Wednesday, March 28, 2012

It's a Birthday! Vanilla Cake with Strawberry Cream Frosting

The other day was my birthday and well what else would someone who loves to bake do for their own birthday cake... I spotted a picture of a cake that I just knew I had to have and I made it for myself. I adore strawberries, they are one of my favorite things in the world so of course I love to have a lot of strawberries with my birthday cake and this year there was no exception. I made a four layer cake with strawberry preserves and strawberries between every layer (there was also frosting between the layers, but for me that isn't the important part). 

This vanilla cake was covered in a strawberry cream cheese frosting, it was supposed to be whipped but I had a little trouble with that. Yes, even those of us who have been baking for ages still have our mishaps in the kitchen. 

To make this cake dairy-free I substituted Toffuti cream cheese, Toffuti sour cream, Earth's Balance (for the butter), and coconut milk for the heavy whipping cream (I forgot and shook the can though, you are supposed to chill it and then take the top layer of the coconut milk... the heavy cream layer). Even though the frosting was drippy it was still really good and it made for a beautiful cake, and of course truly delicious (that is the most important part in our house).

We were very happy to have some good friends join us for cake and a bottle of wine, from Cupcake Vineyards of course because what else would a baker pick for her birthday wine. 

The cake recipe is available online at Perry's Plate and includes how to make it as the round like I did or a small sheet style cake (3 layers).

Sunday, March 25, 2012

Bacon-and-Egg Muffins (Dairy-Free)

This morning for breakfast I made these bacon-and-egg muffins that I saw in the new Better Homes and Gardens magazine (don't worry the recipe is also available online and I put in a link to it just above). These muffins are really tasty, especially with some maple syrup on the side. They do take a bit of effort to make, but given you make 12 muffins at once it's not bad. We have enough leftovers for two more breakfasts, helps to not have to do much more than warm something up in order to have a nice weekday breakfast. I do highly recommend making these and if you have the magazine check it out because there were three more yummy looking breakfasts in there too, of course I do plan to make the other three in the coming weeks so I will let you know how they turn out as well.

The only substitutions I made was using soy milk in place of milk and using a cheddar cheese substitute (I would probably add more next time or try using a different cheese substitute as the rice cheese really wasn't able to be tasted). 

Thursday, March 22, 2012

Lemon Streusel Muffins (gluten-free, dairy-free)

Today was an exciting day for me, and many others with restrictive diets in the area we live. Sprouts finally opened, well actually it opened yesterday but I made it to the store today... twice to be specific. I was impressed enough that I took the boys after dinner tonight so they could see it as well. We even ran into a friend of ours who also has a restrictive diet, he was equally excited to hear Sprouts had finally opened. I had been looking forward to this store for a really long time, it seems like it has been about 2 years since it was first announced but that could just be my anticipation clouding my judgement. Anyhow, let me stop going on and on about this and tell you it was worth the wait. They have lots of dairy-free products. 

I spotted these muffins among the many yummy looking dairy-free (yes they are also gluten-free) items and just had to try them, lets hope they are as good as my lemon almond bling muffins. I am really looking forward to breakfast tomorrow and I am also really looking forward to trying many more of the enticing items they had. 

Saturday, March 10, 2012

Strawberry Cake (Dairy-Free)

I was traveling and then was very sick, but I did still manage to make this a few days ago. This strawberry cake was easy to make and delicious. My husband bought me a bunch of strawberries at our local farmer's market so they were nice and fresh and ripe and cull of flavor, yes to me this is the best way to buy strawberries and I have yet to have enough success with growing my own to have enough to make a cake out of them.

I found this recipe through Pintrest from another blog called Two Peas & Their Pod. Here is a link to Two Peas & Their Pod's blog post with the recipe for this yummy cake. For the record we had some for dessert and also for breakfast, a very tasty and versatile cake in my opinion.

To make this cake dairy-free I substituted Earth's Balance Buttery Spread for the butter. For the buttermilk I set out 1/2 a cup of soy milk with 1 teaspoon of apple cider vinegar while I was mixing up everything else (at least 10 minutes) and then used that as my buttermilk (fresh lemon juice also works).