see how spoon-friendly it is?" So that's what I'm going to do the next little while.

(Well, insofar as I can, anyway. A lot of these are American and I'm not sure exactly how we find Velveeta here in the UK.)

Now, a lot of those recipes (hell, most of those recipes) involve flour, so I did some research to find a good brand of gluten-free flour that wasn't going to break the bank. The brand I found is from Middleton Foods, by the way, and it actually mixes in the xanthan gum so you don't have to do the measurements etc yourself. Plus it fits a lot of the parameters I have for the ingredients you find in good gluten-free pasta, so I had high hopes. I also had a yen for gingerbread.

Though Admiral's Gingerbread is honestly more gingercake, but ... bread in the "banana bread" sense. Thing is, however glorious the result, this is a recipe that, for someone with chronic pain issues, is made of no. Like, entirely no. Unless you own a hand mixer, do not do this one. ...But do get yourself a hand mixer because the results are great. The end result is this moist dense cakey bread with ginger tingling on the tongue and just a bit of that not-quite-bitter flavour of molasses. So I'll provide the recipe and then give the list of Things I Wish I'd Had When I Started This Mess.

Here's what you'll need:

225g (1 cup) butter (at room temperature)

1.5 cups self-raising flour

2 tbsp ground ginger

3 tbsp molasses or dark treacle

5 eggs (separated, yolks and whites both kept)

1.5 cups powdered sugar

1 tsp baking powder

It looks so simple, from the ingredients list. But the fun is just beginning.

Here's what you do:

Pre-heat oven to 350F (180C, 160C fan assist - and, after a bit of a Google to confirm for those in the UK with a gas oven, gas mark 4); grease a 9" by 5" loaf pan

Cream the butter; slowly beat in flour, ginger, and molasses

In a separate bowl, whisk the egg yolks and powdered sugar together

In another separate bowl, whisk egg whites until stiff (they should form peaks that don't fall over when you lift the whisk out of the mixture) and then beat in baking powder

Thoroughly mix the egg yolk mixture, and then the egg white mixture, into the creamed butter mixture.

Bake for 50-55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.

My stomach and taste buds do not regret what I put myself through to make this gingerbread. The gluten-free flour was a huge success (seriously, Middleton Foods; if you've got gluten issues, it comes recommended), and I have now had two servings of it - with my evening hot chocolate last night and as breakfast this morning. My arms and shoulders, however, are telling me a tale of woe right now. That's mostly because (with the sole exception of beating the egg whites stiff) I did all of that by hand. So here are my tips and hints.

DON'T DO THIS BY HAND. Get a hand mixer. I do not know how people in the 1910s did this. I mean, I should have known better. Hollis states in the damn cookbook that hand mixers are essential. I'm honestly just glad that my hand blender has a whisk attachment that I could use for the egg whites or I'd be truly boned.

Double-check your loaf pan dimensions. It turned out my loaf pan was just a liiiiiiittle bit smaller than 9" by 5". Thankfully the overflow was only a couple of drips and not Vesuvius, but still, nobody needs that aggravation.

A very flexible rubber spatula is going to be your best friend, particularly when it comes to the molasses. Molasses is a bit of a mess to pour, so unless you're good enough to be able to measure approximately three tablespoons by eye (which some people are, and maybe I will be one day but I am not there yet), having something flexible to help scrape the molasses out of the spoon is a big help.

Another household appliance that feels essential in this one is a dishwasher, especially if doing most of the mixing by hand. Honestly, even with a hand mixer, the mixer attachments are going to need cleaning, and it's still the same number of bowls. If you don't have a dishwasher, it's helpful to keep the sink full of warm sudsy water so that you can at least pre-rinse everything before washing. This especially helps with any implement that's been involved with the molasses. ...Actually, if you have a dishwasher, put everything in warm sudsy water when you're done with it anyway; pre-washing is generally a good idea.

I still recommend that everyone who's interested in baking buy Baking Yesteryear by B Dylan Hollis, no matter what I write here. He's all about the beauty. (Even if that beauty is to be found in horror - HE INCLUDED THE SPAGHETTI-O JELLO RING I DON'T WANT TO MAKE THAT ... actually I don't think I can do that because we don't have Spaghetti-Os here and our equivalent is thickened with wheat flour. First time I've ever been glad to be gluten intolerant. Anyway.) I am just the accessibility person behind the scenes. He's on the Magic Baking Road Trip and I am in the works truck behind him putting up warning signs.

Today, the warning is "Hey, see this, what I did? Don't do that. Do it smarter". I'm doing a Wacky Cake next time, swear to god.

[thessalian]

Thess vs Ways to Cope

It's been a hard week. But the actual release date of the Horizon: Forbidden West PC port hit today: 21st March. So SOOOOOOOON! I mean, that's a bit of a wait, but then again, I actually should try to finish Baldur's Gate 3 properly meantime.

...So of fucking course a new bunch of projects caught my eye. So, here's the list for February:

Cooking and Baking. No, this is not new, exactly, but I do intend to throw a few new items into the cookery and bakery rotation. At least one new thing each from Baking Yesteryear, Exquisite Exandria, Flavours of the Multiverse, and my Quick & Easy Gluten-Free cookbook.

Perfumery. I fully intend to unveil the Baldur's Gate 3 line of scents in February, and I will do my first attempts at solid perfume at the same time. And then I might - might - open a couple of commission slots. Might be fun to work on other people's Tavs.

Lip Balm. I have these flavour oils and I intend to use them. I was thinking cherry-mango lip balm. Might need to check on my beeswax supplies first, mind. Doing the BG3 companions in solid perfume is going to use up a fair bit ... though at least the base is the same for both lip balm and solid perfume. So less work overall.

Crochet. Yeah, knitting didn't entirely work out, and from what I've seen, crochet is ... somewhat easier to get the basics, at least for me. I want something that I can do with my hands while sitting the hell down. So tomorrow, my Crochet For Beginners Kit arrives, and I've already got a brick-and-mortar source for yarn when I need it. It's on the way to the big Sainsbury's that I normally shop at, seems to have a pretty good selection from what the website says, and best of all? They have a shop cat!

And I plan all of this when my right arm from the shoulder to the fingertips is made of pain. One of my friends says that I have this need to create things, and I guess he's right. I'm pretty sure it goes back to when I was a kid and Mum was always working late and I wasn't exactly Miss Popularity so I just went through all kinds of hobbies to keep myself occupied and sane.

...I swear, between the hyperfocus, the executive dysfunction, and the understimulation issues ... the more I think about it, the more I'm convinced I've got ADHD. But that's okay. Even if I never get it diagnosed (it would be a serious struggle here anyway, the way the health service is tanking), I at least know how to cope with it and where to find new resources if my usual coping mechanisms aren't working.

But yeah, new hobbies and new video games aren't only about handling my understimulation issues anymore, and haven't been for a long time. They also give me something to hyperfocus on, and sometimes hyperfocus is the only way I can actually get away from the worst of the pain for awhile. I use hyperfocus as an analgesic, or at least a temporary solution until the meds kick in. It may be weird, but I'm finally starting to accept the view of, "As long as it works and doesn't hurt anybody, just carry on".

[abramsbooks]

RECIPE: Mochi Doughnuts (From Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown, and Cathy Erway)

Taiwan is famous for Q or QQ textures, which may be best translated as “Bouncy” or “Springy.” Think boba, gummy bears, and mochi, a sticky rice treat popular throughout East Asia. These doughnuts are made with sticky rice flour for a chewy bite that stretches in a very Q way. Mochi doughnuts are definitely a thing in Taiwan, and Danielle really gravitated to the ones she sampled throughout Taiwan, having made many fried doughnuts fresh to order in her time at Craft, working under doughnut and overall pastry legend Karen DeMasco.

In Tainan, we also sampled mochi doughnuts made with millet flour in addition to sticky rice flour, and Danielle was eager to start recipe-testing as soon as she returned. She landed on this formula that’s satisfyingly QQ, delicious, and also completely gluten-free. Once they’re out of the fryer, they can be coated with sugar and your choice of additional seasonings—at Win Son Bakery, we love a classic sugar and cinnamon topping, but you can add to yours some toasted and ground black sesame seeds, ground black cardamom, ground ginger, and any other spices you love. Or just toss them with sugar—sometimes that’s all you need.

Makes about 12

INGREDIENTS

FOR THE BATTER:

5 cups (800 g) glutinous rice flour

1½ cups (165 g) millet flour

12⁄3 cups (335 g) sugar

1⁄3 cup (65 g) baking powder

3 tablespoons salt

3 cups (720 ml) whole milk

1 cup (225 g) unsalted butter, melted and cooled

6 eggs

FOR SHAPING AND FRYING:

2 quarts (2 L) neutral oil for frying, such as soybean

1/4 cup (40 g) glutinous rice flour, plus more for cutting out the donuts

TO FINISH:

1 cup (200 g) sugar

2 tablespoons ground cinnamon (optional)

MAKE THE BATTER: In the bowl of a stand mixer, combine all of the ingredients for the batter and mix with the paddle attachment until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 3 hours or overnight.

SHAPE AND FRY THE DOUGH: In a fryer or Dutch oven, preheat the oil to 325°F (165°C), when measured with a candy thermometer.

Sprinkle 1/4 cup (40 g) rice flour on a flat surface and on top of the dough and roll it out until it’s about ½ inch (12 mm) thick. Cut doughnuts about 3 inches (7.5 cm) in diameter using a doughnut cutter, concentric cookie cutters, or a drinking glass and a shot glass, flouring the cutters to avoid sticking. Combine the leftover pieces and roll out the dough again into a ½-inch-thick (12 mm) layer as many times as possible, to create as many doughnuts as you can.

Work in batches so as not to overcrowd the fryer. Once the oil is up to temperature, gently place as many doughnuts as will comfortably fit into the oil and allow to fry for 3 minutes before carefully turning them over. Fry the other side for 3 minutes and drain on a cooling rack with something underneath to catch any excess oil.

To finish, on a plate, mix the sugar and cinnamon, if using. Toss the doughnuts with the mixture and serve immediately.

A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine.

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.

For more information, click here.

[cookingfoodsblog]

Chocolate Peanut Butter Lava Cakes

Prep: 20 minutes Cook: 15 minutes Serves - 4

These easy Chocolate Peanut Butter Lava Cakes give the feel of a 5-star restaurant in the comfort of your own home. They’re delicious, indulgent, and shockingly simple! I’ve added another twist – peanut butter – and it’s so good! 

Why You’ll Love this Peanut Butter Lava Cake Recipe:

Intense flavors: Rich chocolate and creamy peanut butter combine to make one decadent dessert.

Easy: They look gorgeous, with a melty middle, but are pretty simple to make. They go from pantry to table in around 30 mins. 

Restaurant quality dessert: Single servings, great for impressing at dinner parties.

Get More Free E-BOOK With

>>> Keto Diet The Step by Step Keto Cookbook to Gain Ketosis

>>> Keto Comfort Foods Family Favorite Recipes Made Low-Carb and Healthy

>>> Ketogenic Diet 365 Days of Keto, Low-Carb Recipes for Rapid Weight Loss

9 Ingredients

1 tablespoon unsweetened cocoa powder 5 grams

5 tablespoons all-purpose flour 38 grams, divided

9 tablespoons unsalted butter 127 grams, room temperature and divided (1⅛ sticks)

6 ounces German baking chocolate 170 grams, chopped (SEE NOTE)

3 tablespoons creamy peanut butter 51 grams (SEE NOTE)

1 tablespoon powdered sugar 7 grams

½ cup granulated sugar 100 grams

3 large eggs 150 grams, room temperature

1 pinch kosher salt

Recommended Equipment

Kitchen Scale (optional)

4 Ramekin(s)

Hand Mixer

Get More Free E-BOOK With

>>> 500 Low-Carb Recipes 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love

>>> Low Sugar, So Simple 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living

>>> 1001 Low-Carb Recipes Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low

Instructions

Step 01

Preheat the oven to 425°F.

Step 02

Spray each ramekin with nonstick spray/olive oil. Mix 1 tablespoon of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.1 tablespoon unsweetened cocoa powder,5 tablespoons all-purpose flour

Step 03

In a medium saucepan, melt 1 stick (8 tablespoons) of butter with the German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow to cool for a couple minutes.9 tablespoons unsalted butter,6 ounces German baking chocolate

Step 04

In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tablespoon of butter. Set aside.3 tablespoons creamy peanut butter,1 tablespoon powdered sugar

Step 05

In another bowl, use a hand mixer to beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining flour and salt, and mix until smooth.½ cup granulated sugar,3 large eggs,1 pinch kosher salt

Step 06

Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.

Step 07

Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Step 08

Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift the ramekins off the hot cakes.

Step 09

Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!

Get More Free E-BOOK With

>>> The Anti-inflammation Diet And Recipe Book

>>> Keto Kid Helping Your Child Succeed On The Ketogenic Diet

>>> Keto Diet Ketogenic Diet For Beginners Build A 30 Day Ketogenic Diet Plan

>>> The Essential Keto Cookbook Best Side Dishes For Your Keto-inspired Meals

Becky’s tips

German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.

Low-fat peanut butter works fine in this recipe.

Prepare the ramekins as described to prevent the cakes from sticking.

Feel free to use a different nut butter for this dessert.

Make sure to let the cakes cool for 10 minutes before removing them from the ramekins.

Serve with powdered sugar. (Ice cream is also a great option.)

Storage: 

Store chocolate peanut butter lava cakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Nutrition Information

Serving: 1cake Calories: 738kcal (37%) Carbohydrates: 60g (20%) Protein: 12g (24%) Fat: 52g (80%) Saturated Fat: 28g (175%) Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 210mg (70%) Sodium: 123mg (5%) Potassium: 398mg (11%) Fiber: 5g (21%) Sugar: 44g (49%) Vitamin A: 1011IU (20%) Calcium: 64mg (6%) Iron: 4mg (22%)

RECIPE VIDEO

Keto Diet The Step by Step Keto Cookbook to Gain Ketosis

Download This Free E-Book

Keto Diet The Step by Step Keto Cookbook to Gain Ketosis

.................Keep Reading.................

[allsadnshit]

Hi! I'm a big fan of the food you post, it all looks incredible! I was wondering if you had any advice for someone looking to start cooking their own meals? Not to get into detail but I also need to start cooking for my sister with an eating disorder, I know you've talked about that in past, please don't feel obliged to talk about your own experiences or anything! Is there a particular website or cookbook you go off? Any tips for resourcing good quality ingredients? All the best!

I think cooking the same recipe a few times can really help you understand why you do the steps, and as you get comfortable you can start to improvise and loosen up and that helps to find what you like and understand some basic principles like baking times, flavor combos, etc

I also hope I don't sound like a broken record saying this but anytime someone is trying to cook at home for illness/ED I always always recommend getting a proper nutritionist who understands the particular needs and part of the healing journey happening. It's possible to get 1 time sessions where people can write you a starter meal plan to follow and it can really break down some of the anxiety of thinking of meals or ways to be getting what your body needs efficiently. Even if its expensive, healing illness or ED's on your own can cause so much stress around food that it can end up crashing on you over and over, and it is such a worthy thing to be researching and looking into.

I wish I could say I had cookbook recommendations but I genuinely have been making my own recipes specifically because my dietary restrictions were so severe for the last for years that it was impossible to find gluten free, dairy free, low sugar, low fodmap, not citrus meals! Although I've healed many of those problems and found what works for me now, I really did it on my own in the kitchen with lots of trial and error!

Good luck!

[miraculous-lesbeans]

If you're looking for something you haven't seen on this list yet, check these sources:

Open Source Textbooks:

That website has free, open source textbooks about science (including bio, chem, physics, anatomy, astronomy, psych and sociology, etc) business/economics, world history, and math. My college bio professor used their textbooks, and I thought they were pretty clear and concise. Most science and business subjects also have a variety of levels of difficulty, so you can get into the nitty gritty details as much as you want to (or not). Most of the textbook links in this post link here, so check out the rest of their library.

Khan Academy:

They have a ton of full courses on every basic school subject with lecture videos, readings, and quizzes at the high school / college intro level. (Plus math from elementary school and science from middle school). They also have coding, financial literacy, and pixar animation.

Crash Course:

Quick video lectures about most school subjects with helpful animations and a few jokes to really stick things in your memory in the shortest time possible. If they talk too fast for you, you can reduce the playback speed on youtube under settings.

Learning to Cook:

The previously mentioned flavor bootcamp also has a website, and a podcast. The bootcamp does seem to be the best place to start, though.

Good Eats:

Good primer on the basic science of cooking. My mom, who left her parents' house not knowing how to cook, swears by this show. She was also an award winning professional baker for many years, so like I'd trust her.

Available free on youtube from the creators here and here.

America's Test Kitchen:

Recipes for all sorts of things, with some of the science behind them explained. They do more explanation for their more basic tutorial recipes, but some do get a bit more complicated than I'd recommend to absolute beginners. A lot of their website is for subscribers only, which is why I would focus on their youtube channel. You can check the transcript to put together a written recipe. Their cookbooks are best for intermediate cooks who want to understand the why behind a recipe, as most of their recipes are on the complicated side.

I'd specifically recommend this video about learning to read a recipe, which is an important first step if you want to dive right into cooking dinner tonight.

Haven's Kitchen:

I actually found this group from their cookbook, The Haven's Kitchen Cooking School, which I'd recommend if you have access to it. It has a good structure to it, and explains basic recipes in a way I was confident following. Their website also has a few basic cooking technique videos up for free.

I'd also recommend Baker Bettie's Better Baking Book, because it handles basic techniques and master recipes very clearly. (It doesn't provide resources for gluten free baking, but one book can't do everything well.)

Finally:

Your local library's webpage will probably have a ton of different resources. Mine has a free movie streaming service, a language learning website, a connection to libby (a free online library you can use with your library card), various academic databases, and more.

Want to learn something new in 2022??

Absolute beginner adult ballet series (fabulous beginning teacher)

40 piano lessons for beginners (some of the best explanations for piano I’ve ever seen)

Excellent basic crochet video series

Basic knitting (probably the best how to knit video out there)

Pre-Free Figure Skate Levels A-D guides and practice activities (each video builds up with exercises to the actual moves!)

How to draw character faces video (very funny, surprisingly instructive?)

Another drawing character faces video

Literally my favorite art pose hack

Tutorial of how to make a whole ass Stardew Valley esque farming game in Gamemaker Studios 2??

Introduction to flying small aircrafts

French/Dutch/Fishtail braiding

Playing the guitar for beginners (well paced and excellent instructor)

Playing the violin for beginners (really good practical tips mixed in)

Color theory in digital art (not of the children’s hospital variety)

Retake classes you hated but now there’s zero stakes:

Calculus 1 (full semester class)

Learn basic statistics (free textbook)

Introduction to college physics (free textbook)

Introduction to accounting (free textbook)

Learn a language:

Ancient Greek

Latin

Spanish

German

Japanese (grammar guide) (for dummies)

French

Russian (pretty good cyrillic guide!)

[hospitalitymanagement]

Exploring Career Opportunities After a Diploma Bakery Course

The bakery industry has grown significantly in recent years, offering exciting opportunities for those passionate about baking and pastry arts. Completing a diploma bakery course provides the skills and knowledge to thrive in this creative field. Whether you dream of crafting delicate pastries, managing a bakery, or running your own business, a diploma opens doors to a wide range of career paths.

1. Pastry Chef

One of the most popular career options after completing a baking diploma is becoming a pastry chef. These professionals work in hotels, restaurants, or patisseries, creating delicious and visually stunning desserts. A bakery course in Kolkata equips students with advanced techniques and hands-on experience, making them industry-ready.

2. Artisan Baker

For those who love traditional bread-making techniques, a career as an artisan baker is ideal. This role allows you to experiment with different ingredients and methods, catering to the growing demand for unique and healthier bread options like sourdough or gluten-free loaves. Artisan bakers often work in specialty bakeries or open their own shops.

3. Cake Decorator

With personalized cakes becoming a staple of celebrations, cake decorators are in high demand. This role requires creativity and precision, as you'll design and decorate cakes for weddings, birthdays, and other events. A diploma course helps you master the skills needed for intricate cake designs.

4. Entrepreneur

Many diploma holders choose to start their own business, such as opening a bakery or café. This career path offers creative freedom and the opportunity to showcase your unique style. A diploma bakery course in Kolkata provides practical knowledge and industry insights, giving you the confidence to turn your passion into a successful venture.

5. Bakery Manager

For those with leadership skills, managing a bakery is a rewarding option. Bakery managers oversee daily operations, manage staff, and ensure the quality of products. This role combines baking expertise with organizational and people skills.

6. Food Stylist

Food styling is a unique career path for bakers who have an eye for aesthetics. Food stylists make baked goods look appealing for advertisements, cookbooks, and social media. It’s a great way to combine creativity and baking knowledge.

7. Baking Instructor

If you enjoy teaching, becoming a baking instructor might be the right choice. Sharing your skills and inspiring others to bake can be fulfilling. You can work in culinary schools, run workshops, or even teach online.

8. Research and Development Specialist

R&D specialists in the baking industry focus on creating new recipes and improving existing ones. This role often involves working with food companies to develop innovative and high-quality baked products.

Why Choose a Bakery Course in Kolkata?

Kolkata is an excellent destination for pursuing a career in baking. The city is known for its rich culinary culture and has some of the best institutes offering baking courses. A bakery course in Kolkata not only teaches essential baking techniques but also gives students exposure to the local and international baking scene.

How a Diploma Bakery Course Prepares You

A diploma bakery course in Kolkata provides a well-rounded education in baking. From learning the science behind baking to mastering techniques like bread-making and pastry arts, students gain both theoretical and practical skills. Many courses also include internships, allowing students to gain real-world experience and build connections in the industry.

Conclusion

A diploma in bakery opens up a world of opportunities for creative and ambitious individuals. Whether you want to work in a professional kitchen, start your own business, or explore niche roles like food styling or R&D, the skills you gain will set you on the path to success.

If you’re looking to kickstart your career in the bakery industry, enrolling in a diploma bakery course in Kolkata is the perfect way to gain the skills and confidence needed to excel. With dedication and the right training, the possibilities are endless in this dynamic field.

___________________________________________________________________________

FAQs: 

What career options are available after completing a diploma bakery course?A diploma bakery course opens doors to various careers, including pastry chef, artisan baker, cake decorator, bakery manager, food stylist, and entrepreneur.

Why should I choose a bakery course in Kolkata?Kolkata offers excellent culinary training, hands-on experience, and exposure to a vibrant food culture. A bakery course in Kolkata equips you with skills to thrive in the baking industry.

Can I start my own business after completing a diploma bakery course?Yes! A diploma bakery course in Kolkata provides the knowledge and confidence needed to start your own bakery, café, or dessert business and succeed in the market.

What skills will I learn in a diploma bakery course?You will learn baking techniques, pastry arts, cake decoration, bread-making, and food safety, along with business skills for managing or running a bakery.

Are internships included in bakery courses?Most bakery courses, including those in Kolkata, offer internships with leading bakeries or hotels, providing valuable real-world experience and industry exposure.

[fcukfodmap]

Low-FODMAP Gluten-Free Spinach & Potato Gratin

I've made this recipe before largely following the original instructions, but this time I went seriously off book. This is mostly because I'm leaving town tomorrow and wanted to use up a bunch of odds and ends. The original recipe calls for spinach; I used a spring green mix I had. I used two different kinds of potatoes, which I know is a total cooking foul, &c. It was still great. Onward!

Low-FODMAP Gluten-Free Spinach & Potato Gratin

1 1/2 lb potatoes, peeled and sliced thinly

10 c spinach leaves (which is about 10oz) rough chopped

1 c shredded fresh basil

2-3 c shredded mozzarella

4 tomatoes, sliced

3 eggs, beaten

1 c extra creamy oat milk

1/4 c shredded Parmesan

olive oil, salt & pepper

Preheat oven to 350F. Place the peeled and sliced potatoes in a microwave safe bowl with a little water, cover, and microwave until the potatoes are beginning to become translucent, 7-9 minutes.

Meanwhile, heat olive oil in a large skillet over medium high heat until shimmering, add the spinach in handfuls to wilt, stirring and mixing constantly. Finish with the shredded basil. Don't overcook: leaves should still be bright green.

Grease a lasagna pan and line the bottom with half the potatoes. Cover with the spinach, and then half the mozzarella. Season each layer with salt and pepper. Cover with the rest of the potato slices, then shingle the tomatoes on top.

Whisk together eggs and oat milk, then pour over the entire dish. Finish with the rest of the mozzarella and Parmesan. Bake at 350 for 30 minutes, then turn up to heat to 400F and cook for 10 more minutes. Let sit for 10 minuted before eating.

So, I didn't exactly follow this recipe. I used a spring mix instead of spinach, and a mix of russet and yellow potatoes. I also used one ridiculously enormous beefsteak tomato I got off a farm stand in Amish country this weekend. The original recipe called for light cream. I used an extra creamy oat milk, but the sauce was still pretty thin. I don't have a problem with that, but some might. Oh, also, I had a fcuk off amount of basil from my cousin, but you could omit with no issue.

The original recipe came from a stunt cookbook for Regency cooking, so had me boil everything. I'm not British and boiling greens is a terrible idea, hence the sauteed spinach. You could also use a 10 oz brick of frozen spinach instead, just be sure to press out the excess water.

Anyway! This feels very much like comfort food: potatoes and cheese, not heavily spiced, warm and filling. We had it as a main course, but it would make a great side with a roast or something.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[readitreviewit]

Vegan food has been gaining more and more popularity over the years, and for good reason. Not only is it better for your health, but it's also better for the environment. However, for those who are used to eating a diet that includes meat and dairy, transitioning to a vegan diet can be intimidating. That's where Simple and Delicious Vegan comes in. Written by popular blogger and author Michaela Vais, or Ela as she is known to her fans, Simple and Delicious Vegan is a vegan, plant-based cookbook filled with delicious gluten-FREE and vegan recipes for breakfast, lunch, dinner, and snacks. The book is not only perfect for those who are already following a vegan diet but also for anyone who is looking to spice up their diet, heal with food, and embrace sustainable living. What makes Simple and Delicious Vegan stand out from other vegan cookbooks on the market is that Ela keeps things simple by providing metric and imperial measurements (cups, ounces, and grams). This makes it easy for anyone, regardless of where they live, to follow her recipes. Additionally, only a few recipes contain nuts, soy, or corn, with substitutions always provided. This means that everyone, regardless of dietary restrictions, can enjoy the dishes in this book. The book is beautifully photographed, with ingredient shots that show you exactly what to buy, making it easy to get started with cooking and eating these delicious and healthy meals. From innovative gluten-FREE breakfasts like banana baked oatmeal to hearty lentil stew for lunch, and zucchini brownies for dessert, there's something for everyone in Simple and Delicious Vegan. Ela shares her experience of going vegan in 2011, and how it helped her gain energy, cured her cystic acne, and connect with the earth in a new way. She shares her knowledge and experience in plant-based cooking, making it easy for the reader to learn how to cook healthy, vegan meals that taste great. Not only is the book filled with delicious recipes, but it's also packed with helpful tips and tricks for cooking and preparing vegan food. The recipes are easy to follow and use ingredients that are easy to find. So even if you're not a seasoned cook, you'll be making delicious vegan meals in no time. If you're looking for a bible of vegan cooking that you'll turn to time and again, Simple and Delicious Vegan is the book for you. Even if you already own other vegan cookbooks, this one is a must-have. It's an Amazon Editors' Pick for Best Cookbooks, Food & Wine, and has quickly become a #1 New Release in Gluten-FREE Diets, Vegan Cooking, and Raw Cooking. In conclusion, Simple and Delicious Vegan is a fantastic cookbook for anyone who's looking to eat healthy, delicious, and sustainable food. Ela's recipes are easy to follow, and the book is filled with helpful tips and tricks for cooking and preparing vegan food. Whether you're already following a vegan diet or looking to make the transition, this book is a must-have. So go ahead, eat plants, be happy, and enjoy the delicious meals that Simple and Delicious Vegan has to offer. Don't miss out on the ultimate thriller experience! Get your hands on the gripping novel now or start streaming it on Audible for FREE with our 30-day trial offer. Don't wait any longer to immerse yourself in this heart-pounding adventure – order now! Price: [price_with_discount] (as of [price_update_date] - Details)

[deepsi17]

Light cake in small cups

cupcake A mini cake is a small cake, also called a ‘light cake in small cups’. The mini cakes were baked in small separate tins, such as pottery cups, aluminium cups and moulds. We did not know about muffins or mini cake until an American cook wrote this recipe. In 1828 an American cook Eliza Leslie published her cookbook titled Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. The past few years you have probably noticed that cupcakes are hugely popular than cake. Because they are less costly and available in many varieties. My love for fairy cake and baking inspired me to start this magical journey. So come and join our journey to exploring cupcakes, where each delightful bite unveils a world of sweetness and creativity.

Baking A Mini cake

The first step to baking a cupcake cake is gathering all ingredients and tools which are used in baking. All cupcakes cake are made with general ingredients like eggs, flour, sugar and butter. We may add other ingredients to add flavor like chocolate chips, nuts, berries etc. Cupcakes take a shorter time to bake. We use frosting and other edible ingredients to decorate cupcakes.

Cupcake cake For Every Occasion

cupcakes are known for his versatility. cupcakes are available for every occasion like birthday, anniversary, baby shower or many more occasions. They are transforming to fit any occasion or craving. From classic vanilla to exotic flavour fusion. cupcakes are like a canvas that you show your culinary creativity. cupcakes cake turn into personalised experiences where every person can pick their favorite flavor  at a celebration. That’s why we gave them many names like mini cake, fairy cake, muffin and many more.

The portion control

If you are on a diet, there is no need to feel guilty to eat cupcakes rather than a slice of cake. This is a reason why cupcakes are everyone’s favorite dessert. It is low in calories. A single serving of cupcake that satisfies your soul without pushing into dessert-induced regret. 

Decorative Delights

The aesthetic appeal of cupcakes attracts everyone. They are inviting you to explore different colors, designs and decorations. In the world of dessert cupcakes are individually crafted, visually stunning and leaving a lasting impression. From the birthday party to wedding cupcakes elevate the dessert table with their decorative charm. 

Great gifts for loved one

It can be tough to find the perfect gift for someone you love. A right gift is something that shows your love and affection towards him/her. And cupcakes are the best solution and they save your day. A box of cupcakes cake is a perfect gift to anyone. It gives a smile on anyone’s face. 

Why does everyone love mini cake?

cupcakes have an amazing history, it’s an easy technique to customized and even easier to share. They are delicious and hold wonderful memories. Children to adults of every age group love cupcakes. 

We celebrate mini cake with organic ingredients and simplicity!

How different are we?

cupcakes are beyond chocolate and vanilla, it is not unusual to find exotic flavors that you would never accept. We will not provide only traditional cupcakes although modern touch with sustainability. We will choose organic ingredients to waste free decorating and eco- friendly packing. Our cupcakes will not only delight your taste buds but also make a positive impact on the environment. Our dream to serve everyone makes us different. That’s why we also provide vegan and gluten free cupcakes because enjoy every bite of cupcakes cake are everyone’s right. If anytime you are ready for cupcakes come to our website https://deepsi777.online/cupcake/ and order your cupcakes. Happy cupcake tasting!

[rockislandadultreads]

Seasonal Cookbook Recommendations

Preppy Kitchen by John Kanell

Preppy Kitchen creator John Kanell delivers his fan-favorite recipes and baked goods so everyone can create them at home. Organized by season so you can shop at peak freshness and embrace new traditions, the dishes featured in this cookbook are inspired by well-loved staples. In addition to delicious recipes, Kanell also includes special projects, from making flower arrangements and winter wreaths to pickling vegetables.

The Best of Thanksgiving by Williams-Sonoma

With an abundant and diverse collection of over 80 recipes, this cookbook is the solution to creating a delicious and welcoming meal with ease. With vegetarian, gluten-free, and adults-only and kid-friendly dishes, there’s something for everyone this holiday! In addition to chapters dedicated to drinks and appetizers, main dishes, stuffing and breads, sides, gravies and relishes, and desserts, there are also special sections dedicated to leftovers, menus, wine pairings, turkey know-how, and basic recipes. 

The Complete Autumn & Winter Cookbook by America's Test Kitchen

When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump Brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night. The themed chapters, menus, entertaining tips, and seasonally themed spreads in this cookbook showcase all the reasons to love autumn and winter cooking!

Vegan Holiday Cooking by Kirsten Kaminski

Never miss out at a holiday feast again! Kirsten Kaminski, founder of The Tasty K, provides all the recipes you need to transform your meat-based holiday staples into satisfying vegan options. Kirsten makes each celebration delightful with 60 exciting appetizers, entrées, and sides. With hearty, satisfying dishes, you can feel the holiday spirit any time of year! 

[daizyrecipes]

Best Recipe Development Tips For Food Bloggers

Absolutely, developing unique and flavorful recipes is a crucial aspect of food blogging. Here are some recipe development tips to help you create standout content for your food blog:

Start with a Concept: Begin with a clear idea of what you want your recipe to be. Whether it's a new twist on a classic dish, a fusion of cuisines, or a creative way to use a specific ingredient, having a concept in mind will guide your development process.

Research and Inspiration: Look for inspiration from cookbooks, food magazines, online platforms, and even restaurant menus. Analyze current food trends and adapt them to your style and niche.

Understand Flavor Profiles: Study the basics of flavor combinations and how different ingredients work together. Balance sweet, salty, sour, bitter, and umami flavors to create a well-rounded dish.

Test and Experiment: Don't be afraid to experiment in the kitchen. Play around with different ingredients, spices, herbs, and cooking techniques to discover new flavors and textures.

Keep it Accessible: While unique and creative recipes are great, remember that your audience should be able to replicate the dish at home. Avoid overly complex or hard-to-find ingredients that might discourage readers from trying the recipe.

Texture and Presentation: Consider the textures of your dish – aim for a mix of crunchy, creamy, chewy, and smooth elements. Also, think about how the dish will look on the plate. Visual appeal is a big part of the eating experience.

Test and Refine: Recipe development often involves multiple rounds of testing and tweaking. Take notes during each trial and adjust ingredients, measurements, and cooking times as needed.

Record Everything: Document each step, ingredient, and measurement precisely. This will help you recreate the recipe accurately when writing your blog post.

Simplicity in Complexity: While creativity is essential, sometimes simplicity can shine. A few well-chosen ingredients can create a remarkable dish. Let the flavors speak for themselves.

Think About Dietary Restrictions: Be mindful of dietary restrictions and preferences such as vegetarian, vegan, gluten-free, and allergen-free options. Offering adaptations for different diets widens your audience.

Test Cooking Techniques: Experiment with different cooking methods – baking, frying, grilling, steaming – to see how they affect flavors, textures, and overall appeal.

Incorporate Storytelling: Integrate a personal story, cultural context, or inspiration behind the recipe. Sharing the story behind the dish can make it more engaging and relatable.

Balance Portions: Ensure that your recipe provides a balanced portion size. Avoid leaving your readers with excess leftovers or a shortage of food.

Consider Visual Appeal: Think about the colors and arrangement of ingredients on the plate. Vibrant and well-arranged dishes are more likely to catch readers' attention.

Taste Test with Others: Have friends, family, or fellow food enthusiasts taste your creations and provide feedback. Different perspectives can help you refine your recipes.

If you learn how to make kurkuri bhindi recipes. Click here.

Remember, recipe development is a creative process that requires patience and experimentation. Through practice and a passion for food, you can continually improve and offer your readers exciting and delicious recipes.

[besttestkitchen]

Elevating Home Cooking at America's Test Kitchen - besttestkitchen.com

BOSTON -- It's every home cook's dream, the picture-perfect test kitchen at Cook's Illustrated. Staffers there conduct taste tests, try out cookware and equipment, and perform food science experiments.

Click Here: https://twitter.com/besttestkitchen

The winner gets a big prize - the chance to become a regular on their TV show. But the contestants seem more interested in boosting their social media profile or building an independent career than joining the team.

A Real Place

On any given day, TV cameras roll in this Brookline, Massachusetts, kitchen, where a team of highly qualified test cooks and editors perform thousands of tests every year. They develop recipes for magazines, cookbooks, and the website; review and rate cooking equipment and ingredients; and conduct taste-tests and demos on television. Recipes are tested 30, 40, and sometimes even 70 times before the team is satisfied that they've discovered how to make them foolproof for home cooks.

ATK's editors also share their expertise by writing cookbooks that teach readers new techniques, offer easy-to-follow step-by-step tutorials (like roasting carrots or making a pie crust), and feature detailed nutrition information and helpful cooking tips. And the website offers a wealth of quick-tips, kitchen basics with illustrations, "tastings and testings," and conversions and equivalencies for recipes.

While the site and print publications are free of ads, online commerce opportunities -- subscriptions to the websites, magazine or cookbooks, and online cooking school — drive the bulk of ATK's revenue. Nussbaum says subscribers are "very loyal." They renew their subscriptions at an 80% rate and buy more cookbooks and equipment.

ATK's TV hosts, Bridget Lancaster and Julia Collin Davison, bring viewers into the kitchen to demonstrate equipment reviews and explain the ATK's secrets for foolproof recipes at home. The team also writes and edits books, including the New Family Cookbook, which features 1,100 new recipes and a fresh package.

Recipes

The obsessive cooks at America's Test Kitchen put all sorts of ingredients, recipes, and cookware through objective, rigorous testing. Their results—published in a series of top-rated cookbooks, the PBS cooking show, and a magazine called Cook's Illustrated—are widely respected as the best in the business.

Here: https://www.pinterest.com/besttestkitchen/

This latest book, a compendium of essential recipes and techniques from the 15,000 square foot test kitchen, is designed to help home cooks elevate their meals and baking. The recipes are geared to the busy modern family, with dishes that can be made quickly and on the cheap.

Recipes are clearly written and illustrated with step-by-step photos. The authors provide helpful tips and advice, from choosing the right pan for frying to ensuring that the bread dough rises properly. They also offer advice on modifying a recipe for special diets, such as eliminating sugar or gluten-free flour.

The editors also include recipes that can be made with minimal equipment, such as a blender or food processor. In addition, they explain why some tools are better than others—like how a wire whisk makes it easier to separate eggs for Magda's Chocolate Pavlova. Adam Ried, who appears in most episodes, hosts a segment called Equipment Corner where he shows several brands of the same item and explains how each performs.

Chris Kimball, founder and editor of Cook's Illustrated and host of the PBS cooking show America's Test Kitchen, continues to be a lively presence on camera, but his co-host Bridget Lancaster replaced him at the start of season 17. She remains with the show for all future episodes. This is a great addition to the library of anyone who enjoys home cooking.

Cookware

The 15,000 square foot America's Test Kitchen in Boston's Seaport District is home to a team of more than 60 test cooks, editors and cookware specialists. They make recipes that can be reproduced by at-home chefs with a high degree of success. The goal is that they'll be easy to prepare, and that home chefs will understand why the recipe works and what makes it good.

The cookbooks that the team produces in this state-of-the-art facility are chock-full of information that even the most seasoned cook will find useful. There are detailed explanations of the how and why, as well as ratings on a wide range of cookware and supermarket ingredients.

Here: https://band.us/@besttestkitchen

Some of the best books from the team include Chicken Schnitzel, Smashed Burgers and Yeasted Doughnuts. There are also books that are targeted to specific kinds of food, such as Comfort Food Makeovers, and ones that are designed to be time-saving, with recipes that can be made in batches and frozen for later use.

Elle Simone Scott, who has worked on the show for several years and also provides the food styling and expert advice that appears across their media platforms, is a master at making recipes accessible to nervous new cooks. This is reflected in the recipes in her book. The book features dishes like bowl cakes, no-knead bread and Boston cream cupcakes that even the most timid baker can take on with confidence.

As the official egg of America's Test Kitchen, Eggland's Best eggs will be featured in all of the recipes and equipment reviews that appear in the TV shows, magazines, cookbooks and online content. This will help inspire cooks of all skill levels to feel confident in their kitchen and make delicious meals for themselves, their friends and family.

Equipment

America's Test Kitchen is one of the most trusted sources of cooking knowledge via a portfolio of television shows, magazines and cookbooks. The Splendid Table visits the Boston-based company's 15,000 square foot test kitchen where editors, cooks, food scientists and tasters develop foolproof recipes for TV, online cooking school and best-selling cookbooks. The company is known for rigorously testing ingredients, equipment and tools to help home cooks achieve success in their own kitchens.

The best tools and equipment are key to creating delicious dishes and desserts, especially when baking. A reliable digital thermometer is essential for golden-brown baked goods and tender meat, as well as accurate iced drinks and jiggly frothy cocktails. America's Test Kitchen editors love this sleek pick from OXO, which offers 10 color options and is easy to read from any angle.

Anyone who's experienced their family size dwindling knows that it can be difficult to make meals for just two. This comprehensive cookbook addresses the challenge by adapting classic recipes to a smaller crowd. Recipes like Chicken Schnitzel and Lasagna for Two are proportioned perfectly to avoid having leftovers or a baked good that is overly rich or undercooked.

The book also includes tips and tricks to make cooking for a smaller group easier including advice on buying a new stove, refrigerator and freezer. Editors also explain how to care for a variety of small appliances and equipment and offer recommendations on which brands of equipment are the best value. Adam Ried hosts a series of short segments called Equipment Corner in which he tests several different brands of a particular tool or ingredient and then identifies the top choice. The reviews are often interspersed with non-animated science segments by Kimball and Jeremy Sauer.

Pantry Staples

The answer to the question, "What's for dinner?" feels less intimidating when your kitchen is stocked with pantry staples. But which items are truly essential—and how do you know if you're stocking up on the best versions? In this book, the experts in America's Test Kitchen's 15,000 square foot test kitchen reveal the products they keep on hand to help home cooks achieve better results.

A handy spin-off from the America's Test Kitchen cooking school, this guide features 60 illustrated tutorials for core recipes and techniques that every cook should master—from searing a steak to making a classic quiche. It also includes the test kitchen's no-nonsense ratings of equipment and ingredients to make smarter shopping decisions.

Many viewers are familiar with the show's cast members, who each host a weekly segment answering viewer mail questions. On-screen Instructor & TV show cast member Kimball appears in most episodes, with fellow Cook's Illustrated staffers Hays, Lancaster, and Sauer appearing as guest hosts. The show's gadget expert Adam Ried also appears in most episodes to review smaller kitchen gadgets, demonstrating the features of various options before recommending a product.

Other on-screen and off-screen staffers include food editors Chris Souza, Bryan Roof, and Lisa McManus, who answer viewer mail and conduct regular ingredient and equipment reviews. Odd Todd designs animations for the Science Desk segments, which illustrate such topics as flambe, brining, and whether plastic or wood cutting boards are better for kitchen hygiene.

The team behind the show also publishes a number of cookbooks based on the recipes and techniques shown each week. Designed to fit busy lifestyles, this collection of America's Test Kitchen cookbooks offers a variety of clever meal solutions that are simple to prepare but will still impress your family and friends at any occasion.

[sinnahsaint]

I highly recommend How Can It Be Gluten Free cookbook from America’s Test Kitchen.

Mrs is not GF and she said my baking has gone from “good for gluten free” to ���just plain awesome”.

I don’t know all your allergies but just so you have an idea, their all purpose blend that’s in most of the recipes is white rice flour, brown rice flour, tapioca starch, potato starch, and nonfat milk powder. There’s also a whole grain blend using teff, brown rice, golden flaxseed, and sweet white rice, but I’ve never used it because teff is hard to find and pricy here, and because the flax would oxidize without refrigeration and I just can’t bring myself to refrigerate/freeze flour.

Some of the recipes add other flours to the all purpose base. For example, the sandwich bread has the AP blend, some more milk powder, oat flour, and a little powdered psyllium husk, to create the best gf bread I’ve ever had. I made the lemon poundcake a week or two ago (which only needs the AP blend and a bit of xanthan for the flours) and mrs and I devoured it within 24 hours.

At 585 pages it is a CHONKY cookbook which not only has recipes but they also explain how they created each of the recipes and why certain things work or don’t so you can modify as you want.

Hope this helps. :-)

*looking up recipes*

Regular recipe: "this is the best cake you'll ever taste, but if you attempt to use cake flour or gluten free flour the recipe will fail. I do not have any recipes modified for gluten free flour because gluten is a mandatory part of the baking process and all gluten free baked goods are too dense and dry for me to embarrass myself by serving them to my guests."

Gluten free recipe: "this isn't just the best gluten free cake you'll ever have, it's the best cake you'll ever have period. It must be made with the niche artisanal $32 flour mix that contains corn or you must purchase a kitchen scale, three pounds of ultrafine white rice flour, two pounds of ultrafine brown rice flour, tapioca starch, and xantham gum to make an acceptable substitute."

Gluten free recipe site: "these [corn containing] g-free flour mixes can be used if you can't mix your own or can't get the niche brand. The pre-made mix that is available in your local grocery store and contains none of your allergens is unfortunately garbage and I wouldn't feed it to my dog. It might be tolerable for cookies, if you're feeding children you particularly dislike."

*closes recipe sites and opens a boxed cake mix*

Anyway it turns out that trader Joe's has sprinkles I can eat so I had sprinkles for the first time in thirteen years and now that I've eaten half the bag I want to put them on something.

[cookingfoodsblog]

Pumpkin Pie Jello Shots

Prep: 20 minutes Cook: 8 hours Serves - 6

Pumpkin Pie Jello Shots are ready to get the party started this fall! Celebrate Halloween or Thanksgiving the right way when you make a big batch of these adorably festive jello shots. Pumpkin pie jello is spiked with rum and served in a little pie crust with whipped cream on top!

What’s in Halloween Jello Shots

The pumpkin pie mix, the pie crust and the whipped cream on top will make you think you just took a bite of pumpkin pie.

Pie Crust: Refrigerated premade pie crusts from the grocery store work great! However, you can always make homemade pie crust if you’re feeling fancy.

Gelatin: You’ll need unflavored gelatin! The flavor in these shots comes from the other ingredients.

Pumpkin Pie Filling: If you can’t find this, just use pumpkin puree with some pumpkin pie spice mixed in.

Alcohol: I like to use white rum, but vodka also works! Use your favorite.

Sugar: White granulated sugar creates the perfect amount of sweetness.

Heavy Whipping Cream: Do NOT substitute this with any other dairy product.

Whipped Cream: Because no pumpkin pie is complete without some on top!

Get More Free E-BOOK With

>>> Keto Diet The Step by Step Keto Cookbook to Gain Ketosis

>>> Keto Comfort Foods Family Favorite Recipes Made Low-Carb and Healthy

>>> Ketogenic Diet 365 Days of Keto, Low-Carb Recipes for Rapid Weight Loss

8 Ingredients

2 packages refrigerated premade pie crust enough for two crusts. These often come two to a package.

1/2 ounce unflavored gelatin powder use 2 packets, 1/4 ounce each

1 1/4 cup water divided

1/3 cup spiced pumpkin pie filling or unspiced canned pumpkin + 1 1/2 tsp pumpkin pie spice

1/2 cup white rum or vodka

1/4 cup granulated sugar

1/2 tablespoon whipping cream heavy cream

whipped cream, for garnish or whipped topping, optional

Get More Free E-BOOK With

>>> 500 Low-Carb Recipes 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love

>>> Low Sugar, So Simple 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living

>>> 1001 Low-Carb Recipes Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low

Instructions

Step 01

Unroll pie dough and cut into small c.ircles (I used the top of an ice tea glass to get small circles.) Place circles in small muffin/cupcake tin and bake according to package instructions. Set aside and allow to cool.

Step 02

Pour 1 cup water into a medium saucepan and sprinkle gelatin packets over water. Let sit for 2 minutes before turning on heat.

Step 03

Turn stove to medium-high heat and add pumpkin pie filling and sugar, stirring as you add. Allow to simmer and then turn off the heat and set aside to cool.

Step 04

Add rum or vodka, heavy cream, and an additional 1/4 cup water to the mixture and stir until well combined.

Step 05

Pour gelatin mixture into pie crusts and place in the refrigerator overnight or for at least 8 hours

Step 06

Top with whipped cream if desired. Enjoy!

Get More Free E-BOOK With

>>> The Anti-inflammation Diet And Recipe Book

>>> Keto Kid Helping Your Child Succeed On The Ketogenic Diet

>>> Keto Diet Ketogenic Diet For Beginners Build A 30 Day Ketogenic Diet Plan

>>> The Essential Keto Cookbook Best Side Dishes For Your Keto-inspired Meals

Becky’s tips

Cut pie crust dough to fit your mini muffin pan. A skinny glass, a small biscuit cutter or a shot glass will work. Get creative to find what works for your sized pan!

Pumpkin pie filling works best in this recipe. You can use solid-packed pumpkin as well, but you’ll want to add pumpkin pie spice and some sweetener for the best effect.

When you sprinkle gelatin over water and let it stand, that process is called blooming.

If you have a party you’ll be attending, be sure to make these Pumpkin Pie Jello Shots the day (or night) before. These shots need at least 8 hours to set.

Nutrition Information

Calories: 357kcal (18%) Carbohydrates: 40g (13%) Protein: 4g (8%) Fat: 15g (23%) Saturated Fat: 5g (31%) Cholesterol: 2mg (1%) Sodium: 266mg (12%) Potassium: 77mg (2%) Fiber: 3g (13%) Sugar: 8g (9%) Vitamin A: 1264IU (25%) Vitamin C: 1mg (1%) Calcium: 19mg (2%) Iron: 2mg (11%)

RECIPE VIDEO

Ketogenic Diet 365 Days of Keto, Low-Carb Recipes for Rapid Weight Loss

Download This Free E-Book

Ketogenic Diet 365 Days of Keto, Low-Carb Recipes for Rapid Weight Loss

.................Keep Reading.................