What do Genghis Khan and Gandhi have in common? How about Danny Devito and Pablo Picasso?

Oooh, ooh, what about me, and the Marquis de Sade? I bet you are just dying to know, right? Well…

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I could sense some doubt when I mentioned making a gluten-free shortbread.

I heard, “You can’t do that, it just won’t work” enough times to almost start believing it myself. I was like the kid who was discouraged from doing something dangerously daring and just wanted to do it anyway to prove everyone wrong.

Armed only with a gluten-free butter cookie that crumbled like a dry sandcastle when touched, I was ready for some structure science. This drop cookie was great for a trifle maybe, but not-so-impressive for solo presentation.

True shortbread should be strong enough to be cut in to wedges or squares, but still tender enough to melt in your mouth.

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Mousse.

No, not the stuff you put in your hair.

And surely not the large, antlered animal drivers here in northern New England worry about meeting some dark night on the road.

I’m talking mousse, as in chocolate. And strawberry. And “easier than you think.”

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Left to right, top to bottom: Vanilla Biscotti; Peanut Butter; Salty-Sweet Butter Pecan; Shortbread; Almond Cloud; Oatmeal; Chocolate Chip, and Whole Grain. Click anywhere on grid to enlarge.

There’s nothing like a customer review to keep you on your toes, huh?

I tend the online recipes here at King Arthur Flour. And sometimes I feel like a mother with lots and lots of needy kids.

About 2,152 of them, at last count.

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Welcome back to Jeopardy, folks. Our Final Jeopardy category is…

The Emerald Isle.

And the Final Jeopardy answer is…

Sweet and green. read the rest of this entry »