Monday, February 22, 2010

Chocolate Cupcakes

All I can say is "Wow!" I recently checked out "babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes form New York's Most Talked-About Bakery". I had a hard time choosing which recipe to try first but the vote was for more chocolate. This book was what I have been lacking in all my research and reading about allergy free baking. It's full of tips and tricks as well as well refined recipes for success. We topped ours with whipped cream. They tasted like hostess cupcakes. These cupcakes were far superior than any I have ever made. Seriously. "Wow!"

Prep time: 15 minutes
Cook Time: 22 minutes
Yields: 24
Cost: $4.25

Chocolate Cupcakes from babycakes by Erin McKenna

1 3/4 cups Garbanzo Bean Flour ($1.00)
1/2 cup Potato starch ($.25)
1 cup unsweetened cocoa powder ($.50)
1/4 cup arrowroot ($.25)
1 Tbsp plus 1 1/2 tsp baking powder
1/2 tsp xanthan gum
2 tsp salt
1 cup coconut oil ($.75)
1 1/3 cups agave nectar ($1.50)
3/4 cup unsweetened applesauce
3 Tbsp pure vanilla Extract
1 cup hot water or coffee

Whist together dry ingredients. Add the oil, nectar, applesauce, vanilla and hot water to the dry ingredients. Stir until smooth.

Pour 1/3 cup of batter into greased muffin tin. Bake on center rack for 22 minutes. Rotate 180 degrees after 15 minutes.

Let cupcakes stand for 20 minutes. Transfer to rack to cool completely.

Friday, February 19, 2010

Ham and Egg Bake

Recently I was in the middle of the week with little groceries to speak of and even scarcer time. Then I remembered the Heavenly Baked Ham in the freezer left from the holidays. With a dozen eggs and about eight potatoes for hashbrowns, I was able to throw together this meal which received rave reviews. If they only knew.

Prep Time: 5 minutes
Cook Time: 12-14 minutes
Serves: 6-12
Cost: Approx. $3.00

1 dozen eggs ($.88)
12 slices of ham or deli meat ($2.00)
cooking spray

Spray the bottom of a muffin tin. Line each cup with a piece of meat. Carefully crack an egg into the cup. Bake at 400 degrees for 12-14 minutes depending on how well cooked you prefer the yolk.

You can find this recipe along with may others at The Grocery Cart Challenge's Recipe Swap.

Monday, February 15, 2010

Allergy Free Chocolate Cupcakes

I wish I could have somehow added the smell to go
along with the picture. I had to hurry
and snap a shot before they were all
gobbled up. These cupcakes were

Prep Time: 10 minutes
Cook Time: 25 minutes
Yields: 18 cupcakes
Cost: Approx. $2.50

2 cups gluten free baking mix ($1.00)
1/2 cup tapioca flour ($.25)
1/2 cup unsweetened cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
2/3 cup melted coconut oil ($.50)
1 egg or 1/4 cup unsweetened applesauce
1 1/3 cup sugar or 2/3 cup agave nectar ($.25)
2 cups rice milk ($.50)
3 tsp vanilla

Mix together dry ingredients well. In a separate bowl combine remaining ingredients. Add slowly to dry ingredients and mix for 2 minutes. Place in lined muffin tin. Bake at 350 for 22-25 minutes.

We topped each cupcake with some glaze instead of the traditional iciing. To make the glaze slowly melt 3 oz of chocolate in 2 Tbsp on coconut oil.

Wednesday, February 10, 2010

Salmon Cakes and Honey Roasted Potatoes

It's often hard to find ways to fit healthy fish into the budget of a large family due to the price. Canned salmon coupled with potatoes is a perfect way to provide a healthy, satifying meal for under $10.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 8-10
Cost: Approx. $9.00

Salmon Cakes

3 cans salmon ($6.00)
1 cup chopped cilantro ($.50)
3 eggs
1 tsp salt
1/2 tsp pepper
2 tsp lemon juice

Remove bones and skin from salmon. Mix all ingredients together well. Form into patties and cook on nonstick griddle until golden brown and warmed through.

**These can be made ahead of time and frozen. Just reheat in the microwave and enjoy!**

Honey Roasted Potatoes

4-5 pounds potatoes cubed ($2.00)
1 onion finely diced ($.25)
1/4 cup honey
1/4 cup butter melted ($.25)
1 Tbsp dry mustard
1/4 tsp salt

Place potatoes in a single layer on a baking sheet. Top with onions. Mix honey, butter, salt and sugar together well. Pour over potatoes. Bake at 400 degrees turning once for 20 minutes or until potatoes are soft.

Tuesday, February 2, 2010

Strawberry Cheesecake Ice Cream

Can I just say, "I LOVE my new Kitchen Aid Ice Cream Maker!" It's going to allow me to provide ice cream that is all natural for my family for a fraction of the price. I'm finding that I can have it churning while we eat dinner and ready to serve as dessert as we finish. This recipe was just the perfect balance of the richness of a fine dessert and the freshness of fruit. I can't wait to try it this summer with ripe strawberries!

Prep Time: 10 minutes
Processing Time: 20-25 minutes
Yields: 1 quart
Cost: Approx. $2.00

8 ounces cream cheese ($.99)
1/4-1/2 cup agave nectar ($.25)
1 tsp vanilla
3/4 cup frozen or fresh strawberries ($.50)
1 1/2-2 cups milk

Blend all ingredients well in a food processor. Pour directly into ice cream maker and churn for 20-25 minutes. Eat soft serve or freeze for at least 2 hours for hard serve ice cream.

Monday, February 1, 2010

Cilantro Lime Chicken

This recipe was passed on to me by my college friend, Paula. Wow! It was beyond delicious. Such a healthy and flavorful way to prepare chicken that everyone is guaranteed to love. Enjoy!

Prep Time: @ least 2 hours to marinade
Cook Time: 20 minutes
Serves: 6-10
Cost: Approx. $10.00

6 large chicken breasts ($6.00)
Juice of 4 limes
1 bunch of cilantro chopped ($.50)
1/2 cup olive oil
salt to taste
2 Tbsp sugar
4 Tbsp soy sauce
1-2 Tbsp freshly grated ginger
3 ripe avocados ($3.00)

Prepare marinade. Place chicken breasts with 1/3 of mixture in ziploc bag. Refrigerate to marinade for 2-8 hours. Cook on grill.

Smash 3 ripe avocados and add to remaining marinade mixture. Spoon over grilled chicken. Serve on a bed of rice.