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Holiday Whoopie Pie Recipe

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One thing I really love about the holidays is the smell in the air at this time of the year: a mix of pine (from the fresh Christmas tree) and baked goods.  Mmmmm, holiday eating!

I’ve adapted this recipe from Toronto Star’s Cookie Calendar Day – Chocolate whoopie pies from Mabel’s Bakery for a dairy-free and egg-free frosting version (my daughter can have eggs in baked goods, not raw). The result?  It’s a fun recipe to make with children. AND they’re tasty, soft and chewy. As one of our guests said when he was on his fourth one, “They remind me of my childhood!”.

Ingredients:

Whoopie Pie

  1. 1-2/3 cup (410 ml) all-purpose flour
  2. 1 cup (250 ml) granulated sugar
  3. 1/4 cup (60 ml) cocoa powder
  4. 1 tsp (5 ml) salt
  5. 1 tsp (5 ml) baking powder
  6. 1 tsp (5 ml) baking soda
  7. 1/2 cup (125 ml) unsweetened almond milk
  8. 1/2 cup (125 ml) vegan margarine, at room temperature
  9. 1 large egg, beaten
  10. 1/2 cup (125 ml) hot water
  11. 1 tsp (5 ml) vanilla extract
  12. sprinkles and/or coloured sugar (for decorating)

Frosting

  1. 2 cups (500 ml) icing sugar
  2. 2 tbsp (30 ml) vegan margarine or vegetable shortening (Crisco)
  3. 2 tbsp (30 ml) water

*Store bought icing also works.  I tried the Duncan Hines Fluffy White Whipped Frosting and it worked beautifully!

Baking / Frosting Directions:

  1. Sift together flour, sugar, cocoa powder, salt, baking powder and baking soda
  2. Mix well
  3. Stir in almond milk, vegan margarine and egg (beaten) until smooth
  4. Stir in hot water and vanilla extract.
  5. Mix well. Batter will be runny
  6. Scoop batter into a piping bag (less messy that way)
  7. Pipe onto parchment-lined baking sheets at least 2″ (5 cm) apart. Batter sizes are at least 1.5″ in diameter
  8. Bake in preheated 350F (180C) oven or 325F (160C) convection until puffed but not cracked, about 12-15 minutes
  9. Cool to room temperature
  10. For frosting, mix icing sugar, vegan margarine and water until smooth. Set aside

Assembly Directions:

  1. Turn 1/2 the cookies upside down
  2. Pipe in frosting using a larger round tip.  Make it thick along the edgeswp02
  3. Add remaining 1/2 the cookies gently on top wp03
  4. Place sprinkles / coloured sugar in bowl
  5. Roll edge of each whoopie pie into the sprinkles wp04
  6. Place in sealed container or enjoy immediately! wp06

Makes approximately 24 child-sized whoopie pies, about 1.5-2″ in diameter.

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Corn Salad Recipe

corn salad

On the theme of summer recipes, I thought I’d share a dairy-free favourite of mine that we’ve enjoyed long before Kay was born.  It’s great on its own but can also be a dip for tortilla chips!

Ingredients:

  1. 1 cup of cooked corn (from grilled corn on the cob if possible for that extra smoky flavour, yum!)
  2. 1 can of red kidney beans, rinsed and drained
  3. 1 avocado, halved, peeled, pitted and cubed
  4. 1 tomato, seeded and coarsely chopped
  5. 1 lime, halved
  6. 2 tbsp olive oil
  7. salt and pepper

Directions:

  1. In a large bowl, mix together the corn, beans, avocado and tomatoes
  2. In a separate and smaller bowl, squeeze in the juice of the lime into the olive oil, mix and pour over the salad
  3. Salt and pepper to taste
  4. Gently toss the salad
  5. Serve immediately!
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Mango Dessert Sushi Recipe

Mango Dessert Sushi

Having a sweet tooth runs in our family.  So when it comes to desserts, we definitely LOVE them.

For dairy-free and peanut-free options that are enjoyable to all, we have to get a bit creative with the recipes.  Here’s one we enjoy making with Kay that’s quick and easy: mango sushi with coconut sticky rice.  Mmm mmm goodness!

Ingredients:

  1. 1 cup of sticky rice (also known as glutinous rice), cooked
  2. 1 can of coconut milk
  3. 1 mango
  4. 1 tbsp sugar (or 2)
  5. 1/4 tsp salt

Directions:

  1. Place cooked sticky rice into a medium sized bowl
  2. Pour in coconut milk (can add more to taste)
  3. Sprinkle in salt to taste
  4. Sprinkle in sugar to taste
  5. Mix contents thoroughly
  6. Set aside to cool to room temperature
  7. Peel the mango and remove its seed
  8. Cut mango in thin slices and set aside
  9. Form the coconut sticky rice into sushi
  10. Place mango slices on top of sushi
  11. *Optional* Add garnish (in this case, the blueberry was added by my daughter)

happy-tummy-ometer : 5 out of 5 . “The blueberry mango sushi is my invention!  It is yummier and looks more gooder!”

photo credit : RC2 Films

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Easy Guacamole Recipe

Easy Guacomole RecipeOne great thing about having ripe avocados… it’s time to make guacamole!  It’s so easy to put together (Kay helps with the mashing), takes only 5 minutes to prep and is a healthy, dairy-free and gluten-free dip for chips.

Ingredients:

  1. 2-3 ripened avocados, peeled and pitted
  2. 1 lime, halved
  3. 1 garlic clove, minced
  4. salt and pepper
  5. 1/4 tomato, diced (optional, my child avoids the tomatoes)

Directions:

  1. In a medium bowl, mash the avocados with a fork
  2. Stir in minced garlic
  3. Squeeze in the lime juice
  4. Salt and pepper to taste
  5. Mix thoroughly
  6. Garnish with diced tomatoes
  7. Immediately dip in tortilla chips!

photo credit : RC2 Films