Walking through the grocery store is painful for me this time of year. All of those holiday baking magazines seem to call my name as I walk past them in the check-out line. My husband seems to glare at me as I buy yet one more baking magazine where we can’t actually eat anything in the pretty pictures.
I explain that I am on a mission to recreate those lovely sweets in gluten and dairy free versions. He doesn’t seem to care…
That was until the other night when I successfully made the most beautiful Chocolate Mint Shortbread Pinwheel Cookies. They were gluten and dairy free and just heaven. I will be posting the recipe shortly.
One of the big issues that seems to come up every year for me is how to replace the evaporated and condensed milk in all of the holiday recipes. I asked around and have learned that evaporated milk is really just what is sounds like evaporated milk! It is milk with at least 60% of the liquid removed. First I tried to reduce some milk substitutes. After simmering and simmering I realized that this was not worth the effort. Then I realized that plenty of folks make their milk from powdered milk substitutes. I purchased Vance’s Darifree Original Powder Gluten Free Beverage. Instead of following the recipe, I mixed only 1/2 cup of the milk powder with 1 cup of water. And voila! Gluten and Dairy Free Evaporated milk.
Converting the evaporated to condensed milk is very easy.