We had three recipes to make yesterday, but as you can probably tell from the title, not everything went according to plan...
We started out making gluten free goldfish crackers, except not goldfish shaped because a) none of us own a goldfish shaped cookie cutter, and b) ain't nobody got time to draw faces and eyes on five million crackers. (Word to the wise: we had to add a couple of extra spoonfuls of rice flour to make it form a proper dough. And we left out the xanthan gum because we like to live dangerously)
When we'd made the dough, we all looked at it and went "Pffff, that's going to make about five crackers!". And then we spent the next HOUR rolling out the dough and cutting out
Next up, we decided to attempt making gluten free crumpets. This was partly because I've always wanted to make my own crumpets and the recipe in the Australian Women's Weekly Cooking Class Cookbook (published sometime in the 1970s, based on the recipes it includes) looked pretty easy, and partly because Deidre has NEVER HAD A CRUMPET. This made me sad for her, and I felt the need to rectify this.
So we made up the batter, and greased a
|Yes, the one in the middle on the right is Australia shaped.|
And upside down. What of it?
Except that when it came to the end of the ten minutes recommended cooking time, the tops were still raw, no holes had formed, and the bottoms looked rather like they'd already been in the toaster. So we made an executive decision, and flipped them over, even though the recipe didn't call for it. While Deidre and I peered despairingly into the frying pan, Char set to work Googling other crumpet recipes to see if she could find out where we went wrong.
- Gluten is important.
- They need time to rest after you make the batter, even though the AWW didn't say to.
- Substituting gluten free flour doesn't really work.
Once both sides were cooked, we looked at them and decided that they were more English muffin-esque than crumpet-like. Plus, they were too fat to fit in the toaster. So we sliced them in half and put them under the grill in the oven. Result?
You may think they look tasty and vaguely crumpet-like. You would be wrong. They were stodgy and crunchy at the same time, while also having a hideous yeast-y and chemical-y aftertaste that none of us could describe. No one finished their "crumpet" half, and the rest of the cooked ones, along with the rest of the batter, went straight in the rubbish bin. Which was incredibly sad, but better than actually devoting time to cooking them, let alone eating them. Although honestly, considering we've now had eight Dessert Days (nine, including our Super Sized Dessert Day at Ganache Chocolate), I'm a little impressed that it's taken us this long to end up with a recipe that didn't work...
Our final dish of the day was quite possibly my favourite thing to come out of Dessert Day thus far: peppermint pattie brownies. We made a few minor changes to the recipe - namely, gluten free flour, caster sugar instead of white, and adding a few drops of green food colouring to the peppermint layer because Australian butter is BUTTER COLOURED AND NOT WHITE LIKE AMERICAN BUTTER, and the idea of a yellow-y mint flavoured layer gave me the wiggins.
ANYWAY. Minor recipe changes and a small disaster involving trying to make ganache from 70% cocoa dark chocolate later, the overall result = amazingness to the point where I'm going to be making them again tomorrow because I have the rest of a tin of evaporated milk in the fridge and this is the only recipe I have that calls for it, and any excuse to make peppermint pattie brownies is a valid one. Yes? Yes.
Enough words. Here, have some pictures to drool over:
|Yes, Char's about to stab the brownies|
Happy Friday, kids.