Thursday, June 16, 2016

Club Soda Cake

I have all kinds of egg-free cake recipes.  But sometimes my kids just want a funfetti cake from a box like every other kid.  I have made these Pillsbury Cupcakes (EF) for a while but they are still pretty crumbly, so I know the recipe couldn't be made into a cake.  In researching for a better option for a cake using a mix, I found several recipes that use various kinds of soda with the mix.  Because the cake mix is already plenty sweet, I decided club soda would be the best option.  Plus, you aren't adding any fat or calories to the mix.  That is also a plus.  The cake worked out really well.   I have now made it in a sheet pan and layered. 

Club Soda Cake
1 box cake mix
Club soda

Mix cake mix and enough club soda to replace only the liquid in the recipe.  Do not include the eggs in your liquid amount.  For example, I used a Pillsbury Funfetti cake mix.  The box says to mix in 1 cup water, ½ cup oil and 3 eggs.  For this recipe I only mixed in 1½ cups of club soda or 12 ounces.  Pour cake mix into a greased cake pan and bake according to package directions.  I am pretty sure I took the cake out a little early.  Set your timer to check on it a few times and use a toothpick to make sure it is cooked through.

To make a layer cake:
Before mixing up the batter, cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  
Pour batter evenly in the two prepared pans immediately and use box for approximate cook times or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with your favorite icing.

 The topping of this cake is the same sugar paper they use at most commercial bakeries.  
I asked them if I could buy one and they gave it to me!  So generous!!

Sunday, June 5, 2016

Peanut Butter Blossom Cookies {Egg-free}

I have been making these cookies for years.  I originally posted them in January of 2012 as a variation with my Peanut Butter Cookies (EF, DF) recipe.  I decided to move them to a post of their own since most chocolate kisses contain dairy and the peanut butter cookie alone does not.  

My family loves these.  It is also a great recipe to make for non-allergy friends.  They certainly won't miss the egg in this one!  Enjoy!!

Peanut Butter Blossom Cookies

¼ c vegetable shortening
1 c creamy peanut butter
1/3 c granulated sugar
1/3 c packed brown sugar
1 t vanilla
¼ c milk 
1 t baking powder
1 t baking soda
1/4 t salt
1 1/2 c flour
2-4 T additional milk 
3-4 T additional sugar
1 bag of chocolate kisses

Preheat oven to 375°.  In a large bowl, beat shortening, peanut butter and sugars until light and fluffy.  Add milk, vanilla, baking powder, baking soda and salt; beat well.  Gradually add flour, beating until mixed in.  Add additional milk one tablespoon at a time until dough starts to form.  Shape into 1 inch balls.  Roll in additional granulated sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned.  As you remove from the oven, gently press one unwrapped chocolate kiss into the middle of cookie.  Cool slightly on cookie sheet before removing.
Makes about 2-3 dozen cookies.