Vanilla Glazed Baked Doughnuts

Doughnuts

Ingredients:

Doughnuts:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1/3 cup & ½ tbsp. non-dairy milk. I used soy milk
  • 2 tbsp. Earth Balance Vegan Buttery Stick (8oz), melted
  • 1 egg
  • 1 tsp. vanilla extract

Glaze:

  • ½ cup powdered sugar
  • 1 pinch salt
  • ½ tsp. vanilla extract
  • 1 tbsp. non-dairy milk. I used soy milk

 

Directions:

  • Preheat oven to 350 °F.
  • Grease the doughnut pan.
  • In a bowl, mix together egg, non-dairy milk, butter, and vanilla extract.
  • In a separate bowl, mix together flour, sugar, baking powder and salt.
  • Add the wet ingredients to the dry ingredients and stir until the mixture is well blended.
  • Spoon the mixture into the doughnut pan.
  • Place the pan in the oven and bake for 10 mins.
  • Remove from oven and allow the doughnuts to cool. 

To make the glaze:

  • In a bowl, mix together the powdered sugar, vanilla extract and salt.
  • Add 1 tbsp. of non-dairy milk to the mixture.
  • When the doughnuts are completely cool, dip them into the vanilla glaze.

 

Enjoy! 🙂

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Chocolate Mini-Cupcakes


                    Makes 48 Mini-Cupcakes

Ingredients:

  • 1/3 cup olive oil
  • 1 tsp. vanilla extract
  • 1 tsp. distilled white vinegar
  • 1 cup coconut milk
  • 1 cup sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ cup cocoa powder
  • 1 ½ cup all-purpose flour

Directions:

  • Preheat oven to 350°F.
  • Grease mini-cupcake pan.
  • In a bowl, mix together the oil, vanilla extract, vinegar and coconut milk. Add the sugar, salt, baking soda, baking powder and flour to the liquid mix. Mix until well blended.
  • Pour the cupcake mix in the pan and place the pan on the oven.
  • Bake for 6 mins.
  • Let it cool for about an hour.
  • Enjoy! 

If you want to make Chocolate Frosting, follow the directions on this recipe.

    Double Chocolate Cake with Chocolate Frosting

    IMG_0627

    Ingredients:

    Cake

    • 1/3 cup olive oil
    • 1 tsp. vanilla extract
    • 1 tsp. distilled white vinegar
    • 1 cup non-dairy milk. I used soy milk.
    • 1 cup sugar
    • ½ tsp salt
    • 1 tsp baking soda
    • ¼ cup cocoa powder
    • 1 ½ cup all-purpose flour
    • 1 cup Enjoy Life Semi-Sweet Chocolate Mini Chips

    Frosting

     

    Directions:

    Cake

    • Preheat oven to 350°F.
    • Grease one 9X5 pan. I like to use Earth Balance Vegan Buttery Sticks to grease the pan.
    • In a bowl, mix together the oil, vanilla extract, vinegar and soy milk. Add the sugar, salt, baking soda, baking powder and flour to the liquid mix. Mix until well blended.
    • Finally add the mini chocolate chips and mix well.
    • Pour the cake batter in the 9X5 pan.
    • Place a baking pan filled with water on the bottom rack of the oven. This will keep the cake moist after baking.
    • Place the pan that has the cake batter right on top of the pan that has water.
    • Bake for 43 mins.
    • Let it cool for about an hour.

    Frosting:

    • In a bowl, mix buttery spread*, cream cheese and vanilla extract. Add the cocoa powder and confectioners’ sugar. Mix on a high speed for about 8-10 mins.
    • Cover and put it in the refrigerator for about an hour.
    • Frost the cake.
    • Keep refrigerated until served.

    Enjoy!

     

     

    Small Victories

    You might remember a post I published a couple of months ago called “Walk a Mile in my Shoes”. In it I explained what I go through with Penny (and her food allergies!) when I drop Paulo off at his ballet class. After that “incident” I knew that something had to be done.  That day, I felt allergens were something unavoidable, they were pretty much everywhere. So, next time I went to drop Paulo off at ballet class, I asked to talk to the program manager. She explained that we were in a peanut-free facility and it has a designated eating area. However, I told her that there were no signs anywhere explaining that, so there was no way people knew about it. I told her how I have walked in some days finding myself seating next to someone eating a bag of peanuts and consequently panicking at the thought of Penny experiencing an anaphylactic shock. She completely understood since she also has food allergies. After a long talk, she agreed to put up signs on the walls that specify that people are not allowed to bring peanut/tree nut products in the building.

    IMG_0517_2

    A week after the signs were up on the walls someone took them down… It is still hard for me to understand how refraining from eating peanuts in a limited interval of time can be something so inconvenient. I can’t understand how people believe that they have the right to eat peanuts. Eating peanuts is a choice. My daughter’s allergies aren’t a choice. She can’t decide if she will have an allergic reaction. It just happens… Anyway, I went back to the administration office. Again, the signs were put up on the walls. Up to this day, they’re still there. People don’t always follow the rule of eating in the designated area, but, guess what? I can always remind them. Small victories like this one will help us create awareness.

    I am going to continue advocating for my child’s food allergies, after all, I am protecting her life. If we let others know what we go through, we can, maybe, cultivate some empathy and awareness, one person at a time.

     

    Chocolate Chip Cookies

    IMG_0509-3

    Ingredients:

     

    Directions:

    • Pre-heat oven to 350°F.
    • Grease baking pan.
    • Mix the melted butter and the sugar, until well blended.
    • Beat in the eggs, one at a time.
    • Stir in the vanilla extract.
    • In a small cup, dissolve the baking powder in warm water, then add to the batter.
    • Add salt.
    • Stir in flour and chocolate chips.
    • Scoop out the dough into cookies.
    • Bake for 15 mins.

    Enjoy!

     

    “Budín”/ Puertorrican-Style Bread Pudding

    IMG_0325

    Ingredients:

    • 1 lb. allergy-friendly old bread (See Amish White Bread Recipe)
    • 2 cups non-dairy milk (I use soy milk)
    • 1 tbsp. vanilla extract
    • 5 eggs
    • ½ cup sugar +1 cup for caramel
    • ½ cup of water
    • Raisins

     

    Directions:

    • Preheat the oven to 350°
    • Cut the bread into small pieces.
    • In a bowl, pour the milk and soak the bread in the milk for 15-20 mins.
    • Add the eggs, vanilla and sugar and mix until all is well blended.
    • In a small pan, mix the water and sugar and set in the stove on medium-high to make the caramel. Stir until the mixture has a golden color.
    • In a baking pan [size 8X6X2], pour the caramel, covering the bottom.
    • Add the bread mixture.
    • Finally, add raisins [the quantity you prefer].
    • Set baking pan in a roasting pan. Add water to the roasting pan until it rises halfway up the sides of the baking pan to create a water bath (bain-marie).
    • Bake for 50 mins.
    • Set aside to cool for at least an hour.
    • Run a knife along the edges to loosen. Cover with a platter and quickly, but carefully invert.
    • Cut and serve.

    EnjoyIMG_0326

     

     

    *If you want the bread pudding to be creamier, you can add ½ cup of non-dairy butter to the mixture. *

    Pastelón de Amarillos (Puertorrican Style Ripe Plantain Casserole)

    Makes 1 Ripe Plantain Casserole [size 8x6x2]

     IMG_0228

    Ingredients:

    • 1 lb. ground Beef
    • “sofrito”
    • adobo- I use Goya
    • sazón / seasoning- I use Sazón Goya
    • olive oil
    • 4 oz. tomato sauce
    • 4 ripe plantains
    • 4 eggs

     

    Directions:

    •  In a pan, sauté about 1oz. of olive oil, sofrito, sazón and tomato sauce. In a bowl, season the ground beef with adobo. Add the ground beef to the pan and cook until beef is brown.
    • Peel, cut and fry the ripe plantains until golden. I like to use olive oil to fry.
    • Generously grease the baking dish.
    • Beat 2 eggs and spread on the baking dish.
    • Cover the bottom of the baking dish with a layer of plantains.
    • Add the ground beef and spread evenly.
    • Cover the ground beef with another layer of plantains.
    • Beat 2 eggs and cover the last layer of plantains with it.
    • Preheat the oven to 350°F.
    • Cover the pastelón with aluminum foil and put in the oven for 20mins.

                                          IMG_0226-1  IMG_0227-1

    Enjoy!!!

     

    * You can add vegetables to the beef [such as green olives and green beans]. Also, if you don’t have a dairy allergy, you can top with cheese or substitute with a dairy-free alternative, such as Daiya Cheese.*

    Amish White Bread

    Not too long ago, I decided that I was going to make from scratch most of what we eat. I started buying cookbooks and searching online for allergy-friendly recipes. I stumbled upon a recipe for bread that seemed easy, delicious and allergy-friendly. The result was delectable. So, for those of you in need of a recipe for bread that is dairy, peanut, tree nut and soy free, here’s a good option.

     IMG_0170

    Ingredients:

    • 2 cups of warm water (110°F)
    • 2/3 cups sugar [I use brown sugar]
    • 1 ½ tbsp. active dry yeast
    • 1 ½ tsp. salt
    • ¼ cup vegetable oil [I use Extra Virgin Olive Oil]
    • 6 cups of bread flour [I use All-Purpose flour]

     

    For the direction visit: allrecipes.com

     

    I hope you enjoy this recipe as much as we do.

    Stay Safe!

    Ensaimadas (Sweet Bread)

    Makes 12 Rolls

    Ensaimadas

    Ingredients:

    • ½ cup soy milk
    • 1 ½ cup of water
    • 2 sticks of Earth Balance vegan buttery sticks, melted (1/2 lb) + 1 stick for brushing (melted)
    • 8 egg yolks
    • ½ tbsp active dry yeast
    • ¾ cups sugar
    • 1 tsp salt
    • 6 ½ cups of all purpose flour + more for flouring work surface
    • Powdered sugar

    Directions:

    • Combine the egg yolks, sugar and 2 melted vegan buttery sticks.
    • In another bowl, combine the soy milk and water. Add the active dry yeast and let it sit for approximately 5 minutes.
    • Combine both mixtures & add salt.
    • Start adding the flour, 1 cup at a time while mixing.
    • Cover with cloth and let it rise for 2 hours.
    • Refrigerate for 3 hours. I prefer to refrigerate overnight.
    • Flour a clean surface.
    • Turn out the dough and knead into a rectangle shape.
    • Cut the dough into 12 strips.
    • Roll the strips.
    • Pre-heat oven to 350°
    • Place rolls in pan.
    • Cover and let it rise for 45 mins.
    • Brush rolls with melted butter.
    • Bake for 20-25 mins. or until lightly browned.
    • Allow buns to cool & dust with powdered sugar.

    Enjoy your delicious Ensaimadas!

    I am THAT mom

    Before we knew that Penny had food allergies, I would say that I didn’t understand what the term meant. I used to wonder why some foods were being banned in schools, and quite frankly, I thought that some parents were overreacting when their children were close to an allergen. Of course, I had no awareness, and as a consequence, I couldn’t understand. Now, the story is very different.

    Last month, while dropping Paulo at his ballet class, some mothers were talking with the teacher about Valentine’s Day. All of a sudden I overheard someone saying that they hate how now everything has to be store bought and how we can’t have a good old Valentine’s Day with homemade cupcakes and treats. I couldn’t help myself and had to say something. I told them that I completely understood where they were coming from, for I, once, thought the same way. But I also explained to them that I have a child with food allergies and I am THAT mom- the one that is restricting their children’s diet in school.

    It was the first time I openly talked to strangers about my child’s food allergies out of the context of her immediate safety and more about the real-life consequences of ordinary things. It’s not that I want to restrict your child’s diet or make your life more difficult than it already is. It’s about caring for others, understanding that the simple act of eating something with an allergen can make my child have a reaction and potentially an anaphylactic shock. It’s about understanding that a craving or a minor inconvenience is not more important than a person’s life.

    On a separate experience, two weeks ago, we took our children to a Wildlife Park. There, we got on a tram and took a tour. By my side was this young couple with a toddler. The toddler was tired and hungry, and as a consequence was having a tantrum. A nice lady sitting in front of them offered them a snack and Juan noticed that it contained a peanut butter cup. For the first time, I saw him freak out about Penny’s allergies. Scared, he looked at me and told me about the PB cup. I took a deep breath, it was time to be THAT mom again. I reached out to the lady explaining Penny’s allergies and asked her if it was possible not to open the treat. Another first- asking a total stranger not to eat something with an allergen close to us. Instead, they asked me if it would be OK if they moved away. Of course, it was OK! They understood that all I wanted was my daughter to be as far away from that PB cup as she could. I thanked them a million times, and with a smile on his face the young dad said, “Of course, food allergies are a serious thing!” Honestly, this wasn’t the reaction I was expecting. I was prepared to listen to someone tell me to move away, or to “suck it up”. Instead, I found kindhearted people. This made our day. 🙂

    Help me advocate for people with food allergies so we can have more positive experiences like this one.