Thursday, April 28, 2011
Wednesday, April 27, 2011
Tuesday, April 26, 2011
- 1 1/4 cups all-purpose flour (I used 1 cup AP & 1/4 cup whole wheat - couldn't resist adding a little!)
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries I used frozen since that's what I had on hand
- 1 cup skim milk
- 1/4 cup
vegetablecanola oil 2 egg whites(one "flax" egg - 1 T. milled flax seed with 3 T. warm water)
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in milk and oil just until mixed. In a mixing bowl,
beat egg whites until stiff peaks form; fold into batteradd flax seed to warm water and let sit a few minutes until thickened, add to flour mixture. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
Monday, April 25, 2011
Pioneer Woman. If you go to her site, she has great step-by-step instructions (with pics!) on how to make these. I followed her instructions exactly, b/c I didn't want to mess them up! (They were for the parentals you know). The only changes I made were...(you know there had to be at least one) is that I used skim milk, b/c I didn't have any whole milk, and I added 1/4 t. allspice, 1/4 t. nutmeg, 1/4 t. ground cloves, in addition to the teaspoon of cinnamon called for. AND I added a tablespoon of lemon and orange zest. This is a must in my opinion. Oh, and I did not use raw egg white in my frosting, b/c that seemed like a bad idea (especially for my dad who has a weak immune system from his bone marrow transplant last June). I used 1 cup confectioner's sugar, 1/4 t. vanilla, and enough orange juice to get the right consistency. I think it was 2-3 T. Okay, so more than one change to the recipe!
here, if interested. Since I rarely use allspice, I didn't have any. But, you can make an allspice substitution, which is a combination of spices. All you have to do is combine equal parts of cinnamon, nutmeg, cloves, and pepper. Yes, pepper! I made mine up and stored it in the classy plastic baggie that you see above. See, I learned something this weekend. (Actually, I learned it a while back, but does anyone really care?). Just passing it along, in case you find yourself without any allspice.
Saturday, April 23, 2011
Friday, April 22, 2011
Thursday, April 21, 2011
The item you never knew you needed!
This is the greatest little kitchen "gadget". I use mine all the time for dough (lifting, cutting) and also anytime I've chopped or grated anything. It's so handy to have, that once you have one, you wonder how you lived without it for so long!
Wednesday, April 20, 2011
Monday, April 18, 2011
3 y/o birthday cake, but I decided on yellow cake (b/c I knew chocolate would be all over the kids' faces!) Just like the b-day cake, it turned out very well! You never miss the eggs.
1 1/2 cups skim milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1 1/4 teaspoons vanilla extract
few drops of yellow food coloring (optional) *If you really want the yellow hue you get from butter/eggs etc, you can add some food coloring. I added a couple of drops, but I really don't think the kids care!
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup and a 6 cup muffin pan or line with baking liners.
2.Add the vinegar to the milk. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk mixture, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly. (I filled mine abt 3/4ths full)
3.Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
After the cupcakes cool, frost with whatever frosting you want to use. I used canned vanilla frosting, b/c I had lots leftover from Number One's baking b-day party.
Slap some frosting on your cupcakes (it doesn't matter what it looks like b/c it will be covered up), add your edible Easter grass (I just made little "nests", but you can arrange the grass however you like), then stick a Peep on top. You can use extra frosting to "glue" them on. Then, I added a few jelly beans, b/c the chicks looked sad sitting on top of the cupcakes all by their lonesome. FYI, preschoolers love jellybeans! And there you have it. Cute AND easy Easter cupcakes that kids will love.
I'll be linking up these cupcakes at several places this week (b/c I think they are adorable) - you can see all the linkys HERE. Go visit them for great recipes and craft ideas! Easter is right around the corner peeps :D
I'm also entering this in the Iron Chef's Challenge over at a Latte' with Ott, A! This month's challenge is baking powder! An ingredient I couldn't live without!
Also linking up at SusieQTpies Cafe
Friday, April 15, 2011
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Mr. Little Man has food allergies. He is allergic to eggs and nuts, which makes baking....creative. However, I couldn't let my baby boy down. He wanted a shock-it (aka chocolate) cake. I asked if he wanted brown or white icing and he very quicky replied 'brown'. So chocolate cake with chocolate icing was on the menu. I sent out a tweet, I googled, and I scanned my allergy friendly blogs and decided on Crazy Cake from allrecipes.com. I actually saw this recipe on several different sites (or variations of) and my dear fellow foodie bloggy friend @adrienzgirl emailed it to me as well. So, I figured this was a tried and true recipe and decided to give it a go.
Ingredients for egg free chocolate cake!
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder *I used Hershey's Special Dark
3/4 cup vegetable oil *I used 2/3 cup
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
1.Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
this one, I decided to try Chocolate Frosting from foodnetwork.com. Because I like to try different recipes, always searching for THE ONE. Anyway...this icing was good. but not great. It was thicker than I expected, but it was spreadable so I didn't want to keep adding anything for fear of messing it up. It had a nice milk chocolate-y flavor that was a really good addition/contrast to the dark chocolate cake. Even though I would have been happy with dark chocolate everything. But, it wasn't my birthday.
•3 cups confectioners' sugar
•3/4 cup unsweetened cocoa
•1 stick butter, softened
•3 - 4 tablespoons heavy cream
•1 teaspoon vanilla
I also added a tiny pinch of salt and abt a half teaspoon of instant coffee granules (ground to a powder). I should have added more, but I didn't really want to be able to taste the coffee flavor, just give the chocolate more depth. whatever that means.
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.
Obviously, I didn't make a round cake, but a 9x13, and I had enough icing.
Monday, April 11, 2011
*1/2 cup steel cut or regular oatmeal (quick cooking would end up being a mushy mess)
*1/2 cup skim milk or almond milk (or whatever you like. I like the flavor the almond milk adds)
*cinnamon to taste (I like a lot)
*flax seed (milled) - optional, I have added this when I could remember! Makes this even more filling and adds some Omega's! Speaking of, I have a giveaway going on until Wednesday for WHOLEmega supplement...check it out!
Mix these ingredients together in a bowl, cover, and stick in the refrigerator overnight. In the morning, give them a stir and add anything you like. Yogurt, fruit, nuts, etc. I like mine with my Salted Cinnamon Maple Roasted Almond Butter. It's also good with blueberries and walnuts. I haven't tried it with yogurt yet. Since I made yogurt yesterday and it didn't turn out! I was so mad. That has only happened one other time, but it is so annoying. I hate wasting all that milk. Anyway, I need to make some more.
I take my oats out first thing in the morning, and let them sit out while I get the kids off to school. I think they are better at room temp, but that may change when it starts getting really hot! It's nice to have something filling, that is quick and easy and doesn't require much prep.
Hope everyone had a great weekend. I had a birthday party for Mr. Terrible Two....who is now THREE!! I can't believe it. Pics and recipes to come!
Go HERE for blog hops and recipe/craft linkys :)
Friday, April 8, 2011
I started with 2 cups roasted and salted almonds. You can do this yourself, or buy them, like I did (I bought a huge bag from Sam's Club). Dump them in the food processor (I guess a blender would work too).
(and I'm storing mine in the fridge...in my empty Maranatha Almond Butter jar!)
Have a great weekend!! My Mr. Terrible Two is turning THREE!!! What will I call him now?! I'll bombard y'all with pics later :)
Go enter my giveaway for some healthy stuff...check the right side bar under 'current giveaways'!
I'm going to link this recipe up here for Foodie Friday! See more Blog Hops and Linkys by clicking on the tab at the top of the page (under my header).
Thursday, April 7, 2011
My son has something called 'Cookie Night' at his preschool tonight. The kids will go in their pj's and sing songs and then eat cookies. I'm not sure the point of cookie night, but it gave me an excuse to make these cookies!
I went through a few allergy friendly sites that I have bookmarked and chose this recipe. It sounded easy and I was looking for a simple, basic chocolate chip cookie. I also did not want to experiment since it was already getting late and I had to feed these to other people.
Egg-free Chocolate-Chocolate Chip Cookies from 9to5to9
■1/2 c. butter or margarine, room temperature
■1/2 c. granulated sugar
■1/2 c. firmly packed brown sugar
■1 1/4 c. all-purpose flour
■1/2 c. cocoa
■1 tsp. baking soda
■1/4 c. cooking oil *I used canola
■2 tbl. water
■1 c. baking chips *I used abt 3/4 cup of semi-sweet chocolate chips
Use a mixer at medium speed to cream butter and sugars until fluffy, about two minutes. Slowly add flour, baking soda and cocoa. Add oil and water until completely combined. Stir in baking chips with a spoon.
Drop by rounded teaspoonfuls on ungreased cookie sheet, two inches apart. Bake for 8 to 10 minutes (depending on size) at 350 degrees. Cool on sheets for three minutes. Remove from sheet and cool completely.
These cookies were good. I can't imagine that anyone will know that they do not contain eggs. They had a great texture, slightly crispy on the outside, chewy on the inside. That being said, I know these cookies could be even better! I can't wait to play around with the recipe. Once I do, I'll post it, but this is a great base recipe if you have to cook egg-free or just want to or want to make cookies really bad and realize you have no eggs and don't want to go to the store. It happens.
Also, check out who I'll be linking this recipe up with HERE! You'll find lots of other great recipes. Thanks to Feeding Four for featuring my Cake Batter Pancakes today :)
Update 5/5/11 - Linking up with Eat at Home: Ingredient Spotlight - Brown Sugar!
Update 2/13/13 - Linking up with Finding Joy in My Kitchen for Ingredient Spotlight - Chocolate!
Wednesday, April 6, 2011
Mama NEEDS her coffee in the morning!
I have used this coffee pot everyday since I got it, and love it! The coffee tastes so much better than from my old pot. I love the permanent gold coffee filter (saves on waste!) and the water filter.