On Saturday night preceding my birthday, Kelli did throw me a wonderful party with close friends here at the house. We had a pretty good crowd of nearly 20 folks, and we all enjoyed a great buffet spread of pulled pork, roasted potatoes, homemade apple sauce, and salad. Thanks to everyone that brought libations...from an assortment of wines, to a great selection of GF beers, including RedBridge, New Grist, and especially Green's!
From a culinary point of view, the highlight of the night was definitely the cake. Kelli worked her usual magic. Growing up, my birthday cake was always (and by always, I really do mean "always") an ice cream cake from Carvel. If you're from New York, or other points east, you'll know exactly the kind of cake I'm talking about: a layer of vanilla ice cream on top, a layer of chocolate ice cream on the bottom, with a layer of Carvel's signature chocolate crunchies sandwiched in between.
Of course, such cakes are off-limits for me these days, thanks to the lactose in the ice cream, and the gluten in the crunchies. But that's where Kelli stepped in...
Using a carton of chocolate frozen yogurt and another of vanilla, plus a box of Pamela's Products Dark Chocolate, Chocolate Chunk cookies (time was tight and didn't permit baking our own cookies that night!), she recreated the Carvel ice cream cake of my youth. Kelli crushed the cookies to make crunchies, and softened the frozen yogurt until it was workable. Then, using a spring-form pan (if I'm remembering correctly), Kelli layered the cake and put it in the freezer to set up. And voila! Gluten-free, lactose-friendly birthday cake!
It seems that, with a little imagination and ingenuity, anything is possible in the gluten-free world!