The post Lemon Mug Cake with Cream Cheese Frosting appeared first on Kids with Food Allergies.

Avg. rating 5 from 4 votes.

Recipe Information

Ingredients

Directions

Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.

To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.

Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.

While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.

After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.

Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.

To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.

Carefully remove the brownies from the pan, then cut into squares.

Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.

Notes

Substitutions

The post Brownie-Bottom Pumpkin Bars appeared first on Kids with Food Allergies.

Avg. rating 5 from 4 votes.

Recipe Information

Ingredients

Directions

In large saucepan melt margarine and SunButter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add cripsy rice cereal. Stir until all the cereal is coated in the marshmallow and SunButter mixture.

Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. You can also line the pan with waxed or parchment paper. Using an oiled spatula or waxed paper, press mixture evenly into the pan. Cool then cut into 2-inch squares.

Notes

Substitutions

The post SunButter® Crispy Rice Treats appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Preheat oven to 425°F. Grease an oven-proof baking dish with margarine.

Peel pears and cut in half lengthwise. Remove cores. Place pears, flat side down, in a single layer in prepared baking dish. For individual servings, you can use small gratin dishes. Sprinkle sugar evenly over pears and dot with margarine.

Bake for 30 minutes or until pears are tender, but not too soft. Test with the tip of a sharp knife. The sugar and margarine should have caramelized.

Pour creamer over pears and return to oven. Bake an additional 10-15 minutes basting the pears with the caramel cream sauce every 5 minutes. Pears should be soft and sauce should thickened and ivory in color.

Remove pears from oven and allow to cool slightly. Serve pears in a shallow bowl or rimmed plate with the caramel sauce. These are also delicious served with dairy-free vanilla ice cream.

Notes

Substitutions

The post Vegan Baked Caramelized Pears appeared first on Kids with Food Allergies.

Avg. rating 5 from 30 votes.

Recipe Information

Ingredients

Directions

Brownies:

Preheat oven to 375°F.

Grease an 8″x8″ pan.

In a medium bowl, combine gluten-free all-purpose flour, unsweetened cocoa powder, baking powder and salt. Set dry ingredients aside.

In a large bowl, combine wet ingredients (chocolate “yogurt” alternative, vanilla extract and vegan margarine). Mix with a hand mixer on medium speed for approximately 2 minutes.

Add cane sugar to the large bowl (wet ingredients) and mix for an additional 3 minutes on medium speed.

Combine dry ingredients 1/4 cup at a time into large bowl and mix thoroughly with a hand mixer on medium speed.

Stir in 2/3 cup of vegan marshmallows and the vegan dark chocolate morsels.

Spread batter evenly in greased pan.

Bake for 38-40 minutes or until toothpick comes out clean.

Cool on wire rack.

While brownies are cooling proceed to making frosting as follows:

Combine confectioners sugar, unsweetened cocoa powder, vanilla extract and So Delicious Dairy Free Unsweetened Coconut Milk in a medium bowl and mix with a hand mixer on medium speed until thoroughly combined.

Spread frosting over cooled brownies.

Top with remainder of marshmallows (optional.)

Cut into squares & enjoy!

Notes

Substitutions

The post Chocolate Marshmallow Brownies appeared first on Kids with Food Allergies.

Avg. rating 4 from 5 votes.

Recipe Information

Ingredients

Directions

Cookie:

Preheat oven to 375°F.

Combine flour, salt and baking soda in a medium-sized bowl and stir well.

In a large bowl, combine the margarine, brown sugar, vanilla and milk. Beat on medium speed until well blended.
Add the dry mixture to the wet mixture slowly and mix on low speed until well blended.

Stir in 1 1/2 cups chocolate chips by hand until they are evenly distributed. Reserve the other 1/2 cup of the chocolate chips for later.

Spoon cookie dough in rounded tablespoons onto a parchment-lined cookie sheet.

Bake for 10-12 minutes or until the cookies are golden brown around the edges.

Cool cookies completely on wire racks before you assemble the ice cream sandwiches.

Assemble ice cream sandwiches:

Remove frozen dessert from freezer. Allow to soften for a few minutes on counter until soft enough to scoop easily (approximately 5-10 minutes).

Top one cookie with a scoop of frozen dessert (about 1/3 cup) and top with another cookie. Gently press cookies together. Roll the edges in mini chocolate chips.

Continue until you have used all of the frozen dessert. Store in freezer.

Notes

Substitutions

The post Top 8 Free Chocolate Chip Ice Cream Sandwiches appeared first on Kids with Food Allergies.