Start your apology engines, folks because we’re upon the highest holiday of the Jewish new year. Or something. All I know is I’ve got to say I’m sorry about a few things, and I’ll start with this gluten-free cinnamon roll cake. You see, I saw this beautiful picture on Pinterest, the temptress, and decided I had to g-free this bad boy. Sure it’s a lot like my honeybun cake. The fact is, I love taking a delicious pastry and making it into an entire cake. Who doesn’t?
Only last night when I was pulling it together I was crazy distracted and wound up putting in two tablespoons of vanilla instead of two teaspoons, then I tried to add some more gf flour, and well, it’s now a doughy mess. I also used all of the vanilla in my over-pour so my icing was lame as well. So instead of presenting you with an amazing recipe, all I’ve got today is a “Well, you should try this because I don’t have time to do it two more times because I’ve got a book to write, dammit!”
While I’m at it I’m going to go ahead and apologize to my sister-in-law and her brand new husband for dinner tonight as I also spaced on buying a few ingredients, so it’s substitution time! I’m sorry about what you’ll be eating this evening.
And to you dear readers, I realize I owe you a few apologies as well.
I’m sorry I tried to pass off a salad as a meal.
I’m sorry I couldn’t figure out how to make a decent gluten-free challah.
I’m sorry if I encouraged anyone to drink Corona.
I’m sorry I suggested you take dairy and sugar out of your diet.
I’m also sorry about the gluten-free deep fried Kool-Aid. That’s totally not okay.
So glad I got that off my chest. Now, let’s see if you can make a delicious cake, because as of right now, I totally cannot.