I especially love serving these tender biscuits for breakfast with a little dairy free margarine and honey.

DAIRY, EGG AND NUT FREE DINNER BISCUITS

Yield: 8 biscuits

2 c. unbleached all-purpose flour (alternatively use 1 c. whole wheat flour, 1 c. all-purpose flour)

1 T. baking powder

1 tsp. granulated sugar

1/2 tsp. salt

3/4 c. or 1 c. soy or rice milk

2 T. dairy free margarine, melted for brushing

Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside. In a medium bowl, combine the flour, baking powder, sugar and salt with a wire whisk. Add the soy or rice milk slowly, stirring with a rubber spatula until the dough just comes together and isn’t too sticky. Turn onto a light floured surface and knead 12-15 times, until the dough is soft and smooth.

Pat the dough into a circle about 1/2 inch thick. Use a 2-inch biscuit cutter to make 8 rounds, rerolling as necessary.

Brush the surface of each biscuit with melted dairy-free margarine, and bake for 15-20 minutes. or until very light golden brown.

In order to do that, I have to plan ahead and choose meals that aren’t fussy. I love slow roasting, slow cooking and braising for easy home-cooked deliciousness. This Chicken and Rice dish screams comfort food…but it is incredibly easy and requires very little labor time at all. I love to saute the veggies when the kids get home from school (5 minutes) and then let the oven do the rest of the work. Feel free to use whatever veggies you want in the saute mixture…butternut squash, carrots, celery and zucchini are my favorites. I also use whatever rice I have on hand, Basmati, Brown, etc. This dish also makes an excellent leftover meal the next night.

ALLERGY FRIENDLY CHICKEN AND RICE

1 3-4 lb. package chicken, cut up into legs, quarters, breast, etc.

1 T. olive oil

1 T. dairy free margarine

3 peeled carrots, diced

3 stalks celery, diced

1 small onion, diced

1 zucchini, diced

1/2 small butternut squash, diced

1 large garlic clove. minced

salt and pepper to taste

1/4 teaspoon dried thyme

1/4 tsp. celery seed

1 3/4 c. rice (I like basmati or brown)

1 1/2 c. organic chicken broth

Preheat oven to 400 degrees. In a large dutch oven, heat olive oil and dairy free margarine until hot. Add vegetables and garlic, and season generously with salt and pepper. Saute for 5 minutes and stir in dried thyme and celery seed. Stir in rice and lightly toast for 1-2 minutes. Turn off burner and place chicken pieces on top of rice and vegetables. Place dutch oven uncovered in oven and bake 20 minutes. Reduce heat to 350 degrees and add chicken broth. Put cover on top of chicken and bake 40-45 additional minutes or until chicken is done.

Over the years, I replaced my commercially processed sugar buzz with the homemade kind. But I never forgot how much I loved those treats. In fact, when I was suffering severe morning sickness (OK, when haven’t I had it?:) with my third son Matthew, eating three Oatmeal Creme Pies every day saved me from passing out. One for breakfast, one for lunch and one for dinner. No joke. I felt comforted and blissfully happy in those seven seconds it took to eat the cookie.

Recently at the grocery store, I passed by Little Debbie and suddenly realized that John HAS to know what an amazing little treat the Oatmeal Creme Pie is. But since I am a harsh critic of anything that resembles a “poser”, I hesitated to try to a similar version that was Dairy, Egg and Nut Free. But I got over it, and figured I’d keep trying until it was perfect.

This version is perfect, in fact, I can honestly say I love it even more than the Little Debbie version, and that is saying a lot. I don’t like to knock Little Debbie, ever. She’s a childhood friend.

Have fun making this with your kids and please be sure to wrap each individual pie in a little bit of saran wrap to keep it fresh. Put the pies in your kiddos’ lunchbox and start making your own “Little Debbie” memories.

DAIRY, EGG AND NUT FREE OATMEAL CREME PIES

FOR THE COOKIES:

1 1/2 sticks dairy free margarine

1 3/4 c. light brown sugar

1/2 c. unsweetened applesauce

1 tsp. good quality vanilla extract

2 T. water

2 1/4 c. unbleached all-purpose flour

1 teaspoon ground cinnamon

1/8 tsp. ground nutmeg

1 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 c. quick-cooking oats

FOR THE CREME FILLING:

4 c. confectioners’ sugar

2 tsp. cream of tartar

2 1/2 T. good quality vanilla extract

5 T. soy or rice milk

1/2 c. dairy free shortening

Make the cookies:

Preheat the oven to 425 degrees and line three baking sheets with parchment paper.

In a the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, brown sugar, applesauce, vanilla and water until mixed well. In a separate medium bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt with a wire whisk. Add to the margarine mixture and mix well. Stir in the oats with a rubber spatula.

Use mini cookie scooper to divide dough evenly onto parchment paper. Bake 7-10 minutes or until golden brown. Let cool slightly on parchment sheets.

While cookies are baking, make the filling:

Combine all filling ingredients in a medium bowl and stir well using a rubber spatula.

When the cookies are cooled, spread a generous amount (I love the creme part to seep through the edges for the ultimate flavor) on the flat side of one cookie, then top with another similar sized cookie. Wrap each “pie” in saran wrap to keep fresh.

Contributor for the super cool Robot Vegan: I can’t scream loud enough about how much I LOVE and ADORE this site and group of cool chics. The site recently went live and already has so much fabulous information, recipes and articles. Take a minute to browse through their site and get hooked. I will be doing some recipes and Ask the Expert Column for them, and will have something on their site VERY SOON. Work in progress and can’t wait!!

Cooking Light Tried and Tested Blogger: I’ll be testing some new recipes (see below for my first one) for Cooking Light, a longtime favorite magazine of mine, and posting the results and recipe for y’all to try as well.

Expert Blogger at Martha Stewart’s Whole Living: I’ve already done a few GF Friday posts for Whole Living, and have a brand spankin’ new Gluten and Allergen Free one coming your way in the next few weeks.

Top 100 Mom Food Blogger Bites Contributor: As a Babble Food Blogger I’ll be sharing my favorite tips and tricks to get in and out of the kitchen fast. When you have a minute check out all the bloggers, I’ve already scooped up some fabulous ideas from these superwomen who like to cook and love to eat!

Guest Blogger for Williams-Sonoma’s company blog “The Blender” : I’ll be doing some kid friendly and allergy aware recipes and meal tips…not posted yet but coming very soon. I love this blog; it’s filled with some great tips and recipes, and just love WS in general.

Yet to be named Screenplay:  Totally off topic from my normal writing duties but boy am I having FUN with this! In my previous life before kids, carpools and writing cookbooks I used to be a news producer/writer and dabbled in screenwriting then too. Though I never sold a script, I hope to finish a couple of stories that have been brewing in my mind for a long time. It takes time do this sort of thing, but slow and steady wins the race I guess, right?

But the most time-consuming thing I have been doing lately is simply enjoying the sunshine and lazy days of doing nothing with my kids. We’re not doing anything fancy, just catching some fireflies, digging for worms and eating lots of popsicles. I hope you enjoy the rest of your summer, keeps sending me your ideas and suggestions, and let me know what you think of this new Cooking Light recipe!

SHREDDED CHICKEN TACOS WITH TOMATOES AND CORN courtesy of Cooking Light

This recipe has quickly become my newest favorite dinner to make for my family, and with the hot and humid weather, one I am making a lot. I don’t have to fire up the grill If I don’t want to slave over hot coals in 100 degree heat, and the entire dish can be finished in under 30 minutes. A few personal modifications:

• I used Gluten Free/Wheat Free tortillas instead of the suggested corn tortillas with excellent results.
• Broiling the corn using shredded rotisserie chicken is a HUGE time saver, but I’ve also used leftover grilled chicken and corn with excellent results.
• I love the addition of extra veggies, and have successfully used leftover roasted red and yellow pepper as well as some grilled zucchini. The more veggies the better.
• If you don’t want to use any tortillas this is a fabulous dinner “salad” as well. Add fresh basil for more flavor.

This recipe is healthy, fast and delish….a keeper for sure.

Tragically, Sabrina died two years later from an anaphylactic reaction suffered in her school’s cafeteria. Many of us who have FA children know Sabrina’s story well and the 2006 law that was passed in her honor to help protect food allergic children at school. If you are unfamiliar with Sabrina’s documentary or story, see it here. I promise your life will be changed forever after hearing Sabrina’s sweet little voice over powerful messages about what happened on that fateful day. Every single time I hear Sabrina’s story I’m literally shaken to my core and knocked down at my knees. All I can think of is that my own bright-eyed and freckle faced 8-year-old boy could easily suffer the same fate, any day, at any time. As a mother, there is nothing that compares to the knowledge that your child is in danger. Mothers of FA children have this fear, either consciously or unconsciously, every day we send our kids to school, parties, camps, field trips or even simple trips to the park. We never know when a mistake will happen. All we can do is prepare for the worst and hope for the best.

Sabrina’s documentary and her story is THE most powerful piece of knowledge I can give to other moms, especially non FA moms, about what my reality has been like since 2003. I don’t expect them to ever fully understand my reality, but I do hope they try. Whenever I advocate for stricter policies at schools, especially when it comes to enacting a food free policy in classrooms I am always thinking of Sabrina Shannon, and how an innocent misstep can cost a life. Mistakes can, and do happen. In my last post I wrote about my son’s religious education teacher handing out Dunkin Donuts as a reward during class, and I also wrote about how I was never notified and the teacher was going to get an earful from me. I talked to the director of the program who apologized and said reminders were sent home with the students (we didn’t get one) and my son was told multiple times of the reward (my son has an auditory memory issue and to leave anything to him to relay back to me is very risky…it won’t always get back to me) and parents were emailed as well (the teacher had my old email address). Add all this up and you have a perfect storm for miscommunication and a potential breach of safety in my son’s classroom. My son’s 504 Plan specifically states that no food is to be served in his classrooms without approval by me. Obviously the 504 wasn’t followed, which is a liability issue for them, and a major safety issue for my son. And for what? Donuts.

We came to an agreement that the best option for a one hour religious ed class is to reward students in a non food manner, in fact John’s idea for a reward was extra time on the playground or a game of Hang Man. Simple but effective, safer yet healthier for not just the kids with food allergies and diabetes, but for all the kids. I have said time and again I try so hard to look at the food issue in classrooms from all perspectives, never just from my own. I always hope other parents see my perspective as one based in simply trying to keep my son safe and alive, and that I am genuinely not trying to be a pain in the ass. Or combative. Or thinking my way is the only way. I am always looking at what is a good solution for EVERYONE involved. I believe in the greater good, and that people in general would never want to put my son or other FA in harms’ way, or to exclude them and make them feel socially awkward for their medical disability. However, despite my best efforts to do this, there is always someone, somewhere who passionately disagrees with me, to the point of calling me out on my beliefs, or telling others how their experiences are different from mine. I’ve heard many times (always through the grapevine of course) how my advocacy efforts are viewed as something that is more annoying than helpful. I’ve also heard how passionately other moms feel about their children’s right to keep treats and food in the classroom, that it is a part of childhood. My son’s allergies is an inconvenience to the class and that their kids are missing out on the treats of childhood.

The primary difference between my viewpoint and the other one is, well, life or death. It really is that simple. Yet, it isn’t. People want food in their children’s classrooms and they are gong to fight long and hard for it. All I want is for food to stay where it belongs; in the lunchroom. Food allergy issues aside, kids should eat their meals in one central place at a table. Their desk and classroom is for learning. Not for endless snacking and eating. Now, putting the food allergy issue back into the equation, it really should be a no brainer. (For the record, as I’ve always said, I don’t believe in food bans in the lunchroom and never have. It falsely promotes a sense of security that the area is safe and free of allergens, which of course is nearly impossible to regulate).

When I became a mom nearly 11 years ago, I never once thought I’d become an advocate, whether for my son’s medical condition or for my children’s learning disabilities and special needs. I also never thought I’d get so much backlash and negativity. Call me a Pollyanna, but I really think we are meant to learn from our challenges, to be compassionate and empathetic to others, and to always strive to think the best of each other. I believe we are all doing the best we can with what we’ve got, and that it is time to let go of anything that doesn’t serve us or others well. For me personally, I’ve had to take a long look in the mirror to see where I’ve made my mistakes, and how I can do better in my job as a mom, an advocate and a writer. It’s truly not the challenge itself that matters, it’s how we handle it that does. I may never get a food free classroom for my son, he may never outgrow his allergies, there may never be a cure, my kids might always struggle in school, I might always have to fight for IEP’s and 504′s, and I’ll probably always have to acknowledge the sneers and jeers for my efforts. That’s OK with me. It’s all worth fighting for. And children like Sabrina Shannon and John remind me to never stop trying.

Religious Ed Donut Party: My son came home from religious ed Sunday morning totally bummed because apparently his teacher handed out Dunkin Donuts as a reward for something earned by the class. The teacher did ask if any children in the class had any food allergies and if so to raise their hand. Um, hello, it’s MAY. He doesn’t know that one of his students has a life threatening food allergy at this point in the school year? It’s all over the paperwork I fill out when I register him for class and every week he brings a bright red allergy medicine bag with him. Not only could this have put John at serious risk but it was so unnecessary for a one hour religious ed class. Why oh why oh why must we keep using food, and sugary donuts at that, as a reward for positive behavior? What upset me most was how excluded and bummed John felt, being the only kid in that class to not eat anything during their donut party. I wasn’t even notified ahead of time so I could have sent something different. I’ll handle this with the religious ed department, and believe me they’ll get an earful. In the meantime, John asked if I could make a glazed donut or one with frosting and sprinkles. It’s time I start making donuts again; I want to make the best version possible for him and everyone else. Stay tuned on that….

I also wanted to share my newest favorite Dairy and Egg Free Lasagna recipe; it’s made with ground turkey and spinach but you could certainly omit or add anything you want. This recipe is completely adaptable to your family’s personal tastes. I’ve used several lasagna recipes in my life, many with gobs and gobs of yummy REAL cheese, and then of course the last eight years, I’ve made a few dairy free lasagna recipes with every type of dairy and cheese substitute imaginable. I have to admit, I love cheese and I miss it especially in dishes like lasagna. Baked pasta dishes are meant for cheese. I’ve played around with various lasagna recipes for years and this is the one I think I’ll keep. My Italian husband LOVED it, and my FA son John really loved it. My FPIES son Michael loved the meat and noodles, and especially the crumbled tofu. My other three children loved the meat and noodles. It is a great recipe that everyone loved. And it’s even better the next day. It also freezes very well for one month.

You could use my tomato sauce recipe from a few posts ago for the sauce, (the one with the turkey meatballs), and add browned, cooked ground turkey. To save time, you could also just use a jarred sauce (I use Bertolli Red Wine Marinara)  and add browned turkey or browned ground beef. I also like to add some fresh herbs to the final sauce to freshen the flavor. A few other tips to save time: use oven ready pasta sheets or you could use whatever egg free pasta brand you like. The “ricotta” mixture is actually crumbled tofu with a little sweetener and vinegar. I love to add thawed frozen spinach to the tofu mixture, and sometimes I’ll even add finely chopped leftover cooked broccoli, zucchini, etc. too. But make sure to finely mince it. I also like to make a dairy free Bechamel sauce while I’m browning the ground turkey. The bechamel is mixed with the tomato meat sauce mixture to make a creamier, “cheesy” sauce. I use the dairy free mozzarella cheese sparingly in between layers because it isn’t real cheese and gets too gooey if you over do it. The bechamel makes up for the lack of “cheesy” layers. One more note about the dairy free cheese: you’ll want to broil the top of the lasagna at the very end for a couple of minutes to get that beautiful browned cheese look. Finally, I like to make this recipe in two 8 inch glass baking dish, one for smaller lasagna for today, freeze the other for another night. If you use the old-fashioned kind of noodles that need to be boiled, just cut the noodles in half to fit the 8 inch square dish.  Alternatively make the dish in a 13 x 9 glass baking dish.  Enjoy!

DAIRY AND EGG FREE LASAGNA

Tomato Sauce:

1 large jar marinara sauce or 2 c. homemade sauce

1 tsp. olive oil

1 lb. ground turkey

1/4 c. chopped fresh basil

1/4 c. chopped Italian parsley

Salt and pepper to taste

Dairy Free Bechamel Sauce:

4 T. dairy free margarine

3 T. flour

2 c. dairy free soy or rice milk

salt and pepper to taste

pinch nutmeg

Dairy Free Ricotta Mixture:

2 packages Firm Tofu, undrained

3/4 tsp. agave nectar

1 1/2 apple cider vinegar

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground pepper

1 10 oz. package frozen chopped spinach, thoroughly squeezed and drained

For Layering

1 package dairy free mozzarella cheese, shredded (I use Follow Your Heart, but many people love Daiya’s shredded cheese. We cannot use it because it contains pea protein)

1/2 package no boil lasagna noodles or other egg free noodles, (if using regular noodles, cook and drain according to manufacturers’ directions).

Preheat oven to 400 degrees and rub the bottom of two 8 inch glass baking dishes with dairy free margarine. Set aside.

To make tomato sauce, heat large skillet on medium high and add 1 tsp. olive oil. When hot add ground turkey, add a few grinds of pepper and a pinch of salt and cook until no longer pink and cooked through. Add tomato sauce to skillet, and add fresh basil and herbs. Simmer on low and start making Bechamel sauce.

To make Bechamel Sauce, melt dairy free margarine on low in a saucepan. Add the flour to saucepan and whisk mixture until flour is incorporated and not lumpy, about 1 minute or so. Slowly add the soy or rice milk, and a little kosher salt and pepper to taste. Whisk constantly for about 10-15 minutes or until mixture resembles heavy cream and coats the back of a wooden spoon. Once sauce is thick, add to the tomato sauce mixture and simmer on low to heat through.

To make “Ricotta”, mix all Ricotta ingredients in a medium bowl. Set aside.

To make layers:

Ladle 1/4 c. tomato/bechamel sauce on each 8 inch glass pan. Add pasta sheets, layer “dairy free” tofu ricotta mixture on top of sheets, then the tomato meat sauce, then a 1/4 c. or so dairy free cheese. Repeat mixture 2 times, ending with tomato sauce mixture on top. (Feel free to cover the other lasagna pan tightly with foil and freeze. ) Cover tightly with foil and bake for 45 minutes. Remove foil and sprinkle a 1/4 – 1/2 c. dairy free mozzarella cheese on top. Switch oven to broil and broil for 2 minutes or less to get a slightly browned look on top.

Let dish settle for 10-15 minutes and serve.

These would also be great packaged up in a cute little basket as a gift for teachers during teacher appreciation week, conferences, etc.

Enjoy Passover and Easter with your families!!

DAIRY, EGG AND NUT FREE CHOCOLATE CHIP MUFFINS

1/2 c. dairy free margarine (I use Fleischman’s UNSALTED ONLY)

2/3 c. soy or rice milk + 1/2 T. white vinegar (let sit for 5 minutes)

2 T. water

1 1/4 T. good quality vanilla

2 c. unbleached all purpose flour

3/4 c. granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. dairy free mini chocolate chips (I use Enjoy Life for this recipe)

Preheat oven to 350 degrees and spray 12 muffin cups with dairy free baking spray, set aside.

Melt the dairy free margarine in microwave for 30 seconds, and use a wire whisk to mix with soy milk/vinegar mixture, water and vanilla extract. In a medium bowl combine the flour, sugar, baking powder, baking soda and salt with a wire whisk. Add liquid ingredients to dry ingredients using a rubber spatula and stir only until combined. Stir in chocolate chips.

Divide the batter evenly among the prepared muffin cups and bake until tops are light brown, about 20 minutes (every oven bakes differently so start checking around 18 minutes. Cake tester or toothpick should come out clean when inserted in middle.

Cool and serve.

A couple of tips:

• use dark meat ground turkey because the lean stuff tastes dry.
• omit the grated veggies and just use grated onion in the sauce if you don’t have veggies on hand. I simply like sneaking in veggies when possible.
• use GF pasta and GF panko crumbs if you need to (kinnikinnick brand carries a GF panko)
• I like to bake my meatballs for two reasons, reduce the fat in frying and it is faster and easier to bake them in the oven and add to sauce later.
• I like to serve dairy free garlic bread with this dish: DF baguette, cut in half and sliced lengthwise. Melt 2 T. DF margarine and add 3-4 minced garlic cloves. Brush on both cut sides of bread, wrap in foil and bake in a 425 degree oven for 10 minutes. Unwrap, position bread to open face and set broiler on high. Broil to toast lightly, 1-2 minutes and KEEP AN EYE ON IT!
• This spaghetti and meatball recipe can be used to make leftover meatball sub sandwiches the next night. MY personal favorite!!

Finally, a few housekeeping notes. It seems as if I have had more than the usual negative comments on my blog recently. I don’t like the negative tone and I don’t like wasting my time addressing insensitive remarks. So if you choose to leave this type of comment here, think again. I won’t read it and I won’t address it. My blog was created nearly three years ago as a forum to share my favorite recipes and offer my personal stories regarding our struggles and even triumphs regarding the world of food allergies. I didn’t start this blog to be controversial, a know-it-all or even an alarmist. I LOVE the positive and loving messages so many of you give to me in your comments and emails. Words cannot express how much they have meant to me and how it has kept me going on the REALLY tough days of advocating and writing. Your positive energy has been a true blessing and I am so grateful. For those of you that troll around and talk smack…different story. If you want to stir the pot, go write to Joel Stein or something. I have no interest in addressing ridiculous and negative comments. Also, please keep in mind that all my recipe postings are provided here for FREE because I truly enjoy creating them and love to give them to all the food allergy mama’s out there who simply want to bake and cook great food for their families. No, I am not a chef, I did not go to culinary school, I am not a nutritionist, I am not a doctor or allergist. I am simply a mom whose passions include my family, great food and working to educate about food allergies. That’s the bottom line.

DAIRY AND EGG FREE SPAGHETTI AND TURKEY MEATBALLS

For Sauce:

1 T. Extra Virgin Olive Oil

1 small onion, peeled and gated

1 c. grated, peeled veggies (I like a combination of carrots and zucchini) simply omit if your kids aren’t thrilled with the veggies)

1 28 oz. can crushed tomatoes (I like Muir Glen Organic with Basil)

1 15 oz. can tomato sauce (Muir Glen)

1 3/4 tsp. dried Italian Seasoning

1/4 tsp. dried Thyme

1 T. fresh Italian parsley (optional)

Salt and Pepper to taste

F0r Meatballs:

1 lb. dark meat ground turkey

3/4 c. panko crumbs

1 tsp. dried Italian Seasoning

1/4 tsp. dried Thyme

1/2 tsp. kosher salt

1/4 tsp. fresh cracked pepper

2 T. water

Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl combine the meatball ingredients until mixed together. Use your hands to roll mixture into 1 inch balls and place on parchment paper. Bake for 15 minutes or until no longer pink.

Meanwhile, heat a large Dutch oven or heavy pot over medium high heat for about a minute. Add olive oil and grate onion and/or veggies directly into pot. Add seasonings, and salt and pepper to taste and saute about five minutes or until onion is translucent. Add canned tomatoes and tomato sauce and simmer on low heat for 15 minutes (during the time the meatballs cook).

Heat a big pot of water to boiling and cook pasta according to package directions. Add cooked meatballs to sauce and simmer for five additional minutes. Drain pasta and pour into a big bowl, adding meatball/sauce mixture to spaghetti. Serve with crusty bread, garlic bread and a salad.

Like many of you, our family doesn’t go out to Baker’s Square to get our free pie on Wednesdays because of John’s allergies. I only go when I am taking my non FA 10-year-old daughter for a Girls Only night out (our house is obviously ruled by too many boys:) Chloe loves it as much, if not more than me. She flips through the pie chart and reads every single line describing the deliciousness of each pie. Me? I have become fixed on only one type of pie lately; the Fudge Brownie Pie. But it has dairy, eggs and OMG nuts. Lots of them.

I couldn’t stop thinking about this pie, so I decided I had to recreate it at home. John and the boys just had to know what magic this pie holds. Lucky for me, it is so easy to make that you could literally throw it together on a weeknight as a special treat, or better yet, for company coming for dinner. I do have three rules when making this pie:

1. Serve Warm

2. Serve with dairy free ice cream

3. Serve with either a Chocolate Drizzle or Strawberry Puree Drizzle

These three rules are a must, or else the pie won’t be as special as the one served in Baker’s Square. Enjoy and Happy Baking!!

DAIRY, EGG AND NUT FREE FUDGE BROWNIE PIE

1/2 c. dairy free margarine (I use Fleischman’s)

3/4 c. granulated sugar

1/2 c. silken tofu

1 1/4 tsp. good quality vanilla extract

2/3 c. unbleached all purpose flour

1/2 c. cocoa

1/2 tsp. baking powder

1/2 tsp. salt

2/3 c. dairy free chocolate chips (Divvies or Enjoy Life) plus. an additional 1/2 c. chips melted in microwave (30 secs to 1 minute) for Chocolate Drizzle

Preheat oven to 350 degrees and spray a 9-inch glass Pyrex pie plate with dairy free baking spray.

In the bowl of a mixer fitted with a paddle attachment combine the dairy free margarine and sugar until light and fluffy. Add the tofu and vanilla extract and mix well.

In a separate medium bowl, combine the flour, cocoa, baking powder and salt with a wire whisk. Add to margarine mixture and combine well. Stir in 2/3 c. dairy free chocolate chips with a rubber spatula and transfer batter to prepared pie plate. Bake about 25 minutes or until toothpick comes out just clean ( a few crumbs attached to toothpick is best, and will ensure a moist pie).

Cool slightly, or make ahead and rewarm slices in microwave. Serve each slice with a small rounded scoop of dairy free ice cream and a generous drizzle of chocolate sauce.

On a separate note, my good friend Lori Sandler, owner of the famous Divvies Bakery and gorgeous cookbook The Divvies Bakery Cookbook is hosting Navigating Food Allergies, a cooking/talk show about how to cook for food allergies, shopping for ingredients and how to bring your food allergic kiddos into the kitchen with you to have some fun cooking! The show is sponsored by The Motherhood and ConAgra Foods (the maker of those miraculous Fleischman’s Unsalted and Dairy Free Margarine Sticks that I so heavily rely on). I will be joining her as co-host, as well as many of my other favorite food allergy bloggers, to join in the discussion with our own tips and tricks. The show is today, 1 pm EST/12 pm CST, and you can link in through here. Come with your questions and comments and I REALLY hope to see many of you there! Happy Baking Everyone!

DAIRY, EGG AND NUT FREE CHOCOLATE SUGAR COOKIES

1 c. dairy free margarine (I use Fleischman’s)

1 1/2 c. granulated sugar

1/2 c. unsweetened applesauce

2 1/4 tsp. good quality vanilla (I use Nielsen-Massey)

3 c. unbleached all purpose flour

3/4 c. cocoa powder (I use Hershey’s)

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In the bowl of a mixer fitted with a paddle attachment, combine the dairy free margarine and sugar until light and fluffy. Add the applesauce and vanilla, and mix well. In a separate medium bowl combine the flour, cocoa powder, baking soda and salt with a wire whisk. Add dry mixture to wet mixture and mix until well incorporated.

Chill dough at least one hour in the fridge, or quick chill in the freezer for 30 minutes.

Roll dough out on a lightly floured surface. Dip cookie cutter into a small bowl of flour and cut dough into desired shapes. Add sprinkles or leave plain, and bake 10-13 minutes or until set. Cool completely on cookie sheets.

This particular coffee is super easy, probably one of the easiest little coffee cakes you’ll ever make. Feel free to stir in some blueberries or even dairy free mini chocolate chips. But honestly, I think this cake is perfect “as is”.

Happy Sunday everyone and enjoy what’s left of the weekend!

DAIRY, EGG AND NUT FREE SIMPLE COFFEE CAKE

2 1/2 c. unbleached all purpose flour

1 3/4 c. light brown sugar, packed

1/4 tsp. salt

2/3 c. dairy free shortening (I use plain Crisco)

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 c. dairy free buttermilk (1 c. soy or rice milk mixed with 1 T. white vinegar, let stand 5-10 minutes)

2 T. water

1 tsp. vanilla extract

Preheat oven to 375 degrees and spray a 13 x 9 glass Pyrex dish with dairy free baking spray. Set aside.

In the bowl of a mixer combine flour, brown sugar and salt. Cut in the shortening with your fingers or a pastry blender until it resembles coarse crumbs. Reserve 1/2 c. of mixture and put aside to be used as the crumb topping later.

Add the baking powder, baking soda, cinnamon and nutmeg to the remaining crumbs in mixing bowl. Stir until combined. Add the water and vanilla to the “buttermilk” mixture, and combine with the dry mixture. Do not overmix, small lumps are fine. An overly smooth batter will not produce a tender coffee cake so use a light hand when stirring.

Pour batter into prepared baking dish an sprinkle with reserved 1/2 crumb topping. Bake 20-25 minutes or until cake tester/toothpick comes out clean. Cool slightly and serve warm.

My kids love these muffins, and it’s a wonderful change of pace from all the other breads and muffins I usually make. It’s the perfect balance of sweet and spicy. I especially love the little chopped bits of candied ginger on the muffin top, but if you don’t have any your house just sprinkle the tops with plain granulated sugar. Also, I like to make these muffins not too spicy for my kids, but if you want to kick it up, add up to another 1/4 tsp. ground ginger and 1/4 tsp. cinnamon to the dry mixture. You could also sprinkle more candied ginger on top which will immediately infuse more flavor.

These muffins will be part of my Christmas morning brunch, but they are also wonderful treats to give to friends and neighbors. I hope you enjoy these as much we do!

Happy Baking everyone!

DAIRY, EGG AND NUT FREE GINGER MUFFINS

1/3 c. vegetable oil

1/2 c. molasses

1/3 c. soy or rice milk

3/4 c. dairy free sour cream (I use Tofutti)

1 T. water

1/4 c. packed brown sugar

2 c. unbleached all purpose flour

1 tsp. baking powder

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. ground allspice

1/4 tsp. salt

For Topping:

1 T. granulated sugar

1 T. chopped candied ginger (or more if you want a spicier muffin)

Preheat oven to 400 degrees and spray a 12 cup muffin tin with dairy free baking spray.

In a large bowl, combine the oil, molasses, sugar, soy milk, sour cream, water and brown sugar with a rubber spatula until well combined.

In a separate medium bowl, combine the flour, baking powder, ginger, cinnamon, baking soda, allspice and salt with a wire whisk. Add to the wet mixture and stir until just combined. Divide batter evenly among the muffin cups. Mix together the 1 T. granulated sugar and chopped candied ginger and sprinkle over the muffin tops. Bake 12-15 minutes or until lightly browned and a cake tester comes out clean. Cool.

The best part about this particular Chocolate Crinkle recipe is that it is hands down the easiest and least fussy one you’ll find. I dislike recipes that require excessive chilling time or multiple steps like simmering chocolate over a double boiler. Who has time for that? True, the dough needs to be chilled before using, but I put the batter into a large resealable bag, freeze it for about 45 minutes to an hour (I’ve even gotten away with 30 minutes), and you’re good to go. Cut open the bag with scissors, put some confectioners’ sugar on your hands and scoop out little balls of dough to plop into a bowl of sugar. If you do have the time to spare, chill the dough 3-4 hours or even overnight.

One other tip; DO NOT OVERBAKE. The cookie is meant to be chewy, not dry. The cookies are done after about 10 minutes when they are just set. They you will need to cool completely on the baking sheet. Since all ovens are different I would check your oven after about 8 minutes to see how they are doing.

I promise you this cookie will become your newest favorite holiday cookie. Happy Baking everyone!

DAIRY, EGG AND NUT FREE CHOCOLATE CRINKLES

1/2 c. vegetable oil

1 3/4 c. granulated sugar

1 c. unsweetened applesauce

1 c. cocoa (I use Hersheys)

2 1/4 tsp. vanilla extract

2 1/4 c. unbleached all purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 c. confectioners’ sugar

In the bowl of a mixer fitted with the paddle attachment, combine the oil, sugar, applesauce, cocoa powder and vanilla extract until well combined. In a separate medium bowl combine the flour, baking powder and salt with a wire whisk. Add the dry ingredients to the wet and mix until combined. Put batter into resealable plastic bag and freeze until well chilled, about an hour. (Alternatively, chill in fridge 3-4 hours or overnight).

Preheat oven to 350 degrees and line two baking sheets with parchment paper. Cut open bag with scissors. Lightly flour your hands with confectioners’ sugar and scoop out about 1 inch balls of dough, and roll into a perfect ball. Drop into the bowl of confectioners’ sugar and roll until completely covered with sugar. Place 2 inches apart on parchment lined baking sheets and bake about 10 minutes or until cookies are just set. Do not overbake. Cool completely on cookie sheets.

After making my brother-in-law’s favorite cookie last week, the Molasses, I realized I haven’t posted my other favorite Molasses-type cookie; the Dairy, Egg and Nut Free Gingersnaps. And believe me, they are a snap to make! Unlike most Gingersnap cookie doughs, this one doesn’t need the chill time in the fridge. It’s also not overly-spicy, a big bonus when making them for small kiddos. If you like more or less kick, adjust the ginger measurement according to your taste. But leave the cinnamon measurement as is.

They are wonderful right out of the oven with a cold glass of Soy or Rice Milk, but they are also fabulous as gifts. Make them as an easy dessert for Hanukkah this week, or make double batches to freeze for Christmas gift-giving (perfect for teachers, school nurses, or principals). Here’s to many, many more days of baking ya’ll!!

DAIRY, EGG AND NUT FREE GINGERSNAPS

3/4 c. dairy free vegetable shortening

1 c. brown sugar

1/4 c. unsweetened applesauce

1/4 c. molasses

1 tsp. good quality vanilla

2 1/4 c. unbleached all purpose flour

2 tsp. baking soda

1/4 tsp. salt

1 T. powdered ginger

1 tsp. cinnamon

1/2 c. granulated sugar for rolling cookie balls in

Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the shortening, brown sugar, applesauce, molasses and vanilla until thoroughly combined.

In a separate medium bowl, combine the flour, baking soda, salt, ginger and cinnamon with a wire whisk. Add to shortening mixture and mix until combined. Use a small cookie scooper to divide 1-inch balls of dough onto prepared sheets. Take each mound of dough and roll in your hands until it forms a ball, then roll in granulated sugar. Place back on sheet and bake for about 10 minutes until lightly browned. Cool.

I always love to bring a little assortment of treats to my kids’ class parties, along with some fresh fruit kabobs. I find that little nibbles of cookies and bars travel best, and are less messy. But this time I’m in the mood for something very decadent. I’m thinking I’ll bring these unbelievably yummy cupcakes in miniature versions. They’re a little messy (thanks to the cream cheese frosting) but SO worth it. I also plan to make these cupcakes Gluten Free for the class parties, thanks to my newest favorite Gluten Free Flour Mix (see my previous post). Hope ya’ll enjoy them as much as we have!!

Happy Baking Everyone!!

DAIRY, EGG AND NUT FREE PUMPKIN CUPCAKES WITH DAIRY FREE CREAM CHEESE FROSTING

Cupcakes:

1 stick dairy free margarine (I use Fleischmans Unsalted)

3/4 c. granulated sugar

2 T. water

1 1/4 tsp. vanilla

1 c. pumpkin puree

1 1/2 c. unbleached all purpose flour

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1/4 tsp. salt

Frosting:

1/2 container dairy free Tofutti Cream Cheese Frosting

1 T. soy milk

1/2 stick dairy free margarine (I use Fleischmans Unsalted)

1/2 tsp. vanilla extract

1 1/2-2 c. confectioners’ sugar

Preheat oven to 350 degrees and line 12 muffin cups or 24 mini muffin cups with paper liners. Set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine and granulated sugar until light and fluffy. Add the water, vanilla and pumpkin puree, and thoroughly combine.

In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger and salt with a wire whisk. Add to pumpkin mixture and combine thoroughly.

Divide batter evenly among muffin cups with cookie scooper. Bake 18-20 minutes or until cake tester comes out clean. Cool completely.

To Make Frosting:
Combine dairy free cream cheese, soy milk, dairy free margarine and vanilla until smooth. Add 1 1/2 cups confectioners’ sugar, and add up to 2 cups if you desire a sturdier frosting. Chill 30 minutes before using.

When cupcakes are cooled and frosting is chilled, either dip the cupcakes into the DF cream cheese frosting or use a small butter knife to frost. Keep chilled in the fridge until ready to serve.

Halloween itself was actually a piece of cake (pun intended) this year, as I think we’ve really gotten the whole trick or treating thing down. John trick or treated with his best buddy, and I let him have his freedom to roam the neighborhood. He knows he isn’t allowed to eat anything until he gets home. He also knows he can only have three types of candy, and so does my other children. So my other three children were happy to trade all their Skittles, Smarties and Starburst with John in exchange for his candy. One rule; no peanuts, peanut butter, etc was allowed. Those types of candy were immediately thrown out. Then I made my annual Halloween deal: Trade your bucket of candy with mom for a $10 gift card to Target. Everyone bit, and I collected the buckets. They all stuffed their faces with candy for a good 30 minutes any way, so when I start to see them get sick to their stomachs, that’s when I make my move. No more Halloween candy (for the record, I donate 80 percent and keep 20 percent for me. Remember I am a sweets freak….and I LIVE for Halloween candy. The kids don’t know; I eat it all when they are at school.:)

Of course, I’m always on guard, with a medicine kit nearby at all times, etc. but sometimes you just have to let go and have some fun. Though any mama who has a child with food allergies will tell you, it ain’t easy.

Finally, here’s a treat I made Saturday for one of my fave bands in the whole world, The Dandy Warhols. They were in town Saturday and I happily obliged to make them some Dairy, Egg and Nut Free (Vegan) treats with a twist; Gluten Free. Ya’ll know I don’t always make gluten free treats because our diets are so limited as it is, and if I don’t need to take wheat out I won’t. However, I will need to make it every so often for a class treat, etc. and I am very happy to do so. I asked some good friends for their favorite gluten free flour mixes (including the fabulous Cybele Pascal who was so darn sweet with her advice) but eventually I turned to one that my friend Colette gave me; it worked very well with my base recipes and I loved that it only had a few ingredients. (I was in a rush and just picked out a couple flours at my local market) Here is the Gluten Free Pumpkin Bread I made for the band, and honestly it tastes EXACTLY like my version with regular old flour: Enjoy!!

GLUTEN FREE/VEGAN PUMPKIN BREAD

Gluten Free Flour Mix:

1 1/2 c. brown rice flour

1 c. white rice flour

1/2 c. potato or corn starch

2 tsp. xanthan gum

Mix all together with a wire whisk and store in freezer. Makes three cups, exact amount needed for pumpkin bread recipe.

Pumpkin Bread

1 recipe Gluten Free Flour mix (3 cups flour)

2 tsp baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. nutmeg

2/3 c. dairy free shortening

2 1/2 c. granulated sugar

4 T. Water

1 (15 oz.) can pureed pumpkin, canned

1/4 c. orange juice

Preheat oven to 350 degrees and spray two 8-inch loaf pans with dairy free baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar. Add the water, pumpkin and orange juice, and mix well.

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, salt and nutmeg with a wire whisk. Add the dry mixture to the wet mixture and combine thoroughly. Pour into the prepared loaf pans and bake 50-60 minutes or until an inserted cake tester comes out clean.

** May be frozen, wrapped tightly in saran wrap and foil, for up to two months.

Here’s what I love about her recipe: it only takes about 10-15 minutes to chop and saute the very basic ingredients, then it just sits on the stove and simmers for about four hours or more. Don’t be alarmed by this; if you must leave your house to run through the carpool line for school or sports, simply turn off the burner and just start it up again when you return (just don’t leave for hours at a time with the burner turned off). I love this sauce because I spend just a few minutes after kindergarten drop off to get it going, and then it cooks itself. All I have to do at 5 o’clock is boil some pasta.

If you are familiar with the traditional versions of Bolognese meat sauces, you probably know it is made with white wine and whole milk. Long before I had children I used to make this  version, and will admit it was time consuming. But my mother-in-law’s recipe doesn’t bother with any of that, and just uses good ingredients with a punch of cinnamon to give the sauce the right spice. In fact, cinnamon and cloves are often used in traditional Italian recipes. As you know, any recipe with cinnamon is a recipe I LOVE. One more thing I love about this recipe is it freezes very well, and I always make double batches to freeze.

Don’t worry, I’ll still post my favorite baking recipes, but figured you all would appreciate a Dairy Free Bolognese sauce that simply ROCKS!!! Enjoy!

Grandma Rudnicki’s Bolognese (Meat) Sauce

1/4 c. extra virgin olive oil

2 stalks celery, chopped

2 carrots, peeled and chopped

1 medium onion, diced

2 large garlic cloves, minced

2 T. fresh parsley leaves (or 1 T. dried)

1 lb. ground pork

1 lb. ground beef (I love ground chuck but if you want one lower in fat, ground sirloin is fine)

1 tsp. ground cinnamon

1 T. kosher salt

Freshly ground pepper

1 small 6 oz. can tomato paste, mixed with 6 c. water in a large bowl (I use a whisk to mix together)

Heat a large heavy pot (I use a dutch oven) and pour in olive oil. Once hot, add celery, carrots, and onion. Saute five minutes or until translucent. Add garlic and parsley, saute for 2 minutes. Add ground meats and break up with a wooden spoon, cooking until meat is no longer pink, about 6-8 minutes. Once cooked, add the cinnamon, salt and pepper.

Add the tomato paste and water mixture to the meat mixture. Bring to a simmer and simmer on low for at least four hours, skimming fat off top with a ladle as necessary. Sauce should be quite thick, but if you find it is drying out too quickly, add a tablespoon or two of water to thin it out.

Serve over pasta or freeze!

My Dairy, Egg and Nut Free Pumpkin Chocolate Chip Muffin is one of those recipes that when I finally got it right, I was VERY excited. It’s that good. And the best part? My  5-year-old non -food allergic son Matthew helped create this delicious muffin. He stood at the counter and helped decide how much cinnamon to put in, whether it needed vanilla, and if the batter needed a good sprinkling of sugar on top before baking. He really had some fantastic suggestions and it made him really proud to know that he had a big part in making such a yummy treat.

For many of us who long to bake allergen safe and delicious treats with our children, it is in those moments of baking with our children that we feel connected to our childhood, and at the same time giving them a sense of normalcy with theirs.

Enjoy these gorgeous fall days everyone….they are always just a little too short. Happy Baking!

DAIRY, EGG AND NUT FREE PUMPKIN CHOCOLATE CHIP MUFFINS
1 c. dairy free margarine
1 1/2 c. granulated sugar
4 T. water
1 tsp. vanilla
1 15 oz. can pumpkin puree (not pie filling)
3 c. unbleached all purpose flour
2 tsp. baking soda
1 tsp. salt
1 1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 c. dairy free mini chocolate chips (I use Enjoy Life)
Granulated sugar for sprinkling batter

Preheat oven to 350 degrees and spray 18 muffin cups with dairy free baking spray, set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, sugar, water, vanilla and canned pumpkin puree thoroughly.

In a separate medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger with a wire whisk. Add to the margarine mixture and mix on low until combined. Stir in the chocolate chips using a rubber spatula.

Use a cookie scooper to divide batter among the 18 muffin cups. Sprinkle tops with just a little granulated sugar and bake 18-25 minutes (NOTE: Oven temps vary quite a bit, check on your muffins after 18 minutes to see how they are doing. Muffins are done when lightly browned and a cake tester comes out clean). Cool and serve!

This Dairy, Egg and Nut Free Apple Cinnamon Crunch Bars are a delicious cross between an apple crisp and an apple pie. I love this treat slightly warmed with a small scoop of soy ice cream right on top of it. My 10-year-old daughter loves it for breakfast…though I have to admit it is a bit of a stretch to serve for breakfast. But once in a while, who cares if you serve treats for breakfast, right?

Enjoy these beautiful fall days everyone…they go by way too fast. Happy Baking!

DAIRY, EGG AND NUT FREE APPLE CINNAMON CRUNCH BARS

CRUST

2 c. unbleached all purpose flour

1/2 c. granulated sugar

1/2 c. quick cooking oats (PLUS 1 c. ADDITIONAL OATS TO ADD FOR TOPPING LATER)

1/2 tsp. baking powder

1/4 tsp. salt

1 c. dairy free margarine (I use unsalted Fleischman’s), cut into small cubes

2 T. water

APPLE FILLING

4 c. peeled and thinly sliced apples (I use any variety I have on hand, but love a mixture of different varieties like Braeburn, Cortland, Gala and Granny Smith.

1/4 c. unbleached all purpose flour

3/4 c. brown sugar (light)

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tsp. vanilla

Preheat oven to 350 degrees and spray a 13 x 9 glass baking dish with dairy free baking spray, set aside.

In a medium bowl, combine flour, 1/2 c. sugar, 1/2 c. oats, baking powder and salt with a wire whisk. Add cubes of dairy free margarine and cut in with a pastry cutter or two knives. Once mixture is the size of peas (some bigger chunks are fine too) add the water and stir with a rubber spatula until incorporated. Press half of mixture into prepared baking pan using the back of a measuring cup or spoon, or use your hands but slightly wet them to make this process easier. Set aside. Add an additional 1 c. oats to the remaining flour mixture in the bowl and mix thoroughly using a rubber spatula.

In a medium bowl, combine apples, flour, brown sugar, cinnamon, nutmeg and vanilla. Pour apple mixture over the prepared crust in baking dish. Sprinkle remaining flour/oat mixture over the apples and bake about 45 minutes or until top is lightly golden brown. Cool and cut into squares.

Many of you who read this blog on a regular basis know I love any and every type of apple dessert. I have a strong love for the pairing of apples and cinnamon. This Bundt cake fits the bill exactly. It is moist, but not too sugary and dense like many other Apple Cakes. I’m not terribly health conscious, but I do think that most desserts like this don’t need all the oil and sugar. This cake is lightened naturally by relying on the sweetness of fresh apples, lemon zest and lemon juice. I also like to grate my apples on a box grater instead of peeling and dicing for two reasons: for one, the apples are more evenly distributed in the cake and aren’t weighed down, and the second reason? I’m just too lazy to peel and chop.

I’m so sorry it’s been nearly two weeks since my last post…I can’t believe how fast these weeks have flown by! My kids have started school and with that comes room mom meetings, 504 meeting, curriculum night meetings, sports meetings and everything else that comes with having lots of little ones running around. I promise I won’t go that long again…or at least I’ll try! Happy Baking Everyone!!

DAIRY, EGG AND NUT FREE SPICED APPLE BUNDT CAKE

1 1/4 c. granulated sugar

3/4 c. vegetable oil

3/4 c. unsweetened applesauce

1 T. vanilla extract

3 c. unbleached all purpose flour

1 T. baking soda

1 T. ground cinnamon

1 tsp. salt

1/8 tsp. ground nutmeg

3 c. peeled, grated apples (about 4, any variety but I love granny smith and braeburn)

Juice and zest of 1/2 lemon

Preheat oven to 350 degrees and spray a Bundt baking pan with Dairy Free Baking Spray.

In the bowl of a mixer fitted with the paddle attachment, combine the sugar, oil, applesauce and vanilla until combined. In a separate medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg with a wire whisk. Add to the sugar mixture and mix thoroughly.

In a medium bowl, combine the peeled, grated apples with lemon zest and juice. Use a rubber spatula to fold in apples into sugar/flour mixture. Pour batter into prepared Bundt cake pan and bake about an hour or until top is golden brown and toothpick comes out clean.

Cool slightly, loosen cake from pan and turn onto serving platter. Sprinkle with confectioners’ sugar.