Sorry about the wrong title being on the Chocolate Cloud Frosting. It published the right recipe but it was not, obviously, Classic Red Velvet Cake Frosting.
It is the best frosting I have had since I was a kid though.
Showing posts with label Sweet Breads and Desserts. Show all posts
Showing posts with label Sweet Breads and Desserts. Show all posts
Saturday, February 23, 2013
Thursday, November 22, 2012
Gooey Cinnamon Cake
Who would think that baking at 9pm Thanksgiving night was a good idea? Jennie of course! While most people are looking for a turkey sandwich or a glass o' gravy, we are looking for MORE DESSERT!
This is a gooey, warm cinnamon cake good for breakfast... or a late night snack! As usual, Jen is taking back lots of treats including From Stone to Stony and Back Maple Fudge, left over vegetable soup, Angelic Cake, and the rest of the chocolate pudding she brought over, and most of this Gooey Cinnamon Cake.
Grease 8" square pan. Preheat oven to 350.
Cake
1/2 cup sugar
Pinch of salt
2 teaspoons baking powder
1-1/2 cup GF baking mix
3/4 cup Silk Very Vanilla Soymilk
1 tablespoon tapioca starch mixed with 1 tablespoon hot water
1/4 cup melted margarine
Whisk together sugar, salt, baking mix, and baking powder. Add Soymilk and tapioca starch mixture and blend. Mix in melted margarine. Pour into greased pan.
Topping Mix
1/2 cup sugar mixed with 2 tablespoons maple syrup
2 tablespoons GF baking mix
1-1/2 teaspoons cinnamon
1/2 cup margarine
Mix above until combined. Distribute evenly over cake batter with fingers. Swirl together with knife.
Bake for 20 minutes or until center is set and cake starts to pull away from sides of pan.
Serve warm!
This is a gooey, warm cinnamon cake good for breakfast... or a late night snack! As usual, Jen is taking back lots of treats including From Stone to Stony and Back Maple Fudge, left over vegetable soup, Angelic Cake, and the rest of the chocolate pudding she brought over, and most of this Gooey Cinnamon Cake.
Grease 8" square pan. Preheat oven to 350.
Cake
1/2 cup sugar
Pinch of salt
2 teaspoons baking powder
1-1/2 cup GF baking mix
3/4 cup Silk Very Vanilla Soymilk
1 tablespoon tapioca starch mixed with 1 tablespoon hot water
1/4 cup melted margarine
Whisk together sugar, salt, baking mix, and baking powder. Add Soymilk and tapioca starch mixture and blend. Mix in melted margarine. Pour into greased pan.
Topping Mix
1/2 cup sugar mixed with 2 tablespoons maple syrup
2 tablespoons GF baking mix
1-1/2 teaspoons cinnamon
1/2 cup margarine
Mix above until combined. Distribute evenly over cake batter with fingers. Swirl together with knife.
Bake for 20 minutes or until center is set and cake starts to pull away from sides of pan.
Serve warm!
Thursday, October 4, 2012
Sack Lunch Carrots with a CA-POW
I can't seem to escape the same stomach pain day after day after day after day...
I am going to quit the rice cakes and peanut butter lunch (and sometimes breakfast and sometimes dinner). I am hoping it helps! If not, I may have to break down and try the meds my GI wants me on. I am just not ready to do that.
The rice cakes aren't doing anything nutritional for me except to be an avenue for protein in the form of peanut butter.
I'm going to go the veg route and a peanut butter sauce instead. I used carrots today but have used edamame in the past.
1 lb cooked carrots
2 tablespoons cooking liquid from carrots
2 tablespoons Bragg Liquid Aminos or soy sauce
2 tablespoons peanut butter
Dash of ginger
Dash of garlic
Black Pepper to taste
Cook and drain carrots reserving some liquid. Gently fold in remaining ingredients. Season to taste. (I like mine heavy on the Braggs!)
If you like it a little spicy, add some red pepper flakes.
Tomorrow is day one without rice cakes!
I am going to quit the rice cakes and peanut butter lunch (and sometimes breakfast and sometimes dinner). I am hoping it helps! If not, I may have to break down and try the meds my GI wants me on. I am just not ready to do that.
The rice cakes aren't doing anything nutritional for me except to be an avenue for protein in the form of peanut butter.
I'm going to go the veg route and a peanut butter sauce instead. I used carrots today but have used edamame in the past.
1 lb cooked carrots
2 tablespoons cooking liquid from carrots
2 tablespoons Bragg Liquid Aminos or soy sauce
2 tablespoons peanut butter
Dash of ginger
Dash of garlic
Black Pepper to taste
Cook and drain carrots reserving some liquid. Gently fold in remaining ingredients. Season to taste. (I like mine heavy on the Braggs!)
If you like it a little spicy, add some red pepper flakes.
Tomorrow is day one without rice cakes!
Sunday, September 30, 2012
Stuffed Pork with Potatoes
I'm eating rice and veggies for dinner but my boys eat meat. Since it is Bubs birthday, I made them stuffed pork chops with potatoes.
2 boneless butterfly cut pork chops, pounded to lie flat
1 box frozen chopped spinach, defrosted and drained
3 tablespoons potato flakes
1 lb baby red potatoes, washed and quartered
Spices (read below)
Butchers twine
Flour
Marinade
2 tablespoons cold, brewed coffee
2 tablespoons vegetable oil
1/2 teaspoon garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Pinch of cumin
Place pork in freezer bag and pound slightly with bottom of a pan until flat. Mix marinade and pour into bag with pork. Refrigerate for a few hours.
Stuffing
Drain the spinach. Mix in 1/4 cup mashed potato flakes. Add 1/4 teaspoon garlic powder, 1/4 teaspoon minced onion, salt and pepper.
Remove pork from bag and lie flat on some foil. Place 2 tablespoons of the stuffing in the middle of each chop. Tie at the top and bottom of each. Roll each chop in flour.
Preheat a heavy, low pan with lid and add 2 tablespoons of oil. Place floured chops on pan and sear on 3 sides. Pour remainder of marinade in pan and 4 cups of water. Lower the heat to low. Add potatoes and the rest of the stuffing and cover with lid. Simmer on low for 2-1/2 - 3 hours.
The pork falls apart and the potato flakes in the spinach makes a light gravy in the pan.
HAPPY BIRTHDAY BUB!
2 boneless butterfly cut pork chops, pounded to lie flat
1 box frozen chopped spinach, defrosted and drained
3 tablespoons potato flakes
1 lb baby red potatoes, washed and quartered
Spices (read below)
Butchers twine
Flour
Marinade
2 tablespoons cold, brewed coffee
2 tablespoons vegetable oil
1/2 teaspoon garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Pinch of cumin
Place pork in freezer bag and pound slightly with bottom of a pan until flat. Mix marinade and pour into bag with pork. Refrigerate for a few hours.
Stuffing
Drain the spinach. Mix in 1/4 cup mashed potato flakes. Add 1/4 teaspoon garlic powder, 1/4 teaspoon minced onion, salt and pepper.
Remove pork from bag and lie flat on some foil. Place 2 tablespoons of the stuffing in the middle of each chop. Tie at the top and bottom of each. Roll each chop in flour.
Preheat a heavy, low pan with lid and add 2 tablespoons of oil. Place floured chops on pan and sear on 3 sides. Pour remainder of marinade in pan and 4 cups of water. Lower the heat to low. Add potatoes and the rest of the stuffing and cover with lid. Simmer on low for 2-1/2 - 3 hours.
The pork falls apart and the potato flakes in the spinach makes a light gravy in the pan.
HAPPY BIRTHDAY BUB!
Tuesday, September 18, 2012
Roasted Cauliflower
I seem to just keep gaining weight and can't stop it! I tend to eat a lot of carbs since they are easy on the tummy but they are not easy on the waistline. I can eat an entire bag of cauliflower and it's like no calories at all!
Preheat oven to 375.
One pound frozen (or fresh) slightly cooked cauliflower florets drained.
Stir in:
1 tablespoon vegetable oil
1 tablespoon margarine
When margarine is melted, add 3 tablespoons GF baking mix and salt to taste and toss.
Heat oven to 375.
Spread onto a baking sheet lined with foil. Bake until golden, about 20 minutes.
They get a little nutty and a little sweet.
Preheat oven to 375.
One pound frozen (or fresh) slightly cooked cauliflower florets drained.
Stir in:
1 tablespoon vegetable oil
1 tablespoon margarine
When margarine is melted, add 3 tablespoons GF baking mix and salt to taste and toss.
Heat oven to 375.
Spread onto a baking sheet lined with foil. Bake until golden, about 20 minutes.
They get a little nutty and a little sweet.
Monday, September 3, 2012
Harmony Soup
My daughter and I have completely eliminated meat from our diets. So that makes us really vegan. My husband and my son still are carnivores though.
Here is a soup that starts out as vegetable soup but can be finished with meat if desired.
I made this with more fresh from our backyard garden carrots too!
2 cups peeled and sliced carrots
2 cups peeled and diced Yukon Gold potatoes (don't dice too thin. Keep them chunky.)
1/4 cup margarine
1/4 Braggs (or soy sauce)
8 cups cold water
1 bag frozen shelled edamame
For thicker soup, add this step
1/4 cup GF baking mix
3 tablespoons margarine
Optional 1lb ground beef
Spices
Melt margarine in your preferred soup making pot. Add Braggs. Add carrots and potatoes and stir until all veggies are coated with margarine and Braggs.
Add water and then edamame. Bring to a boil with lid off. Reduce heat to low and put lid on. Simmer on low until veggies are fork tender.
Brown ground beef in pan. Add salt, pepper, garlic, and oregano. Set aside until soup time!
To make thicker soup.... this also adds a toasty, nutty flavor. Since we are allergic to so many seasonings and intolerant to some vegetables, getting body and flavor from alternate ways can make or break a meal around here.
Melt margarine and add GF baking mix. Cook until golden brown. Add to soup right before serving.
So, now when serving, the meat eaters can add the seasoned ground beef to their bowls of soup and the non meat eaters eat it as is.
Everyone happy!
Here is a soup that starts out as vegetable soup but can be finished with meat if desired.
I made this with more fresh from our backyard garden carrots too!
2 cups peeled and sliced carrots
2 cups peeled and diced Yukon Gold potatoes (don't dice too thin. Keep them chunky.)
1/4 cup margarine
1/4 Braggs (or soy sauce)
8 cups cold water
1 bag frozen shelled edamame
For thicker soup, add this step
1/4 cup GF baking mix
3 tablespoons margarine
Optional 1lb ground beef
Spices
Melt margarine in your preferred soup making pot. Add Braggs. Add carrots and potatoes and stir until all veggies are coated with margarine and Braggs.
Add water and then edamame. Bring to a boil with lid off. Reduce heat to low and put lid on. Simmer on low until veggies are fork tender.
Brown ground beef in pan. Add salt, pepper, garlic, and oregano. Set aside until soup time!
To make thicker soup.... this also adds a toasty, nutty flavor. Since we are allergic to so many seasonings and intolerant to some vegetables, getting body and flavor from alternate ways can make or break a meal around here.
Melt margarine and add GF baking mix. Cook until golden brown. Add to soup right before serving.
So, now when serving, the meat eaters can add the seasoned ground beef to their bowls of soup and the non meat eaters eat it as is.
Everyone happy!
Monday, August 20, 2012
Holy Crepe!
Late night snack anyone???
1 cup Very Vanilla Silk Soymilk
1/4 cup melted margarine
1 tablespoon sugar
2 tablespoons maple syrup
1 cup GF baking mix
1/4 teaspoon salt
2 tablespoons tapioca starch
Whisk together into a thin batter. Chill until cold.
Preheat 5-6" skillet with margarine on medium high. Ladle in 1/2 cup of batter into heated pan. Swirl to coat entire surface of pan. When covered in bubbles and golden on edges, flip and cook until it stop sizzling.
These are tasty with nut butters, maple butter, ice cream, and whatever you wanna throw in 'em!
1 cup Very Vanilla Silk Soymilk
1/4 cup melted margarine
1 tablespoon sugar
2 tablespoons maple syrup
1 cup GF baking mix
1/4 teaspoon salt
2 tablespoons tapioca starch
Whisk together into a thin batter. Chill until cold.
Preheat 5-6" skillet with margarine on medium high. Ladle in 1/2 cup of batter into heated pan. Swirl to coat entire surface of pan. When covered in bubbles and golden on edges, flip and cook until it stop sizzling.
These are tasty with nut butters, maple butter, ice cream, and whatever you wanna throw in 'em!
Sunday, August 5, 2012
Sunday Dinner
Garden tomatoes, cucumbers, non-garlic GF bread, and Len's Layered Like Lasagna. Feels like a holiday o'er hereah!
Len's Layered Like Lasagna
Today, my daughter (who I happen to call Leonard, Lenny, or Len) had a great idea to take the Gettin' Sauced Carrot Sauce to make lasagna. I came up with alternating the carrot sauce AND the Soychamel.
Thankfully, Peapod had Tinkyada's lasagna noodles. The weather was horrible last night so I did not go shopping (why go out when someone can bring everything we need to the front door).
We added the edamame (puréed), of course, in the Soychamel layer.
We left out any cheese substitute since I can't eat it and Len has stopped eating it. My son, Bub, will put some Daiya Mozzarella on his lasagna though.
Can't wait to make, eat, and share photos with you!
Thankfully, Peapod had Tinkyada's lasagna noodles. The weather was horrible last night so I did not go shopping (why go out when someone can bring everything we need to the front door).
We added the edamame (puréed), of course, in the Soychamel layer.
We left out any cheese substitute since I can't eat it and Len has stopped eating it. My son, Bub, will put some Daiya Mozzarella on his lasagna though.
Can't wait to make, eat, and share photos with you!
Friday, July 27, 2012
Gettin' Sauced Carrot Sauce
My daughter and I were looking to make something new! We usually try a new cookie or cake recipe but, on the same wavelength, we came up with this instead!
One pound of cooked carrots
Pinch of salt
2 tablespoons margarine
2 tablespoons Braggs or soy sauce
1/4 cup Plain Silk Soymilk
Purée the above ingredients and set aside.
5 tablespoons margarine
1/4 cup of GF baking mix
Melt margarine in medium saucepan over medium heat. Whisk in GF baking mix and continue to whisk constantly until golden. Slowly ladle in carrot purée (it can splatter until carrots get to temperature). Continue to whisk until thick.
We just ate some over English muffins and it was yummy! We plan to serve over gnocchi and edamame for dinner later.
One pound of cooked carrots
Pinch of salt
2 tablespoons margarine
2 tablespoons Braggs or soy sauce
1/4 cup Plain Silk Soymilk
Purée the above ingredients and set aside.
5 tablespoons margarine
1/4 cup of GF baking mix
Melt margarine in medium saucepan over medium heat. Whisk in GF baking mix and continue to whisk constantly until golden. Slowly ladle in carrot purée (it can splatter until carrots get to temperature). Continue to whisk until thick.
We just ate some over English muffins and it was yummy! We plan to serve over gnocchi and edamame for dinner later.
Wednesday, July 18, 2012
Foundryman's Pie
A more spicy version of Shepard's Pie for my workin' boys sweating it out at the foundry!
1 lb ground beef
4 large Yukon Gold potatoes
1/2 cup Silk Soymilk
1/4 cup margarine
1/2 cup frozen edamame
1 cup sliced carrots (partially boiled)
1/4 cup Braggs Liquid Aminos (or soy sauce)
1/2 cup cold water
2 tablespoons Tapioca starch
Sprinkling of paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Salt
Pepper
Scrub and dice the potatoes and boil until fork tender. Drain and mash with Soymilk and margarine. Set aside.
Brown ground beef until cooked. Add salt and pepper to taste. Add garlic, oregano, edamame, and carrots and stir until combined.
Mix cold water, Braggs, and tapioca starch. Add to ground beef mixture and cook until thick (usually as soon as mixture hits boiling point it turns thick).
Pour beef and vegetable mixture into 1.75 quart glass oven safe bowl (Pyrex). Spread mashed potatoes over the top, sealing the sides. Sprinkle with paprika and broil until potatoes brown a bit.
You can make ahead and cover with foil and bake at 350 until hot again then remove cover and broil until potatoes brown.
1 lb ground beef
4 large Yukon Gold potatoes
1/2 cup Silk Soymilk
1/4 cup margarine
1/2 cup frozen edamame
1 cup sliced carrots (partially boiled)
1/4 cup Braggs Liquid Aminos (or soy sauce)
1/2 cup cold water
2 tablespoons Tapioca starch
Sprinkling of paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Salt
Pepper
Scrub and dice the potatoes and boil until fork tender. Drain and mash with Soymilk and margarine. Set aside.
Brown ground beef until cooked. Add salt and pepper to taste. Add garlic, oregano, edamame, and carrots and stir until combined.
Mix cold water, Braggs, and tapioca starch. Add to ground beef mixture and cook until thick (usually as soon as mixture hits boiling point it turns thick).
Pour beef and vegetable mixture into 1.75 quart glass oven safe bowl (Pyrex). Spread mashed potatoes over the top, sealing the sides. Sprinkle with paprika and broil until potatoes brown a bit.
You can make ahead and cover with foil and bake at 350 until hot again then remove cover and broil until potatoes brown.
Friday, July 13, 2012
Vegan GF Confetti Pasta Salad
Yum! A great summer cookout option for those who aren't excited by grilled things...
Two 12 ounce packages GF pasta cooked, rinsed and slighty cooled
12 ounce package of cooked and cooled frozen edamame
1 can of olives, sliced in half
1 bag of baby carrots cut into rounds
1-1/2 cups vegan mayo (http://vegandad.blogspot.com/2008/08/homemade-vegan-mayo.html) I seasoned my mayo with turmeric and cumin and used vegetable oil instead of safflower and coconut vinegar instead of white wine vinegar.
Combine all ingredients except for vegan mayo. Fold in mayo with spoonula half a cup at a time until as creamy as you like!
Two 12 ounce packages GF pasta cooked, rinsed and slighty cooled
12 ounce package of cooked and cooled frozen edamame
1 can of olives, sliced in half
1 bag of baby carrots cut into rounds
1-1/2 cups vegan mayo (http://vegandad.blogspot.com/2008/08/homemade-vegan-mayo.html) I seasoned my mayo with turmeric and cumin and used vegetable oil instead of safflower and coconut vinegar instead of white wine vinegar.
Combine all ingredients except for vegan mayo. Fold in mayo with spoonula half a cup at a time until as creamy as you like!
Tuesday, June 26, 2012
Pancakes Are NOT Scary
So, I have been afraid to try making pancakes with yeast instead of the usual baking soda and powder. Ho my! I have been missing out! These do not have yeast flavor and they also don't have that sometimes soapy taste you can get with baking soda. They are just soft, sweet, and delicious! Don't be scared!
4 cups GF baking mix
1/4 cup sugar
1 teaspoon salt
1 envelope active dry yeast (1/4 ounce)
3 cups Silk Very Vanilla Soymilk
1/4 cup melted margarine
Whisk together dry ingredients in large bowl. Heat Silk until 120 degrees. Add warm Soymilk and melted margarine to dry ingredients. Whisk until combined but do not over mix, just like regular pancakes. Cook on preheated griddle at 375 degrees. Flip when first side is golden and face up side has bubbles and starts to dry.
4 cups GF baking mix
1/4 cup sugar
1 teaspoon salt
1 envelope active dry yeast (1/4 ounce)
3 cups Silk Very Vanilla Soymilk
1/4 cup melted margarine
Whisk together dry ingredients in large bowl. Heat Silk until 120 degrees. Add warm Soymilk and melted margarine to dry ingredients. Whisk until combined but do not over mix, just like regular pancakes. Cook on preheated griddle at 375 degrees. Flip when first side is golden and face up side has bubbles and starts to dry.
Sunday, June 17, 2012
Sorry not vegan Chicken Soup
Not only do I have food allergies and intolerances but I am also digestively challenged. Chicken in soup form is the only way I can eat it. Obviously you can use additional veggies or spices. We are very plain here for a variety of reasons. "Can Do Biscuits" work super well with soup too!
1/2 cup margarine
1/4 Braggs (or soy sauce if you are not GF)
5 boneless, skinless chicken thighs
1-1/2 bags frozen carrots
1 bag frozen edamame
8 cups cold water
Cooked rice
Melt margarine in 5qt Dutch oven. Add Braggs and chicken. Brown chicken on both sides over medium heat. Add carrots and water. Cover and simmer over low heat for 1-1/2 to 2 hours. Remove chicken thighs with thongs, shred and return to pot. Add edamame and simmer for 10 minutes.
We serve with cooked rice or roasted potato wedges. Last weekend I put gnocchi in it! Yeah... tender little pasta pillows... good stuff!
1/2 cup margarine
1/4 Braggs (or soy sauce if you are not GF)
5 boneless, skinless chicken thighs
1-1/2 bags frozen carrots
1 bag frozen edamame
8 cups cold water
Cooked rice
Melt margarine in 5qt Dutch oven. Add Braggs and chicken. Brown chicken on both sides over medium heat. Add carrots and water. Cover and simmer over low heat for 1-1/2 to 2 hours. Remove chicken thighs with thongs, shred and return to pot. Add edamame and simmer for 10 minutes.
We serve with cooked rice or roasted potato wedges. Last weekend I put gnocchi in it! Yeah... tender little pasta pillows... good stuff!
Friday, June 15, 2012
Sioux's Soychamel Sauce
My version of Bechamel Sauce has so many uses!
I mix it with cooked carrots and edamame and pour over my "Can Do Biscuits" for a mock potpie.
I mix it with cooked veggies and rice and bake it with some GF bread crumbs.
It also tops GF pizza dough nicely for cheese alternative. Soychemel and olives on GF pizza dough is good stuff! Pizza dough recipe to follow and photos of my GF, vegan pizza posted tomorrow!
Soychamel (this is a physical task and takes some time- lots of whisking)
5 tablespoons margarine
4 tablespoons GF baking mix
4 cups Original Silk Soy Milk
1/2 sea salt
1/2 teaspoon nutmeg
In medium pan on medium-high heat, whisk and melt margarine and GF baking mix together. Constantly whisk until mixture is slightly golden, just toasty, not brown. You will be whisking A LOT and may need to lift the pan off the heat to stop the toasty look from going to browned.
Add the Silk and whisk and whisk and whisk until it thickens. It may take a good 40 minutes or longer. When it starts to make big bubbles lower the heat a little. Constantly whisk and scrape bottom and sides of pan. Remove from heat when it is thickened to your liking. Add salt and nutmeg.
I often make half a recipe which works just fine. It does take a looooong time but when you cannot use commercial "cream of..." soups, this can make good comfort food!
Don't forget to look tomorrow for pizza photos!
I mix it with cooked carrots and edamame and pour over my "Can Do Biscuits" for a mock potpie.
I mix it with cooked veggies and rice and bake it with some GF bread crumbs.
It also tops GF pizza dough nicely for cheese alternative. Soychemel and olives on GF pizza dough is good stuff! Pizza dough recipe to follow and photos of my GF, vegan pizza posted tomorrow!
Soychamel (this is a physical task and takes some time- lots of whisking)
5 tablespoons margarine
4 tablespoons GF baking mix
4 cups Original Silk Soy Milk
1/2 sea salt
1/2 teaspoon nutmeg
In medium pan on medium-high heat, whisk and melt margarine and GF baking mix together. Constantly whisk until mixture is slightly golden, just toasty, not brown. You will be whisking A LOT and may need to lift the pan off the heat to stop the toasty look from going to browned.
Add the Silk and whisk and whisk and whisk until it thickens. It may take a good 40 minutes or longer. When it starts to make big bubbles lower the heat a little. Constantly whisk and scrape bottom and sides of pan. Remove from heat when it is thickened to your liking. Add salt and nutmeg.
I often make half a recipe which works just fine. It does take a looooong time but when you cannot use commercial "cream of..." soups, this can make good comfort food!
Don't forget to look tomorrow for pizza photos!
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