Babycake's Marbled Spice Donuts

Last week, my friend Rachel (who graduated today, congratulations to her) came over because we needed to hang out before she went to Japan.  What we usually wind up doing is baking.  So we decided to make these soft and flavorful donuts courtesy of Babycakes Covers the Classics.  I highly recommend this book because the recipes are conscious and much more detailed than in the first book.  But it was a lot of fun and here is the finished product:

I made them into the shape of a smiley face.  Deal with it.

Home-Made Gluten-Free Pizza

I know I have not posted in ages, but school got the best of me.  I am back from the dead and alive as ever.  I learned over Spring Break that I have a wheat intolerance, rather than gluten, but I am still totally viable in eating (and cooking) gluten-free!

So over the semester, me and my boyfriend bought Bob's Red Mill Pizza dough mix and decided to be cute and make dinner.  We bought the mix, followed the instructions and put onions, garlic, and mozzarella on it, making the meal totally vegetarian-friendly as well.

So it isn't exactly round, but it was yummy.  So whatever.

That's our creation!  Unfortunately, the pizza stuck to the parchment paper which sucked a bit because peeling off parchment paper is the worst, but overall, it tasted it exactly like regular pizza, so our tummies were pretty happy.

This is Dylan eating pizza in my dorm kitchen.

I will try to do some other baking piece once I get more materials.  I really want to make the Babycakes donuts, but I don't have the right flours.  But I will post as soon as I do something else!

Lemon & Garlic Roast Chicken

Happy New Year, everyone!  So, my father and I have been doing some cooking together and decided to try our first recipe from What to Cook and How to Cook It by Jane Hornby.I've been wanting this book since the summer when I stumbled upon it in Urban Outfitters (cook books at Urban, what?).

(Source: Amazon)

Anyway, today my dad and I tried making the "Roast Chicken with Lemon & Leek Stuffing" minus the leek stuffing because that involves bread and right now, I don't have plain toast.  The only toast I have is Udi's cinnamon raisin toast (which, by the way, is delicious as French toast).  I'm not going to post pictures of us making it because my dad hates that sort of thing and the book uses that kind of format.  So, I don't want too much copyright infringement.  But I will post a picture of the final product.

The chicken in the back, some steamed veggies in the front

The recipes in the book are legitimate.  My dad was worried that cooking the chicken at 400 degrees would completely dry it out and burn, but quite the opposite.  The meat was succulent, juicy, but will leave you tasting garlic and lemon for a while.  This is, however, an excellent dinner choice for those of us that want to avoid gluten.  You might notice that there is no starch but that's because my dad didn't think of anything that would go.  Even though I suggested little red roasted potatoes.  Because potatoes are awesome and go with everything.  Actually, I used to dislike potatoes after eating them for a straight month while in Poland, but now that I'm getting more creative in the preparation, they are becoming more delicious.

Well that's my first entry for 2012 and hopefully there are many more to come!