Monday, December 9, 2013

Mint Chocolate Chip Frosting

Mint Chocolate Chip Frosting!!!

Yes, you heard me correctly!  This frosting is pretty freaking awesome.  I made this for my sister way back in August for her Birthday, she has always LOVED mint chocolate chip ice-cream and chocolate.  What better way to say Happy Birthday than with a decadent chocolate cake and mint chocolate chip frosting?!?!
  • 1 cup butter replacement, softened to room temperature
  • 3 to 4 cups powdered sugar
  • 2 Tablespoons Vanilla/Original Flavor Kefir
  • 1/4 teaspoon peppermint extract (taste test it, add as much as you need but be careful!)
  • 2 drops green food dye (or to desired "greenness")
  • pinch of salt
  • 2/3 cup mini chocolate chips (not regular size, doesn't spread well...I've done this)
  •  Make your cake (or cupcakes) and let them cool.
  • Take softened butter and beat on medium speed for about 1 minute (until smooth & creamy)
  •  Add just 3 cups of powdered sugar.
  • Add Kefir
  • Add peppermint extract (start with just 1/4 teaspoon for now) 
  • & add food coloring (start small here too! you can add more later!)
  • Beat all together for 2-3 minutes on high speed.
  • Examine your frosting: if too thick add more Kefir ~or~
  • Examine your frosting: if too runny add another cup of powdered sugar
  • Once you have the consistency right then taste test.
  • Add peppermint (slowly!) and food coloring as desired
  • Beat all together.
  • Mix in chocolate chips by hand. 
(Tastes the most awesome on the day of or the day after but can be kept almost as awesome in the fridge for a few days.)
 Not the best photo quality here but I think you get the idea :)  This is definitely a cool recipe to have your back pocket that can be whipped out to impress.  It is very easy and people will love it :).
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Sunday, December 1, 2013

Drunk Peach Pie

Drunken Peach Bourbon Pie

    Today we got our Christmas Tree!  Ghost was very excited as we were putting it up in the house, I think he thought we had brought in a giant stick for him to play with!  Definitely keeping all of the ornaments up higher until he realizes the tree is not for him.
    Yesterday we got to enjoy Friendsgiving at our friend Hillary's house.  She made a delicious ham and a bunch of other food.  She was so sweet and even made everything lactose free.  Afterwards we played a HILARIOUS game called You Got Got which involves bouncing ping pong balls into solo cups and whacking another person's solo cup (empty) off the table, which THEN means they have to drink.  I can't even begin to explain by text but we were all dying laughing.
    My contribution to Friendsgiving was a couple of pies!  I made the Apple Pie that I posted here.  I also tried a new recipe from Gimme Some Oven and it is awesome!  I love bourbon and I love peaches AND I love pie, sounds like the most perfectist thing ever!  This pie was devoured so clearly it is something you should try at home :)

  •  5 cups thinly sliced peaches (I used fresh frozen organic because fresh ones are not in season)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • pinch of nutmeg
  • 2 tsp. lemon zest
  • 1 tsp. lemon juice
 (Yup, I fresh squeezed it & zested it!)
  • 1/4 cup Bourbon (I used 12 year Elijah Craig)
  • 1 Tbsp. butter replacement
  • Almond milk & sugar for washing the crust
  • Dough for double crust (Short on time, Pillsbury like me! - or try my homemade recipe)
  • Preheat oven to 400F
  • Mix all of the dry ingredients together in a large mixing bowl
  • Now, toss in the peaches and cover evenly
  • Add the lemon juice (sprinkle evenly)
  • Add the bourbon and toss so that the peaches are evenly covered.
  • Place the bottom crust in your pie plate.
  •  Spoon the peaches into the pie crust, try and even out the top.
  • Dot the top of the pie with your butter replacement.
  • Cover the peaches with the second pie crust and seal, make sure to cut slits for venting!
  • Brush the crust with your almond milk & sprinkle on sugar.
  • Bake at 400F for 30 minutes
  • Reduce the heat to 350 and bake for another 25-30 minutes.
  • Cook until your filling is bubbling and your crust is  nice golden brown
  • (Watch your crust & if it is browning quickly or early then cover it with tinfoil so it doesn't burn!)
  • DO NOT forget to serve with vanilla Lactaid icecream, delicious :)

Try this out and let me know how you liked it!  Follow me on twitter @lac_tarded & like me on Facebook!

Wednesday, October 23, 2013



  There are some things in life that you do every day and you don't stop and take notice of how important they are, they are your routine.  Nurses, like myself, often forget the impact they have because "we are just doing our jobs."  I work with a nurse, Robin, who says this very thing.  This breaks my heart because she and many others I work with are amazing.  They have been my heroes since I started as a new graduate nurse and my role models.  We may be just doing our jobs, but our job is pretty amazing and all the nurses I work with are hands down real life heroes.
  I know this post has nothing to do with food but with the Roar video going crazy around the internet I'm filled with so much pride.  Haven't seen the video?  Check it out here:


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Saturday, August 17, 2013

Fresh Strawberry Cupcakes with Kefir Frosting

Baked Strawberry Yellow Cupcakes (with Kefir frosting!!)

   Jesse has been asking me to make him cupcakes for several weeks and I was feeling pretty awful that I hadn't yet so I needed to do something to wow him.  Jesse has also been trying to do a gluten free diet to see if it will help with his light sensitivity...gluten free is not my area of expertise.  Thankfully Jesse had a springboard for my creativity already determined: King Arthur Flour gluten free yellow cupcake mix!

  The texture of this flour was very entertaining.  It was sort of how you would imagine handling a package of fairy dust would feel.  It was odd.  It also makes some very delicious cupcakes!  The way these became really magic though was with fresh strawberries.  So lets talk ingredients and directions.

Ingredients: (for cupcakes)
  • 1 box King Arthur Flour Gluten free yellow cake mix.
  • 1/2 cup lactose free "butter"
  • 2 tablespoons vegetable oil
  • 4 eggs
  • 2/3 cup lactose free milk
  • 24 fresh strawberries
Directions: (for cupcakes)
  • Preheat the oven to 350F
  • Fill the cupcake pan with cupcake liners and slightly grease the top
  • Put the butter and oil together in an electric mixer bowl and beat together.
  • Mix in about half of the cupcake mix.  Switch to the lowest speed and add the eggs one at a time and mix until completely blended.  
  • Add 1/3 of the milk, mix, scrape bowl, add 1/3 of the remaining mix, mix, scrape bowl & repeat until everything is added.
  • Rinse off your strawberries and remove the green tops.
  • Pour the cake mix into the cupcake liners until just barely more than half full.
  • Carefully place a strawberry in the center (choose a size or cut down to a size that will be just barely showing above the cake mix once placed)
  • Bake for 20 minutes and allow to cool before handling (about 10 minutes)
Ingredients: (for Kefir vanilla frosting!!!!!)
  • 1/2 cup lactose free "butter" at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons kefir (depending on the consistency that you want)
Directions: (for Kefir vanilla frosting!!!)
  • Whip the butter until light and fluffy
  • Add the powdered sugar a little at a time until crumbly
  • Add the vanilla and mix briefly
  • Run the mixer on medium and add the kefir 1 tablespoon at a time until the desired consistency is reached
These were absolutely freakin amazing.  Biting into the cupcake was awesome because not only was the cake good but it was like there was a tiny bit of strawberry pie in the center, er mah gerd delicious!  The frosting was awesomesauce.  SOOO good.  Jesse and I each had about 4 in one sitting.  I'm salivating thinking about these cupcakes!  I absolutely recommend making these and NOW.  Of note, I struggle a frosting cupcakes...struggle.

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As of 30 minutes ago I'm on a two week break from school between classes.  WAHOO!!  Hopefully that will mean cooking and baking activities will increase which also hopefully means blogging will increase!!

Here are some gratuitous photos of Ghost puppy:

Thursday, July 18, 2013


Kefir! Probiotic gut goodness!

  As Jenna Marbles would say "What ARE this?"  That was my reaction to Kefir.  At first I thought I couldn't have it because there was that 1% problem but then my husband tried it and was totally fine.  So I tried and I'm totally fine!  It my new morning routine and it's awesome to have the taste of yogurt back in my life!  The lactose free yogurts are never really QUITE the same, ya know?
  Their website actually states that it "alleviates" lactose intolerance....HUH!?  I don't know about that yet but check it out! Lifeway: Kefir
  I have not figured out the difference between 0 grams of lactose and 99% lactose free (how large is that 1%?!)  BUT I have had a very distracting morning as you can see below :)
Ghost!  My 9 week old Samoyed!
This is was what was so distracting this morning!

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Thursday, June 13, 2013

Who are you?

  Who are you people?!  I'm curious.  My blog went from averaging about 50 hits a day to SUDDENLY averaging over 150 and as far up as 550 in one day sustained over the last several weeks.  I view this as incredibly impressive since I figured I would be the only one to ever read my blog, well I also figured my mother would read it from time to time.  Hi mom :).

  I'm so excited you are here!  I'd love to hear about you all, even if you are a first timer.  Drop a comment on a post, even if it's just a quick hi or I'm from such and such a place.  If there is something you would like me to try to make and share then let me know!  I'd love to make this more interactive...since you are all out there anyway!

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Monday, June 10, 2013

Tofutti vs. Cream Cheese

Tofutti vs. Regular Cream Cheese

So this "cream cheese" chocolate frosting is "skinny" compared to a regular cream cheese frosting.  I thought this might be of interest to some of you.  I posted about this related to "cheesecake" and thought we were due for a reminder!
Cream Cheese Comparison: (info collected from

                           Tofutti              vs.            Cream Cheese
serving size:      2 tablespoons                    1 ounce
calories:             85                                      100
cals from fat:     45                                      81
total fat:             5g                                      9g
saturated fat:      2g                                      6g
Cholesterol:       not listed                            35mg
total carbs:         9g                                       1g
sugars:               2g                                      not listed
protein:              1g                                       2g
Sodium:             160mg                              not listed

So one very important thing...1 tablespoon = 0.5 ounces soooo....these are comparable.  There are pros and cons to both.  If you're a diabetic the Tofutti would mean covering yourself with more insulin.  However, if you are a calories/fats person then the Tofutti wins.  To me...Tofutti looks healthier...but still definitely the definition of cream cheese, not so great for you but a nice treat :).

Also, just for shiggles I thought I would share what I came home from work to find:
Dinner.  The first year Jesse and I were together he took me fishing for my birthday.  It was great little rainy day and we had a lot of fun.  Even though I didn't get to go fishing today these little fish remind of that day.  We caught a few fish and ate them that day.  These little trout will be served with rice tonight and will be delicious :).

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