Apple upside-down cake recipe (egg free)

Can you believe the fall season is already here? Where has the summer gone? Time flies so fast around here it's crazy!

We've got so many wonderful things to look forward to this fall I can barely wait for it all. Jumping in gigantic piles of fallen leaves with the kids, decorating pumpkins, layering clothes and of course, visits at the local orchard.

For the past couple of years, at around this time, one of our emerging family traditions is to have a day at the farm, pick apples, eat some freshly picked corn on the cob, and then return home for some canning and baking. It's a lovely day filled with tractor rides, muddy feet and barn animals. Sometimes, the kids even get a pony ride. 

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We always come home with a ton of apples and we'll spend the afternoon preparing lots of apple goodies together; apple pies, apple crumbles, apple sauce, and just enjoying apples raw.

I've already shared my go-to apple pie recipe with you and today, I'm going to share our apple upside-down cake recipe, and this one is egg free for those of you with an egg allergy. All you need is my egg free white cake recipe, some apples and spices, and you're ready to go!

What kind of fall activities are you looking forward to this year?

Ingredients

6 apples
1 tbsp of cinnamon
1 tbsp of brown sugar
Vanilla cake recipe (no eggs)

Steps

1. Line a pot with a baking sheet so that your apples don't stick to the bottom of the container.
2. Peal & cut your apples in slices, and put them at the bottom of your pot.
3. Sprinkle the apples with the brown sugar and cinnamon.
4. Prepare the eggless white cake batter and pour over the apples.
5. Bake at 350 degrees Celsius for about 50 minutes.
6. Flip the cake over a plate, remove baking sheet and enjoy! 

Easy gingerbread cookies (Egg free)

Christmas time is in the air and nothing screams Happy Holidays louder than gingerbread cookies.

Can I just take a minute to say how much fun I had with this photo shoot. I'm getting so much better at styling my photos and using daylight (although challenging with babies) to my advantage.

Oh, and also, I discovered that I have absolutely no self control. I ate every.single.cookie. Every last one of them.

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I'm so happy that I finally have an egg free gingerbread cookie recipe... and just in time for our Christmas Tree decorating party!

Do you have any cookie recipe you make every Christmas?



INGREDIENTS:
5 cups Flour
1 cup Butter
1 cup Sugar
1 cup Molasses
1/3 cup Plain Yogurt
1 tsp Baking Soda
3 tsp Ginger
2 tsp Cinnamon
1 tsp Ground Cloves

(makes about 75 small cookies)



1. Mix the dry ingredients together.



2. Add the wet ingredients and mix.



3. Roll dough and use cookie cutters to make pretty shapes.



4. Carefully place each cookie on a platter and bake at 350F for 9-10 minutes.



I have to be honest, the gingerbread cookie, in my opinion, is all about the molasses. A brown molasses will make a milder tasting cookie than a darker one.

I ended up making another 2 batches of cookies to serve at a family Christmas event and they were devoured. DE-VOU-RED. They are seriously yum.

Mini s'mores on a stick

Remember all that left over chocolate from Easter that we froze? Well, I just found a new use for it; gotta use it all up right?

We have a newborn at home, and I really wanted to go camping this year, like, really really. But, um, I don't particularly think it's a good idea to sleep outdoors at 15 Celsius with a 1 month old. So, I had to find a way to bring camping to us! Ding! (That's the sound of the light bulb that went off in my head) Backyard camping!!! We can enjoy the same things, and go to sleep indoors when it gets too cold. I know what you're thinking: "But it's not really camping without s'mores!" My answer: "S'mores on a stick; problem solved." I'm so proud of myself right now.

Have you ever camped in your backyard? What kind of activities would you do to make it just like real camping?

By the way, this is my first official try at food styling (or creating a mess, whatever you want to call it), what do you think? Win or lose?

INGREDIENTS:
Mini marshmallows
Chocolate
Graham cookie crumbs


1. Melt the chocolate. If you use the microwave, make sure you do it in small intervals. Heat for a few seconds, take it out, stir, repeat until melted. If you try to melt it all in one go it might burn.


2. Put the mini marshmallows on toothpicks.


3. Dip the mini marshmallows in the melted chocolate then in the graham cookie crumbs.


4. Leave out to dry and enjoy!


These little s'mores are such a tease, seriously, they just leave you wanting more (I haven't decided if that's good or bad yet...). Oh, and I may or may not have eaten all of the leftover chocolate as a fondue.

Eggless white vanilla cupcake

WE HAVE MOVED!!!!!!

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Last weekend was my son's 2nd birthday. I have a 2 year old son!!! I'm unbelievably proud to be the mom of such a good and sweet boy. In honor of his birthday, considering his egg allergy, I had to come up with an egg free cake recipe. All of the ones I found on the internet weren't simple enough for me, so I decided to make my own. I have to say I am more than satisfied with my recipe; it's moist, fluffy, and delicious.

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Why do we even use eggs in almost every baking recipe? I know the white acts as a leavening agent and the yellow helps everything stick together, but I always wondered if we could do without. I figured a bit more baking powder and a bit of fruit puree or yogurt would do the trick (minus the protein and nutrients found in the eggs). The good news... it does! This eggless vanilla cake recipe is super yummy.

If you know anyone with an egg allergy, or simply want to make a cake for a baby's first birthday, this recipe is perfect! You can vary the flavor by changing the type of extract you use.

egg free vanilla cupcakes

Preparation time: 10 minutes
Bake time: 30 minutes
Oven temperature: 350F
Portions: 10

Ingredients

1/2 cup Butter (salted)
1 cup Sugar
1/2 cup Plain yogurt
1/2 tsp Vanilla extract
1 1/2 cup Flour
3 tsp Baking powder
3/4 cup Milk

Directions

1. Preheat oven at 350F and prepare molds.
2. Cream butter, sugar and yogurt. Add vanilla extract.
3. In separate bowl, mix flour and baking powder.
4. Mix flour mixture and milk alternatively into butter mixture. Do not over mix.
5. Pour into molds (to about 3/4 of the cup) and bake for 30 minutes.







I have to be honest with you, these are simply amazing. Yes, I'm bragging, but when someone's first reaction is: "Wow, these are better than cupcakes with eggs." You can't help jump with joy. Yay! :)

5 minute homemade chocolate pudding

My son has a severe allergy to eggs, so I've been trying to make as many delicious homemade recipes as possible. It's been quite the adventure, especially with desserts, but I've managed to come up with a few recipes that he can safely eat, like this egg free chocolate pudding.

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I've been making this recipe for a while but I usually just kind of randomly put ingredients together. I thought it would be nice to actually figure out the portions I'm using so that others can benefit from this deliciously quick and simple homemade chocolate pudding treat. Quick as in, made and ready in under 5 minutes. 'Cause you know, sometimes you just have to indulge in a quick chocolate fix right now.

chocolate pudding mix

Preparation time: about 2 minutes

INGREDIENTS:
1 cup of Cocoa Powder (unsweetened)
1 cup of Corn Starch
1 1/2 cup of Sugar

chocolate pudding

Preparation time: about 2 minutes
Cook time: about 1 minute
Cool time: about 15 minutes (but you can eat it right away if you want)
Portions: 4

INGREDIENTS:
1/2 cup of Chocolate Pudding Mix (above)
1 1/2 cup of Milk


OPTIONAL:
1/2 tsp of Vanilla essence
1 tbsp of Butter
2 tbsp of Chocolate chips

First, put milk and chocolate pudding mix in saucepan.
Second, heat on medium-high, whisking constantly until it boils and starts to thicken.
Third, remove from heat as soon as it starts to thicken (it will continue thickening as it cools), stir in optional ingredients if you desire.
Fourth, let cool.

There shouldn't be any lumps, but just in case, you can pass the pudding through a fine mesh before cooling.

As the pudding cools, a film will form on top. When you're ready to eat it, simply stir it back into the pudding. If you don't want the film to form, put a piece of plastic wrap directly on it's surface (it has to touch the pudding). When you're ready to eat it, simply remove the wrap and serve.



I'm so very satisfied with how quick, easy and delicious this recipe is. Plus... it's egg free. Yay!

If you want to mix it up I suggest trying different types of sugars (brown sugar, white sugar, cane sugar...) and different types of milk too (whole milk, soy milk, almond milk, rice milk)! The possibilities are endless! You could even add spices like cinnamon or nutmeg, or maybe some peppermint... Deeeelicious!

Sweet dough sticks

Remember this amazing homemade pie recipe I shared with you not too long ago? I had some leftover dough, and I really don't like to waste... so I made a few simple recipes to use it up. This the first.

INGREDIENTS:
Left over dough
Butter
Brown sugar

OPTIONAL:
Cinnamon


FIRST, roll the dough and cut it into sticks.
SECOND, melt the butter and pour on dough sticks with sugar.


THIRD, bake @ 350F for 20 min and enjoy!


As a dip, I used the cream cheese frosting from my chocolate mini cupcake recipe.

Do you have any recipes you make from leftovers?

I've been having an awesome week at work. I'm replacing my team leader who is on vacation and I have never learned so much since I was hired. It's amazing how quickly you learn when you have to figure things out on your own. I got the opportunity to speak with people I had never met, take calls from various clients, research internal procedures... and most importantly, take care of my team... which right now is down to 2/5, but still, we had a lot of fun. (:

Apple almond pie

I love making food on my own instead of buying it premade at the store; it gives me a sense of accomplishment. I also like to know what I eat... have you ever read the list of ingredients on things you buy? Sometimes it's reaaaaally scary; so many scientific words and weird unnecessary ingredients. Anyway, here's my pie recipe, I hope you like it, it's really quick and easy... like most of my recipes.

dough
INGREDIENTS:
3 cups Flour
1 cup Shortening
1 cup Water


First, lightly hand mix the flour & shortening.


I want to stress the word "lightly". If you over mix, your cooked dough will be hard as rock. You want it to be like in the picture. Don't worry, when you add the water it will mix more.

Second, add the water & hand mix. It's normal that it starts messy! Again, try not to over mix.


When you're done, the dough will still be a bit sticky, it's normal. The reason you want it that way is so that it doesn't become too dry when you add flour to your rolling surface.

Third, separate & freeze half in a Ziploc bag for later use.


This recipe makes enough dough for 2 & half pies. if you only put dough on the bottom you can make 5!

filling
INGREDIENTS:
6 Apples
1/2 cup Brown Sugar
1/4 cup Corn Starch

OPTIONAL:
2 teaspoons Cinnamon
2 teaspoons Nutmeg
Handful of sliced almonds


This pie tastes great even without the optional ingredients. Also, you don't need a lot of sugar, the 1/2 cup might be too sweet for some people. If you don't like things too sweet, you can use just 1/4 cup of leave it out all together.

First, mix dry ingredients.


I actually added 1 cup of sugar here, because I love sugar, but I found it too sweet, next time I'll go with 1/2 cup.

Second, peel and slice apples, then add them to the dry ingredients.


Third, grease pan, roll half the dough & lay it on the bottom. Add filling.


Fourth, roll & place top dough. Cut extra edges with knife & press sides with fork. Don't forget to makes some holes to allow air to escape while it cooks.


Put leftover dough from edges aside... wouldn't want to waste!

Fifth, bake at 350 Celsius for 50 to 55 minutes. My oven heats a lot so I add an aluminum sheet on the bottom rack to absorb some heat before it reaches the pie.

In case you haven't heard, Dana of Wonderforest created an awesome blogging app; because ya know, the blogger one is no good. It's called Bloggo. With this app you can; create, edit, save, schedule & publish blog posts. You can also keep up with blog subscriptions, approve & delete comments as well as insert photos from your camera roll.

Quick rice pudding

I have a bad habit of never following recipes when cooking so I often end up with a lot of left overs. This is an easy recipe I made with some left over rice I had. Hope you like it.

INGREDIENTS:
1 cup cooked Rice
1 cup Milk
1/4 cup Sugar

OPTIONAL:
2 Cinnamon sticks
Handful of dried fruit & nuts


This isn't an exact recipe, you can vary the amounts according to taste. (:

First, boil all the ingredients until most of the milk has evaporated.


Second, let cool, serve, add seasoning & eat. :)


I usually season with powdered cinnamon or nutmeg. You can eat it warm or cold.

What easy recipes do you make with left-overs?