It was my first attempt at baking something from scratch other than chocolate chip cookies. (I mean, real baking… Not just the add water, comes in a box kind.) Overall it was a huge success!
I am obsessed with Karina’s Kitchen and her wonderful gluten-free recipes (http://glutenfreegoddess.blogspot.com/). I decided to tackle one of her baking recipes and thought it necessary to try something with pumpkin. Thanksgiving is coming up after all, and I’ll be damned if I don’t have a gluten-free pumpkin dessert to scarf down (while the family is eating delicious, gluten filled pumpkin pie)!
I brought this cake to school and everyone loved it. They couldn’t believe that it was gluten-free and many people asked for the recipe.
My cake sunk a bit in the middle which (thanks to Karina and her advice) might have been because
a. my oven wasn’t completely pre-heated (I tend to rush and just throw stuff in the oven)
b. the ingredients were cold, humid, or damp (who would’ve thought!)
c. my measurements were off (once again, I am horrible at using measuring cups and didn’t realize there was a difference between wet/dry measuring cups…. besides the fact that they are easier to use. I’ll learn!!!!)
I highly recommend it. I’m pumped to show off my new baking skills to my family come Turkey Day… My aunt is hosting Thanksgiving this year, so now I just need to figure out how I will get the rest of my turkey fix (and all the necessary side-dishes) gluten-free…. One thing at a time, right? 🙂