No Egg Cheesecake!

It's been a while since I shared a post.  This one is for an egg-free cheesecake.  We were recently at a CT winery and there was a delicious dessert wine that was recommended to be served with cheesecake...of course this recipe popped into my mind!

First you can make either a grahamm-cracker crust or an oreo cookie crust for the bottom....I usually crush about 1 package of grahams and add melted butter and press into the pan.

Cheesecake:
3 8oz. packages of cream cheese
1 1/2 cups of sugar
1 TBSP of corn starch
1 TBSP of vanilla
1 tsp. of vanilla
1 pint (16oz) of sour cream

Mix cream cheese, 1 cup of the sugar, cornstarch, 1TBSp of the vanilla and pour onto your crust.  Bake at 350 for 35 minutes.
Take out of oven and cool for 5 minutes.  Increase your temp to 400.
Mix remaining 1/2 cup of sugar, 1 tsp of vanilla and the sourcream.  Pour on top of the cheescake, return to the oven for 10 minutes.

Can be served with fresh strawberries or drizzle chocolate on top.

ENJOY!!!

Egg Free Pancakes!!!

Growing up it seemed that my mom was always making pancakes on a Saturday morning for me and my siblings.  I wanted to be able to do the same thing for my boys, even though they can't eat eggs.  I found this great recipe while searching the internet and wanted to share it with you.

Egg Free Pancakes.....very light and fluffy!

2 cups flour
1/4 cup of sugar
1 1/2 TBSP of baking powder
1/2 tsp of salt
2 cups of milk
1/4 cup of vegetable oil
1/4 cup of orange juice
1/4 of butter melted

Sift flour, baking powder, sugar and salt together
Whisk milk, oil, orange juice and slowly add in the melted butter
Mix the liquid ingredients into the dry ones.  Cook until the edges brown and flip.
Makes about 15 average size pancakes or 8-10 large ones.

ENJOY with some warm maple syrup!!!

Egg/Nut free Chocolate Chip Cookies

I have been trying to find an egg/nut free Chocolate Chip Cookie recipe that truly tastes like a chocolate chip cookie.  After searching the internet and making a few adjustments to other recipes, I think I have a winner!!!

These cookies are very moist and tasty.

1/2 cup of softened butter
1/3 cup of sugar
1/2 cup brown sugar
1 1/2 cups of flour
2 tsp baking soda
2 tsp. vanilla
3 TBSP of vegetable oil
1/2 cup applesauce
1 cup of chocolate chips - I use Hershey semi-sweet chips

Cream together the butter and sugar.  Slowly add the flour and baking soda (mix will be VERY dry and crumbly after this step). Add in vanilla, oil and applesauce and mix for about 2 to 3 minutes until doughy consistency.  Add chocolate chips.

Bake for 8-10 mins at 350 degrees..  When you pull them out of the oven, allow them to stay on the baking sheet for about 5 minutes before moving to a cooling rack.  ENJOY!!!

Substituting Eggs in Cake/Cupcake Recipes

Many of my friends have asked me how I make cakes/cupcakes without any eggs.  I wanted to take a moment and share 2 different ways that I use when baking.

The first way I use a lot when baking vanilla cupcakes since I don't want to lose the cake flavor:
Add 2 tsp. vinegar, 3/4 cup applesauce, 2 tsp. vanilla and 2 cups of water to the cake mix.  Bake according to the directions on the box.  I usaually refrigerate the cake/cupcakes after they cool.

The 2nd way I use A LOT when baking with chocolate or richer flavors since the pumpkin flavor does not come through and change the actual taste of the cake.
Add 15 oz. can of pumkin, 1 Tbsp of vanilla and to the mix and bake according to the directions on the box.....however with this recipe, you only get about 16 cupcakes instead of the traditional 24.

I hope these help with your egg-free baking.  Please feel free to share with others.

Thanksgiving Dessert......when you can't eat eggs.

One of the most traditional desserts at Thanksgiving is the Pumpkin Pie.  However, pumpkin pie has eggs in it.  I wanted to share another simple cupcake recipe that would satisfy the "pumpkin craving" at Thanksgiving.

Pumpkin Spice Cupcakes

1 box of Betty Crocker Spice Cake Mix
1 15oz. can of pumpkin
1/2 tbsp. of vanilla

Mix the ingredients and fill 16 muffin liners
Bake at 350 for 20 mins

Frost with your favorite frosting....I prefer either the Betty Crocker vanilla frosting or the Betty Crocker Cream Cheese frosting (both are egg and nut free).

Enjoy and Happy Thanksgiving!!!

Halloween Treats!

Halloween is here and for those who deal with allergies, it can be a very hard time for your children.  There are so many treats that they want to eat, but can't.  However, there are some great ones out there for them!!!  I wanted to share a list of some nut/peanut free candy that the kids can eat.  I have taken the time to tell my boys what treats to look for when Trick O' Treating in the neighborhood.  It makes it a lot more fun for them if they can come home with things that they can eat!!!

Skittles
Starburts
Nerds
Plain Hershey Bars
Twizzlers
Tootsie Rolls
Tootsie Pops
Dum-Dum Pops
Smarties
Sweet Tarts
Hershey Kisses - original
Betty Crocker Fruit Snacks
Kellogg's Fruit Snacks
Hershey Milk Chocolate Whoppers
Jolly Ranchers
Jolly Rancher Soft and Chewy Candy
Hershey Rolo's in Milk Chocolate

I hope this list helps and you have a wonderful Halloween!!!

Apples, Apples, Apples....

It's that wonderful time of the year when apples are in season!!!  Yesterday, my youngest son and I took a ride to the local orchard to get some apples....for eating and baking!!!  One of my favorite things to make this time of year is homemade apple crisp.  I wanted to share this egg-free recipe with you.  Enjoy!

5 large apples, peeled and sliced
2 tsp of cinnamon
3/4 cup of flour
1 cup of sugar
2 tsp of baking powder
1/3 cup of softened butter
1/4 cup water

In a 8x8 baking dish, layer the sliced apples, sprinkle with water and cinnamon.
In a small bowl, blend the sugar, flour, baking powder and butter...(you want a crumbly mixture). 
Top the apples with this mixture, sprinkle with a little more cinnamon and bake for 40 minutes at
350 degrees.  Serve warm with vanilla ice cream on top.  (makes about 6 servings)