Stained Glass Marshmallow Roll {Dairy-free, Egg-free, Nut-free}

We've arrived at the time of year again where tasty, traditional food is a BIG deal! I'm excited about Thanksgiving dinner in a couple of days, how about you?? And with Thanksgiving and Christmas right around the corner, I've had to come up with some more fun desserts for my girl. I wanted to do something a little different for her this year in the sweets department and as I wandered through the baking aisle, I spotted the colored marshmallows. I was actually looking for marshmallows for something else I'll post about later, but when I saw the colored ones, my tastebuds were catapulted back to my younger years when my mamaw would make Stained Glass Marshmallow Rolls. {Now I'm drooling.} I called my sister to see if she had the recipe, but no luck. So, I googled it and found one that works for me - with minor adjustments, I've got myself a dairy-free, peanut-free treat that I am sure my girl will love! Hope you enjoy it!

Stained Glass Marshmallow Roll {dairy-free, peanut-free}

1 lg bag Vegan Chocolate Chips

1/2 cup Smart Balance Light Buttery Spread {dairy-free}

Pour both ingredients into large bowl and microwave for 2 minutes. Stir and let sit until cool.

1 10.5 oz bag colored mini-marshmallows

Once chocolate is cool, stir in marshmallows and pour mixture onto a sheet of waxed paper. Roll into a log shape.

Shredded Coconut

Spread coconut flakes onto waxed paper and roll the log in the coconut so that it is covered all around. Wrap the finished product in waxed paper and put in fridge to chill. When you are ready to eat it, slice it into 1/2 inch slices and serve! They look like stained glass windows!

Happy Thanksgiving from our allergy-free kitchen to yours!!

Chocolate Muffins {Dairy-free, Egg-free, Nut-free}

I'm going to go ahead and post this today because I will be busy tomorrow! Saturday mornings at our house means a yummy, not-your-weekday breakfast! Tomorrow, we {the kids, at least} will enjoy these Chocolate-Chocolate Chip Muffins along with a protein like sausage or bacon to start our day. Without further ado...


Chocolate Chip Muffins {Dairy-, Egg- and Peanut Free}

1 1/2 cups all-purpose flour {you can use whole wheat flour here, if you choose}

1 cup oats

1/3 cup sugar

1T baking powder

2T ground flax seed

1T cornstarch {this replaces the egg}

1 heaping Tablespoon of pure cocoa powder

1 cup almond milk {plain for less sugar content}

1/4 cup canola oil

1 tsp vanilla

3/4 cup vegan chocolate chips



Mix dry ingredients {except choc chips} together in mixing bowl. Mix liquid ingredients in a small bowl and then add them to the dry ingredients. Mix until moist. Fold in vegan chocolate chips. Fill greased muffin tins 3/4 full and bake @ 400 degrees for 12 minutes. Serve warm with Smart Balance Light {dairy-free buttery spread}.



Makes 12 muffins.

No-Dough 'Peanut' Butter Sandwich {Peanut-free, dairy-free, egg-free}

What do YOU do when you are packing lunchboxes before school and you realize there is not even one piece of bread in the house?? Maybe you do what I did this morning and improvised. I was going to make more PB&J Truffles, but decided it might be quicker to just grab a banana and pack it with soy butter and just a few Vegan Chocolate Chips. I don't know if you've ever tasted Soy Butter, but it tastes a lot like natural, non-sugary peanut butter {this opinion coming from a JIF fan}. So, I quickly sliced a banana in half length-wise, spread soy butter on one open side, strategically placed some yummy vegan choc chips on it and topped it with the other half of banana. Wrapped it in foil and sent my girl off to school.

This lunch idea did 3 things:

1. It gave my girl something different for lunch. Variety is the spice of life, you know!

2. It is providing her with a punch protein and a fruit serving all in one!

3. It saved me from having to run to the store early this morning. =)

Life is good.