Thursday, November 29, 2012

The Perfect Holiday Cake



This is such a fun, and easy cake to make!!!  You can make it with any cake and frosting recipe, but due to our dietary restrictions, ours was gluten and dairy free.  To decorate, we used Edward & Sons Let's Do...® Gluten Free Ice Cream Cones for the "trees" and frosted the leaves using a star frosting tip.  The "path" was made using crushed TRUJOY™ sweets Organic Candy Canes with frosting "edges".  We used INDIA TREE® Natural Decorating colors (blue and yellow) to color the frosting and INDIA TREE® Frost White Decorating Sugar to make the "snow" on top.  The "snowmen" were created using extra thick (so thick you could never spread it) frosting that we rolled into balls and stacked.  Toothpick halves made the arms, dots of frosting made the faces and buttons, and the hats were piped on using a large round frosting tip.  We always use disposable decorating bags which makes clean up easier, and they are even recyclable!

Tuesday, November 27, 2012

It's that time of the year for...





Picking out the perfect Christmas tree...






Having a snowball fight while trying to pick the perfect Christmas tree...





                             Going sledding after you've picked out the perfect Christmas tree!

Saturday, November 24, 2012

A Birthday Tea With Nonnie

We had a "ladies" tea today to celebrate Nonnie's birthday.  It was a wonderful light lunch complete with miniature pumpkin pies!

Wednesday, November 21, 2012

Pumpkin Cake Recipe





INGREDIENTS:
3/4 c Safflower Oil
3 cups Brown Rice Flour
1 1/2 t Guar Gum
1 T Pumpkin Pie Spice
2 t Baking Powder (We use Hain® Featherweight since it contains no corn)
1 t Salt
1/2 t Baking Soda
3 Eggs
1 1/2 c Sugar (We use Cane Juice Crystals or Unbleached Cane Sugar)
1 15 oz Can Pumpkin
1/4 c Rice Milk (We use Rice Dream® Original)
1 c Coarsely Grated Carrot
1 c Walnuts, Chopped

Heat Oven to 350°F.  Lightly oil a 12 cup (10 inch) bundt pan, then dust with flour.  In a lg. bowl whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda.  In a med. bowl whisk together the eggs, oil, sugar, pumpkin, and milk.  Add the egg/oil mixture to the flour  mixture, mixing until fully incorporated.  Mix in the carrots and walnuts.  Transfer the batter to the prepared pan and bake until a wooden pick inserted in the cake comes out clean.  55-60 minutes.  Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.  Rinse out pan and repeat to make second cake.

Frosting:
1 c Shortening(We use Spectrum Naturals® Palm Oil Shortening)
2 lbs Wholesome® Sweeteners Organic Powdered Sugar
Rice Milk (We use Rice Dream® Original)

Cream together shortening and sugar until fluffy.  Beat in rice milk 1 T at a time until desired consistency.  Reserve 1/2 c and tint green using yellow and blue.   Color  remaining with yellow and red to achieve orange.   We use India Tree® Natural Decorating Colors.

Cut each cake in half horizontally.  Spread some frosting on the bottom half of each cake and sandwich with tops.  Place one cake rounded side down on serving platter.  Spread top with frosting and sandwich with remaining cake rounded side up.  Frost entire cake with remaining orange frosting.

For stem, spread reserved green frosting over allergy free ice cream cone.  We use Edward & Sons Let's Do...® Gluten Free Ice Cream Cones.  We piped the remaining extra for decorations



Monday, November 12, 2012

An UP North Sunset

One of the many spectacular sunsets we have enjoyed this fall.  This one really took our breath away while we were doing dishes.  We all had to take a break and watch as God painted a new picture for us each moment till it faded away.