Showing posts with label allergy friendly. Show all posts
Showing posts with label allergy friendly. Show all posts

Candy Cane Rice Krispy Treats

Wednesday, December 21, 2011

Day 21 of our holiday treat series features these fun candy cane (shaped and flavored) Rice Krispy treats.  Kids are sure to adore them and since they're easy to make and allergy friendly (no nuts, no eggs), these are perfect for serving at a classroom holiday party! 

One of my kids has a peanut allergy, so every class party I volunteer to bring treats. Every child (young and old) loves Rice Krispy treats. Years ago I found a
Rice Krispy treats cookbook in the clearance aisle of a bookstore. I can tell you that this book has revolutionized the way I make these treats. I had no idea they were so versatile. These are peppermint flavored treats shaped into candy canes. According to my boys the kids at school "went crazy over these!"
Click here for printable recipe. 

Posted by Jen.

Ingredients:
1/4 c butter
1 bag (10-ounces) mini marshmallows (large ones work, but take longer to melt)
red food coloring
1/4 tsp peppermint extract
6 cups Rice Krispies (or generic brand)
non-stick spray

The Directions:
In a large non stick pan, melt the butter. When melted add the marshmallows and melt together, stirring frequently. You may need to spray your stirring spoon with non-stick spray to help it not get sticky.Once the marshmallows are completely melted this is the time to remove it from the heat and add colorings and flavorings. Today we're using a few drops of red food coloring and some peppermint extract. You can add anything from spices to extracts to even a couple Tbsp pudding mix. (Banana nut bread flavored rice krispy treats anyone?!) It's so fun to experiment. Anyway, mix it in thoroughly and then add cereal.Mix the cereal in melted marshmallows until evenly coated.In order to shape them you'll need to work quickly. Have your non-stick spray handy to spray your hands so the marshmallow mixture doesn't stick. Work with the mixture immediately when it's not too hot to handle. (about a couple minutes after mixing it all together).

For the candy canes, scoop (with a spoon) about a fist full size of mixture into your hand. Squeeze it into a rope. Make sure that it will keep its shape. You may need to squeeze firmly. (like playing with playdough)
When it is formed into a rope, bend the top part to resemble a cane. Repeat quickly so that the mixture in the pan doesn't cool too much thus making it harder to shape. You'll have to respray your hands every few canes so that it doesn't get too sticky. I made about 40-50 little 2 inch sized ones (I was baking for two school classes). You can make them as big as you want. Yes, you can press them into a jello roll pan and then use a candy cane cookie cutter to cut them out as well. But then you have left over scraps to piece together. (or eat). I needed every last bit of mixture so I would have enough, so used my hands. These will keep for a couple of days in an air tight container.Last year I colored the marshmallows green and then formed them into wreaths. When cooled, I stuck red hot candies on the wreaths (with corn syrup, or small amount of frosting) and the kids at the school loved them. The possibilities are endless. Just use your imagination.

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Crockpot Chocolate Fudge Cake

Wednesday, June 29, 2011

When the warm weather is upon us, the last thing I want to do it turn on the oven. So it is the season to start using the crock pot more often. Plus, with summer vacation that means that there are kids under foot all day long and therefore less time to actually spend in the kitchen. I love 'mix, pour, and forget about it' recipes. Therefore I love using a slow cooker . This recipe for chocolate cake in the crock pot comes from one of the Betty Crocker publications from September 2000. (I always seem to buy those little Betty Crocker or Taste of Home recipe books at the checkout line and there are always little books for slow cooker recipes.) But as always, I seem to stray a bit from a recipe so there are few of my own alterations. It's egg free so it's safe for those of you who want chocolate cake but can't eat eggs. This is so easy that your kids can even help you with this as well.
Click here for printable recipe


The Ingredients:
1 c flour
1/2 c sugar
2 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp vegetable oil
1 tsp vanilla
1/2 package chocolate chips (optional but you'll thank me later)
1/2 c chopped nuts (optional)
1 c brown sugar
1/4 c cocoa powder
2 c hot water

The Directions:

First spray the inside of your slow cooker with non stick spray or rub butter all around inside the bowl. Mix the flour, sugar, cocoa, baking powder, and salt in a bowl.Stir in the milk, oil, vanilla until smooth. At this point you can add chocolate chips/and or nuts. I add the extra chocolate chips because it gives the cake a more deep chocolate taste. Spread the batter evenly in the crock pot.Meanwhile, heat up the water in a microwave safe measuring cup (4 cups size or bigger). Add the brown sugar and the cocoa powder and stir until smooth. You may need to use a whisk or fork to get out the lumps of sugar.Pour the liquid mixture carefully and evenly over the top of the cake batter in the crockpot.
Cover with the lid and turn the slow cooker on high for 2-2 1/2 hours or until a toothpick comes out clean. Then turn off the slow cooker. The longer you wait to serve this, the thicker the sauce will get.

Now you're probably wondering what kind of cake this will be and you're skeptical about all the liquid on top of the cake. Well, while it cooks, the cake batter pushes its way to the top and the sauce thickens up and ends up on the bottom. What you end up with is chocolate cake floating within its own fudgy goodness. Serve with the sauce and vanilla ice cream.
Yes, you can double this. Use a 4-5 qt crockpot. I think this one was made in a 2 1/2 qt or 3 qt crockpot.

Enjoy!
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Wacky Cake (with Paw Print Decorations)

Thursday, February 24, 2011

  We’ve been making this Wacky Cake recipe, which is completely egg and milk free, for years.  It’s easy to make, doesn’t fall apart,  and actually tastes good too, which is more than can be said for most egg free cake recipes I’d tried previously. 

Since I was making these for a group of kids with some food allergies, I had to make some accommodations to decorate them.   Basically, we combined the Wacky Cake with some store bought Pillsbury Cream Cheese frosting, which ironically, considering its name, doesn’t contain any dairy at all.  Then we added some Oreo cookies, which are also totally dairy free.  While the Junior Mints are dairy free as well, they are processed in a plant with other dairy products, so you may need to substitute those for mini-Oreos if you are making these for someone who is deathly allergic to dairy products (it’s fairly uncommon to have that severe an allergy to dairy, but you should check first to make sure). 

In any case, allergies or not, these cupcakes are fun and perfect for kid-project on a rainy day!  They’d also be perfect for a dog or bear themed birthday party or for a classroom activity.   Smile

Enjoy!

Click here for printable recipe.


The ingredients:

“Wacky Cake”:  Dairy Free Chocolate Cake (No eggs, no milk)
1-1/2 cups all-purpose flour
1 cup sugar
3 Tbs. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. vinegar
5 Tbs. vegetable oil
1 cup cold water


Directions:  In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.

Pour into 8 x 8-inch pan or prepared cupcake tins. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.  Makes 1 (8x8-inch) cake or 12 cupcakes.  Enjoy! 



Paw Print Decorations: 


Baked cupcakes
Dairy Free white frosting  (see note below)
Oreo cookies  (Oreos are totally dairy free)
Junior Mints candies  (these are processed in a plant with other dairy products, but do not contain dairy themselves.  If someone is severely allergic and cannot even eat product processed in a plant with dairy products, then I recommend mini Oreos instead (found with the snack foods))

**NOTE:  I still haven't found a dairy free icing recipe that I totally love, so I usually just buy store bought frosting when I'm cooking for someone with allergies.  Many varieties of Pillsbury frostings do not contain any dairy, including vanilla, buttercream, and cream cheese (Yes, I find it  ironic and somewhat humorous that they have the word "cream" in the title and do not contain any milk products at all).


Directions:
Frost cupcakes with white frosting.  Top each cupcake with one Oreo and three Junior Mints to resemble a paw print. 


(I’m totally in love with my Cupcake Courier !  My mom got it for me for Christmas and I highly recommend it for anyone who regularly brings cupcakes to activities!) 
Enjoy! 


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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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