Barely unpacked from Disney and school Valentine’s Day parties hover. This is not a time for panic or for any unpredictable recipes. This is the time for Rice Krispie Treats. OK, so Rice Krispie treats with a little spunk. I don’t know what it is about making Rice Krispie Treats that makes me feel so fully ‘a mom.’ It is also impossible not to smile when making them…even when under pressure. This is basically a double batch, pressed into a sheet pan, cut out, stuck on a stick and drizzled. The left-over scraps are for the chef (or for any little vultures at your ankles).
Rice Krispie Heart Pops2 10-ounce bags of marshmallows
1/2 stick of dairy-free margarine ( I used Fleishmann’s Unsalted Margarine)
12 cups Rice Krispie cereal (or the cheaper Target brand!)1.) In a microwave safe bowl, melt the marshmallows and margarine for 30 seconds at a time until soft. I think it took about 1 1/2 minutes for me. Stir until smooth.
2.) Measure the cereal into another, really big bowl. Dump the warm marshmallow mixture over the cereal and mix everything together.
3.) Line a sheet pan with some foil and press the mixture into the pan. Press down hard. Let the mixture cool.
4.) Remove the slab of treats to a cutting board, cut into shapes and insert the popsicle stick.
5.) Decorate as you wish. I made the pink icing with a little powdered sugar, some water and pink food coloring. I made the chocolate by melting some Enjoy Life chocolate chips in the microwave with a little shortening.
6.) Wrap in sandwich baggies secured with twisty ties or ribbon.Makes about 20, depending on the size of your hearts
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A safe granola bar is not easy, or cheap, to come by. When we went to Disney last year, I splurged on a whole box of goodies from peanutfreeplanet.com and some NoNuttin granola bars were in the mix. The kids loved them, but at $1.50 a bar, it was a bit much for a casual treat. After a lot of trial and error, I came up with this chewy granola bar recipe that is wheat-free, egg-free, dairy-free and nut-free. And for my little buddy Kierra, they can be corn-free as well! This year, we’ll pack these for Disney and save the money for some glass slippers instead.
This recipe uses brown rice syrup rather than corn syrup. I’m pretty sure when it comes down to it, there really aren’t any major health benefits to brown rice syrup over corn syrup. Sugar is sugar. I think it just makes me feel better using brown rice syrup, and it gets rid of one more allergen! As far as cost, around here it runs about $5 for a jar of Lundberg syrup and you can get two batches out of one jar (7 cents per bar for sweetener).
You can mix up the flavors, we live in cherry country here in Michigan, so dried cherries are not hard to come by, but other dried fruits would be great. For chocolate, I use the dark chocolate chunks from NoNuttin, they are seriously chocolaty, not really sweet at all and perfect with the sweet cherries. The coconut is something I’m sneaking in. Coconut allergies are apparently pretty uncommon, my kids just refuse it on the basis of texture. Elective refusal of a good-fat item is simply not an option around here, so I sneak the coconut in. I use regular Baker’s sweetened coconut, but I chop it down fine in the food processor.
Chewy Dark Chocolate and Sweet Cherry Granola Bars1 cup sweetened shredded coconut (you can chop it down if your kids are squirmy about the texture)
2 cups old fashioned oats
2 cups quick oats
2 cups Rice Krispies (Erewhon makes a corn-free version)
3/4 cup dried cherries, chopped1/2 jar Lundberg brown rice syrup (3/4 cup or so)
1/4 teaspoon salt
2 T. avocado oil or other vegetable oil
1 t. vanilla1/2 cup safe chocolate chips
1.) Mix the coconut, oats, rice cereal, and cherries in a big bowl.
2.) In a small saucepan, heat the brown rice syrup and salt until just boiling and everything is dissolved, allow to boil for 30 seconds or so.
3.) Remove from the heat and add the oil and vanilla.
4.) Pour the syrup over the dried mixture and stir around until everything is well-coated.
5.) Dump into a parchment or foil-lined pan. I have a ‘quarter’ sheet pan that works great, a 9 x 13, or half of a jelly roll pan would work as well. Spread everything out well to cool, but don’t press anything down. Leave the top all lumpy bumpy.
6.) When the granola has cooled enough not to completely melt the choclolate, you can sprinkle the chips on top. Let everything cool a bit more before pressing the mixture down really well. The chips are the trickiest part. If you put them on early, they melt into a sticky mess. If you wait too long, the granola has cooled and the chips won’t stick into the bars. Either way, it’s chocolate. Your kid won’t care too much.
7.) Let the granola block cool and then chop into bars and wrap in plastic. I usually let slab sit overnight before cutting and wrapping so allow the bars to firm up. Makes about 36.
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Merry Christmas and Happy New Year! Christmas baking is alway so fun around here. The sheer poundage of sugar I go through is staggering. Granted, half those experiments end out in the trash, but sugar is cheap! This dairy-free peppermint patty recipe has been a stand-by for a few years now, no expirimenting needed. The recipe is very fun to make, kind of like playing with peppermint playdough. Your hands smell wonderful afterwards!
If you really want to feel like a mad scientist, you can add a cool something called ‘invertase’ to the filling. Invertase is an enzyme that catalyzes the breakdown of sucrose (table sugar) into fructose and glucose. Honeybees use it to make honey. Confectioners use it to liquify solid sugar, like in chocolate covered cherries or in Junior Mints. You can make these candies without the invertase, they will be firm like a chilled York peppermint patty. If you’d like to try a softer, gooeyer mint like an After Eight, order up some invertase. I bought mine through Sugarcraft, a terribly addicting website.
2 1/2 cups powdered sugar
2 T. corn syrup
1 1/2 T. water
1 T. peppermint extract
1 T. coconut oil or shortening
1 t. invertase (totally optional, but fun
pinch of salt
1 cup safe chocolate chips ( I used Divvies)
1-2t. coconut oil or shortening
1.) Beat 2 cups powdered sugar with the rest of the ingredients in a mixer with the paddle attachment until smooth. Add the remaining 1/2 cup of powdered sugar slowly, mixing until smooth and relatively firm.
2.) Shape into a log, 1 1/2 inches in diameter. Wrap in plastic wrap and freeze. You can keep frozen for a long time.
3.) To finish the candy, slice the log into 1/4 inch thick rounds, reshape as needed and refreeze on a waxed paper lined cookie sheet while you melt the chocolate.
4.) This is the cheaters method of ‘tempering’ chocolate. I am simply unable to temper chocolate. I don’t even want to admit how many books, methods and thermometers I’ve used. I know my limitations. Melt the chocolate in the microwave slowly, 10-20 seconds at a time and mixing between zaps. When the chocolate is almost completely melted, add the coconut oil or shortening and stir until smooth. Add more oil if the chocolate seems too thick to dip. Don’t add too much or the chocolate will be soft when finished at room temp. This isn’t the worst thing in the world, it just makes for messy eating.
5.) Using a plastic fork with the middle tines snapped off, dip the frozen patties in chocolate, flipping once and shaking off the excess. Set them on waxed paper to harden. Sprinkle with crushed candy canes if you want.
6.) The patties can be stored in the refirgerator for a few weeks. If you used invertase, keep them at room temperature for a few days to allow the enzyme to work to liquify the solid sugar. The enzyme doesn’t work well when cold. You can refrigerate them after the room temp resting period for longer storage.
Perfect Vegan Peppermint Patty Recipe, Perfect Dairy-Free Peppermint Patty Recipe, Perfect Homemade Peppermint Patty Recipe.
Peppermint stick ice cream is a serious issue around here, and I now know these issues come from both sides of the family. When I was growing up, the arrival of peppermint stick ice cream in the Schwan Man’s truck was small town news. Quantities were limited so one family couldn’t buy out the whole stash to put up in the deep freeze. In my husband’s house, arrival of peppermint stick ice cream in the freezer brought yet another thing for the youngest kid to torture his older brother with. His older brother’s mature nature to savor and spread things out over time, did not work well with limited quantities of ice cream that were quickly quaffed by my husband. I’ve since learned that my mother-in-law added greatly to the disappearing half-gallons, one little stolen spoonful standing over the sink at a time.
This year, Bobby, our Schwan’s Man gave us first dibs on his 16 containers of the season’s first…we were good and only took 6. Thankfully, making a dairy-free and egg-free peppermint stick ice cream for the rest of the family was very easy. Now we all can enjoy this little treat!
3 cups plain soy creamer ( 1 1/2 pints)
20 regular-sized marshmallows (about 1/2 bag)
1/2 cup sugar
2 T. mild oil, I use avocado, but coconut or canola would be fine
1/2 teaspoon peppermint extract (more if you’d like it zippier)
6-8 mini candy canes, crushed in their wrappers
1.) Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
2.) Heat for 1 minute, until soft and puffy.
3.) Whisk the soft marshmallows until smooth, then slowly pour in the soy creamer and sugar.
4.) Microwave for another 3-5 minutes, stirring every so often, until the creamer is hot but not boiling.
5.) Add the oil, the peppermint extract and the food coloring.
6.) Cool down in the freezer or refrigerator before pouring into an ice cream maker. I have a Cuisinart one that works pretty well.
7.) At the end of the freezing, pour in the packets of crushed candy canes and mix them around before transferring the ice cream to a freezer container.
Perfect Easy Dairy-Free Egg-Free Peppermint Stick Ice Cream Recipe
Honestly, my kids are not for lack of frozen treats during the summer. Our freezer is full of freeze pops and other frozen juice treats. There are so many great safe options out there in popsicle world…unless you really want a creamy dairy-free fudgesicle. The two dairy-free options in the store are either the terribly pricey and oddly numbered 3-pack of So Delicious Fudge Bars for $5 or the less expensive Sweet Nothings Fudge Bars which kinda gross me out having “pea starch” as an ingredient.
Dairy-Free Fudgesicles1 cup safe chocolate chips (I’ve used Divvies and Enjoy Life)
1/2 cup vanilla or chocolate soymilk
1 box silken tofu (12 ounces)1.) In a microwave-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring between zaps, until melted and smooth.
2.) Using a stand blender, immersion blender or a food processor, mix the warm chocolate soy mixture with the box of tofu until smooth and creamy. A hand mixer or whisk won’t do it, you have to blend it well to get the tofu lumps out.
3.) Freeze in popscicle molds. I’m a Midwesterner. I have Tupperware ones. But I did buy them on eBay and didn’t go full Midwest and buy them at a Party.
Blue Moon ice cream is a Midwest favorite among kids, and has a cult-like following among adults as well. When I was growing up, the chance to actually pick Blue Moon for my cone came along just about as often as a Blue Moon. With four kids and lots of dribbly cones to manage, my parents limited us to flavors they actually wanted to lick. I’m probably the only kid to who truly believed that Butter Pecan, Chocolate Almond, Carmel Cashew and Butter Brickle were better than Superman, Bubble Gum, Black Cherry and Blue Moon.
Blue Moon Ice Cream for Everyday Use3 cups plain soy creamer (about 1 1/2 pints)20 regular marshmallows (about 1/2 bag)1/3 cup sugar2 T. oil ( I used avocado, coconut or canola would be fine)1 teaspoon vanillaa pinch of nutmeg1/8 teaspoon lemon oilBlue food coloring ( I used Wilton gel icing color in sky blue)1.) Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
2.) Heat for 1 minute, until soft and puffy.
3.) Whisk the soft marshmallows until smooth, then slowly pour in the soy creamer and sugar.
4.) Microwave for another 3-5 minutes, stirring every so often, until the creamer is hot but not boiling.
5.) Stir in the nutmeg, vanilla, lemon oil and enough blue to do the job.
6.) Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart ice cream maker that works pretty well.
7.) Enjoy!
One thing about being an allergy mom…you have to start planning. You can’t run to the store at the last minute for a birthday cake, you can’t head out the door with vague plans to ‘eat on the road’ while shopping with the kids, and if the Easter Baskets aren’t planned by Maundy Thursday….you’re not going to have a restful weekend!
Egg and Dairy Free Cadbury Eggs!Dare I say “Vegan Eggs”?1/2 cup corn syrup1/4 cup dairy-free margarine or shortening (margarine tastes better and the final result is softer, but shortening holds its shape better during the process)1 teaspoon vanilla1 pinch of salt3 cups powdered sugar1 1/2 cups of safe chocolate chips for dipping (I used Enjoy Life this time)1 tablespoon shorteningWith a hand mixer or stand mixer, blend the corn syrup and margarine together until creamy, add in the vanilla and salt and blend again. Carefully add the powdered sugar 1 cup at a time and mix until creamy and smooth. Divide 1/3 of the fondant out and color with yellow food coloring. Wrap both colors in plastic wrap and refrigerate for 1/2 hour.Spray the insides of some mini plastic Easter eggs with cooking spray ( I found mine at Hobby Lobby for 50 cents!) Have fun filling the eggs, then put in the freezer for an hour or so before dipping.Slowly melt the chocolate chips and shortening in the microwave. (The shortening helps thin the chocolate, and is a cheater’s way to avoid the dusty “bloom” that happens when ill-tempered chocolate dries…I can’t temper chocolate to save my life…so I’ve given up) Remove the fondant centers from the plastic eggs. Reshape slightly if needed.Dip! I actually did a double dip. First, I did a really messy thin coat to make sure all the fondant was covered and let them freeze again. Then I re-dipped in a more pretty fashion.Wrap in foil and store at room temp if you plan to eat them in a few days, otherwise refrigerate for a few weeks.
Okay, so photos of meatloaf are just not a good idea…believe me…I took a lot of photos that looked like….well…anyway. A photo of the little one chowing his meatloaf…much better idea. In keeping with my goal to create more Family Meals, I was pleased to successfully adapt my favorite Martha Stewart Meatloaf recipe to be dairy, egg, and wheat-free! I am also happy to report that it stayed together reasonably well!
Martha’s Meatloaf Meets a Speedbump(Egg-Free, Dairy-Free and Wheat-Free Meatloaf for the Masses)3 slices wheat-free bread (I used Food for Life White Rice Bread)
1 large carrot
1 celery stalk
1 small onion
2 cloves garlic, peeled
1/2 cup fresh flat-leaf parsley, leaves only, loosely packed
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoons dry mustard (mustard powder)
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 teaspoon chopped fresh rosemary, plus a pinchful for sprinkling on top(skip the pinch on on top if you are using dried)
2 tablespoons dark-brown sugar
1 small red onion, cut into 1/4 inch-thick rings1 Tablespoon olive oil1.) Preheat oven to 400 degrees.2.) Trim crusts from bread, grate finely or process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl.3.) Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process the heck out it, until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. If you leave the veggies too big, the meatloaf will be crunchy…not cool. Transfer vegetables to bowl with the breadcrumbs.
4.) Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, salt, pepper, and chopped rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. Wash hands like you have OCD.
5.) Set a wire baking rack onto a parchment or foil-lined cookie sheet. Cut a 5-by-11-inch piece of parchment paper or foil, and place over the center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf on top of the paper/foil.6.) Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons dry mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf.7.) Place pan in the oven and bake for 30 minutes.8.) In the meantime, thinly slice the red onion. Place in a small bowl with the 1 T of olive oil and the pinchful of rosemary. After 30 minutes, spread the mixture over the top of the meatloaf.
9.) Return meatloaf to the oven and continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees…about 25 minutes more. Let meatloaf cool on rack for 15 minutes before cutting.Enjoy with mashed potatoes…and after making such a lovely loaf of love, don’t feel the least bit guilty by turning to a little Steam and Mash with dairy-free margarine at moments like this.
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Dairy and Egg Free Pot De “Creme”1 cup safe chocolate chips ( I used Divvies)1/2 cup Vanilla or Chocolate soymilk (depending on how intense you want it to be!)1 12 ounce box of silken tofu, liquid drained1 t. vanilla extract1.) In a microwafe-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring in between zaps, until melted and smooth.2.) Dump in the tofu and blend well with a wisk or a hand mixer until smooth and fluffy.3.) Mix in the vanilla.4.) Spoon into cups and chill for 1 hour. It will thicken up as it gets cooler.
I guess I need to clarify my intent to create more “Family Meals” this year. At MOPS a few years ago, a speaker talked about the Family Meal, simply defined as sitting together in the evening to eat….basically anything…hot dogs, pizza, mac and cheese….and gave a packet of sample recipes for casseroles full of cream-of-something-soup, sour cream, random meat, random starch, topped with yellow cheese and a crisp item of your choosing (chips, crackers, breadcrumbs, french onions) … 375 for an hour in a 9 x 13 Pyrex pan ( or Anchor Hocking for the truly Dutch). The purpose of that kind of Family Meal is clearly social/emotional and not nutritional.
Roast Lemon Chicken with Honey Glaze and Sweet Potatoes1 31/2-41/2 pound chicken, giblets removed1 cup fresh lemon juice( I sometimes use the frozen Minute Maid juice, never ReaLemon, it tastes like chemicals)4-6 small, thin sweet potatoes, scrubbed and pierced a few times with a knife and rubbed with olive oil (too big and they are still crunchy when the chicken is done)1/4 cup honeySalt and Pepper1.) The day or morning before you plan to make this, place the chicken and the lemon juice in a gallon ziplock bag, put the whole thing in a 9 x 9 pan and let it marinate in the fridge for 8-24 hours, turning occationally.2.) Preheat oven to 450. Drain chicken, pat dry and season with salt and pepper. Place in a large roasting pan, breast side down, with the sweet potatoes. If you look longingly at the All Clad roasting pan, but only have a 9 x 13 Pyrex and everything won’t fit (like me) put the sweet potatoes in their own pan.3.) Roast for 10 minutes, then turn the oven down to 350 and roast for 45 minutes. Don’t open the oven or anything.4.) Remove from oven, baste the chicken and potatoes all over with the honey. Flip the chicken to breast side up and baste again. Rotate the potatoes too and baste with some of the chicken drippings.5.) Roast breast side up for 30-45 minutes, basting occationally, until the chicken is beautiful golden brown and an instant read thermometer in the thigh reads 180 F.6.) Move the chicken to a platter to rest, tent with foil.7.) Make a gravy from the drippings by pouring the drippings into a saucepan with 1 cup of water and 2-3T of cornstarch, bring to a boil until thick. Add salt or add extra thickening as needed.8.) Hopefully, you used small enough potatoes that they are done at the same time, if you didn’t believe me, and used huge potatoes, they may still be crunchy…put back in the oven at 400 until done.
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