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Today's attempts were a success. I made Devil's Food Chocolate Cupcakes with Chocolate Buttercream frosting (all from scratch) Recipe originally from Elisabeth Hasselbeck's book (Deliciously G-Free) Here's a picture of the cupcakes. Honestly they turned out sooooo good this time. All they needed was a little Harvey modification.





In the first photo, they are un-frosted. Still look yummy. I mean these cupcakes are so moist its crazy, and yet DELICIOUS to the extreme!! In the second photo they are frosted and ready to eat.. Mmm mmm good!!







I also made another homemade pizza for Wyatt and myself. I modified it from the first one just a smidge by adding cheddar cheese. I mean to tell you this pizza is A-MAZING!!! I cannot tell you how much I've missed real pizza since making the conscious decision to go GFree ( at my doctor's urging.) I've ordered the GF version from a local Pizzeria who is fantastic, with regular pizza. Their GF pizza on the other hand? Not so great. So I bet you can imagine how EXCITED I was to discover how yummy my new homemade pizza truly is. Bob's Red Mill Gluten Free Pizza Crust Mix!!! I am giving 2 ENTHUSIASTIC thumbs up. I changed it up by adding California Style Garlic Powder, Pampered Chef Italian seasoning mix, Cracked Pepper, and Sea Salt to the crust with about a tablespoon of butter to brown the crust. It was so good. Absolutely perfect.

Now, if I could only get my throat to feel better, I'd be feeling pretty good about myself. ☺

Until tomorrow,
Kristi

Recipe Links: 
I wanted to post the recipe here that I based my cupcakes on in case anyone clicks on it and wants to make them there is a link online here.

My substitutions were with the flour. I used Domata Living Flour for the Brown Rice Flour, and Coconut flour for 1/4 of the Sorghum Flour.

The Bob's Red Mill GF Pizza Crust I just followed the instructions on the bag, with a few minor tweaks. See above.