Cole's Moveable Feast

Cole's Moveable Feast
Cole

Monday, December 26, 2011

The Cake: Updated

I made THIS cake, adapted from the back of the Hershey's cocoa box, for Christmas, and there's no turning back. EVERYONE loved it. And it's only semi-homemade, iced with Pillsbury's chocolate frosting, which contains no dairy.

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon apple cider vinegar
1 teaspoon salt
2 eggs (egg replacer equivalent)
1 cup almond milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

Tuesday, December 13, 2011

Cookie time!

Whoopie pies Cole can eat. Gingerbread cookies for all. Chocolate sandwich cookies filled with peppermint buttercream and rolled in candy cane pieces. YUM!


Friday, November 25, 2011

Ninjabread Cookies!

This year I've been reminding myself that it's okay to sacrifice "from scratch" in the name of fun and time with your kids. Especially when the kids' Aunt Anastasia gives them something as cool as ninja cookie cutters. That's when a bag of Betty Crocker sugar cookie mix, a stick of Fleischmann's, some egg replacer and Pillsbury frosting come in handy. So we can spend time decorating and licking our fingers, instead of mom snarling at everyone to stay out of the kitchen while she tries to get the right consistency of sugar cookie dough without using real eggs or butter. Here's to shortcuts from time to time!

Friday, October 21, 2011

Halloween Cake


Cole's cake recipe, topped with Pillsbury chocolate fudge frosting, Lorna Doone and Vienna Finger tombstones, crushed Oreo cookie dirt, and candy pumpkins. Full of artificial colors, flavors and preservatives, but not a drop of egg or dairy!

Wednesday, October 12, 2011

Slow Cooker Autumn Pot Roast

It's rainy and chilly out. Chase LOVES the beef chunks in Wegman's slow cooker minestrone, so today I made this autumn pot roast. We ate it with steamed broccoli on the side, and warm crusty French bread. Finished off with warm apple pie with butter almond ice cream, it was a perfect fall comfort meal.

1 chuck roast, approx. 3 lbs
olive oil (although today I seared the chuck roast in the bacon grease that was left in the cast iron skillet from breakfast)
1 yellow or Vidalia onion, sliced
3 to 4 sweet potatoes, peeled and quartered
3/4 cup low sodium beef broth
1/4 t. celery seed
1 - 2 t. cinnamon, according to taste
ground black pepper to taste

Trim roast. Heat oil (or bacon fat) in large skillet until shimmery. Brown the roast on all sides to seal in flavor. Remove from heat. Place sliced onions in crock pot, followed by sweet potatoes. Place meat on top of vegetables. Whisk together beef broth, celery seed, cinnamon and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours (or HIGH 4 to 5 hours), until meat is very tender.

Sunday, October 9, 2011

Monster Cupcakes

After I realized that my hubby is working on Columbus Day and most of the kids' friends are out of town, I decided to make the day off from school special. I gave them their "invitations" over the weekend. Then I bought so much processed artificially colored and flavored high fructose corn syrup at Target, it actually hurt to pay for it. When the clerk gave me a quizzical look, I shrugged and said, "I'm dieting." I just finished these three "starter" cupcakes to get the creative juices flowing, and the kids will spend part of tomorrow decorating the remaining two dozen. Happy Columbus Day (or Thanksgiving, if you're Canadian)!





Friday, September 23, 2011

Shortcuts and Firsts: Apple Pie and Brownies


These past few weeks, Cole has enjoyed a few firsts. It has long been accepted that egg replacer can't be used to make a decent brownie. Well, I discovered Naturally Nora this week in the baking aisle, and while I'm not a fan of the cake mixes, the brownie mix made a DELICIOUS brownie, even with egg replacer. My Cole ate his very first brownie. It was wonderful.

I also made this easy skillet apple pie recipe from Southern Living, using Fleischmann's instead of butter, and brushing the top with water rather than egg whites. My husband has declared it the best apple pie he has ever eaten. And Cole, once again, has been in heaven. I was going to say I'm embarrassed about using Pillsbury refrigerated pie crusts because I come from a long line of women who make their own pie crusts. But I don't think that's true - and I'm absolutely certain that my grandmother E would have approved. Not exactly whole foods, this recipe, but it's worth it. Cole's sheer delight in it has been awesome to behold. Enjoy!

EASY SKILLET APPLE PIE

Ingredients

2 pounds Granny Smith apples
2 pounds Braeburn apples (PS, I use whatever apples are on hand)
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream (Vanilla soy ice cream for Cole, dusted with cinnamon)

Preparation

[MY ADVICE: Line the bottom of your oven with foil, because the filling boils over and burns on the bottom of the oven.]
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

Mrs. James Wright, Chattanooga, Tennessee, Southern Living

Wednesday, July 27, 2011

Better Cobbler

'Tis the season, peaches and blackberries are everywhere, bursting ripe. In my efforts to wean my family off the crutch of Bisquick, I came across this, and it's incredibly delicious.

FILLING
4 c. sliced fresh peaches (sub in a cup of blackberries or raspberries if desired)
1/2 c. cold water
1/3 c. unpacked brown sugar
1 T. cornstarch
1 T. unsalted butter (I use Fleischmann's for Cole; the vegan buttery sticks don't provide the same light rise)

TOPPING
1 c. unbleached all-purpose flour
1/2 c. granulated sugar
1 1/2 t. baking powder
1/2 c. unsweetened almond milk
4 T. (1/2 stick) unsalted butter/margarine, softened

GARNISH: cinnamon sugar for sprinkling (3 parts sugar to 1 part cinnamon)

Preheat oven to 350 degrees. MAKE TOPPING: In a medium-sized bowl, stir together flour, sugar, baking powder and set aside. Beat together almond milk and butter, then slowly beat in flour mixture until combined. Set aside. To prepare FILLING: in a large saucepan, combine all ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, 5 to 10 minutes. Pour into prepared 13x9 inch glass baking dish. Spoon the topping over the filling and carefully and evenly spread with rubber spatula. Sprinkle with cinnamon sugar. Bake 30 to 40 minutes, until topping is lightly golden and fruit is bubbling. Cool on wire rack. Serve with vanilla ice cream.

Wednesday, May 18, 2011

Preacher Cookies


How have I not posted a recipe for preacher cookies? I grew up on the purest version of these cookies - in fact, given my mother's love of chocolate, it's possible I was even weaned on them. I think to the rest of America, they're known as "no bake" cookies, but in the South (American by birth, Southern by the grace of God, as they say) the story goes you made these real quick when you saw the preacher coming up the walk if you didn't already have some cake or pie to serve him. In any case, true preacher cookies use real butter, real whole milk and NO peanut butter. But I dummied these up for Cole, which called for some stronger flavors like dark chocolate (and peanut butter if you choose) to balance out the heavy use of soy ingredients. They're still quite delicious.

2 c. sugar
1 stick non-dairy margarine (for this recipe I used Fleischmann's instead of Earth Balance so there would be less of a soy flavor)
1/2 c. soy milk
1/2 c. dark cocoa
1 tsp. vanilla
1/2 c. peanut butter (optional)
2 1/2 c. oatmeal

Bring sugar, butter and milk to a boil, then continue to boil for three full minutes, whisking constantly. Turn off heat. Add cocoa, vanilla, peanut butter and oatmeal. Stir well. Drop by spoonful onto wax paper or aluminum foil. Allow to cool fully.

Thursday, April 7, 2011

Mini-Meatloaves

With SIX, sometimes SEVEN, sports events per week, I've been on the hunt for quick but healthy dinners. Last night we had these mini-meatloaves with Alexia organic crinkled potatoes (a world healthier than tater tots), garlicky green beans and fresh fruit. Caroline dipped ALL of her food in ketchup.

1 lb lean ground turkey
1/2 cup plain whole-grain bread crumbs
scant 1/4 cup onion, diced very fine
pinch of ground black pepper
1/2 tsp dried oregano
1/2 cup ketchup
1 T. yellow or grainy mustard
2 tsp Worchestershire sauce
1/4 cup reduced-sodium, fat-free beef broth

Preheat oven to 350 degrees. Spray muffin pan (8 cups) with cooking spray. Whisk all ingredients except ground turkey until well-blended. Stir in turkey and knead with hands until blended. Spoon into muffin pan, bake at 350 degrees for 30 minutes. Makes 8 muffin-size meatloaves.

Friday, March 18, 2011

Corn Muffins to Go with Chicken Taco Soup

Nothing is easier on a Friday afternoon when I can pull chicken taco soup out of the freezer (especially when I've got the frozen soup on hand but not chips, cilantro, etc. to go with it). If there are no allergies, use an egg and skim milk.

1 1/4 c all-purpose flour
3/4 c corn meal
1/4 c sugar
2 t baking powder
1/2 t salt (optional)
1 c soy milk
1/4 c canola oil
Egg Replacer equivalent of 1 egg

Beat egg replacer with a whisk in a small bowl until frothy. Whisk in soy milk and canola oil. In a separate larger bowl, whisk together flour, corn meal, sugar, baking powder and salt. Stir wet ingredients into dry until just combined. Spoon into greased muffin pan and cook at 400 degrees for 20 minutes or until lightly browned on top. Makes about 10 muffins.

Tuesday, March 15, 2011

St. Patrick's Day


St. Patrick's Day will start with green pancakes. The boys will head to school with green Rice Krispie treats in their lunchbags, and snack on Irish soda bread after school thanks to this wonderful recipe adapted from Food Allergy Mama. And of course we'll have to make shamrock cupcakes. Cole's not allergic to many of the Pillsbury frostings, so it gives me more options for decorating. Then we'll go to bed and wake up Friday morning with sugar and food-coloring hangovers!

DAIRY FREE IRISH SODA BREAD

Yield: 1 round loaf

3 cups unbleached all-purpose flour
1 1/2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup currants
3/4 teaspoon caraway seeds
generous 1 1/2 cups dairy-free "buttermilk" (2 T. vinegar mixed with 1 1/2 cups soy milk, let stand 5-10 minutes)

In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt with a wire whisk. Slowly add the "buttermilk" and stir with a rubber spatula until just combined. Stir in currants and caraway seeds.

Preheat oven to 350ºF, and spray a 9-inch cake pan with dairy-free baking spray. Place batter into prepared pan, and bake 35 to 40 minutes until lightly browned.

Adapted from http://www.foodallergymama.com
dark chocolate cupcake with lemon icing

Thursday, March 10, 2011

Spaghetti and Meatballs: Dairy Free, Egg Free



Meatballs:
1 lb. lean ground turkey
1 yellow onion, finely chopped
1 clove garlic, crushed
1/2 cup whole wheat bread crumbs
4 T. plain soymilk
2 t. olive oil
dash of oregano
1 t. salt
ground pepper to taste
up to another 1/4 c. bread crumbs

Preheat oven to 375 degrees. Saute onion and garlic in a little olive oil until tender. Meanwhile, sprinkle soy milk over 1/2 c. bread crumbs and stir; set aside. Mix all ingredients together, adding more bread crumbs if mixture is too oily. Shape into 1-inch meatballs, place on parchment-lined cookie sheets and bake 15 - 20 minutes.

For the sauce, I added a drained can of diced tomatoes to a jar of Wegman's pomodoro sauce, plus a dash of oregano, salt, sweet basil and black pepper.

English Muffin bread:
1 packet of yeast
1 c. unbleached all purpose flour
1 T. sugar
1 t. salt
1 1/4 c. warm water
1 3/4 c. unbleached all purpose flour
yellow cornmeal

In electric mixer bowl, combine yeast, 1 c. flour, sugar, salt and warm water. Beat on medium speed for three minutes. Add the remaining flour and mix until fully blended. Dough will be thick, heavy and sticky. Grease a loaf pan and dust lightly with cornmeal. Add dough and arrange evenly - dust top with cornmeal. Cover with a dishtowel and allow to rise 30 to 45 minutes in a warm place. Preheat oven to 400 degrees, and bake for 30 minutes until top is golden. Turn out onto cooling rack.

Tuesday, March 8, 2011

Mardi Gras Supper: Gumbo

I got this recipe from my sister-in-law who's a wonderful cook. It's naturally Cole-friendly and everyone in the family loves it. It's quite easy, but I did mess up the roux (oil and flour) the first time. Make sure you stir it constantly until it's nice and light golden. On my husband's wise counsel, I also added a little filé. We'll be having this tonight followed by purple, green and gold cupcakes!

Chicken-Sausage Gumbo
Southern Living 2004

½ pound smoked turkey or chicken sausage, cut into ½ inch slices
3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup chopped white onion
1 cup chopped celery
2 large cloves of garlic, pressed
1 medium bell pepper, chopped
2 cups chicken broth
1 28 ounce can diced tomatoes, undrained
1 teaspoon Creole seasoning and 1 T. gumbo filé (find both in the spices aisle)
4 cups chopped cooked chicken (I buy a rotisserie chicken and use that)
hot cooked rice

Cook sausage over high heat in a dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Add oil to drippings. Whisk in flour and cook over medium high heat, stirring constantly (or it will burn) 5 minutes. Add onion and next 3 ingredients. Cook 5 minutes, stirring often. Stir in broth, tomatoes, and creole seasoning. Bring to a boil, cover, reduce heat and simmer 5 minutes. Add sausage and chicken, simmer, covered 5 minutes. Serve over rice. Makes 4 – 6 servings.

Monday, March 7, 2011

Maple Brown Sugar Scones

I bought some maple walnut scones at Wegman's the other day, and they were delicious. But I continue to crave them. Cole has 'Donuts With Dad' coming up at preschool, which is always a challenge. The dads show up at school and everyone eats Munchkins and makes little crafts, then they go to chapel together. It is not possible to make a good doughnut for Cole. I've tried. They tasted like french fries - I literally had to spit it out. So I decided to improvise on some Cole-friendly maple brown sugar scones. It had to be quick so I could do it in the morning, and since traditional butter-based scones won't work (Cole's vegan margarine tastes too strongly of soy), I relied on my old fall-back, Bisquick. And they were remarkably tasty, especially with black cherry jelly. For Donuts With Dad, I'll ice them with chocolate (Cole loved the test run this morning).

1 heaping cup Bisquick
scant 1/3 cup soy milk
1/4 cup maple syrup
1 1/2 T. brown sugar
2 t. ground flaxseed meal
dash of salt

Preheat oven to 450 degrees. Using a wooden spoon, mix ingredients together until a dough forms. Knead dough for a few minutes until ingredients are evenly distributed and dough is springy to the touch. Allow dough to rest for a few minutes. Flatten out dough with hands to half-inch thickness and cut out scones with a small glass or round cookie cutter. Place on cookie sheet lined with parchment paper. Bake for 8 - 10 minutes until golden on top. Makes 6 scones.

Friday, January 28, 2011

Oatmeal Raisin Cookies

This recipe is naturally egg and dairy free, so no need for egg replacer.

* 3 cups rolled oats
* 1 1/4 cup unbleached all-purpose flour
* 1/3 cup ground flaxseed meal
* 1/3 cup white granulated sugar
* 2 t. cinnamon
* 1 t. baking soda
* 1 1/2 t. salt
* 1 cup packed dark brown sugar
* 1/4 cup water
* 3/4 cup plus 2 T. canola oil
* 1/3 cup maple syrup
* 1/4 cup soy or rice milk
* 1 1/3 cups raisins

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Combine dry ingredients (oats through salt, but NOT brown sugar) in a large bowl, mix well. In a separate small bowl, whisk together brown sugar, water, oil, maple syrup and soy/rice milk. Stir wet ingredients into dry ingredients and mix until combined. Stir in raisins. Batter with be thick and sticky. Using hands, roll dough into balls and place on prepared cookie sheets approx. 2 inches apart. Rinse hands and use a wet palm to flatten cookies slightly. Bake one cookie sheet at a time for 12 to 18 minutes, depending on size of balls, until edges begin to brown. Allow to cool on cookie sheet for 5 minutes before transferring to wire rack to cool.

Wednesday, January 12, 2011

My New Favorite Salad Dressing

Of course this has nothing to do with Cole, who won't eat salads. But try this, it makes the perfect amount to toss into a salad that serves two (e.g. spring greens & baby spinach with feta, walnuts & dried cranberries):

1 T. olive oil
1 T. white wine vinegar
1 t. honey
dash of ground red (cayenne) pepper (crushed red pepper works also)

Monday, January 10, 2011

Overnight Slow Cooker Oatmeal

I had been meaning to do this for about a year and finally got around to it the other day. My kids loved it, which is key. A cup of steel cut oats (Irish oatmeal) and 4 and half cups of liquid (I used water and soy milk), mixed with whatever flavorings you want in the slow cooker, cooked on low for 7 to 9 hours. Then Ashley posted this, and we just had it, and it's just wonderful with its wintry flavors and pecan crunch. So hopefully she won't mind me sending you here:

http://feedingthefamily.wordpress.com/2011/01/07/slow-cooker-oatmeal/