So far I've tackled:
Super-Deluxe Rice Crispy Bars - half chocolate and half regular rice crispies with dark chocolate chips.
Chai Cupcakes with a homemade vanilla & spice frosting (Taste of Home recipe) -
Pumpkin Cupcakes with a homemade cream cheese frosting, dusted with ground cinnamon (Taste of Home recipe)-
Pumpkin bars.
Old Fashioned Soft Pumpkin Cookies (verybestbaking.com).
Slow Cooker Apple Pudding Cake (Taste of Home recipe - in the Christmas 2011 book) - so good! I've made this with and without gluten and it tasted good both times.
Mini Caramel-Apple Cheesecakes (Rachel Ray recipe) - Finicky to make and I had to improvise with the crust because I couldn't use graham crackers. I also used almonds because we have walnut allergies. (I tried to used pecans, but I burnt them!)
Cinnamon Pumpkin Truffles (Taste of Home recipe). These did not turn out well. The middle truffle part was runny and couldn't be rolled. The only thing I can think of is that the pumpkin was runny, which resulted in a lack of hardening.
Apple Crisp Muffins (Taste of Home recipe) - I had to do several substitutions and omissions due to allergies or lack of ingredients, but the end result was pretty good. They make a good fall breakfast treat.
And finally, one I'm especially proud of: Gluten-Free White Bread
To be baked next:
Bones & Blood
Buried Surprise Cupcakes:
Both of these are for a mini Halloween get together. The cupcakes are especially for Jen's kids. :)
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