Tuesday, February 21, 2012

Successful GFDF Birthday Party!!!!

Hello my fellow GFDF friends,

I am so sorry its been awhile since my last post, I have been sooo busy.   It was my daughters 5th birthday this weekend and we threw a party.  Yay!!! Of course, it was Gluten and Dairy free!

It was an awesome party. It was an around the world theme. We started in Paris and had Pink Lemonade Parfaits, then journeyed to New York to make Art in Cate's Art gallery, then we went to Tokyo and had a Japanese tea ceremony and finally ended up in Hollywood where we enjoyed a Chipotle styled buffet and Karaoke.  We also served gluten free cupcakes, chocolate dipped marshmallows and they took home gourmet popcorn.

I made the parfaits the morning of.  Super yummy see the recipe below.

Parfaits- Pink Lemonade Parfaits (see recipe below)

Cupcakes-I used Pamela's cake mix and added vanilla and Natural Strawberry Syrup by Walden Farms for color. I love Pamela's cake mix because it tastes the closest to regular cake. My guest commented on how they couldn't tell the difference at all. Another Yay!!

Frosting-Duncan Hines Cream Cheese Icing (GFDF surprisingly). I used a little syrup for color as well.

Chocolate Dipped Marshmallows-GF marshmallows and dipped them in Enjoy Life's melted chocolate chips (GFDFSF). They were sooo good!

Chipotle Buffett- Grilled Chicken, Black beans, Basmati rice, Daiya's Chedder shreds, shredded lettuce and diced bell peppers.

Gourmet Popcorn-Popolopolis from Costco. Its GF, we used the Carmel flavored.

Teacup for Japanese Tea Ceremony, Enjoy Life Chocolate Chip (GFDF)

My 5 year old Cate and her giant cupcake

Would you like to see more pictures of the party: Cate's GFDF party

Pink Berry Lemonade Parfaits
yields 4 tall parfaits
Pink Lemonade Pudding
part 1 – stovetop
3/4 cup lemon juice
3/4 cup Honesty Kids Pink Berry Lemonade
2 Tbsp corn starch
2 Tbsp vegan buttery spread                                                                                                                       1 cup agave nectar 3 tbs of Strawberry Syrup (Non-high fructose kind)
Part 2 – blender
1/4 tsp salt
1 tsp lemon zest
3 cups strawberries
1 lb silken tofu
*plus the mixture from part 1
1. Combine the stove top ingredients of the part 1 – pudding mixture in a small pot. Whisk together until the cornstarch has dissolved. Bring mixture to a boil – until it begins to thicken. About 2-3 minutes stirring. Remove from heat.
2. In a blender or food processor, add the remaining pudding ingredients (part 2) – also add in the warm mixture from the stove. Blend on low until smooth. Your mixture should be a light pink color. Add more syrup for a pinker color.                                                                                                             
3. Chill in fridge until ready to serve – at least an hour so pudding can firm up and cool.
4. We serve with an Enjoy life GFDF Crisp Sugar cookie, blackberries, blueberries, strawberries and soy whip cream.