Healthier Apple Crisp (also dairy-free!)

Ingredients:
10 C sliced apples.
1Tbsp whole wheat flour
1/2 C Splenda
2 tsp ground cinnamon
1/2 C water
1 Tbsp honey

1/2 C whole wheat flour
1 cup quick oats
1/2 C brown sugar
1 Tbsp honey
1/4 tsp baking soda
1/4 tsp baking powder
1/3 C melted vegan margarine (I used Better Life)

Directions:
1. Place apples in a 9 x 13 pan. I left the peels on mine because that is where most of the fiber comes from. Feel free to peel your apples if that is how you prefer them.

2. Mix 1 tbsp of flour, Splenda, cinnamon, honey and water together. Pour the mixture evenly over the apples.
3. Combine 1/2 C flour, oats, brown sugar, baking soda, brown sugar, honey, and melted margarine. Stir together and crumble over the apple mixture.

4. Bake for 40 minutes at 350 degrees.

I didn't get a chance to take a pic of the finished product, but it was yummy. This would be especially good with a scoop of vanilla ice cream, frozen yogurt, or almond ice cream for all you dairy-free folks out there.

Enjoy!
~Macy

Dairy-Free Chocolate Chip Cookies--AKA--Philly Dough Cookies

I have been doing so much cooking and baking lately and I haven't posted any of the recipes! In an effort to be less lazy I am posting the recipe for dairy-free chocolate chip cookies.
My poor little Phillip has been the fussiest baby I have ever encountered and it turns out that is because he has a milk protein allergy/sensitivity. We cut out milk and it made a huge difference. Unfortunately, we have had to cut out ALL dairy. Even the milk in bread and cookies makes him sick, so we have taken to making our own bread and goodies at home.

Ingredients:
1 C shortening, 1/2 C sugar, 1 C brown sugar, 2 eggs, 1 tsp vanilla extract, 2 1/4 C flour, 1 tsp baking soda, 1 tsp salt, 2 C dairy-free chocolate chips. Harmons sells allergy-friendly chocolate chips!

Directions:
1. Preheat oven to 350 degrees F.
2. Cream together shortening, brown sugar, and white sugar. Mix in eggs and vanilla.
3. Combine the flour, salt, and baking soda and add them to the batter. Stir until completely moistened.
4.  Stir in the chocolate chips.
5. Place onto a greased cookie sheet or wax paper in table-spoon sized heaps.
     Bake for 11 minutes or until golden around the edges.

These are really good and I am so glad that Philly doesn't have to be left out of the cookie fun.

~Macy

Pumpkin Chocolate Chip Mini-Loaves

Since I'm hosting a pumpkin-themed link party I decided I should probably contribute something: Pumpkin chocolate chip mini loaves.
To get myself in the mood I made a stop at Starbucks and got myself a nonfat pumpkin spice latte. Yum!
While the Daddy and the munchkins watched Spooky Buddies (anyone else have a problem with the farting scene??) I whipped up a batch of yummy pumpkin chocolate chip bread.
The recipe is modified from the Betty Crocker website.

Ingredients:
8 cups all purpose flour
4 tsp baking soda
2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
A pinch of allspice
A pinch of ground ginger
4 cups sugar
1 1/2 cups butter or margarine, softened
8 eggs
1 cup water
30 oz can pumpkin puree
2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees.

In a medium/large bowl mix the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.

In a large/extra large bowl mix the margarine or butter and sugar on LOW until it is creamy.
Add the eggs one at a time, mixing well before adding the next egg.
Add the water and pumpkin puree and mix on low until well blended.

Combine the dry and wet ingredients and stir until it is completely moistened.
Stir in the chocolate chips.

Spray the bottoms of the loaf pans with non-stick cooking spray. Fill the loaf pans 1/3 of the way full and bake for 35 minutes. If you are using full-sized loaf pans bake for approximately 65 minutes.

*This recipe will yield at least a dozen mini loaves or 4 regular sized loaves.
   If you have a 15 oz. can of pumpkin puree just half the recipe.

I didn't have plastic wrap, so I wrapped the loaves in wax paper and secured them with jute cord. I also added a little fake leaf for some Autumn charm.

Happy baking!
~Macy

Homemade Zinger Balls

I love me some Zingers! What's not to love? Cake, cream filling, raspberries (or strawberries) and coconut all mushed together in one little snack cake. Recently, I was playing with my Babycakes cake pop maker and decided to try my own version.

Ingredients:

Vanilla cake mix

cool whip

strawberry or raspberry glaze

coconut

Make you cake as usual in a cake pop maker or in your own oven.

When the cake ball is cool enough to handle roll it around in your fruit glaze.

Inject your glazed ball with cool whip and sprinkle with coconut.

Cover the cake balls and put them in the fridge for an hour. This is important, because they just don't taste right until they have been refrigerated.

How did yours turn out? Mine were messy and not very pretty, but oh boy were they tasty!

~Macy

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Brownie Kabobs

This fun, easy recipe puts a new spin on kabobs.

Just prepare your brownies according to your recipe. I used the boxed brownie mix.

If you are using a baking pan, cut the brownies into 1 inch square pieces. I used my Babycakes cake pop maker and they came out the perfect size. Bonus: I didn't have to use my oven in this hot weather.

Cut up your strawberries and alternate strawberries and brownies on your skewer.

Add a side of ice cream for dipping. This works really well if the brownies are still warm.

Enjoy!

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