Archive for the ‘Peanut-Free’ Category

Allergy Free Cookies from Enjoy Life

Hope everyone is enjoying their summer break and surviving these heat waves. Wow, I thought Florida was hot until I watch the Weather channel. At least we can go jump in the water!

Well, to put the REST of you in a good mood, I am sharing with you a great cookie recipe from Enjoy Life Foods. We carry many of their products, as well as some ingredients for these Allergy Free Cookies. This recipe is free of all the top allergens - Dairy, Eggs, Gluten, Wheat, Soy, Peanuts and Tree Nuts…as well as being pretty healthy. Of course, you don’t need to tell your kids THAT part though..

Make up a batch of these…add more ingredients that are safe for your household…and STAY COOL!

Cinnamon Crunch “Faux” Oatmeal Cookies from Enjoy Life      

ingredients:

½ C warm water

1T ground flax or ground chia

¼ C sunflower, safflower, or grapeseed Oil

½ C light agave syrup

1 t molasses

1 t gluten-free vanilla extract

1 bag Enjoy Life Cinnamon Crunch Granola

1/3 C + 1T brown rice flour

¼ C tapioca flour

¾ t xanthan gum

1 t baking powder

¼ t salt

directions:

1. Preheat oven to 350 F or 325 F for a convection oven.

2. Combine water and flax seed, and allow to sit for five minutes.

3. In the bowl of a food processor or a stand-up mixer, combine all the wet ingredients, including the water (after 5 minutes). Mix for a few minutes.

4. In a separate bowl, combine the flours, granola, and the rest of the dry ingredients. Add the dry ingredients all at once to the wet ingredients.

5. Mix until combined, less than 30 seconds. As the dough sits, it will absorb all of the liquid.

6. With a 1 oz ice cream scoop, scoop cookie dough onto parchment-lined baking sheet.

7. Bake in oven for 10 minutes or until golden brown around the edges.

8. Eat right away or store in an airtight container for up to three days. Dough can also be frozen for up to a month.

Gluten Free Dessert and My first Kitchen Disaster!

Truth in blogging here my friend…I have no problem admitting when I have a “goof up”….and boy did I! I refuse to blame it on the products…it was all Operator Error.
Here’s what went down:

In our allergy free and gluten free store, we carry some fantastic mixes for gluten free desserts, one of these is Cause You’re Special Gluten Free Golden Pound Cake Mix. This easy mix is Gluten- free, Wheat- free, Dairy- free, Lactose- free, Egg- free, Soy- free, Peanut-free and Tree Nut-free. And your baker for this day, ME, was brainless!

This is such an easy mix to make and as you will see below, I obviously did not prepare my pan to be “sticky free”. Now, with all that said and admitted to…this truely was the most moist and tasty pound cake I have ever made from a mix…no lying!

            Gluten free cake

The downside, I was in a hurry and making it for dinner at a friend’s house. Luckily, they are used to my “creative” approach to cooking and baking and remained unphased as I lifted the cake cover…Love them!

Please try this gluten free dessert mix at home, and send me a picture so I know what it SHOULD look like! Ha, Ha!

Peanut Free Peanut Butter…Huh?

Yes, it has been done! I am sure if you have a “Nut-Free” house, that you have tried other peanut butter substitutes, but I really like this one.  If you have read my recipe for Peanut Free Peanut Butter Bar Cookies, you have seen this product that we carry in our allergy free food lines.  This is J  & S Food No-Nuts Golden Peabutter. It is Peanut Free, Soy Free, Gluten Free, Cholesterol Free, Sodium Free and  produced in a totally nut and gluten free facility. Another bonus, it has a shelf Life of  approximately 18 months.
I wanted to tell you a little more about the product, take a look and let me know what you think….

Gluten Free and Allergen Free Crispy Chicken….all in one bird!

I think we all can agree…there is way more things to do in a day than we have hours. Come on, only 24 of those suckers to work with?!!!

Here’s a product we sell in the Allergiesandme.com store that not only tastes great, it saves tons of time too.

I am talking about the Corn Crispy Crumbs from Orgran. Here’s how they describe (couldn’t say it any better myself!): “Orgran Corn Crispy Crumbs is a quality product that will allow you to achieve crispy golden crumbing of meat, fish or vegetables. Corn Crispy Crumbs provides sensational texture with the additional benefit of 25% less absorption of oil than regular bread crumbs. It is also versatile in sausages,added to sausage meats or as a stuffing base to which you may add your own herbs. Also ideal in savoury or sweet recipes such as crumb bases or as a natural thickener in soups and casseroles.”

Well, I made some “fried” chicken (baked if you didn’t understand the quotation inference) and it was really good. The chicken breasts were juicy and not dry, which happens sometimes with other coating products.     Gluten and Allergen Free Chicken

The best part – it’s Allergen Free. Here’s your list: Gluten Free,Wheat Free, Dairy Free, Soy Free, Egg Free, Yeast Free, Peanut Free, Tree Nut Free, Cholesterol Free, Salt Free, Lactose Free,Kosher and Vegan…sheesh.

So, be creative and share your successes. Enjoy!

Enjoy Life Allergen Free Cookie Recipe

Yes…I am on an “Enjoy Life Love Kick”! I promise to get back in the kitchen for my next recipe post, but just had to share this last one I received from our friends over there last week. This one takes one of their wonderful cookies, Enjoy Life Snickerdoodle Cookies, and turns it into a “ramped up” dessert. All their products are Allergen Free – Dairy free, Egg free, Nut Free and also Gluten Free.

Dare you to make these and eat just one!                                                                           

Enjly Life Allergen Free Cookie Recipe

Enjoy Life Allergen Free Cookie Recipe

        

Ingredients:

1 box Enjoy Life Snickerdoodle Cookies
1 Tbsp. Agar (optional)
6 Tbsp. Raspberry Preserves
Confectioner’s sugar, made with Tapioca for dusting
Directions:

1) Preheat oven to 325ºF.
2) Take each Snickerdoodle cookie and press down for a 2″ diameter. Try to keep the round shape when pressing. Optional: use a crimped-edge pastry dough cutter to trim edges for a “scalloped” look.
3) Cut a small round hole in the center of half the cookies. Use round dough cutters, wide end of pastry tip or a bottle top for this.
4) Place cookies on a parchment-lined baking sheet and bake for 5 minutes. For crispier cookies, bake an additional 2-3 minutes. Allow to cool.
5) While cookies cool, combine raspberry preserves and agar (if using, will make for a firmer filling). When the cookies are cool, spread the jam on cookies without a hole and top with a cookie with a hole, making sure to push down enough to push a little jam up through the hole. Repeat with all remaining cookies.
6) Using a fine strainer or sifter, dust the top of the cookies with confectioner’s sugar.

Enjoy immediately or store in an airtight container for 2 days.

Yield: 6 cookies 

Allergy Friendly Spring Recipe from Enjoy Life Foods

I am here to say, E-mails are good! I received this recipe from our friends at Enjoy Life Foods and I think they have a winner!

This is a great company and we sell tons of their stuff in our Allergiesandme.com store…with more on the way I am sure.

Try this one for your kids this weekend and Share the Love….                          

Enjoy Life Allergy Free Rice Crackers

Enjoy Life Allergy Free Rice Crackers

Ingredients:

3 Tbsp. Golden Flax Seeds
1/8 tsp. Cumin Seed, ground
1/2 tsp. Sea Salt
1 Tbsp. Tomato Paste
1/4 cup Hot Water
1 tsp. thyme leaves (fresh is best!)
1/4 cup raw sunflower seeds (extra needed for garnish)
1/4 cup white or brown rice flour
1/2 cup Enjoy Life Crunchy Rice Cereal

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.
Yield: 20- 1.5″ square crackers 

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.

Invasion of all that Family for the holiday?…feed them lasagna.

The perfect make ahead meal for huge crowds…similar to the horde that may be headed towards your house right now. I love lasagna and love the ease and filling nature of this dish. I am always on the lookout for new lasagna sauce recipes and have a few in my arsenal. We carry the Orgran Rice & Corn Lasagne Mini Sheets in our store and this was the first time I tried them with one of my sauces. It performed great!

                          

Allergen Free Lasagna Noodles

Allergen Free Lasagna Noodles

I loved that it comes in smaller squares so you can really get the coverage and less gaps than other long noodle varieties offer. These noodles are free from Gluten, Wheat, Dairy, Egg, Yeast, Peanuts, TreeNuts, GMO’s and also Vegan.

I guess Lasagna is not your traditional “Easter Fare”, but hey, it’s easy, it’s filling and I am sure you have other things to worry about with all that company coming. Have a Happy Easter weekend with your families!

Peanut Butter Bars with NO Peanuts…America, what a Country!

Seriously, no Peanuts in a Peanut Butter Cookie Bar! Yes, readers…it can be done…and I did it!

Thanks to The Cravings Place Peanut Butter Cookie Mix and J&S Foods No Nuts Golden Peabutter, we can now give all of you out there the joy of eating “Peanut Butter” again. These are both great products that we carry in the store and I wanted to combine them on this one.

I took the  Peanut Butter Cookie Mix and did a variation (read lazy baker!) into some bar cookies. It’s quick and easy…which is also my favorite description. Using the Peabutter, that has almost the same texture and taste of real peanut butter, I combined with dark chocolate chips (for dairy restrictions, you can use Enjoy Life chips) and made an awesome dessert. I took it over to a friend’s house for a dinner party that night…to rave reviews. No one knew it was allergen free! Love it when that happens.  

Peanut Free - Peanut Butter Cookie Bars

Peanut Free - Peanut Butter Cookie Bars

These were great as a bar cookie and would probably be even better as drop cookies.

Your kids will love them. Enjoy!

Outrageous Gluten Free Brownies

Strong title for the most awesome brownies I have ever made! Like probably many of you out there…I LOVE the Food Network. I don’t have time to watch much, but they have a fantastic recipe search option on their website. I use it alot…from times when I have a few items in the fridge I don’t know what to do with…to menu planning for the week. This recipe I adapted from a Tyler Florence show. He is great!

Okay, this recipe of Tyler’s is called “Amaretto Chocolate Brownies with Walnuts”. I took the liberty in making a couple adjustments to pull it into the realm of gluten free eaters. They came out tasting like one of the molton cakes you have in restaurants…it was truly fantastic! Depending on your dietary restrictions, I URGE you to try this at home…you won’t be sorry!  Oh, the picture looks a little funky, still trying to emerge into the professional world of food photography! Enjoy!

2 sticks unsalted butter, plus more for pan

8 ounces bittersweet chocolate chips ( I used Ghirardelli 60% Cacao chips) If you want less allergens, try Enjoy Life Semi-Sweet Chocolate Chips)

1 1/4 cups all-purpose flour(I used Better Batter Gluten free All Purpose Flour)

1 teaspoon baking powder (gluten free)

Pinch salt

4 large eggs

2 cups sugar

2 tablespoons amaretto liqueur (I used a little more..or did all that go into the recipe?!)

1 1/2 cups walnuts

Powdered sugar, for garnish

Preheat oven to 350 degrees F.

Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don’t stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.

Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.

Notice that I tried to make “shamrocks” out of the powder sugar…don’t try this at home!  Gluten Free Brownies

Corn Bread from 123 Gluten Free

I was a “busy beaver” over the weekend and tried several new recipes. One of them was an Italian Beef Stew and to accompany this dish, I chose to make Corn Bread with a mix we carry in the store from 1-2-3 Gluten Free. This is one of our manufacturers who started their company after having to deal with finding gluten-free foods to accomodate their Celiac Disease. 1-2-3 Gluten Free makes some other great mixes – a Devil’s Food Cake Mix and the Southern Glory Biscuit Mix. All of their mixes are Free from Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Sugar, Egg, Soy, Rice and Potatoes…whew, with all that’s missing, it’s amazing that they actually taste sooo good!

For the Southern Style Corn Bread mix I followed the package directions. Since I have no dairy restrictions, I used milk. The options are provided for using soy (milk substitute) and even making your own buttermilk ingredient alternative.  The same for the eggs that are called for…we carry an Egg Replacer from Orgran you could try as well.  Gluten and Casein Free Cornbread

These were wonderful and had good texture with a mild corn taste. If you wanted to add some “fire” ( I am from Texas you know!) you could try one of their own variations for Jalapeno Cheddar Corn Bread on the package directions too. This mix was quick, easy and goes really well with stews and chilis…which seems like it should be on the menu for you guys in the northeast….BBBBRRRRRR! Enjoy.

Gluten Free Pizza Crust from Dad’s

I continue to be amazed at the wonderful products out there that are Gluten Free. At Allergiesandme.com, we carry a pizza crust from Dad’s Gluten-Free Pizza Crust Company out of Idaho. This crust is free of Wheat, Gluten, Soy, Casein and Egg.

For this dish, I took the vacuum-seal packaged Gluten & Wheat-Free pizza crust and topped it with my favorite roasted tomato pesto sauce and mozzarella cheese(delete cheese or use dairy alternative if necessary). Quick to throw together and bakes in only 15 minutes. Then, for a twist, I cut it into “finger sized” pieces and served as an appetizer. It tasted fantastic with some chilled wine…very fancy!

Here is the “pizza version”  Gluten Free Pizza Crust

And then, my “appetizer version”         Gluten Free Pizza Crust

Sunday Morning Pancakes from The Cravings Place

Sunday morning means many things in my house…sleeping in (as long as the dogs allow), moving slowly with the first cup of coffee and then planning exciting events for the day. It IS the weekend still! These mornings also allow us to make breakfasts that don’t need to be rushed. Today, we tried The Cravings Place All Purpose Pancake & Waffle Mix. We have carried this in the store for a while. I had tried their other mixes, but this was the first for pancakes. Big Bonus Alert – it only requires adding water! Talk about having all your necessary ingredients handy! The process is simple and these really tasted great. My husband declared that they taste just like “non-allergen free” pancakes. The All purpose Pancake & Waffle Mix is free from gluten, wheat, nuts, egg, dairy and beans. It does contain corn.

These were easy, great tasting and left plenty of time for “event planning”. Hope you enjoy them!    Pancakes

Allergen Free “Love” Cake

Here is my final Valentine Dessert contribution before the big day. You guessed it…Chocolate! It’s rainy and cold here and this just seemed like the perfect choice. This was a great cake to make in a hurry. This is a  mix we carry in the store from The Cravings Place. Dutch Chocolate Cake Mix is free from Gluten, Wheat, Nuts, Eggs, Diary, Lactose,Soy, Yeast, Cholesterol and Beans…whew, that was a list!

I opted to go sans icing (have to cut calories somewhere this weekend!). I used peppermint sprinkles to form the heart. Okay, you can tell by the photo that I obviously will not be opening a high-end cake decorating shop soon, but I had fun.

So, try this on your sweetie and let me know if they realize everything it doesn’t have!                                                                                                                               

Have a Happy Valentine’s Day

Heart Cake

Will you Be My Valentine?

I am sure this phrase will be repeated several times this week. If you have or love someone with food allergies or restrictions…your choices may be more limited. For the rest of this week, I am on the hunt for some fun “Valentine-type”  things you can make at home and then send them to school or bring to your parties.  Our first installment is from Enjoy Life Foods…love these guys! They are a beloved company that we represent in our store and are a favorite of our corporate mascot, Jack, as well.  Try this one and let me know what a hit your kid makes at his school party!

Allergen Free Smores

1 package (10 oz.) Enjoy Life® Snickerdoodle cookies

3 large marshmallows

1 Enjoy Life® boom CHOCO boom chocolate bar (rice milk or dark chocolate)

Cut the marshmallows in half, so you have a total of six pieces. Set aside. Break the chocolate bar into four sections. Then break each section in half for a total of eight pieces. Set aside. Slightly flatten two Snickerdoodle cookies. Use a heart shaped cookie cutter or a knife to cut out your “sweetheart cookie”. Place one piece of chocolate in center. Slightly flatten a marshmallow piece and place it on top of the chocolate. Cover with remaining cookie. Assemble more s’mores with remaining ingredients. Place s’mores on a microwavable plate. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.

Yield: 6 Sweetheart S’mores

Chicken Breasts with Garlic & Parsley.

It’s “Hump Day”! Strange phrase, but always reminds me that the weekend is nearing! I was feeling adventurous in the kitchen yesterday and converted a recipe from one of my favorite chefs – Jacques Pepin. I have several of his cookbooks and have never had a flop…even me! This comes from his “Fast Food My Way” and I would recommend this cookbook. This recipe was easy to adjust – only changing to gluten free flour and butter substitute. Depending on your family’s restrictions, you can serve over couscous, gluten-free pasta, rice…etc. Go ahead, give Jacques a try!

Ingredients:                                                                                                 

Gluten Free Chicken Recipe

Gluten Free Chicken Recipe

3 bonless chicken breasts (1 1/2 in. cubes)                                                   

2 Tbl Better Batter Gluten Free Flour

1/2 tsp salt

1/2 tsp black pepper

2 Tbl olive oil

1 Tbl chopped garlic

3 Tbl chopped parsley

2 Tbl unsalted butter ( or non-diary substitute)

1 lemon, quartered

Dry the chicken cubes with paper towels and toss with flour, salt & pepper. Heat oil in high heat skillet (but not smoking), add chicken and cook for approximately 3 1/1 minutes. While this is going, combine garlic & parsley then add butter and the parsley mixture to skillet. Saute with chicken for 1 minute, making sure to coat thoroughly. Serves 4, add lemon quarter to each plate.

It’s cold out…and you know that means..Chocolate!

I guess this sounds like a broken record…cold weather doesn’t REALLY mean chocolate. But doesn’t a little chocolate dessert seem to make the conditions outside a little more bearable? On this vein, we will move forward and introduce you to another yummy dish from my friends at Chebe Bread. This recipe is called “Blondie”. Now, I have been called this as well…and only my hairdresser knows if that is accurate! Enjoy this blondie and stay warm!

Blondie Bars or Cookies by Chebe Bread                                                                                                                              

Blondie Bar Dessert Recipe

Blondie Bar Dessert Recipe

                   

Ingredients
1 Package Chebe Mix (add 1/2 tsp. Cream of Tartar and 1 tsp. Baking Soda to Chebe Original Bread Mix)
1 1/2 sticks unsalted butter (or non-dairy alternative), softened
1 1/2 cups brown sugar
2 large eggs ( or use egg replacer)
1 1/2 teaspoons vanilla extract
2 cup chocolate chunks, divided

 

Directions
Preheat oven to 350o F. Grease a 9 by 13 baking pan.                                                                            

Add brown sugar to softened butter and mix until combined. Mix in the eggs and vanilla extract until combined. Add 1 package of Chebe All-Purpose Bread Mix and mix on low until just incorporated. Fold in 1 1/4 cups chocolate chunks and transfer the mixture to the prepared pan. Sprinkle the remaining 3/4 cups of chocolate chunks evenly on top of the mixture and press lightly with wax paper to set into the dough. Bake for 25 minutes. Remove to a wire rack and let cool completely. Cut into 2-inch squares.  Makes 24 bars.

If you are in the mood for cookies: Mix all of the chocolate chunks into the dough and bake on a cookie sheet for 20-22 minutes at 350o. Makes 2 dozen cookies. Be creative and modify the recipe by adding your favorite chopped nuts, toffee bits, etc. in place of the chocolate – just keep the quantity to about  2 cups.

Magic Candy..Really?!!!

Well, I can’t attest to the “magic” part, but I hear they are “magical” to the taste buds! This recipe was shared through a local Food Allergy support group and Jack’s Mom did some adjustments to make it “Jack Friendly” ( this is the term I use when I make food for him at my house). The adjustment for Jack was to use candy canes and not nuts. She also shared her picture of them. Here ‘ya go… make some holiday MAGIC!

Magic Candy

I used Unsalted Fleishman’s and Enjoy Life Chips.  You can use brown sugar for a toffee.  They are out of this world and better than rolling 2 dozen cookies. 

 Ingredients:                                                                                                                                Magic Candy

Saltines

2 sticks butter (if you want you can use less butter, you just have to use trial and error)

1 cup sugar or brown sugar

12 oz  bag chocolate chips (and or peanut butter chips, white chocolate chips etc.)

¼ – ½ cup chopped-crushed pecans, chopped candy canes, chopped candy bars etc.

*Note: remember to have your nuts and candies chopped ahead of time

1- Line cookie sheet (lipped cookie sheet) with non-stick aluminum foil or rubber cookie mat

2- Place saltines in a flat layer end to end, side to side covering the bottom of the cookie sheet

3- Melt butter in pan over burner, adding sugar. Turn heat up to med/high, stirring constantly until sugar starts to bubble up.  It will start to get small bubbles, keep stirring until the entire pot boils up.

4- Use a big spoon or Pour over crackers spreading evenly.

5- Bake in a 350 degree oven for 10-15 minutes or until golden brown.

6- Remove from oven and sprinkle chocolate chips over crackers. Wait about 5 minutes for chips to melt and spread chocolate (using back of a spoon or a spatula) evenly over crackers, then sprinkle chopped nuts or candies over top of chocolate.

7- Refrigerate at least 4 hours or overnight.

Then break apart randomly and enjoy.

Gingerbread – Two Versions

I know, you have already finished all your holiday baking…No?…I thought so! Here is a recipe from Jack’s Mom, our cute Allergiesandme.com mascot. As you may know, Jack has multiple food allergies – Egg, Dairy, Peanut and some Tree nuts. She modified this recipe from the magazine Living Without ( don’t forget to check out our ad on page 43 for a discount code!) I have the original recipe below and then her adjustments in notation.

1 2/3 c  Gluten Free  Rice Flour Mix

1 ½ tsp baking soda

¾ tsp xanthan gum

1 ½ tsp ground ginger

¾ tsp cinnamon

¾ tsp salt

1 lg egg (or egg replacer )

½ c granulated sugar

½ c molasses

½ cup canola oil

½ c boiling water

Confectioner’s sugar for dusting

Adjustments per Jack’s Mom: ” I used the same amount of wheat flour and took out the xantham gum.  I used an “egg”—1 T oil, 1 T water, 1 tsp baking powder mixed together”

Preheat oven to 350 degrees and lightly grease 8/8 square cake pan . Place flour, baking soda, xanthan gum, ginger, cinnamon and salt in large bowl and use electric mixer on low speed until combined. Then add egg, sugar and molasses and mix until smooth, about 1 minute. Pour oil and boiling water over batter and mix until smooth, 30 seconds. Pour batter in pan and bake in center of oven for 35 minutes or until top springs back when touched. Cool, remove from pan and sift confectioner’s sugar over cake.

Jack’s Mom doubled the recipe and used a cookie sheet and cookie cutters, check out her creations!  ginger bread cake version 1Ginger bread cake

More Chocolate…from The Cravings Place

Cold days equate to Chocolate Cravings for me…hence, making some very tasty Chocolate Muffins from The Cravings Place Double Chocolate Chunk mix this weekend. This company was founded by Juli Walton after she was diagnosed with intolerances to gluten, wheat,dairy, eggs, beans and nuts.  We carry several of their other mixes in the store – coffee cakes, breads, brownies, cookies, pancakes,waffles and cornbread.

These muffins turned out perfect. I used some holiday theme muffin liners to “jazz” it up. The chocolate chunks are huge and in my opinion, the best part of the muffin. This mix can be used for cookies or muffins and there are several other variations of cookie ideas on the package.  I loved them and I hope you will too!                                                   Double Chocolate Chunk Cookie & Muffin Mix

Chocolate Cookies…Everyone’s favorite!

Me again…I just had to get this one to you today too! With the holidays just around the corner, you can probably use all the great cookie ideas you can get. This is another recipe that came to me from my friends at Authentic Foods. Please try it and let me know. Enjoy!                                                                           (p.s., I substituted the Enjoy Life Chocolate chips to give you a Dairy-free version)

Chocolate Peppermint Thumbprint Cookies

Chocolate Peppermint Thumbprints

Servings: 40 – 50

Prep Time: 25 Minutes

Bake/Cook Time: 13 – 17 Minutes

Ingredients:

Cookies

1 1/2 cups Authentic Foods Multi-Blend Flour

1/3 cup cocoa powder

1/2 teaspoon Authentic Foods Vanilla Powder or 1 teaspoon Vanilla Extract

3/4 teaspoons salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup semisweet chocolate chips, melted in microwave for 1 minute

2 eggs, slightly beaten

 

Peppermint Icing

1 cup sifted confectioner’s sugar

1/2 teaspoon salt

1/4 – 1/2 teaspoon peppermint extract (place ¼ teaspoon if you do not want the peppermint flavor to be too strong)

1 1/2 tablespoons water

Directions:

Cookies

Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet. Set aside.

 

In a medium bowl, combine Authentic Foods Multi-Blend Flour, cocoa powder, Authentic Foods Vanilla Powder, and salt until fully combined. In a bowl of an electric mixer, cream the unsalted butter and granulated sugar together. Then mix in the flour mixture, the melted semisweet chocolate chips, and the eggs. Mix until a dough forms.

 

Make 1 inch balls out of the dough and place them on the cookie sheet about 1 inch apart. Then use your thumb to make a thumbprint in the center of each ball. Bake the cookies in the oven for 13 to 17 minutes or until the cookies are crisp on the outside. Let the cookies cool on a rack for at least 15 to 20 minutes. Then place a dollop of peppermint icing on the thumbprint of each cookie.

 

Peppermint Icing

Mix all ingredients together until smooth. Use a Ziploc bag with the corner cut off or a pastry bag to pipe out the icing onto the center of each thumbprint cookie.

Gingerbread Men Cookies

This wonderfulholiday recipe comes to us from the kitchen of Authentic Foods, one of our Allergiesandme.com manufacturers. See the recipe below.  This company makes great flour blends and I will definitely try this one before my next Holiday Cookie Exchange. Let me know how much your kids and family enjoy them!

Gingerbread Man Cookie 

 Servings: 48 cookies (with 3 inch cookie cutters)

Prep Time: 45 – 60 Minutes

Bake/Cook Time: 7 – 8 Minutes

Ingredients:

Gingerbread Cookies

1 3/4 cups Authentic Foods Multi-Blend Flour

1/8 cup Authentic Foods Multi-Blend Flour (optional)

1 1/2 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup packed brown sugar

3 tablespoons molasses

1/2 cup butter, softened

2 large eggs, slightly beaten

Cooking spray

Icing

1 cup sifted powdered sugar

1 tablespoon water

Directions:

Gingerbread Cookies

In the bowl of an electric mixer, combine Authentic Foods Multi-Blend Flour, ground ginger, ground cinnamon, baking powder, baking soda, salt, ground nutmeg and packed brown sugar. Use the paddle of the electric mixer to combine these ingredients together.

After about a minute, add the butter—increase the mixing speed to medium and mix until there is a course crumb consistency. Then add the molasses, followed by the eggs. The mixture should come together to form a dough. Make 2 balls out of the dough and wrap them in plastic wrap. Place the dough in the refrigerator to chill for about 1 ½ hours.

Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet with cooking spray. Coat a baking mat and a rolling pin with flour. Then roll out each portion of the dough; cut the dough with your desired cookie cutters and place onto the greased cookie sheet (if the rolling pin continues to stick to the dough and if it is difficult to get the cookies off of the baking mat without breaking, then mix in an extra 1/8 cup of Authentic Foods Multi-Blend Flour into all of the dough). Make sure to place the cookies at least 1 inch apart. Bake the cookies for 7 – 8 minutes or until lightly browned.

Icing

Combine the powdered sugar and water together in small bowl using a spatula or electric mixer. Spoon the mixture into a Ziploc bag or piping bag. If using a Ziploc bag, use a spatula to push all of the icing to one corner of the bag. Then snip off a small hole on the corner where all of the icing is located. Decorate the cookies as desired.

Chebe Cinnamon Rolls…Rule!

Let’s get started on our “cooking adventure” with Chebe’s Cinnamon rolls. I decided to make them without any additional ingredients…but would suggest, depending on your dietary restrictions, adding some filling items. The rolls were great…texture and taste were good. If possible in your family kitchen, you could add maybe apples or nuts to give more flavors. These roll would be good for a breakfast/brunch or even dessert.  The package includes recipes for a pie crust, cinnamon crisps and the “oh so wonderful” version of Sticky Buns! I see these on your table for Christmas morning with a hot cup of coffee sitting by the fire. Living in Florida, I will have to run the airconditioner to enjoy my first fire…we all have our problems! Enjoy….

Chebe's Cinnamon Rolls

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