Thursday, February 5, 2015

{Allergy Free} Hot Chocolate Cookies



These are my favorite cookies ever. Eat them straight out of the oven for the gooey marshmallow and warm chocolate drizzle. These are heaven. I actually had to kick everyone out of the kitchen so we would stop eating them. Both trays of cookies were gone in seconds. 

Hot Chocolate Cookies

1/2 cup Earth Balance
1 cup sugar
1 1/2 tsp egg replacer whisked with 2 T rice milk
1 1/2 tsp vanilla extract
1 1/4 cup flour blend
1/2 tsp xanthan gum
1/2 cup cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 T hemp milk
marshmallows cut in half (you need 1/2 of a marshmallow for every cookie) I used 12 marshmallows.
1/2 cup Enjoy Life chocolate chips
2 tsp Earth Balance

Cream butter and sugar well.
Add egg replacer mixture and vanilla extract.
In separate bowl mix flour blend htrough baking powder.
Slowly add dry ingredients into the wet ingredients and mix until just blended.
Add in milk and mix.
Chill dough for 30 minutes (don't skip this step or cookies will spread while baking).
Roll doughs into Tablespoon sized dough balls and put on cookie sheet.
Gently press thumb in middle of each cookie.
Bake for 7 minutes.
Pull out of oven and place 1/2 of a marshmallow in each center, return to oven, and bake for 3 more minutes.
While cookies are cooling melt the chocolate chips and Earth Balance in microwave for 30 second intervals. (If this chocolate seizes up, melt some more Earth Balance and slowly pour into the chocolate while stirring until the chocolate is smooth).
Pour chocolate into ziploc bag, snip the tip of one corner, and drizzle across cookies.

I ended up with 24 cookies. It was not enough! Next time I will double the recipe.

Adapted from A Latte Food

Tuesday, February 3, 2015

The Day Banana Bread Made Me Cry


It's silly actually. However, banana bread was one of my absolute favorite foods right after cheesecake and lasagna. I rarely get to eat those foods anymore, much less make them in my own kitchen. I miss them lots and lots. But Little Bee is worth more than my favorite foods so I plod forward in our allergy journey trying to forget my favorite foods of the past while finding new ones.

A few weeks ago I was talking to a friend on the phone and somehow my secret love of banana bread came out. I don't even remember what was said. I just made a passing comment about one of my all-time favorite foods and then we moved on.

Last weekend our friends came over to play at our house. They brought their van full of kids with lots of noise and laughter. As they came through the door the mom quietly handed me a small bundle, "I knew that nuts were not safe so I didn't use any." I stood looking at the small foil-wrapped gift, bewildered. Then I looked at her in total confusion. She laughed and said, "It's banana bread that I made today."

Then it dawned on me. She remembered our totally random and very short discussion about banana bread and she secretly brought me a gift. And she made it nut free so I would feel safer while eating it.

I grabbed the still-warm loaf and hid it on a high shelf in the kitchen.

After our friends left and our kids were in bed, my hubby and I brought out the sacred loaf and some paper plates. He cut me several slices and we hid in our bedroom to eat the contraband.

I had not had banana bread in at least 5 years. It was ridiculously good and worth every minute of the later clean up when I scrubbed counters and wiped away every trace of crumbs.

The next day I ate the rest of my little loaf. And I sat in bed and cried.

It may have seemed like a little loaf of banana bread but it was actually much, much more. It was a friend who, although she does not fully understand our allergy issues, has compassion on another mom and her crazy secret desire for banana bread after 5 years. It's remembering one little comment. It's simple friendship. It's just the little things that mean so much to an allergy mama who feels guilty for craving the unsafe allergy foods.

Yes, banana bread can bring you to tears. It's so good to have friends who have compassion even on this crazy allergy mom.

Thursday, January 29, 2015

{Allergy Free} Sonoma Chicken

I took this recipe and made an allergy free version and it was perfect over an arugula salad. Since the weather is in the 60's right now, I thought I'd try a lighter dish. This will be one of my summer salads! 



Sonoma Chicken

1 rotisserie chicken with the meat cut off the bones and then diced (or 1 package of chicken cooked in the crockpot and then shreded)
2 cups red seedless grapes cut in half
5 stalks celery sliced very thin
salad mix

Dressing
5 tsp honey
4 tsp apple cider vinegar
1 cup Veganaise 
salt and pepper to taste

Whisk all the ingredients for the dressing in a large bowl.
Add in chicken, grapes, and celery and toss.
Serve over a salad.
Keep in refrigerator. 

*If I could I would totally add poppyseeds to the recipe but unfortunately all seeds are out for us right now.*

Adapted from the recipe at Sweet Little Bluebird

Tuesday, January 27, 2015

{Allergy Free} Texas Sheet Cake Cookies

 
Oh my. These were wonderful! I love Texas sheet cake and these cookies did not disappoint. They are moist and perfectly drenched in chocolate icing. I might be addicted.

Texas Sheet Cake Cookies

1/2 cup Earth Balance
1/3 cup sugar
1 1/2 tsp egg replacer whisked with 2 T rice milk
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/3 cup flour blend
3/4 tsp xanthan
1/2 cup chocolate chips, melted

Icing:
1/2 cup Earth Balance
2 T cocoa powder
3 T milk
2 1/2 cups powdered sugar

Cream together Earth Balance and sugar until light and fluffy.
Add in egg replacer mixture and vanilla and mix until well blended.
Mix in baking powder and salt.
Turn mixture to low and slowly add in flour blend and xanthan gum. Dough will be thick and sticky.
Heat chocolate chips in microwave for 1 minute. Stirring after 30 seconds.
Mix melted chocolate chips into the dough.
Drop by Tablespoon-sized mounds onto parchment lined cookie sheets.
Bake for 7 minutes until cookies just appear to be set. Do NOT overbake.
Transfer to wire rack to cool.

To make icing:
Combine Earth Balance, cocoa powder, and milk in saucepan over medium heat.
Whisk until completely melted.
Remove from heat and whisk in powdered sugar.
Place cool cookies on jelly roll pan and pour the icing over them. Let them sit until the icing cools and sets up.

Makes about 24 cookies. Next time I will be doubling this recipe!

Adapted from Cookies and Cups

Thursday, January 22, 2015

{Allergy Free} Mongolian Chicken


I will eat any form of chicken and rice and this Asian inspired dish is now a new favorite of mine. My kids happily cleaned their plates.

Mongolian Chicken
1 package chicken breasts cut into small pieces
1/4 cup cornstarch
1/2 cup olive oil
2 green onions, sliced (which I didn't have on hand but I definitely wanted to add next time)

Sauce:
1/2 cup coconut aminos
1/2 cup brown sugar
3 cloves garlic, minced
1 tsp ginger
2 tsp olive oil

In saucepan heat together all the ingredients for the sauce with 1/2 cup water.
Heat over medium heat until sauce thickens slightly (about 5-10 minutes).
Set aside.

In large bowl combine chicken and cornstarch.
Heat the olive oil in a large skillet.
Add chicken and cook until browned and cooked through about 1-2 minutes.
Transfer to paper towel-lined plate.
Empty the skillet and add chicken back to it.
Over medium heat slowly pour the sauce over the chicken and toss until chicken is evenly coated.

Serve over rice and top with green onions.

Adapted from the recipe at Damn Delicious 


Tuesday, January 20, 2015

{Allergy Free} Chocolate Chip Coffee Cake



The top is crisp with the cinnamon streusel topping but sprinkled with gooey chocolate chips. It's especially good when served warm (or reheated).
My hubby said this tasted like a combination between a cinnamon pancake and a chocolate chip cookie.

Chocolate Chip Coffee Cake

2 1/2 cups flour blend
3/4 tsp xanthan
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup Earth Balance
4 1/2 tsp egg replacer whisked with 6 T rice milk
2 tsp vanilla extract
2/3 cup rice milk whisked with 1/2 T lemon juice

Streusel topping:
1/2 cup flour blend
1/2 cup sugar
1/4 tsp xanthan 
1/2 cup brown sugar
2 tsp cinnamon
1/4 cup Earth Balance
1 cup chocolate chips

Grease and flour two round cake pans. (Yes, do flour them or your cake will stick).
Make streusel by combining all streusel ingredients and blending together with a fork until it is crumbly. Set aside.
In mixing bowl slowly beat flour blend through salt.
Beat in Earth Balance until mixture is crumbly.
Add egg replacer mixture, vanilla extract, and rice milk mixture.
Beat until fully combined and fluffy.
Pour half of mixture into the two cake pans, dividing evenly between the two pans. You will need to carefully spread the mixture out to cover the bottom of each pan.
Sprinkle the two pans evenly with half of the streusel mixture. 
Pour the remaining batter over the cakes, dividing evenly between both pans. Carefully spread the mixture out to the edges of the pans.
Sprinkle with the remaining streusel and the chocolate chips.
Bake at 325 for 30-35 minutes.
Remove and let cool.

Adapted from Shugary Sweets

Thursday, January 15, 2015

{Allergy Free} Snickerdoodle Pumpkin Muffins



These are wonderfully moist muffins that taste like fall. They are the perfect blend of pumpkin and spice and the perfect twist on a snickerdoodle. My kids pronounced them to be their new favorite muffin.

Snickerdoodle Pumpkin Muffins

1 1/2 cups flour blend
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ginger
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
3/4 cup pumpkin puree
3 tsp egg replacer whisked with 4 T rice milk
1 tsp vanilla extract
1/4 cup olive oil
1/4 cup apple juice

Topping:
1/4 cup sugar
1 tsp cinnamon 

Stir flour blend through sugar in mixing bowl.
In separate bowl whisk pumpkin puree through apple juice.
Add dry ingredients to wet ingredients and stir until just blended.
Pour into greased muffin tins.
Sprinkle each muffin with topping. 
Bake at 350 for 22-25 minutes or until tops spring back when touched.
Let cool in pans for 10 minutes and then remove to wire rack.

Makes 12 muffins.

Adapted from the recipe at Bakeaholic Mama
 
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