Dairy-Free Hand Painted “Watercolor” Sugar Cookies

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After being asked to contribute to a very important bake sale, I consulted Pinterest for something that could potentially bring in a bunch of money for the very important cause. What caught my eye were meringues which I have previously made to quite the impression, and “watercolor” sugar cookies. Cookies that have a very hard icing so “paint” can easily be applied.

After consulting a few different websites, I found that most recipes used very similar ingredients. I wish I could remember those sites but if you recognize the recipe please give me a shout and I’ll give proper credit. Also, in place of butter and other dairy I used non-dairy alternatives and the cookies turned out perfectly fine.

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SUGAR COOKIES
1 cup butter or butter alternative
1 cup sugar
1 egg
1 tsp vanilla
2 tbsp milk or milk alternative
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Cream butter and sugar. Add egg and vanilla. Add milk. Add flour, soda, salt. Chill (I did overnight.) Heat oven to 350F. Roll out dough and bake 8-12 minutes.

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SUGAR COOKIE ICING
1 cup icing sugar
2 tsp milk or milk alternative
2 tsp light corn syrup
1/4 tsp almond extract

Mix everything together. Dip cookies into icing and let dry (overnight is easiest.) Ratios might need to be skewed a bit. In order to paint designs, mix gel food coloring with a clear extract or vodka and paint directly onto hardened icing. The alcohol will dry quickly. Only small bit of gel needed as a little goes a long way

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MERINGUES
3 large egg whites
3/4 cup sugar
1/4 tsp vanilla extract

Heat oven to 200F. Beat egg whites on low until soft peaks. Add sugar a little at a time. Beat until stiff peaks on medium/high. Beat in vanilla. Pipe or spoon little meringues onto parchment paper. Add sprinkles if you like. Cook about 1.5 hours, rotating sheet. Time may need adjusted according to oven and size of meringues. Learn from my mistakes. The photo below is of meringues pulled too quickly. GROSS!

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RECIPE | A Healthier Zucchini Bread

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When it comes right down to it, I do enjoy to bake. Only if all ingredients are at hand, though, and the counters are clear of debris and various dirty dishes. Which is seldom, unfortunately. But when I do bake I manage to make some tasty recipes and they almost always turn out. Almost…

This healthier zucchini bread turned out okay. A little too ‘bread-y,’ if you know what I mean. Tasted a bit plain and of too much flour, but it used up the zucchini ready to go bad in the fridge so who’s complaining?

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To make it my own, I added a tablespoon each of dried cranberries and slivered almonds, but it might be too sweet for some. For the original recipe, click here. Would I make this again? Probably not. I’ve tried better bread recipes before but it is nice to branch out every once in a while.

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RECIPE: DIY Dairy-Free Frozen Burritos (Ugly but Good)

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Finally! I tried my hand at making DIY dairy-free frozen burritos. These can easily transform into vegan frozen burritos as well. Any kind of burrito actually. Very customizable. I just happen to like lots of veggies and beans as opposed to meat. They are really flippin’ good! The whole process took about an hour for approximately 12 burritos.

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DIY Dairy-Free Frozen Burritos

  1. Brown 1lb ground beef or vegan veggie mince or any type of ground meat. Or none if you roll that way~ Add taco seasoning or whatever flavours you’d like to impart on your luscious meats. Remove to plate to cool.
  2. In same pan saute 1 large onion and 3 bell peppers cut into strips. Add garlic and ginger and chile. Cool.
  3. As veggies saute, cut up a 3 avocados to mash with a splash of lemon or lime juice, chopped cilantro, and salt and pepper.
  4. Open can of refriend beans. Take out day-old rice from fridge or any other leftovers you wish to use up.
  5. Assembly is now required! On a burrito wrap layer refried beans, then rice, then ground mince, then veggie mixture, then spread the avocado mixture on top and voila! Roll up that baby, give it a pat, and wrap in saran wrap. Freeze in burrito bag.
  6. To reheat: blast oven to 375 F and wrap in aluminum foil. Remove foil halfway through cooking. Takes approximately 30-45 min. Haven’t tried the microwave yet…
  7. Serve on a bed of lettuce with salsa and chopped tomatoes.

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What I learned:

  • Don’t brown your ground meat too much. Unfortunately I had some meat just a couple days past its expiry date so I cooked the hell out of it. It is very dark.
  • Like spicy food? Cut up a couple jalapeƱos for the onion/bell pepper amalgamation.
  • Do not be afraid of seasoning. The more, the better for foods that will eventually be frozen and reheated.
  • Do no over cook the onion/bell pepper mix. You will miss the crunch factor.
  • One jar of refried beans is not enough if you like beans. Use 2.
  • If using rice, separate the grains in your fingers before putting into burrito. No one wants a big chunk of hardened rice.
  • Avocado freezes surprisingly well. Considering it has a similar water content to scrambled eggs I thought it would hold up. Keeps everything nice and saucy when there’s a crunchy outside from the oven.
  • Try adding Daiya cheese! Just didn’t have any on hand. Or real cheese if you want! Totally up to you!
  • Try wrapping in aluminum foil to see if it cuts down on ice formation. The two wrap method (saran then burrito bag) works quite well.

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If I have any more thoughts, I will update! This was my first time making frozen burritos and I have lots to learn! ~Burrito Babies~