Stir Fry Chicken with Non-Soy Sauce

Since the introduction of soy as an allergy into our household, I stopped making stir fry dishes because of the essential ingredient of soy sauce.  We felt a little deprived, but we managed for many years. 

Recently, I went through a fresh ahi tuna stage and craved soy sauce and ginger as a pairing with the fish.  I didn’t mind using the soy sauce as I was adding it as a sauce and not as a marinade that would end up contaminating the fish.  The sauce I made was a big hit and so I was encouraged by my husband to reintroduce a stir fry dish to our weeknight menu.  I made a non-soy sauce for my son, and now I serve it along with our stir fry dishes and use something similar to marinate the chicken. The marinade is soy free and made with fresh ginger, garlic, and rice vinegar. 

3-4 chicken breasts, pounded flat

2 cloves of garlic

1 tablespoon ginger

1 tablespoon rice vinegar

Each chicken breast needs to be pounded with a meat tenderizer until flat and to ½ inch thickness.  Add the garlic, ginger, and vinegar into a Ziploc bag with the chicken and marinate for 30-60 minutes.

Grill, bake, or pan saute chicken until done.

2- 12 ounce bags of frozen stir fry vegetables

Steam the vegetables until done.  I use one of my favorite kitchen tools; a Le Creuset stove top steamer pot. I love it!

Serve with cooked rice.  If you cook rice and have a busy life, consider this Zojirushi rice cooker.  It makes excellent rice and even has a timer. I can leave the house in the morning with the rice set to be done for an early dinner.  You must see it to believe it!

Non-Soy Sauce

1 clove of minced garlic

1 teaspoon minced ginger

1 teaspoon rice vinegar

2 tablespoons sliced green onion (optional)

1 teaspoon sesame seeds (optional)

2 tablespoons chopped cilantro (optional)

This sauce has everything you like about a soy sauce, but without the soy! 

More about the ahi tuna...Sear it on each side, serve with the special sauce and sushi rice.  The rice cooker also makes great sushi rice!

Who Needs Chocolate When You Can Have Paper?

Paper Quilling

As a kid, counting down the days of Christmas usually involved an Advent calendar filled with milk chocolate.  It was the only time I had chocolate with breakfast (as a kid).  My daughter received her first Advent calendar when she was about 3 years old from a loving aunt.   The first thing I did was to read the ingredients of the chocolate.  Not a typical response for someone receiving a gift, but it was something that started coming naturally due to her food allergies. 

The following year, I knew that Advent calendars from the store were no longer an option for our family due to the introduction of new food allergies in our household.  The food allergies came pre-loaded in our newest baby, who was 11 months old by the time the next Christmas season rolled around.

All doors, no windows

I still wanted to count down the days until Christmas, but I was stumped.  I wasn’t sure what I could do and I was still angry that I couldn’t just go buy something pre-packaged.  Can’t something be simple!

The following year, I had an idea to make my own Advent countdown calendar when I saw a cute little house with 25 doors.  Behind each door was absolutely nothing!  I could fill the space behind the door with whatever I wanted.  The first year I tried finding little, non-food, trinkets that would fit in the tiny doors and found that an exercise in frustration.  The following year, I chose to write down activities and special treats for everyone and place the little pieces of paper behind each door.

The activities that I choose are simple as wrapping gifts and as complicated as making ornaments.  The food usually consists of a rotation of hot chocolate, popcorn, and candy canes.  The calendar does require a bit of planning, but as mothers of children with food allergies, we have that skill mastered.

A simple piece of paper can change into something wonderful.

Merry Christmas-Nicole

Top New Foods of the Past Year

My family has spent the last year away from home.  We have experienced and embraced change in many forms.  As I reflect on the past year, I am really excited about all of the new foods we have introduced to our diet.  Most of these introductions to our diet are related to our new locale in the South and some are by way of persuasion.  Click on the underlined links for recipes.

Kale:  Super food to the rescue!   I never had any interest in kale.  I thought it would taste like a weed, be hard to chew, and that my kids and husband would revolt.  By the method of persuasion, Katheryn Kerchof, convinced me to try it.  To help take care of my fears of chewability and taste, I came up with Massaged Kale Salad.

Grits:  Duh…gluten free, why have we not tried this before?  I know!  They were never served with shrimp!  Thank you Gibson Barbee and Lydia Leake for introducing us to Shrimp and Grits.

  Beans:  They are not just for Mexican food anymore.  I volunteered for a program called Happy Healthy Cooks and I discovered new and delicious ways to eat beans.  Try Pasta Fagioli and Brazilian Black Beans and Kale.

   Carrots:  Mini carrots are OUT, carrot chips are IN.  Carrot chips go great with hummus, can be easily chopped for salads, and go great with Carrot Ginger Dip.

   Quinoa Flakes:  Protein for breakfast with this granola.

     Collards:  They need their own bullet point as I am unsure if we will be able to buy them in Colorado.   My husband has a sampled a variety of collards during his luxurious travels to West Virginia and other neighboring states.  

   Green onions, Ginger, and Lemons:  I buy these every week at the store.  I mix green onions and ginger with vegan mayo for a great spread for BLT’s and salmon burgers.  Lemons are essential for Caesar Dressing and Tabbouleh.

   Baked Potato and Barbecue:  Potatoes have been an essential food for my son during our travels.  Most restaurants have them on the menu, there is a Wendy’s in most every town, and they make an awesome lunch entrée for your kid.  The south is all about the barbecue, not to be confused with a cookout. A barbecue refers to the slow, smoked process of cooking beef, chicken, and pork.  We have been able to take our son out for dinner during our travels and it’s been most satisfying after a long, hard day of play!

   Cherrybrook Kitchen Pancake Mix:  I never could make a pancake when I had wheat, buttermilk, and eggs at my disposal.  These pancakes are gluten free, dairy free, egg free and awesome!  Thank you Laura Lopez for introducing me to this brand. 

   Slurpee:  How did my list start with kale and end with Slurpee?  We still want to have some fun!  Our neighborhood in Roanoke has a local 7-11 and all the cool kids hang out there and get Slurpees.  It turns out that a Slurpee is gluten free, dairy free, nut free, soy free, egg free and it’s a special treat on a hot day.

Dressed Up Black Bean Soup and Corn Meal Biscuits

The dawning of warmer temperatures and tulips also brings along the spring soccer season.  Adding multiple evenings a week spent out at the soccer field means that I have even less time to prepare a meal for my hungry, dribbling, shooting soccer stars.  We do not have the ability to drop by a fast food place or pop a pizza in the oven due to food allergies.   But, a little planning and preparation goes a long way.

I like easy and convenient options when I can find them at the store.  One of my favorite things to do is to ‘dress’ up a boxed soup with a can of beans, tomatoes, diced carrots, celery, onion, etc.  

Dressed Up Boxed Black Bean Soup

1 box of black bean soup (I used the Simply Balanced brand available at Target)

1 can of black beans

1 can of diced tomatoes (optional)

2 carrots, diced

2 stalks of celery, chopped

½ onion, diced

1 garlic clove, minced

Place everything in a crock pot, stir, and race onto to soccer practice. 

Once home, top the soup with shredded cheese, pour in some of your favorite milk for a creamy soup, place in a dollop of plain coconut yogurt, diced avocado, cilantro.  Serve with cheesy tortillas (corn, rice, or flour) heated in your toaster oven.   If you have extra time, try serving the soup with cornmeal biscuits.

Corn Meal Biscuits

¾ cup rice milk (or milk of choice)

1 tablespoon lemon juice (or apple cider vinegar)

1 ½ cups gluten free flour blend (reference breads and baking)

½ cup corn flour, finely ground

¼ teaspoon xanthum or guar gum (omit if your flour mixture contains this ingredient)

1 tablespoon baking powder

1 teaspoon baking soda

6 tablespoons of butter spread (Earth balance or real butter if you can!)

1. Preheat the oven to 425 degrees.  Combine milk and lemon juice and let it sit for 10 minutes.  This is to ‘sour’ the milk.
2. Combine the ingredients, flour through baking soda.  Cut in the butter spread with the flour mixture using a fork or pastry knife until the mixture resembles fine crumbs.
3. Stir in enough of the soured milk so that the dough leaves the side of the bowl and combines into a round ball.  There might be some milk left over-that's okay.   The dough should not be too sticky or too dry, just right.  Turn the dough a few times onto a floured surface.  Roll the dough into a ¾ inch thick circle.  Cut the biscuits using a small cup.  Place biscuits onto a baking sheet.
4. Bake for 10-12 minutes or until golden brown.  Serve warm!  

I browse food magazines for new recipes that are well suited for my family.   The biscuit recipe came from Delicious Living, May of 2013.  I didn’t need to make any substitutions as the recipe met our allergy needs.

Brazilian Black Beans and Kale

I am volunteering with a program called Happy Healthy Cooks (link) while in Roanoke, Virginia.   This program focuses on teaching young children about nutrition, healthy eating, and provides a ‘hands on’ approach to learning about cooking healthy meals.  By ‘hands on’, I mean chopping, mincing, stirring, cooking, smelling, and tasting real food in the classroom.  Twice a week, I visit a classroom of second graders and we learn about new cultures and prepare a gluten free, vegetarian meal native to that culture or country.  This week we made Black Beans and Kale from Brazil.  It was so good that I made the meal at home for my family.  Everyone loved it and it was so simple to make. 

Brazilian Black Beans and Kale

1 tablespoon canola oil

1 onion, diced

1 cloves of garlic, minced

1 teaspoons minced fresh ginger

2 cups of diced tomatoes or 1 can of diced tomatoes

2 tablespoons tomato paste (half of a small can)

1 can of light coconut milk

2 cans of black beans, rinsed and drained

¼ teaspoon crushed red pepper

1 teaspoon paprika

1 teaspoon of salt

1 bunch of kale (7-9 large leaves) torn into bite size pieces

2 cups cooked brown rice

½ cup chopped fresh cilantro

Heat the oil in a large skillet or dutch oven.  Sauté onions, garlic, and ginger until onions are soft.  Add the tomatoes and stir.  Combine coconut milk and tomato paste until blended and add to pan.  Stir in black beans, crushed red pepper, paprika, and salt.  Add kale and cook until kale wilts.  Add cilantro.  Spoon black beans and kale over brown rice and serve.

Bring More than Air to the Table: A Follow up on "Food Allergies, Kids, and Classrooms"

Food is essential to living, we need it to survive.  Food is also a central element to celebration: It brings people together, it’s delicious, and it’s fun.   When you argue with yourself, or with others, about whether or not classroom parties should be allergen-free, keep in mind that if others are excluded, the point of food being for celebration will be lost. 

I suggest that classroom parties be centered on playing, learning, and gifting.  Try some of these ideas:

• Playing:  Divide into teams for your own version of “Minute to Win It”; introduce cultural games with the Dreidel or Mancala; keep it fun and creative.
• Learning: Balloons, string, tape, and a straw can unlock the mystery of jet propulsion; baking soda, vinegar, and raisins are a crowd pleaser; dry ice and dish soap touch on chemistry. 
• Gifting and Crafting:  Make the teacher a gift during your Valentine Party; make ornaments or paper snowflakes during the holiday party; masks for Halloween.

If food is absolutely needed in the classroom, then I encourage you to make a change about the type of food you bring into the classroom.  Are we really nourished by a dozen mini cupcakes from Wal-Mart? Sure, it’s convenient, but is it the best choice we can make?

Think BIG

If you are asked to bring in snacks free of gluten, peanuts, and other allergens, don’t assume that the only thing you can bring is AIR. (click on AIR for article about only being able to bring air to a party due to allergies).  Try changing the status quo by introducing cultural food, preparing food in the classroom, or bringing in good old fashioned fruits and vegetables. 

Here are some ideas, just remember to get the kids involved in the process and let them do as much as possible.  It will be magical!

• Prepare fresh guacamole and salsa by bringing in avocados, diced tomatoes, onion, cilantro, lime and corn chips.

Guacamole:

Assume one recipe ratio per 2-3 students for the guacamole and salsa

1 avocado, mashed

1 TBSP minced cilantro

1 teaspoon fresh lime juice

Pinch of salt

Mix is all together and enjoy!

Salsa:

3 plum tomatoes, petite diced

1 TBSP red onion

2 TBSP chopped cilantro

1 teaspoon fresh lime juice

Pinch of salt

• Try juicing oranges, watermelons, or other fruits and mix with soda water to make fruit sodas.
• Host an apple tasting.
• Make geometric designs with melon cut outs made from cookie cutters or make fruit kabobs.
• Roll vegetable sushi
• Pop popcorn with an air popper

I have suggested to teachers, principals, and parents that snack foods do not belong in the classroom.  My suggestion has never been well received.  The reasons range from late lunches and early starts, begging kids to demanding parents, and precedent.  Snacks are likely to stay in the classroom, but our choices on what to send to school can make a difference in the life a child with food allergies.  Lessons in empathy, understanding, and healthy eating are sure to follow.

Food Allergies, Kids, and Classrooms

I have read a few articles this week on whether or not parents and classrooms should accommodate children with food allergies.  This topic sparks strong emotion because we are so passionate about our children, our food, and where the boundaries should be drawn when it comes to food in the classroom.

My husband and I have been watchful, observant, vigilant parents of food allergic children throughout many stages of their lives.  They were diagnosed with food allergies before they could walk or talk.  We have learned how to safely navigate playdates and daycare. We are now in the trenches of elementary school, and middle school and high school are not too far away. 

We have dealt with many of the issues described in the articles (links below).  I question whether or not food and snacking should even be allowed in the classroom.  I wonder what the response is from other parents when they learn that they need to alter their snacks to accommodate my son’s needs.  I reflect on what my reaction would be if I was asked to accommodate another child.  I can only share what I know is right for my family.  But I share it, because I think it will be helpful for others when they ask the same questions. 

Each request and each decision we make is based on weighing the risk with the reward.  Handing over our their care to another person is never taken lightly.  If we find that the risk is too great, we either opt out, or we make a change.  Choosing to make a change takes work, resources, time, and enthusiasm, but it comes with great reward for our children.  We have donated our resources by substituting almond butter with peanut butter for the daycare group snacks.  We have collaborated with teachers to find substitutions for food based play and activities.  We volunteer in the classroom.  We lead by example.

The articles can argue about whether or not everyone should make a change for the few, but the plain and simple truth of food allergies, celiac, and diabetes is that any food that is consumed should follow these simple rules:

•    Read the ingredients of every food, every time.  No label?  Say, “No thank you”.
•    Children with severe food allergies and other dietary issues should only eat food that is approved by their parents.  Send your child to school with a stash of food they can eat.  Label it, give it to the teacher, and it will be there when it is needed.
•   Homemade foods are a big no-no.  In addition to not knowing the ingredient list and preparation techniques, you run the risk of having a cookie with dog hair in it! 

Each new school year we revisit the fact that others do not and cannot understand the implications of having a potentially lethal food allergy and how that translates to a safe school environment.  It is either by a lack of empathy or a lack of understanding.  Our responses to the issues are directed by education, awareness, and relentless advocacy for helping to ensure the safety of our children at school.  That being said, we have also been humbled by others efforts to be inclusive, accommodating, and agreeable to helping make the school environment a safe place for learning.  We thank you.

Now what to do about food in the classrooms?  I will follow up with that on my next post because it is a big topic with big change ideas.  Stay tuned.

LINKS:

• The topic was sparked by an article from a mom who wondered why her child needs to be denied their birthday cupcake at school due to food allergies and gluten intolerance from other children in the classroom.  Here is the link: Don't Ruin My Kids Birthday
• In response to her article, another mom wrote about allowing science and empathy guide decisions about how to celebrate birthdays in the classroom.  Here is the link:  Empathy and Science
• Another suggests that food not be allowed at schools and that celebrations at school do not need to be centered on food.  He also reminds the reader that we are talking about advocating for keeping children safe at school.  Here is the link:  Gluten Dude

Phone a Friend: A Lifeline for Food Allergies

A lifeline is needed when you are facing the challenges of feeding yourself, or your children, on a diet restricted by food allergies.  Food allergies are on the rise and the chance of encountering a situation involving food allergies is more likely to happen.  No matter the situation, being able to phone a friend is a comfort.

How can I help you?

I invite my readers to submit their ideas for foods, snacks, or substitutions, that are peanut-free, gluten-free, dairy-free, and egg-free or any combination of the above.  I will do a follow up post with the ideas that you submit.  Include photos, recipes, links, etc.  The list can be used for a nursing mother of a child with food allergies, a child with food allergies, a parent, a friend, a school teacher with a peanut free classroom, or a neighbor. 

ANYONE can participate!  Your participation in this challenge will be helpful to someone.  We each fall into one or more of the following categories so find where you fit and see how you can help.

A visual of what it's like learning how to eat with food allergies:
A maze of turns, falls, ups, and downs.

Newbie:  You need friends who are experiencing the same challenges, you need new ideas about how to expand your diet, and you are exhausted trying to figure it all out on your own. 

• Share this blog with friends, ask for help, and share the knowledge you have gained so far.  You are learning something every day.

Foodie/Health Nut:  You might choose to eat quinoa because you like it, you are a vegan, or you cook at home:  I bet you have some great ideas. 

• What do you snack on? What do your kids eat? Please share that almond milk+kale smoothie recipe one more time!

Think outside the box

Food Allergy Mama:  You have been at it for a while.  You have tried and true recipes, methods, and tips.  You also welcome new information and ideas because it is always helpful to expand your options.

• What do your kids eat for breakfast? Lunch?  Can you eat out anywhere? If so, where?  What is a good egg substitute?  Tips for snacks during play dates and surviving birthday parties.  Anything that comes packaged? Prepared? Easy?

Friend: You know someone with food allergies and you want to be more knowledgeable and helpful. 

• Share this blog with your friends and think about how you would adapt your eating habits to accommodate a food allergy.   I bet you have something to offer.

See how we can all come together?

Innocent Bystander:  My kids do not have food allergies!  Is celiac contagious? Why do they need me?  It is likely that you or your child will meet someone with a food allergy. By being sensitive and knowledgeable, you are making a good choice and you might save a life.

• Share this blog with a school teacher or a friend.  It’s likely to end up with someone who can really use it-plus, you will have a great list of new ideas for healthy foods and you will have taken your first step to food allergy empathy!

 Pictures are from a recent trip to the Black Dog Salvage in Roanoke, VA

Amore!

When I think of romance and love, I think of Italy.  I think of Italy, I think of pasta.  This dish is made with love for St. Valentine’s Day.  It uses my new favorite brand of gluten free pasta, Barilla.  I made mine with sausage and chicken, but it can easily be vegetarian.  It’s a great dish for your valentine, especially if they do the dishes, because it is a one pot meal.

PASTA FAGIOLI

A one pot meal

1 large yellow onion, chopped

2 cloves of garlic, minced

2 stalks of celery, finely chopped

1 TBSP olive oil

2 cups of tomatoes, diced (or a 14 oz. can of fire roasted tomatoes)

1 cup cooked ground sausage

1 large carton chicken or vegetable broth (or water)

2 cups of gluten free pasta (penne, shells) I like Barilla!

1 can of white cannellini beans

4 cups of torn greens (kale, escarole, turnip)

3 TBSP of fresh basil, chopped (or 1 TBSP dried)

3 TBSP of fresh parsley, chopped (or 1 TBSP dried)

 1/8 teaspoon red pepper flakes, optional

A great soup needs a great salad...

CAESAR DRESSING

This is easy, dairy and egg free and so, so good! A special thanks to my sister and mother for sharing the recipe. They learned about it from Darlene Lopez, my sister's mother-in-law.

1 lemon reamed, save the juice

2 oz. tin of anchovies packed in olive oil

3 garlic cloves

1/4 cup of olive oil (or more if you like)

Salt and pepper to taste

Whirl together in a blender or mini-food processor.  Serve with romaine lettuce and croutons (see below for croutons). Also delicious with steamed cauliflower.

CROUTONS

Do not bother to buy the croutons in the store because it is so easy to make them at home.  Use leftover artisan bread, gluten free bread, or cornbread.  

Slice bread into 1" cubes and place on a sheet of foil that will fit in your toaster oven.  Toast in the toaster oven for 3 minutes on toast setting, turn and toss croutons, place in toaster oven again for another 2-3 minutes on toast.  You can get fancy and toss with olive oil and "Garlic Gold", but if you are using these croutons with the Caesar dressing-the dressing will pack all of the punch you need!

When I think of Italy, I also think of...

CHOCOLATE SORBETTO

Let your love shine

2 ½ cups of water

1 ¼ cups sugar

½ cup unsweetened cocoa

3 ounces of chocolate finely chopped.  Try Enjoy Life Dark Chocolate bar.

2 teaspoons vanilla extract

Bring the water to a boil in a saucepan, stir in sugar and cocoa and simmer for about 5 minutes.  Remove from heat and stir in chocolate and vanilla until chocolate is melted completely.  Cover and chill completely.

Pour chocolate mixture into your ice cream maker and let it whirl for about 30-45 minutes.  Remove from ice cream maker and transfer the sorbetto to a freezer safe container and chill for about an hour.

Adapted from a recipe in a magazine-can’t remember which one!

I need to include a special recognition to my valentine, dishwasher, best friend, and husband of 15 years, Scott.  Happy Anniversary, Ti amo!

The Biggest Winner: The Journey of a Nursing Mother of Infants with Food Allergies

I am pretty sure that most everyone saw the photos of NBC’s Biggest Loser winner Rachael Frederickson.  She dropped 155 pounds and weighed in at 105 pounds.  When I first saw her picture, I remembered when I once looked much like her.   I was not in a contest to lose weight, and I wasn’t even trying to lose weight. I was trying to learn how to feed myself and my infant son on a diet free from dairy, wheat, eggs, peanuts, and soy.

 

I had experience with an elimination diet with my older daughter, because she was diagnosed with a dairy and egg allergy at a year old.  I was still nursing her when she was diagnosed and spent 6 months on an elimination diet.  I bypassed cakes, cookies, and the donuts that were in a constant flow into my work office. I gave up cheese and yogurt and began to enjoy soy chai lattes.  It was a major change in my eating habits, but we learned to live without eggs and everything was great.

Rice Krispie 'cake' for his 1st Birthday

Then, my son came along.  He was allergic to everything my daughter wasn’t: wheat, soy, and peanuts.  I cried.  Since he was only 4 months old, I was still committed to nursing him.  I started on the elimination diet and immediately found myself on a hunt for replacements for common foods.  The gluten free trend was not in full force as it is today, so finding replacement foods for wheat did not come easy; picture in your head rice cake sandwiches.  I found out that soy is in everything, and that peanuts popped up in the oddest of places.   

I researched, experimented, read labels, tried new foods all while trying to meet the growing needs of my son.  He was getting old enough to start solid food.  All of those easy baby foods seemed to have some wheat or soy in the ingredients. Meanwhile, he added dairy and eggs to his list of foods to which he was highly allergic.  I lost more of my calorie intake as a nursing mother and he was losing more and more options for his diet.

I was dropping weight quickly and it was clear that my son needed more calories and nourishment.  He was able to tolerate a specialized formula and used it well past his first birthday.  The year I spent on this diet was a struggle, but it was also very vital for learning how to feed my son.  I was hungry, so I knew he was, too.  We worked each day to find new ways to feed him.   My family worried about me and my husband instituted food interventions like bacon for breakfast.  After a year, enough was enough.  I weaned him in a day and then focused my energies on feeding him. 

Would I do it again?  Yes.  Would I recommend someone else do it?  Yes*.  Why?  I walked in his shoes for a year and I was forced to learn a very specialized diet in order for each of us to eat, thrive, live, and be healthy.  *But I do recommend that you do it with help, lots of it!  Ask advice from your child's allergist, seek assistance from a dietitian or nutritionist, and do not do this diet to lose weight.  

First enjoyment of chocolate cake (gluten-free vegan cake)!
This was a JOYFUL day for all.
Recipe below

I write this blog so that others might gain something from the knowledge that I have attained on this journey.  The knowledge is meant to be shared.  Each parent of a child with food allergies or restricted diet is on their own personal journey.  It is a journey that they must take in order to learn and cope.  I hope that my blog will be a place, on that journey, that is a respite for laughter, joy, hope, and optimism along the way.  

A win-win in my book.

Mom is Great, She Makes us Chocolate Cake

In a bowl mix:

1 1/4 cups of flour mixture (see "Breads and Baking" page on this blog)
3/4 cup sugar
1/4 cup corn starch
1/2 tsp baking soda
1/2 tsp salt
3 TBSP cocoa

In another bowl mix:
1/3 cup oil
1 tsp vanilla
1 TBSP vinegar
3/4 cups of cold water
1/4 cup of any type of milk (cow, soy, rice, etc)

• Sift dry ingredients together and blend wet ingredients.  Mix the wet and dry together until well blended.
• Pour into lightly greased baking pan (8-9 inches round or square) or into 12 muffin tins
• Bake at 400 deg F until toothpick comes out clean. Bake for 20 minutes for cake and 18 minutes for muffins.
• Recipe can be doubled and used with layered cake pans for a double or triple layered chocolate cake.