I woke up before my alarm on Thursday morning. Thursday was our grade level planning day, and I always try to bring the team a little treat on these days. I almost always end up baking my favorite double chocolate muffins. I call them muffins so we don’t feel bad eating them for breakfast. They’re basically cupcakes. Cupcakes without frosting. That makes them better, right? While we all love these “muffins”, I was itching to make something new.
New recipe was a feeling I hadn’t had all week. The thought of cooking dinner was just too much for me to handle last week. So feeling inspired to make something was a pleasant surprise. And boy howdy, America’s Test Kitchen really came through for me. I made their simple cinnamon streusel coffee cake using “Better than cup4cup” flour from Nicole Hunn of Gluten Free on a Shoestring.
The results were spectacular. I had gluten-loving coworkers asking for the recipe.
… and just like that, I was back into it. This weekend, I was back to my normal cooking habits. The husband and I made an absolutely divine baked pasta with italian sausage, roasted tomatoes, spinach, and (of course) a generous amount mozzarella cheese.
Sunday morning, I was inspired by half a block of cream cheese sitting in my fridge and Marlow of Gluten Hates Me to make cream cheese stuffed french toast. Since I didn’t have bananas or syrup, I created a mixed berry syrup. the combo was… like… whoa.
And then there were the sloppy joe’s. You remember them from before, I’m sure. I combined the sandwiches with roasted potato wedges sprinkled generously with ranch seasoning.
And then I finished them off with some gluten free peanut butter oatmeal chocolate chip cookies (full explanation/recipe/whatever to come).
… but after all of that (and especially all of the eating out last week), I’m in need of a serious detox, or, at the very least, vegetables. Hello green smoothies and salads! And the weather is just right for them this week, too.