Allergy Mom
  • Home
  • Recipes
  • Reviews
  • Resources
  • Contact
  • About
  • Read Me
  • After Hours

Peach Cake

8/25/2011

 
Picture
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.


Picture
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.

Picture

Lemon Cookies

8/18/2011

 
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.



Picture
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.


Picture
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.

Picture

Lemon Lush Cake

8/17/2011

 
Picture
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.
Picture
    Picture

    Recipes

    All
    Bars & Squares
    Cakes & Cupcakes
    Cookies
    Frozen Treats
    Lighter Options
    Muffins & Scones
    Pastries
    Pies & Tarts
    Quick Breads
    Savoury
    Special Occasion Cakes
    Waffles & Pancakes
    Yeast Breads & Rolls

    Picture

    Archives

    February 2013
    December 2012
    November 2012
    October 2012
    July 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    August 2011
    July 2011
    April 2011
    January 2011
    November 2010
    September 2010
    August 2010
    June 2010
    May 2010
    April 2010
    March 2010
    January 2010

    View my Tasty Kitchen Profile
©2017 Allergy Mom. All rights reserved.