Posted: October 2nd, 2013 | Author: bettybecca | Filed under: Dairy Free | No Comments »
Ok…October is here, and it’s time to start eating pumpkin. Let’s get to it!
Mix this up, and stick it in the fridge for when your tummy is grumbling for something that tastes like fall.
1 15 oz. can of pure pumpkin
2 tablespoons sugar (or up to 1/4 cup, if you like it sweeter)
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
(or instead of the three spices above, use 1/2 tsp of pumpkin pie spice)
**Live dangerously and double the spice. This that “to taste” part I love to hate.
Eat it 3 ways:
1.) Put a bit in your coffee cup and fill with hot coffee. Add sugar and creamer as you normally would. PSL at home! And there will be a pumpkin treat at the bottom of your cup.
2.) Warm up a little in the micro (30 seconds or so), and spread the love on graham crackers – so yum.
3.) Mix a dollop with about a tablespoon of cream cheese (warm it up for easy mixin’) and eat with sliced apples or pears for a delicious fall snack.
Enjoy! Store mixture in the fridge for about a week.
I’m off to find a pumpkin muffin recipe.
Posted: October 1st, 2013 | Author: bettybecca | Filed under: Come Together | No Comments »
My baby boy turned one last week. I can’t believe it. He’s still showing signs of dairy intolerance, so I had to find a good dairy-free recipe that also didn’t have too much this or that (insert arbitrary baby feeding rules here to your liking). This cake is “good.” I say that because I think it’s edible, and it’s a good starter sweet for a baby (as in it’s not very sweet). It’s very coconutty. After that description, I’m sure you’re ready to dive right in…it did it’s job well for us, and that’s all that counts. Here’s what I did, if you’re curious.
In a small bowl:
2 egg whites (reserve yolks), beat until soft peaks form
In another bowl, combine:
¼ cup sugar
½ cup unsweetened applesauce
½ cup coconut oil
Mix with mixer until well combined.
Add 2 egg yolks
Add 1 cup AP flour, 1 tsp baking powder, and ⅛ tsp cinnamon
Mix with mixer until well combined.
Add egg whites to batter and softly combine with a spatula.
Pour batter into greased/floured baking pan. I used two 6″ pans.
350* until set
The icing is really where it gets tricky when it comes to dairy-free. Whipped cream is an excellent first birthday icing, and buttercream is beyond delicious. Both of those were out for me. I loosely followed these instructions. I put 2 cans of coconut milk in the fridge. Opened them, scooped out the solids, and put in 1/4 cup of powdered sugar and a LOT of blue food coloring. Then I beat it with the mixer until it was light and fluffy.
To decorate, I made a cake topper to match our theme, threw on a 1 candle, and some festive dots (a la Little Cremes). It was a hit!
P.S. Everyone else had butter cake cupcakes with buttercream icing (and sprinkles).
Posted: September 30th, 2013 | Author: bettybecca | Filed under: Store-bought Remix | 1 Comment »
Or so my calendar says. I’m trying to stop laughing now. I put a note on my calendar last year when I realized on November 1st that I’d missed it for 2012…probably while holding my 1-month-old baby. Now, that baby is one, and in the last month, we’ve moved, traveled for a week, and hosted two major social events. I’m ready for a break. But not all hope is lost. I have a brand new kitchen to break in, and I’ve always been committed to store-bought remix (which is a similar premise to OU13).
Check this out for more info on the challenge. The “Kitchen Test” definition was really interesting to me, and it seems like there is a little leeway to keep from having to make EVERYTHING yourself from scratch. Some products “made in store” or purchased from the farmers’ market might help me commit. I could also do a week-day only rule, too…anything to ease into it. It’s not like I’ve been putting up jam all summer so I could dive right in. This is going to take baby steps. I also noticed that you can get some coupons from Bob’s Red Mill this year. Anybody out there interested?