Archive for the ‘Recipe’ Category

« Older Entries

Pumpkin Mini Muffins with Cream Cheese Frosting

Friday, November 13th, 2009

This morning, one of the mom’s in my Bible study brought in a batch of spice cupcakes with cream cheese frosting. A delicious and delectable treat.

As my boys were sleeping this afternoon, I decided I would try my hand at some pumpkin mini muffins and cream cheese frosting that would meet the gluten free and dairy free diet of our family.

Pumpkin Muffins

Ingredients:

  • 1 1/2 cups gluten free flour (I used brown rice flour)
  • 1 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup pumpkin (I used a half can of pumpkin, but I am sure a cup of pumpkin puree would be divine in this recipe)
  • 1/2 cup sugar
  • 1/2 cup oil
  • 1/4 cup water
  • 2 eggs

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray mini muffin tin with cooking spray.
  2. In a medium bowl combine flour, baking soda, xanthan gum, salt, ground cinnamon, nutmeg, and sugar. Mix well and then, using a mixer, beat in pumpkin, oil, water, and eggs until well combined.
  3. Fill mini muffin tin cups 1/2 to 3/4 full of batter and bake 15 minutes or until the tops of the muffins are golden brown and an inserted toothpick comes out clean.

 

Cream Cheese Frosting

Ingredients

  • 1-8 oz  tub of vegan imitation cream cheese (I use the Tofutti Brand Better Than Cream Cheese)
  • 1/4 cup softened dairy free margarine (I use the Fleischman’s unsalted margarine sticks)
  • 3 Tbsp sugar
  • 1 tsp vanilla extract

Directions

  1. Beat imitation cream cheese, and margarine at medium speed with electric mixer until creamy.
  2. Gradually at sugar beating at a medium speed until blended.
  3. Stir in vanilla.

It is best to allow the mini muffins to cool completely and then let the frosting party begin.

Tags: , , ,
Posted in Ethan, Hayden, Pictures, Recipe | No Comments »

Corn Dogs

Thursday, October 15th, 2009

So it is 10:45 in the morning and we are eating lunch. I guess when your children decide it is acceptable to start the day at 5:30 in the morning and consume breakfast within an hour of waking, the whole day gets earlier.

I have been exploring ideas for fall and winter lunches, so I was really excited when I ran across this recipe for corn dog mini muffins. Eating gluten and dairy free, we don’t get to indulge in corn dogs. I have tried other corn dog recipes, but I just can’t seem to get it right. This recipe seemed very easy and totally fool proof.

Here is how I made it:

1. Whip up some batter for the corn muffins.

Ingredients:

  • 1 1/4 cups of gluten free flour (I use brown rice flour)
  • 3/4 cup of gluten free corn meal
  • 1/4 cup of sugar
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 1 cup of a dairy free milk substitute
  • 1/4 cup of vegetable oil
  • 1 egg

Directions:

  1. In a medium size mixing bowl, mix together the flour, corn meal, sugar, baking powder, and salt.
  2. Add milk substitute, vegetable oil, and egg and mix until just blended.

2. Spray a mini muffin tin with cooking spray and fill cups 1/2 full of batter.

3. Cut hot dogs into 1 inch pieces and insert one piece into the batter in each muffin tin cup.

4. Bake at 400 degrees Fahrenheit for about 10 minutes or until corn muffins are golden brown and cooked through.

5 Serve to little ones with a bit of ketchup or other sauce for dipping.

I love this delicious new lunch idea and so do the boys. Our batch of corn dogs disappeared very quickly. So now my question is because lunchtime came so early today, does that mean naptime will come early too?

Tags: ,
Posted in Recipe | No Comments »

Pumpkin Raisin Cookies

Monday, October 12th, 2009

There is just something about Fall that brings out my inner baker. We definitely have several favorite baked treats in our house, but one of our favorite recipes is for pumpkin raisin cookies.

A college friend shared this delightful recipe which I then modified to meet our family’s gluten and dairy free dietary needs. A batch of these cookies are sure to disappear very quickly in our house.

Pumpkin Raisin Cookies

Ingredients:

  • 1 cup of gluten free dairy free margarine (my favorite is Fleischmann’s Unsalted Margarine)
  • 1 cup of sugar
  • 1 15oz can of pumpkin
  • 1 egg
  • 1 tsp of gluten free vanilla extract
  • 2 cups of flour (I use brown rice flour)
  • 1 tsp of xanthan gum
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 2 tsp of cinnamon*
  • 1/2 tsp of all spice*
  • 1 cup of raisins

*Can be substituted with 2 tsp of pumpkin pie spice.

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Beat margarine, sugar, pumpkin, egg, and vanilla together until well blended.
  3. In a separate bowl mix flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and allspice.
  4. Add flour mix to pumpkin and combine.
  5. Add raisins
  6. Drop dough by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Tags: ,
Posted in Recipe | No Comments »

Applesauce

Monday, October 5th, 2009

Last week we went apple picking so now we have an abundance of apples waiting to be used. The apples we were able to pick are red winesnaps, so they are not the sweetest apples in the world, so that means most of them will be cooked (although the boys have snuck a few out of the fridge to eat).

Today the boys helped me make applesauce. The recipe is super simple, I borrowed it (with a couple of tiny modifications) from one of Ethan’s Wild Animal Baby magazines (October 2007).

Ethan really enjoyed helping me peel, slice, and core the apples.

Because Ethan was having so much fun, Hayden decided he needed to help too.

Autumn Applesauce

Ingredients

  • 12 apples
  • 1 1/2 cup sugar
  • 1 1/2 cup water
  • 2 tsp cinnamon

Directions

  1. Peel, slice, and core the apples (think teeny tiny pieces).
  2. Add all ingredients to slow cooker and stir well.
  3. Cook on low for 2 hours, or until apples are tender stirring the applesauce every 30 minutes.
  4. Mash the apples (I used a hand mixer to puree the sauce, but a potato masher could also be used resulting in a chunkier sauce).
  5. Serve warm or cold (my boys love applesauce anyway they can get it, so needless to say, this won’t last for long at our house).

Tags: , , , ,
Posted in Apple Picking, Ethan, Hayden, Pictures, Recipe | No Comments »

Peanut Brittle

Friday, October 2nd, 2009

My parents left a huge can of dry roasted peanuts with us a couple of weeks ago. Everyday, my boys bring me the can asking for peanuts.

As I was going through my starred items in Google Reader, I came across this recipe for peanut brittle and decided to try it.

The recipe is so easy and so fast. In about 30 minutes we were enjoying delicious, hard, peanut candy. 

Tags: ,
Posted in Recipe | No Comments »

« Older Entries