Strawberry lemon aid

We went strawberry picking and ended up with 17 pounds of strawberries so I had to get creative on using them

Here's our homemade strawberry lemon aid and it is so good 

Ingredients 

1 cup of water

1 cup of sugar

Place these in a sauce pan and make a simple syrup. Keep on the heat till all of the sugar dissolves

1 pint fresh strawberries

1 cup fresh lemon juice about 8 lemons 

4 to 6 cups of cold water depending on taste 

Once your simple syrup has cooled slice up your pint of strawberries into a blender and 1/2 cup of water and purée 

In a large pitcher combine 

Your simple syrup, puréed strawberries and 4 to 6 cups of cold water

Mix and serve

We placed ours in mason jar cups for drinking and added a slice of lemon and ice. Perfect for a hit summers day 

Posts coming this week

Strawberry shortcake cupcakes, can't wait to share these with you . I think they are a new family fab. They take a lot of work but the end result is worth it. These and the water melon cupcakes will be available T the Whitney point farmers market this Friday 11-6. And as always they are gluten and dairy free 

Posts later this week

Water Mellon cupcakes from fresh water melon purée . These are gluten and dairy free 

Pink lemon aide cupcakes

Pink lemon aid cupcakes gluten free and dairy free.

Ingredients

2 1/2 cups gluten free flour

1 tsp zanthan gum

1 1/4 tsp baking powder

1 tsp baking soda

1 1/4 cups sugar 

3/4 cup pink lemon aide either drink mix ore made or thawed concentrated 

1/2 cup veg oil

4 egg whites

1/2 cup butter milk now we do 1/2 cup of soy and add a tsp of viniger and allow it to sit for ten minuets 

Red food coloring to make the batter pink 

Blend all ingredients, line cupcake pans and bake at 350 for 15 minutes 

Frosting

We used our usual butter creme ( of course we use almond butter in place of butter) and instead of milk we added equal amounts of pink lemonade with the juice from one lemon 

Snicker doodle muffins

1 1/2 cups and 2 tbs gluten free flour
1 tsp xanthan gum
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 egg or egg replacer (following directions on egg replacer box)
1/3 cup butter melter
1/2 cup milk, we used soy milk

Mix all together bake at 400 for 15 to 20 mins

Once out of the overnight we dipped the tops of the muffins in melted butter then in to cinnamon and sugar mix

Thaws were so good and did not last long in my house at all. They are a new fab

Cinnamon roll cake

3 c gluten free flour
1tsp xanthan gum
1/2 salt
1 c sugar
4 tsp baking powder
1 1/2 c milk, almond milk or soy milk
2 eggs or use egg replacer following replacer directions on box
2 tsp vanilla
1/2 cup butter, almond butter, or organic butter melted

Mix all together. Place in greased cake pan
Mix
1 cup bitter, almond butter or organic butter melted
1 cup brown sugar
2 tbs gluten free flour
1 tbs cinnamon

Pour evenly ontop of cake batter
Then take butter knife and swirl in cake pan across side ways and up and down

Bake at 350 for 25 to 32 mind

Prepare glaze
2 c powder sugar
5 tbs milk, almond milk or soy milk
1 tsp vanilla

Drizzle ontop of cinnamon roll cake and serve

Cinnamon toast crunch cupcakes

So obvoiusly cinnamon toast crunch cereal is not gluten free, but you can sub it for a chex cinnamon cereal. This is a bit more tricky to convert but they really did come out well. Again ill give you the orginal, gluten free and dairy free way to make these to fit whatever diet or allergies you or your family may have.

Cupcake mix
3 eggs
Dairy free use egg replacer or apple sauce
1/3 cup oil
3/4 cup butter milk
Dairy free butter milk is a 3/4 cup of soy milk with a tbs of viniger allow it to sit for 10 mins
1 tsp vanilla extract
3/4 cup sour creme
Bit tricky but I just thickened up some soy milk with corn startch, or u can make a dairy free buttermilk ( 3/4 cup soy milk with a tbs viniger allow to sit 10 mins) or use a soy yogurt instead
Vanilla cake mix store bought
(So for gluten free here's how to make your own replacer for all recipies that call for store bought cake mix
2 1/2 cups gluten free flour
2 cups sugar
1/2 cup powdered milk
1 tsp baking powder
1/2 tsp baking soda
When using for a vanilla cake mix add 1 tsp of vanilla in addition to what your recipie calls for)

Preheat to 350
combine eggs, oil, buttermilk and vanilla
Add sour creme
Add cake mix and cinnamon mix till smooth
Bake for 15 to 18 mins

I did not use this frosting I did a regular buttercreme frosting subing the milk for soy milk and add 2/3 cup crucshed cinnamom chex but for non gluten free it would be cinnamon toast crunch crushed up

Cinnamon toast crunch butter creme frosting
8 oz creme cheese
1/2 cup soft butter
1 tsp vanilla
3 cups powdered sugar
2/3 cup cinnamon toast crunch crushed up
After cupcakes are cooled frost them and garnish with a piece of cereal in the frosting

My kids loved these cupcakes the conversion did not sacrifice the taste but it is a trick conversion with many extra steps. Good news is it can be done and our kids with allergies can still have a yummy treat