Allergy Mom - learning to live with it

We seem to be on a cinnamon kick lately. I have created something very evil today. It's late in the afternoon and my daughter is asking for cinnamon rolls. Since yeast requires patience (which my little girl does not possess at the moment) I came up with something fast. Enter cinnamon waffles...

These are very good, people. I won't even talk about the gooey ooey stuff. Just look at the picture...

They did not last...

Eat 'em and weep, people... eat 'em and weep.

Dairy, Egg & Nut Free Cinnamon Roll Waffles
Yields 6 Belgian Waffles

3 cups soy milk
6 Tablespoons canola oil
1 tsp vanilla extract
1/2 cup brown sugar, firmly packed
2 cups whole wheat flour
1 cup bran flakes
2 Tablespoons baking powder
2 tsp ground cinnamon
1 tsp salt

Cinnamon Syrup
1/4 cup dairy free margarine
2/3 cup brown sugar, firmly packed
1/4 cup unsweetened applesauce
2 tsp ground cinnamon

Icing
1 cup icing sugar
2 Tablespoons soy milk
1/2 tsp vanilla extract

Preheat waffle maker and grease with dairy free cooking spray. In a large bowl, combine soy milk, oil, vanilla and sugar. Stir until well mixed. Add flour, bran flakes, baking powder, cinnamon and salt. Mix until just combined. A few lumps are fine. Avoid overmixing as it will toughen the batter. Drop with ladle onto griddle or waffle maker and bake according to manufacturer instructions.

For the cinnamon syrup, combine melted margarine, sugar, applesauce and cinnamon. Stir until smooth then drizzle over warm waffles.

For the icing, combine icing sugar, soy milk and vanilla. Stir until smooth then drizzle on top of cinnamon syrup.

NOTE: Please keep in mind that Belgian waffles are bigger than regular square waffles (i.e. massive and could feed an entire village). They are normally divided into quarters. I typically serve two quarters per person.

Nutritional Info (Per 1/4 Waffle with syrup and icing)
Calories 181.53, Total Fat 6.13g, Cholesterol 0mg, Sodium 259.4mg, Potassium 94.4mg, Total Carbohydrates 30.37g, Fiber 1.71g, Sugar 19.37g, Protein 2.29g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Cinnamon Bun Cake

02/16/2012

Since my health is temporarily compromised and I'm functioning at half capacity (not to mention I feel like a walking zombified pharmacy), my husband has volunteered (under extreme duress) to help keep this household in running order by sharing some of the household responsibilities. That includes basic culinary survival skills.

We (meaning I) decided that ordering pizza and buying Hungry Man frozen dinners are not acceptable sources of nourishment (not long term anyway). So, I set upon a journey to teach my husband how to make real home cooked food. We agreed that this would also include dessert because life is no fun without dessert, right? His favorite dessert/breakfast/lunch/supper/snack is cinnamon rolls, or anything cinnamon for that matter. Our daughter is the same way. There's a catch, though. It has to be a cinnamon treat that tastes like cinnamon rolls but doesn't take a lot of time (i.e. patience) or effort (read: skills).

Because god forbid I get hit by a bus or something, both he and our daughter would be totally distraught without cinnamon rolls. And I won't be able to bake it from the grave.. or coffin.. or whatever. What an inconvenience my death would cause.

Keeping in mind that TJ, my beloved and dear husband, can barely boil water (he gets credit for trying, though) this recipe is fairly easy; meaning you can't screw it up even if you tried. Please bear with us; this is a tutorial of sorts. It's my first time teaching and apparently I suck at it. According to T, I don't articulate well and my directions lack focus and specificity. His words not mine. Me? I don't use that kind of language on my blog. No sir, we're simple folk here.

Anyway, we have a cake to bake so it's SHOWTIME!

Starring - a box cake mix (yes, I know, but this is supposed to be easy, remember, "NOVICE" is the key word here. Next week we'll try the cake from scratch bit), soy milk, oil, sugar, baking powder, vanilla and cinnamon.

Put everything out on your work space. Get your tools ready, too. And turn on the oven to 325 degrees.

Now, start by combining the brown sugar and cinnamon in a bowl then set aside. Yell at your spouse for forgetting to put brown sugar in the recipe then discover it's in the recipe afterall; you just didn't see it there.

Find your lovely kitchenaid bowl. Dump the cake mix and baking powder in. Did I mention that kitchenaid mixers are awesome. My kitchenaid is my best friend. That's right - it's a great listener, doesn't talk back and does all the hard work for me. More importantly, it doesn't judge me especially when I land face first into a pan of brownies. So make friends with your kitchenaid; love it, take care of it; do not upset the kitchenaid. Anyway, moving on...

Forget to do the nondairy buttermilk just like me because I'm an absent minded fool. Place 1 tablespoon of vinegar in a small pitcher and top it up to one cup with soy because your little girl is allergic to milk and the real thing would kill her. Also forget to take a picture of the vinegar. What can I say. I'm not perfect... shocking, I know!

This is the time to figure out which attachment to use depending on what you're doing. We're making cake batter. Therefore, the flat beater attachment is what we need. Okay, stop playing with all the buttons. Focus on the task at hand. Beater attachment, done.

Take 15 minutes to figure out how to attach the flat beater to the kitchenaid head. Curse, whine, ask for help (and be denied - I got hit by a bus, remember?), then curse some more before you finally figure it out. Good. Bring it on!

Discover that you've used the teaspoon measurement for the cinnamon instead of the tablespoon. Proceed to ask your spouse how to convert a teaspoon into a tablespoon and put her death on pause for now and complain that she should have mentioned that mistake instead of just snarking. Figure out that you need an extra tablespoon of cinnamon and go back to add it to the brown sugar.

Add the oil, applesauce and buttermilk - otherwise known as the wet ingredients. Yell at your spouse for not including applesauce in the recipe then discover it's there too. Learn the valuable lesson that you cannot skim through a recipe but have to actually read it.

Mix on low speed (if your name starts with T, that means turn the switch to number 2) to get them combined, then turn speed to medium high (again, if your name starts with T, that means switch goes to number 6) and beat it like a red headed step mule for 2 minutes. No, trust me, it will not get tough. All that applesauce will make sure it's still tender. Now, when the 2 minutes are up, it should look like this...

Okay, we're done with the cake part. Set it aside for a bit and prepare your baking pan. Find the non stick 9x13 cake pan. There's no need to drag your ass to the garage to grab the tape measure out of your tool box. It should say right on the edge of the pan (or on the bottom if you're using the pan your mother-in-law got you for Christmas) what size it is. Find your non dairy baking spray. Please do not use the butter flavoured stuff; even though it's fake butter, it still has milk in it and will make your daughter swell to the size of Big Bird.

Spray the pan liberally because if you don't the cake will stick. Hear that? It's the sound of the oven beeping to let you know it's now ready to receive the cake because it's reached the desired temperature. Pay attention when you're spraying the darn pan; do not spray the counter top or stove... or other people in the room.

Pour half of the cake batter into the pan and gently spread a thin layer. I know it looks very thin right now but it will rise nicely as it bakes. Trust in the force, you must, young padawan; a powerful ally it is.

Show off your lack of coordination by flinging your arm all the way to the other side dripping batter off the spatula all over the place while pouring the rest of the batter all over the tray. Watch as your spouse winces because she's a clean (and control) freak...

Now, remember that cinnamon and brown sugar we parked on the side? It's the show stopper. Grab that puppy and sprinkle half of the mixture on top of the batter. It looks like a helluva lota sugah! But do not worry, it will all be fine.

Pour the rest of the cake batter on top and very gently nudge it to cover as much of the sugar as possible. As if that's not enough, add the rest of the sugar mixture on top. Then take a knife or fork and swirl back and forth, like an artist creating a masterpiece. Lick the knife before putting it in the sink. Debate whether you should take a spoon and eat all the batter right now instead of baking it. Resist the urge to do that.

Proceed to open the oven and let all the heat out while you go get the pan. Get scolded; close the oven and wait for temperature to go back up. Have pan ready. Put it in the middle rack of the oven. If your name begins with T, put your silicone gloves on and take your glasses off (like you're going on a mining expedition) and carry the pan to the oven.

Wait impatiently for it to bake. Give up waiting after 5 minutes. Go play WoW or TOR... or some other game where one of your guild members calls himself Latex Funbags.

Hear the oven beep and rush down to the kitchen. Smell that heavenly scent of cinnamon.

When the cake comes out of the oven it will look like this...

Lordy lord... this looks super yummy. But we're not done yet. We gotta put da glaze baby, da glaze.

Mix some icing sugar and soy milk with a drop of vanilla. Forget to take a picture because you're not all there yet and you're living in your own head. Pour the glaze on to the pretty, pretty cake while it is still piping hot.

Actually, it's better if you pour the glaze as soon as the cake comes out of the oven. You want it to soak all that sugary goodness. Use a small spoon to gently spread the glaze to the edges cuz they often get missed. I love the edges; they are my favorite part. I'm an edge girl, I guess.

Give it about 20 minutes before you dig in. Or if your name starts with T, just go ahead and pillage and plunder the hot cake, then complain (using foul language) that it's too hot but keep eating anyway cuz it's too good to stop.

And there it is folks. Look at all that gooey dripping cinnamon sugar bliss... YUMM!

Now, go forth and make cake. Then eat it and enjoy it.

Cinnamon Bun Cake
Yields 9x13 inch cake (serves 24)

1 box cake mix, white (dairy, egg, & nut free)
1 tsp baking powder
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 cup soy buttermilk (1 cup soy milk +1 tablespoon vinegar)
1 cup brown sugar, firmly packed
1 1/2 tablespoon ground cinnamon
1 cup icing sugar
3 tablespoon soy milk
1/4 tsp vanilla extract

Preheat oven to 325 degrees. Grease a 9x13 inch baking pan with dairy free cooking spray and set aside. Combine brown sugar and cinnamon in a small bowl and set aside.

In the bowl of a stand mixer, combine cake mix, baking powder, canola oil, applesauce and soy buttermilk. Stir on low speed until ingredients come together then beat on high speed for 2 minutes. Pour half the batter into prepared pan and sprinkle with half of the cinnamon sugar mixture. Spoon the rest of the batter onto the cake. Top with remaining sugar mixture. Swirl with a knife to combine. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean.

In a small bowl, combine icing sugar, soy milk and vanilla. Pour on top of cake while still hot. Let cool then slice or eat it hot right out of the pan like a heathen.

Nutritional Info (Per Serving)
Calories 197.19, Total Fat 5.23g, Cholesterol 0mg, Sodium 218.5mg, Potassium 32.73mg, Total Carbohydrates 36.92g, Fiber 0.35g, Sugar 26.34g, Protein 0.85g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Rocky Road Hearts

02/13/2012

I always seem to have an excuse for why I don't post more often. It's not that I'm not baking and concocting; believe me, I'm constantly in the kitchen conspiring with me, myself and I to come up with good eats. It's just that I never get around to posting pictures and recipes but I promise I will try harder. Needless to say, the past few weeks have been really hard on me. I'm not going to bore you with the details but suffice to say that I've been experiencing a recurring and prolonged allergic reaction to something unknown. I am working on trying to figure it out and will update soon. In the meantime, I could not let Valentine's Day go by without doing something for my dear husband. I may not be in the mood for much love when I look like one big swollen hive half the time, but a lot of love went into making those precious hearts.

This dessert was made on a whim and took 30 minutes from start to finish. It's perfect if you're short on time (read: debilitated and functioning at half capacity). Although each bite tastes sinfully decadent this little dessert is almost guilt free. It's very low on calories given that the batter is practically fat free. It may not look like much in the pictures (blame that on the fact that I am sick and can't see straight to save my life right now) but trust me when I tell you - this piece of yummy goodness is so addictive you will not be able to stop. You may be tempted to omit the cereal but it's presence emulates nuts. Try it with the cereal; you will not regret it.

These hearts are best served cold as they do firm up quite a bit when chilled and become very fudgy, almost like a chewy chocolate bar. Try them frozen too. Incredible...

Enjoy!

Rocky Road Hearts
Yields 10x15 inch tray (serves 30)

2 cups granulated sugar
1 3/4 cups unbleached all purpose flour
3/4 cup cocoa powder, sifted
4 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 1/2 cups soy yogurt, any flavour
2 cups miniature marshmallows

Topping
1 cup dairy free chocolate chips
1/4 cup sunbutter or other peanut butter alternative
1 tablespoon dairy free margarine
1/2 cup soy milk or rice milk
1 cup crispy rice cereal

Preheat oven to 350 degrees. Grease a 10x15 inch tray with dairy free cooking spray and set aside.

In a medium size bowl, combine sugar, flour, cocoa powder, cornstarch, baking soda and salt. Add vanilla and yogurt. Beat until all ingredients are well incorporated. The batter will be very thick almost like cookie dough. Pour into prepared tray and spread gently to even out. Bake for 15 to 18 minutes.

Remove from oven and sprinkle with marshmallows. Press marshmallows gently into the half cooked batter. Return to oven and bake for an additional 5 minutes or until the marshmallows are light golden. Watch carefully as marshmallows burn easily. Transfer to a wire rack and let cool while you prepare topping.

Combine chocolate chips, sun butter, dairy free margarine and soy milk in a small saucepan. Cook and stir over low heat until well blended. Remove from heat and stir in cereal. Spread over bars immediately. Let cool to room temperature then cut into desired shapes (I used a heart shaped cutter but you can use any shape you want). Chill and serve cold.

Nutritional Info (Per Serving)
Calories 152.21, Total Fat 3.32g, Cholesterol 0mg, Sodium 90.28mg, Potassium 16.12mg, Total Carbohydrates 29.67g, Fiber 0.8g, Sugar 17.16g, Protein 2.21g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Apple Skillet Cake

01/07/2012

Sometimes I wake up really early in the morning (for no reason other than my usual fretting about nonsensical stuff - I'm strange like that) and crave something warm and sweet. It's too early to make pancakes (read: I'm too lazy to make them). I am not in the mood for waffles and my patience will wear out if I try to make cinnamon rolls. Feeding the masses can be so exhausting... On those days (when I'm too busy living in my own head), I turn to my apple skillet cake. It's simple, sweet and comes together quickly. Breakfast is ready in half an hour but the cake looks like I've slaved all day to make it.

I did not get any clear positive feedback regarding the yumminess of this cake but I assumed it was good because everyone was too busy stuffing their face to tell me otherwise. Enjoy!

Apple Skillet Cake
Yields 10 inch cake (serves 8)

Topping
2 Tbsp dairy free margarine
1 tsp ground cinnamon
1/4 cup brown sugar firmly packed
1 can apple pie filling

Cake
1/2 cup soy milk plus 1/2 Tbsp vinegar, mixed
1 cup unbleached all purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup dairy free margarine, chilled and cut into small pieces

Preheat oven to 425 degrees.

Start by preparing the topping. In a 10 inch skillet or oven proof heavy bottom pan, melt dairy free margarine over medium heat. Add sugar and cinnamon and stir to dissolve. Pour apple pie filling and gently spread to cover the sugar mixture. Cover and let cook for 5 minutes until bubbles break the surface. Remove from heat and set aside.

In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in chilled margarine and mix until it resembles coarse meal. Add soy milk and vinegar and stir until just combined.

Spoon batter over the topping and spread gently to cover apple mixture. Leave a one inch border for the cake to spread while cooking. Transfer skillet to oven and bake for 25 minutes or until golden brown and firm to the touch.

Let cool in skillet for 5 minutes. Try to exercise some self control and promise to limit yourself to only one piece. When the 5 minutes are over invert cake unto a platter and serve. Get tired of waiting for everyone to come down to the kitchen and dig into the cake. Eat two pieces and proceed to schedule a date with your exercise bike.

Nutritional Info (Per Serving)
Calories 292.37, Total Fat 9.01g, Cholesterol 0mg, Sodium 444.21mg, Potassium 86.5mg, Total Carbohydrates 52.08g, Fiber 1.46g, Sugar 30.13g, Protein 2.2g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Peach Cake

08/25/2011

My little girl went through a peach phase where she wanted to eat nothing but peaches all day and night, including drinking nothing but peach juice. We all know how fussy kids can get sometimes. After the peach craze was over I had a few ripe peaches left. It was time to put them to good use via baking.

Most peach cakes I've had in the past were dense and fairly sweet. They included a lot of fat and more than 3 eggs which is why I was hesitant to attempt any peach cake recipes. Eggs in a cake play several roles. Eggs are mainly used for binding and moisture but in many cases eggs are also used for leavening. The higher the egg count in a cake the more likely that they serve as a leavening agent. Often, recipes that call for more than 2 eggs in a cake are using them as a leavening component. This can be very tricky went trying to substitute eggs because those types of changes usually affect texture and flavor. With a little bit of patience I was able to overcome the egg challenge.

This is my first attempt at peach cake. Generally, I'm not a fan of baked peaches. I prefer them fresh. However, this peach cake is different. It has a lighter texture, very moist and fluffy, almost like a sponge cake, and the sweetness is just right. It pairs up nicely with coffee or tea and would make a great summer cake. It turned out very yummy and had an added bonus. Not only does it freeze well but it tastes even better the next day. My recommendation? Make it a day ahead and you will not regret it. My husband (who has a certain disdain for anything peach) has given this cake the thumbs up. I often make it in two cake pans; I keep one out and freeze the other. Enjoy... Oh and tell me what you think once you've tried it.

Summer Peach Cake
Yields 2 Bundt Cakes (each serves 16)

3 cups peaches, peeled and chopped
1/3 cup brown sugar, firmly packed
1/4 cup unbleached all-purpose flour
3/4 cup canola oil
2 1/4 cup granulated sugar
3/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
3 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon

Preheat oven to 350 degrees. Grease two Bundt cake pans with dairy free cooking spray. In a medium size bowl, combine peaches, brown sugar and 1/4 cup flour. Set aside.

In the bowl of a stand mixer, combine oil, sugar, applesauce and vanilla. Mix until smooth. Add flour, baking powder, baking soda, salt and cinnamon. Mix until batter just comes together. Add peaches and stir with a rubber spatula until combined.

Pour into prepared pans and bake for 30 to 40 minutes or until a cake tester inserted in the center comes out clean. Let cool in pan for ten minutes then invert unto a wire rack to cool completely.

Note
- You can use canned peaches if you prefer. Drain them first.
- Unless you have a huge Bundt pan, make sure to use two pans as this cake rises a fair bit.
- The cinnamon is meant to accent the peaches in this cake but if you prefer a more dominant presence, then put an additional 1/4 teaspoon. Alternatively, you can use any other spice you like, such as ginger, cloves or nutmeg.

Nutritional Info (Per Serving)
Calories 164.01, Total Fat 5.28g, Cholesterol 0mg, Sodium 137.39mg, Potassium 52.09mg, Total Carbohydrates 28.3g, Fiber 0.68g, Sugar 17.67g, Protein 1.47g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Lemon Cookies

08/18/2011

My fridge is overflowing with lemons. Hence, the bombardment of lemon treats. In the past week, I've managed to make three different batches of lemon cookies - all delicious. I'd thought that I found the one until I got flooded with rave reviews about these two recipes. So for those of you who requested them (because I'm that sort of gal; always giving, rarely taking) and those who think I'm an "awesome cook & fabulous baker", you make my day.

Now, on to lemon goodness. If you like mellow undertones of lemon then you may enjoy Lemon Tea Cookies. They are soft, chewy and have a very mild lemon flavor that perfectly compliments a hot cup of tea or coffee. On the other hand, some of us prefer a cookie with zing or pizzazz, sort of like a party in your mouth. If you like a strong lemon flavor then you might like Lemon Sunshine Cookies. Both recipes are delicious. They did not last 24 hours in my kitchen (because I kept eating them and because hubby claimed he had to taste each batch twice to make sure they have been thoroughly reviewed). Did I mention my sordid affair with the exercise bike? I swear the darn thing stares me down every time I pass by it.

Lemon Tea Cookies
Yields 4.5 dozen

3/4 cup dairy free margarine
1 cup granulated sugar
2 Tbsp unsweetened applesauce
1 lemon, juiced and zested
2 Tbsp corn syrup
2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 cup granulated sugar (for rolling dough)

In the bowl of a stand mixer, cream margarine and sugar until light and fluffy. Add applesauce, lemon juice, zest and corn syrup. Beat until thoroughly combined. Add flour, baking soda, and baking powder. Mix until dough forms. Keep dough in bowl and place in freezer for about an hour.

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Using a small cookie scoop, drop chilled dough into sugar and roll to coat. Place on prepared cookie sheet about two inches apart. Bake for 10 to 12 minutes or until the edges are golden. Let cool on cookie sheet for 2 minutes then transfer to wire rack to continue cooling.

Nutritional Info (Per Cookie)
Calories 63.92, Total Fat 2.59g, Cholesterol 0mg, Sodium 67.02mg, Potassium 9.61mg, Total Carbohydrates 10.03g, Fiber 0.23g, Sugar 5.78g, Protein 0.53g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Lemon Sunshine Cookies
Yields 3.5 dozen

1 box lemon flavor cake mix, without pudding (dairy & egg free such as Added Touch)
2 Tbsp dairy free sour cream
1 lemon, juiced and zested
1/3 cup canola oil
1/3 cup icing sugar (for rolling dough)

Pour cake mix into the bowl of a stand mixer. Stir in sour cream, lemon juice, zest and oil until well blended and no lumps remain. Keep dough in bowl and place in the freezer for about an hour.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Using a small cookie scoop, drop chilled dough into icing sugar and roll to coat. Place on prepared cookie sheet two inches apart. Bake for 9 to 12 minutes or until the middle is set. Let cool on cookie sheet for 2 minutes then transfer to wire rack to continue cooling.

Note: Lemon Sunshine Cookies are very delicate and can easily burn. Keep an eye on them while in the oven and remove them as soon as the edges are pale pink because they will continue to bake on the sheet as they settle.

Nutritional Info (Per Cookie)
Calories 78.16, Total Fat 3.38g, Cholesterol 0mg, Sodium 83.4mg, Potassium 18.33mg, Total Carbohydrates 11.64g, Fiber 0.23g, Sugar 8.32g, Protein 0.64g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Lemon Lush Cake

08/17/2011

For the past week I've had a number of guests drop by so I've had to bake several different things. Actually that's a lie; I didn't have to bake anything but you know me - any excuse to bake. I've made so many cookies, squares and cakes (more than I count at any rate). I've even dabbled in some pastries but I had to stop making them. It was easier to stop making them than to stop eating them. Needless to say, I prefer generosity when it comes to serving food, especially to guests. If they do not leave my house with full and happy tummies then I have not done my job. And my job is to make everyone happy or that's what my mother keeps telling me anyway. My mom could make anyone happy by just feeding them. You know that skillful art of the way to a man's heart is his belly? Yeah, she's conquered that. I, on the other hand, have a ways to go, although I come close sometimes (or hubby seems to think so). I try... I try very hard.

The star of today's show is Lemon Lush Cake. It's not like the traditional lush cake which involves cream cheese, butter and a shortbread crust. This is a much lighter and quicker version but quite tasty. At first glance this cake seems like it takes a lot of work when in fact it's quite simple to make and comes together in very little time. Now, I'm going to make a very serious confession here, folks. On occasion, (not all the time) I will cut corners when it's appropriate and will use boxed foods (gasp!) when short on time. Really, when you have unexpected guests, you cannot afford to spend 3 hours in the kitchen. Unless it's a guest that really gets on your nerves whereby it's totally acceptable to hide in the kitchen. Anyway, back to the Lemon Lush. It's light, fluffy, sweet and refreshing after a hearty meal. And I don't mean light in a non-fat way. Fat definitely makes a guest appearance here. Yes, I have a date with the exercise bike tonight. Given the amount of baking that's been happening in our household this past week and given that my waist has the ability to rapidly expand to the size of Ontario, I will be dating the exercise bike for at least the next week if not the foreseeable future. Moving on...

One of the things I love about this recipe is that it's a total crowd pleaser. It makes a big sheet cake with generous size portions and the lemon flavor is not so overpowering which allows the blueberries to shine through. Try it, you'll love it. Take it to your next bbq or family gathering. It's the perfect summer dessert.

Dairy, Egg & Nut Free Lemon Lush Cake
Yields 18x13 sheet pan

Cake Layer
1 box cake mix, lemon (dairy, egg, nut free such as Dr. Oetker's Added Touch)
1 pack instant pudding powder, lemon (3 oz size) (dairy, egg, nut free such as Kraft's JELL-O)
1/4 cup lemon juice, freshly squeezed
3/4 cup water
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract

Lemon Lush
1 pack instant pudding powder, lemon flavour (3 oz size)
3/4 cup soy milk or rice milk
1/4 cup lemon juice, freshly squeezed
2 cups fresh or frozen (thawed) blueberries
2 cups Nutriwhip (or any dairy free whipping cream)
1/4 cup granulated sugar

Preheat oven to 325 degrees and grease an 18x13 sheet pan with dairy free cooking spray. Mix the cake layer ingredients together in the bowl of a stand mixer and beat on high speed for 2 minutes. Pour into prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Set aside to cool completely.

Prepare the lemon lush by combining pudding powder and soy milk. Whisk for two minutes then set aside to thicken for 5 minutes. Combine lemon juice and blueberries in a blender until smooth, or use a hand blender. Pour blueberry mixture onto pudding and mix until well combined. Set aside.

Whisk Nutriwhip on high speed for 2 to 3 minutes while adding sugar gradually until stiff peaks form. Take half of the whipped topping and add to pudding mixture. Mix gently so as not to deflate but enough so that no white streaks are visible. Pour pudding mixture on the cake layer making sure to smooth around the edges. Add the remainder of whipped topping and smooth around the edges. You can use a little bit of yellow icing to create zigzag lines or any design if you wish. Alternatively, you can add some yellow sprinkles or even a few fresh blueberries. Chill until ready to serve.

Note
- You can use two 9x13 inch glass dishes for easier storage in the fridge.
- You can also substitute blueberries with raspberries, strawberries or blackberries
- If you have fussy family members who don't like seeds (and call them weeds instead of seeds)you can strain the berries once they are blended before adding to the pudding mixture

Nutritional Info (per square, 1/24)
Calories 202.22, Total Fat 9.75g, Cholesterol 0mg, Sodium 198.17mg, Potassium 54.71mg, Total Carbohydrates 27.18g, Fiber 0.59g, Sugar 20.13g, Protein 1.3g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Chocolate Toffee Squares

07/18/2011

Okay, people. You've got to hold on to your horses once you try this recipe. These things are so good they're evil. That's what my mother in law called them. She's up for a visit and she revealed to me that one of the driving forces behind her visits is my selection of baked goods. I like to treat her when she's here because she doesn't get the chance to visit often. I cook and bake and we enjoy chatting as I run around in the kitchen like a total freak of nature (but that's old news).

I decided to try a chocolate toffee bar recipe that I've had for a while (though I'm not sure where I found it) but I had to adjust a few things to make it allergen friendly. The recipe calls for caramel syrup. I make my own but you can use store bought as well. It's the same syrup used for sundae toppings, just make sure it's dairy, egg and nut free.

I cannot describe to you how delicious those squares are. Suffice to say that it is probably a good idea to bake them, have a few, and then ship them off to a place far far away. Do not just give them to your neighbor or you will end up living in that neighbor's house for the next two days only to get your hands on those toffee gems. Don't say I didn't warn you.

Dairy, Egg & Nut Free Chocolate Toffee Squares
Yields 8x8 inch pan

3/4 cup unbleached all purpose flour
3/4 cup quick cooking oats
1/2 cup brown sugar, firmly packed
1/4 tsp baking soda
1/8 tsp salt
1/2 cup dairy free margarine, melted
1/2 cup dairy free chocolate chips
3/4 cup Rice Krispies (make sure they are dairy & nut free)
1 cup caramel syrup

Preheat oven to 350 degrees. Grease a 8x8 inch glass baking dish with dairy free cooking spray. Set aside.

In a medium size bowl, combine flour, oats, brown sugar, baking soda and salt. Add melted margarine and stir to combine until the mixture becomes crumbly. Put half of the mixture in the prepared pan and pat down to create a smooth and even surface. Place in oven and bake for 10 minutes.

Remove from oven and immediately sprinkle chocolate chips and Rice Krispies all over. Drizzle caramel syrup on top then sprinkle the remainder of the oat mixture onto the caramel. Return to oven and bake for 18 to 25 minutes or until top is golden brown and bubbly. Remove from oven and cool completely before slicing.

Serve at room temperature and spend the rest of the day exercising extreme caution every time you pass by them in the kitchen. Then repeat after me: my body is more important than toffee squares; that size 4 summer dress I bought last month is more important than toffee squares; my thighs are going to file a union grievance if I don't stop eating toffee squares...

To make your own caramel syrup (based on Michael Smith's Caramel Sauce recipe)
Yeilds 2 cups

1/2 cup water
1 cup granulated sugar
1 cup Nutriwhip or any dairy free heavy whipping cream
1 tablespoon vanilla extract

Place water in a heavy bottom sauce pot. Add sugar in one pile. DO NOT STIR. Place on medium to high heat and bring to a boil without stirring until sugar turns amber in color but not burned. Remove from heat and add Nutriwhip in a very slow and steady stream while whisking rapidly. Be careful not to add liquid too quickly or sugar will boil over. Once it stops bubbling and becomes smooth and shiny, add vanilla and stir. Set aside to cool then place in a glass jar and store in fridge overnight to set.

Nutritional Info (per square, 1/16)
Calories 189.61, Total Fat 9.44g, Cholesterol 0mg, Sodium 136.64mg, Potassium 33.67mg, Total Carbohydrates 25.64g, Fiber 0.86g, Sugar 14.22g, Protein 1.48g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Rainbow Cookies

07/12/2011