Hi Hat cupcakes (Dairy free)

Happy New Year! I know, I know I am a little late but better late than never. Heres a sweet way to start your new year. I was scrolling through pinterest and these lovely cupcakes caught my eye! How couldn't they? They looked like chocolate covered goodness. click here to see

They seriously looked amazing and as soon as my husbands eye got a hold of the image it was a done deal we were making these TONIGHT! I got a KitchenAid mixer for Christmas and my honey is literally sweet talking me into making  bad for my body but good for my taste buds treats. I will never lose my baby weight at this rate.

Well heres my take on them dairy free of course. The link above seriously only served as inspiration as we did not use their cupcake recipe or the meringue recipe listed either. After reading the BAD reviews the recipe had I decided to stick to stuff that has worked for me in the past. So here is the break down.

The finished product! 

Lets begin!

Amazingly easy and delicious dinner rolls

I found this lovely recipe while looking around pinterest. They are delicious! Dont be intimidated these are not hard to make at all. Aside from the rising time, everything else was pretty fast. You will not be disappointed.

The recipe is by howdoesshe.com Here is the basic list of ingredients and what I used to make it dairy free.

The ingredients you will need:

1 1/2 cups of milk (We used So Delicious Unsweetened Coconut milk)
3/4 cup + 1 Tablespoon Sugar (Used pure cane sugar)
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter ( We used earth balance spread, soy free kind)

For full directions I will refer you her the original recipe site as she did an amazing job with the directions!

You can find it here: http://www.howdoesshe.com/delicious-dinner-rolls

Theres also a printable version. 

After letting dough rise about two hours 

Dont they look amazing?

Cant believe we did these ourselves.

 I dont have any pictures of my finished product because we were too busy eating them haha. I made these the night before thanksgiving they were still good the next morning but if you have time I would serve them fresh, nothing beats that!


Hope you enjoy these as well. Let me know if you try them.


Jeni 

Carrot Cake Oatmeal

I stumbled upon this recipe the other day and quickly said "ewwww" haha Last night as I browsed online for recipes I stumbled upon it again so I decide to give it a try and I was pleasantly surprised! It is yummy!

serves 2

Ingredients

2/3 cups cooked steel cut oats
1/2 cup shredded carrots
2 cups unsweetened non dairy milk
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon ground nutmeg
pinch ground cloves

Optional health boosts: ground flaxseed, chia seeds
Sweeten with agave or honey.

GARNISH

Diced fresh pineapple, toasted walnuts, or raisins. I only had raisins and almonds so thats what I added, but can't wait to try it with pineapples. 

Directions

In a medium saucepan, bring milk, carrots, vanilla, cinnamon, ground nutmeg and cloves to a boil. Add oats cook thoroughly, add desired garnish, sweeten if desired and enjoy!

Heres an option I found as an add on. I have not tried it though.

CREAM CHEESE TOPPING (CAN BE MADE WITH NON DAIRY CREAM CHEESE)

1/4 cup cream cheese at room temperature

2 tablespoons maple syrup

In a small bowl, stir cream cheese until smooth (use fork). Stir in maple syrup.


Hope you enjoy this as much as I did. Even my eight year old sister enjoyed this. 

Best Chocolate Chip Cookies!

We recently were on the hunt for whole wheat dairy free chocolate chip cookie recipe and were delighted when we found this. Yes WHOLE WHEAT and DAIRY FREE.  I guess it makes me feel less guilty we eating them haha. I actually use to hate chocolate until my pregnancy, I think Isaac flipped the chocolate switch while he was in there =D


On to the recipe. Adapted from Basic Whole Grain Cookies. I made my own variations to make this recipe dairy free.

Ingredients:

• 
  

1. 1/2 cup butter ( You could use earth balance or raw coconut oil, we tried both and prefer raw coconut oil)
2. 1/3 cup + 1 tablespoon granulated sugar ( organic cane sugar, sugar on the raw, sucanat or agave)
3. 1/3 cup brown sugar, light or dark, packed (we use sugar on the raw or sucanat)
4. 1/2 teaspoon salt (we always use sea salt)
5. 1/4 teaspoon baking soda
6. 1/2 teaspoon baking powder
7. 1 teaspoon vanilla extract 
8. 1 large egg (you probably could use egg replacer, have not tried it though flaxseed and water works well with many recipes)
9. 3/4 cup white whole wheat or traditional whole wheat flour (we used white whole wheat)
10. 3/4 cup quick rolled oats, ground in a food processor or blender if desired
11. 1 cup chocolate chips (we love enjoy life dairy-free chocolate chips)

• 
  
• Directions:

1) Beat together the coconut oil, sugars, salt, baking soda, baking powder and vanilla till well combined.

2) Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.

3) Add the flour and oats, beating to combine.

4) Add chocolate chips

Optional:

Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight. (If you want a thicker cookie, we still have not done this) 

• When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
• Drop the cookies onto the prepared baking sheets, spacing them about 2" apart. A cookie scoop works well here (I use pampered chef medium scoop…love it!)
• If the cookie dough has been refrigerated, bake the cookies for 13 to 14 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes.
• Remove them from the oven, and cool right on the baking sheets.

I hope you enjoy this as much as we did. You can also choose to not add anything at all and they are still super yummy.