Good Karma Dairy-Free French Onion, Ranch Dip and Sour Cream
KFA Food Bloggers
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Blog Post CommentCongrats to this Red Sox player, whose mom had this to say about him: "My little Red Sox Player! He faces allergies with bravery and determination. Michael would rather miss out on something than cause anyone around him to have to avoid a food they love. He's selfless and caring and our Super allergy Super Star! " Michael is the winner of a prize package from Go Veggie and a KFA t-shirt! Congrats, Michael!
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File CommentI used the Wilton mini whoopie pie pan to make the cake circles. I actually used a box mix for the cake - I like Orgran's gf vanilla but sub out the egg with 1/2 c pear sauce or applesauce plus 1/2 tsp baking powder. The orange buttercream is 1 stick of butter/margarine plus 1 pound of powdered sugar, 1 tsp vanilla, and about 4 tbsp of orange juice - adjust the liquid for a soft frosting. I bought the plastic tubes on Amazon, but Wilton makes ones now too. To assemble, you push a cake circle...
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File CommentI don't think there is a real "recipe" for this - it's a marshmallow stuck on a lollipop stick and dipped in whatever safe chocolate you have. You can dip in sprinkles before the chocolate sets. As for MEP free sprinkles, you will probably get better response posting on the Celebrations or Food & Cooking forum. I know that question has been asked before, but I don't recall the answer.
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Blog Post CommentI was very skeptical of Mexican and Italian restaurants in the beginning. The idea that there was so much cheese in the kitchen made me very nervous. However, I was surprised to learn that many Mexican restaurants don't use much in the way of milk or butter... just lots of cheese. For DS we are almost always able to get him white rice and beans (black or refried - hold the cheese). Occasionally we get him meat, too, but honestly he loves rice and beans so much he prefers them over the meat.
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Blog Post Comment❤️Chef Luca has advanced in Star Salvation and remains in contention for The Next Food Network Star! http://www.foodnetwork.com/sho...alvation-videos.html