Homemade Shopkins Cookie Cakes!

We were invited to a 5th safe party this year!  That’s a record, friends!  We are always humbled, grateful, excited and a bit nervous when we go to parties.  The anti-histamine the allergist has SG on has helped tamp down her constant contact reactions tremendously, but it still occasionally happens.

So, my sweet cousin N invited us to her daughter’s party and offered to have only safe foods.  I offered to make the cake.  N requested a Shopkins Kooky Cookie cookie cake.

The Huzz and I are always up for a good cake challenge, and we tackled this one the way we do best- together.  I baked the cookie cakes and he did all the decorating with the frosting.  Good ‘ole Pillsbury frosting.

We surprised N with an extra cookie cake- Cheeky Chocolate.  As I shaped Kooky Cake with the raw dough, I realized I had enough dough left for an extra cookie cake.  I showed the Huzz several images and he picked Cheeky Chocolate as one he thought he could well.

Without further ado, here are our results:

kooky-cookie

cheeky-chocolate

The baking of the cookie cakes was my part.  I simply use this food allergy friendly chocolate chip cookie recipe from Silk.  Click here for the recipe.

I take about half of the dough per cookie cake and shape it with my hands until the desired shape is reached.  For Kooky Cake, I shaped it into a circle as big as my round pizza pan.  We put parchment paper on the pan and shape the dough on top.  For Cheeky Chocolate, I formed a tall rectangle.  I baked the cookie cakes on 350 on convection for 13 minutes.

We let the round cake cool almost completely before the Huzz cut out the bite marks in Kooky Cake.  Then we let the cookie cakes cool completely before the Huzz decorated the cookie cakes.

We used these Pillsbury frostings:  1.5 cans of chocolate fudge, 1 can of cream cheese (it’s dairy free!), one can of vanilla hot pink frosting and one can of vanilla neon blue frosting.  And my frosting tool that helped me create SG’s beautiful Barbie cake last year.

As for the cake decorating, an artistic person is definitely a plus.  I could not have made these cookie cakes look like this.  The Huzz is artistic and is the one who made these cakes shine.  So, if you wanna try this at home – (and you should! If we can do it, so can you!) then an artistic person is most definitely gonna help make your cake beautiful.  (The feet and hands are just frosting- no cookie cake underneath.)

The cookie cakes were a hit, my daughter had a blast and there was not a single piece of cake or frosting left.  I’d say that was a successful party!

Thank you N for having a safe party when you didn’t have to… you’re pretty rad!

(Did I just date myself by using rad?)  Haha!

Happy cookie cake baking, my friends!

Homemade Crispy Shake and Bake Tofu Tenders

crispy-tofu-tenders

Crispy Tofu Tenders with Homemade Honey Mustard

I have begun to experiment with tofu.

I don’t know why it took me so long to research safe tofu companies. I got in touch with Nasoya and was told their facility is free of dairy, eggs and beef. SCORE!

Let the tofu love begin!

I have made tofu at home three times in a little over a week. I have made a tofu and veggie stir fry twice. Yum!

Last night, I decided to try an old chicken recipe with the tofu.

The result?

Mmmmmm… even the 5 year old liked it! (covered in ketchup, of course, but hey- she ate it happily!)

This recipe comes from allrecipes.com.

I have modified the spices a bit. Feel free to change the spices to ones you and your family enjoy.

I also use homemade bread crumbs, but store bought breadcrumbs or panko would work well, too.

This breadcrumb mixture made more than enough for half a container of tofu. I think I could have used this recipe for the entire package, but I was hesitant to use all the tofu in case this didn’t turn out. But it did and my little family loved it!

So tonight, we are having the other half of the tofu and I’m making these crispy shake and bake tofu tenders again! Along with some garlic mashed potatoes and maybe some stewed fresh green beans. And some homemade vegan gravy for the taters and beans… Mmmm, mmm! I better hurry this post up so I can cook- it’s almost dinner time already!

Ingredients:

2 cups breadcrumbs
3 Tbs canola oil
1/2 tsp salt
1 tsp paprika
1/8 tsp pepper
1/4 to 1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp poultry seasoning
pinch (or a peench as we say) of basil, dried parsley & dried oregano
***********************************************************************
2 flax eggs (2 Tbsp of ground flax and 6 Tbsp of water mixed together)

1 package of extra firm tofu, pressed between two plates for about 20-30 minutes (do this in advance and cut the tofu into strips like chicken tender sized)

Directions:

  1. Preheat oven to 350. Line a cookie sheet with parchment paper.
  2. Prepare your flax eggs in a medium sized bowl and whisk with a fork. When the flax eggs are gelled and gooey, they are ready.
  3. Take everything above the starred line and mix it together in a gallon plastic baggie- adding the oil last. I like to shake the dry ingredients together first and then add the oil.
  4. Dip one tofu strip into the flax egg and then put it into the seasoned breadcrumb mixture and shake. Place the tofu strip onto a parchment lined cookie sheet (foil works, too, but parchment gives you no stick to the pan-ness! 😉 )
  5. Repeat with each tofu strip. If you run out of flax eggs, you will need to make another one (1Tbsp of ground flax & 3 Tbsp of water)
  6. Bake for 5 minutes. Gently flip the tenders. Bake for 5 more minutes. Flip tenders. Bake for another 3-4 minutes, or until tenders are crispy.

Notes:
Serve as you would serve chicken tenders, with a sauce or ketchup. (SG loves it this way.)
The Huzz and I prefer these crispy tenders cut up and served in a bowl along with other food. (Like in a salad or with a pasta dish with the tofu standing in for the chicken.)

It totally looks like chicken- but it doesn’t taste like it. The flavor is all in the crispy coating, so don’t be afraid to spice it up in the bag!

I hope y’all enjoy these crispy shake and bake tofu tenders.   (I’m still working on getting my Southern back, y’all! I kind of lost it from living in Ohio and Iowa for so long!)

 

Coco Whip & Pudding Mix: Dairy Free Parfaits!

PUDDING PARFAIT

Coco Whip.

It’s like dairy filled whipped topping, but better. Thank you SO Delicious for making this AMAZING and SAFE food!

Our local grocery store just got it in and man, oh man… all three of us LOVE IT!

I’m using lots of caps y’all, because we are so thrilled!

A whole new world of recipes have opened up to us.

I’ve been all over Pinterest looking for new recipes to adapt.

Some of the recipes I found require pre-made pudding mixes.

Y’all know me.

If I can make it homemade, I would rather do that. Cheaper. Safer. ‘Nuff said.

Anyway, I found several recipes for homemade pudding mixes that don’t require powdered milk. :::Insert happy dance:::

I tried the one recipe that seemed right. I feel like I kind of have a spider sense when it comes to picking the best Pinterest option when I’ve pinned multiple different recipes.

And my Spidey sense was dead on, y’all.

This chocolate pudding is good!

Make a batch of Silk’s chocolate pudding.

Lately, I’m really big into making homemade mixes, putting them in a cute container and slapping on a reusable chalkboard sticker. I have a chalkboard pen that I use to write on my labels. I’m slightly obsessed, y’all!

In the past few days, I’ve made a brownie mix, homemade Nesquik powder, and homemade pudding mix. I also need to make more of our favorite vegan muffin mix. That jar is running low.  Oh, and yesterday I stocked the freezer with “homemade uncrustables” using store bought bread.  🙂

My point in all this is to simplify life. I get in the mood to make stuff and go for it. It’s nice to have a homemade brownie mix or pudding mix ready to go. And it makes me happy to see it in a cute jar.

Here’s some pics of some of my homemade mixes.

Pudding Mix

Top Shelf: Brownie Mix & Muffin Mix

Top Shelf: Brownie Mix & Muffin Mix

Homemade Nesquik. This would make a great hot cocoa. It's hard to mix with cold mix, but very yummy.

Homemade Nesquik. This would make a great hot cocoa. It’s hard to mix with cold milk, but very yummy.

My supplies:

  • The stickers and chalkboard pen are from Hobby Lobby.
  • The glass jars and the glass jar with a red lid are from Target.
  • The plastic containers are from TJ Maxx.

But I digress… back to the pudding parfaits.

I made the pudding I mentioned above and let it cool in the fridge for several hours.  Then I layered the chocolate pudding and the coco whip in a pretty glass.  I topped it with a strawberry.  I tried my hardest to make the layers pretty, y’all, but it was so messy.  And the batteries on my good camera are dead, so these are all iPad photos.  Oh well.  It works.

The Huzz and I loved the parfaits.  SG only liked the Coco Whip, not the pudding.  But she’s only ever had pudding once before.  She’ll get used to the taste and texture.  The Huzz polished her parfait off.

The verdict?  Delish!  And we will definitely make this again.