Vanilla Extract is one of those ingredients that I initially thought about as a whole. It is such a basic ingredient that I didn’t really think about where it came from or what it was made of. As if it was just pulverized vanilla bean somehow made liquid. But I’ve learned the error of my ways. Just try to buy some vanilla extract in a conventional store (as opposed to a health food store). You’ll find pretty quickly that vanilla extract is more complicated than you thought.

So here are the basics:

1. The cheap stuff tends to have sweetener in it which is gross and unnecessary. So buyer beware!
2. It’s mostly alcohol. 
3. The distilling process removes the gluten from alcohol, but I’m paranoid, so I only buy vanilla extract that states clearly that it is gluten-free.
4. It’s crazy easy to make, it just takes a long time. Which may be why I haven’t made any yet. But it’s on my list.

Music: ‘Big Machines’ by Girlfriends.

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The secret to success I’ve been told is 90% showing up. And it’s my belief that if that’s true, then it must also be at least 5% cheery attitude. Otherwise how would anyone get out of bed “to show up” in the first place? 

In this episode Catie cheers me on relentlessly. She is sooo not subtle and yet still so very effective. 

Basically what I’m saying is that I have amazing friends. 

Music: ‘Happiness’ by Spirit Kid.

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I’ve heard the popular saying. I know how it works. I’m just saying that in my case it doesn’t apply.  But just in case, double checking is always a good idea.

This episode features a very cool New York City based band, Luff playing their song,  ’Bees Practice Geometry’. This is my first time featuring them in a Lillian’s Test Kitchen episode. Please, give them some love!

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I used to think that baking and cooking were totally different. I thought that that cooking was more of a casual thing, in which spontaneity is useful and encouraged, while baking demands constant attention to detail and adherence to the recipe. This idea kept me from baking for a long time. We all know by now that attention to detail is not exactly my forte, and so I was afraid to start baking because I was afraid to make mistakes.

But my experience has proven something else, baking can take a little manhandling. You really like cinnamon? Add more. Just know that if you add in a whole extra cup of cinnamon that it will have an impact on the texture. You like to use maple syrup instead of agave? Go for it. It’ll add some maple flavor, but that’s probably fine. There totally is an acceptable “margin of error” in baking. If you keep the basic building blocks the same, and you can experiment quite a bit and really have fun with a recipe. 

I’m a big proponent of fun in the kitchen and having exactly what I want. So, that’s why I often add things in last minute. I just get a feeling that this spice or fruit will add a little something to the cake/cookie/pancake/pie/cupcake/bread and I want to try it! Sometimes it turns out amazingly, and sometimes it’s just okay. But rarely do I regret trying. 

So please, don’t sweat the small stuff. You’re making it, so make it how you want.

The featured song is ‘Smile’ by Destry. Click on the album to buy the song!      

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My good friend Casey Barber over at Good.Food.Stories. has put together an excellent guest post episode for you! 

Not everyone (myself included) has a fancy blender like a thermomix, blendtec, or a vitamix. And I’ve been very intimidated by the thought of trying to make nut milks with a regular blender (not that I have one of those either… dang, I really need to soup my kitchen UP). And so Casey is making some tasty looking almond milk with a vitamix AND a regular ol’ blender to show us the difference and to prove to me once and for all that it’s possible.

Ingredients

• 1 lb Almonds (soaked overnight)
• 4 cups water
• cheese cloth or flour sack towels (for straining)

Casey Barber is a DIY-ing fool who loves a challenge. She is the editor of Good. Food. Stories., an online magazine that focuses on food from a storyteller’s perspective, as well as a freelance food writer and recipe developer who has written for ReadyMade, Gourmet Live, DRAFT, Time Out New York, iVillage, and other print/online publications. In other words. She is a lot of awesome.

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It can be difficult to get the courage up to do anything (and by anything, I mean very much anything: going for a jog, knitting, baking a cake, starting a business etc.)  if you’re under the constant threat of harsh criticism. And it’s a tremendously brave thing to be able to continue doing what you want despite all of that. Fortunately for me, I’ve not had to deal with many real meanies in the year and a half that I’ve been producing this show. I’m not sure why… I would love to say that it’s because everyone just loves me and everything that I do. But not even my mother is that indiscriminate. So I’m pretty sure that it isn’t that. (Love you mom!) 

Whatever it is, I wanted to take a moment and thank you for helping me start this show. For letting me grow and get better at producing each episode. For not shooting me down when I make mistakes, but rather giving me a chance to correct them. For making suggestions, cheering me on, letting me know when I get it right, and thanking me when I’ve succeeded in helping you in some way.

You guys are AWESOME.

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I recently made myself a delicious baked good that had not one, not two, but three different kinds of sweetener in it. I ate it (it was pretty tasty) and immediately felt sick. 

I got a headache, and my brain felt cloudy. My skin broke out. I felt depressed, tired, and a little woozy. The feelings didn’t doesn’t last that long (only about an hour or two) but it was definitely unpleasant, and it almost ruined my night. And even today, after a full night of sleep, I can tell that I’m still not on top form.

Now, I know this one. I know that I am sensitive to sweeteners. I am usually on top of this. But for some reason, I wasn’t last night. Now, admittedly it’s been a while since I’ve made this particular mistake, so I obviously forgot why I am so careful about sugar in my diet. Clearly I needed a reminder to keep my food super simple. And so I’m reminding myself (and you) by reposting this episode. I really don’t like feeling sick (I mean, who does? Anyone? I don’t want to meet that person. I bet they’re awful) but I’m not upset at myself for making the mistake in the first place, because in my experience, these mistakes (as long as they aren’t fatal) are extremely useful. They serve as excellent reminders. 

Sometimes (about once a year it seems) I need a reminder for why I eat the way that I do. I can get so used to feeling good that I forget how bad I used to feel ALL THE TIME. And I can forget why the constant vigilance and careful checking of everything I put in my mouth is so absolutely necessary. And I have to say that even with everything, I  did pretty well last night: I didn’t (like I used to) blame myself and start thinking that there was something inherently wrong with me, and I didn’t believe that I was depressed because I’m not usually, so I didn’t pick fights with myself with or the people that I love. I was feeling wretched, but still was able to recognize within about 10 minutes that something was wrong and it wasn’t me. And I was able to do that because those feelings are no longer my norm (this is key). Thus, I knew that I was experiencing a reaction, and BOOM. The answer was right there on the counter and in my belly.

Lesson learned. Until next time.

Sugar is a complicated topic. I’ve talked about it a few times with my friend see Ane Axford in a short series called Ane & Lillian: ON. We talk about sugar from both the physical and the emotional standpoint, and one of the things we touch on is how individual it is. Ane loves to eat dried mango, but that’s too sweet for me. I can eat fruit and agave together in a baked good, but add in another type of sweetener and I go off the rails. 

I’d love to know, how do you know that you’re having a food reaction of some kind? Does it take time for you to sort it out or do you tend to know immediately? What kind of sweeteners work for you and what kind don’t? (please let me know in the comments!) 

Happy new year everyone. Have a great night and an even better 2012. 

The song featured in this episode is you ‘Lit Up For Me’ by Spirit Kid. Click here to buy the song!!!

Lovelillian

Welcome to day 25 of Home for the Holidays- Gluten-free Style!!! This has been an amazing event and it’s not over yet! Z’s Cup of Tea made some tasty looking Cranberry White Chocolate Chunk Cookies yesterday and tomorrow, Shirley from Gluten-free Easily (and the host of this incredible event) will be posting something that I’m sure will rock your socks off. I feel confident about that because the chocolate silk pie with honey whipped cream that I’m making today are both her recipes. And they are both incredible.

This event has been huge: 25 different gluten-free bloggers each posting a recipe that say home and holidays to them. And not only that, but there are prizes to be won!

Today I’m giving away two books: 

One copy of Healthier Without Wheat by Dr. Steven Wangen and two copies of Gluten-free Cupcakes by Elana Amsterdam

And there are also three pretty amazing grand prizes are still up for grabs:

• Grand Prize: Vitamix 5200 blender! Plus, a copy of the ebook, Eat Fresh and D-Tox Your Life
• Second Prize: A $150 shopping spree at Free From Gluten
• Third Prize: Caveman Cookies giveaway package ($89 value)

All you have to do to enter to win any of these prizes is leave a comment here (tell me what you think of this episode and tell me what you’re making for the holidays!) or share this episode on twitter/follow me on twitter. If you tweet it and follow me make sure to leave a comment here letting me know! Winners will be selected no later than Saturday the 24th at noon. Don’t forget to give me your name and your email so that Shirley (our incredible host!) can let know if you’ve won! 

UPDATE: This giveaway is now closed! 

Now. Onto this chocolate silk pie business (which by the way I will be making for my family for the holidays).

Chocolate Silk Pie Ingredients

Crust

This next episode is CRAZY delicious. I’m making Chocolate Silk Pie (coming soon). And I just wanted to post a tiny preview to tease you. And show off this awesome song by Spirit Kid.

Music featured in this episode is the awesome and fun Boston based band: Spirit Kid. Check out their site (and more of their music) HERE! 

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You know those extreme baking competitions where bakers have to get their incredible, 5 feet high sugar creations from one room to another without spilling or breaking anything? And of course their baking art is too heavy to be carried by one person, so they need at least two people.  They practice this. Each move and step is coordinated. Everyone knows what moves to make when.

It’s an extremely delicate dance.

(If you’re curious about what I’m talking about check out the documentary “Kings of Pastry“. It’ll blow your mind how serious a puff pastry can be.)

Anyway, these master bakers usually have to carry their incredibly delicate creations for at least multiple yards. And while I watched the film and I enjoyed it. I didn’t fully understand how emotionally intense it can be to carry a pastry from a table to an oven. Until now.

This is the deal: I have seriously overfilled my chocolate silk pie. Like seriously. And while this ultimately means more pie for me (Yay!) right now I have to  get it in the oven without spilling the thing.  

Wish me luck.

The music featured in this episode is “Too Good To Be True” by the awesome Boston-based band, GIRLFRIENDS. Check out their site and more of their music HERE. And of course, please leave comments and share this episode with everyone you know.

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