I hope everyone had a safe, nut-free holiday season so far. New Year's is next so please keep on being cautious if you're attending parties and gatherings with nut-allergic family members.
I recently received a great question from a blog reader and since many of you may be in the same boat, I wanted to share it. This reader wanted to know what to do about an Easy Bake Oven that her daughter had received for a gift. Many of you may already know that these ready-made mixes have several food allergy warnings including peanuts and tree nuts.
I was in the same situation a few years ago. In fact, my daughter's first Easy Bake Oven and nut allergy diagnosis occurred within months of each other. Back in 2004 when we were new to nut allergies, the Easy Bake mixes did NOT contain any food allergy warnings so we used them. It wasn't too long before the allergy advisory warnings showed up and that definitely put a damper on our mini oven baking!
Luckily, I discovered several cookbooks on Amazon.com (all self-published, I think) that dealt with Easy Bake Ovens and I ordered one--the Baking with Mommy Cookbook by Kristen Joyal. The book is geared towards any kid-sized oven. Even though some of the recipes contained nuts or peanut butter, there were many that didn't or could be altered by leaving out nuts as an ingredient.
Take a spin on Amazon.com--there could be even more of these books by now. In the meantime, here is one of our favorite recipes for homemade Easy Bake chocolate cake mix. The best part is that you make it in large quantities and then store it in a sealable plastic bag. You'll have baking mix whenever you want it and you'll save $$.
I tweaked this from the original recipe and it works great.
Nut-Free Chocolate Cake Mix for Easy Bake Ovens
1 1/4 cup flour
2/3 cup unsweetened cocoa powder (I use Hershey's or Vermont Nut-Free www.vermontnutfree.com)
1 tsp. salt
2 1/4 cup sugar
1 tsp baking powder
Mix all ingredients together and store in an airtight bag or container
To make a cake: Mix 1/4 cup plus 1 tablespoon cake mix with 1 tablespoon melted butter or margarine and 1/2 a beaten egg (you can also use egg subsitute like Egg Beaters)
Pour into Easy Bake baking pan that's been greased and floured
Bake in mini oven for about 15 minutes.
Use this same basic recipe to make yellow cake mix as well--just leave out the cocoa. I'd add a little vanilla with the wet ingredients for better flavor.
Now, enjoy those Easy Bake Ovens!
Tuesday, December 29, 2009
Wednesday, December 23, 2009
Merry Christmas from The Nut-Free Mom!
I thought now would be a good time to provide a link to a holiday party tips post that I offered on the blog last year at this time. Please take a look before you go to another Christmas party! When you know what to look out for, it's a lot more fun to attend.
Also, I wanted to wish all of you a Merry Christmas! When you're dealing with nut allergies, it can sometimes seem like the holidays are all about avoiding foods and not what you can have. While baking gingerbread people with the kids yesterday, I realized that food allergies provide unexpected ways of offering bonding experiences and a healthier, simpler approach to eating.
For example, we can't just run out and buy cookie dough at the store. So cookies are a treat around here and that makes the whole thing more special to my kids (though I confess that I do try to bake safe treats for them on a pretty regular basis. They're definitely not deprived.) :)My kids and I ended up really enjoying the whole process of baking and decorating gingerbread cookies from scratch. We are also lucky to have been able to buy some "safe" candy for decorating but we are still limited a bit in what we can use. The girls ended up using lots of creativity and their cookies looked great.
So when you're going about your holiday celebrating with nut allergies, realize that even though finding safe foods can be tough at this time of year, the process of making food together really is a blessing in disguise. Making cookies is time-consuming so it helped us to slow down as a group until the job was done. There is so much go-go-go all year long--I for one enjoyed being "stuck in the house" with our cookie project. I'll always remember this stuff and I hope my girls do as well!
Happy, healthy, nut-free holidays everyone!
Also, I wanted to wish all of you a Merry Christmas! When you're dealing with nut allergies, it can sometimes seem like the holidays are all about avoiding foods and not what you can have. While baking gingerbread people with the kids yesterday, I realized that food allergies provide unexpected ways of offering bonding experiences and a healthier, simpler approach to eating.
For example, we can't just run out and buy cookie dough at the store. So cookies are a treat around here and that makes the whole thing more special to my kids (though I confess that I do try to bake safe treats for them on a pretty regular basis. They're definitely not deprived.) :)My kids and I ended up really enjoying the whole process of baking and decorating gingerbread cookies from scratch. We are also lucky to have been able to buy some "safe" candy for decorating but we are still limited a bit in what we can use. The girls ended up using lots of creativity and their cookies looked great.
So when you're going about your holiday celebrating with nut allergies, realize that even though finding safe foods can be tough at this time of year, the process of making food together really is a blessing in disguise. Making cookies is time-consuming so it helped us to slow down as a group until the job was done. There is so much go-go-go all year long--I for one enjoyed being "stuck in the house" with our cookie project. I'll always remember this stuff and I hope my girls do as well!
Happy, healthy, nut-free holidays everyone!
Monday, December 21, 2009
Nut-Free Christmas Dessert Tips and a Nut-Free Christmas Recipe!
I realize that I just posted a Christmas cookie recipe, but I've got sweets and desserts on the brain since this is my big "baking from scratch week" of the year. Also, after attending some holiday events this past weekend, I have a few pointers on keeping nut-free desserts "safe" once they leave your kitchen.
It doesn't make sense to spend time baking and cooking a special nut-free dessert, only to bring it to a holiday party and have it placed on a tray with walnut-laden cookies or peanut butter cupcakes. Once your "safe" option is served on a platter or dessert stand next to those other guys, it's no longer safe.
Recently my daughter spied some Fig Newtons and a few other "safe" packaged cookies at a holiday event. However, they were arranged on a plate with lots of other cookies of unknown origin. So the "safe" cookies were now rendered unsafe. Cross-contact with allergens is a big risk factor with all foods, but dessert trays are especially challenging since they are usually arranged for visual appeal and not "separation of allergens."
I suggest always bringing your own plate and serving utensils along with your homemade, nut-free dessert. Keep these items covered until it's time to serve (this is a great tip I got from Linda Coss!) and make sure that you offer the nut-allergic people the dessert first. That way, cross-contact risks are virtually eliminated.
Now, onto the holiday recipe. Since many people have e-mailed me asking for nut-free holiday dessert ideas, I've got another one for you-- I'm also going to try it this year. I like to collect vintage cookbooks and this is a recipe that I found in a 1964cookbook from "The Pirate House" restaurant in Savannah, Georgia. This dessert is relatively easy, charmingly old-fashioned, festive and nut-free though it does contain milk and egg.
Just to clear up any confusion on one of the dessert ingredients: Nabisco Famous Chocolate Wafers do contain coconut as an ingredient but this is a fruit, not a tree nut. I use coconut in recipes for my daughter with her allergy doctor's approval. Of course, if you have any questions about ingredients to avoid, please ask your doctor.
Here's the recipe! I hope you enjoy it.
Chocolate Peppermint Cream Mold
1 tablespoon gelatin
1/4 cup cold water
1/4 lb. peppermint candy (I use Bob's Candy Canes--from any supermarket)
OR
1 teaspoon peppermint extract (I use McCormick brand)
1 pint milk
6 tablespoons sugar
3 tablespoons cornstarch
1 egg
1/2 pint heavy cream
10 chocolate wafer cookies (I use Nabisco Famous Chocolate Wafers)
Have ready an 8 x 8 inch square pan.
Soak gelatin in cold water. Add candy to milk. (If using flavoring, add after the custard is cool.) Make a custard by adding 3 tablespoons of sugar, cornstarch and beaten egg to milk mixture. Cook this over low heat, stirring constantly. Add gelatin; set aside to cool. Whip cream and add 3 tablespoons of sugar. Save one-half cup whipped cream for top of dessert. Fold rest of cream into cooled custard. Pour into square pan. Lay chocolate wafers on custard. Spread whipped cream on top of wafer cookies and sprinkle crushed peppermint candies on top of the whipped cream. Cool in refrigerator for at least 3 hours. Cut into squares to serve. Serves 8.
It doesn't make sense to spend time baking and cooking a special nut-free dessert, only to bring it to a holiday party and have it placed on a tray with walnut-laden cookies or peanut butter cupcakes. Once your "safe" option is served on a platter or dessert stand next to those other guys, it's no longer safe.
Recently my daughter spied some Fig Newtons and a few other "safe" packaged cookies at a holiday event. However, they were arranged on a plate with lots of other cookies of unknown origin. So the "safe" cookies were now rendered unsafe. Cross-contact with allergens is a big risk factor with all foods, but dessert trays are especially challenging since they are usually arranged for visual appeal and not "separation of allergens."
I suggest always bringing your own plate and serving utensils along with your homemade, nut-free dessert. Keep these items covered until it's time to serve (this is a great tip I got from Linda Coss!) and make sure that you offer the nut-allergic people the dessert first. That way, cross-contact risks are virtually eliminated.
Now, onto the holiday recipe. Since many people have e-mailed me asking for nut-free holiday dessert ideas, I've got another one for you-- I'm also going to try it this year. I like to collect vintage cookbooks and this is a recipe that I found in a 1964cookbook from "The Pirate House" restaurant in Savannah, Georgia. This dessert is relatively easy, charmingly old-fashioned, festive and nut-free though it does contain milk and egg.
Just to clear up any confusion on one of the dessert ingredients: Nabisco Famous Chocolate Wafers do contain coconut as an ingredient but this is a fruit, not a tree nut. I use coconut in recipes for my daughter with her allergy doctor's approval. Of course, if you have any questions about ingredients to avoid, please ask your doctor.
Here's the recipe! I hope you enjoy it.
Chocolate Peppermint Cream Mold
1 tablespoon gelatin
1/4 cup cold water
1/4 lb. peppermint candy (I use Bob's Candy Canes--from any supermarket)
OR
1 teaspoon peppermint extract (I use McCormick brand)
1 pint milk
6 tablespoons sugar
3 tablespoons cornstarch
1 egg
1/2 pint heavy cream
10 chocolate wafer cookies (I use Nabisco Famous Chocolate Wafers)
Have ready an 8 x 8 inch square pan.
Soak gelatin in cold water. Add candy to milk. (If using flavoring, add after the custard is cool.) Make a custard by adding 3 tablespoons of sugar, cornstarch and beaten egg to milk mixture. Cook this over low heat, stirring constantly. Add gelatin; set aside to cool. Whip cream and add 3 tablespoons of sugar. Save one-half cup whipped cream for top of dessert. Fold rest of cream into cooled custard. Pour into square pan. Lay chocolate wafers on custard. Spread whipped cream on top of wafer cookies and sprinkle crushed peppermint candies on top of the whipped cream. Cool in refrigerator for at least 3 hours. Cut into squares to serve. Serves 8.
Friday, December 18, 2009
My Favorite Nut-Free Christmas Cookie Recipe
Here's my all-time favorite Christmas cookie recipe, "Snowballs." I came up with this recipe to replace the powdered-sugar coated pecan cookies that my grandmother used to make at Christmas time. My recipe is based on a Greek butter cookie called "Kourambiethes", a cookie that has the same shape and powdered sugar finish as my grandma's pecan cookies--except without the nuts. It's very unusual for a Greek cookie to be nut-free so these are a find! I skip the spirits usually called for in the recipe to make these more palatable to children, but if you like, add a tablespoon and a half of brandy or ouzo to the dough.Snowballs
1 lb. (4 sticks) unsalted butter, softened
1/4 cup confectioners' sugar + 2 tbsp, plus lots more for sprinkling on cookies
1 egg yolk
2 teaspoons pure vanilla extract
1/4 tsp pure orange extract (optional)
1 scant tsp salt
5-6 cups of all-purpose flour
Preheat oven to 350 degrees. Using a standing mixer, beat softened butter until very light and fluffy. Add powdered sugar, egg yolk, vanilla and orange extract if using, beating thoroughly after each addition. Add flour a little at a time until soft dough is formed that can be handled easily. Taking about a teaspoonful at a time, (I use a tiny ice-cream scoop) roll into a small ball. Place on a non-stick cookie sheet and bake for 15-20 minutes. Sprinkle liberally with powdered sugar while still hot.
If you're looking for a version of this cookie that is also dairy- and egg-free, try The Food Allergy Mama's Baking Book. Kelly has a great recipe for these. And while I'm on the subject, this book makes a great Christmas gift. I just saw the book in my local Borders bookstore in the food allergy/cooking section. You can also get a copy at Kelly's website.
Tuesday, December 15, 2009
It May Be Getting Easier to Dine Out with Nut Allergies
Recently I asked my readers about the biggest concerns they have with regard to caring for a child with nut allergies. Not surprisingly, many people expressed anxiety about dining out at restaurants and for good reason. Eating at a restaurant is a leap of faith for the food allergic because you have to trust someone else to A) understand your allergy in the first place and how to avoid a reaction and then B)prepare the food under the right conditions so that cross-contact with an allergen doesn't take place. Still, for most of us dealing with nut allergies, dining out is a part of life, especially when you want to travel with your family.
I've both written about and heard some scary dining out stories, so I wanted to share some positive tales of dining out that I've read about recently. First, my local food allergy support group sent out a very encouraging e-mail about a member's recent experience at Wildfire, an upscale restaurant chain in the Chicago area and other cities. This support group member's son has peanut and egg allergies, as well as others. She did all the right things--mentioned the allergies when she made the reservation, made the reservation for an early dinner (5 p.m.) and then told her server when she arrived.
The chef himself came to their table and informed them he would prepare the allergy-free meal personally, then asked what the child wanted to eat. He also told the family that they are prepared to deal with food allergies and handle them daily.
Obviously, this is excellent customer service and the family reportedly had an enjoyable meal with a level of confidence in the safety of the food that was unusual to them (in a good way, of course!). I live near this restaurant and I can't wait to try it out with my own family. Oh, and this meal happened on a weekend--a busy time for restaurants. That tells me that if chefs/servers are informed on food allergies, a meal like this doesn't have to seem special, but can be the norm.
Another dining out tale: I was reading a restaurant review in The New Yorker magazine about The Vanderbilt restaurant in Brooklyn. Near the end of the article was a mention of a nut-allergic diner. Apparently, one of the people in the food critic's party was informed by the server that they should avoid a certain dessert containing almond flour. (I always advocate avoiding desserts at a restaurant when you have a nut allergy, by the way. Too risky.)
The reason I mention this review is that it was the first time I ever saw nut allergies mentioned in a New Yorker restaurant review and I've been a subscriber to the mag for about 12 years. Despite the fact that the food critic in the article felt the server handled the allergic diner a bit poorly (they did not offer the chance to re-order a dessert), to me this story indicates a new level of awareness about food allergies that is exciting and hopefully helpful.
Finally, some of you may have read my recent post about chef/restauranteur Emeril Lagasse and his work with Enjoy Life Foods on YouTube. Well, just last week Emeril was honored by the Food Allergy Initiative at their New York benefit with a lifetime achievement award. Also present were many prominent chefs that have restaurants not only in New York but all over the world. The fact that they would attend this event and feel compelled to support a food allergy organization speaks volumes about how much progress has been made.
Does all of this mean that you can let your guard down while dining out? No way, but these are encouraging signs. It also shows that if you speak up about what you need to stay safe and use good judgment, it is possible to have a good experience at a restaurant, even with severe food allergies.
I've both written about and heard some scary dining out stories, so I wanted to share some positive tales of dining out that I've read about recently. First, my local food allergy support group sent out a very encouraging e-mail about a member's recent experience at Wildfire, an upscale restaurant chain in the Chicago area and other cities. This support group member's son has peanut and egg allergies, as well as others. She did all the right things--mentioned the allergies when she made the reservation, made the reservation for an early dinner (5 p.m.) and then told her server when she arrived.
The chef himself came to their table and informed them he would prepare the allergy-free meal personally, then asked what the child wanted to eat. He also told the family that they are prepared to deal with food allergies and handle them daily.
Obviously, this is excellent customer service and the family reportedly had an enjoyable meal with a level of confidence in the safety of the food that was unusual to them (in a good way, of course!). I live near this restaurant and I can't wait to try it out with my own family. Oh, and this meal happened on a weekend--a busy time for restaurants. That tells me that if chefs/servers are informed on food allergies, a meal like this doesn't have to seem special, but can be the norm.
Another dining out tale: I was reading a restaurant review in The New Yorker magazine about The Vanderbilt restaurant in Brooklyn. Near the end of the article was a mention of a nut-allergic diner. Apparently, one of the people in the food critic's party was informed by the server that they should avoid a certain dessert containing almond flour. (I always advocate avoiding desserts at a restaurant when you have a nut allergy, by the way. Too risky.)
The reason I mention this review is that it was the first time I ever saw nut allergies mentioned in a New Yorker restaurant review and I've been a subscriber to the mag for about 12 years. Despite the fact that the food critic in the article felt the server handled the allergic diner a bit poorly (they did not offer the chance to re-order a dessert), to me this story indicates a new level of awareness about food allergies that is exciting and hopefully helpful.
Finally, some of you may have read my recent post about chef/restauranteur Emeril Lagasse and his work with Enjoy Life Foods on YouTube. Well, just last week Emeril was honored by the Food Allergy Initiative at their New York benefit with a lifetime achievement award. Also present were many prominent chefs that have restaurants not only in New York but all over the world. The fact that they would attend this event and feel compelled to support a food allergy organization speaks volumes about how much progress has been made.
Does all of this mean that you can let your guard down while dining out? No way, but these are encouraging signs. It also shows that if you speak up about what you need to stay safe and use good judgment, it is possible to have a good experience at a restaurant, even with severe food allergies.