Cole's Moveable Feast

Cole's Moveable Feast
Cole

Wednesday, July 3, 2019

CMF's Yellow Cake with Vanilla Buttercream


PERFECT (VEGAN adapted) YELLOW CAKE with VANILLA BUTTERCREAM FROSTING ~ with Funfetti adaptations for a more festive cake

NOTE: If you want a gluten-free cake, see the lemon cake recipe below (it can be made vanilla instead of lemon, if you prefer). However, if gluten is well-tolerated, this is the recipe I use for basic yellow/vanilla cake:

4 cups sifted cake flour
2 cups sugar
5 tsp baking powder
2 sticks butter (or non-dairy margarine like Earth Balance Soy Free Buttery Sticks), room temperature
1 tsp salt ONLY if using real butter (Earth Balance margarine is already quite salty)
1 ⅓ cups milk or non-dairy milk, with 1 tsp apple cider vinegar stirred in, room temperature
1 Tbsp vanilla extract
3 eggs plus one egg yolk, room temperature, cracked into a large pourable measuring cup (or substitute: whisk together 3T aquafaba, 3T pumpkin, 4T warm water, 3 tsp Ener-G or Namaste Egg Replacer (generally 1 tsp per WHOLE egg) AND 1 tsp. Apple cider vinegar)

Preheat oven 350 degrees, spray two 9” round pans, line bottoms with parchment paper and spray again. Set aside.
Mix dry ingredients in mixer, cut in butter, beat until crumbly, stir in milk and vanilla, beat on high and scrape down bowl until smooth. Add eggs one at a time (or substitute) until blended. Beat on high for 30 seconds. Divide into pans and bake for 23 to 30 minutes, until toothpick inserted into center comes out clean. Cool in pans for 5 minutes, then turn out onto wire racks to cool fully. Level cakes if necessary prior to frosting.

Frosting:
Beat together:
2 sticks butter or Earth Balance Soy Free Buttery Sticks
½ cup Spectrum organic vegetable shortening
A pinch of salt ONLY if using real butter
4 to 5 cups powdered sugar
2 tsp. Vanilla extract

For FUNFETTI cake, ADD one egg yolk and a tablespoon of pumpkin puree or applesauce to the batter (for egg-free, add two tablespoons of pumpkin puree or applesauce). AFTER batter is mixed, remove bowl from mixer. Add ¾ CUP RAINBOW JIMMIES (large sprinkles, not small) and very gently stir the batter with a rubber spatula just enough to evenly distribute the jimmies throughout the batter. The sprinkles' colors will start to bleed eventually, so you want to do this step last and very gently. Immediately pour into pans and bake according to directions above. Garnish frosted cake with more jimmies/sprinkles.

GLUTEN-FREE FLOUR BLEND


Here's my go-to recipe for gluten-free flour. Note that a lot of my recipes call for SIFTING the flour before you use it. Do you really have to sift the flour? YES. Sorry. I hate sifting too. One way I've simplified it is to store my blend in a very large/wide glass bowl with a plastic airtight lid. Before I use the flour, I scoop roughly the amount I need into a fine mesh strainer and shake it side-to-side to sift it right back into the storage bowl. Then I spoon that sifted flour into my measuring cup. Remember to spoon it loosely into your measuring cup and then level it off with the side of your spoon before putting it into your mixing bowl. Too much flour or unsifted flour will leave you with a cake that's either too dry, too heavy or both.

Gluten-free flour blend (I use Authentic Foods brand for all ingredients):

5 cups superfine brown rice flour
1/2 cup superfine white rice flour
1/2 cup superfine sweet white rice flour
2 cups potato starch (NOT potato FLOUR)
1 cup tapioca starch

WHISK INGREDIENTS TOGETHER WELL, store in an airtight container in the refrigerator. Before each use, run the whisk through your blend a few times to recombine the ingredients.

Tuesday, June 4, 2019

Gluten Free Chocolate Cake with Chocolate or Espresso Buttercream


ALSO ADAPTED FOR EGG AND DAIRY ALLERGIES ~ and, as always, NUT-FREE

This is my go-to gluten-free chocolate cake recipe, which I adapted from King Arthur ~ which, by the way, is an EXCELLENT source for gluten-free recipes.

A couple notes:
If ever the rule "Read the whole recipe before you start" applied, it's now, when you're making something gluten-free. Read the whole recipe first so you know what's coming.

I've included my favorite homemade gluten-free flour blend recipe below. But King Arthur and Authentic Foods both make excellent gluten-free cake flours.

If you're making this egg-free, you'll need to strain a can of organic chickpeas to make aquafaba. I like Wegmans organic chickpeas (garbanzo beans) best because they don't have a strong flavor. Open the can, strain the juice through a small fine-mesh strainer (like a tea strainer) into a measuring cup. Set aside the chickpeas for another use. Rinse the strainer, then strain the liquid AGAIN into a jar with a lid. This will keep in your fridge for about three days. Make your egg substitute for this cake first (see below) and set it aside while you make the rest of the cake batter.

If you ARE using eggs, here's a tip: when you're using such expensive ingredients, it sure is upsetting to accidentally drop an egg, shell and all, into the mixing bowl and watch it get chopped up into the batter (I've learned this lesson the hard way . . . more than once). Crack all your eggs into a large pourable measuring cup first, then you can pour them into the batter in a controlled way.

Finally, do you really have to sift the flour? YES. Sorry. I hate sifting too. One way I've simplified it is to store my blend in a very large/wide glass bowl with a plastic airtight lid. Before I use the flour, I scoop roughly the amount I need into a fine mesh strainer and shake it side-to-side to sift it right back into the storage bowl. Then I spoon that sifted flour into my measuring cup. Remember to spoon it loosely into your measuring cup and then level it off with the side of your spoon before putting it into your mixing bowl. Too much flour or unsifted flour will leave you with a cake that's either too dry, too heavy or both. Okay, let's do this!

INGREDIENTS:

CHOCOLATE CAKE

2 ¼ cups sugar, scant (ie, slightly less than 2 1/4 cups)
2 ¼ cup SIFTED gluten-free flour blend
1 ½ cups cocoa powder
2 teaspoons baking powder
1 ¾ teaspoons baking soda
1 ½ teaspoons salt (omit this if you're using aquafaba)
1 cup canola oil
2 cups water
2 teaspoons apple cider vinegar
6 eggs*
3 teaspoons vanilla extract with 1 teaspoon instant espresso powder (measure 1 tsp espresso powder into a tablespoon, then fill with vanilla extract - stir gently with a small spoon until dissolved)

*Egg substitute ingredients (18 tablespoons)
6 Tablespoon pumpkin puree or applesauce (scant)
6 Tablespoon aquafaba
6 Tablespoon water
2 teaspoons powdered egg replacer such as Namaste or Ener-G brand
1 teaspoon baking soda
1 teaspoon apple cider vinegar
WHISK TOGETHER in a bowl or large measuring cup until frothy, set aside

Gluten-free flour blend (I use Authentic Foods brand for all ingredients):
5 cups superfine brown rice flour
1/2 cup superfine white rice flour
1/2 cup superfine sweet white rice flour
2 cups potato starch (NOT potato FLOUR)
1 cup tapioca starch
WHISK INGREDIENTS TOGETHER WELL, store in an airtight container in the refrigerator. Before each use, run the whisk through your blend a few times to recombine the ingredients.

CHOCOLATE BUTTERCREAM FROSTING
3 sticks unsalted butter or non-dairy margarine (my favorite: Earth Balance soy-free buttery sticks)
1/2 cup Spectrum organic all vegetable shortening
1 cup cocoa powder (regular or dark cocoa if preferred - like Hershey's Special Dark), more or less to taste
4 cups confectioners sugar
1/2 teaspoon salt (omit this if you're using Earth Balance sticks)
2 tsp vanilla extract with 1 teaspoon instant espresso powder

ESPRESSO BUTTERCREAM FROSTING
3 sticks unsalted butter or non-dairy margarine
1/2 cup Spectrum organic all vegetable shortening
5 cups confectioners sugar
1/2 teaspoon salt (omit this if you're using Earth Balance sticks)
2 Tablespoons instant espresso powder mixed with 2 Tablespoons vanilla extract (you may end up adding more espresso powder, like I do, if you love coffee flavor)

INSTRUCTIONS:
Preheat oven to 325 degrees. Spray two 9" round cake pans (or two 12-cavity muffin pans) with non-stick spray, line the bottoms with parchment paper (or cupcake liners, if applicable), and spray the pans (lined muffin pans) again. That second spray is important, don't skip it. Set aside. Here's a tip you'll love me for: you can buy precut 9" parchment rounds on Amazon!

In a stand mixer, combine all dry ingredients. With mixer on low, stir in canola oil, water and apple cider vinegar. Increase mixer to medium high and beat for one minute, stopping to scrape down sides halfway through. Turn mixer to low and add in eggs one at a time (or egg substitute) until just combined. Add in vanilla extract/espresso and beat on high for 30 seconds. Pour into prepared pans. Bake for 23 to 30 minutes until a toothpick inserted into middle comes out with just a crumb or two sticking to it. Cupcakes generally take 17 to 20 minutes. Allow to cool in pans for 5 minutes. For cakes, run a knife around the perimeter to loosen the cakes, then turn them out onto a wire rack to cool completely. Cupcakes should be moved to a wire rack to cool as well.

FROSTINGS:
Beat butter/margarine together with shortening until smooth. Add in sugar (and salt and cocoa, if applicable) a cup at a time, beating at low speed and gradually increasing to high speed until smooth. Add vanilla extract/espresso and beat until blended. Take a litte taste of your frosting and decide if it needs a litte more of anything, like salt, cocoa or espresso powder (with a few drops of water or vanilla extract to make it liquid). I have learned that frosting is a VERY personal choice . . too sweet, not sweet enough, too chocolately, too salty. The beauty of frosting is you can always make adjustments with a little more sugar, a little more shortening, a little more cocoa, etc. Once you've got it just right, frost your cake or pipe onto cupcakes.

FROSTING TIPS:
Chocolate cake means CRUMBS in your frosting ~ especially gluten-free cake. Level your cakes if necessary (use a serrated knife to carefully cut across the top and remove the dome). Use a generous spoonful of frosting between the layers. Then frost the top and sides with a thin layer of frosting ~ don't worry about crumbs. Put the cake in the freezer for at least half an hour. This is called a crumb layer. When you take it out, frost the top and sides again ~ it will be perfect! Want to go the extra mile? Pick up some piping tips at the grocery store or a cake supply store and pipe a festive edge around the perimeter. There are special larger tips for cupcakes that make it ridiculously easy to create a professional-looking cupcake.

BON APPETIT!

Saturday, April 14, 2018

Every Day Lemon Cake ~ adapted to vegan, gluten-free, nut-free

Y’all it’s FINALLY ACTING LIKE SPRING. Cole said it felt like Mother Nature was playing a cruel joke on us. I think he’s right. Anyway, here’s the recipe for an easy little lemon cake, perfect for a little springtime every day dessert or to take to Sunday dinner with the grandparents. Or Mother’s Day! You can also see it made on the CMF YouTube channel. Enjoy!
Lemon Cake:
3 cups sifted gluten-free flour blend (King Arthur GF Multi-Purpose Flour and Authentic Foods ‘Steve’s GF Cake Flour’ are both excellent, or make your own.)
Scant 1 1/2 cups sugar
2 t. baking powder
1 t. baking soda
1 t. salt ONLY if using real butter (Earth Balance dairy-free margarine is already quite salty)
12 T room temperature butter or non-dairy butter like Earth Balance soy-free buttery sticks or Fleischmanns margarine
1 cup room temperature milk (or non-dairy milk like soy milk or rice milk) with 1/2 tsp. apple cider vinegar stirred in
4 room temperature eggs (or EGG SUBSITUTE: Combine: 4 T. Pumpkin purée, 4 T. Aquafaba*, 4 T. Water and 1/2 t. Apple cider vinegar with 2 t. Ener-G Egg replacer OR with 1/2 t. Baking soda)
1 t. Vanilla extract
1 t. Lemon extract*
*(If making vanilla cake, use 1 Tablespoon vanilla extract and leave out the lemon)

Frosting:
2 sticks butter or Earth Balance Soy Free Buttery Sticks
½ cup Spectrum organic vegetable shortening
A pinch of salt ONLY if using real butter
4 to 5 cups powdered sugar
Juice and zest of one lemon*
2 t. Lemon extract or lemon oil*
*(If making vanilla frosting, leave out the lemon and use 2 t. vanilla extract)

Preheat oven to 350 degrees. Grease and line with parchment paper two 9” round cake pans.

First make your *aquafaba* ~ drain a can of organic garbanzo beans (chickpeas) through a strainer into a measuring cup. Rinse strainer and drain the mixture a second time into a small jar with a lid. Make egg substitute above, whisk well and set aside. Refrigerate remaining aquafaba for future use.

Sift approximately 3 cups of gluten-free blend into a large bowl, then measure 3 cups into the bowl of a stand mixer by spooning the flour into a measuring cup and leveling off the flour before pouring it into the mixing bowl. This step is very important, or your cake will be too heavy. Return any unused flour to bag.

Add sugar and baking powder and turn mixer on low to combine dry ingredients. Slowly cut in butter and allow mixer to run on medium until the mixture becomes crumbly. Slowly add in milk and mix on high for about 30 seconds. Turn mixer to low and carefully add in egg substitute and extracts. Scrape down sides of bowl, then turn mixer on high for about 30 seconds more so batter is light and airy. Pour into prepared pans and bake for about 25 to 35 minutes, until a toothpick inserted into middle comes out very clean. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

For the frosting, beat butter and shortening well until it is creamy and smooth. Slowly add in confectioners’ sugar, then lemon zest, juice and extract. Add in more sugar as needed to firm up frosting. Beat on high, scraping down bowl occasionally, until frosting is smooth and slightly thick. Frost cake.

Garnish with sliced lemon immediately prior to serving.

Friday, December 22, 2017

Brotherhood of the World Blogger Award!


Oh my gosh, thank you Allergy Shmallergy for nominating Cole’s Moveable Feast for the Brotherhood of the World Blogger Award! I’m so flattered. Baking for CMF customers has taken up some of my precious blogging time, so I’m hoping to devote more resources to this blog while everyone’s dieting in January!

As part of the nomination, I’m to answer the following questions, and I’ve posted the rules and additional nominations below.

Where do you get inspiration for your blog/writing?
My family and my sweet tooth. Cole Seevers, of course, is the one with all the food allergies. But I love to bake and celebrate with my family, so the blog just kind of evolved as I began experimenting with recipes for treats without dairy, eggs, nuts, gluten, etc. . . And then Cole’s Moveable Feast, the home bakery, was inspired from the blog a little over a year ago. So now I’m inspired by every single person who calls me looking for something special for a loved one with food allergies or restrictions.

If there are past lives, who were you/what was your profession?
I was a singer/performer in the 50s and 60s. For sure. Like Rosemary Clooney or Eartha Kitt.

What song brings back a strong memory each time you hear it?
Grateful Dead, Sugar Magnolia. . . running around in the summers in high school with my best friend.
And Rod Stewart’s “Maggie May” . . . It was always playing around the house when I was a little girl.

What’s your hidden talent?
I’m pretty good at impersonating people. People I actually know, not famous people. I had a Scottish client when I was practicing law, and he told a hilarious story about passing a kidney stone. When I acted it out, I thought my husband was going to pass out laughing.

What makes you feel grateful?
All the gifts and opportunities that have come from situations that seemed like obstacles at the time. Cole’s food allergy struggle is just one small example of the things in my life and family that have been blessings in disguise.

I nominate these fabulous bloggers:

Finding Ninee, for Kristi’s real and brilliant and funny writing about life, parenting and kids who do things at their own pace.
AND
Fletcher & Lola because Ashley Waldvogel Gaddy takes the most amazing, capture-the-moment photographs.

Here are the Rules:
Thank the blogger who nominated you and post a link to his/her blog.
List the rules of the award and post a picture of the award.
Answer the questions from your nominator.
Nominate other bloggers and be sure to let them know.
Write a list of questions for your nominees to answer.

Questions for CMF’s Nominees:
What inspires you to write?
What obstacles do you face when you’re writing, and how do you get past them?
What is one thing you wish you’d worked harder at when you were younger?
Name something most people would never know about you?
What’s one of your goals for 2018?


Sunday, June 25, 2017

Stealth Health: Banana Muffins

As many of you know, notwithstanding my love of baking (and a sweet tooth I inherited from my grandmother), I eat a primarily plant-based whole foods diet, and I at least try to minimize added refined sugars. That being said, sometimes a girl needs a treat. These banana muffins last about 10 minutes in my house. I also keep some in the freezer, and Cole takes them to parties when he knows he'll be allergic to the birthday cake.

Banana muffins

¾ cup all-purpose flour
¾ cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 T flax/chia blend (I keep a bag in the refrigerator of ground flaxseed meal mixed with chia seeds)
3 large ripe or over-ripe bananas, mashed
⅔ cup coconut palm sugar
3 T unsweetened applesauce
⅓ cup olive oil
½ teaspoon vanilla extract
Optional mix-ins: 1/2 cup chopped walnuts (if no nut allergy), blueberries, chopped dates or 1/4 cup mini chocolate chips (I like Enjoy Life allergy-free chocolate chips)

Preheat oven to 350 degrees. Whisk together in a large bowl: flours, baking powder, baking soda, flax/chia blend and coconut sugar. In a separate bowl, mash bananas and stir in applesauce, olive oil and vanilla extract. Add to dry ingredients and stir until mixture is combined. Stir in any add-ins. Spray a muffin pan with olive oil or canola oil, add cupcake liners and lightly spray again. Spoon 1/4 cup of batter into each cup. Bake 20 to 22 minutes or until a wooden pick inserted into muffin comes out clean.

Sunday, September 25, 2016

Fall is Here!

You guys, there are SO MANY GOOD THINGS baking at Cole's Moveable Feast, you have got to get over there and take a look at pumpkin spice latte cupcakes, apple cakes with cinnamon buttercream, pumpkin cupcakes with brown butter frosting, pumpkin scones and more. I'm in heaven filling orders this month. Fall is my favorite time, and I'm busting out my favorite apple butter from Great Country Farms to put on EVERYTHING. Here are a few recipes for you to enjoy, with adaptations for common allergies. Enjoy!


Yumi's Yummy Apple Cupcakes

3 eggs (or 2T ground flaxseed meal, 2T apple cider vinegar, 6T warm water and 1/2 t. baking soda, stirred together in a small bowl and set aside)
3/4 c. canola oil
3/4 c. unsweetened applesauce
3 c. unbleached all-purpose flour (or substitute a gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
2 large apples, peeled, cored and chopped

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In a stand mixer, mix together flour, sugars, salt, baking powder, baking soda and cinnamon. Slowly add in applesauce and oil, and mix until moistened, then increase mixer to high and beat for 2 minutes. Turn mixer down to low, add in eggs one at a time and mix until each is incorporated (or slowly add in egg substitute mixture), then add vanilla extract and chopped apples. Fill cupcake tins 2/3 full. Bake 18-23 minutes. Allow to cool in pan for 5 minutes before turning out onto wire rack to cool. Makes about 24 cupcakes.

Cinnamon Buttercream

3 sticks unsalted butter, softened (or non-dairy margarine like Fleischmann's or Earth Balance)
1/2 cup organic shortening (my favorite is Spectrum Organic All Vegetable Shortening)
5 cups confectioners' sugar
1/2 t. salt
2 to 4 t. ground cinnamon, to taste
Beat butter and shortening together on high until creamy. Turn mixer to low and slowly add in confectioners' sugar, a cup at a time until combined, scraping down sides periodically. Add salt and cinnamon and mix on high for another minute. Spread onto cooled cupcakes.


Pumpkin Scones (with optional Orange Glaze)

Without the glaze, these scones are only the slightest bit sweet and are INCREDIBLE with apple butter. The glaze gives them that extra kick of sugar if you're looking for something sweeter.

2 1/2 cups all purpose flour (or gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1/4 cup packed brown sugar
2 t. baking powder
1 1/2 t. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter or dairy-free margarine, cut into small pieces
2 eggs lightly beaten (or 6T. applesauce mixed with 2t. ground flaxseed meal)
1/2 cup canned pumpkin
1/2 cup half-and-half or whole milk (or non-dairy milk of your choice)

1 egg lightly beaten (eliminate for egg allergy)

1 orange
2 cups confectioners' sugar
1 T. softened butter or non-dairy margarine

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In stand mixer, stir together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Add butter one piece at a time and mix on low until mixture resembles coarse crumbs. Meanwhile, in a separate bowl, stir together eggs (or applesauce/flaxseed mixture), pumpkin and milk. Slowly add to flour mixture and mix on low until just moistened. Turn out onto a clean well-floured surface. Dust dough generously with flour (gluten free if applicable), and knead 10 or 12 times. Flatten into a 10-inch round and use a pizza cutter to cut into 8 wedges. Using a floured spatula, transfer each triangular scone onto parchment lined baking sheet. If there's no egg allergy, whisk together one egg with 1T water and brush surface of each scone with egg mixture. Otherwise, just use use fingertips to lightly brush each scone with water. Bake 15 to 20 minutes until the tops are golden brown. Allow to cool on cookie sheet.

If glazing the scones:

While the scones are baking, remove the zest from the orange into a bowl and add 2T of juice from the orange. Stir in confectioners' sugar and 1T softened butter/margarine. Whisk until very smooth. Drizzle onto scones while still warm.

Wednesday, September 14, 2016

Eggs, EpiPens and the Creative Process

Last night while I was making cake pops for an order, I was comparing recipes, reading about what milk protein does to chocolate, tinkering with egg and milk substitution formulas and thinking about how much I love Rose Levy Beranbaum. My husband walked in to scavenge for dinner because I've flat out stopped cooking for my family. (Yeah, so all those people who ask How I'm Doing It All? I'm not.)

He looked down and said something about the fact that I was holding my place in a cookbook with EpiPens. Which really is pretty funny. Maybe that should be the picture on my homepage.

Now, I don't just leave EpiPens lying around, please don't fuss at me. That story is coming. But you'll notice I haven't weighed in on the great EpiPen debate. It's not even a debate, right? It's just plain immoral. We are SO lucky to have incredible insurance (thank you, Total Wine), so I didn't pay much for ours. A few people have asked me what I think, and I am of course outraged. For all the reasons smarter people than me have written about. But from my own (lack of) experience with EpiPens, here is what concerns me:

Cole is extremely allergic to sesame. Until last year, he had never ingested it except in the oddly acceptable highly-processed sesame oil that's in Brach's candy corn. In fact, the few times we've used sesame oil in our cooking in the past, even though he didn't eat what we were making, he wheezed. Presumably from having it in the air. So we stopped using the oil altogether. Last summer, he accidentally ate a pita chip that had sesame seeds in it. He spent hours in agonizing pain, wrapped around a toilet and wheezing. When I told our pulmonologist about it a month later, he got mad at me for the first time ever. "You should have Epi'd him. It's not a last resort, it's a first resort. If two hits off his inhaler aren't doing the trick, you need to Epi him."

See that's the thing. For all these years, I've been kind of afraid to Epi him. It seems dramatic and scary, plus there's the whole calling 911 thing afterwards. But the truth of the matter is, it's not a big deal. It's a life-saver and we should be reaching for it when there's ANY QUESTION.

But it's also a pain in the butt. I hate checking the expiration dates, having to schedule an appointment to get all the refills every summer before school starts, stocking my purse, the kitchen, school, the pool bag. And that's where there's risk, in my mind . . . the parents who have never used it, that are a little nervous to use it, and, oh, by the way, it's going to cost you $600 now. On top of the inhalers and allergy and asthma medicines you're already buying. What's the chance they're going to think, "I never use it anyway, the ones from last year are still good until October, I'm sure that's fine ..."

Anyway, the reason I had the Epi out was because I egg challenged Cole yesterday. But we failed. Cole is slowly, very slowly, outgrowing his milk allergy, and a few times in recent years, he's also been exposed to egg and gotten through it with just a stomachache (as opposed to the projectile vomiting of six years ago). He's been on me to slip him a little egg baked into something without telling him (so he won't psyche himself out). I'd NEVER do this with tree nuts, shell fish or sesame, because those allergies are severe for him.

But yesterday, I set aside a dairy free cupcake from an order . . . there were two eggs baked into a recipe for 24 cupcakes. He gobbled it down after school. Five minutes later, he got very tired and went to lie down on the couch. That's why I got the EpiPen out. I was expecting nausea, and suddenly I thought, Oh my gosh, his blood pressure is dropping. The jig was up. He sat up and asked me if I had put milk in the cupcakes because his throat was hurting like it does when he eats a brand of granola bars he likes (that have a dairy cross contamination risk). Rats. I fessed up, "It's egg, not milk," and gave him some Benadryl. He grumbled about a stomachache for about an hour, and everything was fine after that. But we agreed, no more tests for a while. We're due to see his allergist at the end of this month, so we'll figure out a game plan then.

Anyway, when I got up (at 5:30!) this morning with my middle schooler, I was clutching my coffee in the dark and looking down at that cookbook with the EpiPens in it, and thinking about how poetic it was. I was thinking about some projects I'm working on, and I realized suddenly with a big smile that all of my customers are my co-creators. I'm not a typical baker. Everything I do is customized around not just allergies, but how people want to celebrate something or someone. And while there are lots of people who just say, I need a cake, decorate it however you see fit, in most cases someone says, "He loves nature," or "Is there a way to work horses into this?" or "She hates girly colors." So we become co-creators of something really cool. And that made me really happy. Until the middle schooler asked me to cook him some breakfast.

Monday, September 12, 2016

Cole's Moveable Feast, Six Months In . . . and Recipes!


I've been ignoring the question in the back of my mind of IF, and HOW, to continue the blog now that Cole's Moveable Feast has been launched. My recipes have evolved significantly since March, in part because I ended up making my own frostings, gluten-free flour blends and egg-substitutes, and I'm in the process of compiling some of those recipes into a more user-friendly format. Everything is from scratch now, and lots of the recipes on this blog have shortcuts, box mixes and the like . . . but that was always the point of the blog anyway, making it easier to cook around food allergies. I love looking back at these recipes and remembering what led to each post.

I've been very busy since the launch ~ a huge boost came when Erin at Allergy Shmallergy listed CMF on her Allergy-Friendly Bakeries in the DC Metro Area page, and then featured CMF on her site. You can link to the interview here. In the meantime, here are some recipes that I've shared at Great Country Farms and Allergy Shmallergy.
Enjoy!


Gluten-Free Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter or dairy-free margarine, room temperature (my favorites are Earth Balance Soy Free Buttery Sticks or Fleischmann's Margarine)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs or equivalent egg substitute for cookies (see below, x2)
1 teaspoon vanilla extract
2 1/2 cups gluten free flour blend (King Arthur Gluten-Free Multipurpose Flour is my favorite off-the-shelf blend)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (Enjoy Life Mega Chunks are my favorite)

Directions:
1. In a stand mixer, cream together butter/margarine and sugars until light and fluffy. Add eggs (or substitute) and vanilla, and beat until just combined.
2. In a separate bowl, combine gluten-free flour, baking soda and salt. Add flour mixture to butter mixture; beat on low until just combined. Stir in chocolate chips.
3. Refrigerate dough for at least one hour.
4. When ready to bake, heat oven to 400°F. Line baking sheet with parchment paper.
5. Scoop dough out in tight rounded mounds (I like to use an ice cream scoop) and place about 3 inches apart on baking sheets. (You will need to do multiple batches ~ refrigerate dough between batches). Do not flatten the dough. Bake cookies 10 to 12 minutes until golden brown at the edges. Let cookies cool 5 minutes on baking sheets, then transfer with a spatula to cooling racks to cool completely.
EGG SUBSTITUTE: For EACH egg, combine 3T unsweetened applesauce, 1t ground flaxseed meal and 1/2t baking soda. Allow to stand a few minutes before using in cookie recipe.


Gluten-Free Rustic Peach Tart

Crust:
1 1/4 c. gluten-free blend (like King Arthur Gluten-Free Multipurpose Flour)
3T granulated sugar
1/4 t. salt
6T cold unsalted butter or dairy-free margarine (like Earth Balance buttery sticks)
1 egg or 3T applesauce mixed with 1 t. ground flaxseed meal and 1/2 t. baking soda
2T orange juice

Filling:
4 ripe peaches, sliced
Optional: a handful of blackberries, raspberries or blueberries
3T granulated sugar
1T corn starch

Sparking sugar
Wax paper
Parchment paper

First make your crust. In electric mixer, mix together gluten-free blend, sugar and salt. Cut butter/margarine into mixer in tablespoon-sized chunks and mix until coarse crumbs form. Add in egg or egg substitute, and mix on low until incorporated. Add orange juice and mix until soft dough forms. Scrape down sides, form a flattened ball of dough, wrap in wax paper and place in freezer for 20 minutes.

Meanwhile preheat oven to 375 degrees. In a large bowl, mix together fruit, sugar and cornstarch. Set aside.

Place a cookie sheet-sized piece of parchment paper on counter. Place cold dough on parchment paper, with wax paper spread on top. Roll out dough between papers to about 1/4 inch thick (you want a circle with about a 10-12 inch diameter). Rough edges are okay - that's what makes it rustic! Remove wax paper carefully.

Arrange fruit in the middle of dough, leaving a 2-inch perimeter. Fold edges up around fruit, wet fingers with sugar mixture from fruit bowl and brush dough. Sprinkle with sparkling sugar. Slide parchment paper with tart onto cookie sheet (a large spatula or cake lifter helps). Bake for 20 to 25 minutes until crust is light golden in color with slightly browned edges. Allow to cool fully before slicing.


Peach Blackberry Cobbler:

1 c. all-purpose flour
1 ½ c. granulated sugar, divided
1 t. baking powder
½ t. salt
6 T. cold butter (or non-dairy margarine like Earth Balance Buttery Sticks or Fleischmann’s)
¼ c. boiling water
2 T. cornstarch
scant ¼ c. cold water
1 T. lemon juice
2 c. fresh blackberries, rinsed and drained
2 c. peeled sliced peaches
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Whisk together flour, ½ c. sugar, baking powder and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Stir in ¼ c. boiling water.
In a cast iron skillet, dissolve the cornstarch in cold water. Mix in remaining cup of sugar, lemon juice, peaches and blackberries. Bring to a boil, stirring constantly. Spoon dough onto fruit mixture. Place skillet on foil-lined baking sheet and bake 25 minutes until dough is golden brown.

Thursday, April 14, 2016

Cole's Moveable Feast: Orders & Inquiries

The new site is up and under construction! Look for a gallery and more ordering options soon! http://www.colesmoveablefeast.com/