My Baking Disasters

Switching to gluten free cooking hasn't been that dificult. All I had to do was buy new spices and ingredients that are gluten free and figure out what I can cook that is gluten free. I still cook a lot of stuff I did before. Baking on the other hand has been a nothing short of a disaster.

I decided the other day after one of my many disasters that I would start taking pictures of them so I can laugh it off. It can be very frustrating to do everything exactly as the book says and have it still turn out bad. When I take a picture if it it makes it more funny. So, this is it.

The pile of oat sitting there was suppose to be cinnamon raisen cookies. Instead, I pulled the cookie sheet out of the oven with twelve piles of oats surrounded by a dark goup. So, I thought maybe I can cook it in a cake pan. I dumped the rest in a 9x9 pan and that is the last square of a strange cake that just fell apart. It did still taste pretty good, but I had to eat it on a plate because as soon as it came out of the pan, it just fell apart.

I have been trying a new flour with modified tapioca starch and xantham gum already in the mix. It works very well for cakes, but not so much for bread or cookies. Maybe I just need to try some new recipes or go back to my old, mix up a billion ingredients and hope that all of that work turns out.

Anyway, I'll keep you updated on my disasters so we can all have a laugh at them. :)

Mexican Lasagna

This may not sound or look really appealing, but it is great!  My husband and kids all loved it!!  I served it with plain romaine lettuce.

12 corn tortillas
1large can enchilada sauce (I like green)
1 pkg cream cheese (next time I'll try with lowfat to make it a little healthier)
2 cups Monterrey Jack cheese
1/4 c cilantro
1 med onion, chopped
2-3 cups cooked, shredded chicken (I boiled mine and seasoned it with salt, pepper, and garlic powder.)

Heat cream cheese in microwave about 30 seconds (until soft) and mix with 1 1/2 cup of Monterrey Jack cheese, onion, and cilantro.  Mix in chicken.

Grease 9x13 pan and pour about half a can of enchilada sauce in bottom.  Coat four tortillas in remaining enchilada sauce and place in pan.  Overlap if necessary.  Spread half of chicken mixture over tortillas.  Repeat with four more tortillas dipped in sauce and spread remaining chicken mixture across.  Dip last four tortillas and cover chicken mixture.  Pour on remaining sauce and 1/2 cup of cheese. ( I also sprinkled a little cilantro on top.)

Bake at 350 degrees for 30 minutes.