Now this is my kinda cupcake! This awesome mold can be purchased at Williams Sonoma. I’ve seen people use this cake to make all sorts of things besides cupcakes like houses, circus tents, and the like. But who doesn’t want a cupcake?!?! If it aint broke, don’t fix it!
One mandatory ingredient for whenever I make this- rainbow sprinkles.
Who wouldn’t want their favorite cookie in a larger than life cake form? Unfortunately it’s not really a legit Oreo cake pan, but it’s darn close! I bought this awesome set of cake pans at Williams Sonoma. It can get tricky making sure all the cake batter gets into all the little nooks and crannies of the molds to make sure all the detail comes out, but it’s definitely worth it in the end. My absolute favorite thing to do is to fill the cake with ice cream instead of frosting or whipped cream. I just let the ice cream sit at room temperature for a bit so it becomes spreadable across the cake. My personal favorite flavor to go with this cake- mint chocolate chip. <3
Let them eat gluten free cake!
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Look, sir! Cookies! I used a basic sugar cookie recipe for these cookies. These awesome molds can be found at Williams Sonoma! For the big Stormtrooper cookie, I actually used the pancake molds. I’ve tried the Darth Vader, Yoda, and Stormtrooper molds for cookies, and I’ve found that the Stormtrooper one makes the best cookie and holds its form the best. I have yet to really sit down and decorate a batch because, well… they don’t normally last that long. What… you try having a batch of Boba Fett, Stormtrooper, Yoda, and Darth Vader cookies just lying around your house.
These are not the cookies you are looking for. Now move along.
I made this for a friend’s birthday last year. I saw this sitting on the shelf at Williams-Sonoma and JUST HAD to buy it. I even hollowed out the center of each layer and put grape jelly inside 
I made this cake for my sister for her 21st birthday. I used a mold in the shape of a bear, then gave her a dress and bow in her hair.
I made this cake for my good friend for her birthday last year. This was my first serious attempt to make a carved and decorated cake using fondant. I know I’ve got a long ways to go, but I don’t think it’s half bad for someone who’s never taken a cooking or baking lesson :p I wanted to make a little Mei figure to put on his belly, but I couldn’t quite get her to look right. Perhaps freehand fondant and pastiage figure sculpting is a bit advanced for me yet.
Strange name. Delicious taste. These little Dutch pancake balls made of win are SUPER fluffy, which is a big deal for gluten free food. The secret- separating the eggs, whipping the egg whites to stiff peaks, then mixing them into the batter at the last minute. Unfortunately, you can’t just make these little guys in a regular skillet. You need a special pan, which is available from Williams-Sonoma.
When you purchase this pan, there is an awesome recipe that comes with it. What I do, is just replace the all purpose flour with Bob’s Red Mill AP Gluten Free Flour and everyone I’ve had taste these had no idea these were gluten free. In my book, that’s success.
Little gluten free nuggets of win.
Yeah. So it’s been quite a bit since I last posted. Sorry about that, life got in the way. But no longer shall it get in the way! Nothing will keep me from getting in between me and my stand mixer! So here we go!
I made a big Sunday dinner tonight, so I just had to share. I realize this isn’t from Julia Child’s cookbook, but it’s from someone just as good, in my opinion. I made tagliatelle with short rib ragu from Giada De Laurentiis’ Everyday Pasta, recipe from page 115.
I have made this recipe several times, tasting better each time I make it. And in the process, christening my brand spanking new beast of a food processor. Making it gluten free was pretty easy, just using tapioca starch instead of wheat flour to dredge the short ribs in, and using GF penne instead of tagliatelle. This is one of my favorite dishes by Giada. It’s a very hearty ragu, perfect for a great family dinner. I found it rather easy to make, the hard part was waiting the 3 hours for it to reduce down! After we finished dinner, there was not but 3 penne noodles left in the bottom. I take that as a good sign 
Short ribs are one of my favorite cuts of meat to slow cook.
On another note, I saw Julie & Julia today. Absolutely my new favorite movie. I am now even more inspired to keep cooking and doing what I believe in. If you like food, you must go see this movie.
Bon appetite!
Hey everyone!
Welcome to The Sans Gluten Project, my take on the Julie & Julia movie. Except this is the gluten free version. Follow me as I cook my way through all sorts of cookbooks, making all the recipes gluten free. I’m not going to be cooking every recipe from every book, but picking out the highlights and the recipes that call for more wheat flour than others. I’ll let you know the names and authors, and even page numbers in case you want to follow along with me Suggestions for books are welcome, and I will be starting out with none other than Julia Child’s Mastering the Art of French Cooking !
