I’m a mess in the kitchen. A literal mess. I always pick bowls too small for the ingredients that need to go in them, and flour, juices and who-knows-what go flying everywhere when it’s time to mix. I will say that most of my messes still translates into delicious (or at least edible) products. There was this one time where it didn’t. For Christmas dinner in 2009, my sister and I decided to make three kinds of gluten-free mini cupcakes for dessert. We really wanted to make red velvet cupcakes, but my sister wanted to make it red the natural way, and not by squirting the food coloring into the batter. So, we used beets. They didn’t turn out. They weren’t red. They weren’t anything actually because the whole gluten-free baking experiment failed. It was a hilarious failure. When I saw a post for all natural red velvet cake, I knew had to include it in this week’s link love. Unfortunately, it is not gluten free, but I am sure people with more experience than us in gf baking (which is everyone) can modify it to get similar results.
Is anyone not a messy cook? More mess, more fun, right?