A few weeks ago, I was on Facebook and noticed
that Elizabeth Barbone had a new book,
"How to Cook Gluten-Free" and she was asking for
some followers to try a few recipes. I gladly volunteered
and here are two recipes I tried. Must confess that I am
partial to doughnuts and pizza.
I downloaded the recipes to my iPad, did mise en place
for the ingredients required and began.
For the Roasted Tomato Pizza with a No-Rise Crust,
I roasted grape tomatoes, caramelized onions and made
and baked the pizza crust - afterwards topping the crust
with the tomatoes, onions and cheese, popping them back
in the oven again to melt the cheese.
I rolled the dough thinner and cut it into squares.
It came out crispy and next time, I will cut it into
even smaller pieces and use as appetizers with a
variety of toppings.
Now on to those "Powdered Sugar Doughnut"
Muffins. Mise en place again, love using that
term and followed the easy directions - measure
and whisk dry ingredients, measure and whisk
Fill mini muffin tins, bake and after removing them
from pan, roll in powdered sugar. I happen to like a
cinnamon and sugar coating so made some of each.
Elizabeth said next time she made them, she would fill
them with a little jam after baking. Having just made some
strawberry jam, I took out a decorating tip and filled the
powdered sugar doughnuts with the jam. Freshly brewed
coffee and doughnuts made me happy this morning!