Oh boy oh boy! There are so many recipes in my drafts waiting for one final test run. So many ideas going through my head and so many assignments for the next few weeks. We’ve got the Gluten Free Ratio Rally creating Bundt Cakes for November; I’m hosting Thanksgiving again this year and the cooking and baking wheels are already turning; I’m working on a post for in.gredients; I tasted and fell in love with Hemp Seeds (shocking to me as well); and most recently I had an amazingly delightful meeting over coffee with Karen Morgan of Blackbird Bakery.

Over Rosh Hashanah this year I made Blackbird Bakery’s Stacked Apple Cake and had some issues with it. As I mentioned in my version, there were a few minor pieces of instructions missing and I totally panicked. I panicked mostly because I trust Blackbird Bakery recipes so once I saw any error (you know, nowhere to add the orange juice, and the like) and the cake didn’t look right as it baked (turned out I also didn’t have the right pan)- you never know what’s going to happen. When Karen saw my blog she reached out to me. She wanted to be sure she wasn’t misleading in her recipe, she wanted to hear what I had panicked over and any details she may have missed, and she wanted to explain to me any nuances and gluten free tips I may need. I love this gluten free community!

I walked away once again feeling so appreciative for my gluten free community, a desire to be more involved in the blogging world, and I must say inspired to bake and bake and bake some more. And that’s my story for today. Now, back to my bundt cakes!