Pancakes and Evil Laughs

For breakfast I made gluten-free pancakes!!

This is a victory!!! These are the best pancakes I've ever made, gluten-free or otherwise. You may ask, "Pam, what exactly makes these pancakes better than any other ones you've ever made?"

And I will respond, "Well there are several components to these pancakes that only the best gluten-free chefs know about." The real secret is: cook them all the way through, watch them while you're cook, don't set the smoke detectors off, beat the eggs before putting them in, add maple syrup instead of regular on top at the end, have confidence in your awesome chef skills, top off your coffee, and do a victory dance preceding an evil laugh.

And speaking of awesome chef skills, later today I am going to attempt gluten-free cake cookies for Shakespeare's birthday party tomorrow in my literature class. I'm going to use this recipe from Cookin' Cowgirl and substitute a GF Betty Crocker mix. You know, if they don't turn out, people won't know that it's just my cooking; they'll chalk it out to it being a gluten-free problem. Maybe I won't tell them that they're gluten-free!!

P.S. Happy birthday Shakespeare!!

Fettuccine Attempt #2

Tonight for dinner I attempted to make Chicken Fettuccine Alfredo, again. It was still a lot of work, but nothing exploded or set off the fire alarms--all round a pleasant experience.

This time I used a quick recipe I found on allrecipes.com: Buttery Alfredo Sauce. I edited it a lot, since the actual recipe isn't GF. Instead of 1 cup of butter, I only used 1/2 cup. I couldn't justify using so much butter in one recipe, and if you look at the calories for the recipe, it says 771. No thanks!! Instead of fresh garlic, I substituted garlic powder. For flour, I used Carol's Sorghum Blend. I used 1% milk because it was what I had on hand, and  I completely forgot about the salt and pepper. It seems that only the cheese was from the original recipe! My interpretation recipe probably didn't amount in 771 calories, but it still seemed awfully fattening.

After making the sauce, I cooked some chicken breasts that were halved and then cut into cubes, and starting cooking the fettuccine in a pot that was entirely too small. After all the cooking, I added each ingredient separately on the plate, without stirring it all together. That ended up to be a pretty decent idea, because there was a lot of leftover sauce. I put the sauce in an old spaghetti sauce jar and shelved it in the fridge for a quick topping on my next spaghetti attempt.

Overall, this was a good experience. I altered the recipe without any problems. I probably won't make this recipe again for another year, but at least I have one good experience from it.