Wednesday, October 23, 2013

{Allergy Free} Ginger Cake with Caramel Icing

My husband gave this a 6 on a scale from 1-5.  The kids gave it a 100, 37, and 18 on that same scale.  I'm not sure what that tells me - other than it was a huge hit.  The entire cake was gone in 20 minutes.  We had to take a family walk afterward!  
 Hello Fall!  Ginger and Caramel?  Yes!  The icing is absolutely awesome and the cake will melt in your mouth.  I ate way too many pieces!



1 1/4 cup flour blend
3/4 cup brown sugar
3/4 tsp xanthan gum
1  3/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
3/4 cup Earth Balance Soy Free softened
3 tsp egg replacer whisked with 4 T rice milk
2/3 cup rice milk whisked with 1 tsp lemon juice

Grease a bundt pan.
Mix all ingredients together in mixer on low.
Once incorporated, mix on medium for 2 minutes until batter is smooth.
Pour into the bundt pan and smooth the top.
Bake at 350 for 35 minutes or until top springs back when touched.
Turn out on a wire rack to cool.
Meanwhile, make the icing.

Caramel Icing
heaping 1/4 cup Earth Balance Soy Free
1/2 cup packed brown sugar
2 T vanilla hemp milk
3/4 cup powdered sugar

Stir the Earth Balance, brown sugar, and hemp milk together in small saucepan.
Stir over low heat until sugar is completely dissolved.
Bring to a boil and then reduce the heat and simmer for 2 minutes.
Remove from heat and whisk in powdered sugar until smooth.
Pour over cake.

Wednesday, October 16, 2013

Allergy Free Cinnamon No Bake Cookies


Cinnamon No Bake Cookies

1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup Earth Balance Soy Free
1/2 cup vanilla hemp milk
1/2 cup No Nut Butter
1 tsp vanilla extract
3 cups gluten free quick oats

In medium saucepan combine sugar through milk.  
Heat over medium heat, stirring frequently until mixture begins to boil.
Let boil for 1 minute without stirring and then remove from heat.  (or at least 2 minutes if you make these using "regular" ingredients...you know the kind with real dairy)
Immediately stir in the No Nut Butter and the vanilla extract.  
Then mix in quick oats.
Drop by heaping spoonfuls onto parchment-lined cookie sheet.
Chill in fridge for several hours until set.

Wednesday, October 9, 2013

{Allergy Free} Coffee Cake Muffins


This might be our new favorite Saturday morning treat.  They were so yummy.  My hubby declared that they were "amazing!"  It's the combo of the sweet and salty topping......perfection!

1 cup flour blend
1/2 tsp xanthan
1 tsp baking powder
1/2 tsp baking soda
1/4 cup Earth Balance Soy Free, softened
1 container plain coconut yogurt (Greek style)
1/2 cup sugar
1/2 tsp vanilla extract
1 1/2 tsp egg replacer whisked with 2 T rice milk

Struesel Topping
1/4 cup brown sugar, packed
1/4 cup flour
1/4 tsp salt
1/2 tsp cinnamon
1/8 cup Earth Balance Soy Free

Combine flour through baking soda in small bowl and set aside.
Cream the Earth Balance, yogurt, and vanilla.
Add egg replacer mixture and mix well.
Then add sugar and mix until smooth.
Stir in the flour mixture just until moistened.
Spoon into greased muffin pan.

Prepare the topping:
Combine all the ingredients for the topping in a shallow bowl.
Use a fork to cut in the Earth Balance until everything is well blended.
Sprinkle over the top of each muffin.

Bake at 350 for 16 minutes or until tops spring back.


Makes 12 muffins.


Wednesday, October 2, 2013

Allergy Free Strawberry Cupcakes with Orange Frosting


Summer may be over but I wasn't quite ready to give it up.  Anyway, it's still 80-90 degrees outside and feels nothing like fall.  So, we made some strawberry cupcakes for an end of summer treat!  They were yummy!

Strawberry Cupcakes with Orange Frosting

1 2/3 cup flour blend
1/2 tsp xanthan
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup Earth Balance Soy Free
2/3 cup sugar
3 tsp egg replacer whisked with 4 T rice milk
1/2 cup orange juice
1/2 cup finely chopped strawberries


Cream Earth Balance and sugar in mixer on high.
Add egg replacer mixture and beat until well combined.
Add half of flour mixture and beat on low.
Add orange juice.
Add remaining flour mixture.
Fold in chopped strawberries
Spoon into greased muffin tin.
Bake at 375 for 16-18 minutes.
Let cool completely.

Icing:
1/2 cup Earth Balance
2 cups powdered sugar
1 T orange juice
orange zest (optional)

Cream Earth Balance and slowly add powdered sugar while alternating with orange juice.
(Add more juice or powdered sugar as need to achieve a creamy, spreadable consistency).
Fold in orange zest if desired.
Pipe onto cupcakes.


Makes 12 cupcakes.

Monday, September 23, 2013

A Little Blog Construction



Yes, I'm still here.  I still feel like we're recovering from our move this summer and with the start of school this fall.........we have been busy at our house!  Of course, it doesn't help that my hubby is in the final stages of graduate school.  Because of our busy schedule lately, I've been trying to simply keep afloat and I haven't been experimenting with any new recipes - I just want something that I know works!  So, new recipes will be back soon, just not right now. 

In the meantime, I'm working on cleaning up some things on my blog and making pinable images of my recipes to share on Pinterest.  I'm also going to be doing some behind-the-scenes organizing of the blog pages and the posts.

I'll be back when I feel like I can breathe again.  I do have some new recipes to share that I made several weeks ago.  I also have some stories to tell about Bee's most recent allergic reactions.  She had 2 reactions in 2 weeks!  That was not a fun time!  And I will have to write about our upcoming appointment with our allergist.  Yes, we see her in November and we'll be doing testing.  We're praying for better results and maybe some outgrown allergies! 

So, know that we're still here; we're still allergy free; we're still busy looking for new recipes; we're still working to keep our kids safe.  The blog might be a little quiet, but enjoy some of the older posts and a few of our favorite recipes. 

You might need some Taco Dip for game day......
Or you might want a simple Baked Chicken recipe for a school night....
You could make some Gingerbread Donuts to celebrate fall.....
You should definitely make some Granola Bars for an after school snack....
Or you could have a treat of some Maple Oatmeal Cookies.

You can read a little about how we're trying to Teach Independence and Food Allergy Awareness
You could see why I Fear Doctors after our food allergy experiences
You might want to read about How Donuts Ruined My Day
Find out what's inside our Food Allergy Emergency Kit
And you could enjoy a much needed laugh as you reflect on life with food allergies!

Monday, August 19, 2013

Allergy Free Orange Muffins


Orange Muffins
1 cup hemp milk
1/2 cup orange juice
1 container coconut yogurt
3 tsp egg replacer whisked with 4 T rice milk
1 cup Earth Balance, melted
3  1/2 cups flour blend
1  1/4 tsp xanthan gum
1 cup sugar
1  1/2 T baking powder
1/2 tsp salt
zest of 1 orange

Glaze:
1  1/2 cups powdered sugar
1/8 cup orange juice (plus a few extra Tablespoons if needed)
2 tsp orange zest

Whisk together milk, orange juice, coconut yogurt, egg replacer mixture, and melted Earth Balance.
In a separate bowl mix the flour blend through salt.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Fold in orange zest.
Pour into greased muffin tins and bake at 350 for 18 minutes.
Cool on wire rack.
Once cool, pour the glaze over each muffin.

Makes 18-24 muffins.

Friday, August 16, 2013

Teaching Independence and Food Allergy Awareness



One of our goals is to teach Bee to take responsibility for her allergies.  One day she will be somewhere without me and she will have to be her own advocate.  The thought of that absolutely terrifies me.  But I know that she will grow up and she will have to be responsible for her allergies, health, and safety.  I'm not exactly sure how we're going to teach this independence.

I want her to understand the seriousness of her allergies and know that all it takes is one little bite.  I want her to recognize that there are no second chances and that her allergies will be something she deals with on a daily basis.  However, I don't want her to live in fear either, paralyzed to go places or enjoy new experiences.  Where is the balance?

So, not only do I worry about her food allergies, I worry about how she will handle them herself and how I will teach her.  But I was encouraged just last week -

My husband took the kids ice skating.  He loaded them in the car with their skates, jackets, and heavy socks.  They backed out of the driveway and a small voice from the backseat piped up, "Don't forget the Epi!"  Yes, little Bee has heard me say this phrase about a million times in her little life.  And now she has taken responsibility for reminding others to see to her needs.  Since that day, I have heard that phrase from her every single time we walk out the back door. 

I don't forget her Epi and I remember that one of the most important things I can do is to model actions and words for my kids.  They are always watching and they have learned the importance of taking the Epi with us just from watching us.  So, I think we've discovered step 1 in teaching Bee to be her own advocate.  We can do this!
 
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