Toy time

A few treats stuffed inside for our entertainment...
Sent from my Verizon Wireless BlackBerry

18 inches... 'nuff said

the kitchen aid returns!

the kitchen aid has been neglected since the diagnosis of the wheat allergy but this weekend it was dusted off and spinning again. I started out with a simple cake mix from Pamela's, was inspired to make macaroons then after a wheat filled whoopie pie I worked up the courage for some wheat free whoopie's.

First you need to make a "flour" blend called featherweight flour

3 cups rice flour

3 cups tapioca flour

3 cups cornstarch

3 Tablespoon potato flour

Blend well and store in fridge. Can be substituted cup for cup for "real" flour. We use it to cook with a lot

For the Whoopies:Makes 6 small whoopies (12 cakes)

Preheat oven to 350 degrees

1-2 cups Featherweight Flour ( I did two but you may need less at sea level, start with one then add more at end to thicken if needed)

1/2 cup sugar

1/2 cup milk

1/4 cup butter or shortening

1 egg

1/2 teaspoon of each: salt, baking soda & vanilla

2.5 tablespoons cocoa powder

0.5 teaspoon xantham gum (expensive but will last forever)

Batter should be a thick consistency

Spoon onto baking sheet or stone in to your favorite size. I like minis so I don't feel bad about them. 2.5" diamater.

Not too tall or they will take forever to bake!

Bake 10-14 minutes at 350 degrees

Again I'm at 9,000 feet so your cooking times may be less.I have trouble with the filling here so I cheat and use a can of frosting which I sometimes add food coloring to for some flair.

while i spent my saturday baking dave had other ventures... but he's gotta post if he wants his photos up!