Allergen Free Chocolate Chip Cookies

Does any of you have kids/husband who is allergic to milk/eggs/nuts?? Luckily, I do not. However, my friend, Amy, has a little girl who is allergic to just about everything it seems. Amy is constantly searching for recipes that are "Sophia Safe." Especially baked goods. Among many other things, Sophia is allergic to milk (ALL dairy), eggs, nuts and more. Amy came across this recipe and we tried it together one day at her house. I love cookies and love to bake and, I have to say, these taste like the real deal yet have NO dairy or eggs or nuts at all. It is incredible! She found the recipe on this blog. It has many other good recipes as well.

2/3 c. dairy free shortening

1/2 c. brown sugar

1/2 c. granulated sugar

1 tsp. good quality vanilla extract

1/4 c. unsweetened applesauce

1 3/4 c. all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. mini dairy free chocolate chips

Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer, combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.

Bake 8-10 minutes or until lightly brown. Cool at least 5 minutes on baking sheet and then move to cooling racks. Enjoy!!!

NOTE: The chocolate chips had been ordered from Enjoy Life Foods.(the site offers many allergy friendly products). The ingredients are: evaporated cane juice, chocolate liquor, non-dairy cocoa butter.

Jello Cake

(my two year old was eating this as I was trying to take a picture!)

Ingredients:
1 box yellow cake mix
0.6 oz box strawberry jello
3.4 oz box vanilla instant pudding
1 container cool whip

Bake cake mix in 13x9 inch baking dish according to box directions. Pull out of oven and poke holes into the top of the cake.

Combine strawberry jello with 2 cups BOILING water. Mix well, then pour over hot cake. Refrigerate over night.

Prepare instant pudding according to box directions and spread over cake. Spread cool whip over pudding and enjoy!

Zephyr Pancakes- revisited

I posted this recipe from My Kitchen Cafe, in May. We love it. My husband is constantly asking me to make these pancakes for breakfast. They are so moist and delicious!

Zephyr Pancakes

from the King Arthur Flour Baker's Companion

• 2 cups (8 1/2 ounces) all-purpose flour
• 2 1/2 tablespoons (1 3/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups (10 ounces) heavy cream
• 1 1/4 cups (10 ounces) buttermilk
• 2 tablespoons (1 ounce) butter, melted
• 1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.