Giant Cookie {Dairy-Free, Egg-Free, Peanut-Free}

If you've ever walked through the food court at the mall, you've been tempted by those huge, scrumptious cookies with icing all over them. One time, (in college) I bought the sandwich kind with thick icing in the middle of two chocolate chip cookies the size of my hand. Mmm. That was good. As my hips can still attest to several years later. It was worth every bite. And I remember the time long ago that my mom found a recipe for making one at home with a cake mix, and yes, it was so good. It's been awhile since I've thought about making one, but as I was standing here in the kitchen wondering what in the world I was going to make so my daughter could have her alternative snack in her Truth Trackers Valentine's party tonight, I remembered them. And I just so happened to have a cake mix on hand. So, here's to hoping she likes it! {I'm making a large one and then using a heart shaped cookie cutter to make smaller ones from it.}

Giant Cookie {Dairy-Free, Egg-Free, Peanut-Free}

1 cake mix {read the labels to find one your child can eat. I bought Duncan Hines Strawberry Supreme which contains wheat and soy and has been processed around tree nuts. This one is okay for her.}
3 tsp Ener-G Egg Replacer + 4 Tablespoons warm water, mixed well {OR 2 Eggs if you are not allergic}
1/3 cup vegetable oil
Vegan Chocolate Chips, optional - I chose not to use them this time.

Mix all ingredients well. Roll out onto a cookie sheet in the shape you want. You can bake it and then cut shapes or cut shapes first. Frost as desired. Serve!

Wasn't that easy??

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!!

No Bake Granola Bars {Dairy-free, Nut-free}

I found these the other day while searching my new favorite website Pinterest. These will be great for lunchboxes, after-school snacks or even breakfast on the go. And healthy, too! I am on a mission to provide my children with brain-food for breakfast on school days and this recipe below should do just that. I adapted it a smidge from here and it's gonna be a good one!

photo from fooddoodles.com

No-Bake Granola Bars {dairy-free, egg-free, nut-free}
Makes 12

• 2 large overripe bananas
• 1 cup oats
• 1/2 cup crunchy cereal (I'd use rice krispies)
• 2 tbsp pure maple syrup(or any other sweetener you use - I use Agave Nectar)
• 2 tbsp soy butter
• 2 tbsp vegan chocolate chips (I use 365 Whole Foods brand)
• 2 tbsp dried cranberries or other fruit (I will leave this out)
• 1 tbsp ground flax seed {brain power!}
• 2 – 4 tsp cocoa powder

Line a muffin pan with paper liners, or use a silicone muffin pan for easy removal. Mash the bananas. Add wet ingredients and cocoa powder and mix well. Add all other ingredients, mix well then press into prepared muffin tin. Freeze at least 60 minutes before serving. Freeze them overnight and throw one or two in the lunchbox before school. By the time lunchtime comes around, they will be perfect for eating!

Chocolate Covered Pretzel Rods {Dairy-free, Peanut-free}

If you're looking for a quick, yet fun treat for the kiddos {or yourself} look no further! These chocolate covered pretzel rods are super easy to make and hit the spot when you're craving something sweet and salty! The kids love them and this is a great one for them to help with! Minimal mess...amen?

Chocolate Covered Pretzel Rods {dairy-free, nut-free}

Rold Gold Pretzel Rods {Rold Gold brand has NOT been processed around peanuts}

Vegan Chocolate Chips {365 from Whole Foods is great}

Sprinkles of your choice

Melt vegan chocolate chips in a double boiler on the stove. Lay out a sheet of wax paper and when chocolate is melted and smooth, pour some onto the wax paper.

Take your pretzel rods and roll them in the chocolate covering only the upper half of the rod.

Lay chocolate covered pretzels onto wax paper lined cookie sheet. And then sprinkle your choice of colorful sprinkles onto the chocolate while it is wet. Then, place full cookie sheet in the fridge so the chocolate will harden. Store in an airtight container. Delish!

*These would be great for classroom treats {think back-to-school}, party favors, etc.

Banana Split Bites {Dairy-free, Egg-free, Nut-free}

When I found these little desserts, it was love at first sight. What's not to love about these cute little banana splits!?! I knew I had to make them pronto. And you should, too!

 

Banana Split Bites {dairy-free, peanut-free}

Bananas, cut into 4 pieces approx 2 inches long

Vegan chocolate chips, melted

Sprinkles

1 can Coconut milk

1 cup powdered sugar

Maraschino cherries

Dip each banana piece into the melted chocolate chips, approx. halfway up the banana. Then, dip into the sprinkles so that they cover the chocolate. Place banana in a muffin tin. Chill in fridge until chocolate is set.

Meanwhile, put coconut milk and powdered sugar into a chilled mixing bowl. {Chill bowl and beaters for about an hour before this step.} Beat on high until mixture becomes thick. Add more powdered sugar if necessary. Place a dollop of cream on top of each banana. Top with a cherry. Serve!