Tuesday, April 21, 2015

The Best Egg Free Oatmeal Raisin Cookies

Another familiar looking recipe?  Yes this is another recipe that I first posted back a couple years ago.  I thought it was due time I pulled this one out of the cupboards and dusted it off to show off again.  I made a few tweaks to the original posted recipe and the result--  Amazing.  The BEST egg free oatmeal raisin cookie!  Don't like raisins? (sub with chocolate chips!)


"Man I'm loving my oats lately!  ;)  You know, I don't think I've ever heard someone claim oatmeal raisin as being one of their favorite cookies.  Usually you hear something like "chocolate chip" or "sugar cookies."  Or Oreos.  When I announce I am making cookies and that I am making oatmeal raisin cookies, I get an excited "OH!" followed by a disappointed "oh."  from the hubs.  However, I got compliments on these cookies! (but I had to make some without raisins.  I don't know why I even bother sometimes. I like the raisins in them, but the hubs and the kids pick them out.)  I think the raisins pair perfectly with the cinnamon and nutmeg... plus with the cream cheese to substitute for eggs in the recipe... let's just say these are no ordinary oatmeal raisin cookies!  I actually prefer this recipe over ones that call for eggs!  Seriously, no one would ever guess these are made without eggs."

 


Oatmeal Raisin Cookies
From Egg Free Bakery, adapted from Art of Dessert

1 cup unsalted butter, melted and cooled
6 oz cream cheese, softened
1 cup sugar
1 cup brown sugar
1-1/2 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt 
1/8 tsp ground nutmeg
1-1/2 tsp ground cinnamon
1-1/2 cups raisins (or chocolate chips, if you must)
2-3/4 to 3 cups rolled oats (NOT 1-minute quick cooking oats)

Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter, cream cheese and sugars until smooth.  Add vanilla.  Gradually add flour, baking soda, baking powder, salt, nutmeg and cinnamon.  Add oats and then raisins. Shape into balls, about 1 heaping tablespoon of dough each, and place on an ungreased baking sheet.  Bake about 10-12 minutes.  Let cool 10 minutes on cookie sheet before removing to a wire rack to cool completely.  

Recipe shared on Allergy Free Wednesday


Friday, April 10, 2015

Egg Free Banana Bread

So if you haven't noticed, I've done a bit of "house cleaning" here on the blog.  I've been deleting old posts that no one ever looks at anymore, including myself. And with Pinterest around nowadays, it seemed silly to re-post the awesome recipes I've found that were perfect just the way they are.  Instead I've got the links to those recipes pinned on my Pinterest account.  (though I'm sure I'll highlight the occasional recipe that knocks my socks off)

But speaking of Pinterest.  

Confession time:  I have two Pinterest accounts.  Some of you may have already figured that out.  I created one just for Egg Free Bakery to have mostly egg free recipes from the blog and other places that I've found.  But for kicks and giggles if you are ever interested in seeing what I'm into on a more personal level you can follow me on Pinterest here.  I mostly pin recipes I want to try, fashion ideas and stuff to do my kids!

Today I'm bringing you an oldie but a goodie.  One of the first recipes I ever posted on my blog, but with a few tweaks I bring you the refined Egg Free Bakery version of Banana Bread:

 "There are a million banana bread recipes out there and I have tried a million different banana bread recipes.  The one I keep coming back to is my mom's recipe...maybe for nostalgic reasons, I don't know.  But it really is my favorite banana bread recipe.  SO.  I had to convert it to be egg free.  It turned out great!  Just like the original egg version."



Egg Free Banana Bread
Recipe from: Egg Free Bakery

¾ cup shortening
2 cups sugar
2-1/2 cups mashed ripe bananas(5-6 bananas)
1-1/4 cups buttermilk
6 cups flour
2-1/4 tsp. baking powder
1-1/2 tsp. baking soda
¾ tsp. salt

Preheat oven to 350 degrees.  In a stand mixer, cream shortening and sugar together until fluffy. Add mashed bananas and buttermilk.   Mix until well combined.  Add flour, baking powder, baking soda and salt and mix just until combined.  Divide mixture into two greased 9 x 5 inch loaf pans.  Bake for 55-60 minutes or until toothpick inserted in center comes out clean.  Cool 10-15 minutes in pan before removing to wire rack to cool completely. Let bread cool completely before slicing.  Store cooled bread in bread loaf bag or wrapped in plastic wrap.  Delicious the day after smeared with butter! This bread can be frozen for up to one month. Yield 2 loaves.

 



Saturday, April 4, 2015

Egg Free Double Chocolate Chip Muffins

Holy smokes where has the time gone?? Has it really been since January since I last posted a recipe? Life. It happens. 

But, It's time for show-and-tell. In February it was my birthday. And it was a BIG one. I've now joined the thirties club. Yes. The big 3-0. The question I always get is "so how does it feel? Being thirty?" 
It's weird. I still think of myself as 21. But I'm okay with being thirty too. I feel grown up now (even though I've been "grown up" for awhile). 

I wasn't planning on making myself a cake but my children insisted. It wouldn't be a proper birthday celebration with a cake, presents and decorations. 

So why not. My cake skills could use some practice. It is my birthday and all. I hopped on Pinterest to find an idea and came across this:


Ta-da. I'm pretty proud of myself. It was so easy and pretty forgiving. I just used a 1M cake decor tip and starting on the sides went at it- swirling into little rosettes. It was fun. I want to make a pink "smash cake" like this for Lil' Bo Peeps 1st birthday in June.

So now how's about a recipe? We tested out food allergy mamas chocolate muffins and they didn't disappoint. We opted for white chips, but chocolate chips are called for in the recipe. Delicious with a smear of butter.




Egg Free Double Chocolate Chip Muffins
From "The Food Allergy Mama's Easy, Fast Family Meals" 
slightly adapted by Egg Free Bakery

1-1/2 cups milk
1/3 cup canola oil
4 tbsp water
1 tsp vanilla extract
2 cups all purpose flour
2/3 cup cocoa powder
1/2 cup plus 2 tbsp sugar
2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

Preheat oven to 400 degrees. Line a muffin tin with paper liners and set aside.  In a large bowl whisk together flour, cocoa powder, sugar, soda and salt.  In another bowl, whisk together milk, oil, water and vanilla.  Add wet ingredients to the dry ingredients and mix until just combined, being careful not to over mix.  Fold in chocolate chips.  Measure out 1/4 cupfuls of batter and divided among lined muffin cups.  Bake 15-18 minutes in preheated oven until toothpick inserted in center comes out clean.  Remove muffins to wire rack to cool completely before serving.  Yield 12 muffins.

Tuesday, January 13, 2015

Egg free banana pancakes

You know it's going to be a long day when you start counting down the hours until bedtime the minute you wake up. 

Sigh. 9 more hours.

But, if I'm lucky maybe I can sneak a nap in. That is if I get cooperation from the littles around here. I swear some days they are conspiring against me! How come I'm the only one who wants to sleep around here?! 

I have early risers. All three of them. Six o'clock rolls around and they are up and ready to go. I mean they are READY to go! My hubs and I are looking forward to the day when our kids are teenagers and we can exact our revenge! >insert evil laughter<

What's that have to do with today's post? Nothing. Except this is what I made for my kids breakfast this morning.


Egg Free Banana Pancakes
From Egg Free Bakery

2 overripe bananas, mashed
1-1/2 cups milk
2 tsp apple cider vinegar
1/4 cup canola oil
1 cup whole wheat flour
1 cup all purpose flour
2 tbsp sugar
2-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon, optional

In a large bowl, whisk together flours, sugar, baking powder, baking soda, salt and optional cinnamon. In another bowl, combine mashed bananas, milk, vinegar and oil. Preheat griddle over medium heat. Add wet ingredients to the dry ingredients, stirring just until combined. Scoop out 1/4 cup batter per pancake onto hot griddle. Cook about 2 minutes per side, flipping only once. Remove from griddle. Serve with additional bananas for garnish if desired and maple syrup. Yield 12-15 pancakes

*you can use just all purpose flour. I haven't tried it with all whole wheat flour yet.
*a handful of chocolate chips folded into the batter would be s special treat too!

Sunday, January 4, 2015

Coping with the Social & Emotional Effects of Food Allergies/Intolerances


Coping with the Social & Emotional Effects of Food Allergies/Intolerances.

Sounds like the title to a college essay.

But Seriously.

I just had a friend who posted on facebook that her daughter was diagnosed with a fructose malabsorption disorder (What was that now??)  I googled it because I had never heard of it and from what I read her daughter's body is not able to breakdown fructose.  Because of that, she will have to avoid foods that have a high fructose level, including naturally occurring sugars, as in some fruits and vegetables.  It's not surprising that my friend is feeling overwhelmed with all this new information she is receiving about her daughter's condition and the new dietary restrictions she now has to work with.  The comments on her facebook post were all encouraging.  I told her about my boy's allergies and being able to relate to feeling overwhelmed.

Fortunately, that part gets easier.  Once you know what to avoid and relearn how to cook, it almost becomes second nature.  I was talking to my husband about this friend of mine and the journey their famiy has ahead of them and I realized that the new diet is only half the battle.  The bigger battle, I think, is the social and emotional effects of having food allergies/intolerances.  I like to pretend they are not there, but they are.  I would guess that that part gets easier too the older you get, but I wouldn't know.  We aren't there yet.  My boy is only 7.  But it is hard!  It is hard as a kid being different and being left out.  It's hard when so-and-so's mom brings birthday cupcakes for the class and you get to eat the tootsie rolls mom sent instead.  It's hard when all the boys are eating pizza and you aren't.  When the teacher passes out candy and you aren't sure if it is safe and have to refuse.  When your friends are eating PB&J's at school and you are by yourself at the "peanut free table".  

Just this pass weekend we were at a restaurant as a family.  Going out to eat is rare for us, and "protocol" is that I pack something safe for my boy.  Sometimes he gets to order a drink.  (You'd think going out to eat would be anticlimatic since he is not actually eating the food from the restaurant, but he loves it.  It must be the change of scenery, being able to color pictures at the table and getting a balloon to take home, I don't know).  But before I could intervene, he went ahead and ordered a hot chocolate.  I got the pit in my stomach.  When they brought it out I talked to the waitress to see how it was made etc.  She couldn't tell me anything about the manufacturer of the hot cocoa mix they use and ultimately we had to abide by the "when in doubt, go without" rule.  My boy broke down in tears.  He's never done that before!  I just felt so bad.  I know everyone else did too.  It's times like that when food allergies just suck.

What do you do though?  It is what it is and I try hard to "make it up" to my boy so he isn't missing out.  I'm almost always prepared with "safe" alternatives when we go to birthday parties, potlucks, and other social functions, but it's not the same.  It never will be.  I'm doing what I can.  I also find comfort in the fact that food allergies and intolerances are so common now that my boy isn't in this totally alone.  I find too that most people are quite accomodating.  Teachers will ask me what he can have and will buy those treats for the whole class. Same thing  with parents for birthday parties.  That is helpful.

As  I thought  about  it, here is my advice:

I think it is important to have your food allergic kid on board with you.  Research their allergies together, talk about what they can't and what they CAN have.  Rehearse social situations beforehand so they know what to do and what to expect ( I STILL do that with my boy.  "Remember, don't eat anything unti I check it."  "The food at the party isnt going to be safe but I'm packing you _________.")  Talk about what would happen if they did ingest foods they need to avoid.  I have to use that sometimes. "If you eat that you will have an allergic reaction. (Do you want that?)" Try to provide alternatives so they aren't missing out entirely.  (Better to have the tootsie rolls instead of nothing at all, right?) Point out other people in their lives who have restricted diets too. ("Cousin Z is allergic to peanuts just like you and our neighbor E can't have milk and wheat. Mommy's friend has diabetes and has to watch what she eats too")  It helps knowing you are not alone.

It's also helpful to have your spouse and extended family on board too.  Hopefully after being informed they will be understanding and accommodating. 

Though there are times when it's hard, overall, it DOES get easier!  Yes, food is a big part of our culture and traditions,but it's just food.


What advice would you give to  someone who is new to food allergies//intolerances?

Thursday, December 18, 2014

Egg Free Chocolate Candy Cane Cupcakes

I've been playing with my food again.

And apparently the word "simple" doesn't exist in my vocabulary. Here I am trying to simplify things this holiday season and yet when the opportunity presents itself to make cupcakes for our church Christmas party, what do I do? I sign up. (Of course I'm going to sign up so there is something safe for my boy to eat.) But I can't do just cupcake + frosting. Oh no. The creative powers take over and I find myself bumping my cupcake up to the next level. I can't help myself! Seriously! SO ...drumroll please...

I give you Egg Free Chocolate Candy Cane Cupcakes!


With a surprise inside:


Egg Free Chocolate Candy Cane Cupcakes
By Egg Free Bakery

2 cups water
1/3 cup canola oil
1/3 cup unsweetened applesauce
1-1/2 cups granulated sugar
2 tsp Apple cider vinegar
1 tsp vanilla
3 cups all purpose flour
1/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
24 Hersheys candy cane chocolate kisses
2 peppermint candy canes, crushed
1/4 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two muffin tins with paper liners; set aside. In a large bowl, whisk water, oil, applesauce, sugar, vinegar and vanilla together. In another bowl whisk the flour, cocoa powder, baking soda and salt. Add flour mixture to wet ingredients gradually, mixing after each addition. Scoop out batter using a 1/4 cup measuring cup into prepared tins. Unwrap the kisses and place one kiss on the center of each cupcake. (You do not need to push the kiss into the batter, just set it on top and it will sink as it bakes). Bake for 18-20 minutes. Remove from oven and let stand for a few minutes before removing to a wire rack to cool completely. 

Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
3-1/2 cups powdered sugar, sifted
1 tsp vanilla
4 tbsp milk or cream
Pinch of salt

Beat butter and shortening together for a few minutes, scraping down sides as necessary. Add sifted sugar 1 cup at a time, mixing well after each addition. Add salt and vanilla. Add milk 1 tbsp at a time, mixing well after each addition. Increase mixer speed to high and whip until light and fluffy. Pipe onto cooled cupcakes. Immediately sprinkle with crushed candy canes.

For the final touch, melt chocate chips with a tsp or two of shortening in a small bowl in the microwave, stirring frequently. Once melted, use a fork to drizzle the melted choclate over the cupcakes. 

Store cupcakes in the fridge. Remove one hour prior to serving. Yields 22-24 cupcakes

These are mildly peppermint flavored. If a stronger peppermint flavor is desired, add peppermint extract to the frosting, starting with 1/4 tsp and adjust according to taste.

Enjoy!



Sunday, December 7, 2014

Egg free chocolate peppermint kiss cookies

Holiday baking. Do you dread it or look forward to it? For the most part I enjoy it--though I do not enjoy the cleanup afterwards. Who does? I would love to meet the person who likes doing dishes. I will invite them over and they can clean up my messes.

I LOVE this time of year! The lights, the smells, being with family and friends, the food (oh the food!) this year I've been trying to simplify things so I can really enjoy this holiday season with my husband and kids. I've got my Christmas shopping done, I'm keeping our activities simple and yes even my holiday baking will be simplified this year. Usually I bake goodies for our neighbors, but this year in the name of sanity-simplicity- I'm going a different route. I had the opportunity to bake for a dinner party we were invited to and converted this tasty cookie recipe egg free. I loved the results! All I did was used applesauce to replace the egg. Worked perfectly! Happy holidays!


Egg free chocolate peppermint kiss cookies
From thenovicechefblog.com, adapted egg free by egg free bakery

1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup applesauce
1 tsp vanilla 
1-1/2 cups flour
1/4 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
Hershey's peppermint candy cane chocolate kiss candies
Granulated sugar, for rolling 

Preheat oven to 375 degrees. In a bowl, beat butter and brown sugar until well combined. Add vanilla and applesauce. Add flour, cocoa powder, salt and baking soda. Mix until well combined. Roll into 1 inch balls, using about a tablespoon of dough per ball. Pour some granulated sugar into a small bowl or plate. Roll each cookie dough ball in the sugar to coat and place on an ungreased baking sheet. Bake 8-10 minutes. Remove from oven and immediately press an unwrapped peppermint kiss into the center of each cookie. Allow to sit for two minutes on the cookie sheet then remove to a wire rack to cool completely. Don't let it sit on the cookie sheet any longer otherwise the kiss will melt. It will melt slightly anyway but not so much that it loses its shape. Likewise you may also find it helpful to pop the chocolate in the freezer while you are preparing the dough. If the kiss does melt more than you would like, no biggie. Just smooth the top a little with the tine of a fork or toothpick. You will have a lil button instead. Cool completely before transferring to an airtight container for storage.