Saturday, May 28, 2011
Happy 18th Birthday to my daughter and Sopapillas gluten free
1. Have a day at the La Costa Spa with me. (I can't complain too much about this, because I get to reap the benefits as well).
2. To come home from spa and have me make her a big birthday meal. (this is a little more challenging because after a day at the spa, I am ready for a nap).
3. Have a sleepover with all of her close friends that live in California. I thought this meant 4 or 5 girls. I guess not. I am now told it is going to be more like 20. I have my work cut out for me.
She wants me to make my empanadas, and Carne Asada, .No problem.. To go with them I am also serving a taco salad, corn chips, bean dip,Spanish Rice, salsa, guacamole, Pina Coladas and for a little treat Sopapillas to go along with the mexican food theme. I am also making her red velvet cupcakes and chocolate chip cookie dough cupcakes... all gluten free.
I have been up since 5am prepping because going to the spa cuts in on precious prep time. I am tired and a little anxious (I am not a crowd person). Nothing that a little Champagne won't fix.
Here is a recipe for Sopapillas:
2 cups Better Batter Gluten Free Flour
2-3 cups very hot water
1 tbsp. salt, optional
Flour for rolling
oil for frying
1/2 c sugar
1 tbsp cinnamon
Blend the flour, hot water, and optional salt in a bowl until smooth – this dough should still be slightly sticky when you are mixing it. Flour a rolling surface, and knead enough extra flour into the dough to make a smooth, nonsticky dough. Roll out to a thickness of 1/8 inch and cut into desired shapes and sizes.
Heat about 1/4 inch of oil to 375 degrees. Fry in oil until puffed and golden brown.
Drain and immediately coat with cinnamon and sugar (make sure to mix them first).
This may be kept in an airtight container for several days.
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