This weekend, I also ventured into an area of baking that's new to me - cupcakes. Now, I've made boxed cupcakes before but that doesn't necessarily count. These were all me. Jessica, at How Sweet It Is, is always posting fantastic recipes that I just can't get out of my head. My friend Hannah had a birthday coming up and I wondered if I could adapt Jessica's Homemade Funfetti Cupcakes recipe to make it gluten-free. I considered making the regular version - but it's a little scary to give someone something that you yourself can't taste! So, I adapted these cupcakes to be gluten-free by swapping Bob's Red Mill gluten-free flour for all-purpose flour and added 3/4 tsp of xanthan gum...they were incredible!
Tonight, my agenda includes pinning (no surprise there), watching Once Upon a Time and painting my nails! What a perfect little evening. Oh, but before I go, let me share a quick and simple recipe I just made in the kitchen. I was making a salad that I topped with avocado and fresh salsa - but it needed something more.... I'd seen tortilla chips served with salads before, so why not create my own?
Healthy Tortilla Croutons
1-2 corn tortillas
olive oil spray
1. Pre-heat oven to 400 degrees. Using a kitchen scissors, cut tortillas into 6 equally sized wedges.
2. Spray a baking sheet lined with foil with olive oil spray. Arrange tortilla wedges so that they are not touching - spray with olive oil spray and top with sea salt.
3. Bake 8-10 minutes until lightly crispy.
|I served mine atop a Mexican inspired salad :)|
Things I'm debating cooking this week include langisto scampi, lasagna and who knows what else... so look for some fun posts coming soon :)
What exciting things did you do this weekend?