| Tuesday, December 11, 2007 |
| High Hopes |
| I had really high hopes today. I have been thinking about making macaroni and cheese for a while now. I don't have any dairy free cheese in the house, but I did have cooked macaroni and nutritional yeast. I have seen a lot of information out there about making a cheese sauce for your mac and cheese. So with much excitement, I dove in head first. Well, lets just say that it took some sauteed onions and spinach in a huge omelette to get the taste and smell out of the atmosphere! I don't want to give up on nutritional yeast (maybe it was too much too soon?), so I think next time I will do a little where it is not the star ingredient. If anyone has suggestions on baby steps into this nutritional powerhouse, please let me know. From what I have read, you either love it or hate it. I don't want to hate it. I am not ready to give it up. So, I want to know...who loves it and who hates it? Labels: rant |
posted by Sarena Shasteen - The Non-Dairy Queen @ 6:38 PM  |
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| Saturday, December 8, 2007 |
| Fighting Over Food! |
 It's funny how much I tell the kids not to fight, but when they fight over food (that I make) it is such a compliment! I got a huge craving for some yellow cupcakes the other day. So, I started looking around and came across this recipe that looked simple and I had everything on hand to make them...so, I was set. The kids requested chocolate chips and I had that too! The favorite cake/cupcake topper here is always cream cheese frosting and I had the cream cheese too! Needless to say, there was fighting for the last one! But how could you blame them? They were so good light and fluffy! I already need more!
Fluffy White Cupcakes
(adapted from Smooedfood)
1 TB apple cider vinegar
1 1⁄2 scant cups plain light soymilk
2 1/8 cups flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. kosher salt
1 1/8 cups sugar
1⁄2 cup melted light Smart Balance
2 tsp. vanilla extract
1 cup dairy free chocolate chips
Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 1⁄2 cups. Stir well and set aside (the mixture will curdle). In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, light smart balance, and vanilla extract. Add the wet to the dry ingredients and beat until smooth, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with 1⁄4 cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Cream Cheese Frosting
1/2 cup (4 ounces) 1/3 less fat cream cheese, chilled (I use Toffuti cream cheese)
1/4 cup light butter or stick margarine, softened (I use Light Smart Balance)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
Mix it all together and shmear it on your favorite sweet treat!Labels: cake |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 3:19 PM |
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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