Pillsburry Gluten free refrigerated Pizza crust dough, review #1

So, my Hubby took our little squeaker to the Crispy cream doughnut on Saturday morning so that I could sleep in.

Nice of him, right?  Well, not so much.

Crispy cream does not do Gluten free. (krispykreme.com nutritional-information)

AND now Squeaker asks for "do nuts" every morning.

 

So I had heard that you can turn pizza dough into a semblance of a doughnut. It's more a baked ring with frosting. But I though "Hay he is two, frosting is frosting" so I gave it a shot.

Using the Pillsbury refrigerated Gluten free Pizza crust dough.

 

It did not work.

The tub of dough says on it that it's for a "thin crust" that basically translated to "this dough does not rise"

Not really what I was looking for.

I have other recipes form my pre GF days where you use pizza crust to make "dessert pizzas" but I think in all of those recipes you need the dough to rise at least a little.

So this is NOT the dough to use.

Pillsbury refrigerated Gluten Free Pie and Pastry dough, review

So, I was intrigued to find at the local store, Pillsbury ready made GLUTEN FREE pie and Pastry dough.



 I picked some us, and decided it's first experiment should be mini Quiche.

A quarter of the dough was just enough for six muffin crusts.

Sadly, I overfilled the cups with the quiche, so the finished result was not lovely enough to photograph. But it was good flavor and texture. So I look forward to making a few more things with the rest of the dough.

Home grown Carrots

Squeaker and I got some carrots starts at the local plant nursery.

I thought I would be fun and educational to grow our own carrots.

Sadly, this is what we got:

Some kind of Carrot/radish hybrid.

I put them is a slow cooker Roast, with other carrots and potatoes. They taste like carrots.

 

I don't know exactly what went wrong. Week after week, I check them,(well more accurately, Squeaker pulls one out of the pot about every 6 or 7 days) and some were growing UP out of the soil, but none of them grew down.

I researched it, and the only suggestion I could find was that the soil was too hard. But I don't think that was the case here. We had supper fluffy dirt around them. I fluffed it often myself. I never watered directly over them just to keep the soil fluffy.

Moon Rabbit foods. Gluten free baking mix

So, there is this meat market just over the county line from Seattle. It's know for it's excellent cuts of meat, and variety of sauces and marinades. "over 2000 hot sauces, 800 BBQ sauces, 400 marinades and steak sauce."(doubleddmeats.com)
So I was picking up some ribs for a BBQ, when I noticed the moon rabbit foods logo on a bottom shelf.
I had just seen their add in my GF magazine, so I stopped to take a look.

They were clearance, so I got all 5 mixes for about $20. good deal.
It's a little too hot out to be baking right now, but I look forwards to telling you how each of the mixes go.
Only drawback is that if one of these is the BUST EVER, it will be hard to get more...

Bananna cupcakes

Banana Cupcakes,

From my new cookbook.

Michael McCamley's Gluten free Baking.

(Gf chef of the year)

 

 

They were not that flavorful. Super moist, dense, and dark. Not like the photo.

The recipe called for food grade glycerin. The internet said I could use corn syrup, because I did not want to go get glycerin for this one occasion. It did keep them moist, until the went moldy.

Overall, I was not too impressed, and the recipe was more work then a GF cake mix, and not any better.

I think this is strike two, McCamley. One more before this book gets put in a box.

 



To Soup or not to Soup

I'm not a fan of soup.
I prefer to eat my food and drink my beverage.
I don't really like stew either.
I have managed, over the years, to find a place for tomato soup and seafood bisque, but your basic water based soup is not part of my repetware.
All the same, it does come up.
And I was given a Gallon bag of Chicken soup, my a friend, with the instructions to heat in the crockpot, and add noodles.
Well, I put the WHOLE bag Gluten free Penne noodles in.
They absorbed 90% of the liquid, and I had a decent casserole.
I will have to remember that.

Gluten free Chocolate and walnut Bananna Bread

I got a new cookbook.

Michael McCamley's Gluten free Baking.

(Gf chef of the year)

It's a gift from my sister.

Beautiful photographs. I think that's why my sister got it for me.

SO My first recipe to try was the Chocolate and Walnut banana bread

 

 

My results were not s lovely as the picture in the book. Tasted good, but very sticky. It did not slice well, crumbled a lot and left residue on fingertips and plates. Despite the fact that it cooked for almost twice as long as the recipe called for.

AND, as you can see from the presents of my adhesive note, I plan on making more changes should I use the recipe again.

 



 

Not overly impressed with the first recipe, but will give the book a few tries before I decide.