Ever realize something about yourself, and you’re not sure what to make of that new something? Maybe you’re not sure if you should or ever could admit to this thing, … more
Ever realize something about yourself, and you’re not sure what to make of that new something? Maybe you’re not sure if you should or ever could admit to this thing, this new thing you now know about yourself?
Yeah, me either. I just thought that maybe you did.
Okay. Fine. You got me. That happens to me. Kind of a lot. It’s probably ’cause I’m in therapy. Have been for years.
Therapy’s good. I like it. Well, sometimes I don’t like it so much. But it’s good for me, and good for my family. ‘Cause it helps me teach my kids that it’s okay to have feelings and stuff {I also teach them that sometimes they don’t have to express every single freaking feeling they have, every single freaking time they freaking have it – but that’s neither here nor there}.
Even after all these years in therapy {& believe you me, it’s been many many years}, I’m still trying to understand what motivates me to do things, or not do things, or react to people places and things in certain ways. It’s fun! You should try over-analyzing yourself sometime! Good times.
Seriously, though, I’m grateful that I’m no longer afraid to explore my own thoughts, to let my mind wander. It’s so much calmer in my wee little mind this way.
So, anyhoo, here’s what I realized recently {I know – the suspense is killing you}. I realized the following 2 things:
#1. It bothers me when people eat food — or feed their kids food — at the supermarket before they’ve paid for it {don’t get your panties in a bunch too quickly – it’s just a pet peeve, & it doesn’t mean that I impugn their character or anything}. Although I have, indeed, arrived at the reason this taxes my gig so hard core, I won’t bore you with said psychobabble.
#2. And this here’s a big one: I miss Nilla Wafers. {reason: because Nilla Wafers are awesome, and nobody makes a gluten-free version of them (duh)}.
Shocking, I know.
How could I not miss Nilla Wafers? I miss everything about them. Oh, Nilla, you temptress.
Remember the waxy brown stay-fresh pouch inside the box of Nilla Wafers? It looks like it’s going to be hard to open, and like maybe you’re gonna have to rip it open and risk its tearing down instead of across, resulting in a cascade of cookie crumbs all over your shirt and, at times, down your shirt. But no. It opens so nice and easy. And still keeps the Nilla Wafers fresh inside. How does it do that?
I miss how Nilla Wafers would kinda pile up in my back teeth, all sticky and stuff. But I would just keep right on eating anyway. Pass Go. Collect $200. Keep eating those Nilla Wafers. Don’t look back!
They’re so crunchy, yet so soft. They’re a gosh darn miracle of modern science, I tell you.
Oh, Nilla. We’d only just begun.
Well, until Nabisco gets on the stick, and makes a Gluten-Free Version of Nilla Wafers, we’re going to have to make our own! And these bake up so nice and crunchy-soft, you’ll wonder if you went & cheated on that gluten-free diet of yours.
- 1⅓ cups (187g) all-purpose gluten-free flour {I use Better Batter}
- ½ teaspoon xanthan gum {omit if using Better Batter}
- ½ teaspoon baking powder
- Dash (1/8 teaspoon) baking soda
- ½ teaspoon kosher salt
- 8 tablespoons (112g) unsalted butter, at room temperature
- ½ cup (109g) packed light brown sugar (in a pinch, dark brown sugar will do)
- 1 extra-large egg (or the biggest large egg in the dozen), at room temperature
- 4 teaspoons pure vanilla extract
- 2 tablespoons milk
- Preheat the oven to 325 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set them aside.
- In the bowl of your stand mixer fitted with the whisk attachment, add the flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine. Switch to the paddle attachment, and add the butter, sugar, egg, vanilla and milk, beating well after each addition. The batter should be thickened, but thin enough to be piped through a plain pastry piping tip.
- Either scoop dough by the level tablespoonful, or pipe an equivalent amount through a pastry bag fitted with a plain piping tip* (for more consistent cookie sizing), onto the prepared baking sheets. The mounds of dough should be spaced about 1 inch apart. They will spread, but not a lot. If you have piped the dough, with wet fingers, gently flatten the top of each raw cookie if anything is sticking up.
- Chill the raw cookies on the baking sheet in the freezer for a few minutes until firm.
- Once they are firm, place the baking sheet in the center of your preheated oven and bake for between 15 and 20 minutes, or until the cookies are nice, uniform brown color — like they came right out of that brown wax paper bag in that Nabisco box.
- Cool a few minutes on the baking sheets before moving to a wire rack to cool completely.
What old favorites do you miss, since going gluten-free?
If you know what’s good for you, you’re gonna whip up a batch of these here Nillas in the next day or so. Just wait till you see what we’re gonna do on Wednesday with these Nillas. Just. You. Wait. {hint: I’ve heard it’s illegal in at least 3 States}.
xoxo
Nicole
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