Friday, October 30, 2009

Velvet Vampire Punch

As I mentioned earlier, I was in charge of making the punch for the Halloween Party at work. I guess I impressed them enough the first time I made a punch for a company party.

I found many recipes for Halloween punches, but it was hard to choose just one. There were some extremely gross ones, but since I would have a limited kitchen, I had to find something easier to make. I saw this recipe, but it didn’t include an image. It didn’t sound too gruesome looking but it was the right color and perfect for the occasion.

velvet vampire punch

I left the lychee eyeballs on the side on a plate as an optional garnish for the punch. You can see mine floating in there.

Also, this recipe includes a crazy amount of alcohol, but the taste is masked by the juice. Don’t let the flavor fool you though, it’s some strong stuff!

Velvet Vampire Punch
adapted from: Devine Dinner Party
printable recipe

1 can (12 oz.) frozen cranberry juice concentrate, partially thawed
1 can (6 oz.) frozen orange juice concentrate , partially thawed
1 can (6 oz.) frozen pineapple juice concentrate (I couldn’t find this, so I used orange pineapple juice)
1 C. freshly squeezed lemon juice (I used bottled)
2 C. brandy
2 bottles (750 mL each) Champagne, chilled

Prepare (dilute) juice concentrates according to the package directions. Combine.

Add lemon juice and brandy. Chill until cold.

Pour chilled juice mixture into your serving bowl. Pour in the champagne. Serve.

I doubled this to make a little over 3 gallons of punch.

Lychee Blueberry Eyeballs

Need a fun sweet drink garnish? These eyeballs would be perfect! Although they look really gross, they’re rather tasty.

During my company Halloween party, I was in charge of making the punch. I chose a red velvet punch and decided to add these eyeballs as drink garnishes. They taste great even without a drink!

lychee blueberry eyeballs

Some of my coworkers were hesitant to try them because they looked so gross! One of my coworkers added this to a shot of vodka. What a great idea!

lychee eyeball shot

I wasn’t able to get fresh blueberries, so I used frozen. I defrosted them enough so that it wasn’t mushy, but soft enough to pierce a toothpick through. At the end the blueberries got too mushy, so if you can get fresh, that would be better. The mushy blueberries ended up staining my fingers and under my nails.

Lychee Blueberry Eyeballs
adapted: from Squidoo
printable recipe

1 can lychees, drained and patted dry (a 20 oz can yields about 18 lychees)
red fruit preserves (strawberry, raspberry or cherry) I used strawberry

Fill lychees with preserves, enough to fill half way. Add a blueberry.

Pierce with a toothpick to hold everything together.

Use to garnish your favorite sweet punch drink.

Wednesday, October 28, 2009

Cranberry Nut Loaf

When I found out that Wendy from Simply Me was looking for guest bloggers, I thought it would be a great opportunity for me. Wendy is cooking her way through Simply in Season. In one year, she would be cooking her way through the first cookbook which focuses on local and produce in season. I thought this was a fantastic idea.

However with the upcoming fall season, she hit a roadblock. There were several recipes that used cranberries, but the poor girl is allergic! Well, we (fellow bloggers and I) came to the rescue!

I chose to make this cranberry nut loaf because it sounded pretty simple, and something I would eat as well. I looked at the ingredients, and it was definitely something I would normally make!

At first, the recipe didn’t mention what kind of cranberries to use (dried or fresh). I ended up using fresh because I guess that’s the point of the book…use fresh! I didn’t have any trouble making this except for some runaway cranberries while trying to chop them. Have you ever tried to coarsely chop cranberries? I ended up pulsing it a few times in my food processor. I also wasn’t too clear when the directions called for 2 TBSP grated orange peel. I assumed the zest of an orange…so that’s what I did.

cranberry nut loaf

Cranberry Nut Loaf
adapted from: Simply in Season
printable recipe

1 cup whole wheat flour
1 cup all purpose flour
1/3 cup ground flax seed meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 egg
3/4 cup white sugar
3/4 cup orange juice
1/4 cup oil
zest of one orange
1 tsp vanilla

1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup walnuts or pecans (divided) (I used pecans)

Preheat oven to 350°F. Grease a 9x5 loaf pan.

In a large bowl, sift together dry ingredients: flour through salt. Set aside

In another bowl, mix together wet ingredients: egg through vanilla, until combined. Add dry ingredients to wet.

Fold in cranberries and half the nuts. Pour batter in the prepared pan. Top with remaining nuts. Bake in preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack for 10 minutes. Invert and remove from pan, allow to cool completely before slicing.

cranberry nut loaf

Gary was upset when I mentioned I was going to bring this to work…so we ended up eating this ourselves. We ended up eating almost half the loaf ourselves. The flax meal made this very filling, and we ended up spoiling our dinners that way. Needless to say, this was a hit!

I think next time for portion control, I will try making this in muffin form.

Tuesday, October 27, 2009

Boston Cream Pie

When I was thinking up a dessert for the party, I was originally thinking of a Boston cream pie. Then I changed my mind and went with éclairs. I ended up think it would be too time consuming and went back to the Boston cream pie idea when I saw this recipe at Hershey’s.

boston cream pie

I told Kai I was going to go back to my original plan of making the Boston cream pie instead of the éclairs. He asked me if I can make it “sausage shaped” to keep with the theme. After a second, I said maybe. I only made another one because I knew one cake wouldn’t be enough to serve everybody who would be coming over, so I indulged him.

I present to you, the Boston cream pie LOAF:

boston cream pie loaf

I don’t think the loaf worked as great as the round cake, but it was worth a shot. Since I used soy milk instead of regular milk, the cream filling wasn’t as thick. Next time, I will probably cook it a little longer to thicken or add more cornstarch if making it dairy free.

Boston Cream Pie
adapted from: Hershey’s
printable recipe


cake:cream filling:dark cocoa glaze:
1/3 cup shortening1/3 cup sugar3 TBSP water
1 cup sugar2 TBSP cornstarch2 TBSP butter or margarine
2 eggs 1-1/2 cups milk (I used soy)3 TBSP unsweetened cocoa
1 tsp vanilla extract2 egg yolks, slightly beaten1 cup powdered sugar
1-1/4 cups all-purpose flour 1 TBSP butter or margarine1/2 teaspoon vanilla extract
1-1/2 tsp baking powder1 tsp vanilla extract
1/4 tsp salt
3/4 cup milk (I used soy)

cream filling, prepare the day before serving, or several hours prior:

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.

bake cake:
Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

dark cocoa glaze:
Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.

Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down.

Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.

Monday, October 26, 2009

Sausages and Beer Brats on Italian Bread

The last thing we served before having dessert were these sausages on Italian bread. We served them up 2 ways, Italian sausages and beer brats. Since I don’t eat pork, I didn’t taste it. Gary tasted both and he thought they both tasted the same.

sausage on rolls

I brought the first batch out and it went like hotcakes. I didn’t intend to serve the beer brats the same way, but since it wasn’t getting eaten plain without bread, I decided to make heroes out of them as well. Both seemed like big hits.

Italian Sausages
Add a bit of oil to a hot skillet. Place sausages in pan in a single layer. Pierce each with a fork to let vent. Continue to cook until brown on both sides. Cut in half and let cook until no longer pink inside.

Beer Brats with Onions
Place a dozen brats, a sliced onion, and half a stick of butter in a single layer in a pot. Add enough beer to cover. Bring to a boil, then simmer until cooked. Transfer to grill or skillet, slice in half and cook until brown. Place back in the beer to serve.

In a separate pan, place sliced peppers and onions. Sauté until tender. Add salt and pepper to taste.

Serve on Italian bread. Slice into sections and serve.

Friday, October 23, 2009

Kielbasa and Sauerkraut

When Kai added this to the menu, I wasn’t so sure about it. I’ve eaten sauerkraut before, but only with hot dogs…and that’s been a while. I wasn’t so sure it was for me. I saw such good reviews on the recipe, that I thought it would be worth a shot. I tried it, it was alright, but it wasn’t really my thing. The turkey sausage I used tasted too much like pork to me. It tasted a lot like the kielbasa I used to eat when I was younger, when I actually ate pork.

My mistake was making a double batch of this. There was barely a dent in the first batch. I thought one wouldn’t be enough, but I guess I was wrong.

I think some people enjoyed this though. If you like the sweet and sour combo, you’d probably like it.

The original recipe called for cooking in the crockpot for 5 hours on high, but I cooked this in the oven instead.

kielbasa and sauerkraut

Kielbasa and Sauerkraut
adapted from:
printable recipe


3 (1 lb) packages kielbasa (2 large sausages in each) (I used turkey kielbasa)
32 ounces sauerkraut
3 cups apple cider
1/4 onion, cut into slivers
4 tablespoons brown sugar

Preheat oven to 350°F.

Slice the kielbasa about 1 inch slices on an angle. Combine all ingredients in a baking pan. Cover pan with foil.

Bake in oven for 45 minutes or until cooked through.

Thursday, October 22, 2009

Turkey Chili

One of the favorite dishes of the night during the party was this chili. When we were coming up with the menu, my friend Kai insisted he didn’t like chili. He doesn’t like spicy stuff…well neither do I, but I love me some chili. Although we added plenty of spices, it still even seemed mild to me. I don’t think Kai tried it at all though.

I made a double batch (which made about 4-5 quarts) of this and all that was left at the end of the day was one lonely bowlful. It was that good!

I took the leftovers to work for lunch and it tasted even better after the flavors melded together.

turkey chili

Turkey and Turkey Sausage Chili  
inspired from:
printable recipe

olive oil
1 1/2 cup chopped cooked onions
1 lb ground turkey
1 lb sweet Italian turkey sausages, casings removed and crumbled (about 5)
2 cans red kidney beans, undrained 
1 28oz can stewed tomatoes, undrained
2 8oz cans tomato sauce
4 chicken bouillon cubes
1 jalapeño pepper, seeded and diced
2 TBSP chili powder (more or less to taste)
2 tsp chili flakes
1 tsp paprika

In a heavy pot or dutch oven, add a little olive oil and cook onions until clear. Set aside.

In the same pot over medium-high heat cook ground turkey and sausages until turkey is browned. Discard drippings. Add jalapeño and onions back in stirring frequently to combine.

Stir in remaining ingredients. Bring to a boil. Use a potato masher (or something similar) to break up the tomatoes if desired.

Reduce heat to medium low and simmer 15-20 minutes, stirring occasionally.

leftover chili

Wednesday, October 21, 2009


I’ve never had jambalaya before…at least I don’t think I have. I’m not normally a sausage person, since I don’t eat pork. Even some turkey sausages gross me out, but since we were having a “sausage fest” party, I had to come up with ingredients I would eat as well. One of the recipes on the menu was a jambalaya. I was originally going to make a crockpot version, however the recipe I wanted to double did not fit in my 4qt crock. I had to find another recipe, and I think this was a winner.

My challenge was finding good food without MSG or nitrates in them. Luckily, we went to Trader Joe’s and there was a full array of different types of sausages for me to try, all without any MSG or nitrates! I saw they had a chicken andouille sausage that was perfect for this recipe.

I pretty much followed the recipe except I used a 28 oz can of tomatoes, used chicken andouille, and accidently forgot to add the shrimp, parsley and green onions at the end. Otherwise, this was great!

Chicken, Shrimp and Andouille Jambalaya
adapted from:
printable recipe


2 tablespoons extra-virgin olive oil
1 1/2 lbs boneless skinless chicken thighs cut into pieces
1 lb andouille sausage, cut into 1/4 inch slices (I used a 12 oz package of smoked chicken andouille)
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice  (I used jasmine)
1 (14 ounce) can tomatoes, chopped,with juice (I used a 28 oz can of diced tomatoes)
2 cups chicken broth or stock (I used bouillon cubes and water)
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

Preheat oven to 350 degrees F.

In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

Add rice, tomatoes with juice, and broth; bring to a boil.

Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.

Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Tuesday, October 20, 2009

Oven Roasted Potatoes

Mmmm…carbs. I love potatoes in any form, shape, or size. Fried, baked, mashed, you name it! This recipe was actually found by Gary. He wanted potatoes one weekend morning (while I was sleeping in), he googled roasted potatoes and he found this. He asked me if we had the ingredients, and it just so happened I do! He ended up trying it and it was awesome.

Since he found it, we’ve had it twice, not including the 10 lbs we made for the birthday party over the weekend. It has also found a permanent spot in the recipe box I’m starting to build. This was the first recipe I added!

roasted potatoes

Oven Roasted Potatoes
adapted from:
printable recipe

1/8 cup olive oil 
2 garlic cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes (optional, more or less to taste)
1/2 teaspoon salt
4 large potatoes, peeled and cubed

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Roast for 20 to 30 minutes in the preheated oven until potatoes are cooked through.

Monday, October 19, 2009

Sausage Fest Birthday Party

Over the weekend, my friends came over to celebrate a few birthday parties. We celebrated a trio of birthdays, Henry, Anna, and myself!

The theme of the party was a sausages, so I made recipes that included sausage, or was “sausage shaped”. Some of the recipes didn’t include sausage, but everything was delicious, so it didn’t matter.

Here are most of the things I made.


pigs in a blanketPigs in a blanket
Using a store bought tube of croissants, cut each triangle of dough in half and wrap each mini dog from the wide side in. Bake at 350° for 15 minutes or until golden brown on top. (the ones pictured are raw)


hoisin five spice chicken wingsHoisin five spice chicken wings
I used this recipe, baked at 425° for 30 minutes.


roasted potatoesOven roasted potatoes
recipe here


sausage fried riceChinese sausage fried rice with shrimp
Using this basic recipe, cook the Chinese sausage before adding rice. Set aside, cook rice and remaining ingredients. Add shrimp and peas at the end.



recipe here

turkey, sausage chiliTurkey Chili
recipe here

kielbasa and sauerkrautKielbasa and sauerkraut
recipe here

italian sausage heroesItalian sausages on a roll
recipe here


sausage heroesBeer brats with onions on a hero
Place dozen brats, a sliced onion, and a little butter in a single layer in a pot. Add enough beer to cover. Bring to a boil, then simmer until cooked. Transfer to grill or skillet and cook until brown. Place back in the beer to serve. I served these like the Italian sausages on heroes. (the Italian sausage heroes is what is really pictured, but you get the idea)


 boston cream pieboston cream pie loaf
Boston cream pie, 2 ways
recipe here

Friday, October 16, 2009

Vegan Chocolate Cupcakes

If Gary didn’t have to eat dairy-free, I probably wouldn’t be as conscious of other people’s intolerances. When he first started getting stomach problems, he cut out different things from his diet to try to find the culprit.

The first thing he tried cutting out was wheat and gluten. I didn’t even know there was such a thing! He next tried cutting out dairy, and he felt like he was a new person. I knew about lactose intolerance, but I didn’t know there were actual milk allergies. He’s eating wheat again, but has completely cut out milk from his diet.

His new revelation has opened my eyes about other people’s dietary restrictions. I look at labels more carefully and make sure there aren’t any allergen triggers. It has made things a little harder in the kitchen, but it’s becoming second nature to me.

Since I’ve started cooking dairy free, I’ve taken into consideration of the treats I bring to work. I have a coworker who is lactose intolerant, who’s birthday just past. I wanted to make cupcakes for her, because she’s a sweetheart and is usually forgotten about when anybody brings treats in. Many times, I’ve brought in treats and she says, “I can’t have that”, and I quickly respond, “Yes, you can! It’s vegan/dairy free.”

After making this recipe, I ended up eating a spoonful of leftover frosting straight up. It was definitely a bad idea to do that, but it was good! I let Gary eat one before I brought it to work and he approved! This is going to sound stupid, but I was really grossed by the frosting and the way it looked on top of the cupcake. Someone suggested adding sprinkles to it to make it look better. I think it helped somewhat. ;)

vegan chocolate cupcakes

Vegan Chocolate Cupcakes with “Buttercream” Frosting
adapted from: Go Dairy Free

printable recipe

for the cake:
1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
5 TBSP vegetable oil (scant 1/3 cup)
1 TBSP white vinegar
1 tsp vanilla extract
1 cup cold water or chocolate milk alternative (I used water)

for the frosting:
1 cup dairy free margarine (or 1/2 margarine & 1/2 shortening, or all shortening)
1 tsp vanilla extract
pinch salt (optional)
2-3 cups powdered sugar
1/2 cup unsweetened cocoa powder (omit for vanilla frosting)
2 – 4 TBSP plain milk alternative or water

Preheat oven to 350° F. Line a muffin tin with 12 cupcake liners. Set aside.

In a large mixing bowl, sift together dry ingredients: flour through salt.

Make 3 small wells in the flour mixture. Place oil in the first well, vinegar in the second, and vanilla extract in third. I used the bottom of my measuring cup to make the wells.

Pour water or milk all over and stir well to combine.

Pour about 1/4 cup batter into each cup. Bake in preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 cupcakes. I doubled this recipe and got 24.

In a large bowl, cream the margarine. Beat in vanilla and salt. Add sugar and cocoa, one cup at a time, beating at low speed until combined. Turn the mixer to medium or high and whip the frosting for about 2 minutes. Mix in milk to thin out to desired consistency.

Allow cupcakes to cool. Place frosting in a thick ziploc bag. Snip of the corner of the bag, pipe frosting from the outside in.

Add decorations as desired.

Wednesday, October 14, 2009

Review: Go Dairy Free

I recently entered a giveaway contest to win a free dairy free cookbook. I was surprised to hear that I actually won a one! I never win anything!

Alisa from One Frugal Foodie contacted me with the good news. She also asked if I wanted to review her book, Go Dairy Free as well. I used her website religiously as one of my dairy free resources, so I was happy to review the book.

I started reading the book once I got my hands on it. Not only does the book include tons of recipes, but lots of facts and info on living a dairy free lifestyle. She includes other blogs, websites, and books that she has used in the past.

Go Dairy Free

I love the recipes to make dairy free alternatives from scratch. Her book is a good guide for someone who is thinking about going dairy free for health or ethical reasons. My only gripe was that the font was a bit small and condensed to read, but I think if she made the font any bigger, the book would be twice as long as the 288 pages it is already.

Monday, October 12, 2009

Crockpot Vietnamese Chicken

Sometimes, when I don’t make something for a while, Gary requests it. Like a crockpot meal for one. He actually said, and I quote, “We haven’t had a crockpot meal for a while. Why don’t you make something”. Well, if it were only that easy. He remember an orange peanut chicken recipe that I made probably 2 or 3 years ago. It was super simple crockpot dish that I found on Yahoo one day, tried it, and it was delish. It was super simple because it required about 5 minutes time, and only 5 ingredients…but I couldn’t remember that last ingredient. Of course, I couldn’t find that recipe again anywhere, but while typing this post, I decided to search Yahoo again, and of course I found it! I don’t know why I didn’t think of searching Yahoo first…duh!

Well, since I didn’t find it in time to make that recipe, I decided to look for something else that would involve chicken. This recipe for Vietnamese chicken was so easy and flavorful. I’ve been meaning to make it for a while now, but I forgot about it because I never had fish sauce on hand. I also hadn’t defrosted any chicken, so this was the perfect recipe to use up the chicken in my freezer.

The original recipe called for adding foil balls on the bottom of the crock to make it similar to roasting the chicken in an oven. I didn’t add the foil, so I let the chicken cook in the marinade.


Crockpot Vietnamese Chicken
adapted from: A Year of CrockPotting
printable recipe

4-6 chicken thighs (I used 2 frozen boneless skinless chicken breasts)
1 1/2 TBSP soy sauce
1 1/2 TBSP fish sauce
1 1/2 tsp white sugar
1/2 tsp ground black pepper
4 cloves chopped garlic
1 TBSP canola oil

Place chicken on the bottom of the crockpot. In a small bowl, combine the remaining ingredients and mix to combine. Pour sauce over the chicken.

Cook on low for 6 hours or 3-4 hours on high. I checked mine at 5 1/2 hours on low, and it was fully cooked already.

Serve over rice.

Edited 12/7/09: I made this again with 2 leg quarters and it was a lot better. The meat was juicy and just fell off the bone.

Thursday, October 8, 2009

1 Year Ago Today

Exactly 1 year ago, today, I started this food blog. Happy blogiversary to me!


To be honest, I didn’t know how long I would keep this up when I started blogging. Most hobbies I attempt to start end up sitting half done on a shelf somewhere. However, food blogging has given me a whole new perspective on food and health concerns.

If I didn’t food blog, I may not have researched and found all these different dairy free recipes for Gary. I may not have opened my eyes to what different types of food are out there for us to start trying. I might not have started cooking religiously until I was unhealthy and broke.

Since I’ve started, Gary has also joined me in the kitchen. We have learned to cook and appreciate the meals we have together now. I think we’ve come a long way since our TV dinner days.

I think if someone like me (who’s messed up Jell-O before) can cook and come up with meals on the fly, anybody can. In one short year, I’ve learned so many tips and tricks. I don’t see this blog ending anytime soon.

On a side note, these next few months may be sparse because of my long work hours and minimal time in the kitchen as a result. I do have many recipes to come from my birthday party next Saturday!

Friday, October 2, 2009

Product Review: Better Than Milk Soymilk Powder

I don’t know if you’re like me or not, but I can never finish a carton of milk. Whether it be regular cow’s milk or soymilk, or any other alternative milks. I mostly use milk for baking, so if I don’t bake for a while, the cartons of milk I buy go to waste.

Sure, I can freeze it, but I’d rather not. My freezer is full, and I’d rather not have a carton of milk in there. I work fairly close by to a Whole Foods market, but I don’t go very often. We would buy the quart tetra packs of soy, rice, or almond milks. I found that I would use maybe a cup or so for baking, then I would leave the pack in the fridge then let it go bad.

Then I found this powdered alternative to soy milk.

soymilk powder

I always thought…there’s regular nonfat and whole milk powders, why not for soy or rice? I thought it was ingenious. Not only would I only make enough for the recipe, it also means less packaging, and it was cheaper per carton. That’s a win-win for me!

So far, I have used this in various recipes that called for soy milk (or any non-dairy milk), such as avocado ice cream, Mexican chocolate snickerdoodles, blueberry buckle, healthy blueberry muffins, and much more. We don’t use much milk for drinking, but I have used it in cereal as well.

I also mainly bought this to make my own whole wheat sandwich bread. We’ve been reading labels and many store bought breads have nonfat milk powder listed in the ingredients. This is a great product to stock in a dairy free kitchen.