Watch this journal for pictures that make me happy from my everyday life, proof of my commitment to a healthier and happier life, plus pictures and links to recipes that are food-allergy safe.

Tuesday, April 14, 2009

Corn, Part #2.

OK so I got a bread mix from my best friend and his loverly wife.

It is the first bread mix I have seen that didn't require eggs, and it worked in the bread maker.

The bad part was that the box was written almost entirely in Spanish, and the ingredient list said "starch from maize" and for my friends it didn't click that that meant "corn starch". Since I have had a few surprising experiences with corn in the last few weeks, I decided to make it and test it. I had a big piece last night and two small pieces today. No problems!

So far, so good...

Oh, my goodness.

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This was the Whole Foods Organic 365 Chocolate Cake mix. It calls for buttermilk and/or yogurt and 3 eggs. I can't do eggs and I didn't have any yogurt on hand, so I used a glob of unsweetened applesauce and heavy whipping cream. Oh and it called for vanilla extract, but I didn't have any, so I used some vanilla syrup that I have for my lattes.

Oh, my God. That mixed up into a mousse. It was by far the BEST cake I have ever made.

On top of that, I had CANNNED FROSTING to put on it. Now, this frostings #1 ingredient was "confectioners sugar". I know as well as the next guy that unless it specifically says otherwise, confections sugar is sugar and corn starch. But it had been sent to me by my best friend and his beautiful wife for my birthday, so I decided to try it anyway.

I did NOT get sick. I was amazed. And yeah, I ate the whole cake myself.

So imagine my dismay to see this listed on their website:

herrybrook Kitchen is committed to making products that are safe and of the highest quality. We have, therefore, made the decision to discontinue our Ready To Spread Chocolate Frosting due to quality concerns related to shelf life. Please note that the quality concerns are NOT RELATED to allergens or food allergies, and there is no food safety concern. Additionally, our baking mixes, cookies and Vanilla Frosting products are not affected.

So sad! But I will totally make that cake again on a special occasion, even if I just top it with whipped cream. It was just absolutely luscious. If you've been dissapointed by gluten free cake mixes, try it. You won't regret it.

Dessert For Dinner Tonight

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This is the fruit crisp recipe from:

It was delicious. I topped it with some Organic 365 Vanilla ice cream - the only vanilla ice cream that hasn't given me the "soy reaction". You know, anytime a product lists "natural flavorings" or something of that sort, it is a crapshoot if I will get sick or not.

Apple Crisp:
4 cups of sliced apples. I sliced mine very thin left the skins on. I used four small Granny Smith apples. It probably didn't total 4 cups.
1/2 cup oat flour. I bought this at the organic store in town, and it took me a long time to find it.
1/2 cup brown sugar. I use the Splenda brown sugar blend. Note that Splenda has maltodexetrin in it, but I have never, ever had a reaction from it and I have Splenda a LOT.
1/4 cup softened butter, margarine, or shortening. Butter for me, since the others are soy central.
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup rolled oats. I use regular old Quaker oats, even though I have read that they could be contaminated.

Layer the fruit on bottom and top with the mixture of the other ingredients, which you've mixed thoroughly with your fingers.

Cook 30-40 minutes.

It was delicious.


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