Wednesday, October 27, 2010

WEMP-Free version of the Best Pumpkin Cake Ever

Yey! I decided to make a pumpkin cake today, and really wanted my son to be able to enjoy it, I tried it out with a gluten free cake mix and tweaked it a bit, and it looks amazing! I can't wait to taste it to see how close it is to the regular pumpkin cake! :)

This turned out pretty good...the texture is perfect! Which is awesome, since that's usually the difficult part! BUT, I think 1/2 cup margarine is WAY too time I'm gonna try with just 1/4 cup. It actually overpowers the pumpkin! :( BUT, Derek likes it, so that's all that really matters, right?!

If you look at the picture, you probably can't tell which one is even WEMP-Free, can you?!
It's the one on the left...

WEMP-Free version of the Best Pumpkin Cake Ever


1 Betty Crocker Gluten-free Yellow Cake Mix
- 2/3 cup water
- 1/4 cup soy margarine, melted (cake mix calls for 1/2 cup, but too much for this recipe!)
- 2 tsp gluten-free vanilla
- 4 1/2 tsp Ener-G egg replacer
- 6 Tbsp water
2 tsp baking powder
1 tsp baking soda
1/2 cup canned pumpkin
few sprinkles of cinnamon

1. Heat oven to 350 degrees. Grease bottom and sides of 9x9 pan. Flour lightly with wheat-free flour mixture.
2. In large bowl, combine cake mix, baking powder, and baking soda. Add 2/3 cup water, soy margarine, vanilla. In small bowl, whisk together Ener-G egg replacer and 6 Tbsp water. Add to cake mix bowl. Beat together for about a minute to fully combine ingredients.
3. Add pumpkin and cinnamon. Beat for another minute.
4. Pour into prepared baking pan. Bake for 33-38 minutes, or until a cake tester comes out clean. Cool and enjoy!

Best Pumpkin Cake Ever!

at least I think it is! :)
Had this last night at a Halloween party and I had to try it this morning! It's almost finished baking!!!!!
It's rediculous how good it is!

Best Pumpkin Cake Ever


1 Dunkin Hines Yellow Cake Mix
- 3 large eggs
- 1 1/2 cup water
- 1/3 cup vegetable oil
2/3 cup canned pumpkin
a sprikle of cinnamon

1. Preheat oven to 350 degrees. Grease sides and bottom of 9x13 pan. Flour it lightly.
2.. In large bowl, add cake mix, eggs, water, and vegetable oil (exactly as you would if you were making a plain yellow cake). Beat together for about a minute to fully combine.
2. Add pumpkin and cinnamon. Beat for another minute or so until fully mixed.
3. Pour batter into prepared pan. Bake for 32-35 minutes or until a cake tester comes out clean.
4. Cool and enjoy!

Tuesday, October 26, 2010

WEMP-Free Pot Roast with Sour Cream Gravy

I'm tweaking our Pot Roast recipe we'll see how it turns out :)

WEMP-Free Pot Roast with Sour Cream Gravy

Large Pot Roast cut of Beef
3 Tbsp olive oil
1 Tbsp minced garlic
1 medium onion, diced
8 cups water
2 large wheat-free beef boullion cubes
3/4 lb baby carrots
10 small potatoes
12 oz sliced mushrooms
1 cup cold water
1/2 cup wheat-free flour mix
1 cup dairy-free sour cream
1 tsp dried dill

1. In large soup pot, heat olive oil over medium high heat. Add chopped onion and garlic and cook for about 1-2 minutes until soft. Add beef, cut into a few pieces if needed, to fit the pot. Brown beef on each side for about 3 minutes.
2. Add water and beef boullion. Bring to a boil, turn heat to medium-low, and cook for about an 60-90 minutes, until meat is tender.
3. Add carrots and cook for about 15 minutes. Add potatoes and mushrooms. Cook for about 20 minutes.
4. Remove meat and veggies from pot. In small bowl, whisk together cold water and wheat-free flour mix. Add to meat stock and whisk together. Bring to a boil and boil for about 1 minute to thicken. Remove pot from heat. Stir in dairy-free sour cream and dill. Serve gravy over meat and veggies.

Lime Chicken Tacos

I've never had a taco that was anything but ground beef. Ever. But for some reason, I just had a vision of a chicken taco in mind for about a week and then I decided I HAD to try to make them.

Anything with a corn tortilla is good for our family because Derek can eat them! And let me tell you...he sure can eat these! He is 2 1/2 and he ate FOUR whole tacos for dinner when I made these! The girls each at THREE! So, needless to say, these will become a staple meal at our house!!!!

I got the recipe from here, and tweaked it just a tiny bit!

Lime Chicken Tacos (WEMP-Free!)

1 1/2 pounds chicken pieces (with skin and bone)
olive oil
rotisserie seasoning, if desired
1/8 cup white wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
dash cumin
10 corn tortillas
cooking oil
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
1/4 cup sour cream (or dairy-free sour cream)

1. Preheat oven to 400 degrees. In large baking dish, lay out chicken pieces and coat each one with a bit of olive oil. Sprinkle some rotisserie chicken seasoning on them, if desired. Bake for about 40 minutes, or until fully cooked through and no longer pink. Remove chicken from pan and allow to cool enough to touch the chicken with your hands.
2. Pull chicken off of bones (removing skin), and put into a large skillet, over medium heat. Add vinegar, lime juice, sugar, salt, pepper, cumin, green onion, garlic, and oregano. Simmer for about 10 minutes.
3. Meanwhile, in small skillet, heat about an inch of cooking oil over medium-high heat. Once it's just under a boil, add corn tortillas, one at a time. Cook for about 20 seconds on one side, flip over, cook for about 15 seconds, fold in half and cook for about 10 seconds on each side.
4. Serve tacos with cheese, lettuce, salsa, and sour cream (dairy-free, if needed), if desired.

Thursday, October 21, 2010

WEMP Free Apple Fritters

Yum-o! :)

I bought some apple fritters at a nearby farm this morning, and they are SO good....but I couldn't fully enjoy them knowing my son couldn't touch them! :( So, I searched for an apple fritter recipe, made a few substitutions/additions, and they are GREAT!!!!!

It makes my heart so happy when I can do things like this for my favorite little boy in the whole world! He's worth every second!!!!

WEMP Free Apple Fritters

1 cup wheat free flour mixture
1 tsp xanthum gum
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp sugar
1/4 tsp salt
1 1/2 tsp Ener-G egg replacer
2 Tbsp water
2-3 drops orange extract
1/2 tsp vanilla extract
1/3 cup + 2-3 Tbsp vanilla soy milk
1 cup diced apples (about 1 large apple)
canola oil
powdered sugar (for dusting)

1. Combine flour mix, baking powder, baking soda, xanthum gum, sugar, and salt. Mix well.
2. In small bowl, combine Ener-G egg replacer with water according to package. Whisk together. Add soy milk, vanilla, and orange extract to egg replacer mixture and stir to combine.
3. Add flour mixture to milk mixture. Stir until mostly combined. Add diced apples and continue stirring until well blended.
4. In large saute pan, heat about 1 to 1 1/2 inches canola oil until very hot. (it's hot enough when you drop a tiny drop of batter in and it floats to surface).
5. Using a large scoop, drop batter into hot oil (about 2-3 Tbsp balls). Cook on each side for about 2 minutes, until deep golden brown.
6. When fully cooked, remove to a cooling rack, and sprinkle generously with powdered sugar.