Prism

Dispersion of light  - Spectrum on the floor created by a prism

"Ch ch  ch ch changes...."

While this blog has been a great way for me to share some expertise around creating some foods in unique ways, it’s time to change things up.

I initially started this blog almost five years ago to share techniques on how to create delicious food while avoiding the usual pitfalls of processed foods and the diseases that accompany them. Working full time, driving a sizable commute and having a  full blown career would have been perfect excuses to ditch the kitchen and home cooking.  But I couldn’t and wouldn’t for various reasons.  So over time, I recorded my recipes and have gotten encouraging feedback from readers. I have even used my blog to refresh my memory of a certain dish preparation.  But I didn’t keep up with the blog.  I cooked and cooked, but writing down portions and photographing was somewhat tedious. 

These cooking techniques were initially necessitated by my son’s food issues (which we still have some of) and my refusal to succumb to processed food in my kitchen.  No, I won’t use high sodium cream of mushroom soup for a casserole.  I refuse to use use ‘food like’ ingredients.  This blog is a way to show that yes, you can have a career, and not feed your kids processed garbage or bland boring food (the image of what a healthy meal consists of).  It proved that if you chose to consume some ingredients (or can’t), there is a way to introduce flavor.  And ultimately nothing inspires one to go in the kitchen after long workday like photos of a great home cooked meal and tips on how it was accomplished. 

Will I ever post more recipes on this blog?  Yes, maybe.  Why the shift in direction of this blog then?  Because food is just one ingredient in life,  One element in that spectrum, it’s time to include other elements.    Much like processed food can kill our bodies and destroy our ability to reach our full potential, complacent thinking does the same.

So what will I blog about now?  Not fully defined yet, but it will include a broader spectrum of managing and creating change beyond food. It will need to have enough focus to be useful, applicable and helpful too.

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Valentine’s Day desserts don’t have to kill your heart

This cookie cake can also be made heart shaped for Valentine's Day

Again, use different colors and a heart shaped pan to make a Valentine's Day Version

I really don’t like to bake.  Baked goods recipes have to be exact and are very hard to convert if you are picky about your ingredients.  Yet, I love desserts and certain festive desserts are a requirement (in my family) for birthdays, special holidays and even Valentine’s Day.

Although you can now find some cakes that cater to special diets (gluten free, vegan, etc.), they are very expensive and not easily available.   But in my case, these cakes aren’t even an option.   Since we are dealing with multiple food allergies here, I can’t run the risk of something being cross contaminated.   Basically, cross contamination is the possibility of having a tiny amount of allergen in the food since the allergen is present in the bakery.  Bakeries (even gluten free ones) have nuts and dairy in their facility….so I can’t buy any baked goods (not even bread).  As a result, I have to bake everything at home.  As a result, I end up with an allergen free and much more wholesome version of the dessert.

Necessity is the mother of invention; so over the years I learned how to make the celebratory cakes, cookie cakes and cupcakes without any of the bad things. 

As Valentine’s day approaches, it’s time to find the heart shaped baking pans, cookie pans and chocolate molds.

You don’t need to have food allergies to make these special cakes at home.  They really aren’t that hard to make and taste so fresh.

In the next few days I’m going to post recipes for the frosting, cookie cakes and cakes that can be used for Valentine’s Day.   Even if you don’t have to follow a special diet, these sweets will not clog your arteries and pack on the pounds.

Again, because baking is so exact, figuring out the right ingredient substitutions was a challenge.  Friends and family love these cakes.

Let me know which recipe you are interested in first.

related blogs:  

Tools of the trade

Creamiest mocha frosting with no gross after taste

Contents are protected by the U.S. Copyright act and may not be duplicated or redistributed.  All contents are owned by BlogToTheNextOne ©2011