Eggless Chocolate Chip Cookies

• I found an eggless chocolate chip cookie recipe that seemed really good, and I tweaked it just a bit to this:
• 5 ½ cups flour2 teaspoons baking soda
  1 tsp baking soda
  2 teaspoons salt
  2 cups butter, softened1 ½ cups sugar
  1 ½ cups brown sugar, packed6 teaspoons Ener-G Egg Replacer
  ½ cup water
  2 teaspoons vanilla
  2-3 Tbsp vanilla yogurt
  2 cups semi-sweet chocolate chips

Directions:

1. 1
   Preheat oven to 375.
2. 2
   Combine flour, baking soda and salt in a bowl and set aside.
3. 3
   Beat softened butter with the sugar and brown sugar until well combined.
4. 4
   Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture, vanilla, and yogurt  to the sugar mixture and mix well.
5. 5
   Add the flour mixture gradually, beating after each addition.
6. 6
   Stir in the chocolate chips.
7. 7
   Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
8. 8
   Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
9. 9
   This makes a ton of cookies, so freeze some in ziplock bags for later!

Cherry Almond Scones

Ingredients:

2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup canola oil
3/4 cup milk
6 oz vanilla yogurt
2 tsp almond extract
1 cup sliced almonds
3/4 cup fresh bing cherries, pitted and halved

Directions:
1.  Preheat oven to 400 .  Lightly grease a muffin pan.
2.  In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.  Create a well in the center and add the oil, milk, yogurt, and almond extract.  Mix with a wooden spoon until well combined.  Fold in 1/2 cup almonds and all the cherries.
3.  Fill muffin cups 3/4 full; press remaining slivered almonds into tops of muffins.  Bake 18 to 22 minutes or until knife inserted in center comes out clean.

Eggless French Toast

I wanna try this for Julie...

Ingredients:
Loaf of italian or french bread
1 cup milk
2 Tbsp corn starch
1/4 cup chickpea flour
Butter

Directions:
In bowl, combine milk, corn starch, and chickpea flour; whisking to combine.
Cook like regular french toast

Chocolate Chip Cookies - Eggless!

Just got this recipe from my good friend Hillary whose kids have lots of food allergies! Can't wait to try for Julie!!!

Renee’s Chocolate Chip Cookies
*Awesome cookies…can’t even tell they are milk and egg free! Huge hit!

Directions:
Mix together:
1 cup margarine
½ cup brown sugar
½ cup sugar
¼ cup rice milk or regular milk
2 tsp vanilla

Mix together:
½ tsp salt
1 tsp baking soda
2 ¼ cup flour
12 oz. chocolate chips (Baker’s Real Semi-Sweet Chocolate Chunks)

Combine all ingredients and bake at 350 degrees @ 9 minutes.

Blueberry Peach Pancakes (eggless!)

I NEVER make breakfast food for dinner...but for some reason the other night I really didn't feel like cooking dinner, but the idea of cooking breakfast didn't seem so bad, so I made fruity pancakes and bacon!

I used the eggless pancake recipe I have already posted...originally from this website, but I made a much larger batch and made some additions.

This time I decided to make them even more healthy by adding lots of fresh blueberries and nectarines (I didn't have fresh peaches...plus I hate the fuzz!). They were SO good and the kids LOVED them!

I also tried out a little of our new White Whole Wheat Flour I just bought...supposedly it has all the nutrition of whole wheat flour but it's lighter and less nutty flavor. It wasn't even noticeable so I'll add more next time!

Ingredients:
2 cups white flour
1/2 cup white whole wheat flour
2 1/2 tsp sugar
2 1/2 tsp cinnamon
5 tsp baking powder
2 1/2 cup milk
2 1/2 Tbsp vegetable/canola oil
2 1/2 Tbsp water
2 1/2 tsp vanilla
5 Tbsp butter
2 large nectarines, diced
3/4 cup fresh blueberries

Directions:
1. Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
2. Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
3. Return pan to stove and stir butter into batter.
4. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
5. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.


I also made a blueberry/peach syrup mixture that was also very tasty and again added more fruit for us!

Ingredients:
1/2 cup lite maple syrup (we use the fake stuff)
1/2 - 1 cup fresh blueberries
1/2 - 1 cup diced peaches in juice (canned) - I actually used some peach pie filling to use it up!

Directions:
1. Put maple syrup in large sauce pan over medium high heat. Once it gets warm add blueberries and peaches and heat just until it gets hot all the way through.

SUPER Simple Eggless donuts

I bought a 4-pack of small refrigerator biscuits from Pillsbury the other day and was so excited to try a recipe for donuts using them! Julie can't have eggs so I'm always looking for ways we can eat the things we love without eggs in them! Of course Julie's last eczema outbreak was b/c I stupidly gave her a donut without thinking that it had eggs in it! :-(
Anyway, these were super simple, the kids were able to make them (they are ages 5 and 2) and they had a blast! AND, you can control/monitor the amount of sugar in them!
The best part about these donuts is that they weren't REAL sweet like most donuts are...but they were definitely sweet enough and they felt like a real treat!

Ingredients:
1 small can of Pillsbury 10 biscuits (homestyle I think they are called...not buttermilk)
1/4 cup butter, melted
1/4 cup cinnamon and sugar (I made my own mix)

Directions:
1. Preheat oven to 350 degrees.
2. Flatten out each biscuit a bit (I just pressed it between my palms a little).
3. Using a small circle cookie cutter, cut a hole in the middle of each donut.
4. Dip one side of each donut (and donut hole) into the melted butter, then into the cinnamon and sugar mixture.
5. Place donuts sugar side up on a large stone or baking sheet.
6. Bake for about 10-15 minutes or until they appear fully cooked but not yet brown.

Chocolate Chip Waffles

Who doesn't like chocolate chip waffles?!

Ingredients:
2 cups milk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp canola oil
~1/4 - 1/2 cup semi sweet chocolate chips

Directions:
1. Combine all ingredients in large bowl, and mix until well combined and smooth.
2. Cook in waffle iron according to directions from iron.

PB&J Waffles - egg free!

The kids wanted peanut butter and jelly for breakfast and I felt like making waffles...not sure why...so I decided to try to make peanut butter waffles and put jelly on top! The kids LOVED them! Since the little ones still don't eat peanuts (they are allergic to eggs so we don't push the peanuts!) I used soy butter, which is similar. I notice a difference since I grew up on peanut butter, but the kids don't seem to notice or care!!!!

Ingredients:
2 cups milk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp canola oil
1 large spoonful peanut butter
jam/jelly

Directions:
1. Combine all ingredients in a large bowl, mixing until well combined and smooth.
2. Cook in waffle iron until ready.
3. Top each waffle with jam/jelly.

Big Soft Chewy Ginger Cookies - EGG FREE!

These cookies were posted on Jenn Harrison's blog and I just had to try them. Julie is allergic to eggs so I had to substitute applesauce for the egg. And I didn't have ground cloves, so I didn't add that either...but they are AWESOME!



Big Soft Chewy Ginger Cookies

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 tsp ground cloves (I didn't use this)
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1/4 cup unsweetened applesauce
1 tablespoon water
1/4 cup molasses
6 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.