New month, new theme.
I am not a fan of April Fools’ Day. Most often it is seized upon as a reason to be a jerk. I am also not a fan of pranks. No, thank you. But I am a fan of the mild unexpected. I’m complex, okay?
The April theme is going to be the Unexpected Ingredient.
Take today. I saw a recipe for deviled brownies and I knew I could re-create that using white cake and golden frosting. I considered using blondies for the cake but I didn’t think the contrast was going to be enough. Consider the devil’d egg. White egg, creamy golden goodness made up of egg yolk and mustard piped vacancy left from the egg yolk. I wanted that kind of contrast.
And did I mention I was doing a gluten free version too? With a brand spanking new recipe?
Well, I did.
I also made plain chocolate chip cookies for our new manager. Yes, an entire batch. As a welcome to the department gesture.
For those playing along that is white eggs, gluten free white eggs, gold frosting, and chocolate chip cookies.
Oven #3 got a workout.
After I delivered the make, several of my coworkers expressed amazement that they weren’t actually devil’d eggs. Which was exactly the point of the theme.
These little cakes were tender and the frosting was creamy and luscious. They were the perfect make to kick off April. In a nice way.
Because April Fools’ doesn’t have to be mean.
But frosting still isn’t my favorite thing to make.
The gluten free devil’d egg cakes were saved by the frosting. I found them a bit dry, as a lot of gluten free makes are. Next time I make the recipe I am going to sub in 1/2 -1 cup almond flour. To see if that would give it more moisture.