dessert

Egg Free Peanut Butter Blondies with Chocolate Chips – Vegan Adaptable

Peanut butter is a staple in our home.  We always have a jar around because between peanut butter and jelly sandwich’s, peanut butter crackers (or graham crackers), and just plain ol’ peanut butter on a spoon, we kind of run out, a lot.  It’s just yummy, filling, and if eaten in moderation, it’s good for you.

This recipe is sweet, peanut buttery, and decadent.  Perfect for all peanut butter lovers out there!

Peanut Butter Blondies with Chocolate Chips - Vegan Adaptable

What do you need?
1/2 cup creamy peanut butter – we used Peanut Butter Co.
1/3 cup butter, softened – to make it vegan, use your favorite substitute
2/3 cup sugar
1/2 cup packed brown sugar
2 tablespoons ground flax
6 tablespoons water
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1 cup semi sweet chocolate chips – we used Enjoy Life Brand

What do you do?
1. Preheat oven to 350 degrees and grease a 9X9 inch baking dish.
2. Mix together your ground flax and water, set aside to make eggs.
3. In one bowl mix together your flour, salt, and baking powder, set aside.
4. In a large bowl cream together your sugars and butter.
5. Add your eggs and vanilla.
6. Mix together until just combined. (I think the key is not over mixing when using flax “eggs”)
7. Slowly add your flour mix to your peanut butter, mix until combined, remember not to over mix.
8. Stir in your chocolate chips.
9. Spread your mixture into a baking dish.
10. Bake for 30 to 35 minutes or until a toothpick comes out clean.

Allow to cool completely. Cut into squares and enjoy!

5 Ingredient Banana Pudding Ice Cream

When it comes to buying ice cream with a kid who has food allergies, it’s hard. Eggs and tree nuts are amongst almost every ice cream brand you come across.  We have found one brand that is allergy friendly and we do purchase it, however it’s just plain jane vanilla.  Nothing wrong with plain vanilla, but let’s face it, kids want something different from time to time.  I ran across an ice cream recipe once that was so easy to make, you start with a few basic ingredients and then add to it to make the flavor profile your looking for.

5 Ingredient Banana Pudding Ice Cream

What do you need?
2 cups heavy whipping cream
1 can sweetened condensed milk
2 tsp vanilla flavor
2 ripe bananas, one sliced and the other quartered
1 cup chopped vanilla wafers (Back to Nature brand is very allergy friendly)

What do you do?
1. Beat the heavy whipping cream until it’s stiff.
2. Fold in the sweetened condensed milk.
3. Put into your ice cream maker.
4. Right before it’s finished, throw in the quartered bananas.
5. When it’s finished, put into your freezer safe container.
6. Sprinkle the bananas over the top and then stir in.
7. Sprinkle all but about 1/4 cup of the vanilla wafers on top and stir in.
8. Sprinkle with the remaining vanilla wafer crumbs.
9. Cover and freeze for at least 2 hours.

this recipe was adapted from south your mouth

Egg Free Chocolate Cupcakes with Peanut Butter Frosting

When I was at the grocery store the other day I grabbed some flour because I was slap out.  Now, I hardly ever bake anything on the back of a container, not because it’s not good, but because I usually go for a cook book or website recipe first.  However as I was pouring the flour into the container for the pantry, I noticed this recipe.  It was only for 12 cupcakes, and I love that!  I had everything on hand so I thought well why not give it a go. Let’s make it egg free!

Egg Free Chocolate Cupcakes with Peanut Butter Frosting

What do you need?

Cupcakes:
1 tablespoon ground flax seeds
3 tablespoon water
1/2 cup boiling water
1/3 cup unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter, room temp
3/4 cup sugar
1 teaspoon vanilla

Frosting:
2/3 creamy peanut butter
1/2 cup butter, room temp
3 cups powdered sugar
1/4 cup milk

What do you do?

1. Heat oven to 350 degrees. Place your baking cups into your muffin tin. This recipe will make 12 regular size cupcakes.
2. Mix together your ground flax and 3 tablespoons water, set aside.
3. Mix together your boiling water and cocoa, set aside.
4. Mix together your flour, salt, baking soda, and baking powder, set aside.
{Yes, you use lot’s of mixing bowls, but it’s yummy!}
5. In a large bowl cream together your butter and sugar.
6. Add your “egg” and vanilla. Beat until incorporated.
7. Start with your dry mixture and then your cocoa mixture, adding in a 3rd at a time, waiting until it’s combined before adding the next. Take turns starting and ending with your dry ingredients.
8. Once combined, spoon about 2 1/2 tablespoons per muffin cup to make even cupcakes.
9. Bake for 15-20 minutes or until a tooth pick comes out clean.

Once your cupcakes have cooled, it’s time for the frosting!
1. Beat the peanut butter and butter together on medium speed until smooth. Add in the powdered sugar, a small amount at a time, or you’ll end up with a cloud of dust all over yourself and your counter.
2. Add in half of your milk.
3. Mix thoroughly. Add in the other half of your milk.
4. You can use a piping bag, or just use a butter knife or fancy frosting thing to decorate your cupcakes with. If you don’t have a piping bag but want the look of it, you can use a zip top bag and cut one of the corners off. I am not a pastry chef so I went with spreading that stuff on with a butter knife! 😉

Recipe was adapted from the Immaculate brand of Organic All-Purpose Flour.