Friday, December 26, 2014

Bananas For Cinnamon Rolls

Another Tumblr inspired recipe.  Damn you Tumblr for always making me hungry at all hours of the day or night!

I'll admit this was a little messy but it was easy to clean up so...  Worth it!

I made up the sauce, not being able to have cream cheese frosting and the kids said it was a win.  It also tastes good with nut butters.   Mmmmmmmmm....

The Tumblr posted recipe used premade, canned biscuit dough.  I, of course, had to make our own.

So, this may have started out as a cinnamon roll with cream cheese frosting I saw on social media, but it is all mine made gluten free and vegan and from scratch.

Melt 1/4 cup Earth Balance margarine in a small bowl
Mix 1 cup sugar and 2 teaspoons of cinnamon in another bowl.
Grease a mini muffin tin

Set the above aside.

Place a sheet of foil on oven rack.  Preheat oven to 400.


2-3 cups GF baking mix
1/2 teaspoon baking soda
Dash of salt
1/4 cup Earth Balance stick margarine, cut into pats
3/4 cup vanilla Soymilk

In a medium bowl, mix together 2 cups baking mix, baking soda, and salt with a fork.   Add the margarine and cut in with a fork or pastry cutter until crumbly.  Add the Soymilk.  Mix well.  Slowly add enough extra baking mix to get a batter that just comes together in your hands.  You need to be able to grab some, roll in melted margarine, and then in the cinnamon sugar.

Set up your assembly line:  margarine, cinnamon sugar, greased pan.

Grab teaspoons of dough, roll in margarine, then cinnamon sugar.  Place in a mini muffin well.  Repeat until pan is full.

Place pan on the foil in preheated oven.  Bake for 10 minutes.

Carefully remove pan from oven (my cinnamon sugar was all over top of pan). 😮

Remove from pan onto a sheet of foil.

Banana sauce:

1 medium ripe banana
1/4 cup vanilla Soymilk
1/4 cup So Delicious coconut vanilla yogurt
2 tablespoons sugar

Heat the above in a small sauce pan.  Mash with potato masher.  Serve over rolls.

Sunday, December 21, 2014

3 of my recipes in one!

Merry Christmas!  Look at this adorable holiday pie!

Using:  My Kind Of Crust (link to the left)

And:  Sioux's Soychamel (link to the left)

And: Edamame Mousse (recipe below):

One 12 ounce bag frozen edamame, boiled until plump and tender, drain and reserve this liquid
2 tablespoons vegetable oil

In a food processor or blender, whip the edamame adding the oil and reserved liquid until you have a nice mousse.

Festive and tasty.

Saturday, December 20, 2014

It'll Make You Feel Better Cookies

My Jennie girl has been having a hard time with TMJ for the past two weeks.  On top of that, craving cookies.  I feel like I don't try new recipes as often as I used to.  This gave me the perfect reason to!

1/2 cup Earth Balance stick margarine
3/4 cup sugar
1 cup GF baking mix
1/2 teaspoon baking powder
Dash of salt
1/2 cup organic, dehydrated coconut shreds (be careful it's only coconut shreds if you have allergies)
3/4 cup chopped, frozen cherries
2/3 cup semi sweet chocolate chips

Preheat oven to 325.  Line a cookie sheet with parchment.

Beat margarine and sugar until light.  Add baking mix, baking powder, and salt. Mix until combined. Stir in the coconut, cherries, and chocolate chips.

Drop by rounded teaspoon full 2" apart.   These cookies spread quite a bit.  Bake for about 15 minutes or until set.  Allow to cool on the pan for 2 minutes.  Remove to foil to cool completely.

Thursday, December 11, 2014

Bub's Home Bean Soup

The guys are on the road!  Derek is bringing my Bub home for winter break. Yay!

Since he kicks off his break with wisdom teeth extractions, I thought a good, hearty, home cooked meal would be nice his first night home.  Soup isn't anything he's getting to eat at school and it is pretty chilly out...

I found a sort of unique recipe using refried beans to make a creamy sort of soup.  Bub seriously loves refried beans.  There are a lot of versions online for this type of soup.  As usual, I took the idea and did my own thing with it using the types of spices and veggies he can have.

2 chicken leg/thigh quarters
Water, approx 6-8 cups (enough to cover chicken pieces)
2 tablespoons Bragg's Liquid Aminos
Black pepper
1/2 cups shredded carrots
1 can refried beans

Put chicken parts, water, Bragg's, garlic, and cumin in a 5 quart stock pot.  Bring to a boil.  Reduce heat and cover.  Cook for about 45 minutes or until chicken is tender.  Remove chicken from pot with tongs.  You'll want to put the chicken into something you can shred it in with a couple of forks.

Throw the shredded carrots into the pot.

Peel the skin off the chicken and remove and shred the chicken.  Put just the meat back into the stock pot.  Add the can of refried beans and stir to combine and heat through.

Serve with tortilla chips and cheese.  Bub ate with Beanito Black Bean chips and Daiya vegan cheese.