I first made “Sunshine Cookies” when I was living in a tiny apartment with my little brother in the East Village in NYC in 2011 (old post here –> http://www.bubblechild.com/2011/08/22/sunshine-cookies/). There were many Indian markets nearby on 1st Ave. and I suppose I’d just discovered turmeric and how much it dyes everything, desirable or not, so why not dye my cookies. And yellow just screams sunshine and smiles to me.
Portland was a-callin’. I have a strangely soft spot in my heart for the Pacific Northwest. Rain, superfluous hipster demographics, and slow driving aside, it’s a great place, and was a stupendous place for my dear friend Annie to have her wedding last week.
I’d made an intelligent choice of staying in my own private accomodations in an AirBnB (except for when the people staying in the house above me woke me up in the morning with their, uh, excessive cuddling) and therefore was able to sneak in a few minutes to film a quickie for y’all in between the wedding rehearsal, rehearsal dinner, the wedding itself, and, ya know, enjoying a city a little bit that I once lived in.
It’s like, when you’re late, you always run into traffic, drop your purse on the way out, accidentally forget your jacket at home and have to turn around, etc. For me, when I’m late, it’s like, “Oh, why don’t I MAKE A CAKE.” Seriously.
It would make me seem a much more sane human being if this was some cute anecdote, but alas, it is not, and I was terribly late for a meeting this morning, and chose that after going for a run making a cake was a better idea to stay late for said meeting than even taking a shower.
Valentine’s Day has really, really never been my thing. It’s not like I’ve ever had a particularly traumatic experience on the 14th of February, but it’s generally been a sort of malaise-y, sort of forced smiles and chocolate kind of moment.
I’m sure I’m not the first to feel this way, and certainly not the last.
After many requests, I am finally sharing which gluten-free flours I generally choose and why. Since gluten-free baking is so new in the scheme of baking history, it’s still a world of exploration.
There are few schools that teach it, few chefs that master it, and I think we can all benefit from divulging our little tricks and tips to help each other get the best results without having to laden our desserts with too much starch or unnecessary sugars to replace what we miss in gluten.