Archive for June, 2009

Sunshine Lemon Cake

June 22, 2009

Sunshine Cake 1

Sunshine Cake 2

Here is a sunny dairy-free cake I made for my friend’s birthday.  I used Bob’s Red Mill lemon poppy seed cake mix, the icing recipe from the back of the packet, and garnished with fresh lemon slices in the shape of a sunshine.  It’s a whole-grain mix, but still lighter in texture than most from-scratch recipes.  Here’s the lemon glaze recipe (I subbed Earth Balance DF Margarine for the butter):

“Whisk together 1 1/2 cups powdered sugar, 3 Tbsp. melted butter, and 3 Tbsp. lemon juice.  Pour glaze over cake immediately.”

What’s the filling?  Ha, ha.  Well, I thought I could use a vanilla pudding mix with rice milk and just add some lemon juice and zest.  I use rice milk with this brand (Dr. Oetker’s) of chocolate pudding all the time and it comes out fine, but the vanilla pudding wouldn’t set.  Not having enough time to run to the store for ingredients for another filling, I just added gelatin.  It worked  out okay – although I wouldn’t do it again – and made for a very jiggly cake!


Happy Father's Day Cookies

June 21, 2009

Oatmeal… Hazelnut Butter… Double Chocolate Chips

Hazelnut Cookies

I have to give my husband serious props for this one.  I was making my usual 100% whole grain oatmeal cookies with walnut meal and he said, “You know what you should do… you should use hazelnut butter instead of walnuts.”  So that is exactly what I did and the result was a really gourmet treat. 

They’re called “Happy Father’s Day Cookies” instead of just “Father’s Day Cookies,” because I doubled the chocolate chips for my chocoholic hubby to enjoy on his first father’s day.  So here is my gift to all of you gourmet dads out there.


You will need:

  • 1 1/4 cups butter (2 1/2 sticks)
  • 1 1/2 cups dark brown sugar
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup hazelnut butter
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon 
  • 3 cups rolled oats
  • 1 1/2 cups chocolate chips

Put it together:

  • Preheat oven to 375 degrees F.
  • Cream butter and sugar, mix in egg, then mix in hazelnut butter
  • In small bowl, mix flour, baking powder and cinnamon
  • Slowly beat flour mixture into wet ingredients 
  • Scrape bowl and mix a few seconds longer
  • Add oatmeal and chocolate chips, mixing only until combined
  • Scoop batter onto cookie sheets and bake for 14 minutes (for chewier) to 17 minutes (for crunchier) or until light brown
  • Remove sheets from oven and allow to cool a few minutes before transferring to a cooling rack

Makes about five dozen.

Recipe Report: Vegetable Quiche with Cornmeal Crust

June 16, 2009

One of my favorite dishes before I realized I was allergic to dairy was quiche.  Now, it’s very difficult to find quiche recipes made without cream and cheese, since these are two of joys of eating a quiche, so I was excited to try out this Dairy Free (DF) recipe for Vegetable Quiche with Cornmeal Crust.  Hmmm… what do I say about it?  It was an extremely poorly written recipe for a very delicious dish.  So, I’d recommend it, only if you keep these changes in mind:

The crust calls for 2 1/2 teaspoons of salt!  Yuck!  I don’t know why I didn’t trust my instincts on this one.  As I was making it, I thought, “Huh, that seems like a lot of salt, but whatever.”  Half a teaspoon or even just a pinch would do it.  Then, the custard calls for a whole tablespoon of salt!  I don’t know what is wrong with this cook’s taste buds (and blood pressure), but luckily I didn’t put that in.  Just a dash will do it.

Also, the crust seemed very thick, so I wasn’t sure if it was supposed to be for two pies or not, but the filling definitely made enough for two.

The ingredient list never calls for rosemary, but then in the instructions it says to add it, so I just grabbed a couple sprigs from my garden, gave them a good chop and added them in to the veggie mix.

The veggie instructions are missing the step where you add the mushrooms to the onion pan.  I would cook the onions a little and then add the mushrooms to the mix.  It also says to chop them, but I would slice them.

I am not a huge fan of soy milk, so I was a little nervous, but the egg and vegetable flavors really came through and I didn’t mind it.  I also couldn’t find soy milk powder, so I substituted 1/2 a cup of my son’s baby rice cereal and it worked great.

I found this recipe on and there are more DF quiche recipes there that I plan on trying out.  This recipe does make a lovely thick custard, so keep these warnings in mind and you can have a yummy DF quiche.