GF brownies today, made by hubby using the standard recipe with chocolate chips added. I can’t imagine that this pan will be around for much longer. On nom nom.
So I’m calculating itemized deductions for my US federal tax filing, which means going through all my grocery receipts for the year and deciding how much more I spent making my groceries GF. I was diagnosed in January of 2013, so this is my first year adding this new process to my taxes.
Does anyone have tips for determining what the price of a ‘regular’ item is for comparison?
Love the drama in this space.
How to manage GF cookies that are just a little too dry:
Pipe some icing in the middle. This is coconut milk icing, and it was yummy.
So Pasta is one of the trending tags on Tumblr at the moment, and I clicked on it. It’s like a pictorial list of all the foods that don’t quite taste the same. Boo. Need stronger willpower to not miss those foods anymore.
My mom picked these up for me for Christmas. They were cinnamon-y and sweet and had a nice, tasty texture.
These remind me of regular Chip Ahoy cookies. My wheat-eater husband was scarfing them down, I had to hide the bag.
Found this recipe online a few days ago, and tried it out today.
Desired result: Slightly crispy, firm, moist, buttery spritz cookie, just like grandma used to make.
Actual result: Slightly rubbery, sweet coconut cookie that makes me feel super thirsty. It’s not a bad flavor, and it reminds me a lot of the coconut flavored Kind bar. It’s going to take me some time to make my way through them though.
Time to see if I can find another gluten free spritz recipe.