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gingerbread,coffee cakes

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eyespies

I made them for my Christmas goodies boxes, they were very well received. GF, of course.

niccolino59

These look delicious, Zena.

roerick3

Thanks for the info. I will go to Glutenfreegirl and get that starter recipe. I've already wasted enough ingredients, particularly my fresh spices, that I guard because of the expense. But they make everything, especially gingerbread and pumpkin, taste so much better. Why the knife instead of your hand? Damage to the flours would be my guess. Thank you for your help. If I can make gluten free that looks as beautiful as yours and tastes as good as what I'm accustomed to that isn't gluten free I may make the switch. And won't my family be impressed??? My nieces gluten free cakes and bars have tasted like sawdust to me but my family continues saying how good they are even though most of them don't like them. I have some baking to do. I'll let you know what happens.

eyespies

Roerick, there's a site called Glutenfreegirl.com that I found very helpful when I started. She discusses flours in depth and gives a starter recipe for a flour mix. There's no point buying things you might not need or use, it's just a waste. Tapioca, garbanzo and potato starch won't bind. Try binding with a knife rather than with your hand (which was my usual way) then just kind of pressing the dough together in saran wrap before you chill it. I'll put a note on your own site to guide you back to this.

roerick3

Thanks for the help, Eyes. I'll go to the coop and see if they can help me with all that you have mentioned and already have xanthan gum so that's one thing down. I had purchased gluten free flour but that didn't work well and then my niece gave me her mix and measurments but she just used tapioca, garbanzo and potato starch and that dough wouldn't even hold together. I'll let you know how I come out. I just finished making my mincemeat and it is now fermenting after adding the rum and brandy so it will be ready in two days. Can't wait to have mince pies.

eyespies

Thank you Shian, Suzy, Pkin and Roerick. Please sample whatever you wish.
Roerick, I stopped having wheat because the eater of my cooking was diagnosed as wheat intolerant, and I do feel better for it. Lots of dinners are wheat/gluten free in any case. In baking, the flours are the first key. You can buy gf flour but I mix my own, depending what I'm making. I use a mix of millet, tapioca, rice, potato starch, teff, garbanzo and sorghum, in varying proportions and not all at once, so it is a bit complicated. The magic thing that stops the dreaded fall-apart is xanthan gum, a white powder that glues it all together. I use about 0.5t to perhaps 10 oz flour mix. For my cookies I use egg, milk, melted butter, honey, brown sugar, molasses and my spice mix, the flour and the xanthan gum. Chill the dough before you form it, chill it again before you bake it. Hope this helps. Let me know how you go on.

pkin38

You have made me hungry with all these puzzles of food.... I'm on my way

roerick3

What do you use in place of flour to maintain the gluten free??? My whole family (sisters, neices, nephews, etc...........) are trying gluten free---not for health reasons but to join the fad. I think it's insane but they don't want anything for Christmas Eve get-together that isn't gluten free. I'm a baker and a darn good cook but don't do gluten free---it's just me and it's not necessary at my age to change my whole diet. I would like to make something like my gingerbread cookies but I've tried two different recipes and they both taste like sawdust!!! I'm using molasses (dark) and freshly grated ginger, cinnamon and nutmeg and the seasoning is right but not the gluten free flour my niece told me to use. Any suggestions?????

pumpkinhead

You've been mastering your craft again, Eyes! YUM!

Shian2

Oh! yummy yummy, you do love your cooking Eye's, and I can understand you guarding your recipes as you put in a lot of hard work creating them, I love coffee cakes, Thanks Eyespies.

eyespies

My pleasure to help you, I assure you.

eyespies

Good woman, Florrie. Tweaking isn't difficult. Bake the recipe you've got, taste it. Too sweet? cut the sugar by an ounce or two. Not a fresh enough flavour? add a teaspoon of lemon juice or the grated rind of half a lemon. If a cake is a bit 'tough' cut down on the beating when you add the eggs, just incorporate them and fold in the flour with a spoon. Not spicy enough? Try a pinch of cloves or cinnamon with the ginger. Only make one change at a time, and write down exactly what you do. As you can see, you can strike lucky or it can take a few tries. Good luck - let me know how you get on.

eyespies

Florrie and Sunny barb, I'm sorry I don't feel able to share this recipe. I could just say I don't have the recipe but that would be untrue.
I spend a lot of time, sometimes months, getting just the taste and texture I want and I earn my living baking; you might think,OK but not in US. True. Some time ago I sent an internet friend an original recipe, asking she keep it to herself. Before long it came back to me via a friend of a friend of a friend of hers, as 'X's recipe and the best you'll ever taste.' Once things are in the Cloud, Lord alone knows what happens to them even when there is no bad intent. There are so many gingerbread recipes available, try one and tweak it to your taste.

SunnyBarb25

That's too bad :(

eyespies

Thank you Sandy - I love your new photo, you look very soignee!
SunnyBarb, this is a gluten-free affair, my own invention. I'm sorry to disappoint you but it's a trade secret. But thanks for the compliment.

SunnyBarb25

Do you have a recipe for that gingerbread, eyespies? If you do, can you post it, please? It looks so luscious and delicious that I would like to make it.... :)))

chickiemama

What a beautiful photo/presentation!

eyespies

This is stickiest, darkest, gingeryest gingerbread you've ever had. It's fine with ice cream too...

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