Monster Cookie Bars

This recipe is based off of my chocolate chip cookie recipe, but with a lot more goodies added and a quicker end result since there is no waiting by cooking them in bar form.  I originally made these for Super Bowl Sunday and we gobbled them up!  You could definitely do different add-ins depending on your own food allergy, but we are quite limited and really liked the combo we had anyway. 

gf/df/sf/nf/vegan

Monster Cookie Bars:

Oven 350 degrees
13 X 9 parchment lined pan


1/2 Cup  Spectrum Shortening
1/4 Cup  Butter Substitute - we use soy free Earth Balance
1 TB.  Egg Replacer mixed with 1/4 Cup Rice Milk
3/4 Cup  Brown Sugar
1/2 Cup Raw Cane Sugar
1 1/2 Cups  Brown Rice Flour
1/4 Cup  White Rice Flour
3/4 Cup  Tapioca Starch
1 tsp.  Xantham Gum
1 tsp.  Baking Soda
1/8 tsp.  Baking Powder
1/2 tsp.  Sea Salt
3 TB.  Rice Milk (may need a tad more depending on batter)
1/2 Cup  Allergy Free Pretzels, broken into pieces
1/2 Cup  Enjoy Life Chocolate Chips
4 small (or 2 big)  Allergy Free Marshmallows, cut or tore into small pieces

Preheat oven to 350 degrees.  Line a 13 x 9 pan with parchment paper.  Set aside.
To a mixing bowl add, shortening, butter substitute, egg mixture and sugars.  Cream together until well mixed, scraping down sides of bowl when needed.  Add to creamed mixture;  flours, starch, xantham gum, baking soda, baking powder, sea salt and rice milk.  Mix on medium/low speed until blended.   Depending on your batter you may need to add a little more rice milk if it is not "forming", but it will be quite thick.  Mix in pretzel pieces and chocolate chips on low.  Add marshmallows pieces, but stir in by hand, as to not tear completely apart.  Spread into prepared pan.  I dipped my spatula into water to help spread the batter evenly into the pan.  Bake for 27 minutes.  Cool completely when done and cut into squares.  Enjoy!

Autism.....and tying shoes!

Sometimes with Autism, it's the little things that mean the most.  Like, tying shoes!  My amazing youngest daughter, who just turned 11, has been working very hard at mastering this skill.  I really can't think back to how long we have been practicing it, but in the world of Autism, it isn't how long things take, it's accomplishing them that's the triumph.  The joy of seeing her proud smile when she realized she got it was priceless.  I thought I would share the learning board I made from which we practiced this skill as part of our daily learning.  We had tried many different way to learn this, but for some reason she took to this one the best.   

I just used a piece of cardboard, shoe laces, sharpie and printed instructions I thought she could relate too, printed off the internet.  I ended up going with the type of tying that starts by looping the shoelaces as "bunny ears".   At least that is what we called them because she liked it!  We first criss-cross tied the first part.  Then we made up a simple saying together about making bunny ears, crossing them and then having one bunny ear jump thru the the hole.  For some reason having the bunny ear jump "into" the hole instead of coming from under and up, was easier for her.  

I hope by sharing this, it will help another add just a little more independence to their own life!
Priceless.

Strawberry Chocolate Crumb Cake

My beautiful oldest daughter loves strawberries and chocolate.  And since she did me a huge favor,  what better way to thank her than to make a delicious crumb cake!   I chopped the strawberries up very small for this recipe so my youngest daughter, with food sensory issues, could enjoy it too, which ends up making it very moist.  

gf/df/vegan

Strawberry Chocolate Crumb Cake:

oven 350 degrees

12 x 8 Brownie pan- parchment lined

For the Cake:

3/4 Cup  Brown Rice Flour

1/2 Cup  White Rice Flour

1/2 Cup  Millet Flour

1/2 Cup  Tapioca Starch

1 1/2 tsp  Xantham Gum

2 tsp  Baking Powder

1 tsp  Baking Soda

1/2 tsp  Sea Salt

1 tsp  Cinnamon  

1/4 Cup  Spectrum Shortening

1/4 Cup  Coconut Oil (non melted)

1 1/2 TB  Egg Replacer mixed with 1/4 Cup warm water

1 Cup  Coconut Palm Sugar

1/2 Cup  Pear Juice 

1/4 plus 2 TB  warm water

1 Cup  Strawberries (chopped or sliced)

1/2 Cup  Enjoy Life Chocolate Chips

For the Crumb:

1/4 Cup  Brown Rice

1/2 Cup  Brown Sugar

1/4 Cup  Canola Oil

1/2 tsp  Cinnamon

1/4 tsp  Nutmeg

Preheat oven to 350 degrees.  Line a 12 x 8 brownie pan with parchment paper, set aside.

In mixing bowl add shortening, coconut oil, egg replacer mixture and coconut palm sugar and cream together until smooth.  Add pear juice and warm water and mix well.  At this point it may have a odd "bead" texture, but this is just fine.  Sift into creamed mixture the brown rice, white rice, millet four, tapioca starch, xantham gum, baking powder, baking soda, sea salt and cinnamon.  Blend until well combined, scraping down bowl when needed.  Stir in the chocolate chips and strawberries by hand.   Spoon into prepared pan.  Next in a small bowl, add  for the crumb, the brown rice, brown sugar, canola oil, cinnamon and nutmeg.  Mix together and sprinkle over the cake mixture evenly.  Bake for 35 minutes or until toothpick comes out clean. Enjoy!

Spanish Rice

Spanish Rice

This is one of my go-to recipes during a busy week.  It is simple and filling.  You can make it "as-is" or add lots of toppings and sides and turn it into a "bar" type dish.  I have made this for company and added sides like cheese, chopped onion, salsa, sour cream, jalapenos, shredded lettuce, guacamole, hot sauces etc.. Then I set out warm corn tortillas and corn chips and everyone can decide how they would like to "build" their own plate!  If you add a salad you are set for a crowd. 

gf/df


Spanish Rice:

3 TB  Olive Oil
1/4 large  White Onion  -chopped
1/2 large  Green pepper  -chopped
2 tsp.  Garlic   -chopped/minced
1/2 lb.   Ground meat  (beef, turkey, chicken, meat substitute)
1 1/2 Cups  Spaghetti Sauce (homemade or favorite jarred)
3/4 Cups  Water (or broth)
3 Cups  Brown Rice (cooked)
1 Cup  Spanish Olives (chopped)
1/4 Cup  Sugar (or preferred sweetener to taste)
2 tsp.  Sea Salt
3 TB  Chili Powder
1/4 tsp  Chipotle Powder (omit if sensitive to spicy foods)
Pepper to taste

Heat olive oil in large skillet.  Add onion, green pepper and garlic and saute until tender.  Add ground meat and cook until browned.  Add spaghetti sauce and water to meat mixture, stir until combined.  Add cooked brown rice, Spanish olives, sugar, salt, chili powder, chipotle powder and pepper (to taste).  Stir until well mixed and simmer at low heat for 10-15 minutes.  Top with favorite topping and any extras.  Enjoy!

Chocolate "mini cakes" with Coconut Cream Cheese and Strawberry Buttercream

Chocolate "mini cakes" with Coconut Cream Cheese and Strawberry Buttercream

Instead of pre-made Valentines candy and what-nots,  why not make a special treat?!

I'm a sucker for chocolate and strawberries and will combine them any chance I get.   This actually is a cake we (my family) has been making for years.  It is one of the moistest chocolate cakes ever and really simple to bake.

 I hope you enjoy this special treat and make it  for your Valentine(s)!

(gf/vegan)

*please be sure your own ingredients are free of your allergens, for example: not all vanilla extracts are gf.  Always check with the manufacturers.

Chocolate Crazy Cake:
oven 350 degrees
12 x 8 Brownie pan- parchment lined

3/4 Cup  White Rice Flour
1/4 Cup  Brown Rice Flour
1/2 Cup  Potato Starch
1/2 tsp  Xantham Gum
1 Cup  Organic Sugar
1 tsp  Baking Soda
1/4 tsp  Sea Salt
3 TB  Cocoa Powder
6 TB  Canola Oil
1 tsp  Vanilla Extract
2 TB  Apple cider Vinegar
1 Cup  Coffee (decaf or reg., very warm)
1/2 Cup  Chocolate Chips (Enjoy Life)

Preheat oven to 350.  Line a 12 x 8 brownie pan with parchment paper.  Set aside.
In mixing bowl, sift all dry ingredients together and mix on low until combined.  Add all wet ingredients and mix until just combined, scraping down if needed.  Stir in chocolate chips.  Pour into prepared baking pan and bake 20 minutes or until toothpick comes out clean.  Cool.

Coconut Cream Cheese:

1/2 Cup  Coconut Manna (butter)
1 Cup  Powdered Sugar
4 TB  Butter substitute
1/2 tsp  Lemon juice
1/4 tsp  Vanilla Extract

Combine all ingredients into small bowl and mix until smooth.  Set aside.

Strawberry Butter Cream Icing:

1/4 Cup + 1/8 Cup  Butter substitute -room temp
1/4 Cup + 1/8 Cup  Spectrum Shortening
pinch of salt
2 1/4 Cup  Powdered Sugar
1 1/2 TB + 1 tsp  Strawberry puree (or strawberry jam)

In mixing bowl, combine butter, shortening and pinch of salt.  Mix on medium speed about 4-5 minutes.  Add in powdered sugar and strawberry puree, mix on low until combined then turn up to medium speed and mix until fluffy, about 3-5 minutes.  Place in piping bag with desired tip.

*note- This butter cream icing is best at room temp.

To Assemble:

Once cake is cooled, cut out desired shapes.  (I used a 1/3 cup measuring cup to cut out small circles)  Spread "cream cheese" on top of one of the cut out shapes.  The "cream cheese" is fairly thick, but you can dip a knife in warm water to smooth out if desired.  Top with another cut out piece of cake and ice with butter cream.  Enjoy!


Or:

Cut cake into small squares and just ice with butter cream!

Save image to computer and print!

Also shared at: Fat Tuesday, Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Whole Food Friday

Oven Baked Carrot Fries

Oven Baked Carrot Fries

As a parent of a Autistic child, getting my kid to eat a "balanced meal" is a real challenge.  I feel like I am jumping through hoops every day, especially during this time of the season when everybody is sick.  I hide veggies in everything.  From burgers to muffins.  So when she gobbled down two plates of these, I fell off my chair,  and then thought it might be worth posting the simple recipe!  I hope your "picky little eater" enjoys as much as mine did.

Oven Baked Carrot Fries:

oven 425

4 large  Carrots

1 TB  Olive Oil or Canola Oil

1 tsp  Sea Salt

Peel and cut carrots into "fries".   Place in small bowl and toss with olive oil and sea salt.  Once coated, place on parchment lined cookie sheet.  Bake for 20 minutes, then flip and bake for another 15 minutes.  

*These don't crisp-up like a regular french fry, they are soft like a sweet potato fry.  

Allergy Free Blueberry Cupcakes with Lemon Curd and Lemon Buttercream Icing

When I saw a picture of a similar cupcakes on Pinterest, I knew I had to try and re-create them Allergy Free.  Hope you enjoy!      (GF/CF/SF/ V)

Allergy Free Blueberry Cupcakes with Lemon Curd and Lemon Buttercream Icing:

Vegan Lemon Curd:     ( Make 1st to allow time for cooling and set up)
3/4 cup  Sugar
1/2 cup plus 2 TB Coconut (carton) Milk
2 TB  Lemon Juice
1 1/2 TB  Cornstarch
Pinch of salt
2 TB  Butter substitute

Add Sugar, coconut milk, lemon juice, cornstarch and salt to small saucepan.  Whisk until well blended.  Turn on stove to medium heat and whisk continuously until it starts to boil and thickens.  Add butter and keep whisking at a low boil until thick.  Place in a bowl and refrigerate to cool.

Vanilla Blueberry Cupcakes:
oven 350 degrees  9 cupcakes   

1 cup  Brown Rice Flour
1/4 cup  White Rice Flour
1/4 cup  Tapioca Starch
1/2 tsp.  Xantham Gum
1 tsp.  Baking Powder
1/2 tsp  Baking Soda
1/4 tsp  Sea Salt
1/2 cup  Coconut (carton) Milk
1/2 tsp  Apple Cider Vinegar
1/2 cup Spectrum Shortening
1 cup  Sugar
1 TB  Egg Replacer mixed with 1/4 cup milk substitute
1/2 tsp  Vanilla
1/2 cup  Blueberries mixed with 2 TB white rice flour

Mix in separate bowl flours, starch, xantham gum, baking powder, baking soda and salt. Whisk until blended.  Mix in another separate bowl coconut milk and apple cider vinegar.  Cream in blender, Spectrum, sugar, egg replacer mixture and vanilla.  Add 1/2 of dry mixture and 1/2 of milk mixture to the creamed mixture. Mix until well blended.  Add the rest of dry mixture and the rest of milk mixture and blend until smooth.  Fill cupcake liners 1/2 way up.  Drop in 4-5 coated blueberries and top off with batter until filled to top.
Bake 25 minutes or until toothpick comes out clean.  If using frozen blueberries, your cupcake may need a few more minutes.   Cool.

Lemon Buttercream:

1/4 cup plus 1/8 cup  Butter substitute
1/4 cup plus 1/8 cup  Spectrum Shortening
pinch of salt
2 1/4 cups  Powdered Sugar
1 1/2 TB  Coconut (carton) Milk
1 tsp  Lemon Juice

Cream butter, shortening and salt until very creamy on medium speed.  (about 4-5 minutes)  Add powdered sugar, coconut milk and lemon juice.  Mix until well blended and fluffy.  (about 3-5 minutes)

To Assemble:

Cut out center of cooled blueberry cupcake. Save top and cut off bottom so flat.  Fill with lemon curd and replace top.  Ice with lemon buttercream and add 1 single blueberry to top.  Store in cool area.  If refrigerated, bring out cupcakes prior to eating so buttercream softens.