1-1 1/2 (ish) cups cooked, shredded chicken
1/2 can diced chilies
1 tsp cumin
4 oz cream cheese
3/4-1 cup shredded cheese
3/4 cup salsa verde
Mix together and roll inside of tortillas (4-6), place in 8x8 pan.
1/2 can green macayos enchilada sauce
1 cup half and half
Pour half the sauce over the top of enchiladas, pour half and half, pour rest of enchilada sauce. Top with 1/2 cup shredded cheese.
Bake at 350 F for 30-40 minutes.
Thursday, December 29, 2016
Thursday, December 1, 2016
Dairy-free Chocolate Cake
We made this for Leila's first birthday since we needed a cake to be dairy-free, soy-free, and egg-free. It was delicious! So glad I found Milk Allergy Mom! Here is the link to her recipe.
DAIRY-FREE & EGG-FREE CHOCOLATE CAKE
Heat oven to 350
Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with Earth Balance dairy-free butter and coconut oil.
1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water
Combine ingredients, mix with mixer. Pour batter into a greased pan (8x8, 9x9) or (12) muffin tins.
Bake approximately 30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.
I also used her frosting:
VANILLA FROSTING
1/4 cup chilled dairy-free butter
1/4 cup chilled shortening
1-3/4 cup powdered sugar
1 tsp. vanilla
Mix chilled butter and chilled shortening with a mixer, in a chilled bowl. Add vanilla. Slowly add powdered sugar. Put in refrigerator to chill before icing, if necessary.
You can make this soy-free by using dairy-free & soy-free Earth Balance butter.
DAIRY-FREE & EGG-FREE CHOCOLATE CAKE
Heat oven to 350
Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with Earth Balance dairy-free butter and coconut oil.
1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water
Combine ingredients, mix with mixer. Pour batter into a greased pan (8x8, 9x9) or (12) muffin tins.
Bake approximately 30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.
I also used her frosting:
VANILLA FROSTING
1/4 cup chilled dairy-free butter
1/4 cup chilled shortening
1-3/4 cup powdered sugar
1 tsp. vanilla
Mix chilled butter and chilled shortening with a mixer, in a chilled bowl. Add vanilla. Slowly add powdered sugar. Put in refrigerator to chill before icing, if necessary.
You can make this soy-free by using dairy-free & soy-free Earth Balance butter.
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