Milk-Free, Soy-Free Chocolate Chip Cookies

Milk-Free, Soy-Free Chocolate Chip Cookies

Does your child like to have a special treat when their friends are having one?  Do you need an option for chocolate chip cookies that are both milk and soy free?  Do you want a recipe to make with your kids so you can participate in your family’s holiday traditions?MKHW_141211_00132.jpg

 

I grew up eating the best cookies.  My Grandmother made them.  Every year we would visit her for Thanksgiving, and then, the day after, when most people were shopping, she and I would bake the Christmas cookies.  They were the best cookies.  We made several different kinds.  She always used butter, so I had to play with the recipe a bit to make them come out right so that my girls could enjoy them as well.  These days, I make the Christmas cookies.  And, it’s not always the day after Thanksgiving.  Today, I am going to share with you my adaptation of her Chocolate Chip Cookie recipe.

Ingredients:MKHW_141211_0013_thumb.jpg

 

  • 1 cup milk-free, soy-free margarine (I used Earth Balance)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cup flour
  • 2 cup milk-free, soy-free chocolate morsels (I used Enjoy Life) or chopped up chocolate bar (like Aloha superfood chocolate)

Directions:MKHW_141211_0016_thumb.jpg

1. Beat margarine, sugar, brown sugar and vanilla with electric mixer.

2. Add eggs and beat well.  Gradually beat in baking soda, salt and flour until well combined.MKHW_141211_001-7

3. Stir in chocolate chips by hand.

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4. Refrigerate 30 minutes or overnight.  (You can also go ahead and drop the cookie dough onto cookie sheets and freeze as dough balls to bake later.)

5. Preheat oven to 350 degrees. And drop dough by rounded teaspoons onto an ungreased cookie sheet.

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6. Bake 9-11 minutes, rotating halfway through.

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7. Let sit on cookie sheet 1 min.  Then use a spatula to move them to a towel to cool.  When cool to the touch, you can stack them.

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8. When completely cool, store in an airtight container with a piece of bread to keep them fresh.

I hope that you and your family are able to participate in this holiday baking tradition.  For more allergen-free holiday baking ideas, be sure to check out the Freedible cookie exchange.

Milk-Free, Soy-Free Chocolate Chip Cookies

Milk-Free, Soy-Free Chocolate Chip Cookies

Does your child like to have a special treat when their friends are having one?  Do you need an option for chocolate chip cookies that are both milk and soy free?  Do you want a recipe to make with your kids so you can participate in your family’s holiday traditions?MKHW_141211_00132.jpg

 

I grew up eating the best cookies.  My Grandmother made them.  Every year we would visit her for Thanksgiving, and then, the day after, when most people were shopping, she and I would bake the Christmas cookies.  They were the best cookies.  We made several different kinds.  She always used butter, so I had to play with the recipe a bit to make them come out right so that my girls could enjoy them as well.  These days, I make the Christmas cookies.  And, it’s not always the day after Thanksgiving.  Today, I am going to share with you my adaptation of her Chocolate Chip Cookie recipe.

Ingredients:MKHW_141211_0013_thumb.jpg

 

  • 1 cup milk-free, soy-free margarine (I used Earth Balance)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cup flour
  • 2 cup milk-free, soy-free chocolate morsels (I used Enjoy Life) or chopped up chocolate bar

Directions:MKHW_141211_0016_thumb.jpg

1. Beat margarine, sugar, brown sugar and vanilla with electric mixer.

2. Add eggs and beat well.  Gradually beat in baking soda, salt and flour until well combined.MKHW_141211_001-7

3. Stir in chocolate chips by hand.

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4. Refrigerate 30 minutes or overnight.  (You can also go ahead and drop the cookie dough onto cookie sheets and freeze as dough balls to bake later.)

5. Preheat oven to 350 degrees. And drop dough by rounded teaspoons onto an ungreased cookie sheet.

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6. Bake 9-11 minutes, rotating halfway through.

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7. Let sit on cookie sheet 1 min.  Then use a spatula to move them to a towel to cool.  When cool to the touch, you can stack them.

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8. When completely cool, store in an airtight container with a piece of bread to keep them fresh.

I hope that you and your family are able to participate in this holiday baking tradition.  For more allergen-free holiday baking ideas, be sure to check out the Freedible cookie exchange.

Fun sandwich cookie (or is it a whoopie pie?) idea!

 

Read ThisAre you looking for some sandwich cookies without milk or soy?

I was surfing for some fun new recipes to try this year as we head into the busy holiday season full of sugar!

I found this recipe for a sandwich cookie or whoopie pie from Sloane Miller interesting.  It is gluten-free and nut-free already.  To make it milk and soy free substitute palm shortening for the vegetable shortening and butter.  Also, the cake mix recommended does contain soy, so it would be a no go.  But, I think it would work just fine with my chocolate wacky cake recipe…

So, if you are craving some whoopie pie action, check out this post.

Oven-Roasted Potatoes…As Always Milk & Soy Free!

Potato

Did you know that tomorrow is national potato day?  It seems there is a national day for almost everything anymore, but, really, who needs another excuse to eat potatoes?  I especially like them smothered with melty cheese and bacon…  But, I can’t really feed them to my girls that way!

So, here is a yummy recipe that doesn’t have a speck of milk or soy!

Oven-Roasted Potatoes

Ingredients:

  • 3 lbs small, red potatoes
  • 1/4 cup olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 Tbsp. parsley

Preheat oven to 400 degrees F.  Cut potatoes into cubes and place in a large bowl.  Add olive oil, salt, pepper, garlic powder, onion powder,  and parsley and toss until evenly coated.  Cover a baking sheet with foil and spray or brush with olive oil.  Spread potatoes out in one even layer on prepared baking sheet.  Roast in the oven for 45 minutes to an hour, stirring about half-way through, until potatoes are browned and crisp.

Dairy-Free Ice Cream Options

Milk-free Ice Cream

Do you have a child who can’t have milk?  Are you wondering what you can give them as an alternative that will still look and taste at least close to the original?  Do your kids get upset at birthday parties and other celebrations when they bring out the ice cream?
It’s frustrating…

Almost every birthday party my children attend includes cake and ice cream.  So, what do we do?  We find an alternative that our kids love and then watch them enjoy it without getting sick!

Did you know that July 18th is National Ice Cream Day?  I can’t think of a better reason to try out a new treat!

Here is a list of dairy-free ice cream options for you to explore!

  1. Banana “Cream”

    Take your peeled banana and freeze it.  Once frozen put it in a food processor or powerful blender and let it run until if fluffs up and looks creamy.  It will have a consistency similar to soft serve.  You can add some vanilla extract or cocoa powder or frozen strawberries to create your favorite flavor.

  2. Coconut Milk Ice Cream

    You can buy this in the freezer section at most stores.  I haven’t tried this one because most still have soy.  I am still working on a recipe for this, and will hopefully post it here soon.

  3. Fruit Sorbet

    This is another great option and we have been able to buy some brands at the store, but remember to watch out for other allergens if you need to avoid them.  Or you can make your own!

Milk-free, Soy-free Chocolate Pudding

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So, you may be thinking…THAT’S NOT POSSIBLE, but it is!  We discovered my older daughter’s food intolerance when she was 7 years old.  That means she had 7 years of eating whatever looked and tasted good without realizing that it was causing her behavior problems and making her sick.  Because of that, she often asks for some of the foods that she used to enjoy.  Chocolate pudding was one of those things.  And who doesn’t love chocolate pudding?  It’s almost like a right of passage!

I was thrilled when I discovered a recipe that not only could be modified to remove the ingredients that trigger her symptoms, but also included things that can help to heal her stomach in the process!  I started out with this recipe from the GNOWFGLINS website.  But there were some things that definitely would not work for our family, so I modified it to come up with a recipe that is almost as simple as the box you can pick up at the grocery store!

So, here it is in pictures…

1. First, round up the ingredients.

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2. Sprinkle the gelatin over 1 cup of the almond milk and let it sit.

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3. Heat the rest of the almond milk and salt over medium heat until it just comes to a simmer.  Remove from heat.

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4. When the gelatin is dissolved, whisk the cold milk mixture until smooth. (This picture is before I whisked so you can see what it looks like when the gelatin is dissolved.)

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5. Add the gelatin mixture to the warm almond milk a little at a time and whisk until smooth.

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6. Pour into custard cups or half pint canning jars (or whatever you would like to serve your pudding from) and refrigerate at least 6 hours until it sets up. I filled my jars to the ridge just below where a ring would sit and filled 5 jars.  I think we will fill them a little less next time and have 6 jars.

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7. Enjoy!

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Milk-free, Soy-free Chocolate Pudding

adapted from GNOWFGLINS Chocolate Custard

  • 3 3/4 cups chocolate almond milk
  • 1 Tablespoon gelatin
  • 1/4 tsp sea salt

Pour 1 cup almond milk into a measuring cup and sprinkle gelatin over the top.  Set aside.  Heat the remaining milk, and salt in a saucepan over medium heat until it just comes to a simmer.  Remove from heat.  When all the gelatin is dissolved into cold milk, whisk until it is as smooth as possible.  Add the gelatin mixture to the chocolate mixture a little at a time, while whisking.  When smooth and fully combined, pour into custard cups or half pint jars.  Transfer to fridge to chill and set up about 4 to 6 hours.

April 15th Is Not Tax Day…It’s National Glazed Spiral Ham Day!

Disclaimer: April 15th actually still is Tax Day, here in the US.  Please do not neglect to take care of your tax responsibilities because of this post!…When you are done you can enjoy a nice slice or two of glazed spiral cut ham! :-)

The spiral ham was first created in the basement of a home back in 1957.  Harry J. Hoenselaar of Detroit, Michigan invented the first spiral slicer in his basement and late went on to start his own store and company, Honey Baked Ham.

A traditional glazed ham is baked with a glaze consisting of sugar, honey or orange juice.  I have yet to find a ham glaze that comes with a ham that is free of both soy and milk.  So, I have been making my own for years…Frankly, I think it tastes better than the glaze packet that comes with my ham.  It’s so easy, you’ll wonder why they bother making the packets.

So, in honor of National Glazed Spiral Ham Day and Easter (coming up this weekend), here is my recipe for brown sugar mustard glaze.  (By the way, it would also be lovely on a regular old, not spiral sliced ham or even a ham steak!)

Brown Sugar Mustard Glaze

  • 1/2 teaspoon ground cloves
  • 1 cup firmly packed brown sugar
  • 1/4 cup prepared mustard
  • 2 tablespoons apple cider vinegar

Combine all ingredients in a bowl.  Spread evenly over ham for last 35 minutes of cooking time.

Source:

1. National Day Calendar http://nationaldaycalendar.com/days-2/national-glazed-spiral-ham-day-april-15/

Cinnamon Maple Crunch Cereal

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Boxed cereals, while certainly not the healthiest choice, used to be a staple in our house.  Now, it is very difficult to find any cereals that the girls can eat.  So, when I saw a recipe for making homemade cereal, I jumped at the opportunity to have SOMETHING in my pantry that I can grab to feed the girls on those mornings when we need to be super fast or when Mom just isn’t feeling up to cooking because of illness, or just plain exhaustion.

This recipe is adapted from the recipe in Allergy-Friendly Food For Families.

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Ingredients:

  • 2 cups quinoa (found in the grain section of your local supermarket)
  • 4 cups water
  • 2/3 cup pure maple syrup
  • 2 Tablespoons sunflower oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions:

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1. Combine quinoa and water in 2 quart saucepan.  Bring to a rapid boil.  Reduce heat to low and simmer for 15 minutes or until quinoa is cooked.

2. Preheat your oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper.  (I was out of parchment, so I used foil and coated with my oil sprayer.) 

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3. In a large bowl, combine the cooked quinoa, maple syrup, vanilla extract, salt and ground cinnamon.

4. Spread quinoa mixture evenly across the two prepared baking sheets.

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5. Bake, stirring frequently with a spatula or wooden spoon for 50 to 60 minutes, until crunchy and golden brown.

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6. Allow the quinoa to cool completely on the baking sheets.  Crumble into pieces and serve like cereal, with your child’s favorite milk.

7. Store in an airtight container for at least a week.

Chocolate Peanut (or Sun) Butter Apple Hearts

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This might just be the easiest recipe ever, but it will make your kids smile.  I went with the heart shape because of Valentine’s Day, but you can use any shape or even just regular wedges, too.

Ingredients

  • apples
  • peanut butter, or sunflower seed butter if you need to avoid peanuts
  • allergen-free semi-sweet chocolate chips (I like to use these.)

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      1. Cut apples into 1/4 inch slices cross-wise, then core.

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        2. Lay slices flat and cut out a shape with a cookie cutter.

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          3. Spread one side of each apple slice with peanut butter (or sunflower seed butter), and place on a wax or parchment paper lined baking sheet.

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            4. Melt chocolate chips by placing them in a microwave safe dish on high for 30 seconds.  Stir.  Repeat this microwave, then stir process until chocolate is full melted.  (I used 1 cup chocolate chips and it took about 90 seconds total to melt the chocolate.)

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              5. Spoon melted chocolate over apple slices.  Refrigerate 1 hour or until chocolate is firm.  Serve for an extra special snack, or a yummy dessert!

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              As you can see, I had to take pictures quickly…they did not last at our house!

                Peanut Butter Chocolate Oatmeal

                This has to be one of my favorite ways to use up leftover oatmeal!  With 2 of my favorite food groups, peanut butter and chocolate, you can’t possibly go wrong, right?  It’s a definite favorite for my girls, too!

                Ingredients

                1 bowl of leftover oatmeal (or you can make it fresh!)

                1 splash of milk (non-dairy if allergic)

                1 handful chocolate chips (be sure they are allergen-free…we like the ones from Enjoy Life.)

                1 spoonful peanut butter (if allergic, you could try another nut butter or sun butter)

                 

                Directions

                1. Heat up leftover oatmeal with a splash of milk, stirring to get back to oatmeal consistency.  The microwave works great if you are only doing one serving, but I usually heat it up on the stove for more servings.
                I have decided that leftover oatmeal is not very photogenic!

                2. When the oatmeal is hot, add a spoonful of peanut butter and a handful of chocolate chips to a clean bowl.  Put the hot oatmeal on top and stir to incorporate the chocolate and peanut butter.

                3. Serve and enjoy!  We like to top this one with a bit of white sugar and milk.

                Here’s the handy dandy printable!

                 

                 

                Peanut Butter Chocolate Oatmeal