Dairy Free Carrot Cake & Cream Cheese Frosting

A crazy cake is a cake without milk, butter, or eggs. I started making these when I developed allergies, but they are honestly so much more moist than any cake I have ever made.

And yes, one is missing because they were too delicious to resist.

Crazy Carrot Cake

Dairy, Butter, & Egg Free

Makes 8 inch cake or about 12 cupcakes

Dry Ingredients

• 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
• 1 Cup sugar 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice (optional)
• 1/4 teaspoon nutmeg

—————-

• 3/4 Cup finely grated peeled carrots
• 1/2 Cup chopped walnuts
• 1/2 Cup raisins

Wet Ingredients

• 1 teaspoon white vinegar 
• 1 Cup water 

Directions

1. Preheat oven to 350 degrees F. and line cupcake pan with liners or grease cake pan.
2. In a large mixing bowl, mix the first 8 dry ingredients and mix well. 
3. Next, add carrots, walnuts and golden raisins – blend well.
4.  Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish or about 1/4 cup into each cupcake liner
5. Bake on middle rack  for 35 to 45 minutes for cake OR 20 to 25 minutes for cupcakes or until toothpick come out clean. Allow to cool and top below cream cheese frosting. 

Cream Cheese Frosting

 Dairy Free

• 2 cups powdered sugar
• 4 ounces plain almond cream cheese (I use Kite Hill, can be found at Meijer, Fresh Thyme, or Whole Foods)
• ¼ cup Crisco Shortening
• 2 teaspoons unsweetened original almond milk 

1. Combine all ingredients with blender until smooth.  I always have way more than I need, so I either double the cupcake recipe, or my kids eat it on graham crackers for the rest of the week. 

Dairy and Egg Free Pumpkin Scones 

Crazy Chocolate Cake

Chicken Shawarma and Tumeric Rice- Dairy Free

I am trying to incorporate cultural variety into our menu. My husband loves middle eastern, so we adapted this recipe for be dairy free and kid friendly.


CHICKEN SHAWARMA

• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 ½ tsp cardamom
• 1 ½ tsp coriander
• ½ tsp freshly ground black pepper
• ½ tbsp dried minced onion 
• 1 tsp salt
• 4 tbsp fresh lemon juice
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 lb chicken breasts (boneless and skin less)

Garlic Yogurt Sauce

• ½ cup Plain Almond Milk Yogurt
• 1 clove garlic, crushed
• 1 tsp freshly squeezed lemon juice
• salt and pepper to taste

1. Preheat the oven to 425F.
2. In a gallon Ziploc bag add chicken.
3. In a large bowl whisk together the spices, onion, lemon juice, olive oil and garlic. Add to bag with chicken and toss to coat.
4. Marinate  in fridge for 3 to 12 hours.
5. Add everything to a baking dish and cook in preheated oven for 45 mins. Cover with foil for first 30 minutes and uncover for the last 15 minutes. 
6. Make Yogurt sauce while chicken cooks, stores in fridge for up to 3 days.
7. Once cooked, remove the chicken from the oven and allow to rest covered for 15 mins before cutting it into slices.
8. Serve over tumeric rice and drizzle yogurt sauce on, side of pita and hummus. I also have served with some shredded lettuce.

TUMERIC RICE

• 2 tablespoons butter
• 1⁄2 tbsp dried minced onion
• 1 minced garlic clove
• 1 cup jasmine rice
• 1 tablespoon turmeric
• 2 cups chicken broth
• 1 bay leaf
• salt and pepper

1. Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
2. Add rice and turmeric; stir to coat.
3. Add remaining ingredients, bring to boil, cover and simmer 17 minutes.
4. Stir in remaining butter, remove bay leaf, serve.

Crockpot Chicken Tacos Freezer Meal

• 2 boneless skinless chicken breast, fat trimmed and cut in half
• 1 tablespoon chili powder 
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 to 1 cup chicken broth

1. Label bag with name and instructions 

2. Add chicken, spices, and broth to bag. Get as much air out as possible, seal bag.

To Prepare:

1. Thaw in fridge overnight, in a bowl prevent leakage.

2.  Crockpot on low 6 to 8 hours. Make sure chicken is completely covered in broth. Add more broth if you need to. It will seem like a lot of liquid, but it's the key to the moist taco meat. 

3. Chicken is ready when you can shred with a fork. Chicken will absorb the remaining liquid once shredded.
4. Serve in burritos, over rice, on salad, or in quesadillas.

One Pot Rice & Beans Burrito Bowl

We love Rice & Beans!  On a tight budget, they fill the stomach of my two very hungry boys and one hungry husband.  This recipe is a simple staple of our house, one I always have the ingredients for in my pantry.  You will see their are several items optional, or with easy substitutions.

ONE POT RICE & BEANS BURRITO BOWL
Dairy & Gluten free

Ingredients

• 1 cup of shredded chicken (optional)
• 3 TBSP of olive oil
• 1 cup of white rice
• 1 cup of your favorite salsa (sub 1 can of rotel OR 1 can of diced tomatoes for less spice)
• 1 can of black beans, drained and rinsed
• 1 can of garbanzo beans, drained and rinsed (optional, I use when I don’t have chicken)
• 1 TBSP of Taco seasoning (I make my own, add more if you liked spicier food))
• 1 cup of frozen corn (optional, I love corn in my Mexican food) 
• 2 1/2 cups of chicken stock or broth (you can also use water in a pinch)
• Salt to taste

1. Sauté chicken in 2 tsbp oil with salt. (leave out to make vegetarian or if you don’t have any chicken on hand) 
2. Move chicken to one side of pan, in the other side of the pan add another tablespoon of olive oil and keep stirring and sauté uncooked rice until some grains start to turn light brown (about 2 min). This makes the rice into NON-sticky rice, cooking some of the starch out.
3. Stir in black beans, salsa, chicken broth and taco seasoning. Bring to a boil, cover and reduce heat to low.
4. Cook about 15 to 20 minutes or until rice is tender. Let sit for 5 minutes to absorb all the liquid.
5. Season with additional salt if needed. I serve with tortilla chips so I don’t add much salt.  Can also serve inside burritos. My kids add cheese to theirs, but I eat mine plain to be dairy free.

Dairy & Egg Free Meatballs

Dairy and Egg Free
MEATBALLS

• 1 pound ground beef (lean)
• 1/2 cup crushed crackers
• 1 tsp Italian seasonings 
• 1/2 tsp parsley
• 1/4 cup unsweetened almond milk
• 1/8 tsp salt
• 1/8 tsp pepper

Directions

1. Preheat to 400°
2. Combine all the ingredients (I like to add the meat last)
3. Using a spoon, make small balls and place on greased pan, lined with aluminum foil.
4. When done, place cooked meatballs onto paper towel.
5. Cook for 20 to 30 minutes.

You can freeze these easily, then pop back into the oven to warm them and crisp them a little bit.

Depression Era Chocolate Cake- Dairy & Egg Free

I love the history and science behind this cake recipe.  Many say it originated during the depression, when eggs, butter, and milk were hard to come by for the average family, and is also known as Crazy Cake. I also didn't use vanilla, because of an allergy, and it was still delicious!

The science behind the vinegar and baking soda is also very cool. You may see small air bubbles on the top of your beautifully risen cake, but you can't taste the vinegar at all!!! I have used applesauce to substitute for eggs in cakes, but this was more light and fluffy than any applesauce cake I've made.  It is probably the best cake I've ever eaten, very moist and light; everyone went for a second piece.

Depression Chocolate Cake a.k.a Crazy Cake

Egg Free and Dairy Free

Ingredients

Cake

• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 cup unsweetened cocoa powder
• 3/4 cup vegetable oil
• 2 tablespoons distilled white vinegar
• 2 cups cold water

Dairy Free Strawberry Icing 

• 1/3 cup vegetable shortening (I prefer Crisco)
• 2 cups powdered sugar
• 2.5 tbsp non-dairy strawberry yogurt ( I prefer Silk ) (you can just use oat or almond milk, but you won't get the strawberry flavor)

Directions

1. Sift flour, sugar, salt, soda, and cocoa together into a bowl. Combine until fully mixed.

2. Make two small compression in dry mixture. Pour oil into one, and vinegar into other. Pour in cold water & stir. You will see some bubbling as the vinegar reacts with the baking soda.  Stir until completely combined. 

3. Bake

• FOR CAKE- Bake at 350 degrees F for 35 to 45 minutes, or until tooth pick inserted comes out clean.  I used two greased & floured 8 inch round cake pans, but you could also use a 9x13 pan
• FOR CUPCAKES- Bake at 350 degrees F for 20 minutes (about 1/3 cup of batter for each cupcake).  Use cupcake liners.  

4. While cools, make icing.  Combine ingredients and whip using mixer until smooth and fluffy.  Ice when completely cooled. 

Variation: If you don't like icing, you can also top with powdered sugar JUST before serving.  Don't put powdered sugar on early or it will melt.

Soft Pumpkin Cookies~Dairy & Egg Free

I love pumpkin all year long. These cookies are easy to make, and fun little mouth full of pumpkin.

Soft Pumpkin Cookies

Dairy & Egg Free

• 2 ½ cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1 teaspoon ground cinnamon 
• ½ teaspoon ground nutmeg 
• ½ teaspoon salt 
• 1 ½ cups sugar 
• ½ cup margarine (1 stick), softened 
• 1 cup Pumpkin pie filling
• 1/3 cup applesauce

Glaze

• 1 cup powdered sugar
• 2 to 3 tsp unsweetened almond milk (add more if too thick to drizzle)

1. Preheat oven to 350° F. Grease baking sheets
2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
3. Beat sugar and margarine in large bowl until well blended. Beat in pumpkin, applesauce until smooth. 
4. Gradually beat in flour mixture. Drop by small spoon size onto prepared baking sheets.  Do not make too big or they will not cook through.  
5. BAKE for 15 to 18 minutes or until edges are firm. Remove to wire racks to cool. Drizzle Glaze over cookies. 
6. MAKE GLAZE Combine powdered sugar & unsweetened almond milk in a small bowl until smooth. I use a spoon and drizzle over top in a side to side motion. It's not perfect looking, but tastes yummy!

Pumpkin Scones- Dairy & Egg Free

Pumpkin Scones
Dairy & Egg free

• 2 cups all-purpose flour
• 7 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ½  tsp pumpkin pie spice
• ½  tsp cinnamon 
• 6 tablespoons dairy free butter ( I get a stick and cut into small cubes)
• ½ cup canned pumpkin pie filling 
• 3 tablespoons DF Sour cream ( I use Tofutti)
• 1/3 cup applesauce

1. Scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, pumpkin spice.

3. Using fork to cut the butter into the dry ingredients.  The use fingers to combine  until the mixture is crumbly and similar texture to corn meal, set aside.  (Your could also you a food processor for this step)

4. In a medium bowl, whisk together the pumpkin, cream, and applesauce. 

5..Pour the wet ingredients into the dry ingredients until mostly combined, (the mixture will seem dry at first), use your hands to knead the dough against the sides of the bowl, to ensure it is completely combined.

6.. Pat the dough into a 7-inch circle, use a little flour or parchment paper on cutting board for it not to stick. Cut the round of dough into 8 equal triangles. 

7. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, until gold on bottom

8. Powdered Sugar Glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tbsp non dairy milk  (I use almond or oat) until smooth.  Drizzle onto scones once they are cooled.  Allow to cool, icing will harden.

Variation: Add a half cup of  non dairy chocolate chips to dry mixture before combining wet and dry. 

Cinnamon Raisin Scones- Dairy and Egg Free

The recipes makes 8 scones....but they were so irresistible that I ate before I could take the picture!

CINNAMON RAISIN SCONES

Egg Free & Dairy Free

Ingredients
• 2 cups all-purpose flour
• 1/3 cup sugar + 1 tsp sugar
• 1 teaspoon baking powder
• ¼  teaspoon baking soda
• ½  teaspoon salt
• ½ tsp cinnamon
• 8 tablespoons unsalted margarine, cold (I put a stick of margarine in freezer for 5 to 10 minutes)
• 1/2 cup raisins
• 1/2 cup DF sour cream (I use Tofutti sour cream)
• 1/3 cup applesauce
Glaze
• 1/2 cup powdered sugar
• 1 to 2 tsp almond milk


Directions
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda salt, and cinnamon. Cut butter into flour mixture ; use your fingers to work in butter (mixture should look like coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and applesauce until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to make the dough into a ball in the ball.  (The dough will be sticky in places, and at first it seems too dry, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a greased cookie sheet (or use sheet lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes.
6. Cool for 5 to 10 minutes
7.     Make icing by combing sugar and almond milk. Add icing to top and serve warm or at room temperature.

Crockpot Teriyaki Chicken Freezer Meal

Crockpot Teriyaki Chicken Freezer Meal 

Makes 1 gallon-sized bags

• 2 chicken breasts                                       
•  1 tbsp dried mince onion                       
•  2 minced garlic cloves                             

• 1 cup water
• 1/4 cup soy sauce
• 5 teaspoons packed brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder

Day of cooking

• steamable stir fry veggies
• white rice                             

Directions:

1.  Label your bags with cooking the directions.
2. Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag. Add meats to bag
3. Combine 2 cup water, 1/2 cup soy sauce, 10 teaspoons packed brown sugar, 1 teaspoon ground ginger,1/2 teaspoon garlic powder in bowl with a whisk. Add to bag
4.  Let out air, seal bag, and lay flat in freezer.

To serve 

1. Cook in crockpot  6- 8 hours on low or 3-4 on high. 
2. Shred chicken with fork, add steamed stir fry veggies. 
3. Serve over hot rice.

Variation:

If you'd like to thicken sauce, add 2 tablespoons cornstarch to 1/4 cup water about half hour before serving.

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Crockpot Cilantro Lime Chicken with Corn and Black Beans Freezer Meal

Crockpot Cilantro Lime Chicken with Corn and Black Beans

Ingredients  

·         2 chicken breasts                          

·         6 TBSP of lime juice                    

·         1 cups fresh cilantro, chopped      

·         1 bags (16 oz) bag frozen corn     

·         2 minced garlic cloves                  

·          1 TBSP dried minced onion        

·         1 cans black beans, drained and rinsed

·         3 tsp cumin                                   

·         salt and pepper to taste

·         2 tbsp olive  oil     

Directions:

1.      Label your bags with cooking the directions

2.      Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag

3.      Place ingredients in a resalable gallon-sized freezer bag. Mix together and zip bag closed. Lay flat to freeze

To Serve

1.      When ready to eat, remove from freezer and thaw in fridge for 24 hours.

2.      Put contents of bag in Crockpot

3.      Cook on LOW for 8 hours (or HIGH for 4 hours).  Shred Chicken with Fork.

4.      Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Adapted from Over the Moon

Freezer Chicken Pot Pie

Freezer Chicken Pot Pie

Materials

• Deep 9 inch Freezer Pie pan
• Aluminum Foil

Ingredients (makes 1 pie)

• 1 cup cubed cooked chicken
• 1/4 cup butter (or margarine for dairy free) 
• 1/4 cup flour
• 1/2  teaspoons salt
• ½ garlic salt
• 1/4 teaspoon pepper
• 2/3 cups chicken broth
• 1/3 cups milk (or sub unsweetened almond milk for dairy free)
• 1 ½ cup frozen mixed veggies
• 1 box  ready made crusts (2 in a box)

Instructions

Chicken Mixture-

1.      In a large skillet, melt butter.

2.      Stir in the flour, salt, garlic salt, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3.      Add the chicken and mixed veggies. Remove from heat.

 Assemble Pie

1. Line two 9-inch pie plates with bottom pastry; trim even with edge of plate.
2. Fill pastry shells with chicken/veggie mixture.
3. Roll out remaining pastry to fit top of pies.
4.  Cut slits or decorative cutouts in pastry.
5. Place over filling; trim, seal and style the edges.
6. Cover and freeze remaining pot pie for up to 4 months.

TO SERVE

1. Thaw in fridge
2. Cover edges of piecrust with foil; place on a baking sheet.
3. Bake at 375ºF for 45 minutes. let stand for 10 minutes before serving.

Crockpot Chicken Taco Soup Freezer Meal

Crockpot Chicken Taco Soup

Materials-

O       gallon sized Ziploc bag

O       sharpie

Ingredients

O       1 lb (about 2 cups ) chicken breasts, fat trimmed

O       1  tbsp dried minced onion

O       1 15 oz. can ((1 ¾ cup) pinto beans (drained and rinsed)

O       1 15 oz. (1 ¾ cup) can black beans (drained and rinsed)

O       1 15 oz (1 ¾ cup) bag of frozen corn

O       1 can undrained rotel   tomatoes  (optional for more spice)

O       1 can diced tomatoes, undrained

O       1 packet Taco seasoning (use only 1/2 packet for less spice)

Day of cooking

O       3 to 4 cups chicken broth

To freeze:

1. Label Bag with instructions.

2. Combine all ingredients into a Ziploc bag and freeze flat.

To Serve:

1. Thaw overnight in fridge.

2. In Crockpot, add chicken broth, and cook on low for 6-8 hours.

3. Shred chicken with fork once cooking is done.

4. Top with sour cream, shredded cheddar cheese, and/or tortilla chips.

Crockpot Pulled Pork Freezer Meal

Crockpot Pulled Pork

Serves 8-10

Materials-

O       gallon sized Ziploc bag

O       sharpie

Ingredients

O       2-3 pound pork shoulder (also called pork butt or Boston Butt)

O       Sea salt & pepper

O       1/2 TBSP Minced Dried Onion

O       1 cups barbecue sauce

O       1 can Root Beer

O       1/2 tablespoon seasoned salt

Day of cooking

O       rolls or hamburger buns

To Freeze:

1. Label your bags with cooking directions

2. Rub meat with sea salt and pepper; set aside.

3. In medium bowl, whisk together barbecue sauce, Root Beer, & seasoned salt, until smooth, then add onion.

4. Place meat into gallon-size Ziploc bags. 

5. Pour sauce over meat; freeze until needed.

To serve:

1         Thaw in refrigerator; pour contents into slow cooker and cook on LOW heat for 8 hours.

2         Remove pork, Pull meat apart with fork, taking off fat, return meat to Crockpot

3         Serve on rolls or hamburger buns.

Crockpot Lasagna Soup Freezer Meal

Crockpot Lasagna Soup

Makes one bag

O       Materials- gallon sized Ziploc and small Ziploc

O       sharpie

Ingredients

O 24oz jar of pasta sauce

O 1 lb (about 1 ½ to 2 cups) ground Italian sausage- cooked

O 1 tsp Italian seasonings

O Sea salt and pepper to taste

O 1 15oz can (about 1 ¾ cup) of cannellini beans, drained and rinsed

O 2.5oz of chopped fresh baby spinach (about 3 cups)

O 4 cups of chicken broth (add day of cooking if won’t fit in bag)

Day of cooking

O 5 uncooked lasagna noodles, broken into small pieces, or  1 ½  cup pasta of your choice

To Freeze:

1. Place all the ingredients except lasagna noodles in labeled freezer bag: 
2. Put noodles in small Ziploc bag and store in cabinet

To serve

1. Thaw over night in fridge
2. Cook for 6-8 hours on "low" setting in slow cooker.
3. Add noodles and cook for an additional 30 minutes. OR cook pasta separately according to package and add to soup when ready to serve.
4. Top with freshly grated mozzarella and/or Parmesan cheeses and serve with a side of garlic bread. 

Crockpot White Chicken Chili Freezer Meal

Crockpot White Chicken Chili
Dairy & Gluten Free

Makes one gallon bag

Materials Needed

O Gallon sized Ziploc bag

O Sharpie

Ingredients

O       1 pound (about 2 cups) boneless, skinless chicken breasts fat trimmed and cut in half

O       3 cans-15.5oz ( about 3-3.5 cups) of Great Northern beans, rinsed and drained 

O       1- 2oz can of chopped mild green chilies (or 1/2 can of rotel)

O       1- 10oz bag of frozen corn

O       1 tablespoon extra virgin olive oil

O       1 tbsp dried minced onion

O       2 to 3 garlic cloves, minced

O       2 teaspoons ground cumin

O       1 tsp dried ground oregano

O       1/4 teaspoon ground cloves
O       1/4 teaspoon salt

O       1/4 teaspoon pepper

O       1/4 teaspoon red pepper flakes

Day of cooking

O       4 cups chicken broth 

To Prep

1. Label your freezer bag.

2. To your freezer bag, add all ingredients except broth.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

To Serve

1. The night before cooking, move frozen bag to your refrigerator to thaw (thaw in large bowl to prevent leaking)

2. The morning of cooking, pour contents of freezer bag into your Crockpot and add the 4 cups of chicken broth.

3. Cook on “low” setting for 6 to 8 hours or until chicken is cooked through & tender enough to shred with fork.

4. Shred chicken and serve with sour cream, cheese (optional).  Cornbread or tortilla chips are good side, depending on your family dietary needs.