| Saturday, September 27, 2008 |
| Cinnamon Bun Bread |
 I have mentioned before that my family loves cinnamon rolls. I have also mentioned that when they get that "need" for some cinnamon gooey goodness, it normally means they want instant satisfaction. So, when I saw this recipe a couple of weeks ago on Baking Bites, I knew that I had to try it immediately. This recipe is so simple and quick, we can have "cinnamon rolls" whenever we want them! The only things I changed were the milk (I used light soy), the butter (I used Smart Balance Light) and I used my cream cheese icing to clone the Cinnabon flavors. My family loved these and now I can meet the demands quickly!
Quick and Easy Cinnamon Bun Bread
(adapted from Baking Bites)
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp rapid rise yeast
2/3 cup light soy milk (100-110F)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Topping
3 TBSP Smart Balance Light, room temperature
3/4 cup dark brown sugar
1 tsp ground cinnamon
Icing
2 ounces Toffuti cream cheese
2 TBSP Smart Balance Light
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast the warmed soy milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar and cinnamon in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and swirl in with a spatula. Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes. Combing the Tofutti, Smart Balance Light and powdered sugar. Spread the icing over the bread and serve warm. Leftovers can be reheated in the microwave.  This was less than two minutes later...if that tells you anything!Labels: breads, breakfast |
posted by Sarena Shasteen - The Non-Dairy Queen @ 2:37 PM  |
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| Friday, September 26, 2008 |
| Another Teaser! |
 I just loved this photo...I will share tomorrow since I am solo this weekend! |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 7:10 PM |
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| Wednesday, September 24, 2008 |
| Happy Accident! |
 Ok, so you know when you are making a recipe that you make all of the time and you think one thing and do another...well, I did that. It all started with a trip to the mall that turned into the illustrator and I running home to make these happy accidents! We were walking through Williams Sonoma when we came across the most heavenly scented lotion. We are not much for smelly lotions, but this one threw us straight into the fall season (along with the weather), so how could we resist??? I only had a few minutes before I had to go and get the kids from school, so I was looking around at different recipes online before I left (back to the addiction). I knew that I was going to make my usual recipe, because why mess with a good thing? I guess with all of the recipes flying through my head and all the frenzy from Friday after school (and my agonizing pain to get these muffins in my belly), I read one thing and did another. I am happy to say that these were perfection with my hot cup of tea while sitting on the patio with my partner in crime! These come together easily (all in one bowl), so depending on how big you make the muffins these could be on your plate (if you get that far) in 30 minutes or less!
Fat Free Pumpkin Muffins
1 1/2 cup white whole wheat flour
1 tsp pumpkin pie spice
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
3/4 cup turbinado sugar (sugar in the raw)
1 cup pumpkin
1/4 cup unsweetened applesauce (or pumpkin)
1/4 cup of milk of choice (I used light Silk Soy)
1/4 cup egg substitute
1/2 TBSP turbinado sugar
Preheat oven to 350 degrees. Spray or line muffin pan.
Combine the dry ingredients and mix well. Then just add the wet ingredients. I just poured it all in, so I had less dishes! Mix well and then scoop into prepared muffin pan. Sprinkle with remaining sugar. I made 7, but I filled the cups pretty high! These would be great in a jumbo pan!
Bake 18-25 minutes depending on the size of your muffins!
Enjoy!
***Oh the accident was that there was no baking powder in the original recipe. I also used all natural sugar and no fat!
calories per muffin = 191Labels: muffins, quick bread |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 7:01 PM |
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| Monday, September 22, 2008 |
| Pure Happiness |
 Fall has arrived and I could not be happier! I will share this happy accident tomorrow! |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 7:23 PM |
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| Monday, September 15, 2008 |
| Crispy Goodness... |
 This is one that I am sure to make again...over and over again! I use this technique often when I make cornflake chicken for my family, but I normally just quickly cook some tofu for myself when I do that for them. Well, I had a different plan this time. I decided to try some cornflake tofu for myself! I have to say that I was extremely impressed with how this one turned out! Not only that, it is extremely versatile. Those are my favorite recipes...the ones you can use the same technique, but change the flavors! So, this one was a learning process and I learned from my mistakes, but it was still good and I was completely shocked! First off, I did not drain the tofu well enough. From my experience, which is extremely limited, you have to drain and press tofu really well if you want a meatier texture. So, I ended up baking this for about an hour (I think due to too much moisture) trying to get it to firm up some. I was wondering when the cornflakes were going to burn. They never did! I loved the texture of the final product and I am ready to make it again!
***By the way, reheat it in the oven or toaster oven. It crisps up the coating again!
Cornflake Tofu
14 oz. lite firm tofu (cut into lengthwise)
2 cups cornflakes (ground in a food processor or beaten to make small crumbs)
1 TBSP brown sugar mustard (mine was Target brand) mixed with a little bit of water to thin out
salt and pepper
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Slice, press, salt and pepper tofu. Grind cornflakes. Dip tofu in mustard mixture and then dip it in the ground cornflakes. Place the coated tofu on prepared baking sheet and bake 15 to 20 minutes on each side.
102 calories per sliceLabels: tofu |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 5:49 PM |
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| Friday, September 5, 2008 |
| Lots of Bananas... |
 I have to admit that I have a long list of recipes bookmarked and printed that I really want to try out. I am such a recipe collector. In fact it is kind of a sickness really. This is my first step in therapy...I think. I imagine if I actually put the recipes to use, then I have a good reason to have them stacked everywhere, right? Well, one of the recipes that I have had hanging around for awhile is this one from Everybody Likes Sandwiches. I normally have bananas hanging around, but they mostly go in the illustrators peanut butter banana smoothies in the morning. This time, I happened to have quite a few that were calling to be put to a different use! This bread/cake smells so good as it bakes! I love the cinnamon and sugar topping! I have discovered, however, that our family is not a fan of chocolate chips in our breads. So, next time I will make it without, but I assure you...there will be a next time!
Willie Nelsons Famous Banana Bread
(adapted from Everybody Likes Sandwiches)
3 ripe bananas mashed
1/2 c egg substitute
1 1/2 c flour (1 1/4 c All Purpose and 1/4 c Whole Wheat)
1 1/4 c sugar (1 c sugar and 2 TBSP Splenda Blend)
1 t baking soda
1 t vanilla
1 T cinnamon
1 c chocolate chips
1/4 c sugar mixed with 1 tsp cinnamon
Preheat oven to 375 degrees. Spray round cake pan with nonstick spray.
Mix bananas with egg substitute. Add flours, sugar, soda, vanilla, and cinnamon and mix well. Add 3/4 c of the chocolate chips into the batter.
Pour batter into prepared pan. Sprinkle with the cinnamon-sugar mix and the remaining chocolate chips.
Bake at 375 for 40 minutes or until a toothpick inserted into cake comes out clean.Labels: quick bread |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 12:30 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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