Yesterday we went out for breakfast after the race. There were delicious-looking cinnamon rolls. Of course, I could not eat them. In fact, I have not eaten much in the way of frosted baked goods since Beth came along. So this morning, I set out to make dairy-free/soy-free frosting and sweet biscuits.
Now it is hard to tell if these were really as good as I perceived them to be or if I simply wanted frosting so badly that any imposter would do. Either way, I found them to be scrumptious! For any who might now – or at some future point – need to make dairy-free/soy-free sweet biscuits and frosting…
Sweet biscuits
Preheat the oven to 450 degrees. Prep a cookie sheet with parchment paper.
Mix 2 1/4 C Heart Healthy Bisquick, 1/2 C Splenda, 1/4 t vanilla and 1/2 C rice milk. I added a few shakes of cinnamon for good measure, although that is entirely optional.
I used my cookie scoop to make drop biscuits, but you could roll and cut biscuits if you’d rather.
Bake for 8-10 minutes until golden brown.
Beth-safe Frosting
Mix 6 T Crisco with about 2 C powdered sugar to form pea size clumps.
Add 1 t vanilla, 1/4 t apple cider vinegar and around 2 t rice milk. Continue to add rice milk to achieve the desired consistency.
Use to frost sweet biscuits, cookies, cake, or fingers. Spatulas also make a great delivery implement
I think this frosting could easily be changed around to create other flavors using cocoa powder or flavor extracts. It’s fairly thick, so I also think it may work well for using in pastry bags around holidays. All in all it got our morning off to a great beginning. Hope your Sunday is just as sweet!
Noah ran a 5k this morning with our friend Kelly. They decided to run it last night. This is the second race Noah has run, and I am so proud of him. It was a lot of fun to see him rounding the corner into the last stretch of the race. On a side note, that little guy in the front row with the USA shirt on won the whole race. He was bookin’. Kelly came in third.
After the 5k, we all went out for breakfast. I didn’t run 3 miles, but I sure ate like I did
Things are finally starting to feel a little more normal around here. I’m back to taking my daily walks – at full distance. Beth is starting to settle into a schedule (we’re currently working on naps – with some success thanks to the expertise of Dr. Weissbluth).
And I even made something! I found a Martha Stewart Crepe Paper Flower kit in the clearance section at Walmart. Once I had put together the flowers, I arranged them in some flower pots I picked up at a garage sale. Ali had given me some silk flowers she came across at the Columbus Sidewalk Sale and I put those in some pots that I had around the house. All in all, I think it came together remarkably well and certainly gives me a much-needed sense of accomplishment.
Additionally, Noah and I made a pilgrimage to Whole Foods this past weekend. I’ve been struggling with the no dairy, no soy diet this past week, feeling very tired of eating the same few things. However, Whole Foods provided a great set of new options, including a baking mix that I can use to make pancakes, waffles, biscuits and scones – as shown below!
I used the mix and added some vegan chocolate chips from HyVee. Let me tell you – no missed dairy here! I was also pleased to find coconut milk yogurt and a wide variety of coconut milk ice cream flavors at Whole Foods. Its amazing what a few more options have done for my outlook. I felt so inspired, I pulled out some of Grandma’s crystal that my Aunt Clare had given me and served some lemonade and scones to Kelly and her girlies. Cheers to good friends, food that comes in pretty packages, and a little more variety in life!
