Coffee Cake in a Mug (Microwaved!)

I was bored today after school, and decided to find a recipe that I could cook in a mug, and I found this on Chocolate Covered Katie: The Healthy Dessert Blog, and I absolutely loved it! I followed the recipe below, and as seen in the picture, it only filled half of the mug. (I suggest doubling the recipe to completely fill the mug.)

Milk, Egg, Soy, Nut, and Peanut Free


Batter:
2 tbsp flour
1/4 tsp baking powder
1/16 tsp salt
1 tbsp sugar
1 tbsp plus 2 tsp water
2 tsp melted milk free, soy free margarine (can be substituted for oil or applesauce)
1/4 tsp pure vanilla extract

Streusel:
1/8 tsp cinnamon
1 and 1/4 tsp brown sugar
1/4 to 1/2 tsp melted milk free, soy free margarine (can be substituted for oil or applesauce again)
Tiny pinch of salt

Combine dry batter ingredients and mix. Add wet batter ingredients in and mix. In a separate bowl, mix streusel ingredients. Put half of batter in the mug, then layer on top half of the streusel. Add the second half of the batter, and on top of that the other half of the streusel. Bake in the microwave for about 1 minute. However, the time may vary depending on your microwave, so add 10 seconds on until you find it desirable.

Please remember to double check all ingredients for your food allergens. Enjoy!

-Alli

Cinnamuffins

Milk, Egg, Peanut, Nut, and Soy Free!

1/4 Cup oil
1/2 Cup dark molasses
1 Cup applesauce
1 1/2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt

Optional: 1/2 cup raisins

Preheat oven to 375 degrees. Line muffin tins with paper liners. Mix oil, molasses, and applesauce. Sift together flour, baking soda, baking powder, cinnamon, and salt. Stir together wet and dry ingredients, add raisins if desirable.

Drop into muffin cups and bake 18-20 minutes. Makes about 12 muffins- top with a sprinkling of powdered sugar.


Please remember to double check all ingredients for your food allergens.
Enjoy!

-Alli

Oreo Muffins

I did not make these- my mom discovered this recipe on
Nabisco World and that is where the picture is from.

Milk, Egg, Peanut, and Nut Free

1-3/4 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup cold milk free, soy free margarine
1-1/2 Tbsp. water, 1-1/2 Tbsp. oil, 1 tsp. baking powder (Egg Substitute- mix together in separate bowl before adding to the mix)
1 cup soy milk
16 Oreo cookies coarsely chopped (about 2 cups)

Preheat oven to 400 degrees. Mix flour, sugar, baking powder, and salt in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
Mix egg substitute together in a separate bowl and add in soy milk; whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in chopped cookies. Spoon evenly into 12 greased or paper-lined medium muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan; cool slightly on wire rack and serve warm.

I really enjoyed these muffins-- and my friends do too! They can be a little dry, but as I am not a professional baker, I cannot tell you how to fix that. If anyone makes these and figures out how to fix it, let me know! In the mean time, enjoy!

Please remember to double check all ingredients for your allergens!

-Alli

Egg Substitute

Milk, Egg, Nut, Peanut, and Soy Free

One staple in any baking recipe is eggs. But when you're allergic to eggs, it becomes a big issue to find a dessert you're not allergic to! In a FA cook book my mom has always had, there are multiple egg substitutes, but this is the one I've always used, and I hope it helps you too!

ONE EGG:
1 1/2 TBL. Water
1 1/2 TBL. Oil (not peanut)
1 tsp. Baking Powder

TWO EGGS (just double):
3 TBL. Water
3 TBL. Oil (not peanut)
2 tsp. Baking Powder

Please remember to double check all ingredients for your food allergens. I hope you can use this to your benefit!

-Alli

Potato Chip Cookies

Milk, Egg, Peanut, Nut and Soy Free

1 cup milk free, soy free margarine
1 cup sugar
1 tsp vanilla
1 3/4 cup flour
1 cup crushed potato chips

Roll into balls and bake at 350 degrees on ungreased sheet until golden. (About 8-10 minutes)

This is a very simple recipe, but as a salty snack lover, they are great!

Please remember to double check all ingredients for your food allergens. Enjoy!

-Alli

Turkey Meatballs

Milk, Egg, Nut, Peanut, and Soy Free

1 1/4 lb ground turkey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup bread crumbs

Use hands to mix ingredients into the ground turkey. Take spoon-fulls of the meat and roll into balls. Put meatballs on a cooking sheet. Drizzle with olive oil and put in oven at 400 degrees for 20 minutes. Flip over and cook for another 10 minutes.

Please remember to double check all ingredients for your food allergens. Enjoy!

-Alli

Donna's "Butter" Cookies

Milk, Egg, Peanut and Nut free

2 Sticks of milk free, soy free margarine
2/3 cup sugar
Egg Substitute for 2 eggs: 3 T. water, 3 T. veg. oil, 2 tsp. baking powder
1 tsp vanilla
1 1/2 cups flour

Mix all ingredients together.
Drop by teaspoon-full onto an ungreased baking sheet.
Bake at 350 degrees for about 10 minutes or until golden brown around the edges.


These cookies are delicious! Credit goes to my mom's friend Donna who gave my family this recipe and credit goes to my mom for changing this recipe to be allergy friendly!



Please remember to double check all ingredients for your food allergens. Enjoy!

-Alli

Birthday Cake

Milk, Egg, Peanut, and Nut Free

3 cups cake flour
1 3/4 cups sugar
3/4 cup orange juice (or soy milk) & 1/2 cup water
1/2 cup shortening (I use Crisco)
3 T. water, 3 T. oil, 2 tsp. baking powder mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease (with shortening) and flour cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake for 40 to 45 minutes, until cake tester inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.


My family has been using this recipe for forever! Whenever my friends come over for my birthday they love it as well! They tell me it tastes exactly like regular cake! And if you want to make it a funfetti cake, just add sprinkles into the batter while mixing. This is a double layer cake recipe and you can use two different cake pans of your choice. With the cake to the left we used two different sized pans to make it layered. All props go to my sister Claire for decorating!


Please remember to double check all ingredients for your food allergens.
Enjoy!

-Alli