Wednesday, May 24, 2017

Sunbutter Honey Granola

I love granola.  I really do.  If I were to choose one food to eat for the rest of my life, granola would probably be it.  I eat it sprinkled on my yogurt, in a bowl with milk (and chocolate chips of course) and just straight up plain.

This granola in particular, I actually prefer to snack on plain.  My son really enjoys this granola too.  It makes a great afternoon snack.  I'm thinking this might be a good snack in lieu of traditional trail mix for hikes and camping this summer.

Which brings me to another new adventure with food allergies:  we are going camping this year for the first time as a family.  I went camping quite a few times as a kid, but it's a whole different experience going camping as "the mom".  There is a lot more work involved! Especially for a food allergy mama. I've spent a lot of time planning and preparing (mentally preparing!) and I'm maybe a little bit, just a tiny little bit looking forward to it.  Anything "new" that we do always gives me a little anxiety as I try to think about how we may need to make adjustments for my boy's food allergies.  I still have about two months still to gear up for this but I'll definitely report back on the experience.  (Wish me luck!)

Until thenI hope you enjoy this peanut free, nut free granola.

 

Sunbutter Honey Granola
From Egg Free Bakery

1/3 cup sunbutter
1/4 cup honey
1 tsp vanilla
2 tbsp oil (canola, olive or coconut etc)
1/2 tsp salt
4 cups old fashioned oats

Preheat oven to 325 degrees.  Line a baking pan with parchment paper and set aside.  In a large bowl (for the microwave) or in large saucepan (for the stove), combine sunbutter, honey, vanilla, oil and salt.  Warm and stir until mixture is smooth and combined.  Remove from heat (if using the stove top) and add the oats.  Stir mixture until well combined.  Spread mixture on to prepared baking sheet.  Bake 15-20 minutes, stirring once or twice during baking time.  Remove and allow to cool on baking sheet.  Store cooled granola in an airtight container.

Tuesday, May 2, 2017

Egg Free Vanilla Cupcakes

Seriously?!  I don't know what happened.  I had this nice blog post all typed out, saved and scheduled.  Then once it posted, all that was there is a nice picture of cupcakes.  No text.  No recipes. Gone.

Where'd did it all go?  I don't know.  

I made these cuties a few weeks ago.  My husband came home from work and saw these on the counter (along with a few wide eyed drooling children close by) and teased "who's birthday is it?"

Really.  Like the only time I ever make cupcakes is on someone's birthday.

But to be fair, it has been awhile since I've had much time and desire to bake.  This past year has been a whirlwind with us moving to a different state, hubs starting a new job, kids starting a new school, renting a house, building a house, moving again, and the kids starting another new school! (Phew!)

People ask me if I'm "all settled in" and while all our belongings are unpacked, I think it will take me some time to feel adjusted, and to make things feel like home.

So while we may not be celebrating a birthday, I would say we are certainly celebrating surviving this past year with all it's changes and transitions.

This is a recipe I've posted before. It's so delicious! It was time to update the photo, and put it in the spotlight again.  I don't have a frosting recipe because I'm currently on the search (again) for a fool-proof, good tasting frosting recipe.  I've found a couple that look promising so we'll see.

Enjoy! 

Egg Free Vanilla Cupcakes
From cookbook "Vegan Cupcakes Take Over the World"
(Dairy added back in) 

1 cup buttermilk
1-1/4 cups flour 
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract

Preheat oven to 350 degrees.  Line muffin tin pan with paper liners.  In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.  In another bowl, mix together buttermilk, oil, sugar and vanilla.  Combine wet and dry ingredients and stir until no large lumps remain.  Fill prepared muffin cup 2/3 full.  Don't overfill.  Bake 18-20 minutes or until a toothpick inserted in center comes out clean.  Let cool 5-10 minutes before removing from pan to a wire rack to cool completely.  Frost and decorate as desired.
Yield 12 cupcakes.

Friday, April 28, 2017

Crispy Egg Free Chocolate Chip Cookies

I don't think my family will ever tire of chocolate chip cookies.  I like a change every now and then, but really the classic, well-loved chocolate chip cookie just can't be beat!  At least not in this household.  

There are dozens of chocolate chip cookie recipes out there, and they all seem to claim being "the best".  I suppose "the best" would depend on personal preference.  Are you a chewy cookie person or a crispy cookie person?  Lots of chocolate chips or just a few?  Buttery?  Thick or thin?  

I'm typically a chewy cookie person myself.  With lots of chocolate chips, please.

Really all chocolate chip cookie recipes consist of the same basic ingredients: flour, combination of brown sugar and granulated sugar, butter, vanilla, chocolate chips and so on.  The different recipes you find will change the ratio of ingredients, or method of mixing to create something slightly different.

The recipe I'm sharing with you today bakes up BEAUTIFULLY!  Probably the most gorgeous chocolate chip cookies I've ever made.  They fall more on the "crispy" spectrum of chocolate chip cookies which is why I titled them as I did, but they are not crunchy-break-your-teeth.  Just slightly crisp when compared to the other chocolate chip cookie recipe on my blog which is more soft and chewy.  So don't let the word "crispy" scare you away if you are a faithful chewy cookie lover.  

Just think cookies + milk.  This cookie would be the one.


I'm thinking these would package nicely for a gift or a bake sale. 

As I've mentioned before in other cookie posts, I used my go to egg substitute of cream cheese for these. I typically use 3 oz of cream cheese per egg in cookie recipes.  The egg is not even missed! Promise!



Crispy Egg Free Chocolate Chip Cookies
From Egg Free Bakery

1/2 cup butter, softened
3 oz cream cheese, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp vanilla
1-1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350 degrees.  Line two large baking sheets with parchment paper and set aside.  In a mixing bowl, beat together butter, cream cheese and sugars until well combined and smooth.  Mix in vanilla.  Add flour, baking soda and salt.  Stir in chocolate chips.  Scoop out 2 tablespoons of dough per cookie and roll each into a ball.  Place on parchment lined baking sheets leaving 2-3 inches of space between each.  ( I have found 12 cookies per sheet works well for these).  Bake one pan at a time in preheated oven for 10-13 minutes, keeping an eye on them after 10 minutes and taking them out when they have browned to your liking.  Remove and allow the cookies to cool on baking sheets for 5-7 minutes, then remove cookies from pan to a wire rack to cool completely. 

Yields about 18 large cookies ....depending on how much cookie dough you eat...

Wednesday, April 12, 2017

Egg Free Soft Sugar Cookies (with a surprising ingredient!)

Re-posting an old favorite! 
Sugar cookies.  This is one of the first recipes I tried to make egg free.  Growing up my mom would make these cookies around Christmas time.  We had a long held tradition of baking and frosting these sugar cookies for Santa on Christmas Eve (along with eating at least TWO sugar cookies before bed!). I wanted to carry on this tradition -the making cookies part- with my own kids so I made tackling this recipe a priority.  

The original recipe only called for one egg which made substituting really easy.  I tried applesauce one time, 3 oz of cream cheese another time and even just left it out all together without any substitution and they turn out great every time.  Applesauce, though, is my go-to for replacing eggs because I always have it on hand.

This recipe is great because you only need is one bowl and no refrigeration required before baking. That means: no forethought, and cookies now!  The secret ingredient that makes these so tasty and soft?

SOUR CREAM!

Friends who have asked me for this recipe think I've made a mistake when I tell them to add sour cream.  

"Don't you mean cream cheese?"

Nope!  Sour cream.  In cookies.

These are soft like the famed cookie-who-shall-not-be-named from the grocery store.  My personal favorite time to eat these is the day after I've made them and the cookie and the frosting have a chance to set up together.  Delicious!  We have made a tradition of making these cookies at Christmas time, and Halloween, and Valentines, and Easter.... you get the idea.  Enjoy!


Egg Free Soft Sugar Cookies
Recipe from Egg Free Bakery 

½ cup butter, softened
1 cup sugar
2 Tbsp applesauce
1-1/2 tsp. vanilla
½ cup sour cream
3-1/4 to 3-3/4 cups sifted flour, divided
1 tsp. baking soda
½ tsp. salt

Preheat oven to 400 degrees. In a mixing bowl, cream together softened butter and sugar.  Add applesauce, vanilla and sour cream and mix until well combined.  Add baking soda, salt and gradually add flour, one cup at a time, mixing well after each addition, starting with the smaller portion and adding more if needed.  Transfer dough to a lightly floured counter or work surface.  Knead dough around a few times, adding flour as needed to make a smooth ball.  It shouldn't be sticky or crumbly.  Roll out dough with a rolling pin to desired thickness, around 1/4 inch thick.  Cut into shapes with floured cookie cutters.  Transfer to lightly greased baking sheets and bake 8-10 minutes.  Allow cookies to cool for 5-10 minutes, then transfer to a wire rack to cool completely.  Frost and decorate as desired.

Buttercream Frosting

8 Tbsp salted butter, softened
3 cups powdered sugar
1 tsp vanilla
2-3 tbsp milk or cream
Food Coloring, optional

Beat butter in a mixing bowl, 1-2 minutes.  Add sifted powdered sugar one cup at a time on low speed. Add vanilla and a few tablespoons of milk and continue beating. Increase speed to medium high until frosting smooth and fluffy.  Mix in food coloring, if using.



Monday, December 19, 2016

Gingerbread cake

Nothing says "Christmas" quite like the flavor of gingerbread. I also would welcome some snow this time of year, but so far we've only gotten flurries once, and it didn't even stick.  We thought moving back to Idaho would put us by more snow, but I guess we're in the "mild" part of Idaho.  My poor kids.  I think that was number 2 on their list of reasons they were OK with moving.  Number one, of course, was being closer to grandmas.

Back to gingerbread, in the form of cookies, waffles, muffins, cake, I LOVE gingerbread this time of year.  This gingerbread cake is delicious topped with whipped cream or a simple sprinkle of powdered sugar (my personal fave). It would be heavenly with a cream cheese frosting too.  There are lots of choices here.  I chose to use applesauce as my egg substitute and it worked beautifully. 

 

Egg Free Gingerbread Cake
From Mel's Kitchen Cafe, adapted egg free by Egg Free Bakery 

1/2 cup sugar
1/2 cup butter, softened
1/4 cup unsweetened applesauce
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water 

Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.  In a large bowl, cream the butter and sugar until well blended. Add applesauce and molasses and blend again. In a separate bowl, whisk together flour, soda, and spices.  Add flour mixture to butter mixture and combine.  Add the hot water and beat until the batter is smooth. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Don’t over-bake or the gingerbread will be dry. Let cool completely and dust with powdered sugar, frost OR top with whipped cream.  However you would like! 

Monday, December 5, 2016

Caramel Brownies

Hello out there!  I'm back again to post a couple of recipes and then I'll probably disappear for a few months again.  That's about all I seem to have time for!  We are enjoying the holiday season as I'm sure you are too.  We recently invited some friends over for dinner.  I don't know why it is, but I always want to experiment with recipes when I have company over.  It's insane.  You'd think I would want to stay with something tried and true to spare my sanity and stress level.  While I did stay safe with a tried and true lasagna for dinner, I did experiment with dessert. I took a twist on the best brownie recipe I have (already on my site) and added caramel.  I couldn't stop 'sampling' the brownies!  (I had to make sure they were going to taste all right for my guests!)  Chocolate + Caramel = decadence.  These do take a little planning.  They are a bit of a labor of love, but worth it.  Hope you enjoy!
 

Caramel Brownies
From Egg Free  Bakery

1/3 cup all-purpose flour 
1 cup water 
1/2 cup butter 
1/4 cup shortening or vegetable oil 
2/3 cup unsweetened cocoa powder 
1 1/2 cup white sugar 
1/2 cup brown sugar 
1 teaspoon vanilla extract 
1-1/2 cups all-purpose flour 
1-1/2 teaspoons baking powder 
1/2 teaspoon salt
1/2 cup semisweet chocolate chips 
Caramel:
1 can sweetened condensed milk
1 bag kraft caramel bits

Preheat oven to 350 degrees F. Line a 9x13 inch pan with aluminum foil, leaving edges of foil hanging slightly over the edges (so you can lift the brownies out of the pan later).  Spray foil with cooking spray, being sure to get the sides too.  This will help immensely so the caramel doesn't stick and you end up cursing because you can't get your brownies out.

In a saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. (When you stir it, you should see the bottom of the pan.  It will have the consistency of pudding.) Transfer to a mixing bowl and set aside to cool. 
In a small saucepan, melt butter. When butter has melted, add the shortening (or oil) and stir to let the shortening melt too. (This can also be done in the microwave) Add the cocoa powder; mix until smooth and set aside to cool. 
Beat the sugars and vanilla into the cooled flour mixture, mixing well. Stir in the cocoa mixture until well blended. 
Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in chocolate chips. 
Spread 2/3 of brownie batter into prepared baking pan and bake 10 minutes.  Meanwhile, in a microwave safe bowl (or in a saucepan) combine sweetened condensed milk and caramels.  Heat and stir until caramel bits are melted and mixture is combined.
Pour caramel sauce over partially baked brownies and spread to cover evenly.  Drop remaining brownie batter by spoonfuls onto caramel layer.  With a knife, carefully swirl top layer of brownie with caramel.  Return to the oven and bake additional 30-40 minutes. It should look "done" and not be "jiggly". Remove from oven and cool completely. Lift the brownies out of the pan by grasping the aluminum foil edges.  Carefully flip the brownie over to a cutting board. Peel off the aluminum foil and cut the brownie into bars. Yield: about 15 good sized brownies

Wednesday, September 28, 2016

Classic Beef Stroganoff

This is not the best picture, but this recipe is BY FAR my favorite for beef stroganoff.  There is a secret ingredient that varies from most traditional stroganoff recipes but I love the boost in flavor that it gives:  *drumroll please* : tomato paste!  And only a small amount, just a couple of tablespoons but it's just the right touch to make this the most scrumptious beef stroganoff.  This comes together quite quickly- making it perfect for a weeknight meal but it's also fancy enough to serve to dinner guests.  Serve it over brown rice or noodles, both are great!  I hope you enjoy it as much as I do!
 

Classic Beef Stroganoff
From Egg Free Bakery 

1 boneless beef sirloin steak (1 lb or 12 oz) 
1 cup sour cream
2 tbsp tomato paste
2 tbsp flour
1/2 cup beef broth
1/4 tsp pepper
2 cups sliced mushrooms, optional
1/2 cup chopped onion
1 clove garlic, minced
2 tbsp butter

Thinly slice meat across (against) the grain into bite size pieced.  In a small bowl, stir together sour cream, tomato paste, flour, beef broth and pepper; set aside.  In a large skillet, cook meat, mushrooms, onion, and garlic in butter over medium high heat for 5 minutes or until desired doneness.  Drain off fat.  Stir in sour cream mixtures.  Cook and stir until thickened and bubbly, then cook one minute longer.  Serve over hot noodles or rice.  Yield 4 servings.