Monday, November 7, 2011
My little one is 4!
Today is my baby's birthday. He's four! Where did the time go? Well, I'm going to go enjoy the day with him, so enjoy this picture of his cake and the cupcakes I took to the sitter's. (Yes, we are on an angry birds kick.)
Saturday, November 5, 2011
Weekly Menu (11/6/11-11/12/11)
Weekly Menu (11/6/11-11/12/11)
Sunday:
Breakfast: Hot Cocoa, Cereal and Double Chocolate Banana Muffins
Lunch:
- Sandwiches
- Lays Potato Chips
- Baby Carrots and Grapes
Dinner
- Rosemary-Lemon Chicken with Fennel
- Roasted Potatoes with Fresh Herbs
- Steamed Broccoli
- Blackberries
Monday:It's my little one's birthday--4 years old!
Breakfast: Hot Cocoa, Cereal and Banana Chocolate Chip Muffins
Lunch:
- School Lunch:
- Peanut Butter and Honey Sandwich
- Chips
- Grapes
- Milk
- Cupcake
Dinner:
- Pizza
- Salad and Carrots sticks
- Apple Slices
- And Birthday Cake, of course!
Breakfast: Cereal and Milk
Lunch:
- School Lunch:
- Grilled Cheese Sandwich
- Lay's potato chips
- carrot sticks
- Fruit Snacks
Dinner:
- Tamales
- Nachos
- Chili Beans
- Carrot Sticks and Strawberries
Breakfast:
Lunch:
- School Lunch:
- Schar Crispbread
- Cheese Slices
- Pepperoni
- Banana
- Fruit Snack
Dinner:
- Crepes with various toppings (veggies, ham, scrambled eggs, peanut butter, jam, etc.)
- Apple slices
Thursday:
Breakfast:
- Cereal and milk
Lunch:
- School Lunch:
- Ham and Cheese Sandwich
- Chips
- apples slices and caramel
- Reese's Cup
- Breakfast for dinner
- Pancakes
- Hashbrowns
- Sausage
- Grapes
Breakfast:
- Cereal and milk
- School Lunch:
- Schar Italian Breadsticks
- Peanut Butter
- Apple slices
- Piece of Halloween Candy
- Tacos
- Mexican Coleslaw
- Carrot Sticks
Breakfast:
- Cereal and Milk
- Sandwiches
- Chips
- Bananas
Homemade Hot Cocoa Mix (Dairy-free, of course)
I am a Hot Chocolate (or Cocoa) fanatic. Really, before our diet change, it was my nightly drink before bed. But, since then, I haven't had it, closest thing has been heating up my Silk Dark Chocolate Almond Milk...but, it isn't the same. So, I decided I just needed to make my own, it is snowing after all! I found this recipe from Martha Stewart and didn't really have to change it, just sub in non-dairy milk for the whole milk...easy, peasy! So, without furthur ado, I give you Dairy-Free Hot Cocoa!
Dairy-Free Hot Cocoa Mix
3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Non-dairy milk for serving (We've used both the So Delicious Coconut Milk and the Silk Almond Milk, and both are fantastic with it)
Directions
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, heat 1 cup of nondairy milk in the microwave on high just until hot. Place 2 tablespoons of the cocoa mix into a mug, and slowly stir in the hot milk, mixing as you're stirring (I find you have less lumps if you do it this way, then adding the mix to the milk).
Dairy-Free Hot Cocoa Mix
3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Non-dairy milk for serving (We've used both the So Delicious Coconut Milk and the Silk Almond Milk, and both are fantastic with it)
Directions
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, heat 1 cup of nondairy milk in the microwave on high just until hot. Place 2 tablespoons of the cocoa mix into a mug, and slowly stir in the hot milk, mixing as you're stirring (I find you have less lumps if you do it this way, then adding the mix to the milk).
Friday, November 4, 2011
Pumpkin Hazelnut Cake with Spiced Yogurt Frosting
Here is another recipe I submitted to the Baker's Challenge contest, of the recipes I submitted I really thought this one would have been the won that made it to the finals...still didn't, but really it's good!
Pumpkin Hazelnut Cake with Spice Yogurt Frosting
1 cup raw hazelnuts
1 cup pumpkin
2 1/2 cups GF bisquick
1 cup sugar
1/2 cup shortening
1 cup nondairy milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3 eggs
Directions:
Heat oven to 350F. Grease 2 9" round cake pans. Place hazelnuts on cookie sheet and roast for ~15 minutes. Remove from oven and wrap in a clean towel and allow to 'steam' for 5 minutes, then rub off skins. Place hazelnuts in a food processor and pulse until hazelnuts are finely ground. Measure out 3/4 cup of the ground hazelnuts and mix it together with the remainder of the cake ingredients. Once mixed, beat the mixture on medium-high for 4 minutes. Divide batter evenly between pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, then frost (recipe below) and press remaining hazelnuts around the sides of the cake.
Spiced Yogurt Frosting
1/2 cup shortening
1/2 cup coconut milk yogurt
2 teaspoon vanilla
1 teaspoon pumpkin pie spice
6 cups powdered sugar
Mix together shortening, yogurt, vanilla, and pumpkin pie spice. Add in powdered sugar 1 cup at a time until desired consistency is reached.
Pumpkin Hazelnut Cake with Spice Yogurt Frosting
1 cup raw hazelnuts
1 cup pumpkin
2 1/2 cups GF bisquick
1 cup sugar
1/2 cup shortening
1 cup nondairy milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3 eggs
Directions:
Heat oven to 350F. Grease 2 9" round cake pans. Place hazelnuts on cookie sheet and roast for ~15 minutes. Remove from oven and wrap in a clean towel and allow to 'steam' for 5 minutes, then rub off skins. Place hazelnuts in a food processor and pulse until hazelnuts are finely ground. Measure out 3/4 cup of the ground hazelnuts and mix it together with the remainder of the cake ingredients. Once mixed, beat the mixture on medium-high for 4 minutes. Divide batter evenly between pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, then frost (recipe below) and press remaining hazelnuts around the sides of the cake.
Spiced Yogurt Frosting
1/2 cup shortening
1/2 cup coconut milk yogurt
2 teaspoon vanilla
1 teaspoon pumpkin pie spice
6 cups powdered sugar
Mix together shortening, yogurt, vanilla, and pumpkin pie spice. Add in powdered sugar 1 cup at a time until desired consistency is reached.
Gingerbread Cupcakes with Pumpkin Citrus Frosting
This recipe was one that I entered into the Betty Crocker Baker's Challenge...wasn't a finalist, but these are still fantastic holiday cupcakes if I say so myself!
Gingerbread Cupcakes with Pumpkin Citrus Frosting
1 package Betty Crocker GF Yellow Cake Mix
1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup margarine
1/4 cup brown sugar
3 large eggs
2/3 cup non dairy milk
2 teaspoons lemon juice
1/4 cup light, unsulfured molasses
Directions:
Preheat oven to 350F. Line muffin tins with cupcake liners.
In a medium bowl, combine cake mix and spices. Set aside.
In a small bowl, combine milk and lemon juice and allow to sit for 5-10 minutes.
In a large bowl, cream margarine and brown sugar until fluffy. Beat in eggs. Add in dry ingredients in two parts, alternating with soured milk. Stir in molasses.
Fill muffin tins about 2/3 full and bake 20-25 minutes or until toothpick comes out clean. Let cupcakes cool in pans for 10 minutes, then remove to cooling rack and allow to completely cool before frosting.
Pumpkin Citrus Frosting
1/4 cup yogurt
1/4 cup shortening
1/2 cup pumpkin puree
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon orange zest
1/2 teaspoon vanilla
5 cups powdered sugar
In a large bowl, beat yogurt, shortening, and pumpkin puree. Add in spices, orange zest and vanilla. Add in powdered sugar one cup at a time. This frosting is thin, you can firm it up a little by refrigerating it.
This post is featured on Slightly Indulgent Tuesdays.
Gingerbread Cupcakes with Pumpkin Citrus Frosting
1 package Betty Crocker GF Yellow Cake Mix
1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup margarine
1/4 cup brown sugar
3 large eggs
2/3 cup non dairy milk
2 teaspoons lemon juice
1/4 cup light, unsulfured molasses
Directions:
Preheat oven to 350F. Line muffin tins with cupcake liners.
In a medium bowl, combine cake mix and spices. Set aside.
In a small bowl, combine milk and lemon juice and allow to sit for 5-10 minutes.
In a large bowl, cream margarine and brown sugar until fluffy. Beat in eggs. Add in dry ingredients in two parts, alternating with soured milk. Stir in molasses.
Fill muffin tins about 2/3 full and bake 20-25 minutes or until toothpick comes out clean. Let cupcakes cool in pans for 10 minutes, then remove to cooling rack and allow to completely cool before frosting.
Pumpkin Citrus Frosting
1/4 cup yogurt
1/4 cup shortening
1/2 cup pumpkin puree
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon orange zest
1/2 teaspoon vanilla
5 cups powdered sugar
In a large bowl, beat yogurt, shortening, and pumpkin puree. Add in spices, orange zest and vanilla. Add in powdered sugar one cup at a time. This frosting is thin, you can firm it up a little by refrigerating it.
This post is featured on Slightly Indulgent Tuesdays.
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