December 05, 2021

Hosting with Good Eats

Had Gemma’s sister, sister’s husband, and nieces over on Friday night and decided to incorporate some season 3 recipes into the weekend. For dessert on Friday I made the Flandango for everyone.

cooked flans

Like most of the desserts so far, it was the first time I’ve attempted it, and was a little nervous, but they were awesome. Used caramel, chocolate, and raspberry-apricot preserves as the toppings. Next time, I’ll cool them in the fridge before serving.

chocolate flan

Saturday morning I made up a couple batches of the “Instant” Pancake Mix – one batch used regular AP flour and the other used gluten free AP flour.

pancake cookin setup

Both types of pancakes came out great – we even had a bunch left over to freeze and eat later.

GF and regular cakes


  • Crowd: 4/5
  • Ease: 3/5
  • Used caramel (4), chocolate sauce (2) and apricot-raspberry preserves (2) for the various toppings. Caramel was the clear winner.
  • Didn't catch this in the recipe, but probably should have popped them all into the fridge for a bit before serving, because the cooled ones were way better than the slightly warm ones we first ate.

"Instant" Pancake Mix

  • Crowd: 4/5
  • Ease: 3/5
  • Made two 2-cup batches (one third of the recipe) but used gluten free AP flour for one of them.
  • Probably needed to increase the amount of baking powder in the gluten free one to get a better rise.
  • Thinned out the non-gluten-free batter a little with 2-3 tablespoons of milk.