Menu 2022: October 2-29

It's been real busy here with alterations projects going out, school, work, and soccer/volleyball games.  Here's what we have planned. I will fill in the "??" as I go.

Menu 2022: September 4-17

Next week is the first full week of school and the kids already have games and tournaments for sports. I am in the thick of wedding season with bridal and suit alterations besides my regular job so I'm am really looking forward to having the long weekend to catch up on stuff at home. 🙌 Here's what we're planning...

Menu 2022: August 28-September 3

It's been an incredibly busy summer between work, church, and home, which means that I have gotten off track with my weight, spending, and meal planning. We are all getting ready to head back to school (including my husband who has 16 more weeks of classes till he finishes his Master's). I am hoping that the meal planning will aid in saving money and helping me get back to dropping weight. So, here we go...

July 10-16

Sunday - Salsa verde pork, pinto beans, and rice bowls

Monday - Personal pizzas on the Ooni (cheeseburger pizza, all meat pizza, pepperoni pizza, caprese pizza, etc.)

Tuesday - Beef Ramen Ended up having regular and eggplant lasagna and a side salad

Wednesday - Burritos

Thursday - Breakfast for Supper (pancakes, eggs, and bacon)

Friday - Pretzel coated walleye, fries, and mixed vegetables

Saturday - Brats and chips

Gluten-Free [Dairy-Free] Devil's Food Cake

I have a dear friend (and fellow pastor's wife) who has recently found out that she can't have gluten or dairy. So when my youngest had to make an angel food cake for her English class report and I had 12 egg yolks leftover, I decided to find something gluten and dairy free to use them in. I give you gluten and dairy free devil's food cake.

Dairy Free Dark Chocolate Orange Fudge Drizzle

I love to drizzle fudge sauce over a bundt cake right before serving it and this dairy free version with a hint of orange has been a big hit.

Ingredients

• 1 cup granulated orange sugar (recipe here)
• 1/2 cup unsweetened dark cocoa powder
• 3/4-1 cup extra creamy oat milk (add as you go based on your desired consistency)
• 1 teaspoon orange extract
• pinch of salt

Directions

1. Combine everything in a glass 4 cup measuring cup with a mini whisk or fork. Pop in the microwave for 30 second increments, stirring in between each, for 1 1/2-2 minutes. If you want it thinner, add more oat milk and pop in the microwave for another 30 seconds. 
2. Drizzle over cake, ice cream, fruit, etc. Or simply eat it by the spoonful. :)

Dehydrated [Orange] Zest and Orange Sugar

 I used orange peels but you could really use any citrus fruit peels (lemons, limes, etc.).

1 - Wash, dry, and peel zest layer off the fruit with a potato peeler.

2 - Layer zest peels on dehydrator trays with screens.

3 - Set dehydrator to 145 degrees F and leave for 4-6 hours.

4 - In a food processor of smoothie blender, grind the peel until it is between the size of sugar granules and poppy seeds. Save the container to make orange sugar (see below).

5 - Pour dehydrated zest into a small jar or container and store in a cool, dry place. (I keep mine in my freezer.)

To make the orange sugar, add sugar to the food processor/blender cup and shake, shake, shake. Empty sugar into a storage container or mason jar. Store in a cool, dry place. Enjoy!

Dairy-Free Chocolate Buttercream

Buttercream and Dark Chocolate Orange Drizzle

Everyone knows that I have a baking addiction. It relieves stress and brings me joy. I have also always struggled with a weight problem that has a negative effect on my health. I haven't done much baking in the last year for that very reason and have worked to develop other ways to relieve stress (walking and running being a couple of them). 

But, my youngest daughter had to make an angel food cake as part of her English class (they had to write and give a report on how to do something and bring in a sample of what they had done), which meant that I had 12 egg yolks that needed to be used up. Naturally, I experimented with making a gluten-free, dairy-free devil's food cake that needed to be frosted. Thus, this recipe was born. I couldn't find a highly rated dairy-free chocolate buttercream so I took a regular buttercream recipe and adjusted it to be dairy free (5-minute chocolate buttercream).