I invited 18 boys to my son's birthday party this year. Is that crazy? I got RSVP's from 16 of them. Two never bothered to respond. One advised they were unable to make it. So we have a party of 15, plus my son - so that 16 boys...and they are all 2nd and 3rd graders.
I got notes from two parents regarding allergies, and would it be okay if they brought something special for their child so they didn't miss out on anything. I knew going into this that there were allergies, and I was thankful that the parents who's kids had them advised me. I am dealing with peanuts, tree nuts, and eggs. I thought to myself - this must be a regular occurance for these poor kids. Nobody bothers to cater to the needs of all the kids, they just exclude the ones with allergies - hence the parents asking if they could bring something for their own child.
The hunt began. It ended very quickly as well because I found THIS recipe.
Egg-Free Dairy-Free Nut-Free Cake
http://allrecipes.com/Recipe/Egg-Free-Dairy-Free-Nut-Free-Cake/Detail.aspx
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 cup semi-sweet chocolate chips
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2.In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
3.Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
So I made this cake tonight for my son's party tomorrow. We are also serving fruit, cheese, crackers, and kielbasa - as well as some kool aid drink boxes, Chubby soda's (they are neat one cup servings of soda in small containers great for kids), and big bottles of water.
The cake turned out FANTASTIC!! It is very dense, but the flavour is really good. I know I'm supposed to be eating on plan, but I scored the cake to make sure the tops were even for when I frost it tomorrow, and I couldn't resist taking a bite. It was DELICIOUS! My husband thought it was really good as well.
So - if you're in need of a good allergy friendly cake - look no further, here it is :o)
If I get the chance after I ice it I'll take a picture to post later.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Saturday, May 15, 2010
Thursday, March 11, 2010
Homemade MOUSSE!
I had a bunch of whipping cream left from last night's Pumpkin Soup (last post), and was brainstorming what to do with it. Be silly and try to make butter? Naw. Make some whipped cream? Hmm...maybe! It turned out to be MOUSSE!
Ingredients:
2 cups whipping cream
2 heaping tbsp cocoa powder
3 tsp splenda
Directions:
Mix all ingredients together, and then blend in either a mixer, a blender, or using a hand mixer. I did a blender. It was YUMMY! Also a nice dessert after a crummy supper of leftovers from the weekend (botched job at split pea soup). Was DEFINITELY warranted.
Ingredients:
2 cups whipping cream
2 heaping tbsp cocoa powder
3 tsp splenda
Directions:
Mix all ingredients together, and then blend in either a mixer, a blender, or using a hand mixer. I did a blender. It was YUMMY! Also a nice dessert after a crummy supper of leftovers from the weekend (botched job at split pea soup). Was DEFINITELY warranted.
Friday, February 26, 2010
Sex In A Pan
This is a recipe my mother used to make for her adult guests...us kids used to BEG to have some, but we were relegated to the leftovers the next day. Still very tastey, but it's even better when it's freshly served!!
Ingredients:
1 cup chopped pecan nuts
1 cup all purpose flour
1/2 butter
8 oz cream cheese
1 cup icing sugar
1/2 tub of cool whip
1 pkg pudding (we like chocolate)
Directions:
Combing nuts, flour, and butter and mix well. Press it into a 9 x 13-inch pan. Bake at 350 F 20-25 minutes. Cream together the cream cheese and icing sugar, and spread evenly over the nut/butter/flour mixture. Spread the cool whip over top of the cream cheese mixture. Make up the package of pudding as per directions and let it thicken for 5 minutes. Spread it evenly overtop of the cool whip. Spread and remaining cool whip over top of the pudding. Sprinkle with grated semi sweet chocolate.
This dish needs to be kept cool to serve, otherwise it's one big chocolatey gooey mess (not that it doesn't taste good though).
Ingredients:
1 cup chopped pecan nuts
1 cup all purpose flour
1/2 butter
8 oz cream cheese
1 cup icing sugar
1/2 tub of cool whip
1 pkg pudding (we like chocolate)
Directions:
Combing nuts, flour, and butter and mix well. Press it into a 9 x 13-inch pan. Bake at 350 F 20-25 minutes. Cream together the cream cheese and icing sugar, and spread evenly over the nut/butter/flour mixture. Spread the cool whip over top of the cream cheese mixture. Make up the package of pudding as per directions and let it thicken for 5 minutes. Spread it evenly overtop of the cool whip. Spread and remaining cool whip over top of the pudding. Sprinkle with grated semi sweet chocolate.
This dish needs to be kept cool to serve, otherwise it's one big chocolatey gooey mess (not that it doesn't taste good though).
Cocoa Quickies
This recipe has made it's rounds everywhere. I have no idea who the original owner of it is, but it was in a hand-bound family cookbook submitted by a family member. I love these, and they are delicious whether right out of the pot, cooled, or frozen. YUM.
Ingredients:
1/2 cup margarine or butter
2 cups of white sugar
1/2 cup milk
6 tbsp cocoa
3 cups rolled oats
1 cup shredded coconut
Directions:
Mix all ingredients except oats and coconut in a large saucepan, bringing to a full rolling boil. Allow to boil NO LONGER THAN 3 MINUTES. Remove from heat and add the colled oats and coconut, and mix it all together. Then drop by the tbsp onto waxed paper.
Once cooled, you can place them into cookie tins for freezing, or enjoy them right away.
One thing I'd love to do sometime with this recipe is add some peanut butter. I think I would probably add about 1/2 a cup to the original mixture that comes to a boil.
Ingredients:
1/2 cup margarine or butter
2 cups of white sugar
1/2 cup milk
6 tbsp cocoa
3 cups rolled oats
1 cup shredded coconut
Directions:
Mix all ingredients except oats and coconut in a large saucepan, bringing to a full rolling boil. Allow to boil NO LONGER THAN 3 MINUTES. Remove from heat and add the colled oats and coconut, and mix it all together. Then drop by the tbsp onto waxed paper.
Once cooled, you can place them into cookie tins for freezing, or enjoy them right away.
One thing I'd love to do sometime with this recipe is add some peanut butter. I think I would probably add about 1/2 a cup to the original mixture that comes to a boil.
Rocky Road Snack Cookies
Totally pilferred from an old Readers Digest I'm sure, but this is a holiday favourite! Here's what the article says:
"Here's a man-sized dessert that's quick and easy. Rocky Road Snack Cookies. Make 'em with any flavor of Pillsbury Refrigerated Slice 'n Bake Cookies and Kraft Miniature Marshmallows. Serve 'em with this hearty, quick-to-fix menu...a corned beef sandwich, sliced tomatoes and cucumbers, and a big glass of milk, topped off with Rocky Road Snack Cookies."
I love it, lol "man-sized dessert"
Ingredients:
1 roll Pillsbury Refrigerated Slice 'n bake cookies, any flavor
15.4 oz package Pillsbury Creamy Fudge Frosting mix or Creamy Double Dutch Frosting Mix
1 cup Kraft Miniature Marshmallows
1/4 cup butter or margarine
1/3 cup water
1/2 cup chopped nuts, if desired
Preheat oven to 375, Grease 8 or 9-inch square pan. Slice cookie dough 1/4-inch thick and overlap slices in bottom of prepared pan. Bake at 375 for 20-25 minutes until lightly browned (Cookies will be puffy when removed from oven). Cool 15 minutes. In a medium sauce-pan, melt butter in water. Stir in frosting mix; blend well. Remove from heat; stir in miniature marshmallows and nuts; spoon over cookie base and spread. Cool; cut into 24 bars.
Sounds yummy to me!! When I get my scanner back up and running I should scan some of these old recipes too, lol.
"Here's a man-sized dessert that's quick and easy. Rocky Road Snack Cookies. Make 'em with any flavor of Pillsbury Refrigerated Slice 'n Bake Cookies and Kraft Miniature Marshmallows. Serve 'em with this hearty, quick-to-fix menu...a corned beef sandwich, sliced tomatoes and cucumbers, and a big glass of milk, topped off with Rocky Road Snack Cookies."
I love it, lol "man-sized dessert"
Ingredients:
1 roll Pillsbury Refrigerated Slice 'n bake cookies, any flavor
15.4 oz package Pillsbury Creamy Fudge Frosting mix or Creamy Double Dutch Frosting Mix
1 cup Kraft Miniature Marshmallows
1/4 cup butter or margarine
1/3 cup water
1/2 cup chopped nuts, if desired
Preheat oven to 375, Grease 8 or 9-inch square pan. Slice cookie dough 1/4-inch thick and overlap slices in bottom of prepared pan. Bake at 375 for 20-25 minutes until lightly browned (Cookies will be puffy when removed from oven). Cool 15 minutes. In a medium sauce-pan, melt butter in water. Stir in frosting mix; blend well. Remove from heat; stir in miniature marshmallows and nuts; spoon over cookie base and spread. Cool; cut into 24 bars.
Sounds yummy to me!! When I get my scanner back up and running I should scan some of these old recipes too, lol.
Friday, February 19, 2010
Eggless Chocolate Mousse
From Dianasdesserts.com
Many of you know that preggo women aren't supposed to eat raw eggs. Well, most people really shouldn't eat them because of the fear of contamination with salmonella, but I guess, from what all the books say, it is a far worse threat to pregnant women. So, what's a chocolate-craving preggo to do?
This mousse is extremely easy, and very rich and decadent. I found this recipe after my sister unknowingly made "real" chocolate mousse for Christmas dinner the year that I was pregnant with my first. And it is now my go-to chocolate mousse recipe, because honestly, the thought of eating raw eggs is just not appealing to me at any time.
> 6 oz semisweet or bittersweet chocolate chopped (I always use Ghiradelli)
> 1 ounce unsweetened chocolate, chopped
> 1/2 cup low-fat milk (who keeps low-fat milk in the house! Whole or 2% is fine)
> 1 tablespoon Grand Marnier (optional, but even preggo, I always put it in, because for the most part, the alcohol cooks out, and is such a small amount anyway. I have also subbed Cointreau, but any flavored liqueur with your favorite flavor will do)
> OR 1 tsp anilla extract
> 1 cup heavy cream
> 1/4 cup confectioners' sugar
Combine semisweet chocolate, unsweetened chocolate and milk in heavy small saucepan. Stir over low heat until chocolates melt. Mix in the Grand Marnier or vanilla, if desired. Let chocolate mixture stand until cool to the touch yet still fluid (if chocolate is not cool enough, it will seize into tiny flecks when folded into the whipped cream).
Using an electric mixer, beat the heavy cream and sugar in a large bowl just until stiff peaks form (do not overwhip or you'll end up with butter). Using whisk, fold some chocolate mixture into the whipped cream. Then, add remaining chocolate mixture and fold until just combined. Spoon chocolate mousse into 6 wine goblets, teacups or ramekins, and chill. Can be made 1 day ahead.
Top with fresh fruit, like raspberries, orange slices, or a sprig of mint. Or, whip up some more cream, dust with cocoa powder or chocolate shavings. Or just eat it.
Many of you know that preggo women aren't supposed to eat raw eggs. Well, most people really shouldn't eat them because of the fear of contamination with salmonella, but I guess, from what all the books say, it is a far worse threat to pregnant women. So, what's a chocolate-craving preggo to do?
This mousse is extremely easy, and very rich and decadent. I found this recipe after my sister unknowingly made "real" chocolate mousse for Christmas dinner the year that I was pregnant with my first. And it is now my go-to chocolate mousse recipe, because honestly, the thought of eating raw eggs is just not appealing to me at any time.
> 6 oz semisweet or bittersweet chocolate chopped (I always use Ghiradelli)
> 1 ounce unsweetened chocolate, chopped
> 1/2 cup low-fat milk (who keeps low-fat milk in the house! Whole or 2% is fine)
> 1 tablespoon Grand Marnier (optional, but even preggo, I always put it in, because for the most part, the alcohol cooks out, and is such a small amount anyway. I have also subbed Cointreau, but any flavored liqueur with your favorite flavor will do)
> OR 1 tsp anilla extract
> 1 cup heavy cream
> 1/4 cup confectioners' sugar
Combine semisweet chocolate, unsweetened chocolate and milk in heavy small saucepan. Stir over low heat until chocolates melt. Mix in the Grand Marnier or vanilla, if desired. Let chocolate mixture stand until cool to the touch yet still fluid (if chocolate is not cool enough, it will seize into tiny flecks when folded into the whipped cream).
Using an electric mixer, beat the heavy cream and sugar in a large bowl just until stiff peaks form (do not overwhip or you'll end up with butter). Using whisk, fold some chocolate mixture into the whipped cream. Then, add remaining chocolate mixture and fold until just combined. Spoon chocolate mousse into 6 wine goblets, teacups or ramekins, and chill. Can be made 1 day ahead.
Top with fresh fruit, like raspberries, orange slices, or a sprig of mint. Or, whip up some more cream, dust with cocoa powder or chocolate shavings. Or just eat it.
Thursday, February 11, 2010
Cocoa Quickies - A Christmas Tradition
Every year for as long as I can remember, my Mom has been making Cocoa Quickies. We received the recipe from a small hand-made booklet that was given out to all our relatives one year with a collection of recipes from everybody. These are delicious, and very simple to make. They require absolutely NO baking, and you can really adjust it to suit your needs.
Ingredients: (I usually double or triple this recipe since for Christmas baking, we're looking for LOTS of dessert)
1/2 cup milk
1/2 cup butter
2 cups white sugar
6 tablespoons unsweetened cocoa powder
3 cups rolled oats
1 cup shredded coconut (optional)
Instructions:
Bring milk, butter, sugar, and cocoa powder to a rolling boil in a large sauce pan (I use the stock pot because we always double or triple the recipe) stirring to get it all blended. Boil this for one minute. As soon as you hit that one minute mark of a full rolling boil, remove from heat and add the rolled oats and coconut stirring it all together. Drop small cookie size amounts onto wax paper and let set. Once they have cooled, they should be hardened and you can either indulge then, or put aside in cookie tins for your holiday meals later.
***This recipe can be altered to suit your needs. Milk can be substituted, and coconut can be omitted. You can also add things such as 2/3 cup peanut butter, or half a cup of chopped nuts (i prefer peanuts, but you could try anything you think might work well)
One word of caution for this recipe...they are completely and entirely addictive. When I was growing up, my brother was known to sneak into the freezer at night and snack on these so by the time the Christmas parties started, there were hardly any left. So I suggest either locking your freezer, threatening your kids with their lives, or just baking more for them to indulge in as well. I would choose option three...seems the easiest since this recipe can be doubled or tripled with ease.
Ingredients: (I usually double or triple this recipe since for Christmas baking, we're looking for LOTS of dessert)
1/2 cup milk
1/2 cup butter
2 cups white sugar
6 tablespoons unsweetened cocoa powder
3 cups rolled oats
1 cup shredded coconut (optional)
Instructions:
Bring milk, butter, sugar, and cocoa powder to a rolling boil in a large sauce pan (I use the stock pot because we always double or triple the recipe) stirring to get it all blended. Boil this for one minute. As soon as you hit that one minute mark of a full rolling boil, remove from heat and add the rolled oats and coconut stirring it all together. Drop small cookie size amounts onto wax paper and let set. Once they have cooled, they should be hardened and you can either indulge then, or put aside in cookie tins for your holiday meals later.
***This recipe can be altered to suit your needs. Milk can be substituted, and coconut can be omitted. You can also add things such as 2/3 cup peanut butter, or half a cup of chopped nuts (i prefer peanuts, but you could try anything you think might work well)
One word of caution for this recipe...they are completely and entirely addictive. When I was growing up, my brother was known to sneak into the freezer at night and snack on these so by the time the Christmas parties started, there were hardly any left. So I suggest either locking your freezer, threatening your kids with their lives, or just baking more for them to indulge in as well. I would choose option three...seems the easiest since this recipe can be doubled or tripled with ease.
Subscribe to:
Posts (Atom)