Dairy Free Peanut Butter Cake

Do you have a peanut butter lover in the family? I do. My step-dad loves everything peanut butter and this is his favorite cake. And I love the frosting so much I also use it with banana cake and chocolate cake…

 

 

Ingredients:

1 1/2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 cup peanut butter

2 cups brown sugar

6 eggs

3/4 cup soy or almond milk

1 1/2 cups softened dairy free margarine

2 tsp. vanilla

1 jar grape jelly

Grease and flour 2 9-in. round cake pans. In medium bowl, combine flour, baking powder, and salt. In large bowl, mix peanut butter, butter, and sugar until light and fluffy. Add eggs, one at a time. Add milk and vanilla. Mix in dry ingredients. Bake at 350 degrees for 25 to 30 minutes. Use a toothpick to check for doneness. Cool. Spread jelly between stacked layers, then top with peanut butter frosting.

Frosting:

1/2 cup peanut butter

1/4 cup dairy free margarine

2 cups confectioner’s sugar

5-6 T. soy or almond milk

1 tsp. vanilla

In large bowl, mix peanut butter and butter until light and fluffy. Alternate adding milk and sugar until frosting is of spreading consistency. Add vanilla.

 

 

Vegan Dessert Pizza from Milk Free Mom

This dessert pizza would make a great appetizer or dessert at your next holiday gathering. I thank Lyndsay Homme of Milk Free Mom for letting me share this recipe…

 

a 7 or 8 inch pre-made vegan or regular pizza crust

1 tablespoon vegan or dairy free butter
1 tablespoon brown sugar
2 bananas
1 1/2 tablespoon all natural peanut butter (other nut butters can also be used, such as Sunbutter)
1/2 cup vegan chocolate chips
tablespoon or so of coconut milk (other vegan milks can be substituted)

Mix the butter and brown sugar together in a small bowl using a fork. Spread evenly on your pizza crust, and cook the crust according to manufacturer’s instructions. Remove the crust, and spread the peanut butter evenly over the top. Place the banana slices over the peanut butter, slightly overlapping them. Melt the chocolate chips in the microwave, one minute at a time, stirring between cooking. Add your coconut milk a teaspoon or so at a time, until you get a consistency that will allow you to easily drizzle it. Once you’ve reached a good consistency, drizzle the chocolate over the pizza. Cook for about 10-15 minutes to warm, but don’t let your bananas start to brown. Slice and enjoy!

For more great recipes that are milk free, check her site...

 

 

For the Holidays: Gluten Free-Dairy Free Peanut Butter Chocolate Chip Cookies

What would the holidays be without cakes, pies, and cookies? This month we’ll be sharing some of our favorite dairy and/or gluten free dessert recipes. Enjoy!

Ingredients:

*1 cup extra crunchy peanut butter
*1 cup brown sugar
*1 egg
*1 tsp. baking soda
*1 tsp. pure vanilla extract
*1 cup chocolate chips [dairy-free ones]

Preheat oven to 350. Cream together in a large mixing bowl the peanut butter, brown sugar, egg, baking soda and vanilla. Fold in chocolate chips. Spoon by the tablespoon full onto parchment paper-line cookie sheet and bake for 10-12 minutes. For crispier cookies bake longer.

Make sure all ingredients are gluten free and have not been contaminated by other members of the household. You never know who’s eating out of the peanut butter jar. 😉

 

 

Dairy Free Butterfinger Cake

Need a fast holiday dessert? This super simple cake is delicious and we’ll leave the family wanting more…

 

Take one box  of Duncan Hines classic yellow cake mix. Mix and bake as directed on the package. Cool.

Cut in half and crumble half of the cake in 9 x 13 dish.

Mix together:

16 oz. dairy free cool whip

2 cups confectioner’s sugar

Spread half of this mix on crumbled cake.  Break up one large Butterfinger candy bar [I like to put it in a gallon bag and use a dough roller on it] then sprinkle on top.  Crumble other half of cake on top of that, and then spread rest of cool whip mixture on top of that layer.  Then crumble a large Butterfinger candy bar on top of it all.

Keep refrigerated.

**Candy bar should be very finely crumbled!

 

Dairy Free Ginger Snaps

What’s a holiday without a freshly-baked cookies? Cinnamon and ginger give these cookies that extra something that will keep the family coming back for more…

Ingredients:

2 1/4 cups all-purpose flour

1 cup packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

1 tsp. baking soda

2 tsp. ginger

1 tsp. cinnamon

1/4 cup sugar

In large bowl, place half of flour. Add brown sugar, shortening, molasses, egg, soda, and spices. Beat until thoroughly combined. Then add remaining flour. Shape into balls and roll in sugar. Spoon on ungreased cookie sheet. Bake at 37 5 degrees for 8 to 10 minutes.

Dairy Free Potato Salad

I guess its a southern thing, but we almost always have potato salad at our family gatherings and always on Thanksgiving. Give it a try. Start a new tradition with your holiday meal…

Ingredients:

1 cup mayonnaise

2 T. white vinegar

1 1/2 tsp. salt

1 tsp. sugar

1/4 tsp. pepper

4 cups cooked, peeled, cubed potatoes

1/2 cup chopped celery

1/2 cup chopped onion [optional, I don’t put it in mine]

2 hard boiled eggs, chopped

Nature Season’s seasoning blend to taste

Paprika to decorate

In a large bowl, stir mayonnaise, vinegar, salt, sugar, and pepper until smooth. Add other ingredients. Stir well. Sprinkle paprika over top. Cover and chill.

Dairy Free Grape Salad

It’s the holidays and I love a good fruit salad as a side or desert. Here’s a great one…

Ingredients:

4 lbs. red seedless grapes [I mix in green ones also for the color]

16 oz. Tofutti Better than Cream Cheese

8 oz. Tofutti Better than Sour Cream

1 cup pecans, chopped fine

1/2 cup sugar

1 cup or less brown sugar

Mix cream cheese, sour cream, half the nuts, and white sugar. Fold in grapes. Smooth into 9 x 13 dish. Mix remaining nuts and brown sugar [more or less than a cup according to your taste] Sprinkle over the top of grape mixture. Cover and refrigerate.

Holidays and Dairy-Free

I love the holidays. Food, fun, and fellowship. What could be more fun? Nothing.

Unless you have food allergies.

For October and November, Christina and I will be sharing dairy-free and gluten-free recipes, perfect for the holidays. Hopefully, you’ll discover something new to incorporate into your next family gathering…

 

I’m starting off October by re-sharing something I cook every Thanksgiving.

Sweet Potato Casserole

3 large cans sweet potatoes ( I prefer mashed)

1 cup sugar

3 eggs

1 tablespoon vanilla

1 stick butter or margarine (softened)

Drain and mash potatoes if not already mashed.  Add 1 cup sugar, 3 eggs, 1 tablespoon vanilla, and 1 stick butter (softened); mix well.  Spread into pan.

 

Topping:

2 cups brown sugar

2/3 cup flour

2 cups chopped pecans

2/3 c. butter or margarine, melted

 

Mix brown sugar, flour, pecans, and melted butter; crumble on top of casserole.  Bake at 350 degrees for 1 hour.

Enjoy!

 

Easy Vegan Taco Salad

Hello all! I’m back today with another great recipe from one of my favorite dairy free sites…Milk Free Mom. This taco salad sounds yummy despite the fact there is no cheese…

makes 2 entree sized salads or four sides

2 cups chopped Iceburg lettuce
1/2 cup corn
1/2 tomato, diced
1/2 cup canned black beans, drained and rinsed
1/4 cup guacamole (I used a Wholly Guacamole mini 100 calorie cup)
1 or 2 tablespoons of your favorite salsa
A few crushed tortilla chips for topping (I used Garden of Eatin’ Blue Corn chips)

Layer your lettuce, tomatoes, corn, and beans in a large bowl. Top with salsa and guacamole and sprinkle with tortilla chips.

Take a moment and visit Milk Free Mom for other great recipes!

 

 

6 Ingredient Vegan Chocolate Silk Pie by Minimalist Baker

By+JenniferHallmark

This is the newest website I’ve found that offers dairy-free recipes...Minimalist Baker.

Photo by Minimalist Baker

INGREDIENTS

Crust:

• 1.5 cups raw walnuts
• 1/3 cup unsweetened cocoa or cacao powder
• 1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained

Filling:

• 12 ounces silken tofu, drained, patted dry
• 1 3/4 cups dairy-free semisweet chocolate chips
• 1/2 cup light or full fat coconut milk (or another dairy-free milk)

INSTRUCTIONS

1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
2. Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
3. Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.
4. Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
5. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
6. Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.

Go here to find more about this pie and more recipes…