Saturday, June 23, 2012

Weekly Update

So my Wednesday was spent following this. It's my Grandmothers swing, and with my parents loosing their house I wasn't going to give this up. So we rented a truck and somehow lifted it onto the truck and somehow followed this through town. Took all of two seconds to unload, weird how that happened. Two hours to load and two minutes to unload.

We then found these coconut ice cream bars and the boys went to town.

That is about it here, if it would stop raining I would have garden news. Just love bunking down at home. 

Monday, June 4, 2012

COTM: Gluten Free/Allergy Free Key Lime Cupcakes

Yes, really Vegan, Gluten, Allergy Free Key Lime Cupcakes. A request came in for them and I am thinking "Do You know how many eggs Key Lime takes?" So after some googling I found this blog and since the recipe was vegan I figure I could tweak it.

This cupcake packs a punch. This cupcake is not for a sissy. Hubby came home and tried one and thought he died and went to heaven, he was still taking about that cupcake in the morning. Took the cupcakes to school where they all got raving reviews.

Please read all instructions, not pull a Marcie when you are trying to figure out why your curd is liquid.

Gluten Free Key Lime Cupcakes
Recipe by Du'In It in the Kitchen
Modified by Marcie Dingerson

1 Oz of Key Lime Juice or 2tbs of Lime Juice
zest from one Lime
7/8 ths cup Coconut Milk
1/3 cup oil (not coconut oil)
3/4 cup organic sugar
1 teaspoon vanilla

Put the 1 oz Lime Juice into a measuring cup, add in the coconut milk and let sit for a few minutes.
Mix and add

1 1/4 cup All Purpose GF Flour
2 Tbs Tapioca Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix and Bake at 350 for 22 minutes.

Let Cool.

Cut out tops to make room for curd.

Lime Curd

1 Cup Fresh Lime Juice
1/2 cup Water
1 1/2 cups Organic Sugar
4 tablespoons Tapioca Flour
1/8 tsp Salt
zest from one lime

Whisk over med heat, stirring constantly, until it comes to a full boil, Let boil for 1 minutes and remove from heat, stir in.

6 tablespoons Coconut Milk
2 tablespoons Earth Balance Butter

Fill in cupcakes and top, set aside to cool.

Lime Butter Cream Icing

1/2 cup shortening
1/2 cup Earth Balance Butter
3 1/2 Cup Powdered Sugar
1 teaspoon vanilla
1/4 cup Lime Juice
zest from one Lime
pinch of salt

Mix together and top.

Although I cheated here, I have been moving away from Palm Shortening so it's not in the house. I used 1/4 cup coconut oil, only about 2 cups of powdered sugar, vanilla, lime juice I don't think I used 1/4 I pour until it was icing and added the zest and salt.