You should totally start a blog.
Well, if there’s something you’re passionate about, I mean. Then—you should totally start a blog. It might just change your life.
Now, if you’re anything like me, it’s not going to make you rich and famous. But it still might change your life. Writing a blog, for me, has been a lot like raising children. It’s often painful, sometimes boring, and isn’t for the faint of heart.
But! But, if you do it right, it can encourage you to look at the world in different ways. And be better. And get stronger. And develop a thicker skin. And maybe just maybe if you’re really really lucky it might get you a book deal. It happened to me!
You can imagine that there are no shortcuts, though. You have to do your homework.
Don’t enter an already crowded field unless you can come at it from a different angle. Meet an unmet need. Say something that no one else seems to be saying, which seems totally crazy to you because it so obviously (to you) needs to be said.
And whateveryoudo don’t trust any so-called blog marketing “expert” who uses the words “always” and “can’t” all the time—and hasn’t built a hefty following themselves (go to this article on boingboing, and scroll down – some of the best advice I’ve ever heard).
And when you get stuck (which you will), and you get bored (ditto), do something like this Gluten-Free Flour Test. Push the boundaries of what you thought you were willing to do. I always thought it would be silly to explore commercially available gluten-free flour blends other than Better Batter. I found something that worked. Why mess with it?
Well, you wanted me to. And you have to listen to your readers. I could feel the rumblings. And I was avoiding the topic for all the wrong reasons.
So I jumped in, and it changed everything for me.
It changed how I managed the edits for my next cookbook pretty dramatically. It gave me more tons of newfound energy and confidence, and even helped inform my long-range goals. I know. Crazy.
For the cookie challenge part of this series, I went with my recipe for gluten-free ‘Nilla Wafers.
If you forget the couple tablespoons of milk in this recipe, you will find it difficult to pipe. And the cookies will be a bit dry, so they will crack on top. Baking science. Check it.
Pipe a little circle with a plain tip.
Then smooth them out a bit with wet fingers.
Then bake away. Since these cookies are have almost equal amounts of flour, light brown sugar and butter, they bake up nice and golden brown. Just like you remember.
I’m very pleased with the way Better Batter handles these cookies. But don’t expect to be able to make the dough ahead of time and then pipe it later. It will thicken too much as it stands. It’s not a fire drill or anything, so you don’t have to move at the speed of sound, but you shouldn’t go watch a movie in between the dough stage and the baking stage.
I decided to fancy these up by making them into little sandwich cookies, but only just to stave off boredom — my own, and then yours as a result. But all of my ratings are based upon the cookie themselves, not the cookies as assembled into sandwiches.
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