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

image

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

IMG_2662

Tinker Bell Cupcakes for SG’s 3rd Birthday Party

IMG_2663

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

IMG_1994

Simple Christmas Cupcakes

IMG_7497

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

IMG_7630

Frozen Cupcakes for SG’s 4th Birthday Party

IMG_7670

Thanksgiving Cupcakes

IMG_8588

Tea Party Cupcakes

IMG_9405

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

DSCN2267

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

20151127_124801

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

DSCN2615

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!

Coco Whip & Pudding Mix: Dairy Free Parfaits!

PUDDING PARFAIT

Coco Whip.

It’s like dairy filled whipped topping, but better. Thank you SO Delicious for making this AMAZING and SAFE food!

Our local grocery store just got it in and man, oh man… all three of us LOVE IT!

I’m using lots of caps y’all, because we are so thrilled!

A whole new world of recipes have opened up to us.

I’ve been all over Pinterest looking for new recipes to adapt.

Some of the recipes I found require pre-made pudding mixes.

Y’all know me.

If I can make it homemade, I would rather do that. Cheaper. Safer. ‘Nuff said.

Anyway, I found several recipes for homemade pudding mixes that don’t require powdered milk. :::Insert happy dance:::

I tried the one recipe that seemed right. I feel like I kind of have a spider sense when it comes to picking the best Pinterest option when I’ve pinned multiple different recipes.

And my Spidey sense was dead on, y’all.

This chocolate pudding is good!

Make a batch of Silk’s chocolate pudding.

Lately, I’m really big into making homemade mixes, putting them in a cute container and slapping on a reusable chalkboard sticker. I have a chalkboard pen that I use to write on my labels. I’m slightly obsessed, y’all!

In the past few days, I’ve made a brownie mix, homemade Nesquik powder, and homemade pudding mix. I also need to make more of our favorite vegan muffin mix. That jar is running low.  Oh, and yesterday I stocked the freezer with “homemade uncrustables” using store bought bread.  🙂

My point in all this is to simplify life. I get in the mood to make stuff and go for it. It’s nice to have a homemade brownie mix or pudding mix ready to go. And it makes me happy to see it in a cute jar.

Here’s some pics of some of my homemade mixes.

Pudding Mix

Top Shelf: Brownie Mix & Muffin Mix

Top Shelf: Brownie Mix & Muffin Mix

Homemade Nesquik. This would make a great hot cocoa. It's hard to mix with cold mix, but very yummy.

Homemade Nesquik. This would make a great hot cocoa. It’s hard to mix with cold milk, but very yummy.

My supplies:

  • The stickers and chalkboard pen are from Hobby Lobby.
  • The glass jars and the glass jar with a red lid are from Target.
  • The plastic containers are from TJ Maxx.

But I digress… back to the pudding parfaits.

I made the pudding I mentioned above and let it cool in the fridge for several hours.  Then I layered the chocolate pudding and the coco whip in a pretty glass.  I topped it with a strawberry.  I tried my hardest to make the layers pretty, y’all, but it was so messy.  And the batteries on my good camera are dead, so these are all iPad photos.  Oh well.  It works.

The Huzz and I loved the parfaits.  SG only liked the Coco Whip, not the pudding.  But she’s only ever had pudding once before.  She’ll get used to the taste and texture.  The Huzz polished her parfait off.

The verdict?  Delish!  And we will definitely make this again.

Ranch Turkey Burger Sliders on Homemade Dinner Rolls: Dairy & Egg Free

Yummy Ranch Turkey Sliders with Sautéed Zucchini

Yummy Ranch Turkey Sliders on Homemade Rolls with Sautéed Zucchini

Doesn’t this dinner look delish?

Hot, homemade rolls.

Ranch turkey burger sliders made with:

Homemade ranch mix.

Fresh green onions.

Lean ground turkey breast.

Served with sautéed fresh zucchini.

YES, please!

First, the rolls have to be made. I skipped the original directions for making the dough. With any bread recipe, I throw it all in the bread machine and press “dough.” It’s worked for me so far. It takes me less than 5 minutes to put the ingredients in the bread machine.

Here’s the recipe for the homemade dinner rolls.

Homemade Dinner Rolls
(adapted from this recipe from All Recipes)

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/4 tsp Quick Rise Yeast for Bread Machines
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup non-dairy milk (I’ve used SO Delicious Original Coconut Coffee Creamer & SO Delicious Lite Culinary Coconut Milk)
  • 1/4 cup water
  • 2 tablespoons vegan butter

Directions:

  1. Add all ingredients to the bread maker.  Use dough setting. This takes 1.5 hours on my bread machine.
  2. Once the dough is ready, divide dough into 12 equal pieces. Shape into balls. Mine are never perfectly round or even the exact same size. I divide the dough in half using a pizza cutter. Then I cut the halves in half. And cut each strip into three pieces. (12 rolls total)  Roll.
  3. Place in greased 8-inch round pan. Use vegan butter to grease the pan.
  4. Cover with a clean kitchen towel. Let it rise in a warm and draft free spot until it’s doubled in size. It takes my dough about an hour to double in size.
  5. When the dough is doubled in size, preheat oven to 375 degrees.
  6. Bake for 18-20 minutes. Mine are perfect in 18 minutes.
  7. Remove from pan; brush with a small pat of melted vegan butter.

Next, whip up a batch of homemade dry ranch mix (link below). I always double this batch so I have some on hand to make dinners like this a snap.

Once your ranch mix is done, it’s time to start making your ranch turkey burger patties.

I found this lovely recipe on Pinterest. I’ve made a few changes to make it safe for our diet.

Ranch Turkey Burger Sliders
(adapted from this recipe from Laa Loosh)

Ingredients:

Directions:

  1. In a medium sized bowl, combine all ingredients.
  2. The patties are for smaller dinner rolls, so make the patties the size of sliders. I get 8 sliders from this recipe.
  3. Heat a pan on medium. Spray the pan with olive oil spray.
  4. Cook the patties until well done.

To make the Ranch Turkey Burger Sliders with Homemade Rolls:

  1. Cut the rolls in half.
  2. Add turkey slider to bottom half of roll.
  3. Add desired toppings (sliced tomato, lettuce and/or sliced onions).
  4. Top with the top half of the roll.
  5. Serve with a veggie on the side.
Ranch Turkey Sliders ready to be Cooked

Ranch Turkey Sliders ready to be Cooked

Just the right size for homemade dinner rolls.

Just the right size for homemade dinner rolls.

Homemade Ranch Turkey Sliders on Homemade Rolls!

Homemade Ranch Turkey Sliders on Homemade Rolls!

Dairy & Egg Free Beef Enchiladas

Safe and Yummy Enchiladas!

Safe and Yummy Enchiladas!

I’ll tell you up front.  This is not a super easy toss together recipe.  But it is worth the effort and DELICIOUS!  It’s one of the Huzz’s favorite meals! And little three year old SG, who doesn’t happily eat everything I make, GOBBLED this up and then asked for more. That’s the power of Daiya cheese!

I’ve modified it slightly from Onceamonthmeals.com.  Click here to see the original recipe.

I used the OAMM (Once A Month Meals) recipe as a guide. Here’s how I make dairy and egg free enchiladas:

Allergy Friendly Beef Enchiladas

Ingredients:

Directions:

These come straight from the OAMM website.  The tricky part was finding all of the substitutions.  Here’s how OAMM says to make the enchiladas:

“Preheat oven to 350F. If you haven’t done so already, brown ground beef and drain grease. In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and 1 1/2 cups of cheddar cheese. Fill the center of a tortilla shell with filling, and roll up. Place seam side down in a greased 8X8 foil baking pan. Repeat with remaining shells and filling. Each 8X8 pan should contain 5 enchiladas. Pour enchilada sauce over the top of the enchiladas, and sprinkle remaining 1/2 cup of cheese over top. Cover with aluminum foil. Bake covered at 350F for 30 minutes. Uncover and bake for an additional 10 minutes. Serve with sour cream and lettuce if desired.”

We leave out the extra “sour cream” and lettuce and just pig out on these enchiladas! Make sure you use the alternative soup in place of the cream of chicken soup, faux sour cream in place of real sour cream, and the Daiya cheddar shreds instead of cheddar cheese.

Check out the original post to read how to freeze these delicious little babies! Personally, I’ve never frozen any because we eat them all in two days. There are never any extras to freeze!!!

Random Thoughts:
When you make the enchilada sauce and the alternative cream of chicken soup, you have enough to make another batch another day. So, yes, you have to do quite a bit of work for these enchiladas, but the good news is next time you make them you won’t have to! Just freeze the remaining portions and do a quick defrost in the microwave. I made these today and it was so much faster making them this time using my extra enchilada sauce and cream of soup.

My frozen "cream of chicken" alternative and homemade enchilada sauce.

My frozen “cream of chicken” alternative and homemade enchilada sauce.

I have only made beef enchiladas but I bet these would also be equally delicious with some pre-cooked chicken- cubed or shredded!

Last random thought- Today, I had a little bit of leftover Daiya Havarti style jalapeno garlic “cheese”. I added it to the creamy mixture and it gave it an even creamier, almost cream cheese like taste (with a little kick!). Mmmmm!

Lazy Day Smoothies: Dairy & Egg Free

image

I love this super easy (okay, lazy) way to make a smoothie. It only has two ingredients. You dump, pour, and stir with a spoon. So easy, even your toddler can make it!!!

Lazy Day Smoothie:

Ingredients:
Dairy Free Yogurt (We use Silk and SO Delicious.)
Orange Juice

Directions:
1. Dump yogurt into a glass.
2. Pour a little orange juice in. Eyeball it. Start with a few splashes and add more after you stir if you like it thinner.

image
(I told ya a toddler can make it!) 🙂

That’s it. Drink and enjoy, friends!

(If you are not dairy free, use regular yogurt.)

Dairy Free & Egg Free Twice Baked Potatoes

image

I recently bought a five pound bag of russet potatoes from the grocery store for 99 cents! Y’all know I like to make my dollar hollah! 🙂 I couldn’t resist buying these. The Huzz smiled when I showed him my good deal, knowing what the outcome would be. I’d use one potato and forget about them, eventually throwing the entire bag away. I was DETERMINED that this time I’d use every single potato in that bag. And I’m proud to say that I did.

Here’s one of the ways I used those potatoes- twice baked potatoes! I used several different recipes I found on the web as a guide, but in the end, I adapted and it turned into my own creation!

Twice Baked Potatoes:
Ingredients:
3 russet potatoes
2 Tbs safe margarine
3 Tbs “sour cream” (click here to see how to make sour cream using coconut greek yogurt)
3 Tbs plain coconut coffee creamer (for both of these I use the So Delicious brand)
1/2 tsp garlic powder
1/8 tsp pepper
1/4 tsp salt

image

1. Preheat your oven to 425 degrees. Line a baking sheet with foil. Rinse, dry, and prick your potatoes with a fork. Bake for 1 hour. I didn’t let my potatoes cool too long because we were hungry. If you plan better than me, let them cool some before handling.
2. Cut the potatoes in halves. Use a spoon to scoop out most of the insides, but leave enough of a “wall” of potato so that it doesn’t collapse on itself. Put all of the scooped insides in a bowl.
3. Add the margarine, “sour cream”, coffee creamer, salt, pepper, and garlic. Mix well. Taste and see if anymore seasoning is needed. (Or make your spouse taste it first. The Huzz always taste tests first because I’m always scared to. HA! True story.)
4. Place the empty potato halves on a foil lined baking sheet. Fill with the seasoned potato mixture. Bake at 350 degrees for 15-20 minutes. I did 15 minutes and my potatoes were perfect.

I ended up with 6 potato halves and we gobbled them all up except for one. I froze that half and will pull it out one of these days and see if it stood up to freezing. Because y’all know how much I love my freezer!

Happy potato baking y’all!

(I don’t know why I used y’all so much today. I must be missing my sweet home state of South Carolina.)