Happy 1-year Birthday Little Blog+ Chocolate Cupcakes With Caramel Frosting

Be prepared.  This is a long post.  But I'm celebrating!  My little blog is turning one years old.   I can't believe I have had this blog going for a year now.  It has really been a great outlet for me.  I love being able to share recipes that I have successfully converted egg free! (and other recipes that I come across that I love)  Like any first birthday, there's got to be lots of pictures and cake. First, I thought I'd post links to the my personal favorite recipes and links to the recipes that get the most page views:

Some of my favorite recipes (there are so many!) that I have posted in the past year are:

Egg Free Cheesecake- a more recent discovery, but one that caused me to do a little happy dance in the kitchen because I had conquered once again a dish that traditionally has eggs in it! So rich and delicious-- you would never know it doesn't have eggs.  Too bad it's not fat free...

 Apple Cinnamon Baked Oatmeal.  Though not a creation of my own, I got this recipe from Annie's Eats and I instantly fell in love with it!  I could eat it for breakfast everyday.

Egg Free Golden Oreo Cupcakes.  Once I mastered a basic egg free cupcake recipe, I wanted to experiment with more specialty cupcakes and this was my first one.  These have been a hit every time I've made them!

 Golden Oreo Ice Cream: Everyone has had "cookies & cream" but what about with Golden Oreos?  One of my boy's favorite cookies now in a flavor of homemade ice cream! (Egg and Nut Free!) 

The Following are links to the posts that have received the most page views to date:

Egg Free Sugar Cookies: A classic!  A recipe from when I was growing up converted egg free.  We seriously make these several times a year.

Egg Free Chocolate Mug Cake: Every time I make this I can't get over how soft and fluffy it is, and that it only takes like 2 minutes from start to finish to make!  It's a lifesaver for birthday parties and desserts when I am short on time.

 

Egg Free French Toast: French Toast has always been one of my favorite breakfast foods.  Now we can still have it.  Who would've thought you could make french toast with out eggs??

Cinnamon Roll Mug Cake: Another creation that is not one of my own, but still a hit.  It's a tie for my first place favorite between this and the chocolate mug cake.  It's  a quick fix for a cinnamon roll craving. 

Now on to the best part of a birthday party: Cake! More specifically, Chocolate Cupcakes with Caramel Frosting.  I chose to post this one because this is the first cupcake recipe I ever tried baking egg free.  It seemed fitting.  It was for my son's 2nd Birthday.  I tried to be creative and make a Mickey Mouse cake and well..

Ya.... it looked like a 5 year old made his cake.  And by the way his expression is to the candles, not the cake.  Or maybe it is the cake.  Oh well.  

Chocolate Cupcakes with Caramel Frosting

From Egg Free Bakery, adapted slightly from Taste of Home

2 cups water

1-1/2 cups sugar

1/3 cup canola oil

1/3 cup unsweetened applesauce

2 teaspoons cider vinegar

2 teaspoons vanilla extract

3 cups all-purpose flour

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

Preheat oven to 350 degrees.  In a large bowl, beat together water, sugar, oil, applesauce, cider vinegar and vanilla extract.  Mix well.  In a separate bowl, whisk the flour, cocoa, baking soda and salt; gradually beat the flour mixture into the sugar mixture until blended.  Line a muffin tin with paper liners.  Fill each muffin tin with about 1/4 cup batter.  Bake 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for a few minutes in the muffins tins before removing to a wire rack to cool completely.  Once cool, frost with caramel frosting (recipe follows). Yield: 24-28 cupcakes

*This recipe can also be halved for 12-14 cupcakes.  Or freeze the extras!  You can also, if you prefer, bake this in a greased 9 X 13 inch pan for 28-32 minutes.   

Caramel Frosting

2-2/3 cups powdered sugar

1/3 cup caramel ice cream topping

3 tablespoons butter, softened

1-1/2 teaspoons vanilla extract

3 to 6 tablespoons milk

Combine all ingredients in a bowl.  Mix together with an electric handheld mixer or in the bowl of an electric mixer until frosting is smooth.  Begin with the small amount of milk and add more as needed to achieve the desired consistency.  Store cupcakes in the fridge to help the frosting to set up more. 

Happy Birthday Little Blog!

Chicken Caesar Salad/Salad Dressing (Egg Free, Mustard Free!)

At first glance this recipe may not seem that exciting, but OH it is VERY exciting!  Yes, Chicken Caesar Salad and me go way back-- to, like, when I was a teen.  It was my go-to at restaurants: safe, reliable, tasty.  Even still, years later, I enjoy Chicken Caesar Salad (but I will admit, not my go-to anymore.  I've moved on and ventured out.  No offense Chicken Caesar Salad.  I still like you)  The dressing in the recipe is not "authentic" but it's sure close enough for me.  No Eggs or mustard! 

Chicken Caesar Salad/Salad Dressing (No Eggs or Mustard!)

From Egg Free Bakery, --Salad Dressing adapted from Jamie Cooks it Up!

For Salad:

1 head Romaine lettuce, washed & dried and chopped into bite size pieces

1-2 chicken breasts

Kosher Salt and Fresh Cracked Pepper

Olive Oil

Parmesan Cheese

Croutons (Homemade are awesome-- just butter and toast bread cubes in the oven and season with a little S & P)    

For Dressing:

2 Tbsp lemon juice, bottled or fresh  
2 Tbsp vinegar (I used apple cider vinegar)
3 cloves garlic, pressed  
1/4 tsp pepper, freshly cracked  
1/4 tsp salt  
1/2 cup sour cream  
1/4 cup Parmesan cheese fresh grated or canned works too  
2 Tbsp buttermilk (or milk)  
1/2 cup canola oil

Prepare lettuce and set aside until ready to serve.  Season chicken with salt and pepper.  Drizzle with olive oil and grill until done OR heat oil in a nonstick skillet and cook chicken until done, turning once.  Let chicken stand a few minutes before slicing.

For Dressing: Pour all ingredients into a blender, except oil, and blend until smooth.   Then slowly pour in oil with machine running and blend until smooth.  Yields about 1-1/2 cups dressing.

To assemble salad, just before serving, toss lettuce with just enough dressing to lightly coat the greens.  Top with sliced chicken, fresh grated parmesan cheese and croutons.  Drizzle with additional salad dressing if desired.  Yield: 4-6 servings 

Grilled Chicken with Avocado Tomato Salsa

I know it's a little early for grilled recipes, but because it is allergy awareness week this week I wanted to share a recipe that was free of the top 8 allergens.  You'll definitely want to try it this summer!  Here are a few other recipes that are allergy free:

Allergy Friendly Chicken Salad 

 

"Nutty" Nut-free Granola

 

Frozen Chocolate Banana Pops

 

 Steel Cut Oatmeal W/ Roasted Bananas & Coconut

(to make dairy free, toast on dry skillet instead of in butter)

 

Chicken W/ Black Beans, Rice & Apple Salsa

And today's feature:

Grilled Chicken with Avocado Tomato Salsa

From Dinners, Dishes, and Desserts

4 boneless skinless chicken breasts

1 clove garlic, minced
1/3 cup lime juice (about 3 limes)
1/2 tsp salt
1/2 tsp black pepper
1 Tbls olive oil

For the Salsa:
2 avocados, pitted and diced
2 tomatoes, diced (I used Roma’s)
3 Tbls onion, chopped
2 Tbls cilantro, chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 lime, juiced

Lime wedges (optional)

In a large resealable plastic bag combine garlic, lime juice, salt, pepper and olive oil. Add chicken, and marinate for 20 minutes. Preheat grill to medium-high heat.  Grill chicken for about 6-7 minutes per side, or until cooked all the way through.  Meanwhile prepare the salsa.  Mix all the salsa ingredients together in a bowl. Stir until well combined. To serve, place about 1/4 cup of salsa over each chicken breast.  Garish with additional lime wedges if desired. Yield 4 servings

Egg Free Snickerdoodle Cookies

It's Food Allergy Awareness Week this week.  I have to say I am so grateful for the awareness that is already out there, and for those who have pioneered the way for the rest of us. I can't even imagine trying to live with food allergies back before there was knowledge or understanding about food allergies.  But now that it is so prevalent, and a growing concern, there are so many resources and public institutions who accomadate those with food allergies.  I'm grateful for that too!   

One issue that concerns me, having a child in the public school system, is of food allergy bullying.  I found a video clip link that I thought I'd share and hopefully people will check it out and pass it along.  I think it's important that parents discuss bullying in general with their children and especially bullying those with food allergies!  Sometimes people/kids don't understand that threatening someone with peanut butter who is allergic to peanuts is the same as threatening them with a weapon.  It can't be tolerated!

Anyway, onto the the recipe for today:  

The recipe I'm sharing today is another classic cookie:  Snickerdoodles!  Enjoy as is, or take it up a notch by spreading cream cheese frosting between two Snickerdoodle cookies.  Tastes like a cinnamon roll (which is one of my favorite flavors!) only in a sandwich cookie form.

Egg Free Snickerdoodles

From Egg Free Bakery

 

½ cup butter or margarine, softened

½ cup shortening

4 oz cream cheese, softened

1 -1/2 cups sugar

3 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

¼ tsp. salt

2-1/2 tbsp. sugar

2-1/2 tsp. cinnamon

Cream together butter or margarine and shortening.  Add cream cheese and beat until smooth and fluffy.  Beat in sugar. Add flour, cream of tartar, baking soda and salt.  Mix well.  Form into 1-inch balls.  In a small bowl, mix together sugar and cinnamon; roll each  dough ball in mixture. Place on ungreased cookie sheet and flatten each cookie slightly with your hand or the bottom of a glass cup. Bake at 400 degrees for 8-10 minutes.  Let cookies cool on cookie sheet for 5-10 minutes before removing to a wire rack to cool completely.  Like most cookies, I think these taste the best the day after.  

Enjoy as is OR... get really wild and crazy and make sandwich cookies by spreading cream cheese frosting between two snickerdoodle cookies.  Mmm.  Delicious.  Tastes like cinnamon roll!

Cream Cheese Frosting

From Art of Dessert

 4 oz. bar cream cheese, cold

1/4 cup butter , softened to room temperature 

1/2 tsp vanilla extract 

1-3/4 to 2 cups powdered sugar 

Beat the cream cheese and butter till blended. Mix in vanilla extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Egg Free Brownie Pudding

In honor of Mother's Day on Sunday I thought I would post a recipe that my mom used to make for us growing up-- and to post something chocolate.  Mother's Day= gotta have chocolate.  I had been flipping through my recipes and came across this and I thought to myself "Oh! Brownie Pudding.  I need to try to make this egg free."  Then to my surprise I discovered the recipe does not even call for any eggs!  Even better is that you probably have all the ingredients in your cupboard already for this too. It's a brownie and pudding/chocolate sauce all in one dish.  As it bakes, the brownie layer forms on top while the chocolate pudding/sauce is underneath.  Serving this without ice cream is not an option.  It's a must! (And since I'm always looking for my husband's opinion on everything- he said "This is actually really good.  I had my doubts.  But it is good."  ha ha)

Brownie Pudding 

From Egg Free Bakery, and my mom. :)

1 cup flour

¾ cup sugar

2 tbsp. unsweetened cocoa powder

2 tsp. baking powder

¼ tsp. salt

½ cup milk

2 tbsp. vegetable oil

1 tsp. vanilla extract

¾ cup packed brown sugar

¼ cup unsweetened cocoa powder

1-1/2 cups boiling water

Vanilla ice cream

In a medium boil, stir together flour, sugar, 2 tbsp cocoa, baking powder and salt.  Add milk, oil and vanilla; mix until smooth.  Pour batter into a greased 8-in. square baking dish.  In a small bowl, stir together brown sugar and ¼ cup cocoa; stir in boiling water.  Slowly pour water mixture over batter.  Bake at 350° for 40 minutes.  Cool for 15-20 minutes.  Serve warm with ice cream.

Cheesy Chicken, Bacon & Avocado Quesadillas

I've been in a menu slump lately and I finally figured out why:  I am ready for summer!  I'm done making soups and hearty, wintery meals.  I'm ready to pull out the grill and have light, fresh tasting dinners.... but we are not quite there yet. Needless to say, I haven't been in the mood to cook lately and I'm going to a lot of my quick & easy recipes for dinner.  Alot of grilled sandwiches and these quesadillas which happen to be my absolute most FAVORITE!  I could eat these every day.  The combination of the chicken and bacon, creamy avocados, melty cheddar cheese and pop of green onion...Mmm!  For extra yumminess, you can toast the quesadillas in butter.  I usually just do my on a dry skillet though.

 

Cheesy Chicken, Bacon & Avocado Quesadillas

From Kevin & Amanda

4 medium-sized flour tortillas
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup green onion, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter, optional

Preheat oven to 400 degrees. Arrange bacon on a cooling rack and set it on top of baking sheet. Cook bacon until crisp, about 15 minutes.  Remove to paper towel lined plate to drain and cool.  Once cool, crumble.  Remove 1/2 tbsp bacon drippings to a skillet and heat over medium heat. Add the green onions and saute about 2-3 mins until softened. Add the cut up chicken pieces in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and green onions to a plate and carefully wipe out the skillet with a paper towel. If desired, add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. (You can also toast the quesadillas in a dry skillet too) Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed, if using. Makes 4 quesadillas.

*Make ahead tip: the method described above yields optimum flavor, but if you find yourself short on time, you can cook the bacon and chicken separately ahead of time and then assemble come dinner time.  Serve with fruit slices or veggies.

Egg Free Lemon Waffles with Blueberry Syrup

I love being able to make just a subtle change here and there and have a completely different dish.  These waffles were so refreshing.  The lemon flavor was just right, you could taste it was there, but it was not tart or overpowering.  So delicious and easy and perfect for this time of year.  

Lemon Waffles With Blueberry Syrup

From Egg Free Bakery, inspired by Cooking Classy

2 cups flour

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1/2 tsp salt

1/2 cup applesauce

1/3 cup vegetable oil

1 cup buttermilk

1/4 to 1/2 cup milk

zest and juice from one small lemon

Blueberry Syrup

Sweetened Whipped Cream

Preheat a waffle iron.  Whisk together flour, baking powder, baking soda, salt and lemon zest.  In another bowl mix together applesauce, vegetable oil, buttermilk, milk (start with 1/4 cup and then add more at the end if needed, if the batter is too thick) and lemon juice.  Pour wet ingredients into dry ingredients and mix until combined, but don't overmix.  If the batter is really thick, thin it out with some additional milk, but note that the batter is supposed to be kind of thick.  It should not be runny or soupy. Scoop about 2/3 -3/4 cup batter into preheated skillet and bake until dark golden brown and crispy.  You may need to spray iron in between batches.  Serve waffles immediately drizzled with warm blueberry syrup and dollop of sweetened whipped cream.  Yield 6 waffles

*If you are not able to serve them immediately, place a cooling rack on a cookie sheet.  Place cooked waffles onto cooling rack/cookie sheet and place in a warm oven until ready to serve.  But don't keep them there for very long.  These taste best fresh. 

Fresh Blueberry Syrup

1 cup granulated sugar

2 Tbsp cornstarch

1 cup cold water

2 cups fresh or frozen blueberries

1 1/2 Tbsp lemon juice

In a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store syrup in an airtight container in the refrigerator up to 1 week. 

**Make Ahead Tip: Make the syrup ahead of time.  I did a large batch and stored it in smaller containers in the freezer.