It’s getting fall-like in New Hampshire.
This Serious Eat’s article on toasted sugar to use in recipes in place of caramel syrup is kind of fascinating, from a science perspective, but I’m still not sure how I would use it.
For those of you using aquafaba, this Garlic and Chickpea Croquette recipe seems like a great way to use up some garbanzo beans, and have some lovely fried appetizers. I’d have to sub out the flour, the breadcrumbs, the vegan margarine, and the vegetable oil, but I’m betting I could make it work for me.
Unlike Denise, all I’m thinking about is dessert. This Salted Caramel Espresso Cake is vegan and gluten-free (not nut-free!), but I don’t own a springform pan. Maybe I’ll add it to the list of things to get after moving.
Moving? Yep. Moving. I’m headed out to the west coast at the end of the month — Seattle! I’m definitely looking forward to checking out new places, like the gluten-free, vegan Flying Apron bakery, and more options from Seattle Gluten-Free. If you’ve got any tips on finding allergy-friendly places in a new place — or anything specific about Seattle — let me know! We might take a short break, but the blog will continue.
Have a great week everyone!