Delicious as it was, I didn't really intend to make this recipe.

I fell in love with Patrick over the promise of chicken tikka masala. CTM, if you will.

Five years later, he finally made it for me. And let me tell you... it was worth the wait. A week later and I was craving it all over again. This time I wanted to learnhow to make it. And I wanted to improvise a bit too.

I first saw a crepe cake when looking for crêpe recipes for the gluten-free ratio rally.

I was intrigued. I changed my search to crepe cake and drooled over pictures of crepes interspersed with various flavored creams and drizzled with chocolate and other delicious toppings. I decided it would be a wonderful experiment and upped the ante by trying to incorporate my beloved matcha green tea powder.

Have you ever had matcha green tea?

It all started with a glorious 3 lb filet of gorgeous sushi grade tuna. Hours earlier my cell phone buzzed with excitement. "How bout we make our own sushi tonight... WITH THIS!?"

A few seconds later a picture of the ruby red filet on ice appeared on my phone.

"You do love me!" I hurriedly sent back.

My sister texted me a photo recently of something she got in her CSA box. The veg was round in shades of purple and white. I identified it immediately as a rutabaga. Clueless on what to do with it, she asked for suggestions. My advice? Treat it like a potato. Mashed rutabaga is fabulous with some melted butter and herbs. Scalloped rutabaga would be equally fab. Rutabaga fries could totally be a WIN. I just so happened to have purchased a rutabaga myself. Instead of being mashed, scalloped or fried, my rutabaga was destined for soup.

Happy Valentine's Day, y'all! What did you do for your sweetie? In typical baker fashion, I made Patrick a cake.

But not just any cake, an epic 5 3/4" cake of towering awesomeness. Imagine if you will, layers of rich dark devils food, paired with their polar opposite, light and fluffy angel food cake. Then intersperse layers of creamy peanut butter and nutella mousse. Then frost that bad boy with a devilishly thick layer of chocolate nutella ganache.

If you've been following our blog, or our social media accounts (twitter, facebook, instagram), you might have noticed a fair amount lot of pizza talk. Talk about sauce, talk about ingredients, talk about crust... texture, taste, and consistency... All things pizza. Tonight was no exception. To complete the take and bake pizza experience, we were tasked with making one final pizza at home. 

For this month's gluten-free ratio rally which focuses on popovers, I bring you two posts. Two is better than one, yes?

The reason that I am delivering two posts is... well it's because I was indecisive. It took me a while to decide what flavor of gluten-free popovers to make. And true to my nature, I couldn't pick just one. 

It's another episode of the gluten-free ratio rally and this month's theme is gluten-free popovers!

Have you had a popover before? Most of the texture for these popovers came from the eggs. The insides are light and fluffy and full of air pockets. The outsides are golden brown and slightly crispy. And best of all? You can totally make rocking popovers and make them gluten-free.