Vegan Chocolate Donut Muffins {dairy free, egg free}

This afternoon I found out from my daughter’s Sunday School teacher that the class is having donuts and orange juice in class tomorrow to celebrate the last Sunday of the summer schedule. I’m thankful for those who teach my daughter at church and care about her spiritual well-being, as well as, her food-allergy needs (i.e. letting me know ahead of time about special snacks). I just happened to be going through recipes looking for some good ones I could convert to allergy-free when I got the message and I came across this one. It is already a vegan recipe so I only changed a couple things to make it exactly how I wanted it. If you’re interested in more allergy-friendly or vegan donut recipes click here and here. I picked this one because it involves chocolate is quick and easy to make, and will be easy to store. It’s also great for portion control and it’s portable!

Vegan Chocolate Donut Muffins (Egg Free Dairy Free)

Makes 11-12 regular donut muffins, or 20-24 mini donut
muffins (mini muffins pictured above)

2/3 cup sugar
1 T ground flax seed + 3 T water (mix together)

1 T cornstarch

1 1/2 cups all purpose flour
1/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
1 teaspoon ground cinnamon
1/4 cup vegetable oil
3/4 cup almond milk  OR soy milk OR coconut milk
1 tsp vanilla extract

1/2 cup
powdered sugar (confectioners)

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil. (Do not be tempted to use liners – the point of doing these directly in the muffin tin is to have them pop out and be able to get sugar to stick to the sides without the addition of butter)

In a large bowl, beat together sugar and ground flax seed mixture until well incorporated. Add 1 T cornstarch, mix well. Pour in vegetable oil, almond milk and vanilla extract. Mix to combine.

In a small bowl, whisk together flour, cocoa powder, baking powder, salt and cinnamon. Pour into wet mixture and stir to combine.  Stir gently.

Divide batter evenly into 12 muffin cups or 24 mini muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, pour confectioners sugar into a small bowl.

When muffins are done, allow them to cool for about 15 minutes.  Pop them out of the pan and then roll them in confectioners sugar, coating all the sides until it is completely covered.  Repeat until all muffins are done.

*I just finished making these and they are very good! Almost no difference from a chocolate cake donut hole. YUM! Can’t wait for my girl to try these in the morning!*

Chocolate Waffles {Dairy-free, Egg-free, Peanut-free}

By now I’m sure you know we like to eat waffles in this house. {I posted about them here and here.} But last night, when I realized I once again forgot to take the meat out of the freezer for dinner, I had to use a backup plan. Waffles! Homemade waffles are so yummy and the perfect texture, but I wanted to try a different variety, so I made chocolate waffles. Now, before you go getting all excited on me, I have to say these are pretty healthy waffles {minus the syrup!}. They were even better served with turkey bacon, fruit and an omelet {for those not allergic to eggs}.

Chocolate Waffles {dairy-free, egg-free, peanut-free}

Follow the directions on the Bisquick box for waffles. Instead of egg, add 2 T of ground flax seed {brain food}, 1 T baking soda, 2 T cocoa powder, 1 T cinnamon, 1 tsp vanilla, and then add almond milk {or soy milk/rice milk} instead of cow’s milk. Spray the waffle iron with Pam and load it up.

My oldest said these taste like the whoopie pies {minus the cream and sugar} I posted about here. And she was right. These would be good as dessert with ice cream, too!

Don’t forget to sign up for the giveaway I posted yesterday! It ends Sunday!

Chocolate Covered Pretzel Rods {dairy-free, nut-free}

If you’re looking for a quick, yet fun treat for the kiddos {or yourself} look no further! These chocolate covered pretzel rods are super easy to make and hit the spot when you’re craving something sweet and salty! The kids love them and this is a great one for them to help with! Minimal mess…amen?

Chocolate Covered Pretzel Rods {dairy-free, nut-free}

Rold Gold Pretzel Rods {Rold Gold brand has NOT been processed around peanuts}

Vegan Chocolate Chips {365 from Whole Foods is great}

Sprinkles of your choice

Melt vegan chocolate chips in a double boiler on the stove. Lay out a sheet of wax paper and when chocolate is melted and smooth, pour some onto the wax paper.

Take your pretzel rods and roll them in the chocolate covering only the upper half of the rod.

Lay chocolate covered pretzels onto wax paper lined cookie sheet. And then sprinkle your choice of colorful sprinkles onto the chocolate while it is wet. Then, place full cookie sheet in the fridge so the chocolate will harden. Store in an airtight container. Delish!

*These would be great for classroom treats {think back-to-school}, party favors, etc.

Banana Split Bites {dairy-free, peanut-free}

When I found these little desserts, it was love at first sight. What’s not to love about these cute little banana splits!?! I knew I had to make them pronto. And you should, too!

Banana Split Bites {dairy-free, peanut-free}

Bananas, cut into 4 pieces approx 2 inches long

Vegan chocolate chips, melted

Sprinkles

1 can Coconut milk

1 cup powdered sugar

Maraschino cherries

Dip each banana piece into the melted chocolate chips, approx. halfway up the banana. Then, dip into the sprinkles so that they cover the chocolate. Place banana in a muffin tin. Chill in fridge until chocolate is set.

Meanwhile, put coconut milk and powdered sugar into a chilled mixing bowl. {Chill bowl and beaters for about an hour before this step.} Beat on high until mixture becomes thick. Add more powdered sugar if necessary. Place a dollop of cream on top of each banana. Top with a cherry. Serve!

Feels like Summer…

…and that means the children’s stomachs are a bottomless pit. At least that’s how they act. So, I’ve begun stocking up and brainstorming again for healthy snacks for the hungry little people in this house. My goal for this summer {in the food category} is to only have healthy foods on hand for daily snacking. Of course, this dessert-loving mama will always have an emergency sweet treat on hand, but for snacking purposes we’re going healthy. This should accomplish 1 of 2 things. Either they will 1) learn to eat and love healthy snacks or 2) they will not ask for a snack every 15 minutes. Either way, it works out good for me. So, this week I’m going to try to post some healthy snack ideas for summer!

Let’s start the week with Strawberries!

Just get some fresh, juicy strawberries – wash them and serve them up with a little packet of Truvia {natural sweetener}. My girls love to put their own “sugar” on their berries and one packet of a natural sweetener works great. There’s no guilt or ‘accidental dumping of sugar’ with the individual packets.

Make a yummy dairy-free Strawberry Shortcake.

Make some Strawberry Scones.

Do some fruit kabobs and serve with dairy-free whipped cream!

Or serve fresh strawberries with this Dairy-Free Chocolate Dipping Sauce {below}:

1/4 cup vegan chocolate chips

1 T Tofutti brand sour cream OR 1 T almond milk

Melt together in a small saucepan or in the microwave at 30 sec intervals. Serve!

Stay tuned for more healthy, but yummy treats for summer!

Holy Stromboli! {dairy-, egg-, peanut-free}

I have been craving some dessert stromboli lately. My mom made this once or twice when I was growing up and I just remember it being so delicious. So, thanks to that craving I made this dairy-, egg-, and peanut-free one.

YUM! The end.

Dessert Stromboli {dairy-, egg-, peanut-free}

1 Pillsbury refrigerated pizza dough {I used the thin crust}

Smart Balance LIGHT buttery spread

Cinnamon

1/4 cup brown sugar {double this if you want a thicker filling!}

1 cup powdered sugar

3 T lemon juice {or more depending on how your drizzle sets up}

Pecans, chopped – {you can either find one that hasn’t been around peanuts or leave this out}

Roll out your pizza dough. Spread butter all over the dough – not too thick – and sprinkle cinnamon and brown sugar onto one half of the rolled-out dough. Fold the opposite side {with no sugar/cinnamon} over on top of the sugar side. Crimp or pinch the edges together so none of the good stuff leaks out! Bake at 400 degrees until top is golden brown. Meanwhile, mix powdered sugar and lemon juice together to make a nice drizzle {not too runny} and drizzle it over the top of the baked stromboli. Sprinkle pecans on top, if you desire. Cut into thin slices. Serve warm.

Mesquite BBQ Sandwiches {Dairy-, Egg-, Peanut-free}

Because of my continuous posting of sweet stuff, I decided to throw in some meals that you can actually eat and receive nourishment from. I know it’s hard to believe, but man cannot live by sweets alone. It’s a fallen world we live in. So, we better make the most of it! This is one of my favorites. It involves one of the greatest inventions ever…the crockpot.

Mesquite BBQ Sandwiches {Dairy-, Egg-, Peanut-Free}

Pork Tenderloin, Mesquite flavored {any size}

Hamburger Buns {Publix brand are free of egg and dairy.}

Put your pork tenderloin in the crockpot and cook on low for 8 hours {You could cook on high 4-6 hours and get same results.} Pork will be falling apart perfectly. Shred and put in a bowl. Add a little {or a lot} of your favorite bbq sauce and mix until it is covered to your liking. Put on hamburger buns. Serve with Black Beans and Chips & Salsa. {See below for recipes}

Southwest Black Beans {allergy-free}

2 cans Bush’s Seasoned Black Beans, drained {and I rinse mine, but it’s not necessary}

1/3 cup brown sugar

3 T red wine vinegar

ground cumin

chili powder

salt

freshly ground pepper

Put beans in sauce pan, add brown sugar, vinegar, cumin and chili powder. Heat through, stirring often. Add salt and pepper to taste. You can also add more vinegar as needed. I usually add more near the end. Make sure beans are cooked until tender. Serve.

Homemade Salsa & Chips

1 can Rotel, drained 10 oz.

1 can Hunts Whole Tomatoes, drained 28 oz.

2-3 green onions, cut up

handful of fresh cilantro, roughly chopped

jalepeno, sliced & deseeded, then chopped {use as many as you like…I use only 1}

red wine vinegar to taste {or lime juice instead}

chili powder

salt

Put all ingredients in food processor. Pulse until you get the desired texture. Serve with tortilla chips.

Whoopie Pies! {Dairy-, Egg-, Peanut-Free}

Goodbye, Cupcake. Helllloooooo, Whoopie Pies! I recently read in some magazine that whoopie pies are the new cupcake. Well, I just had to try my hand at them and make an allergy-free version {as in dairy-free, egg-free, peanut-free} and let me tell you – these are scrumdiddlyumptious. There’s no other word for them. Of course, you wouldn’t believe how easy these are, either! I was pleasantly surprised and you will be, too! Because the bottom line is – if it ain’t easy, I ain’t makin’ it. {Yes, I know that isn’t proper English, but it conveys the attitude behind the statement.} So, go now. Make these.

 

Whoopie Pies! {Dairy-, Egg-, Peanut-Free}

2 c. sugar
3/4 c. shortening
1/2 cup unsweetened appelsauce

2 c. almond milk
2 tsp. vanilla
10 tbsp. cocoa

1 tbsp. cornstarch
4 c. flour
2 1/2 tsp. soda
Pinch of salt

Cream shortening and sugar. Combine applesauce, almond milk and vanilla and beat into creamed mixture. Slowly stir sifted dry ingredients into the creamed mixture, and beat on medium speed about 2 minutes. Drop with tablespoon onto greased and floured cookie sheet (enough dough to make a baked cookie about 2 to 2 1/2 inches). Bake at 350 degrees until cookie just springs back when pressed in center with finger {about 10-12 min). Remove to rack and cool completely before filling.

Go here for my dairy-, egg-free Buttercream Frosting to use for filling these lovelies.  Spoon a nice heap of frosting on the bottom side of one cookie. Then, top with the other cookie. Then, savor every.single.delicious.bite. {Makes about 2 dozen}

 

These are perfect for birthdays {like I’m doing for my soon-to-be 3 year old on Friday!}, parties, school treats, snacks, desserts, etc. Try them out and let me know how you like them! The whole family will like these!!

Snickerdoodles {Dairy-, Nut-, Egg-Free}

Today was the first time I tried to make Snickerdoodles in my life and I decided to make them allergy-free {like most of the baked goods I make} so that my daughter could enjoy them with the family. They turned out GREAT! Perfect consistency, great taste and appearance! My girls loved them. And that’s why I do all of this in the first place. So, here’s how I made them:

Snickerdoodles {Dairy-, Peanut-, Egg-Free}

2 1/2 cups plus 2 T all-purpose flour

3/4 tsp baking soda

1 1/2 tsp cream of tartar

1/4 tsp salt

3/4 cup dairy-free shortening

3/4 cup sugar

1/4 cup plus 2 T packed brown sugar

2 tsp vanilla extract

1 T cornstarch

1/4 cup + 1 tsp Almond milk

2 T sugar mixed with 2 tsp cinnamon

Preheat oven to 375 degrees. Grease two sheet pans. Whisk together flour, soda, cream of tartar and salt. In the mixer bowl, combine shortening, sugar and brown sugar, mixing on medium speed until fluffy. Add vanilla and cornstarch. Mix. Add flour mixture and almond milk, scraping down sides as necessary. Roll the dough into 1 1/2 inch balls and roll balls into cinnamon/sugar mixture to coat the outside. Place on baking sheets. Bake for 10 minutes. Let cool. Store in airtight container.

Cinnamon Crunch Muffins {Peanut-, Dairy-, Egg-free}

This morning, I served my girls these yummy muffins! I have had a hard time finding a good egg-free muffin recipe, but this one turned out great! My allergy girl LOVED these – and so did her younger sister (who snatched one from the cooling rack when I wasn’t watching!). These are not loaded with sugar, but they are tasty. Made with whole wheat flour, oats and flax seed – these are a healthy alternative to your store-bought muffin or muffin mix. Super quick and easy to make!

1 1/2 c whole wheat flour (I will probably use 3/4 c whole wheat and 3/4 c all-purpose flour next time)

1 c rolled oats

1/3 c sugar

1 T baking powder

2 T ground flax seed

1 heaping T of cornstarch (this takes the place of eggs)

1 c almond milk

1/4 c canola oil

1 tsp vanilla

Mix dry ingredients together in mixing bowl. Add liquid ingredients together in a small bowl and then add the liquid mixture to the dry ingredients. Mix together until moist. Fill muffin cups 3/4 full. Sprinkle a generous amount of cinnamon/sugar to the tops of muffins (you might use the big sugar crystals found in the baking aisle for this step for the cuteness factor). Bake @ 400 degrees for 12 minutes. Makes 12 muffins.

I served these with sausage links this morning to add some protein to the meal. It was a big hit with my two youngest (ages 5 and 2). So, try it! It’s so easy and you can make them the night before.