Peach Crisp

Ahhh... summer fruit is so lovely.  I bought a large box of peaches.  We had peaches with every meal for days.  Thankfully, I had some help peeling and slicing them.  I made a peach crisp and a peach cobbler.  I also saved enough to make one more crisp and another cobbler.  This is the crisp recipe here.  I will post the cobbler recipe soon.  Enjoy!

Peach Pecan Crisp - Click here to link to recipe.  This recipe has pecans but I think it would be just as good without.

Perfect Pie Crust

For Father's Day, my husband requested a blueberry pie.  I used fresh blueberries and it was really good.  Ah... I love summertime when fresh produce is abundant!  I may still make a few more adjustments to the pie filling so I am not posting that just yet.  But you do need to try this crust!  It is so good!!  It is the flakiest crust I have ever made!  Yum!

Perfect Pie Crust << Click to link to the recipe.
ALLERGY NOTE:  I mostly made this crust as described in the recipe but I DID NOT brush this crust with beaten egg!  I brushed it with milk and sprinkled with granulated sugar.  As you can see it turned out a lovely golden color.

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!!

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.

Quick and Easy Paella

This recipe is from my sister-in-law.  I can't really take any credit for it.  Her mom used to make something similar when she was growing up.  Paella isn't typically kid-friendly fare.  But this simpler quick version is a little more kid-friendly.

I usually make this with one package of the frozen seafood blend (shrimp, scallops and calamari) at Trader Joe's.  It is such a good deal!  One of my kids in particular doesn't like the calamari in the mix but loves shrimp.  Next time I make it, I may make it with just shrimp to make for a happier meal time.  ;)

For the rice, I like Vigo Saffron Yellow Rice.  According to several sources it is gluten-free.  But if you are particularly sensitive, please verify.

Quick and Easy Paella

1 package yellow saffron rice
1 lb seafood mix (thawed if previously frozen)
1/2 T olive oil
1/2 T butter
salt and pepper, to taste
frozen peas

Thaw the seafood prior to beginning, if previously frozen.  Cook rice according to package directions.  Also, cook peas according to package directions.  Be careful to not overcook or they will be mushy.  While rice is cooking, heat oil and butter in a skillet.  Add seafood and saute until cooked through, season with salt and pepper.  Sometimes excess moisture will cook out of the seafood from being frozen, spoon out while cooking so the seafood maintains a nice texture.  To serve spoon rice onto a plate, top with seafood and sprinkle with peas.

Banana Cake {Egg-free, Dairy-free}

So, April came and went...  We had a crazy busy month.  That was the first month I haven't posted since I started this blog over four years ago.  But the recipe I am posting today is worth the wait!

I saw a recipe on Pinterest for banana cake that I thought was going to be egg-free.  But when I opened the link, it had eggs.  Boo!  But my mouth was already watering for banana cake.  What is a gal suppose to do?
I thought about it for a few days and decided to create my own recipe.  What do you know, it turned out great!  I even made a two layer cake!

The cake recipe can easily be made dairy-free.  I frosted mine with Cream Cheese Frosting (EF, GF)  and topped it with toasted pecans.  If you are allergic to dairy, use your favorite dairy-free frosting or you could simply sprinkle with powdered sugar.  And of course the pecans would be optional, too.  Enjoy!

If you like this recipe, you  must also try my most popular recipe for Banana Muffins (EF, DF).  

Banana Cake

6 medium mashed bananas

½ c vegetable oil

½ c milk or non-dairy milk

2 t vanilla extract

3 c flour

2 c sugar

2 t baking powder

2 t baking soda

1 t salt

2 T white vinegar

Preheat oven to 350^o.  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.  

Mix cake in a bowl or with a stand mixer.  Blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Once batter is smooth, then mix in vinegar.  The vinegar reacts with the baking soda to help the cake rise, so you don’t want to put it in too early. 

Pour batter evenly in the two prepared pans immediately and bake for about 30-35 minutes 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.

Note:  I have not yet tried this cake in a 9x13 cake pan.  When and if I do, I will update the cook time here.  If you try it first, let me know how it turned out!  Thanks!