Oven Smores

To start you will need 1-box of graham crackers, 1-13 oz. jar of marshmallow fluff, and 1.5 bags of dairy-free chocolate chips.


Spread the fluff onto the crackers. Place them under the broiler for 1 minute, 50 seconds on low


Melt the chocolate in a double boiler and ladle the chocolate onto the crackers.
For smoother chocolate add 2 tablespoons of butter or butter substitute, optional.


Voila!! Yummy Smores that are dairy-free and gelatin-free.


Also be sure to watch them under the broiler. I let the first batch go for 2 minutes and half of them burnt.

Enjoy!!! I know I did!

Baked Apples

INGREDIENTS

6 medium apples
1/2 cup maple syrup
1/3 cup water
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
Dash salt
2 tablespoons Earth Balance Vegan Butter

1. Preheat oven to 350°F. Core apples and peel top 1/3 of apple. Stand apples in baking pan.
2. Combine maple syrup, water, lemon juice, cinnamon and salt in small saucepan. Bring to a boil. Pour mixture over apples. Cover loosely with foil.
3. Bake 30 minutes. Remove from oven. Place 1 teaspoon butter into core of each apple. Baste apples with pan juices; cover and bake 15 minutes or until tender. Cool.
4. Serve warm or cold.

For a fun twist at Halloween or for a Bug-themed Party add gummy worms as pictured below.

Apple Cinnamon Roll Cup Cakes

Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour + 2 cups all-purpose whole wheat flour, divided
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature

Directions
In a small saucepan warm almond milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.

Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples

Roll out dough into a long rectangle about 1/4” thick.
Brush with about half of the melted butter.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, walnuts, and apples.
Spread the walnut/apple mixture evenly over the dough, leaving about an inch empty on all sides.

Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining 0.25 cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider

Directions
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.


Based on the recipe found HERE.

Ingredient List Recap:

Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour
2 cups all-purpose whole wheat flour
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature

Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider

Mix-n-Match Muffins

Dry Ingredients
1.5 cups unbleached all-purpose flour
2 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup sugar

Wet Ingredients
0.5 cup oil
1 cup Lactaid milk
1-8 oz tub Tofutti Sour Cream
2 large eggs

Add-ins
1 tsp extract of your choice (traditionally vanilla but mix it up depending on the flavor you want)
1.5 cups of your favorite combination of fruit, nuts, and chocolate. Some of our favorites - honey and chocolate chip; dried cherry and chocolate chip; honey, cinnamon, and chocolate chip. Some flavors I'm eager to try cinnamon pear and banana walnut.

Preheat oven 350 degrees.
Combine dry ingredients.
In seperate bowl mix wet ingredients.
Add to dry ingredients mixing until moistened.
Fold in the Add-ins.
Using a large spoon, fill greased muffin pan.


Bake 25-35 minutes until lightly golden brown.
Cool for 5 minutes in pan, then finish cooling on cooling rack.


Enjoy!

Chocolate Peppermint Crunch Cookies

2 - 12 oz. bags Ghirardelli semi-sweet chocolate chips
1 box miniature candy canes
1 large or 2 small Pillsbury Sugar Cookie Chub

• Bake cookies as directed.
• While baking is going on, crush the candy canes into small pieces about 0.25 cup worth.

• Once cookies have cooled, melt the chocolate chips in a double boiler.
• Dip each cookie half way into chocolate, allow excess to drip off, then place them on parchment paper and sprinkle with candy cane crumbs.
• Allow chocolate to set.
• Enjoy!

Apple Cherry Turnover

Preheat oven 350 degrees

6 layers of phyllo dough
1 stick Earth Balance Vegan Buttery Sticks, melted

0.25 cup brown sugar
1 tsp cinnamon
2 med apples cored and diced
0.33 cup dried cherries

2 tbsp sugar
0.5 tsp cinnamon

• Brush each layer of dough with butter placing one layer on top of the other
• Combine apples, cherries, brown sugar, and tsp of cinnamon
• Spoon mixture down length of dough, fold top & bottom over about 2 inches, then roll longways to enclose the filling
• Brush with remaining butter and sprinkle with cinnamon sugar mixture
• Bake 30 minutes or ubtil golden brown and puffy

Cherry Vanilla Drops

3 Earth Balance Vegan Buttery Sticks, softened
1 cup sugar
1 egg
2 tsp vanilla extract
3.25 cups flour
4 dozen maraschino cherries (seeded and stemless)

Preheat oven 350 degrees

Beat butter and sugar until creamy.
Mix in egg and vanilla until well blended.
Gradually add in the flour.


Once blended roll into 1 inch balls placing them about 2 inches apart on parchment lined baking pan. (Bonus: You can have them ready to go on the parchment paper so all you have to do is slide the sheets onto the baking pan when it is time for the next batch.)
Roll in sanding sugar for a festive touch.
Press a cherry into center of each cookie.


Bake about 18 minutes.
Cool for about 2 minutes then transfer to wire cooling rack.

Pumpkin Banana Bread/Muffins

2-3 ripe bananas
1 - 30 oz. can Pumpkin Pie Mix
4 large eggs

4 cups flour
1.5 cups sugar
1 tsp baking soda

Mix bananas, pumpkin pie mix, and eggs well.
Add flour, sugar, and baking soda slowly to the wet ingredients until all is moistened.

Grease the pan or spray with cooking spray.
Bake in preheated 350 degree oven 30 minutes for muffins or 60 minutes for bread.

This recipe also works for just pumpkin bread omitting the bananas.
Or if you want just banana bread eliminate the pumpkin pie mix and either double the bananas or half all the other ingredients.

Mint Chocolate Chip Chocolate Muffins

2 cups unbleached flour
1.5 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1.25 cups sugar
0.25 cups unsweetened cocoa powder

0.75 cups oil
1 cup Lactaid milk
1 cup Tofutti milk-free sour cream
2 large eggs
1 tsp vanilla extract
0.75 tsp peppermint extract

1 bag of Ghirardelli semi-sweet chocolate chips

Preheat oven 350 degrees

Combine wet ingredients until smooth
Add to dry ingredients until moistened but slightly lumpy
Add chocolate chips

Spoon mixture into muffin tins (spray with cooking spray or use liners)

Bake 25-35 minutes

I typically get 24 muffins but I fill the cups of the pans so that they are almost full.

Enjoy

Peanut Butter Bars

2 cups Peanut Butter
3/4 cup Brown Sugar
2 & 2/3 cup Powdered Sugar
1/2 cup melted butter (we use Earth Balance soy butter)

Mix peanut butter, brown sugar, powdered sugar and butter together; mixing well. (Sometimes it helps to warm the pb as well.)

Put mixture on a cookie sheet, placing wax paper over mixture and roll out with a rolling pin.

Spread chocolate frosting over top.

Place in freezer.

Remove just before you are ready to serve and cut into bars.


Another option is to form mixture into balls.

Melt dairyfree chocolate chips (we use Ghiradelli semi sweet chocolate chips) and dip the peanut butter balls into the chocolate coating well.

Place on a lined cookie sheet and allow chocolate covered peanut butter balls to cool in refrigerator.

Pull them out when ready to serve.

Peanut Butter Crispy Rice Treats

The other day, we wanted to make Crispy Rice Treats. The directions call for butter. Most butter has lactose. Well we experimented and tried peanut butter instead of the butter. They turned out fabulous. Who knew you could substitute peanut butter for butter in simple recipes like this? Well if you didn't already know, now you can say you do.

P.S. Next time we make them I'll remember to take pictures.