Tag Archives: baking wrecks

Baking Wrecks: Where’s the Fig?



Today’s baking wreck is brought to you by the Fig.

Fig Newton Newman, actually.

Since the Ginger-O reproduction was successful, I thought it might be time to conquer the Newman Fig Newton (say that 5 times really fast).

Studying various recipes, it was hard to find one single method that seemed just right.  So I went back to one of my old books, Maida Heatter’s Cookies.  The recipe seemed like it ought to convert to GF, but there was that big stumbling block again – volume measures.  I couldn’t really find any source that gave the flour measurement in grams or ounces. Continue reading

Baking Wrecks: A GF Cherry Pie Wreck on Pi Day


Lulu and Phoebe were willing to eat this – We weren’t!

I really do know how to make a pie.  I’ve made some fabulous pies over the years.  But once in a while a whole bunch of pies will come out of my kitchen less than edible.  It seems to happen in cycles.  And because I am stubborn, I keep going until the pie-wreck cycle is broken.

I’ve gone through pounds of butter and flour with mixed results.  Some would make better wall-paper paste than pie crust, but as long as I could stuff it into the pan – it would be baked.  Other doughs rolled out perfectly and went into the pan like a pie crust should only to come out of the oven like it was exchanged for dessert sand. Continue reading

Baking Wreck: The GF Croissant that Wasn’t


Photobucket19 hours of labor later

They look quite like about-to-be croissants in this photo.

Those three in the back were set to become little pain au chocolat.  It took over 19 hours to make them that pretty.  First there was the top dog secret dough prep by Captain Awesome.  Then came the chilling, then the folding, then the chilling.  That included making sure the marble board was ice cold for each turning so the result is a zillion layers folded in loaded with good unsalted butter.  They were left to rise, slowly overnight, ready to bake in the wee hours of the morning.

Captain Awesome is on a mission to create a gluten free puff pastry and croissant that reminds him of Paris.  These little pastries came out of the oven looking like perfect little gluten free imitations of a French croissant.  Small, crispy, flaky on the outside and the smell would have made you swoon with lust.  For croissants, that is. Continue reading