Monkey Cupcakes

Tonight we were having a special snack in our children's class at church so I had to come up with an allergy-friendly version for my daughter. The theme was monkeys and the rest of the class was having cupcakes/cake, so naturally I chose to make my girl a monkey cupcake. It was actually fun and turned out pretty good, so I thought I'd share it with you. {Just don't pay too much attention to my lack of artistic ability in the cupcake decorating!}

Use your favorite cupcake recipe. I used a boxed yellow cake mix from Duncan Hines because it contains no milk or nuts and I substitute the 2 eggs with Ener-G Egg Replacer.

Buy or make your favorite chocolate frosting. I used Pillsbury Milk Chocolate which actually has no milk in it....go figure. Always check the label, don't take my word for it.

After you bake and frost your cupcakes, get out 3 solid color cookies that are allergy-friendly. I used graham crackers because that is all I had on hand. Round cookies are ready for use, but if you are using graham crackers, carve out two small half circles and one larger circle to use for ears and the nose/mouth area. See pic.

Next, use white frosting or mini marshmallows to make the whites of the eyes. Then, add a dark pupil on each side. {I used tiny hot chocolate style marshmallows because that's all I had on hand.} You can make the nose and mouth by piping chocolate frosting accordingly or by melting chocolate chips like I did and using a toothpick to draw it on. I didn't have much time, so I went the easy route.

I'm sure you could do a better job, so if you make these, post them on our facebook wall here. I'd love to see your version!

Easy Apple Dumplings {Dairy-Free, Egg-Free}

I came across a recipe for these delicious apple dumplings a few months ago here and kept thinking about making them, but put it off....until yesterday. Don't let it fool you. Just because it has apples in it doesn't mean it's healthy - but it is SO YUMMY! I tweaked the recipe a little bit to make it less sugary and also make it allergy-friendly. So, here it is!

Easy Apple Dumplings {Dairy-Free, Egg-Free}

1 can refrigerated Pillsbury Crescent Rolls
1 apple, washed and cut into 8 slices {skin still on}
1/4 cup Smart Balance Light (melted)
1/4 cup brown sugar
cinnamon

Preheat oven to 350. Roll out crescent roll dough. Wrap each apple slice in one triangle of dough. Place in a greased pan. Sprinkle cinnamon on top of all the 'dumplings'. Mix melted Smart Balance Light and brown sugar together. Pour over each dumpling. Bake for 25 minutes. Serve warm alone or with Tofutti brand {dairy-free} Vanilla Ice Cream. YUM! (You can double, triple, etc. this recipe to accommodate your needs.)

Bite-Size Banana Pie {Dairy-Free, Egg-Free, Nut-Free}

One way to make homework seem a little less daunting after school, is to have a spontaneous, fun after-school snack. It's amazing the power food has over us. I try to give my kids fruit most of the time for snacks, and it usually works, but they can get a little tired of plain fruit so every once in awhile I add some variety. If you are not allergic to wheat or soy, Keebler Ready Crust Mini Graham Cracker Crusts are perfect to keep on hand. You can fill them with pudding, fruit, jello, etc. and the kids love them! Today I made these...

Bite-Size Banana Pie {Dairy-Free, Egg-Free, Nut-Free}

Keebler Ready Crust Mini Graham Cracker Crusts
Bananas
Hershey's Chocolate Syrup {the regular one is dairy-free, nut-free}
Colorful Sprinkles
Dairy-Free Whipped Topping {optional}

Fill each crust with sliced bananas, drizzle chocolate syrup over them, top with whipped cream and/or sprinkles. I didn't have coconut milk on hand so I couldn't make my dairy-free whipped topping today, but click for the recipe. Serve immediately!

My kids loved these and it made this cloudy day seem so much more exciting! {Nevermind the fact that they are excited to get to see their Grammy & Papa tomorrow - I'm sure that has nothing to do with their excitement. yeah, right.}

The Great Panini {Dairy-Free, Egg-Free}

I'm pretty sure I fooled some people last year into thinking I was a really good girl because I got some great stuff for Christmas this year! One thing I got was a panini press from my sister and bro-in-law. I've had my eye on these for awhile, but never had bought one and this was my lucky year! So, Hubs and I have been experimenting with our favorite food combinations and I thought I'd share a couple with you.

Ham & Cheese Panini {Dairy-Free, Egg-Free}

Bread of your choice {Preferably thick bread, but sandwich bread works.}
Sliced ham of your choice
1/4 c Tofutti Cream Cheese, softened {this is Dairy-Free}
1-2 Green Onions, chopped
2 T Worcestershire Sauce
Garlic Powder {optional}

Heat up your panini press according to manufacturer's instructions.
Mix together Tofutti Cream Cheese, onions, worcestershire sauce and garlic powder.
Spread Smart Balance Light {Dairy-Free} on the bottom slice of bread. {If you are not allergic to eggs, use Mayo - it browns very nice!} Place on the panini.
Spread cream cheese mixture on top of the bread, add ham slices.
Spread cream cheese mixture onto bottom of the top piece of bread and place cheese side down on the ham.
Spread Smart Balance Light on the top of the top piece of bread and close panini press.
Heat until bread is golden brown.
Serve hot!

Buffalo Chicken Panini {Egg-Free}

Bread of your choice {Egg-Free}
Grilled Chicken, sliced thin
1/4 c Blue Cheese Dressing
3 T Frank's Red Hot Sauce
Blue Cheese Crumbles
Pepper Jack Cheese Slices

Heat up panini press. Mix together 1/4 cup Blue Cheese Dressing and 3 T Frank's Red Hot Sauce. Set aside. Spread Smart Balance Light {Dairy-Free} on bottom of bottom slice of bread. Place on panini press. Spread Hot Sauce mixture on top of that piece of bread. Place a slice of pepper jack cheese, then 4 thin slices of grilled chicken. Add blue cheese crumbles. Place another slice of pepper jack cheese on top of that. Then, spread hot sauce mixture on the bottom of the top slice of bread. Place face down on top of cheese. Spread Smart Balace Light on the top of the top piece and close panini press. Grill until golden brown and cheese is melted.
Serve Hot!

BBQ Popcorn {Dairy-Free} Taking Movie Night to a Whole New Level

One thing I love about popcorn is that it is so versatile! It's a great snack to eat instead of chips and it's a whole grain, so it's healthy {minus all the dripping butter}. I posted awhile back about taking popcorn to the next stage - stepping outside the 'movie theater' popcorn box, so to speak - and showed you how to make Pizza Popcorn. That was yummy! Today I made some of this:

BBQ Popcorn {Dairy-Free}

1/2 cup popcorn kernels
Spray Crisco or Pam
BBQ Seasoning {I used Paula Deen's}
Black Pepper

Pop the pocorn according to package directions. I used an air popper so no oil was used during preparation. Once popped, spray a light dusting of Crisco or Pam on the top layer and sprinkle some BBQ seasoning on top. With a large spoon or your hands, mix the popcorn up and repeat the spray & sprinkle steps. Mix again and sprinkle more if needed. Finally, sprinkle a bit of black pepper on the very top. Spoon into bowls and enjoy!

Healthy Living 2012

No, this isn't my new year's resolution. I'm just trying to rethink how my family eats. I need to eat healthier and kick the soda habit...yes, I love Coca Cola. And sweet tea. And it doesn't help that Sonic Happy Hour is right after school gets out and I have to drive past it to get home. But anyway, this isn't just about soda and sweet tea. I think it's all great in moderation, but this is more about changing my family's daily sugar habits. My kids eat pretty healthy already {I don't buy juice, etc. - they drink water.} and they love fruit. So, it makes my life as Mom easier. But, if you're an adult and wanting to eat healthier, I may post some of my daily menus here in the coming days.

Today's Menu:
Breakfast:
1 serving Uncle Sam's High Fiber Cereal {contains wheat}
1 cup unsweetened almond milk
1 serving strawberries
2 pieces turkey bacon
Hot tea with Raw Stevia

Mid-Morning Snack:
1/2 cup plain, low-fat yogurt {or coconut milk yogurt} mixed with 2T sugar free blackberry jam

Lunch:
Black Bean Chili
{1 can black beans, 1 can HOT Rotel - Heat together in a saucepan until beans are tender. Serve with Tofutti brand sour cream and other veggies you might like in your chili.}

Afternoon Snack:
1 whole apple

Dinner:
Grilled Chicken
Green Salad with lots of raw veggies
Balsamic Vinagrette {balsamic vinegar and olive oil mixed together with garlic salt, onion powder}
Roasted Asparagus {Lay asparagaus on pan, drizzle with olive oil and salt and pepper; Bake at 400 for 8-10 min}
Serving of fruit for the kids

Potato Pancakes {Egg-free, Dairy-free}

Who doesn't love mashed potatoes? Well, if you are with me on the I {heart} mashed potatoes! bandwagon, you will love potato pancakes. My family reminded me of these at Christmas when we were sitting around the dinner table staring at a bowl of half-eaten creamy mashed potatoes. I'm pretty sure my brother-in-law had never heard of potato pancakes before or had never had any, so that night when the leftovers made their appearance, he made some. I got to taste it and it was pretty good! Brought back lots of memories - like the time my grandparents were staying with my siblings and I and my Mamaw made these for dinner {some with onion, some without}. My brother thought he'd be funny and placed one of the onion ones on the non-onion plate where my sister would be sure to grab. Sure enough, she took that one and it only took one bite for her to know somebody was up to no good. We all laughed, but my sister got the last laugh when my papaw made my brother take the one he tried to get my sister to eat and made him eat the whole entire thing. That is one memory we will never forget.

So, all that to say - You need to try these!!

Potato Pancakes {Dairy-free, Egg-free}

{Serves 2} Recipe can be doubled, tripled, etc.

2 cups mashed potatoes
1 1/2 tsp Ener-G Egg Replacer mixed with 1 Tbsp. water
1/4 cup flour
chopped onion or minced onion, optional
oil or Crisco for frying

Mix ingredients together until completely combined. {You want the consistency to be a little thicker than a normal pancake batter, so add a bit of almond milk if needed to achieve desired consistency.} Heat oil or Crisco in skillet until hot. Add a spoonfuls of potato mixture to hot pan, leaving space in between each pancake. Flip pancake when edges start to brown. Set on paper towel to drain oil. Serve hot with a dallop of Tofutti brand sour cream, if desired.

New Year's Eve Buffet {circa 1949} - Allergy Free

One of my favorite finds ever at my local Goodwill was in 2000 when I came across a vintage cookbook - The Good Housekeeping Cook Book dated 1949. It had a nicely worn red cover with white lettering that caught my eye. It had me from Hello. I paid .50 for it and couldn't wait to get home to look through all the wonderful slightly yellowed pages including full color pages featuring the most retro illustrations! I love it. It's still my favorite cook book even though I know I'll never cook Jellied Tomato Soup or Rabbit Stew.
As I was thinking about what I wanted to do with my blog this year, I knew that I wanted to add many more recipes and meal ideas, above and beyond the sweets category. So, keep your eyes peeled for those! Another thing I thought would be fun is to go through this wonderful cook book and bring back some of the oldies, but goodies - this time in allergy-free form. So, that's what I'm going to do. And just for fun, I'm posting today the New Year's Eve Buffet from pg. 897. Enjoy!

The recipe that stands out from this menu and would be used in my house most often is the Toasted Garlic Buttered French Bread from pg. 476. I have modified it below to make it allergy-friendly:

Toasted Garlic Buttered French Bread {dairy-free, egg-free}
1/2 cup Smart Balance Light {dairy-free}
1 or 2 peeled cloves garlic
1 Pillsbury Refrigerated French Bread Loaf
1/4 tsp salt
Paprika

Soften 'butter'. Add garlic; mash slightly with fork. Let stand 30 min or longer. While that is going on, bake Pillsbury French Bread Loaf according to package directions. Remove garlic. Approx 5 min before baking is done, take the loaf out of oven and slash bread diagonally into thick slices, almost to bottom. Spread garlic butter generously between slices and over top half of loaf. Sprinkle with salt and paprika. Place back in oven for remainder of baking time. Let guests break off pieces. Makes 6-8 servings.

Easy Gingerbread Rice Krispie Treats {Dairy-free, Egg-free}

I have come across several flavors of marshmallows this season and it has been fun making several different treats with them for the holidays! Flavored marshmallows open up a whole new world of sweets! Here's one my kids have been enjoying:

Easy Gingerbread Rice Krispie Treats {Dairy-free}

3T Smart Balance Light Buttery Spread {It's dairy-free!}

1 bag of gingerbread marshmallows {I get mine at Walmart}

6 cups Rice Krispies

Melt buttery spread in medium saucepan, stir in whole bag of gingerbread marshmallows. Stir continuously until melted. Stir in 6 cups of rice krispies making sure to mix well.

Pour into a greased 13x9 inch pan. Let sit until cooled. Cut into gingerbread man shapes! Enjoy!!

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And, did you read about the Stained Glass Marshmallow Roll I posted around Thanksgiving? This time I used the Peppermint Mallows by Jet-Puffed that I found at Walmart....Can't wait to try these!!

Sugar Cookie Icing {Dairy-free, Egg-free}

I can't tell you how long I've looked for a perfect allergy-free sugar cookie icing. A lot of them have dairy in them and then I found one without dairy and realized I had no corn syrup. So after some research on substitutions, I came up with this icing. I will use it from now on! It's the perfect consistency and tastes yummy, too!

Sugar Cookie Icing {Dairy-free, Egg-free, Vegan}

2 1/2 cups powdered sugar

2 Tbsp water

1 Tbsp Smart Balance Light (or Earth Balance buttery spread - they are dairy free)

1 Tbsp Cream of Tartar (I may have used a heaping Tbsp just in case)

1/2 tsp vanilla extract

Food coloring, if desired

Combine all ingredients in a small bowl. Mix until powdered sugar is moistened. Beat at medium speed until smooth. Add additional tablespoons of water to reach desired consistency. Tint with food coloring if desired.

Perfect Cut-Out Sugar Cookies {Dairy-free, Egg-free}

If you are looking for a perfect allergy-free sugar cookie, look no further! This is the best one I've made and I'm sure you will love it, too. I made these for the first time last year and my girl just loved them. I am busy baking today for all the parties my girl has and will be sharing several recipes with you. I hope you find them useful and yummy, too!

Cut-Out Sugar Cookies {dairy-free, egg-free, nut-free}

(Makes about 4 1/2 dozen cookies)

Ingredients 1 cup butter or margarine2 cups sugar1 Tbsp vanilla2 Tbsp cornstarch 5 cups flour (divided) 1 cup buttermilk or dairy-free milk alternative, soured with 1 tsp vinegar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt

Instructions Mix together butter or margarine, sugar and vanilla. Add cornstarch. Alternately add the buttermilk, 2 1/2 cups flour, baking soda, baking powder and salt. Stir in additional 2 1/2 cups flour.Chill well. (Approx. 3 hours)Roll out on a floured surface and cut out. Sprinkle tops with sugar (or colored sugar, sprinkles, etc).Bake at 350 °F for 8-10 min depending on size.

This is what the dough looks like when it's been chilled long enough. It is very easy to form and not very sticky.

When baked for 8-10 minutes the cookies turn out perfect! They are not even brown on the edges which means they are just firm enough and still soft on the inside.

Vegan Chocolate Donut Muffins {Dairy-free, Egg-free, Vegan}

This afternoon I found out from my daughter's Sunday School teacher that the class is having donuts and orange juice in class tomorrow to celebrate the last Sunday of the summer schedule. I'm thankful for those who teach my daughter at church and care about her spiritual well-being, as well as, her food-allergy needs (i.e. letting me know ahead of time about special snacks). I just happened to be going through recipes looking for some good ones I could convert to allergy-free when I got the message and I came across this one. It is already a vegan recipe so I only changed a couple things to make it exactly how I wanted it. If you're interested in more allergy-friendly or vegan donut recipes click here and here. I picked this one because it
involves chocolate is quick and easy to make, and will be easy to store. It's also great for portion control and it's portable!

 

Vegan Chocolate Donut Muffins (Egg Free Dairy Free)

Makes 11-12 regular donut muffins, or 20-24 mini donut
muffins (mini muffins pictured above)

2/3 cup sugar
1 T ground flax seed + 3 T water (mix together)

1 T cornstarch

1 1/2 cups all purpose flour
1/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
1 teaspoon ground cinnamon
1/4 cup vegetable oil
3/4 cup almond milk OR soy milk OR coconut milk
1 tsp vanilla extract

1/2 cup
powdered sugar (confectioners)

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil. (Do not be tempted to use liners - the point of doing these directly in the muffin tin is to have them pop out and be able to get sugar to stick to the sides without the addition of butter)

In a large bowl, beat together sugar and ground flax seed mixture until well incorporated. Add 1 T cornstarch, mix well. Pour in vegetable oil, almond milk and vanilla extract. Mix to combine.

In a small bowl, whisk together flour, cocoa powder, baking powder, salt and cinnamon. Pour into wet mixture and stir to combine. Stir gently.

Divide batter evenly into 12 muffin cups or 24 mini muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, pour confectioners sugar into a small bowl.

When muffins are done, allow them to cool for about 15 minutes. Pop them out of the pan and then roll them in confectioners sugar, coating all the sides until it is completely covered. Repeat until all muffins are done.

*I just finished making these and they are very good! Almost no difference from a chocolate cake donut hole. YUM! Can't wait for my girl to try these in the morning!*

Chocolate Waffles {Dairy-free, Egg-free}

By now I'm sure you know we like to eat waffles in this house. {I posted about them here and here.} But last night, when I realized I once again forgot to take the meat out of the freezer for dinner, I had to use a backup plan. Waffles! Homemade waffles are so yummy and the perfect texture, but I wanted to try a different variety, so I made chocolate waffles. Now, before you go getting all excited on me, I have to say these are pretty healthy waffles {minus the syrup!}. They were even better served with turkey bacon, fruit and an omelet {for those not allergic to eggs}.

 

Chocolate Waffles {dairy-free, egg-free, peanut-free}

Follow the directions on the Bisquick box for waffles. Instead of egg, add 2 T of ground flax seed {brain food}, 1 T baking soda, 2 T cocoa powder, 1 T cinnamon, 1 tsp vanilla, and then add almond milk {or soy milk/rice milk} instead of cow's milk. Spray the waffle iron with Pam and load it up.

My oldest said these taste like the whoopie pies {minus the cream and sugar} I posted about here. And she was right. These would be good as dessert with ice cream, too!

Don't forget to sign up for the giveaway I posted yesterday! It ends Sunday!

Allergy-Free Mom Food

A normal blog post for this blog usually centers around kid-friendly food, but I realize that some of you are adults with food allergies (or you just want to eat a more healthy diet - and so do I) so I decided to start putting more 'adult-style' food on here when I can. Today I made a yummy, healthy lunch and wanted to share it with you. My kids wouldn't touch this with a ten foot pole because it involves lettuce, but I thoroughly enjoyed it! It's a great one for these record-hot days of summer.

Grilled Chicken Strips & Salad with Homemade Balsamic Vinagrette

Boneless, Skinless Chicken Breasts, cut into strips {chicken tenderloins would work, too}

Olive Oil

Garlic Powder

Sea Salt

Black Pepper {a natural metabolism booster!}

Green Leaf Lettuce {washed and cut into bite size pieces}

1 Tomato, diced

1/2 Zucchini, washed and diced

White Mushrooms {sliced}, washed and diced

Balsamic Vinagrette

1 part Extra Virgin Olive Oil

2 parts Balsamic Vinegar

Garlic Powder

Sea Salt

Black Pepper

1. Rub chicken with olive oil, sea salt and pepper. Grill to your liking. Cut into strips.

2. While chicken is grilling, cut up your lettuce and veggies. Toss together in a bowl or on a plate.

3. Mix together olive oil, balsamic vinegar, garlic powder, sea salt and black pepper. Pour onto salad.

4. Add chicken strips OR cut the chicken strips into smaller pieces and toss into salad.

This salad is loaded with nutrition and you could even add more veggies to it.

Zucchini helps cure asthma, as it contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties. It contains useful amounts of folate, potassium and Vitamin A which are all necessary for proper functioning of the body. Regular consumption of zucchini can help protect the body from colon cancer. All of this and much more in one little veggie.

White Button Mushrooms have Vitamin D. In fact, they contain 100% of the recommended daily allowance of Vit D. They are also a cancer fighter, aid in estrogen reduction (helps reduce risk of breast cancer), contains potassium (great for high blood pressure, reduce risk of stroke and low blood sugar, prevents heart attacks), and decreases risk of prostate cancer.

Tomatoes are cancer fighters, they fight heart disease, promote healthy colon and prostate and reduce blood clots and inflammation. When grown organically and on a vine in the sunshine they soak up lots of nutrients that are good for your body!

What are your favorite veggies in a salad??

Stuffed Shells {Dairy-free, Egg-free}

My mom used to make Stuffed Shells when I was growing up and I loved them! Recently, I was reminded of them and made some for a friend who had just had a baby. I made enough for my family, too, but I wasn't sure how to make them dairy-free. Then, today I came across this post from Jenna @ Eat, Live, Run. She just began a blogging adventure with PBS and she posted a recipe for these dairy-free stuffed shells. Go HERE for the yummy recipe! I plan to try these very soon. But, Shhhhh.....don't tell my husband. Tofu scares him.

*Be sure to use egg-free jumbo shells* I get mine at Publix and use the Publix brand.

Waffles {Dairy-free, Egg-free}

I love waffles. Not so much eating them as I do love the convenience and speedy prep time involved. My kids love them. Hubs likes them as long as I provide a meaty side or a fried egg. So, when I remembered I 'needed' to be at a friend's baby shower/Ladies' Night Out last night, I quickly ran to the pantry to be sure I had all the necessary ingredients for waffles and much to my delight, I did. So, here you go. You can make these a million different ways and with a myriad of topping options, so be creative!

Waffles {Dairy-free, Egg-free}

Bisquick

Almond Milk

Ground flax seed

Vegetable Oil

Vanilla

Cinnamon

Follow the instructions on the back of the Bisquick box for Waffles and substitute almond milk for milk, 2 T ground flax seed for the eggs and then add in some cinnamon and vanilla for extra flavor. Minimal prep + minimal cook time = great last-minute meal. Serve with your choice of sides. I topped our waffles with fresh blueberries and strawberries and a wee bit of syrup. Big hit with the fam, as usual.

Coconut Creamsicles {Dairy-free}

Oh.my.word. I am going to go out on a limb here and say that these homemade coconut creamsicles are hands-down the easiest popsicle to make and quite possibly, the tastiest. I had leftover coconut milk from making my banana split bites the other day and while I was thinking of what I could do with the rest of it, I remembered my cute little neglected popsicle molds. I quickly grabbed them from under the counter, filled them up and stuck them in the freezer. I just tasted one and sweet mercy! You have to try these. The first bite, will catapult your mind to a tropical paradise, bare feet covered in sand, the smell of suntan oil {does anyone use that anymore? We're all about SPF 50 in this house!} and relaxing with a thick novel while listening to that wonderful sound of the ocean. Ahhhhhh....... don't wake me up.

Coconut Creamsicles {dairy-free}

Mix together 1 can of light coconut milk and 1/2 cup powdered sugar. Mix on high speed for about a minute. Pour into popsicle molds. Freeze overnight.

See, I told you it was easy. Can't wait to let my little girls try one!

Blueberries: Summer's Candy

So, with summer staring us in the face, I'm continuing the 'eat more fruit' series I started with the strawberry post last week. This time, I decided to give you some snacks/meal ideas with blueberries.

Besides the obvious of just eating blueberries right off the bush, or out of the plastic container from the store, why not try some of these things?

Blueberry Quesadillas (courtesy of my sister's kitchen) - Just substitute butter for Smart Balance Light buttery spread - it's dairy-free and substitute the cream cheese for Tofutti brand cream cheese, also dairy-free. Delicious idea! Can't wait to try it!

Vegan Blueberry Cobbler {dairy-, egg- and gluten-free} courtesy of glutenfreegoddess.blogspot.com

Vegan Blueberry Muffins {dairy-, egg-free} courtesy of egglesscooking.com

 

Blueberry Vanilla Yogurt Parfait {dairy-free}

Fresh blueberries, rinsed

coconut milk yogurt, vanilla flavor {or soy yogurt}

granola

Layer in a parfait glass (or cute tall glass or glass bowl) the blueberries and yogurt. Top with granola. Serve. YUM!

*photo courtesy of whfoods.org - recipe by yours truly.

Cinnamon Rolls {Dairy-free, Egg-free}

I recently posted about Quick Breads and one of my favorite doughs is the Pillsbury brand. I use all different types of their refrigerated doughs for my daughter who is allergic to milk, eggs and peanuts. Most of these doughs only contain the allergen, wheat, so they are safe for my family. I love to keep Pillsbury Crescent Rolls on hand for last minute desserts, bread, etc. that I may need. Sunday morning, I made cinnamon rolls out of the Crescent Rolls which are always a big hit around here.

 

Cinnamon Rolls {egg-free, dairy-free}

1 roll of Pillsbury Crescent Rolls

Smart Balance Light buttery spread

Cinnamon

Brown Sugar

Pecans or Walnuts, optional

Open can of crescents dough and unroll it into a rectangle shape. Pinch together all the seams and use a hand roller or rolling pin to roll it out smoothly. Spread Smart Balance Light buttery spread onto the dough. A thin layer all around will work well. Sprinkle a 'healthy' amount of brown sugar and cinnamon over the buttery layer. Sprinkly chopped pecans or walnuts (optional) on top of that. Then, carefully roll the entire thing up from one end to the other.

If you go from short end to short end, you'll have normal sized cinnamon rolls. If you roll from long side to long side, you'll have several mini cinnamon rolls which is what I did. Then, slice into 1-inch slices (for minis and 2 inch for regular) and place them in a round baking pan that has been greased. Bake at 375 degrees until tops are just turning brown.

Mix together 3/4 cup powdered sugar with 3-4 T almond milk or lemon juice and you'll have a nice glaze to drizzle over the top of your cinnamon rolls.

Serve with fresh fruit and/or bacon. Enjoy!

Holy Stromboli {Dairy-free, Egg-free, Nut-free}

I have been craving some dessert stromboli lately. My mom made this once or twice when I was growing up and I just remember it being so delicious. So, thanks to that craving I made this dairy-, egg-, and peanut-free one.

YUM! The end.

Dessert Stromboli {dairy-, egg-, peanut-free}

1 Pillsbury refrigerated pizza dough {I used the thin crust}

Smart Balance LIGHT buttery spread

Cinnamon

1/4 cup brown sugar {double this if you want a thicker filling!}

1 cup powdered sugar

3 T lemon juice {or more depending on how your drizzle sets up}

Pecans, chopped - {you can either find one that hasn't been around peanuts or leave this out}

Roll out your pizza dough. Spread butter all over the dough - not too thick - and sprinkle cinnamon and brown sugar onto one half of the rolled-out dough. Fold the opposite side {with no sugar/cinnamon} over on top of the sugar side. Crimp or pinch the edges together so none of the good stuff leaks out! Bake at 400 degrees until top is golden brown. Meanwhile, mix powdered sugar and lemon juice together to make a nice drizzle {not too runny} and drizzle it over the top of the baked stromboli. Sprinkle pecans on top, if you desire. Cut into thin slices. Serve warm.