This that life musings - fall adventures - Chocolate-Raspberry Ice "Cream" Birthday cake {#dairyfree}

This fall has been a whirlwind more so than I remember;  well, at least it feels that way.  I truly have felt overwhelmed with too many things on my plate.  Yes,  it is true the perpetual rat race just never seemed to stop leaving me feeling beyond exhausted. You know, when there is not enough time to listen to your family and always being preoccupied with some aspect of work be it volunteer, in my business, or on my blog.  So it was time to reassess things a little bit and take a small step back from blogging.  No,  don't you worry my friends I am not leaving the blogosphere but have decided - at least for the time being - on taking time off on the weekend.  Now that I got this out let me fill you in what has been going on these past several months.  Yes,  it really has been months - true recipes have been posted but adventures took a complete back seat.

Both girls are doing great and it is hard to believe that Alena just turned 11; yes, it seems just like yesterday that she was toddling around and we were learning to adjust our diet.  Let me just tell you that  these parental units have come a long, long way and the journey is incredible…

Alena is in 5th and MiaRose is in 3rd grade and this year both of them joined the Junior Cross Country team.  They ran in three different city wide meets and I think both of them enjoyed it; well, truth be said Alena more so than MiaRose but both and did a great job.

We took a trip to the pumpkin patch in Hood River again this year, and in October Ron treated us to a fun little get away to Timberline Lodge up on Mt. Hood.  We stayed in a bunk bed room - yes,  two bunks total of four beds - the girls swam like fish in the pool, we read by the fire, and just had a wonderful relaxing time.

Halloween came and went with lots of fund as well as plenty of dairy free treats for both girls actually way more than they could eat.

And yes,  Alena turned 11 years old;  she wanted to celebrate at home and we had a little sleep over party for her including the favorite games of Topfschlagen and Musical Chairs.  Oh, and cake of course there was cake - she asked for a chocolate raspberry vanilla ice cream cake.  She asked and I delivered…not to toot my own horn but it really was super yummy and hence zero leftovers…Do you want to hear about the cake?  Yes? Maybe?  Well, let me just tell you.  It's super easy but it does take time.  I usually start about a day before we need it :)

Chocolate Raspberry Ice "Cream" Cake

•  1 box of dairy free Brownie Truffle Baking Mix {I used Trader Joe's}    
•  2 Eggs (according to package)
•  1 stick Earth Balance (Vegan Butter) or Olive Oil
•  1  pint Raspberry Sorbet
•  1 - Quart Vanilla Soy ice "cream" 
•  1 - pack frozen raspberries (for decoration)
•       Dairy free Chocolate sauce (for decoration)

1.  Bake brownie crust according to instructions 
2.  Once the crust has cooled down place a catering, or aluminum foil between the crust and the side of the pan.     
3.  Place raspberry sorbet into the fridge - or out on counter to soften.
4. Once the crust has completely cooled down, spread the softened sorbet over the crust.  Cover with aluminum foil and place into the freezer for at least 2 hours; or until firm. 
5. Soften vanilla ice "cream" and spread it on top of the frozen sorbet.  Cover and return to freezer for at least 2 hours; or until firm. 
6. Decorate the top of the cake with raspberries and chocolate sauce
7. Cover and return to freezer for at least one hour or until firm. 
8. Remove about 30 minutes before serving

Birthday Lemon Cake {#Dairyfree} & Sunriver fun

Another year has gone by and Mia Rose is yet another year older.  This was the first year that she did not have a birthday party; now don't you feel sorry for my little pumpkin.  No, it was her choice that we go on a birthday family trip to Sunriver.  Our big little girl ~ birthday fun for the entire family complete with birthday cake, plenty of hot tubbing, swimming, and cross-country skiing.  Yes we all enjoyed ourselves and this was the most relaxing birthday ever….

Mia Rose is like Ron not a lover of chocolate (how can that be since both Alena and I can go miles for chocolate) and she wanted a different type of cake.  She was very specific not chocolate…then we had an idea lemon.  Oh, yes our Mia Rosie loves lemon she can it them just like that.  So we decided that her birthday cake would be a Lemon Cake.  I brought our loaf pan and all the ingredients along to our rental house, which by the way was perfect.   Let me just tell you that this was the perfect, perfect cake.  It very lemony and next time I may add even a little more yet :) Plus it was super easy to make - even in a kitchen that was not my own…Moist, lemony, delicious, and it kept perfectly for a couple of days.

Lemon Cake

For the Cake

2 untreated lemons

1/2 tsp Lemon extract

4 eggs

1-1-4 C Sugar

3/4 C + 1 Tbs Orange Juice

3/4 C + 1 Tbs Olive Oil

2-1/3 C flour

2-1/4 tsp baking powder

For the Frosting
1/2 untreated lemon
1-1/2 C powdered sugar

*** Preheat oven to 390 F and prepare a baking dish*** 

For the Cake

1. Squeeze the lemons, and grate the rind of one lemon. Add together with lemon extract to a bowl

2. Add sugar to the bowl and mix together

3. Beat one egg at a time into the sugar; beat about 1/2 minute each

4. Mix orange juice into the sugar/egg mixture

5. Add olive oil and combine into the dough

6. Combine flour with the baking powder and then carefully beat the flour into

the wet ingredients. Mix well so that no lumps remain

7. Pour dough into the prepared baking dish

8. Bake for 55 minutes or until a tooth-pick comes out clean. Then remove the

cake from the oven and let it cool down. Carefully remove cake from your

baking dish

For the Frosting

1. Squeeze the remaining 1/2 lemon and grate the rind.

2. Mix lemon juice carefully into the powdered sugar

3. Cover the cooled down cake with the frosting

4. Add additional decorations if you like

#Dairyfree {Ariel} Ice "Cream" Cake for #SundaySupper

Are you ready for another fantastic #SundaySupper? I certainly am - and who could not with a theme as decadent as today's. Cheese, Cake, and Cheesecake amazing, right? Today's event is hosted by Angie a.k.a. as Big Bears Wife - be sure to stop by her fantastic Blog BigBearsWife and say "hello" to her :)

I was originally going to sit out this event; but then - thank's to a suggestion from one of my #SundaySupper friends - changed my mind because it was after all Mia Rosies' Birthday not too long ago....She celebrated her Birthday at the Oaks Park Roller Rink {an old Roller Rink with Wurlitzer and all} with some of her girl friends.  There is our big girl -> 


Now, I know, I know you want to hear about the cake...okay first a little more background.  When we are out shopping, the girls always admire all the different cakes available at the bakery of the grocery stores.  You what I mean, right? Ariel, Cinderalla, Tinkerbell...I totally understand the kids, they look beautiful and certainly also taste fine. However, I always have to tell my girls that the cakes are not "safe" - some maybe available in a "gluten free" version, but certainly not "dairy free".  So, I always get a big sad face and then we move on; truth be said that it also makes me a little sad but this year I decided to make for Mia Rosie her very own beautiful Ariel themed cake.  If you know me, you know that I am not a very crafty person...and I was a little nervous.

I started the adventure by visiting the Decorette Shop to get advice, and the decorating supplies {I am lucky - as the store is right around the corner from our house :)}...I got some clear piping gel, a jar of sky blue dye, sanding sugar, an Ariel, sea shells {edible}, crabs {edible}, and starfish...

Here is the result, I present to you the Ariel Ice "Cream" Cake....

I have one picture after it was cut - not a very good picture at all, but it gives you an idea what it looks like...

Are you ready to hear how I made it - and especially what flavors they are? Wait no longer...it was Vanilla - Raspberry and just delicious :) - I made the cake over a period of 48 hours, just to give me enough time with the decoration, so if you are looking for a quick ice "cream" cake this is not it....

#Dairyfree {Ariel} Ice "Cream" Cake

• 1 box yellow cake mix - prepared according to instructions {of course minus the dairy}; swap either oil or Earth Balance for the "butter", and use your favorite milk substitute {I used Pacific brand Oat Milk which is our new favorite}
• 2 half pints of Sorbet (app. 500 ml each) - I used Raspberry from Trader Joe's
• 1 pint of Vanilla Soy, Rice, Almond, Hemp, or Coconut ice "cream" (app. 1 l) - I used Vanilla Soy from Trader Joe's
• Clear Piping Gel
• Blue food coloring (for the ocean)
• Plastic food grade Ariel
• Sanding Sugar 
• Edible dolphin, sea shells, fish, crabs, star fish, etc.

1. Remove one 1/2 pint of Sorbet from the freezer 
2. Bake the cake in a round springform cake pan, cool thoroughly
3. When the 1/2 pint of sorbet is soft,  smooth it over the cooled cake. Cover with aluminium foil and put the entire cake in the freezer.
4. When the first layer is firm enough {be sure that it is frozen} smooth softened half of the Vanilla ice "cream" over the sorbet. {I took the ice "cream" out about an hour before using} Smooth it carefully over the sorbet layer. Cover with foil and return to the freezer
5. When ice "cream" is firm repeat step 3, and 4.
6. When the last layer is firm remove the "ring" from the cake pan. Then, mix the piping gel with the blue food color.  Smooth the mixture onto the cake to resemble the Ocean; pour Sanding Sugar onto the rest of the cake to resemble the beach.  Carefully place a couple of dolphins into the ocean {next to where Ariel will be}, and place the sea shells onto the sand. Cover and return to freezer.
7. After an hour or so put piping gel onto the back of the starfish, and crabs. Place them on the sides of the cake...

P.S.:  It sounds a lot harder than it actually turned out to be.  Really, trust me - remember I am not crafty

         at all....

Are you ready to see what everyone else is bringing to the event today...it is amazing....

Cheese --

• Garlic and Goat by Supper for a Steal
• Quick and Easy Homemade Cottage Cheese by The Meltaways
• Homemade Velveeta Cheese by Juanitas Cocina
• Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
• Irish Cheese Soufflés by girlichef
• Paneer Tikka Masala by Kimchi Mom
• Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
• Ricotta Croquettes by Basic N Delicious
• Cheeseburger Soup by Dinners Dishes and Desserts
• Cherry Blossom Crescents by The Ninja Baker
• Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue's Nutrition Buzz
• Sourdough Cheese Crackers by Curious Cuisiniere
• Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
• Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
• Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
• Baked Mozzarella Sticks by Mama's Blissful Bites
• Paneer Indian Cottage Cheese Pancake by Masala Herb
• Crepes with Strawberry Mascarpone Cream Filling by Soni's Food
• Roasted Pears with Pecorino by Happy Baking Days
• Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
• Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes --

• Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
• Sour Cream Chocolate Chip Cake by Gourmet Drizzles
• Dairyfree Ice Cream Cake by Galactosemia in PDX
• KitKat Chocolate Cake by The Urban Mrs.
• Old Fashioned Caramel Cake by There and Back Again
• Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
• Flourless Chocolate Bean Cake by Vintage Kitchen
• Dense Chocolate Cherry Cake by What Smells So Good?
• Tequila Lime Cupcakes by Mama Mommy Mom
• Almond Polenta Cake by Shockingly Delicious
• Salmon Cakes by Family Foodie
• Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

& Cheesecakes

• Kit Kat Cheesecake Brownies by Chocolate Moosey
• Reese's Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
• Nutella Cheesecake Brownies by The Foodie Army Wife
• Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
• Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
• Chocolate Covered Cherry Cheesecake by Magnolia Days
• Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
• Mocha Cheesecake by The Lovely Pantry
• Lime Cheesecake Bites by Peanut Butter and Peppers
• No-Bake Banana Sundae Cheesecake by The Messy Baker
• Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
• Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
• Cheesecake au Baileys by Baker Street
• Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
• Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
• Chocolate Cheesecake Bites by Mom, What's For Dinner?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

#Dairyfree Cherry Cupcakes

The birthday weekend for Mia Rose is here.  We started the celebration today with cupcakes at the Girls Scout Meeting.  For a a special treat I did not make the usual Blueberry Cupcakes, and instead gave Cherry Cupcakes try.  From what I could tell, they were a huge success as every crumb of cupcake was gone :)

 Cherry Cupcake

• 2 C flour
• 2 tsp baking powder
• 1/2 C sugar
• 1 stick Earth Balance {or other vegan margarine}
• 3 eggs
• 3/4 tsp Vanilla Extract  {I like Spice Hunter brand}
• 1 jar Trader Joe/s Dark Morello Cherries - drained, juice reserved
• 3 Tbl Soy/Oat/Rice Vanilla "Milk"

* Preheat oven to 350 and line 12 muffin/cupcake tins

1. Combine flour, baking powder, sugar, Earth Balance, vanilla extract, and eggs until you have a 

    smooth dough forms.

2. Add "Milk",  continue to mix {I use a Kitchen Aid Mixer}, until fully incorporated

3. Fill tins with the dough,

4, Add cherries (about a teaspoon full each/ app. 5 cherries) and press down

5. Bake for about 20 minutes - remove from oven and cool down -> you can eat them now or continue

    to frost them

Cherry "Cream Cheese" Frosting

• 3/4 package (app. 6 oz.) Tofutti Vegan Cream Cheese
• 1/2 stick Earth Balance
• 1 C Powder Sugar
• 2-1/2 Tbl Cherry Juice {reserved from cherries see above}

1. In a blender combine all of the ingredients until smooth
2. Add to a pipping bag and frost the {cooled down} cupcakes

Mia Rosie enjoying her cupcake...

Ice "cream" cake #Dairyfree & Birthday Party

Another year has passed by so quickly and our big girl just turned nine years old.  It is hard to believe how fast time is running...Alena wanted a real Birthday party this year complete with cake, games, craft, and dinner.  A party like the ones I grew up with - parents entertaining us with fun games, and crafts.

The hostess

For the 2012 Birthdays in our family {I just remember that mine was not included} I have been making - as you may already know - Ice "Cream" Cakes.  It started with Mia Rosie - Vanilla/Raspberry - then Ron - Vanilla/Peach - and now Alena.  Alena however is a complete chocolate lover. No question...so her selection was Chocolate/Blood Orange.  It turned out great {however I think vanilla is much prettier} and everyone loved it.  Oh, and I cheated as the actual cake was baked from a box.

Chocolate Blood Orange Ice Cream Cake
1 box of dairy free Vanilla or Chocolate Cake {I used Trader Joe's Vanilla & added 2 Tbs chocolate}
   Soy/Almond/Hemp Milk
   Egg
   Oil or vegan margarine
2 - 14 oz containers of Ciao Bella Blood Orange Gelato
1 - Quart So Delicious Chocolate Velvet Ice "Cream"
1 - organic untreated orange
6 - marshmallows cut in half

1. Bake cake according to instructions and use your preferred milk substitute, as well as "butter'
    substitute.  Keep 1 container of Gelato on counter to soften
2. Let cake cook down and place a "Tortenring" {catering?}, or aluminum foil between the cake/and
    the pan. It should go all the way to the top of the pan, it will make it easier to remove the pan at
    the end.
3. Spread softened container of gelato on the cool cake.  Cover with aluminum foil and put in
    freezer for at least 3 hours; or until firm.
4. Soften chocolate ice "cream" - spread 1/2 of the container of soft ice "cream" on top of gelato.
    Cover and return to freezer for at least 3 hours; or until firm.
5. Repeat step 3
6. Repeat step 4. Let cool for about an hour, then decorate the cake with orange slices and
    marshmallow. Cover and return to freezer for at least 2 hours or until firm.

Remove 30 minutes before serving!!!

And the party?!  All the kids had a lot of fun.  First there was the ice cream cake;

next a game of "Topfschlagen" {it literally translates to "hit the pot". The eyes of the player are covered, then a pot is hidden with a little gift underneath and the player gets on his knees with a wooden spoon to find the pot}, followed by  the "Mummy" game {kids are in pairs of two and one person wraps the other in toilet paper},

The Mummy Game 

and finally Musical Chairs.

Musical Chairs

For the craft we made Santa's - some kids made Elf's.  I had prepared the craft by covering empty rolls of toilet paper with red felt {I used a glue gun}, and also glued the "head" on top.  The kids decorated, using low heat glue guns, the craft with eyes, beard {cotton balls}, hat, buttons, belt, etc.

And finally the Birthday girls choice for dinner - Wieners...


   

Hazelnut-Chocolate-Cherry Cake #Dairyfree #Glutenfree

This year for her birthday, Alena requested a chocolate cake with something else.  Plain chocolate cake seemed to boring - all of us like nuts, and cherries so this is perfect.  Oh, and did you that Oregon is the biggest producer of hazelnuts in the US?  Yup,  so maybe we should name this cake the Oregon-Chocolate-Cherry Cake...;)


Hazelnut-Chocolate-Cherry Cake -
Jar of Morello Cherries {Trader Joe's} - drained well; or  fresh/frozen cherries
4 eggs
10 Tbl Earth Balance {150 gr}
app. 3/4 C Sugar {150 gr}
3-1/2 oz chocolate {100 gr - ground, or chips - be sure that chocolate is dairy free}
7 oz hazelnuts, ground {200 gr}
*Preheat oven to 350F
1. Separate egg yolk and egg whites;
2. Whisk egg whites until firm
3. In a separate bowl cream Earth Balance with sugar; when well blended add
4. chocolate, and hazelnuts - blend well
5. carefully add the firm egg whites
6. grease a baking pan - pour the dough into the pan and top with the cherries
7. Bake for about 60 minutes, and leave in oven for another 10 minutes after baking

Enjoy!








adapted from http://www.chefkoch.de/rezepte/1449941249890405/Kirsch-Nuss-Kuchen.html

Chocolate Tart #Dairyfree

This is one of the easiest and most amazing desserts; rich chocolate so dense that only a true chocolate lover like Alena can take seconds :)  The source of this recipe is my lovely neighbor. She treated us to a slice a couple of years ago. It was so delicious but not Galactosemia safe; so I tweaked the recipe and yes, it is perfect.

Chocolate Tart
1 frozen pastry shell {be sure to double check the label - I found several that are parve}
8 oz of - this is key - good chocolate; I use Scharfenberger
1 egg
1 C of Soy Creamer {I used Wildwood this time - Silk also works well}

1. Preheat oven to 375F   - take frozen pie crust out of the freezer
2. Chop or break chocolate into pieces
3. Bring Soy Creamer to a simmer
4. Melt chocolate in the cream - stir frequently {I start the melting process in a water bath}
5. Let chocolate / soy creamer mixture cool down a little before adding the egg
6. Pour mixture into the frozen pie crust
7. Bake for 15-18 minutes

Enjoy with side of dairy free whipped "cream"

#HappyBirthday Mom {Omi;Mama} - this post is for you

Today is my Mom's Birthday...at least it is still here in Portland, and this post is for my Mom, or Mama as I call her, Omi for the girlies, and Marianne for Ron.  Friends would you please join me in wishing my Mom a Happy Birthday from afar?  Thank you!!!

One of the hard things about living abroad for me is that we miss many birthdays.  Last year, we were able to celebrate with my Mom in the beautiful German alps, but this year...well, we are back in Portland, and my Mom is in Germany. In any case - Liebe Mama -  Happy, Happy Birthday - Alles, alles gute zu Deinem Geburtstag. I am so glad that you are my Mom - and I am happy that you spent a lovely birthday celebrating with friends.  Thank you so much for all you do for us, and for always believing in us!!!

Look Alena and Mia Rose are singing a song for you...{disclosure: this was not rehearsed as you all can easily tell}

Here is a cute picture of them

Oh, and here is the picture of the three of you...

one with Ron...

 and one with me...

Happy Birthday, Mama - we love you!