I had never made snickerdoodles until I found a Martha Stewart recipe for them on the packaging for my Martha Stewart Silpats. I modified the recipe to accommodate my egg allergy, and it quickly became a regular favorite in our house. Now I have modified the recipe again to cut out dairy and soy as well (since our baby has been reacting to those ingredients via breastmilk).
2 3/4 cup flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup Soy-Free Earth Balance Margarine, room temperature
1 1/2 cups sugar
2 Ener-G egg replacers (3 tsp powder plus 4 tbsp warm water)
2 tsp ground cinnamon
2 tbsp sugar
1. Put margarine and sugar in mixer bowl (use paddle attachment if you have a stand mixer). Mix at medium speed until light and fluffy.
2. Mix in Ener-G egg replacers.
3. Sift together flour, baking powder & salt in separate bowl.
4. Reduce mixer speed to low and slowly add in flour mixture.
5. Mix topping sugar and cinnamon together in a bowl.
6. Scoop dough with cookie dough scoop and roll in cinnamon/sugar mix. Roll into round balls and place onto cookie sheet with Silpat (or lightly greased cookie sheet).7. Bake cookies for approximately 12 minutes and cool on wire racks.
When I was in college, my Italian grandma taught me the basics of making biscotti. This recipe is a new variation of my own original recipe for orange/cranberry/almond biscotti. This new version of the recipe is now allergen friendly, and is free of any dairy, egg or soy. It has been a while, but I like this new version just as much as I liked the original recipe.
3 1/2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
8 oz applesauce (I use two snack sized applesauce containers)
1 Ener-G egg replacer (1 1/2 tsp power plus 2 tbsp warm water)
6 tbsp melted Soy-Free Earth Balance Margarine
2 tsp orange zest
2 tbsp orange juice
1/2 tsp almond extract
1/2 cup dried cranberries
1/2 cup cashews
1/2 cup almonds
1. Preheat oven to 325 degrees F.
2. Lightly grease 2-3 cookie sheets (or use SilPats, which is what I use) and set aside.
3. Mix together flour, baking powder, salt and sugar.
4. Make a well in the middle of the flour mix and add in the applesauce & Ener-G egg replacer. Mix together.
5. Add in margarine, orange zest, orange juice an almond extract. Mix together.
6. Put cashews and almonds in food processor and pulse lightly 2-3 times. Add nuts into dough and mix together.
7. Knead together dough until it is less crumbly.
8. Put dough on a lightly floured surface and roll into a log. Separate dough into three equally sized pieces.
9. Roll each piece into a log approximately 14 inches long.
10. Place dough logs on cookie sheets and bake for 25 minutes (until light golden brown).
11. Remove logs and cool on wire racks.
12. Once cool, use a serrated knife to cut each log into slices, cutting at a diagonal.
13. Place cut cookies onto cookie sheets, cut side down.
14. Bake for 10 minutes.
15. Remove cookie sheet from oven and flip cookies over and bake for another 10 minutes.
16. Remove and let cookies cool on wire racks.
Growing up, my mom’s oatmeal cookies were famous with everyone we knew. I missed being able to eat them once I started developing an egg allergy. After a while, I started experimenting with ways to make the recipe without using eggs. Yesterday I made a new modified version of the recipe to accommodate the new list of allergens that I am trying to avoid (I am allergic to egg and the baby seems to be reacting to dairy and soy in my diet coming through in the breastmilk). I was so happy with the end result…they came out soft and amazing, just as I was hoping!
3/4 cup Soy-free Earth Balance Margarine at room temperature
1 cup brown sugar
1/2 cup sugar
1 serving Ener-G Egg Replacer (1 1/2 tsp powder plus 2 tbsp warm water)
1/4 cup water
1 tsp vanilla extract, plus an extra splash
1 cup flour
1 tsp salt
1/2 tsp baking soda
3 cups old fashioned oatmeal
*handful of lightly crushed walnuts
*handful of white rasins
*These ingredients are optional. You can add more or less according to your taste, or can substitute other items. The ones listed are my personal preference after years of experimenting with variations of this recipe.
1. Preheat oven to 350 degrees F.
2. Mix together the margarine, sugar, brown sugar, Ener-G egg replacer, water & vanilla extract.
3. Sift together flour, salt & baking soda.
4. Add flour mixture slowly into wet ingredients, mixing while adding.
5. Add in oatmeal and selected optional ingredients and continue to mix together.
6. Scoop out balls and place on cookie sheets, two inches apart.
7. Bake in preheated oven for 10-12 minutes.
8. Cool on wire rack and enjoy!
Life without a real kitchen is frustrating, especially with food allergies. Since I am allergic to eggs, I can’t go grab any dessert somewhere if I get a craving for something sweet. I have had to make do with whatever I can bake in my little toaster oven. Variations of this berry crumble have become my new easy go-to dessert. I’m assuming it can probably also be made in a regular oven as well, but do not have that luxury at the moment to be able to test the theory. 🙂
Here’s my recipe:
2/3 cup brown sugar
1/2 cup flour
1 individual serving size packet of instant oatmeal (I use cranberry oatmeal)
3/4 tsp cinnamon
dash of salt
1/3 cup cold unsalted butter
1 cup fresh berries (I use whatever is ripe that day, a variety of blueberries, strawberries, raspberries, and blackberries)
3 tablespoons cherry preserves
Mix all the dry ingredients in mixing bowl, and cut in butter. Layer half of the mixture in the bottom of a baking dish. Spoon in mixed berries, then cherry preserves. Spread on remaining sugar/oatmeal mixture. Bake in toaster oven at 350 degrees for about 15 minutes (time may need to be adjusted for a regular oven).
I made my little mini pie crusts in the toaster oven again (see last post here). This time, I wanted the filling to be primarily fresh berries from our garden. I cut the pie crust recipe in half since I was only planning to make two medium sized tartlets. While the crusts were cooking, I removed the stems from all of the berries and hulled and sliced the strawberries. I added two tablespoons of honey to about 1 1/2 cups of fresh berries and mixed well. When the pie crusts were almost finished, I added in the berry mixture and baked for another 10 minutes. Super easy and so good!
One of my favorite easy desserts to make is panna cotta. My grandmother taught me how to make it, and it is the easiest dessert ever. I had a bunch of fresh strawberries from my garden, and wanted to make an extra special dessert with them.
When some people cook or bake, they like the regime of following a recipe or baking from a mix. To me, that just is not any fun. Part of the fun of cooking and baking for me is experimenting with my own recipes and seeing how my experiments come out. I wanted to make a unique little strawberry pie, but not in the traditional sense. I searched through recipes, and did not find anything that stood out to me. I decided to try making a combination of a mini pie and panna cotta. It is definitely our new favorite dessert!
For the pie crust, I started by referencing Martha Stewart’s recipe here. This was my first pie crust I’ve ever made, so I figured I should get an idea of where to start. I had a few ideas for modifications though that I added myself, and the result will now be my secret pie crust recipe. 🙂
I stumbled upon this video showing how to make fresh homemade butter. I know fresh butter isn’t necessary for baking, but I am convinced that it made the extra bit of difference to make this crust extra amazing. I was so excited with the results that I just had to order her book, and absolutely love it.
For the panna cotta, I had to find a recipe online since my cookbooks are not unpacked yet (with my grandmother’s recipe in them). Panna cotta is so simple though, pretty much any recipe you use will taste amazing. The secret is using the best quality vanilla extract you can find.
I finished it all off with freshly sliced strawberries from our garden!