Cole's Moveable Feast

Cole's Moveable Feast

Saturday, November 27, 2010


I adapted these to Cole, reduced the sugar, and now I prefer them! I was also able to use a little less butter because unsweetened peanut butter is naturally oilier.

1 lb. box powdered sugar (approx. 3 3/4 cups)
1 3/4 sticks melted non-dairy margarine (I use Earth Balance vegan butter)
1 1/2 cups all natural (no sugar added) peanut butter
12 ounces semi-sweet chocolate chips (Whole Foods and Wegmans brands are non-dairy)
1/4 cake paraffin wax

Mix powdered sugar, butter and peanut butter until well blended. Roll into 1-inch balls. Place on waxed paper on cookie sheet; chill until hard. In the meantime, melt chocolate chips and paraffin in double boiler. Dip each ball into chocolate mixture, using a spoon to fully coat. Remove onto waxed paper and allow to cool fully.

Friday, November 19, 2010

Make-Ahead Monkey Bread

My sweet Cole just reminded me that we eat Monkey Bread on Thanksgiving morning and Christmas morning, so I better get myself to the store. Surprisingly, most commercial frozen bread dough is made without egg and dairy (but WITH chemicals and preservatives, so this is an "only occasionally" treat; that being said, I've found Wegman's brand is the most benign). At some point, I'll find the time to do a homemade version of this.

1/2 cup sugar
1 tablespoon cinnamon
24 frozen dough balls (I very slightly thaw frozen bread dough, then cut it into pieces; I throw them back in the freezer until it's time to assemble)
1 stick vegan butter, melted
1 tablespoon cinnamon
1/2 cup sugar

The night before, combine first two ingredients in a bowl. Remove 24 frozen dough balls from freezer and wet them slightly before adding to sugar/cinnamon mixture. Stir to coat and dump into a Bundt pan sprayed w/cooking spray. Whisk cinnamon and sugar into melted butter in a small bowl and pour over dough. Cover with a towel and let rise overnight.

The next morning, bake at 350 for about 30 minutes. Place large plate on top and invert bread onto plate. Allow to cool slightly, best served warm.

Thursday, October 21, 2010

Applesauce Gingerbread

This is absolutely delicious. I love it plain, but you can dust it with powdered sugar before serving (if you dust it before that, this moist cake will absorb the sugar after a while). Or drizzle with a simple lemon juice/powdered sugar icing (see gingerbread cookies recipe below for detailed instructions). By the way, studies show apples are good for asthma sufferers!

Preheat oven to 325, grease and flour an 8x8 inch baking pan.
Bring to a boil in a medium saucepan:
* 1 cup applesauce
Remove from heat and stir in:
* 1/2 cup molasses
* 1 tsp. baking soda
The mixture will foam and bubble when stirred. Set aside to cool slightly.
Meanwhile, sift together and set aside:
* 1.5 cups unbleached all-purpose flour
* 1 tsp. ground ginger
* 2 tsp. ground cinnamon
* 1/2 tsp. ground cloves
* 1/4 tsp. salt
Whisk until frothy in the bowl of a mixer:
* egg replacer equivalent of 2 eggs
Add and beat on medium for 3 to 4 minutes until very smooth:
* 2/3 c. dark brown sugar, firmly packed
Gradually beat in
* 1/3 c. canola oil
Fold in the flour mixture in three parts, alternating with the applesuce mixture in two parts. Scrape the batter into the prepared baking pan. Bake until a knife inserted into the center comes out clean, about 40 minutes. Let cool in the pan on a rack for 10 minutes. Turn out onto the rack, right side up, to cool fully.

Thursday, October 7, 2010

Reduced Fat Gingerbread Cookies with Lemon Icing

These are just so delicious and easy to make. I adapted them from the recipe in Joy of Cooking.

* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon ground ginger
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 6 tablespoons non-dairy butter (3/4 stick)
* 3/4 cup dark brown sugar
* 1 large egg (replacer)
* 1/2 cup molasses
* 2 teaspoons vanilla
* 1 teaspoon finely grated lemon zest

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg (replacer) on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half, wrap each half in wax paper and refrigerate for at least an hour.
6. Preheat oven to 375 degrees and line cookie sheets with parchment paper.
7. Place one portion of the dough on a lightly floured surface.
8. Sprinkle flour lightly over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick.
10. Use additional flour to avoid sticking.
11. Cut out cookies with desired cutter and transfer to cookie sheet, working quickly and lifting dough often.
12. Space cookies 1 1/2-inches apart.
13. Bake one sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
14. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

ICING: In bowl, whisk together 2 cups powdered sugar, 4 to 5 tablespoons fresh lemon juice, and a few drops of food coloring if desired. Use to ice cooled cookies.

Monday, September 13, 2010

Pumpkin Chocolate Chip Cookies (Sandwiches)

It's that time of year! If you don't have food allergies, just use a real egg and 2 sticks of real butter. Either way, these are delicious, especially when you eat TWO of them sandwiched around some vanilla (soy) ice cream dusted with cinnamon!

1 c. (2 sticks) non-dairy margarine or buttery sticks, slightly softened
1 scant cup white sugar
2 cups packed dark brown sugar
1 egg (replacer equivalent)
2 tsp. vanilla
1/2 c. applesauce
3.5 c. unbleached all-purpose flour
2 c. old-fashioned oats
2 t. baking soda
3 t. cinnamon
1 t. salt
1/2 t. ground cloves
one 15-oz can pumpkin
1 c. chocolate chips (Wegman's semi-sweet are dairy-free)

Beat together at medium speed: butter, sugars, egg, vanilla, then add in applesauce.
Whisk together dry ingredients in a separate bowl.
Alternate adding dry ingredients and pumpkin into mixing bowl, beating at low speed.
Stir in chocolate chips.
Use an ice cream scoop to drop onto baking sheet lined in parchment paper, leaving 2 inches between scoops.
Bake at 350 degrees for 18 - 20 minutes. Makes about 4 dozen cookies.

Saturday, July 24, 2010

Icing Improvement

Today, I totally winged it on some chocolate icing on chocolate mint cupcakes . And to date, this is my finest work. I am totally guessing at the measurements, because I just kind of threw everything into the pan.
Spray small saute pan with cooking spray. Over medium heat, whisk together 3/4 cup semi-sweet chocolate chips (dairy free - Wegman's brand, in our case), 2 or 3 T. soy milk and, if desired, 1 t. peppermint extract, until very smooth. Ice cupcakes while still warm.

Wednesday, July 14, 2010

Oatmeal chocolate chip cookies

I have no idea if the picture still applies because I've edited this recipe. In any case, I've upgraded the ingredients, and ground flax seed meal gives the cookies a nutty flavor without the nuts. These are significantly healthier than the traditional variety.

* 1/2 cup (1 stick) butter (vegan for Cole), softened
* 1/4 c. canola oil
* 1/3 c. unsweetened applesauce
* 1 cup packed brown sugar
* 1 cup granulated sugar
* 2 tsp. vanilla extract
* 2 T. (almond) milk
* 2 eggs (replacer), lightly beaten
* 1 1/2 c. unbleached all-purpose flour
* 1/2 c. white whole wheat flour
* 1 tsp. salt
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/2 c. ground flaxseed meal
* dash of cinnamon
* 2 1/2 c. old-fashioned oats (not instant)
* 1 cup semi-sweet chocolate chips


Preheat oven to 350 degrees. Whisk together flours, salt, baking soda, baking powder, flaxseed meal and cinnamon in a bowl and set aside. Separately cream butter, oil, applesauce and sugars in mixer. Beat in vanilla, milk and egg replacer. Slowly add in flour mixture, beating on low speed until just combined. By hand, stir in oats and chocolate chips. Drop by tablespoonful onto prepared cookie sheets (I use parchment paper) about 2 inches apart - flatten slightly with hand. Bake 10 to 12 minutes, allow to cool a few minutes on cookie sheet before transferring to wire racks.

Thursday, May 13, 2010

Memorial Day Breakfast Shortcakes

2 c. sliced fresh strawberries
2 c. blueberries
1/2 c. sugar
2 1/3 c. Bisquick
2/3 c. vanilla soy milk
3 T. sugar
3 T. non-dairy margarine, melted (I use Earth Balance vegan buttery sticks)
3/4 t. vanilla extract

Mix strawberries, blueberries and 1/2 c. sugar; set aside. Heat oven to 425 degrees.
Stir Bisquick, soy milk, 3 T. sugar, margarine and vanilla until soft dough forms. Drop by large spoonful onto cookie sheet lined with parchment paper to form 6 cakes.
Bake 12 to 14 minutes until golden brown. Split warm shortcakes, then fill and top with berries.

Tuesday, April 27, 2010

PEANUTS! Peanut butter COOKIES!

Cole ate peanut butter today. And it was FINE! HE was FINE! I'm so excited. I'd feel guilty exalting over this fact if there were real followers of this blog (other than Ashley, whose kids have no allergies and they are the best kids I've ever MET at trying new things). In any case, I've sort of always known he wasn't allergic to peanuts. He is VERY allergic to tree nuts like walnuts and cashews. But he tolerates almonds (which we discovered by accident). So on a hunch, I asked last year that he be scratch tested for peanut and it showed no allergy. So rather than haul him in for the three hour food-testing affair at the allergist (like we did for egg - more on that another time), I went ahead and gave him straight peanut butter here at home. And he did just fine. So I made these healthy peanut butter cookies, and they're a new favorite treat (and such a great alternative to packaged cookies).


2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. peanut butter (preferably all natural with no added sugar, but try to find one that's stabilized and not too oily - Wegman's makes one)
1/2 c. maple syrup
1/3 c. canola oil
2 t. vanilla extract

Whisk together dry ingredients. In a separate bowl, mix wet ingredients together until smooth. Stir into dry ingredients until just combined. Roll tablespoonfuls of batter into balls and place on cookie sheet lined with parchment paper. Press down slightly, then press down further with back of fork for criss-cross pattern. Bake at 350 degrees for 10 minutes. Allow to cool on cookie sheet 5 minutes before transferring to a cooling rack.

Friday, April 9, 2010

Chicken Taco Soup for Crock Pot

We eat this a TON. Everyone loves it, including the baby. We just don't put dairy toppings on Cole's. Super healthy.

1 medium onion, diced
1 (16 ounce) can chili beans (undrained)
1 (16 ounce) can black beans (undrained)
1 1/2 cup frozen corn
1 (8 ounce) can tomato sauce (optional - depends on my mood for tomato)
3 - 4 cups chicken broth
1 - 2 cans diced tomatoes with green chiles, depending on desired spiciness (undrained)
1 medium fresh tomato - optional
1 (1.25 ounce) package taco seasoning (Old El Paso is dairy-free)*
3 skinless, boneless chicken breasts, fresh or frozen

*NOTE: You can also make your own taco seasoning by blending chili powder, cumin, cayenne pepper, black pepper, garlic powder, onion powder and sugar

Shredded Cheese
Sour Cream
Tortilla Chips or large Fritos

1. Place the onion, chili beans, black beans, corn, tomato sauce (if using), chicken broth and canned tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Cover and set crock pot on low, cook 7 (fresh) to 9 (frozen) hours.

2. Remove chicken breasts from the soup and shred them using two forks. Stir the shredded chicken back in, along with the chopped fresh tomato if desired, and continue cooking for one more hour. (You may at this point also thin soup with additional chicken broth as needed). Serve topped with shredded cheese, chopped cilantro, a dollop of sour cream and tortilla chips/Fritos.

Monday, March 15, 2010


We're off Bisquick! You may have searched this blog before and found this recipe with Bisquick as an ingredient, but I was forced off of it this morning when I reached for it, and found none. I had already said the word "pancakes" out loud to my children, so I had to move forward with the 'from scratch' approach. And I can't believe I wasn't doing it like this before, because they're ten times better. Feel free to substitute in a little whole wheat flour and add a few teaspoons of ground flaxseed meal to boost the health factor.

2 cups all-purpose flour
2 1/2 t. baking powder
1 t. baking soda
3/4 t. salt
2 T. sugar
equivalent of 2 eggs, beaten
2 c. almond milk
dash of cinnamon
dash of vanilla extract
drizzle of agave syrup

Whisk together dry ingredients. Stir in egg replacer, almond milk, cinnamon, extract and agave, stirring only until large lumps are gone (over-stirring will make pancakes tough). Allow batter to "rest" for a few minutes before pouring onto a skillet preheated over medium-low heat. (I spray the skillet with cooking spray then wipe it down with a paper towel before pouring pancakes to give the pancakes a uniform color and texture.) Flip pancakes when edges start to turn golden and little bubbles appear in the batter. Yields 10 - 15 pancakes.

Friday, March 12, 2010

Crock Pot Sticky Chicken and Rice

I adapted this one from my friend Ashley's recipe found on her beautiful and inspiring blog What's For Dinner (see blog list on right side). I love my slow cooker, as will become apparent as this site evolves. NOTE: When I made this subsequently with real peanut butter, I had to use nearly 4 cups of chicken broth.

2 tablespoons vegetable or extra virgin olive oil
1 tablespoon soy sauce
3 tablespoons creamy peanut butter or sunflower seed spread
3 tablespoons ketchup
1 cup brown rice
2 cups chicken stock (or 1 cup stock and 1 cup white wine)
2 - 4 boneless chicken breasts (fresh or frozen)

Stir all ingredients together in slow cooker (except chicken) until well blended. Lay chicken breasts on top and press down until just covered with liquid. Cook on low for 6 - 8 hours, until all liquid has been absorbed. Before serving, shred chicken with two forks and stir into rice. Serves 4 to 6.

I served this with field greens dressed in a mustard vinaigrette (Dijon mustard, white wine vinegar, extra virgin olive oil).

The Cake

I worked on this cake for a long time. And now I've finally got it right. Sometimes I eliminate the peppermint and add vanilla, or I use regular cocoa instead of special dark, especially when I'm icing it. In any case, it has become our dessert standby for Cole. And it's good!

3 c. unbleached all-purpose flour, sifted (or cake flour, sifted, if you have it, but make sure to read the box for any measurement adjustments that may be required)
2 c. sugar
1.5 t. baking soda
5 T. Hershey's Special Dark Cocoa
1 t. salt
3 T. apple cider vinegar
2 c. water
3/4 c. canola or vegetable oil
4 t. peppermint extract (or 1 T. vanilla extract)

Mix ingredients in order given. Stir vigorously with a wire whisk until smooth. Bake at 350 degrees for approximately *35 minutes (sheet cake), 20 - 25 minutes (cupcakes) or 50 minutes (bundt cake) until knife inserted into center comes out clean. *Watch cake carefully, it overcooks quickly.

Optional frosting:
Whisk together 1/2 cup confectioner's sugar and 1 tablespoon soy or rice milk in a saucepan over medium heat until smooth. Break up 1 to 2 ounces high quality dark chocolate (70% cocoa solids works best - Ghirardelli Twilight Delight 72% is dairy-free) into pan, and stir until smooth. Ice cake while frosting is still warm (or drizzle over bundt cake).

Incidentally, the little hearts on the cupcakes above were a cinch - I folded a piece of wax paper and cut a little heart out, then covered each cupcake with said "stencil" and shook confectioner's sugar over it through a sifter. Note this technique yields a decoration that lasts only a few hours before the spongy cake absorbs the sugar.

Seasonal breads


¾ cup unbleached all-purpose flour
¾ cup whole wheat flour
¼ cup ground flaxseed meal
1 t. baking powder
1 t. cinnamon
½ t. salt
½ t. baking soda
¼ t. ground ginger, optional
¼ t. ground cloves, optional
1 cup canned pumpkin
¾ cup packed dark brown sugar
½ cup applesauce
¼ cup canola oil

Preheat oven to 325. Fluff flours before measuring, and combine flours with all dry ingredients above (through cloves). Whisk together well. In separate bowl, combine pumpkin, brown sugar, applesauce and canola oil. Stir well until smooth, then stir into dry ingredients until just combined. Pour into prepared loaf or muffin pan. Bake at 325 for 1 hour 15 mins (bread) or 25 mins (muffins) or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in pan before turning out onto wire rack to cool.

BANANA BREAD/MUFFINS: Same recipe as above, but substitute 2 large ripe bananas, mashed, for pumpkin, and eliminate cinnamon, ginger and cloves.


The other day, an acquaintance stopped me and said, "I have a friend whose child has a ton of food allergies and I was wondering if I could put her in touch with you?" This happens about once a week. Over the past decade, I have found myself mixing, mashing and messing around the kitchen in an effort to feed my family delicious things that Cole can eat. Cole is allergic to dairy, eggs, tree nuts, buckwheat, sesame and shellfish. We are very lucky that he is not also allergic to wheat and soy, and my heart goes out to the parents out there trying to cook around those ingredients. We tried for a few months while we were doing elimination testing for Cole, and it was incredibly difficult. I do sometimes limit his gluten exposure, as I've noticed he gets hyper after eating lots of wheat foods, which then triggers his asthma. So there are quite a few gluten-free recipes on this site. In any case, while this is really going to be a place where I dump recipes that I've finally gotten right, I encourage anyone to use and adapt what they find here for their own families, allergic or not. And a huge thank you to all the chefs and mothers who were out there perfecting recipes before I was. Feeding an allergic child would be so much harder without the Internet. Bon appetit!