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Free and Friendly Foods Vegan Vanilla Frosting

Vegan Vanilla Frosting

Did you know that Earth Balance makes a vegan shortening? I didn’t. I was walking through the store looking at one thing, looked down, and the green box jumped out at me. I’m pretty sure I had never seen it before, and for those of you that know me well, you know I have a memory that won’t quit. I decided to give it a go since I know shortening is used a lot in commercial bakeries. I read the ingredients, and everything was safe for Kid Two. It was only when I got home however that I realized there was soy in it. A little bit of a bummer, but! The ingredients are simple enough that I’m thinking about trying to make shortening on our own that doesn’t use soy.

The kids and The Papa seemed to like it. For full disclosure, I used my standard vanilla icing recipe, and exchanged one stick (* TBSP) of dairy free butter for the shortening. The top two comments were: It’s less sweet. It’s like eating a marshmallow or a cloud. Interesting, right? Kid Two really tried to communicate with me the difference between what we normally make, and this one. He says that it’s good, but some people may feel like they may have “wanted more” from their icing. I’m still not quite sure what he’s trying to tell me, but bless him, he tried so hard.

We had other family members try, and the best feedback I got was: it’s great with coffee, like a pastry. So, they were echoing the fact that it’s not as sweet in taste, even though it was a 1-for-1 exchange. I find this to be fascinating because as a child, there was a short time in the 5th grade when I knew I would be a scientist. OK. On to the recipe.

Allergy Status: Gluten Free, Dairy Free, Egg Free, Nut Free, Yeast Free, Vegan Read More

Corn free egg free gluten free dairy free lime cookies

St. Patrick’s Day Part 3 of 3 – Festive Corn Free Cookies

OK, it’s been a long few days of experimenting with different things. Needless to say, I am happy to have a nice corn free solution for dessert. WARNING: This is a really long post due to several components.

I have say, I started this with the best intentions to have beautiful shamrock cookies. I had it all planned out, there would be icing, colors, and yumminess galore! Too bad the cookies wouldn’t hold their shape. So, here’s what I did:

I started with the cookie dough and pressed it into a mini cake pan (there was parchment paper below to make it easier to release the cookies). Next, I baked it for 8 minutes, and while it was still hot, I pressed the cookie cutter into the cookie to make the shape (to trace later). From there, I made the lime icing, and then tried to pipe it onto the cookies. With the theme of green, lime was the only fruit we could think of that would enhance the flavor and not make it funny (like broccoli or something strange). I shredded the outside (or zest as the pros say) of the lime, and then using a mortar and pestle, I did my best to grind it into a liquid. The problem with that was that the small chunks of lime zest kept getting stuck in the tip.

Now that I’ve shared all of that, I have to say this: These are definitely not something I would make regularly. They’re a lot of work, and we only made 6 of them. If you really want to do this, set aside several hours. In terms of flavor, the lime icing was surprisingly delicious. It also paired well with the chocolate cookie which was neat. Personally, I’ve not been excited about sweets lately, so I only ate a small bit of each flavor. The kids on the other hand gobbled these up. The Papa helped them too. Read More

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