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! 🙂

Double Chocolate Cake with Chocolate Frosting

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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.

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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

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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

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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.

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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!

Allergens in Non-Food Items

When you think about Food Allergies you obviously think about allergens in food. However, there could be allergens in non-food items, in products that you use on a daily basis.

As soon as Penny was diagnosed with food allergies, I remember going through all of our food and getting rid of anything containing the allergens she would react to, but I forgot to check the non-food items. Then, one day, I kept asking myself why her eczema wouldn’t go away. I started to notice that the eczema would get worse after bath-time. It occurred to me to check the body wash she was using. There it was! One of the ingredients was macadamia nut oil. Needless to say, I discarded that body wash and her eczema started to improve. From that day on, I read the labels, not only of food products, but also of everything that I buy.

 

After doing some research online I found information on non-food items that can contain allergens, these include: soap/body wash, shampoo & conditioner, cosmetics, lotions, sunscreen, ointments, household cleaning products, play dough, bird feeders, pet food, medication and so on.

 

I’m sure that this list could go on, so always remember to read the labels of the items that a person with food allergy will be in contact with. I know that with my daughter, all it takes is skin contact with the allergen for a reaction to happen.

Be Safe!

 

For more information about allergens in non-food items, visit:

 

http://blog.foodallergy.org/2014/07/11/questions-from-fares-mailbag-allergens-in-non-food-items/

http://www.kidswithfoodallergies.org/resourcespre.php?id=1

http://www.kidswithfoodallergies.org/resourcespre.php?id=14