I didn’t think I’d do this…. I’m not one to start something and not see it through whatever “it” may be, especially when I enjoy the “thing”.
If anyone is out there actually reading this, you must be thinkin'”What the heck is this chick ranting about??
In this case, I’m writing about “blog silence”. At least I think that’s what you call it when someone starts a blog, posting at fairly regular intervals, then stops posting, without explanation. I actually feel disappointed when my favourite bloggers do this so, when I started my own blog…I didn’t think I would become guilty of becoming silent.
It all started with a wicked cold that I came down with. It knocked the #$%@ out of me and lingered for weeks. I thought I had pneumonia.
Then, as usual, my sinuses started giving me trouble. It took several prescriptions before I started to feel myself again, although the polyps have returned. Now it looks like I may be surgery bound again to remove them.
Sometimes I wonder if the gf/df diet is worth it. I mean, it’s a lot of work being aware of what I put in my mouth. I do it because it’s supposed to help keep my sinus polyps from growing back . But it doesn’t stop them, it just slows them down a bit, so start to I wonder, if it’s worth it. Then I go and do something silly like eat a cheeseburger. Then I feel guilty. Then I beat myself up for being a hypocrite because how can I for go on about eating well if I cave and eat something as bad for me as a cheeseburger? Then I question my ethics and on and on.
I finally came to my senses during a conversation with a friend who was trying to quit smoking. I used to smoke a pack and a half a day before I finally quit, nine years ago. I was reminded that it took several tries before I finally quit. I was also reminded that even after “quitting” a bad habit, it’s ok to slip up occasionally.
We all make mistakes. I’m glad to be back and I want to hear from anyone that may be reading this and has gone through a similar situation.
I also have so many ideas for recipes that I want to share. My local Farmer’s Markets have been brimming with an amazing assortment of delectables to be inspired by. Now that August has arrived, three of my favourite foods are in season: corn, blueberries and peaches.
Today’s recipe was inspired by a recipe I found at Baked By Rachel for Apple Snickerdoodle Cobbler
Snickerdoodles are one of my all time favourite cookies. Not only is the name fun to say, but I get a bizarre satisfaction out of the fact that my spell checker really thinks I’ve spelled it wrong. : ) The idea of using them as the topping for apple cobbler is brilliant. But it’s not quite apple season. It’s peach season and I can’t think of a better way to up the yum factor of a peach cobbler, than to borrow Rachel’s idea.
If you find yourself near a farmer’s market or a farm stand where peaches are sold, stop and pick up a bunch, this is one of the best things you can do to a peach.
For the snickerdoodles, I use my go -to snickerdoodle recipe, inspired by a recipe from Cybele Pascal’s book “The Allergen-Free Baker’s Handbook”.
Snickerdoodle Topped Bourbon Peach Cobbler
Snickerdoodle Topped Bourbon Peach Cobbler
For the Snickerdoodles Topping:
2 1/2 cups gluten free all purpose mix #1
3/4 tsp baking soda
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup dairy free all vegetable shortening
3/4 cup granulated sugar
1/4 cup plus 2 tbsp firmly packed brown sugar
2 tsp pure vanilla extract
1/4 cup rice milk
2 tbsp garnulated sugar mixed with 2 tsp cinnamon
For the Peach Ingredients:
6 large peaches, cut into thin wedges
1/4 cup brown sugar
2 tablespoon bourbon
1 teaspoon cornstarch
Preheat oven to 425°F.
Toss peaches with sugar, bourbon, and cornstarch in a 2-qt. nonreactive
baking dish and bake in middle of oven 10 minutes. Set aside.
Reduce oven temperature to 375F
Whisk together flour mix, baking soda, cream of tartar and salt.
In separate bowl, or the bowl of a stand mixer fitted with a paddle attachment, combine the shortening, the first measure of granulated sugar and the brown sugar. Mix with a whisk or on medium speed until fluffy.
Add vanilla and egg. Mix well for approx 20 seconds.
Add the flour mixture in two batches, alternating with the rice milk.
Roll the dough into 24 heaping tablespoon size balls, or use a one ounce measuring scoop.
Roll dough in cinnamon sugar and place biscuits side by side, covering the peach mixture.
Place remaining dough balls on parchment lined baking sheets, 3 inches apart.
Bake cobbler in bottom third of oven for 25-30 minutes.
Bake extra snickerdoodles in top third of oven for 10-13 minutes.
Allow to cool on sheets for 10 minutes before transferring to rack.
NOTE** If you’re like me and love the flavour of real vanilla bean, you may have an empty pod kickin’ around your kitchen. I tend to put empty vanilla pods in jars of sugar, then pull them out to add to stewed fruit.
Adding an empty vanilla bean to the peach mixture is magical. ; )