Tuesday, April 30, 2013

Chocolate Chip Cookies

This is my basic chocolate chip cookie recipe.  I like a cookie that is soft in the center but not to thin.  In creating this recipe, I must have made dozens and dozens of batches until I was happy with the outcome.  We have stuck with this recipe for years and have yet to replace it with another.  Even with it being allergy free and vegan, I have yet to have anyone, after eating one, point that out.  They just grab for more!   This is a very easy recipe and I hope you enjoy them as we do!

gf/df/soy free/vegan

Chocolate Chip Cookies:
oven:  370 degrees
cookies sheet(s) lined with parchment
makes 25-30 cookies

1 1/2 Cups  Brown Rice Flour
1/4 Cup  White Rice Flour
3/4 Cup  Tapioca (or) Potato Starch
1 tsp  Xantham Gum
1 tsp  Baking Soda
1/8 tsp  Baking Powder
1/2 tsp  Sea Salt
1/2 Cup  Spectrum Shortening
1/4 Cup  "Butter" (I use Earth Balance Soy Free)
1 TB Egg Replacer mixed with 1/4 Cup Rice Milk
1/2 Cup  Organic Granulated Sugar
3/4 Cup  Organic Brown Sugar
2 tsp  Pure Vanilla Extract
1 1/4 Cups  Enjoy Life Chocolate Chips

Preheat oven to 370 degrees.  Line cookie sheet(s) with parchment paper, set aside.
In large mixing bowl cream together shortening, "butter", egg replacer mixture, both sugars and vanilla extract.  Mix well on medium low speed.  Then add brown rice flour, white rice flour, tapioca starch, xantham gum, baking soda, baking powder and sea salt.  Mix on low until well combined.  The mixture will be quite thick and you may have to add a bit of extra milk substitute (one TB at a time) if ingredients aren't mixing together.  Add in chocolate chips and mix on low until combined.
Scoop onto cookie sheet with a large spoon.  Bake 8-10 minutes.  They will be quite soft to the touch, but will set up once cooled.  Enjoy!

Shared at:  Gluten Free Wednesdays,Allergy Free Wednesday,Gluten Free Fridays,Allergy Friendly Friday

Tuesday, April 23, 2013

Double Blueberry Muffin with Lemon Glaze

I can't seem to get enough of blueberries and lemon lately.  I have made these muffins many times and it is one of our favorite blueberry recipes.  It is the type of recipe you can tweak and it always turns out.  This time I took out most all of the brown sugar from my original recipe and added more  fruit for sweetness and they turned out perfect.  The glaze I have been experimenting with is kind of like a magic shell, it hardens as it cools.  I love the added lemon flavor that the glaze provides, but these muffins stand on their own and you certainly don't need it.  The "double" part of the recipe is a organic fruit sweetened jelly that I added to the center once cooled and out of the oven.  It adds a bit of "jelly-donut" feel to it and is a delicious surprise when you bite into them.  If you love blueberry muffins like we do, you will definitely love these! 

Double Blueberry Muffins with Lemon Glaze:
Oven 350 degrees
12 cup muffin tin with liners

1 Cup  Brown Rice Flour
3/4 Cup  Sweet Rice Flour
1/2 Cup  Potato Starch
1/2 tsp  Xantham Gum
2 tsp  Baking Powder
1 tsp  Baking Soda
1/2 tsp  Sea Salt
1 tsp  Cinnamon (ground)
1 TB  Egg Replacer mixed with 3 TB Rice Milk
1/2 Cup Organic Brown Sugar (loosely/ non packed)
1  Banana
1/2 Cup  Applesauce (unsweetened)
1/2 Cup  Rice Milk
1/2 Cup  Coconut Oil (melted)
1 tsp  Almond Extract
1 Cup  Blueberries (frozen or fresh)

1/2 Cup  Organic Blueberry Jelly (or purple jelly of choice)

Lemon Glaze:

1/2 Cup  Coconut Oil
1/2 Cup plus 1 TB  Organic Powdered Sugar
1/2 Tsp  Crystallized Lemon Powder

Preheat oven 350 degrees.  Line 12 cup muffin tin with liners, set aside.
In large mixing bowl with paddle attachment add banana, applesauce, rice milk, egg replacer mixture, brown sugar and almond extract.  Mix until well combined.  Add brown rice flour, sweet white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt and cinnamon.  Mix on low to combine and drizzle in coconut oil slowly.  Mix on medium speed 1-2 minutes until mixed well.  Mix in blueberries by hand.  Fill muffin tin and bake at 350 degrees for 27 minutes or until a toothpick comes out clean. (I used frozen blueberries so my bake time would be longer than fresh ones)  Cool completely before adding the blueberry jelly to center and topping with glaze.

Once completely cooled, with a small paring knife, cut a "V" out of the top of the muffin.  Fill the hole with a spoonful of the blueberry jelly.  Place cut top back onto muffin.  (you may have to cut a bit of the "V" bottom off to fit back on, once the jelly is in the hole)

Melt the coconut oil and add the powdered sugar and lemon powder and whisk by hand until well mixed.  With a spoon drizzle onto tops of muffins.  The glaze will set up very quickly and have a "magic shell" type finish to it.


This recipe also shared at:
Allergy Free Wednesday,Gluten Free Wednesdays,Wheat Free Wednesday,Gluten Free Fridays

Tuesday, April 9, 2013

Lemon Cake and Strawberry Butter Cream Icing

Inspired by Spring!  
Lemons and strawberries.  So simple, but so delicious.....This cake turned out so good I made it for our Easter dessert.  A basic white cake has alluded me for years since I first started cooking allergy free.  All the recipes I have tried have ended up tasting like a heavy pound cake or closer to a corn bread texture.  I eventually gave up and just stuck to the tried and true chocolate cakes which are so much easier to cook.  But this recipe has much more of a "true" white cake texture and with a touch of lemon flavor it is amazing.  I have made a couple different fruit butter creams to try out on it, but still prefer the strawberry.  This is definitely one of my go-to cakes.  I hope you enjoy!

Lemon Cake:
oven:  350 Degrees
9 X 13 Pan

1 1/2 Cups  White Rice Flour
1/2 Cup  Brown rice Flour
1 Cup  Potato Starch
1 tsp  Xantham Gum
2 Cups  Organic Sugar
3 tsp  Baking Powder
1 tsp  Baking Soda
1/2 tsp  Sea Salt
3/4 Cup  Canola Oil
2 tsp  Vanilla Extract
4 TB  Apple Cider Vinegar
4 tsp  Lemon Powder (crystallized)
1/2 Cup  Coconut Milk (carton)
1 Cup  Rice Milk

Preheat oven to 350 degrees.  Line a 9 X 13 pan with parchment paper, set aside.
In large mixing bowl add white rice flour, brown rice flour, potato starch, xantham gum, sugar, baking powder, baking soda, sea salt and lemon powder.  Mix on low speed until blended.  Warm coconut milk and rice milk.  Add warmed milk(s), canola oil, vanilla extract and apple cider vinegar to flour mixture all at once.  Mix on medium speed until well blended, scraping down mixing bowl when needed.  Pour mixture into 9 X 13 lined pan and bake at 350 degrees for 30 minutes or until toothpick comes out clean.  Cool completely before icing.

Strawberry Butter Cream Icing:

1/2 Cup + 1/4 Cup  Butter substitute -room temp
1/2 Cup + 1/4 Cup  Spectrum Shortening
pinch of salt
4 1/2 Cup  Powdered Sugar
3 TB + 2 tsp  Strawberry puree (or strawberry jam)

In mixing bowl, combine butter, shortening and pinch of salt.  Mix on medium speed about 4-5 minutes.  Add in powdered sugar and strawberry puree, mix on low until combined then turn up to medium speed and mix until fluffy, about 3-5 minutes.  Place in piping bag with desired tip.

*note- This butter cream icing is best at room temp.

This recipe also shared at:  Gluten Free Wednesdays,Allergy Free Wednesdays,Showcase Your Talent Thursday,Gluten Free Fridays,Totally Tasty Tuesdays,Slightly Indulgent Tuesdays,Whats In Your Kitchen Wednesday

Monday, April 8, 2013

Autism Awareness Month!


Lets all turn on our blue lights and show our support for Autism.
Lets all think about how Autism has touched our lives and the lives of the people we know.
Lets all remember that Autism has taught us to be patient, loving, forgiving, diverse, inspired, motivated and warrior parents to say the least!
I learn from my daughters Autism everyday and it is ever changing.  She has taught me things I never thought I needed to learn and hopefully there are others who are as blessed as I am.