My little guy is allergic to dairy, eggs, nuts and citrus. It’s been a challenge finding foods for him to eat in general and even more so for holidays. I want him to feel special and included so I scoured the Internet to find a cake recipe that works with his allergy list so he could have a special treat this Easter.
First I found a carrot cake boxed cake mix. I double checked all ingredients to ensure it was allergen free. I put the mix, a 15 oz can of pumpkin, 1/2 cup of shredded carrot and 1/2 cup water into a bowl and mixed until well blended. Then I poured it into 2 round greased cake pans and baked for 28 minutes at 350•. The rest of the mix I made into cupcakes.
After they cooled I cut one of circles into ear shapes, using the middle as a bow tie.
(Photo taken from Pinterest because I forgot to take a picture)
Next, I “glued” the pieces together with dairy free frosting and frosted the whole cake. To keep it on the healthier side, I decorated the tie and bunny nose with sliced strawberries.
What do you think? Do you have any Easter recipes to share?
All of my life, I have loved cooking. I am pretty good at it. But never was a good baker. Well not too long ago, a friend of mine posted some homemade scones on Facebook. And that did it. I started becoming a little obsessed with scones. So far I have made cinnamon/sugar scones, blueberry scones with lemon glaze, and today’s batch is Strawberry Lemonade, with a lemon glaze. They turned out great. Who knew I could be a good baker?
Here’s the recipe:
2 c. Bisquick
1/2 c. lemonade mix
1/3 c. low-fat milk
3 tbsp. sugar (2 pkg. Sweet and Low)
1 tsp. vanilla
1/3-1/2 c diced strawberries
1-2 tsp of lemon zest
Mix and form into 8 inch circle. Use more Bisquick if this is sticky. Put on greased cookie sheet; cut into eighths before baking. Bake at 425 degrees for 12 minutes.
Lemon glaze: 1/2 c powdered sugar and 2 tsp lemon juice
Today I made this super easy, no bake pie to bring to a dinner party. You can make it with any candy you want, I used Heath Bar for this one.
12.5 oz heath bar, broken up in bits
8oz cream cheese, room temperature
12 oz cool whip
Graham cracker crust
Break candy into little bits ( unless you cheat like I did and bought the bag of bits). Reserve 1/2 cup for the topping. Next mix together the cream cheese and cool whip in a bowl. Then mix in the rest of the candy. Pour into the graham cracker crust and then top with remaining candy. Let chill in the refrigerator for at least 2 hours before serving.
Looks sooooo good. Enjoy!