1 3/4 cup confectioners sugar
1/2 cup dairy free margarine
1/8 tsp salt
1/2 tsp vanilla extract
1 T. rice (or soy milk )
Combine 1 1/4 c. sugar, margarine, salt, and vanilla with electric mixer. Add rice or soy milk. Slowly add remaining 1/2 cup sugar. May be refrigerated for up to 1 week.
(taken from Divvies on Martha Stewart Site)
About Me
- Diane Reis
- I am a wife and mother of 3 amazing children. I have a degree in secondary education from Texas A&M University. After teaching Junior High for a few years,I returned to the family floral business. I now specialize in weddings and events as an event planner and floral designer. My website is www.twodandelions.com. I also have a passion for healthy living which was born out of necessity when our first child was diagnosed with severe food allergies.I began studying nutrition 17 years ago and have found ways to turn around our family's health. I feel blessed to work in an industry of creativity both with my floral design business and educating others about health and nutrition.
Tuesday, August 19, 2008
Chocolate Cupcake Recipe (No milk, egg, or nuts)
1 1/2 cup cake flour (not self rising)
3/4 cup sugar
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
5 T. vegetable oil
1 T. white vinegar
1 tsp. vanilla extract
1 1/4 cup water
Preheat oven to 350 F. Wisk together flour, sugar, cocoa, baking soda and salt and set aside.
With an electric mixer, mix oil, vinegar, vanilla extract, and water until well combined. Gradually add flour mixture and mix until smooth, scraping down the sides if necessary. Batter should feel more watery than normal cake batter.
Pour into 12 cup muffin pan that has been lined with paper muffin cups, filling each 1/2 to 3/4 full. Rotate pan 1/2 way through baking. Bake 20 to 25 minutes, until cake tester comes out clean. Remove immediately from pan and cool on a wire cooling rack.
(Recipe from Divvies off Martha Stewart site)
3/4 cup sugar
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
5 T. vegetable oil
1 T. white vinegar
1 tsp. vanilla extract
1 1/4 cup water
Preheat oven to 350 F. Wisk together flour, sugar, cocoa, baking soda and salt and set aside.
With an electric mixer, mix oil, vinegar, vanilla extract, and water until well combined. Gradually add flour mixture and mix until smooth, scraping down the sides if necessary. Batter should feel more watery than normal cake batter.
Pour into 12 cup muffin pan that has been lined with paper muffin cups, filling each 1/2 to 3/4 full. Rotate pan 1/2 way through baking. Bake 20 to 25 minutes, until cake tester comes out clean. Remove immediately from pan and cool on a wire cooling rack.
(Recipe from Divvies off Martha Stewart site)
Back to School
Many of you may be experiencing the quiet in the house that I have today. I actually have some time to sit and work on this blog. All 3 of my children are now in school. For those of you experiencing sending your child with food allergies to school for the first time, I can definitely relate to you. Turning our children over to another adult to care for them can bring a bit of anxiety. The key to a bit of peace lies in your preparation.
It is important to prepare your child's teacher, school nurse, and school staff by giving them the appropriate information on your child's allergy and an emergency treatment plan. It may sometimes be difficult to communicate the seriousness of your child's allergy. People who have not had experience with a child that has food allergies often see us as over reacting and may not even take our situation seriously. In these cases, the first step lies in educating and providing the resources that explain what food allergies are and how a reaction can look. The second step begins with training on how to protect your child from an allergic reaction and how to respond in a situation where your child has a reaction.
Remember that communication is two-way, so as a parent, you will want to listen and allow your child's teacher and others to ask questions. Check for their understanding by asking your own questions as well. Being prepared will make this transition much easier and give you some peace of mind.
It is important to prepare your child's teacher, school nurse, and school staff by giving them the appropriate information on your child's allergy and an emergency treatment plan. It may sometimes be difficult to communicate the seriousness of your child's allergy. People who have not had experience with a child that has food allergies often see us as over reacting and may not even take our situation seriously. In these cases, the first step lies in educating and providing the resources that explain what food allergies are and how a reaction can look. The second step begins with training on how to protect your child from an allergic reaction and how to respond in a situation where your child has a reaction.
Remember that communication is two-way, so as a parent, you will want to listen and allow your child's teacher and others to ask questions. Check for their understanding by asking your own questions as well. Being prepared will make this transition much easier and give you some peace of mind.
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