Homemade Rapunzel Cupcakes: Dairy & Egg Free


Hey friends!

We went to another birthday party today!!!

In case you didn’t know, that is BIG NEWS in our house. Our allergist has recommended that our daughter only go to safe parties until we get her contact reactions under control. So that means we usually cannot go to most parties, as we really don’t expect everyone to make it all safe for us. We usually go to 1-2 birthday parties a year.

We have had a busy year- we have gone to 4- count them-4!- parties outside of our house this year, y’all!

Today, our little cousin E celebrated her 4th birthday with a Rapunzel themed party. My cousin picked all safe party foods so SG could go. I made the cupcakes Rapunzel themed.

I am always up for a good baking challenge.

My go to cake is always our good ole wacky cake. I made a double batch of vanilla cupcakes. I bought 4 cans of purple Pillsbury frosting (read the labels please!), a bakery cardboard cupcake holder, fade proof cupcake liners, and downloaded the cutest Rapunzel printable PDF to top the cupcakes. Click here to see where I purchased them from and to see this lady’s other designs.

It took me less than 5 minutes to whip up each batch of cupcake mix (this is from scratch- no box mixes here!). So, 10 minutes to make enough batter for 48 cupcakes. See? You can do this, too! We got this, food allergy mamas and papas (and non food allergy friends, too!)

I always like to bake my cupcakes in advance and freeze them. That just takes the pressure off of me on the day of the party. Then I get to concentrate on icing them. You could easily do everything in one day.

So, here’s how I made these delicious- and, if you don’t mind me tooting my own horn, adorable Rapunzel cupcakes.

In advance, prepare the cupcake toppers. I chose to purchase, download, print, cut and tape toothpicks to the Rapunzel printable.


Make a double batch of wacky cake batter and bake as cupcakes. My cupcakes bake on convection at 350 degrees for 15 minutes. (The wacky cake recipe is at the very end of this post.)

Let cupcakes cool completely and then either freeze them or move onto the frosting step.

I use this frosting tool with the pronged tip to frost the cupcakes. I started as close to the edge of the cupcake as I could and just went round and round until I hit the middle. When I stopped frosting, the frosting went up in a line. I used the tip of the toothpick to push the frosting tip down as I inserted the toothpick into my frozen cupcakes.

I also kept the decorated cupcakes in the bakery box (I bought that from Party City) in the fridge until it was time to leave for the party.


This pic is kinda dark but I am so thrilled to have the cupcakes in this box to help them look like they came from a bakery!

Here’s my tip on the bakery box. It’s very flimsy. I’ve never used one before so I had no idea. I had a mini heart attack as I lifted my completely cupcake filled box and took two steps towards the fridge and the bottom of the box started to give way. Somehow I balanced it all- it was so wiggly. The Huzz happened to walk in right as the catastrophe was happening and he swooped in and saved the day! (And the cupcakes!) Next time, I will also purchase an extra cardboard cake thing- what do you call those? I used one for my Barbie cake. Anyway, I’ll Scotch tape the bottom of the box and also use a cardboard meant for cakes for added sturdiness. We ended up carrying the cupcake box under a cutting board. It worked.🙂

So, that is how we made our safe Rapunzel themed cupcakes.


I added in two extra cupcakes to fill the box that didn’t have picks.  I didn’t want the cupcakes falling over during the drive to the party.  

Here’s a random side note. Another little friend was at the party and wasn’t going to be able to eat the cupcakes until the mother found out the cupcakes were dairy and egg free. I had no idea another little friend with food allergies was there. That just blessed my heart that another little friend was able to freely and safely partake of all the food!


So, there ya go, my friends. Another yummy, safe, and fun birthday cake.


Here the cupcakes are in action.  My cousin also made Rapunzel Fruit Tower kabobs.  How cute!


My cousin also made these adorable “skillet” paper plates.  She’s so crafty!

Wacky Cake
(Double this recipe if needed. Each recipe yields approximately 24 cupcakes.)

Dry Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 6 Tablespoons of cocoa OR For Vanilla Cupcakes, omit cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients:

  • 3/4 cup oil (I use canola)
  • 2 Tablespoons vinegar
  • 2 teaspoons vanilla (use 1 Tablespoon vanilla if making vanilla cupcakes)
  • 2 cups cold water


  1. Preheat oven to 350 degrees.
  2. Put dry ingredients in a mixing bowl and stir with a wooden spoon.
  3. Add wet ingredients. Beat well until blended. (I use a stand mixer.)
  4. Pour using 1/4 cup batter per cupcake liner.
  5. Put the pans in the oven and bake for approximately 15 minutes per batch, or until a toothpick inserted in the middle comes out clean.

Simple Tofu and Veggie Stir Fry

The tofu love fest continues!

Last post, I mentioned I have made a stir fry with tofu. It was just what my veggie stir fry recipe needed. The stir fry is good on its own. But the tofu bumps it up a notch and adds more protein.

The hardest most time consuming part of this recipe is chopping the veggies. To save time, I have started buying shredded carrots. It’s double the price of the regular carrots, but this Li’l Mama needs some easy in her life. Can I have the STAPLES  Easy button please????🙂

I digress.

You can use any veggies you have in your veggie crisper. I like to use chopped broccoli, shredded carrots, diced zucchini and diced red bell peppers. If you’re able to, you can buy the store bought chopped veggies (I’m feeling a little envious now…)

Here’s my little tip on the zucchini:
Cut it in half longways. Then use a spoon to scoop out the seeds and the guts. Then chop or dice the ‘chini.  I didn’t do this for a long time and my zucchini was always mushy. I somehow figured out the scooping out the guts part and no more mushies!!!

Here’s another little secret. Sometimes I use rice and sometimes I use spaghetti noodles…and tonight I used penne noodles. Not very stir fry-ish, but I am all out of spaghetti noodles. For stir fry nights, I like to use spaghetti noodles every now and then.

I special ordered a case of safe spaghetti noodles and paid a small fortune to ship them… and they are LOST!😦

Who needs $60 back anyway? $35 ish for the noodles. $25 ish to ship.


Note to self, always insure your noodles.😉

Anyway, I mix up the rice and noodles to make the dish seem different.

Afterall, variety is the spice of life…

Or so they say. Who are they, anyway?

I digress.

Here’s how to make the food.

Chop some veggies and cook in a wok.


Veggies.  The steam always fuzzes up my pics.  Oh well.  :)

Boil some noodles or throw some rice in a rice cooker.

Press some tofu and do a quick soy marinade.
Grill/sauté tofu ’til kind of crispy.


Grilled Tofu.  Mmmmm.

Throw it all in a bowl.


See? Simple.


Tofu & Veggie Stir Fry

Now, for the actual recipe.

Simple Tofu and Veggie Stir Fry


  • Chopped and diced veggies of your choice (I use an entire head of broccoli, 2-3 zucchinis, 1 red bell pepper and at least a cup of shredded carrots)
  • Extra Firm Tofu, Pressed Then Cubed
  • Rice or Noodles
  • Liquid Aminos (or soy sauce)
  • Garlic Powder
  • Onion Powder
  • Pinch of Ginger Powder

Other Stuff Needed:

  • Wok
  • Grill Pan
  • Bowl with Lid


  1. Drain and press tofu. Put tofu between two plates. Make sure to put a sheet or two of paper towels under tofu. Put something heavy on it like a big box of veggie broth. Leave it alone until step 4.
  2. Boil water in large pot and add noodles OR start rice in the rice cooker.
  3. Heat the wok on medium heat. Add 1 tablespoon coconut oil. Add veggies and cook, stirring frequently. If the veggies seem to dry, add another tablespoon coconut oil. When the veggies seem mostly cooked, squirt (squirt! I love that word!) some liquid aminos all over the veggies. Sprinkle some garlic powder and onion powder over the cooking veggies, too. Stir.
  4. Tofu time! Take the tofu block and cut it in half. Cut the tofu into strips and then bite sized cubes. Take a bowl with the lid and squirt some liquid aminos in the bottom of the bowl. Add onion and garlic powder and a pinch of ginger powder. Stir with a fork.
  5. Add the tofu cubes, put on lid and shake the tofu around. (I use a pyrex bowl.) Squirt a little more liquid aminos and add another dash of garlic and onion powder.
  6. Heat grill pan on medium heat. Add 1 tablespoon coconut oil. Cook until tofu has nice grill marks and is nice and brown. Squirt🙂 a little more liquid aminos on the tofu as it is cooking.
  7. Serve as you wish. I put the rice or noodles as the bottom layer in a deep bowl, scoop in lots of veggies, and top with crispy tofu.

We also squirt! (heehee) a little bit more liquid aminos on the entire dish. There is no need to add salt to this dish because the liquid aminos does it for you.

If you don’t have a wok, use a sauté pan. If coconut oil isn’t safe for you, sub a safe neutral oil, such as olive oil or something similar. If you don’t have a grill pan, sauté the tofu in a pan until crispy.

This has quickly become a family favorite. My 5 year old complained because she gobbled up her tofu immediately and wanted more tofu. My child loves it! And I hope you and yours, will, too.

After writing this post, I’m sitting here saying, “Squirt, squirt, squirt, squirt!”  I don’t know why that word just tickles me pink.

Until next time, my friends.

Homemade Crispy Shake and Bake Tofu Tenders


Crispy Tofu Tenders with Homemade Honey Mustard

I have begun to experiment with tofu.

I don’t know why it took me so long to research safe tofu companies. I got in touch with Nasoya and was told their facility is free of dairy, eggs and beef. SCORE!

Let the tofu love begin!

I have made tofu at home three times in a little over a week. I have made a tofu and veggie stir fry twice. Yum!

Last night, I decided to try an old chicken recipe with the tofu.

The result?

Mmmmmm… even the 5 year old liked it! (covered in ketchup, of course, but hey- she ate it happily!)

This recipe comes from allrecipes.com.

I have modified the spices a bit. Feel free to change the spices to ones you and your family enjoy.

I also use homemade bread crumbs, but store bought breadcrumbs or panko would work well, too.

This breadcrumb mixture made more than enough for half a container of tofu. I think I could have used this recipe for the entire package, but I was hesitant to use all the tofu in case this didn’t turn out. But it did and my little family loved it!

So tonight, we are having the other half of the tofu and I’m making these crispy shake and bake tofu tenders again! Along with some garlic mashed potatoes and maybe some stewed fresh green beans. And some homemade vegan gravy for the taters and beans… Mmmm, mmm! I better hurry this post up so I can cook- it’s almost dinner time already!


2 cups breadcrumbs
3 Tbs canola oil
1/2 tsp salt
1 tsp paprika
1/8 tsp pepper
1/4 to 1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp poultry seasoning
pinch (or a peench as we say) of basil, dried parsley & dried oregano
2 flax eggs (2 Tbsp of ground flax and 6 Tbsp of water mixed together)

1 package of extra firm tofu, pressed between two plates for about 20-30 minutes (do this in advance and cut the tofu into strips like chicken tender sized)


  1. Preheat oven to 350. Line a cookie sheet with parchment paper.
  2. Prepare your flax eggs in a medium sized bowl and whisk with a fork. When the flax eggs are gelled and gooey, they are ready.
  3. Take everything above the starred line and mix it together in a gallon plastic baggie- adding the oil last. I like to shake the dry ingredients together first and then add the oil.
  4. Dip one tofu strip into the flax egg and then put it into the seasoned breadcrumb mixture and shake. Place the tofu strip onto a parchment lined cookie sheet (foil works, too, but parchment gives you no stick to the pan-ness!😉 )
  5. Repeat with each tofu strip. If you run out of flax eggs, you will need to make another one (1Tbsp of ground flax & 3 Tbsp of water)
  6. Bake for 5 minutes. Gently flip the tenders. Bake for 5 more minutes. Flip tenders. Bake for another 3-4 minutes, or until tenders are crispy.

Serve as you would serve chicken tenders, with a sauce or ketchup. (SG loves it this way.)
The Huzz and I prefer these crispy tenders cut up and served in a bowl along with other food. (Like in a salad or with a pasta dish with the tofu standing in for the chicken.)

It totally looks like chicken- but it doesn’t taste like it. The flavor is all in the crispy coating, so don’t be afraid to spice it up in the bag!

I hope y’all enjoy these crispy shake and bake tofu tenders.   (I’m still working on getting my Southern back, y’all! I kind of lost it from living in Ohio and Iowa for so long!)


Today is a New Beginning

Kindergarten Stickers

We started homeschool today.

The realization that everything has changed hit me tonight.

And I cried.

And the Huzz stared at me.

And I cried some more.

Because everything has changed.

We chose not to send SG to pre-school for many reasons. I used to be a first grade teacher, so I knew I could equip her for kindergarten. Also, we were not comfortable sending our super contact reactive daughter to preschool.

So, I stayed home with her, which was always our plan.

For five and a half long and beautiful years, we did whatever we wanted, whenever we wanted.











And did I say Shopped… a lot!

And we did so much more, together.

Yes, we can still do those things. Just not whenever we want. I feel a heaviness that that chapter is behind us.

Yes, exciting things are about to happen.

I get to watch our child learn and grow.

But it still didn’t stop the sadness and the tears from falling.

I am NOT the sentimental type so these emotions have taken me by surprise.

I find myself thinking:

“What if I mess this up somehow?”

“How am I going to get everything done that used to take me all week to do?”

“What will our days really be like?”

“Will SG adjust and thrive?”

“How am I going to do this???”

I keep thinking of a sticker I have that says “Choose Joy.”

Choose JOY

I will choose joy.

We will adjust and thrive.

SG will bloom and grow.

We can do this.

Heavenly Father, please fill me with joy, for Your Mercies are new every morning!


I’d love to know:
Do you homeschool? Do you send your child(ren) to public school or private school? Please share your back to school stories (especially kindergarten stories) with me below.

Note: I wrote this last night and am posting this a day late. Today was officially our second day of homeschool and SG tested on a first grade reading level! That was such a great ending to day two.

Allergy Friendly Cakes & Cupcakes

I have made a lot of cakes since becoming an allergy mom.  I’ve learned how to bake, frost and create.

I decided to scroll through my thousands (I’m serious!) of family pics and find all of the allergy friendly cakes, cupcakes and cookie cakes I’ve made and photographed.

Most of these cakes use my wacky cake recipe.  Click here for the recipe for wacky cake.  I’ve also made a few cookie cakes.  I use this recipe from Silk and instead of making lots of cookies, I shape it in whatever shape I need and bake it for 10-20 minutes.  I start checking it at 10 minutes and adjust from there.

Here are most of the cakes, cupcakes, and cookie cakes I’ve made:

Mickey Mouse Cupcakes for my Nephew

Mickey Mouse Cupcakes for my Nephew


Spider-Man Birthday Cupcakes for my Niece’s 3rd Birthday Party


Tinker Bell Cupcakes for SG’s 3rd Birthday Party


Close Up.  The Ring Toppers Made the Cupcakes Look so Special!

A SpiderMan Cake for my "Baby" Brother

A SpiderMan Cake for my “Baby” Brother


Simple Christmas Cupcakes


Mini Vanilla Cupcakes for SG’s Friend’s Birthday Tea Party


Frozen Cupcakes for SG’s 4th Birthday Party


Thanksgiving Cupcakes


Tea Party Cupcakes


Jelly Tinted Vanilla Cupcakes Topped with Fresh Strawberries for SG’s Friend’s Birthday Party

Cupcakes for My Gigi's 85th Birthday Party

Cupcakes for My Gigi’s 85th Birthday Party


No Frosting?  No Problem.  Just Add Coco Whip & Enjoy Life Chocolate Chips.


A Cookie Cake for our Little Cousin’s 3rd Birthday Party


I Included her Initials, Too.

My 1st Ever Cookie Cake!

My 1st Ever Cookie Cake!

Football Cookie Cake

Football Cookie Cake

There ya have it.  Most of the cakes I’ve made in the past few years, right here for ya in one spot.  :)  I have made a few more but cannot find the photos.  Oh well.

Happy cake making, food allergy mamas and papas!

BBQ Bean Sammies & Dairy & Egg Free Coleslaw

Y’all!  The Local Vegan has an amazing recipe!  It has become one of our family favorites.  I’m not gonna write out Bailey Rae’s recipe but instead tell you the changes I made for our family.

BBQ Sammie

Back in Iowa we had safe store bought buns.  I miss those buns.

BBQ Sammie 2

On Toasted Homemade Bread

Here is the original recipe, which I follow almost to a T.  I don’t make the green beans and I omit the poppyseeds in the slaw.  I usually serve roasted carrots or OreIda french fries because SG loves them.  And hey, it’s safe.  What can I say?

I use Randall’s white northern beans, but feel free to use pinto beans as the original recipe does.  I make my own BBQ sauce because I have to.  Lately, all store bought BBQ sauce makes MY tongue tingle and as a food allergy mom I know that is not good.

Here is the homemade BBQ sauce recipe I make from Once a Month Meals.  I omit the Worcestershire sauce and add 1/2 teaspoon of liquid aminos (just like soy sauce) instead.

I have not found safe store bought bread in SC so I make my own.  We have used this homemade regular white bread (toast first in the toaster or else the bread gets soggy) and I’ve also served this on these amazing homemade dinner rolls.  My fave is on the dinner rolls, but more often we use the homemade white bread because it’s a lot easier to make.

Homemade Rolls

Homemade Dinner Rolls

Homemade Bread

Homemade Dairy & Egg Free Bread 

Let’s talk about the beans!  If I am making enough for one dinner I use a 24 oz jar (roughly 2 cans) of beans.  Today for the first time ever, I used a 48 oz jar of beans and I ended up with double. I did not even have to make double BBQ sauce because I use 1.5 cups of homemade sauce per recipe.  Woot woot!  One 8×8 dish of BBQ beans is in the freezer right now.  I cannot tell you how tickled pink I am about that.  I love my freezer meals!

Freezer BBQ Beans

I hope y’all enjoy this recipe.  We sure do.





A Ray of Hope

I have to say, I have some hope for the first time in a long time for my daughter’s contact reactions.  We moved and have a new allergist who gave us a plan to start to try to reduce and hopefully eliminate her constant contact reactions when we are out in public.  I felt so emotional at the chance to finally be free of contact reactions, I almost cried.  My hope was stuffed down and crushed, but still, I always pray for a cure.  I’ve always said that if her contact reactions would go away, it’d be so much easier to manage.  Not easy, but easier.  Having a ray of hope is nice.  It’s refreshing.

It’s a good reminder that my hope is in the Lord and perhaps I need to readjust my heart and remember where my hope comes from.

“Find rest, O my soul, in God alone;
my hope comes from him.”

Psalm 62:5 (NIV)