Yummy Christmas Recipes: Dairy & Egg Free

The only thing I've done so far- make amazing fudge!

The only thing I’ve done so far- make amazing fudge!

Hiya. Merry (almost) Christmas friends! We have been quite the busy bees with vacation, traveling from Iowa to South Carolina to Florida and so on!

Things finally settled down for literally, like, ONE day and now we’re ramping up for Christmas.

This year, we’re trying something different. The Huzz’s family always had their big meal on Christmas Eve. Growing up, my family always had the BIG meal on Christmas day. (Seriously, y’all, my mom cooked and baked for days!!! Her spread is crazy big!) This year, we are going to follow in the tradition of the Huzz’s side and have our big meal on Christmas Eve.

Here’s what we plan to make. Click on the colored words to follow the links to the recipes.

And by the way, it’s 8:30 pm on December 23rd and I’ve only accomplished ONE THING on this list…yeah, I better get to getting!

Christmas Dinner and Treats:

Mojo Crockpot Chicken (Click here to see how to make homemade mojo marinade. There’s not a recipe for this one. I’m making it up. I’ll put the chicken in the crockpot. Pour the mojo on a whole chicken. Probably throw in a chopped onion, some adobo seasoning, salt, pepper, onion powder, garlic powder and oregano. Cook on low for 8 hours.)

Ranch Mashed Potatoes

Grilled Asparagus (Rinse asparagus, snap off ends, season with olive oil, salt and pepper. Grill on medium on grill pan until tender.)

Balsamic Roasted Baby Carrots

Classic Dinner Rolls (Sub non-dairy milk and vegan butter. Use the bread machine to make dough on dough setting.)

Gluten Free and Dairy Free Fudge (I used SO Delicious boxed Culinary Coconut Milk Lite.  This is the one recipe I’ve made so far.  I’ve only licked the spoon and it was AMAZING!)

Buckeyes (Use vegan butter and Enjoy Life chocolate chips)

Vegan Sugar Cookies with Easy Royal Icing (We decided not to use food coloring.  Our cookies will just be decorated with white icing.  And maybe a few sprinkles!)

Pumpkin Pie with Coco Whip from SO Delicious

Easy Cinnamon Roll Recipe for breakfast on Christmas morning (I have a cinnamon sensitivity so I’m omitting the cinnamon.  I might sub allspice but most likely I’ll add brown sugar instead of the cinnamon or allspice.)

That’s our safe menu plan.

This Christmas, we’ve been teaching SG that Christmas is not about getting gifts or Santa.

In our house, we’re trying to focus on the ultimate gift, the gift of a precious babe born into this world to save us from our sins.  God gave us the ultimate gift of Jesus, which is why our little family celebrates Christmas.

“I bring you good news of great joy that will be for all people.
Today in the town of David a Savior has been born to you; he is Christ the Lord.”

Luke 2:10-11

We hope you have a wonderful and blessed Christmas.  I wish you all a safe and wonderful day together filled with lots of safe food!

Thanksgiving Recipes: Dairy & Egg Free

Holidays are steeped in tradition. Food allergies change things. But what doesn’t have to change is still having a yummy, delicious, and safe spread for Thanksgiving or Christmas.

Maybe it’s the first time cooking the holiday meal for everyone.

Maybe you’re the sweet family member or friend who is searching for safe recipes for a food allergic loved one. (Thanks for that, by the way. It means more than you know.)

Maybe the idea of a dairy and egg free holiday feast terrifies you.

Whatever the hesitation or reason, fear not. I’m going to share links to yummy recipes.

Last year we had a completely “safe” Thanksgiving and Christmas feast! None of the food tasted weird- just good.

Without further ado, here are some of the dishes I made last year. I’m also going to throw in a few recipes I haven’t yet tried, but will try for either Thanksgiving or Christmas.

A star in front of the name means I haven’t tried the recipe yet but I’m going to soon. No star means I made it, liked it and will make it again this holiday season.

Herb Roasted Turkey

Twice Baked Potatoes

*Mashed Potatoes

Sweet Potato Mallow Melt

My Mama’s Southern Puerto Rican Green Beans
(Simmer green beans for approximately 30 minutes along with fatback (or bacon) and lemon juice to taste. Salt and pepper to taste.)

Nana’s Safe Stuffing
(I never knew this recipe is originally from Better Homes and Gardens. You can look it up if you have that cookbook. Use vegan butter and safe bread. We omit the celery and carrot and only use the onion. We used homemade bread the last time we made it. Delish! And Nana uses poultry seasoning, not the suggested sage.)

Pillsbury Crescent Rolls

Pumpkin Bread
(This makes a delicious breakfast. We slather our pumpkin bread with Earth Balance Natural Buttery Spread.)

Pumpkin Pie
(I made this one last year. Last year I omitted the cinnamon and subbed allspice.)

*Pumpkin Pie 2
(I’m trying this recipe this weekend before the big day. I always use the Refrigerated Pillsbury Roll Out Crusts. That’s not the official name but that’s what I call it.)

Cherry Pie

Cherry Pie & Apple Pie

Cherry Pie & Apple Pie

Apple Pie

Chocolate Chip Cookies
(Can dip half of the cookie in melted chocolate. Melt some Enjoy Life chocolate chips along with some shortening or coconut oil in the microwave. Mix well. Dip cookie. Repeat. Let cool on parchment paper.)

Chocolate Dipped Chocolate Chip Cookies

Vanilla Cupcakes
(These are great for making ahead and freezing. Mine are in the freezer baked already. I’m planning on frosting them with Pillsbury Maple Brown Sugar frosting and putting cute little pumpkin picks in the cupcakes to make them festive.)

If you like to bake in advance, the following freeze well:
Pumpkin Bread
Chocolate Chip Cookies
Vanilla Cupcakes (unfrosted)

The apple and pumpkin pie can be made the day before Thanksgiving. The cherry pie tastes better (to me) the day it’s baked, so that pie I bake the day of.

I hope these recipes help you have a safe and delicious Thanksgiving.

Easy Pumpkin Bread: Dairy, Egg & Cinnamon Free

I thought pumpkin bread was never gonna happen for us. First of all, the recipe needed to be dairy and egg free for SG. And for me…cinnamon free and can free.

No canned pumpkin?!?! We know how to bake and purée the pie pumpkins, but honestly it was a major pain. Neither the Huzz or I wanted to fool with that anymore.

Last December, I found what I thought I’d never ever find… safe boxed pumpkin! I had found one other boxed brand but it was processed on shared lines with dairy products. But this one, this Farmer’s Market Organic Pumpkin, was and is totally SAFE for us!

But then, the hunt was on for a cinnamon free pumpkin bread recipe (for me.)

So the recipe had to be basically vegan, without cinnamon. It felt impossible.

But then, I found this recipe. (Click here to read the original recipe.)

This recipe has rocked our world, y’all! I’m serious.

I made it several times last December and throughout the cold Iowa winter.

I let my last few boxes sit in my pantry and they had a use by date of September 2014. No specific date, so in mid-September, I mixed up three bowls and batches of the dry mix and then got ready to mix the wet ingredients. I discovered the pumpkin was already bad. Not only was I sad because I was craving pumpkin bread, but I had three bowls of dry pumpkin mix ready to go! I bagged them up in three separate bags and that was the end of that.

I can’t find the pumpkin locally, so I had to order it online. (Click here for the cheapest place I can find them online.)

Anyway, the long awaited boxed pumpkin finally arrived. I mixed together the wet ingredients (just 4 ingredients!) and dumped in my ready mixed dry mix. And yall, I had the pumpkin bread in the oven from start to finish in about 5 minutes!!! 5 minutes???? (give or take!)

Pumpkin Bread Made Easy!

Pumpkin Bread Made Easy!

So, friends, that’s my big twist on the recipe. I’ve decided I will premix the dry ingredients and keep them at the ready in my pantry. I kept the mixes in plastic baggies. I also discovered my giant olive jars are the perfect size for one recipe of dry mix.

Easy Pumpkin Bread

I’ve had two play dates lately and because of this tip, I’ve been able to have homemade pumpkin bread for my guests without making a mess of the kitchen!

I think these would make darling gifts this Thanksgiving and Christmas. You can re-use a glass jar or buy a cute one. Attach directions and you’re good to go.

Here’s the recipe for pumpkin bread.

Dairy, Egg & Cinnamon Free Pumpkin Bread
(modified very slightly from this original recipe)

Ingredients:

Dry:

  • 1 3/4 cup all purpose flour
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground clove

Wet:

  • 1 cup pumpkin purée
  • 1/2 cup canola oil
  • 3 Tbsp maple syrup
  • 3 Tbsp water

Easy Way to Make Pumpkin Bread:

  1. Line up several bowls. You need a bowl for each dry recipe you want to pre-mix. Mix all of the dry ingredients together per recipe per bowl.  Put each recipe in its own bag or glass jar.
  2. When ready to make pumpkin bread, first preheat the oven to 350 degrees.
  3. Mix all of the wet ingredients together in a large bowl. Dump in the pre-mixed dry mix from step 1. Mix well.
  4. I make mini loaves and medium sized pumpkin loaves. The mini loaves bake for 25-30 minutes. The medium loaves bake for about 30-40 minutes. According to the original recipe, a regular sized loaf pan bakes for about 50 minutes.

How to bake the “normal” way:

  1. Preheat the oven to 350 degrees.
  2. In a bowl, add all of the dry ingredients and mix well.
  3. In another bowl, add all of the wet ingredients and mix well.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Follow step 4 in the section above.

Make sure to cool the pumpkin bread on a cookie rack.

These also freeze well. I’ve frozen them and they taste great after defrosting.

I have to say, the no cinnamon isn’t even an issue with this recipe. The bread tastes perfectly spiced thanks to the nutmeg, allspice & ground clove.

We like to spread some Earth Balance vegan butter on the pumpkin bread.

Mmm, mmm, mmm!

I hope you enjoy this as much as we do.

These are the medium sized loaves.

These are the medium sized loaves.

Mini loaves.  The recipe makes 8 mini loaves.

Mini loaves. The recipe makes 8 mini loaves.