Saturday, July 16, 2011

Diary, Egg, and Nut Free S'mores Cookie Bars

Who doesn't love making and eating s'mores around the campfire.  I know that it a treat that we enjoy every summer using marshmallows, graham crackers, and Divvies chocolate bars.  But for times when you don't have a fire, such as at the beach or a backyard BBQ, you can have these cookies instead.


½ c soy butter softened
¾ c packed brown sugar
¼ c soy yogurt (chocolate or vanilla flavor)                                   
1 tsp vanilla
¾ c graham cracker crumbs                                                                             
1 ¼  c flour
2 tsp b powder
¼ tsp salt
1 c dairy and nut free chocolate chips
1 ½ c mini marshmallows

Grease the bottom and sides of a square 8 x 8 baking dish with shortening.  Preheat the oven to 350 degrees.  In a large bowl, cream together the soy butter and brown sugar until soft and crumbly.  Next add the soy yogurt and vanilla and beat again on low speed.  

To make graham cracker crumbs take 1 packet of graham crackers (about 10) and place them in a medium ziploc bag.  push out the air and close it up.  Crush up the crackers with your hands.  Then lay the bag down and roll over the small pieces with a rolling pin until they are fine crumbs.  If you are feeling brave just crush them on a board with your rolling pin, but I usually end up with crumbs everywhere when I do that.  

Add the graham cracker crumbs, flour, baking powder, and salt to the bowl and mix until a soft dough forms.  Take just less than half of the dough and press it into the bottom of the baking dish.  Sprinkle the chocolate chips over the dough in a single layer.  Sprinkle the mini marshmallows over the chips in another single layer.  Next comes the tricky part.  Take a handful of the remaining dough in press it out between the palms of your hands and lay it over the marshmallow layer.  Repeat this until all of the dough it used and the marshmallows are covered.  

Bake for 30 minutes and cool completely before cutting into squares and serving.  Otherwise the cookies are very melty and sort of fall apart.  I can't resist and always take a little bite with a spoon when they come out of the oven.  This makes 16 bars that are 2 x 2 inches.  

Tuesday, July 5, 2011

Dairy, Egg and Nut Free Strawbabababerry Shortcake

If you have ever eaten strawberry shortcake at a restaurant or baked shortcake yourself, you know you will never buy those little six packs of "shortcake" at the supermarket again.  And if you have a kids with food allergies, you're probably wondering what you can make to have strawberry shortcake.  Try this recipe when you have some fresh picked berries to enjoy it with.


2 c flour
4 tbs sugar
2 tsp b powder
1 tsp salt
½ stick soy butter
2/3 c soymilk plus 1 tbs vinegar


Preheat oven to 400 degrees.  Measure the dry ingredients and pour into a medium sized bowl.  Stir to combine.  Make a well in the flour mixture and add the melted soy butter.  Stir gently with a large spoon.  Add the soy milk mixture and stir until it is all mixed together.   The batter will be very lumpy.  Be careful not to overmix the batter, it will make the shortcake tough.  Spoon into 8 clumps onto an ungreased baking sheet.  Bake for 14 - 16 minutes.  Let cool for 10 minutes before slicing in half horizontally.

While to shortcakes are cooking, rinse and slice 1 quart of fresh strawberries.  Sprinkle with ¼ c of sugar and let rest for at least 30 minutes. 

Place the bottom half of the shortcake on a dish and cover with strawberries and sauce.  Scoop soy vanilla ice cream on top.  Place top half of shortcake on the ice cream and serve.  Garnish with fresh mint if desired.