this is a post for all of you out there who sometimes make a mistake in the kitchen. those of you who, with good intention, attempt to make something delightful and totally fail.
is it just me or does this happen to anyone else?? because i am often the victim of kitchen flops.
but in life, i have learned a thing or two. and one of those things is that oftentimes, the successes born from failures are usually the very best. am i right?
remember that pretty little cupcake i made for my mother dear a few posts ago? well, on the first try, i accidentally made shortcake! at first, i stomped my foot at the sight of completely flopped cupcakes. but after a taste, i realized it was the best possible gluten-free shortcake in the world!!
so, keep failing, fellow kitchen dwellers! if we do it enough, we'll fill a cookbook with failure-turned-successes!! and in the meantime, give this shortcake a whirl and top it with whatever berry you like. and if you want to make that lime curd from the cupcake post, i highly recommend it.
1 stick salted butter
1/4 c sugar
1 tsp vanilla
1 c rice flour
1/2 c oat flour
1 tsp xantham gum
1 tsp baking powder
- cream butter and sugar. mix in eggs and extract. fold in dry ingredients, spoon into lightly greased muffin tins and bake for 15-18 minutes at 350 or until slightly golden.