Oh, the weather outside is frightful! Up here in the Northeast we got 2 decent sized snowstorms within a few days of each other and in between we had some bitter cold. Probably not the kind of weather that would normally make you crave ice cream, but there is something so perfect about peppermint stick ice cream in the winter. And I’m pregnant…so my normal, seasonally appropriate cravings are all off.
This recipe is originally from the Speed Bump Kitchen but because we are also soy free I needed to adapt it to our needs. The end result is a creamy, refreshing ice cream with just the right amount of peppermint flavor. Delicious!
Candy Cane Smashing Machine!
Nope, Not having any fun here 🙂
1 can of full-fat coconut milk (refrigerated until chilled, I kept mine in the fridge overnight)
3 cups of coconut milk (the kind in a box, I used So Delicious)
1/2 a bag of mini-marshmallows (10.5 oz size)
1/2 Cup of sugar
2 Tablespoons of mild oil (I used canola)
1/2 teaspoon peppermint extract
3 candy canes, put into plastic bags and crushed
Few drops red food coloring (optional)
Place the marshmallows in a large microwave safe bowl and heat for 1 minute, they will expand quite a bit. Whisk until smooth. Open your can of chilled coconut milk. There will be a thick, waxy layer on top, scoop this layer and any other solids out into a bowl and discard all of the water left behind. Add 3 cups of boxed coconut milk and whisk together. Slowly pour coconut milk and sugar into marshmallows. Microwave for another 3 minutes, stirring once every minute. Add the oil, the peppermint extract and the food coloring and stir. Cool down in the freezer or refrigerator before pouring into an ice cream maker. I let mine cool for about 4 hours in the fridge. Follow instructions for your ice cream maker (I love my Kitchen-Aid stand mixer attachment!) At the end of freezing, pour in the bags of crushed candy canes and mix well. The ice cream at this point will be a very soft frozen consistency. Not ideal, but definitely good enough for a taste 🙂 Transfer the ice cream to a freezer container and allow to freeze overnight. Enjoy!
I finally figured out a way to make stir-fry! I’ve been on the lookout for a good soy free stir-fry sauce (Oh, how I miss teryaki!) and found that a lot of alternatives are either fish based (another JT allergy) or seem too complicated. I finally found an alternative that works for us. This recipe is sort of a mix between this one and this one. I thought it was a great alternative and I can’t wait to make more stir-fry!
Stir Fry Sauce
1 Cup red wine
3/4 Cup brown sugar (not packed)
about 3/4 Teaspoon ground ginger
1 Tablespoon minced garlic
1/2 Cup orange juice
Salt and Pepper to taste
(I didn’t have any, but I think some orange zest would have been really nice at the very end)
So, I’m not going to write a really complicated recipe here…
I put it all in a sauce pan and cooked it down for about 20 minutes. Then I cooked up my stir fry as I normally would, using this as the sauce. My stir fry had chicken, carrots and broccoli served over white rice. I think pea-pods and onions would have been a great addition. I think you could use any veggies that do well paired with sweeter flavors. Enjoy!!
I’m finally getting around to sharing our sugar cookie recipe…better late than never right? And besides, sugar cookies are great at Christmas, but I think you can enjoy them all year round. Hearts on Valentines day, shamrocks for St. Patty’s day and eggs to decorate for Easter (especially good for those with egg allergies who can’t decorate the real thing!). The original recipe came from an old Parent’s Magazine’s Christmas Holiday Book and was adapted to be allergy free by my Mother-in-law, Jan, just like the gingerbread cookie recipe.
1 1/2 Cups sugar
1 Cup dairy and soy free Butter (we use smartbalance with flax)
One big jar baby food bananas
1 1/2 teaspoons vanilla
3 1/2 Cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream sugar and butter until light and fluffy; beat in banana’s and vanilla. Sift in flour, baking powder and salt, blend well. Pat into a ball, wrap in foil or plastic wrap and chill until firm. Divide dough and roll out on floured surface, cut with desired shapes. Bake on greased cookie sheet or parchment paper in preheated oven at 375 until edges are golden, about 5 to 7 minutes. Enjoy!
The cutest helpers around!
I LOVE sunbutter!
This is a fairly recent discovery. I was reluctant to try sunbutter (made from sunflower seeds) with JT because I had heard that its color and texture were very similar to peanut butter. I was worried that if he got used to something so similar to peanut butter that he could get confused easily and mistake one for the other. Now he is old enough to understand the difference, so we decided to try some.
I was really hoping “SB + J’s” would become a fast favorite, but my kids are SUPER picky and so JT has decided he doesn’t like it, which means Molly won’t even try it 😦 But don’t let this dissuade you…I LOVE it!!! And I think if my kids weren’t so darn picky they would love it too. I love sunbutter and jelly sandwiches (I had SO missed PB+J’s), and I love it on toast and as a snack on crackers. It’s texture, color and smell are very close to peanut butter and it’s delicious. It has a deeper and richer flavor than peanut butter. I actually think I prefer it.
I found a sunbutter cookie recipe on pinterest and was over-joyed! Peanut butter cookies were one of my favorite treats and after falling for sunbutter I knew it would make a good alternative. I used this recipe from baking bites, using JT safe butter and replacing the egg with 3/4 of a jar of stage 2 banana baby food. Just making that criss-cross pattern on the top of the cookie made me happy! The kids had a great time helping me make them too! And they came out great, they are DELICIOUS! I find them to be slightly saltier than a peanut butter cookie. I’m so excited to have another cookie recipe to add to my pretty small cookie repertoire. (Don’t be alarmed if the inside of the cookie turns a greenish color, it’s due to “cholorgenic acid” which is found in the sunflower plant and is totally normal)
Yummy sunbutter cookies!
Allergen free slow cooker meatballs.
1 lb. ground turkey
1/2 Cup panko breadcrumbs (You can also use crushed rice krispies for wheat free. Or if you are able to have italian breadcrumbs use them and omit the next 6 ingredients.)
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1-2 cloves minced garlic
1/2 large (or 1 small) onion, chopped
1 jar pasta sauce ( I used Classico fire roasted tomato and garlic)
1 can crushed tomatoes
1/2 can tomato paste
1 green pepper sliced thin (optional)
In a bowl mix ground turkey, breadcrumbs, salt, parsley, pepper, onion powder, oregano, basil, garlic and onion. Shape the mixture into 16 meatballs. In the slow cooker mix the jar of pasta sauce, crushed tomatoes, tomato paste and pepper (if desired). Place the meatballs into the sauce and cook on low for about 6 hours.
I’m no photographer…but here they are in the crock pot.
We tried this dessert with crescent rolls the other night and it was a huge hit with the kids. It was easy, fast and fun to make, JT safe, and the kids thought they were delicious. We don’t do a ton of baking here, mostly due to my lack of skill, so when something this easy comes along I get very excited! I don’t think I would necessarily entertain with this dessert but for a rainy day at home they are perfect. I snapped a few quick pictures of the kids while they were helping me make them. Maybe next time I’ll remember to clear all the junk from my kitchen before breaking out the camera!
JT and Molly, excited to try a new treat!
1 package of Pillsbury original crescent rolls
8 Marshmallows (we usually use Kraft but are also able to use the Market Basket brand)
1/4 Cup melted “butter” (We use Smart Balance buttery spread with flax, it’s dairy and soy free. Use whatever “butter” works for you)
1/4 Cup of cinnamon and sugar
Preheat oven to 375. Open crescent rolls and separate on perforated lines to make 8 triangles. Dip 1 marshmallow into melted butter (or substitute) and then into cinnamon and sugar mixture until totally coated. Place coated marshmallow onto 1 dough triangle and roll the crescent roll around the marshmallow. Pinch edges to completely seal the marshmallow in. Continue with remaining marshmallows.
Once you have your 8 little marshmallow bundles there are 2 options. We placed ours on a lined cookie sheet and put them into the oven. You could also grease 8 sections of a muffin pan and place the bundles into the muffin pan to kind of catch the marshmallow that escapes while cooking. bake for 12-14 minutes. Cool and enjoy!
Easy enough for the kids to do!
I think she likes it!