Michelle: I feel like it needs to have a name. I feel bad for leaving it alone in my childhood bedroom, but I think it will manage... I don't know how I'll manage, however.
Eliot: Haha, it looks like a baby dinosaur. We'll think of a name for it.
I loved his response and couldn't help but think "Rawr!" so Rawr-y was christened!
A month after moving, when all my flours were properly put away and my kitchen was organized, Rawr-y came to life. Her first creations were chocolate cupcakes for my birthday. I used a recipe from You Won't Believe It's Gluten Free! Those recipes are extremely simple and tend to be one-flour recipes, which is rare for gf baking. I was a little concerned about the amount of sugar compared to some of the other ingredients (1.5 cups sugar, 1 cup potato starch, 3/4 cup oil, 3 eggs, among other things) as the recipe only made 15 cupcakes, but I was sharing them with adults who could responsibly handle a sugar overload better than kids - right? While the cupcakes were baking, Rawr-y got a handwash so I could make the frosting. Bring on the sugar!
6 T Crystal Farms Vegetable oil spread (non-dairy "butter")
pinch of salt
2 cups (plus more) of powdered sugar
3 t vanilla (plus more) rice milk
Cream together the vegetable oil spread and pinch of salt. Then add the 2 cups of powdered sugar and 3 t vanilla rice milk (alternatively - use original rice milk and add a splash or two of vanilla) until smooth. Slowly add additional powdered sugar or rice milk until the desired consistency is reached. Do not settle for mediocre frosting! Adding a little bit more of one ingredient can make all the difference between "meh" and "holy cow!" frosting! I tend to average 2.5 to 3 cups of powdered sugar.
See? Just as easy as opening a tub of over-processed frosting!