1 tsp vanilla
Monday, November 14, 2011
1 tsp vanilla
Lately, I have been trying out some new pumpkin recipes. These pancake came out nicely, however only 2 of my 3 kids liked them. Oh well, more for me to eat!
Saturday, July 16, 2011
½ c soy butter softened
Tuesday, July 5, 2011
If you have ever eaten strawberry shortcake at a restaurant or baked shortcake yourself, you know you will never buy those little six packs of "shortcake" at the supermarket again. And if you have a kids with food allergies, you're probably wondering what you can make to have strawberry shortcake. Try this recipe when you have some fresh picked berries to enjoy it with.
Tuesday, June 28, 2011
These will taste delicious, but they will probably look like a big raspberry mess before you bake them. I had been waiting for berry season to arrive to try out this scone recipe. I got some big juicy raspberries just for the occasion. Well, they may have been a little too big and too juicy, but live and learn. I would recommend small to medium sized fresh raspberries for this recipe so that they are not crushed too much when you shape the dough.
Monday, June 27, 2011
This recipe looks long and complicated, but don't let that hold you back. It is not so bad. I really used to enjoy a sweet sticky bun covered in syrup and nuts in the days pre-food allergies. But I started experimenting with different recipes once my daughter was diagnosed with food allergies. Visiting bakeries is a rarity for us. Luckily, eating baked goods is not.
I often make these around the holidays and put them in the freezer because they take about 2 1/2 hours to make. But they are a special treat to have any time of the year. The whole wheat flour in these buns adds depth without making them too heavy and the maple syrup is a delicate natural sweetener.
It can be defrosted in the refrigerator.
Saturday, June 11, 2011
Tuesday, May 10, 2011
Saturday, April 23, 2011
Tuesday, April 19, 2011
Saturday, April 2, 2011
I also snuck in some shopping by picking up some Easter treats for the kiddos too. This will be their first year with full size chocolate bunnies. I made some chocolate lollipops a few years ago, but they were so sad looking. The kids loved them, but I wanted them to have pretty, wrapped bunnies like other children get. A and J Bakery to the rescue!!
I'm sure that we will be making many trips to A and J in the future. The staff was helpful and polite, and they also ship some of their products as well. I always miss the boat on ordering nut free holiday candy for the kids before everything is sold out of the stores. Shop early!!
Monday, March 28, 2011
These are really rich and chocolatey cookies that should satisfy any chocolate lover's sweet tooth. We made a few batches to get these right and the kids didn't mind eating all of them a bit. Many of our non-allergic friends love them too! They are so rich that no one know the difference. The melted chocolate keeps them moist and chewy.
Monday, March 7, 2011
I love breakfast cakes, it is a great excuse to eat cake in the morning with a hot cup of coffee. This one is sweet and satisfying without being too sugary for the first meal of the day. I also have a beautiful 8 cup bundt pan that I got for my bridal shower that I needed a recipe for. This was a hit with the whole family, and did not last long. It packs well in lunch boxes and makes a healthy afternoon snack.
Pour the batter into the pan and b
Saturday, February 26, 2011
Wednesday, February 2, 2011
I can't help thinking about that Seinfeld episode where Elaine ate too many poppy-seed bagels and failed the drug test for George's exam... That was when I had time to watch tv! Ha ha!
Preheat oven to 400 degrees. Measure the dry ingredients and put them in a medium sized mixing bowl. Next, grate the lemons over a board. Pack the gratings into the measuring spoons to measure accurately. Slice the lemons in half and squeeze the juice into a separate bowl. Strain out the seeds and measure the juice before pouring it into the mixing bowl. If you have extra store it in a container in the refrigerator to use later. Add the soy yogurt, canola oil, and soy milk. Stir to combine until just blended. Measure the poppy-seeds and stir gently.
Spoon batter by the tablespoonful into greased muffin cups and bake at 400 degrees for 20 - 22 minutes. Let them cool for 10 minutes fore serving and store any leftovers in an airtight container for 2-3 days. Makes 12 muffins.
Tuesday, January 25, 2011
Monday, January 17, 2011
Preheat the oven to 375 degrees. Cream together sugar, soybutter and applesauce until blended. Add the flour, cream of tartar, baking powder, and salt and mix again until fully combined. The dough will be lumpy, but it will stick together when formed into ball.