Homemade Rapunzel Cupcakes: Dairy & Egg Free

rapunzel-cupcake-close-up

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.

rapunzel-toothpicks

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.

rapunzel-cupcakes-in-bakery-box

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.

rapunzel-open-box

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!

rapunzel-open-box-close-up

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

rapunzel-at-party

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

rapunzel-skillet-plates-cupcakes

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

Directions:

  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.

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.

 

 

 

 

Cutlets “Parmesan”

I love chickpea cutlets!!!

They are budget friendly, freeze beautifully and are a great protein for many dishes.

Seriously, these little babies are so budget friendly.  I can get anywhere from 10-12 cutlets per 14 oz jar of beans.  For us, they average out to about 13 cents per cutlet!  What what?!?!

Here is a super easy way to use the chickpea cutlets.  By the way, I have also made these cutlets with white northern beans and they taste exactly the same!

Before you make this recipe, head over to this blog post and make a batch or two of the cutlets.  These cutlets freeze well.  I try to always have a batch of chickpea cutlets in the freezer.

Here’s how I make what I like to “Cutlets Parmesan.”  It has neither meat or cheese, but it’s amazing just the same!

DSCN2689

“Cutlets Parmesan”

Ingredients:

  • Prepared Cutlets (click here for recipe)
  • Safe jar of spaghetti sauce
  • Safe cooked noodles (approximately 1.5 to 2.5 cups, depending on the size dish you make.)
  • Vegan Cheese (We use Daiya Mozzarella Shreds)
  • Nutritional Yeast

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Use either an 8×8 or 9×12 glass baking dish.  I use an 8×8 for just the three of us.  I use the 9×12 if we have guests for dinner.
  3. Place a layer of noodles in the baking dish.
  4. Add a layer of spaghetti sauce on top of the noodles.  Spread evenly and gently.
  5. Sprinkle nutritional yeast on top of the spaghetti sauce.
  6. Sprinkle a light layer of vegan cheese.
  7. Add cutlets on top of vegan cheese.
  8. Top each cutlet with additional spaghetti sauce and add more vegan cheese on top of each cutlet.
  9. Bake for 10-15 minutes.  This is to heat the casserole and melt the vegan cheese.  The dish is already all cooked, so it shouldn’t need more than 15 minutes.

 

Chickpea Cutlets

8×8 dish in progress.  I use rotini noodles.  You can use any large noodle that is safe for your family.

 

DSCN2688

Side View.  I don’t measure for this dish, so I hope this pic helps.  Now this pic is making me hungry!!!

 

Allergy Friendly Chickpea Cutlets

Chickpea Cutlets with Homemade Gravy over Baked Potatoes (mashed) and Grilled Asparagus.  Plant Strong Comfort Food!

Chickpea Cutlets with Homemade Gravy over Baked Potatoes (mashed) and Grilled Asparagus. Plant Strong Comfort Food!

I was very skeptical when I first made Isa’s Chickpea Cutlets from her website the Post Punk Kitchen. I thought cutlets made from chickpeas? How weird. But man, was I wrong!

I made a few changes to Isa’s recipe to fit our diet. In the end, my version doesn’t quite look like hers.  But that’s okay.  I think it’s because I don’t use vital wheat gluten.  I was nervous because I read through the recipe and comments and it seemed the recipe had to have vital wheat gluten. My HyVee carries it, but it is made in a facility that also processes milk. Can’t do it. Not safe.

So, I crossed my fingers and subbed plain ole unbleached white flour. And I made my own breadcrumbs from our frozen bread ends. I swapped the soy sauce for liquid aminos. And I’m just not a thyme girl. I kind of HATE it. I used poultry seasoning instead of thyme. The recipe called for sage and sage and poultry seasoning just go together in my mind. It worked!

As a matter of fact, these cutlets are AMAZING! They have become a family favorite.

These are also super budget friendly!!! I purchased my jarred glass of Randall’s Garbanzo beans for just 99 cents. We get 2-3 meals out of each cutlet batch. That’s 33 cents to 50 cents for our protein per meal. Our grocery budget needs a little breathing room, and these cutlets provide that.

I have found an amazing vegetarian gravy recipe that pares well with this recipe. I use vegan butter and liquid aminos in this gravy recipe. I also use an immersion blender to blend the onions in the gravy and make it smooth and creamy. My 4 year old has no idea there are onions in her favorite gravy. She doesn’t like onions. Hehehe!!! Click here to see the gravy recipe.

I’ve also discovered these cutlets make an excellent “Cutlets Parmesan.” That post is in the works.

For now, here’s how I make my new favorite food, chickpea cutlets.

Chickpea Cutlets
(Adapted slightly from Isa’s Chickpea Cutlets. Click here for the original recipe.)

Ingredients:

  • 1 15/16 oz jar/can chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 1 cup all purpose unbleached flour
  • 1 cup plain homemade breadcrumbs
  • 1/2 cup vegetable broth
  • 1/4 cup liquid aminos (or soy sauce if you prefer)
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon dried sage
  • 4 cloves garlic or 2 teaspoons of jarred minced garlic

Directions:

  1. Preheat oven to 350 degrees.
  2. If you use store bought breadcrumbs, skip to step three. If not, start with making homemade breadcrumbs. I usually use frozen ends of bread I keep in the freezer for just this purpose. Set the oven to Broil on High. I use 4 slices of bread. Watch them closely. The bread will burn quickly if let in too long. By too long, I mean 2 minutes on one side. I usually set a timer for 60 seconds. Check. If crisp enough, turn bread and set timer again for the other side. If the bread isn’t crispy enough, set timer for 20-30 second intervals. Once the bread is crisped enough, rip them into about four pieces each and put in a small food processor. Put all four slices in and grind and chop until the bread turns into breadcrumbs. This should make just over a cup. Measure out the cup you need and put it into a bowl.
  3. Add the flour, poultry seasoning, paprika and sage to the breadcrumbs and give it a good stir with a fork to spread the spices. If using store bought breadcrumbs, don’t forget to add them in this step.
  4. Use the same small food processor to grind up your fresh garlic. If using minced garlic, you can add it to the food processor with your chickpeas. Add the rinsed chickpeas to the food processor. I pulse it continually until it looks like tiny chickpea rocks. I hope that makes sense!
  5. Add the chickpea and garlic mixture to the dry ingredients in the bowl.
  6. Add the olive oil, vegetable broth and liquid aminos and stir with a fork.
  7. Use your hands to knead the mixture in the bowl a little bit. I do it for maybe 30-60 seconds.
  8. You need a cookie sheet lined with parchment paper for this next step. I take blobs of the cutlet mixture and spread them out with my fingers into circle shapes. I try for a school cafeteria chicken patty shape. 🙂 The mixture is very sticky and doughy. But it all comes together in the end.
  9. Bake for 30 minutes, flipping the cutlets once after 15 minutes.
Uncooked Cutlets

Uncooked Cutlets. I usually get 11-12 of these per batch.

Uncooked Cutlets

Close Up of the Uncooked Cutlets

Here’s what my cutlets look like cooked on top of the noodles for “Cutlets Parmesan.” I’ll share that recipe in the future.

Cooked Chickpea Cutlets.  I forgot to take a close up pic of just the cutlets.  Sorry y'all!

Cooked Chickpea Cutlets in my Cutlet Parmesan recipe. I forgot to take a close up pic of just the cutlets. Sorry y’all!

The Huzz also thinks these will make great sammies. As soon as I buy some lettuce, we want to try these as sandwiches with lettuce, tomato and onions. Mmmm! Can’t wait.

These also freeze beautifully.  I love having these babies ready to go in the freezer.  It makes me happy. Happy is good.

And we certainly LOVE these! We hope you love these cutlets, too.

Homemade Dairy Free Chocolate Push Up Pops

Most dairy free ice cream I’ve found uses canned coconut milk. That’s a big problem for me. With my nickel allergy, canned foods are a no-no in my diet. Add to that no dairy, eggs, or beef for SG, and well, I’ve never attempted homemade ice cream, fudgesicles or anything with canned coconut milk.

So, I usually skip over dairy free recipes using canned coconut milk… and then I found SO Delicious Culinary Coconut Milk in a BOX!

Hip, hip, hooray!!!

Hip, hip, hooray!!!

Hip, hip, hooray!!!

Okay- can you tell I’m excited? And doesn’t this look divine?

Dairy Free Fudgesicle

Doesn’t this seem like a good recipe to share in the summer?

We live in Iowa, it’s the dead of winter and it’s been anywhere from highs of -3 to the 30’s. Yes, it’s COLD! If we’re snowed in and cooped up, why not enjoy tasty treats? That’s my philosophy, anyway. 🙂

Here’s how I made dairy free fudgesicles/chocolate push up pops.  You can call them either.  Since I used push up pop molds, I’m going with the push up pops name.

Dairy Free Chocolate Push Up Pops:
(adapted slightly from this recipe at The Creekside Cook)

Ingredients:

Directions:

  1. Put all ingredients in a blender. Blend until well mixed. Taste. If not sweet enough, add more honey. The original recipe uses 2 tablespoons of honey. I started with that and ended up adding LOTS more honey. I *think* I used at least 4 tablespoons of honey, if not more. The original recipe also suggests using maple syrup or honey. I think next time I’ll try the maple, just for fun.
  2. Pour into popsicle molds and freeze until solid. (I used these pushup pop molds because they work well for SG)

This recipe yielded 4 push up pops plus a little extra that ended up in my other not so reliable popsicle molds.

Delicious Homemade Fudgesicle.  Definitely use a bib with this for little ones!

Delicious Homemade Fudgesicle. Definitely use a bib with this for little ones!

The coconut milk box costs me $2.39. The rest I don’t really factor in because I always keep them in my pantry. $2.39 for 5 homemade popsicles is a lot cheaper than the “safe” store bought counterparts! That’s 48 cents per push up pop!

Y’all know our food allergy brands are expensive enough- so it’s nice when I can save some money.

And isn’t homemade always better?

I hope y’all enjoy these as much as SG did! I only licked the spoon because I didn’t want to take away from her treats. I think it’s time to buy more push up pop molds and make a big ole batch of these babies!

Most Read Posts in 2014

Top 2014 Posts

Thanks for sharing in our journey and reading my ramblings. My hope is to spread food allergy awareness, share food allergy friendly recipes and let others know they are not alone in living with food allergies. There is hope! We can do this together!!!

Happy New Year to you, my dear sweet readers! I pray you have a wonderful, safe and blessed 2015!

Here are the top posts read in 2014 from my little blog:

1. Chicken Drumsticks: Cook it Once, Use it Three Ways

2. Sopa de Arroz con Pollo (Chicken & Rice Soup)

3. 16 Days of Dairy & Egg Free Dinners!

4. Food Allergy Awareness: My Mommy Confessions

5. Basic Dairy & Egg Free Breakfasts

6. The Freezer is my Best Friend Part 4: Refried Beans & Freezer Burritos

7. 15 Days of Dairy & Egg Free Dinners: Part 4

8. 15 Days of Dairy & Egg Free Dinners: (July 1st- July 15, 2014)

9. How to have a Dairy & Egg Free Birthday Party

10. Grab ‘n Go Snacks (Dairy & Egg Free!)

Picadillo Tater Tot Casserole

Picadillo tater tot casserole. Now that’s a mouthful. Say Peek-ah-dee-yo. Again. Got it?

My old picadillo recipe used ground beef. Because of the newer beef allergy, I now use ground turkey breast. I was a little worried when I made picadillo with turkey instead of beef. It worked perfectly! Truly, the taste is in the sofrito and olives. It tastes divine!

The day I menu planned this, I had a more traditional casserole in mind. But then I thought, why not? Why not give casseroles my latina flair?

So that’s how this little baby was born.

Picadillo Tater Tot Casserole:

First, click here for the recipe to make picadillo. Make picadillo. Put it in a 9×9 baking dish and top with an even layer of tater tots. Bake in a preheated 450 degree oven for approximately 20 minutes.

Tips:
I try to keep ground meat portioned and precooked (by me) in my freezer at all times.
I also make a batch of sofrito and freeze it in ice cube trays.
Having both of these frozen and ready to go make this recipe and many others super easy to pull together at dinner time.

The picadillo in the 9x9 pan

The picadillo in the 9×9 pan

Top with an even layer of tater tots

Top with an even layer of tater tots

Serve with a veggie on the side

Serve with a veggie on the side