Pumpkin Pie Spice Cake
Pumpkin Pie Spice Cake
I got an e-mail from Ian Young regarding a show they are making on allergies. Because my son is now challenge testing, we are not a good fit, however, if you live in CA and think you may be a good fit, please contact Ian (see e-mail message and contact information below):
I was just told about a cool new app for the iPhone. It is called “Allergy Talk” by Fooducate. From what I can tell, it allows you to instantly tell which food items contain the following allergens: gluten, peanut, tree nut, fish, shellfish, egg, milk and soy. (You can turn the allergen alert on and off to meet your specific needs.) I think the information comes from scanning the bar code. You can also discuss the allergens (I’m assuming with other users of the app?). If this is as good as it says it is, reading labels may be a thing from the past!
This is adapted from the Better Homes and Gardens cookbook “Eat Well, Lose Weight” to make it dairy-free. It was SO yummy!
8 small red potatoes, thinly sliced
1 c chopped red onion or onion
1 c chopped peppers (red, orange, yellow, or green)
2 tsp. freshly snipped rosemary (or 1 tsp. dried, crushed rosemary)
1/2 tsp. salt (or as desired)
Cracked black pepper
In a large skillet, cook potatoes and onions in about 1 inch of water for 7-8 minutes. Add peppers and cook an additional 3 minutes, or until vegetables are tender. Drain off water and set aside vegetables. Dry skillet and spray with non-stick cooking oil (or lightly oil pan). Return vegetables to skillet. In a separate bowl, whisk together eggs, rosemary, and salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around the cooked edges of the frittata to allow the raw egg to flow to the edges to be cooked. Continue in this manner until all eggs are cooked (covering your skillet will speed up this process). Top will be shiny. Remove from heat and let set for 3-4 minutes. Crack black pepper over the top and serve warm. Serves 8.
These spicy gingerbread cookies and nice and chewy.
Be sure not to over bake!
1/2 c dairy-free margarine (I use Fleischmann’s Unsalted)
3/4 c light brown sugar
1/2 c molasses
1 egg yolk
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2-1 tsp. ground ginger
1/2 tsp. ground nutmeg
In a large mixing bowl, cream together dairy-free margarine and brown sugar until smooth. Add molasses and egg yolk and mix together. In a separate bowl, combine together dry ingredients. Add to wet ingredients and mix together until smooth. Cover and chill for 1 hour in the fridge. Preheat the oven to 350 degrees F. When dough is ready, on a lightly floured surface roll dough out to 1/4 inch thick. Cut out desired shapes with cookie cutters. Place cookies 2” apart on un-greased cookie sheets. Bake for 8-10 minutes in preheated oven until firm. Allow to cool a few minutes and then transfer to a cooling rack. When cookies are cool, frost or decorate as desired using dairy-free frosting/icing and candies.
My friend showed my this site. What a cute way to keep your kids safe when they are out and about, especially in the younger grades.
We tried out/created five different rice milk/almond milk recipes and I tested them on my kids.
After trying samples of each one, the majority voted on their favorite! The winner is…
Here’s the winning recipe for homemade Rice Milk:
4 c water
1 c brown rice, cooked
1/4 c canola oil
1/4 c honey
1 tsp. vanilla
Place all ingredients in a blender and blend on high for 3 minutes. (My husband got me a VitaMix for my anniversary, so this is what I used.) Strain through cheesecloth, if desired. Refrigerate and use for drinking, on top of cereal, and in baking.
All in all, this is a great recipe. We will continue to adapt and try out new things, but were pleased with the result. Please note that the mixture tends to separate by morning, so we have to give it a quick stir before adding it to our cereal. This will save us a TON of money in the long run and is a great substitute for rice milk and soy milk. We have yet to find a good almond milk recipe as it is too thick, but will keep trying:)
Although this is not related to milk allergies, it IS related to good parenting and organizing your household, which I believe can help all of us:) Juggling six children in and of itself can be a chore, but trying to juggle schoolwork, cleaning, laundry, dishes, and time with each child is completely overwhelming at times, not to mention adding food allergies into the mix. Thankfully, I stumbled across the Accountable Kids website. I was intrigued by the system and decided that I wanted to try it for myself. So far, we are LOVING this system and give it 5 stars!!! It completely takes the pressure off of me, and allows my children to be accountable for their own actions and behaviors as well as organizes their chores into bite-size pieces.
Here is a brief overview of the program:
Some of you may have seen 2 comments that were in a different language followed by a bunch of …. with hyperlinks (I have since removed them). When I clicked on the hyper-link, they redirected me to some very offensive websites. I want to apologize and let everyone know that I’ve increased the security on my blog in the hope that I will not receive anymore spam-type comments. I love being able to share with others about our food allergies and lessons learned. I hope to keep this a safe place where all can benefit and appreciate all the feedback I get:)