Egg Free Homemade Girl Scout Thin Mints

This is my all time favorite recipe!  This took my awhile to adapt to be soy and egg free.  It is nice now that Guittard has sunflower lecithin instead of soy lecithin so I can use those chocolate chips.  Enjoy life mini chocolate chips work too, they just give this a different flavor--Still good though!  This is a little time consuming, but this is the MOST REQUESTED recipe in my house!  Happy Baking!

This recipe yields 3 1/2 dozen cookies!  Yum!

Wafers:
2 C sugar
2 C flour
3/4 C unsweetened cocoa powder
3/4 baking powder
3/4 tsp baking soda
3/4 salt
1 TBSP ground flaxseed + 2 TBSP water--let stand 2-4 minutes to thicken
4 TBSP butter, melted
2/3-3/4 C water

Coating:
3 (12 oz) bags of Guittard milk chocolate chips
6 TBSP butter, cut into 3 chunks
3/4 tsp peppermint extract

To make the wafer:
Place dry ingredients in bosch mixer(this is what I have so it might be slightly different with another mixer). Pulse several times to mix well.

Add the flaxsee/water combo, butter, and 1/2 cup of the water.  Turn bosch mixer on speed one.  While it is mixing slowly add remaining water.  You may need more or less.  I always pause once in the middle of adding the water to scrape down the center and sides.  You don't want to add too much water.  Add only enough water to allow the dough to form.  You will know this as is comes together and scrapes the sides clean.

Place dough into a bowl, cover it and place in the refrigerator for 30-45 minutes.

Preheat oven to 350 degrees. Grease two cookie sheets with butter.  Set aside.

Then roll out dough onto parchment paper that has been lightly floured. Roll out dough and cut circles out using a 1 1/2-2" circle cookie cutter.

 Place circles on greased cookie sheet.

Bake at 350 degrees for 10 minutes(I cook two sheets at once and switch their place in the oven at 5 minutes).

Let cool.  When all dough has been baked, then use a paper towel and wipe off the butter/cookie crumbs off your cookie sheet.  Let them cool a few minutes.  Then line with parchment paper.

Make the coating:
In a large microwave safe bowl, warm the chocolate chips only for 2 minutes at 50% power in the microwave. Stir.

Microwave 1 more minute at 50% power.  Stir using a knife.  Add chunks of butter and peppermint extract.  Microwave 1 minute at 50% power.  Stir very well.  You shouldn't need to microwave any more, but if there is still small chunks, try 30 sec at 50% power.

Using a knife, spread the coating all over the cookie.  This is messy, but OH SO WORTH IT!  Place coated cookie on cookie sheets covered with parchment paper(I fix the edges where I hold onto the cookie when I place it on the cookie sheet).  Once sheet is full, place in freezer for 10-15 minutes.

Then the coating is hard and you can place them in a freezer ziplock or a large container.  Store container/baggies in fridge.  Continue until all cookies are done.

Then comes the hard part...summoning the will power to not eat them all before your family gets home!  I always, always eat one before the come home...They never know!

Life is better with chocolate...especially these cookies.

Egg Free Waffles

3 C flour
2 TBSP baking powder
4 tsp sugar
1 tsp salt
2 C milk--I use 2% milk, but I have used rice milk too(use less sugar-this milk is sweeter)
4 TBSP water
6 TBSP olive oil

Heat waffle iron.  Preheat oven to 350 degrees.  Place a cookie sheet with a cooling wire rack on it after oven is heated.  This is where you will keep your cooked waffles until all are done and ready to serve.

In a large bowl, mix flour, baking powder, sugar, and salt. In a 4 cup glass measuring cup, pour the milk, water, and oil.

Add the wet to the dry and stir using a wire whisk.  There will be some lumps still. In a small dish pour a little olive oil.  Then using a basting brush, oil your waffle iron if necessary(mine's old school so I need to oil mine).

Pour about 3/4-1 Cup of batter into center of waffle iron.  Cook as directed.  When done, place in oven on wire rack to stay warm and crispy.

Serve with syrup or my favorite whipped cream, fresh fruit, or even a fruit glaze!  This is definitely a family favorite!  Enjoy!
#eggfreewaffles

Sweet and Sour Chicken over Rice

Sweet and Sour Chicken

2 large chicken breasts, cubed

Olive oil
½ onion, minced
1 carrot, thinly sliced
½ green pepper, chopped (may use whatever colors and amount desired)

Sauce:

1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)

½ can tomato sauce
1/3 C ketchup
½ TBSP Worcestershire sauce
1 TBSP apple cider vinegar
1/2 C brown sugar, packed
½ tsp salt
¼ tsp pepper
¼ tsp ginger
2-3 cloves garlic, minced

Add:

1 C pineapple chunks( I cut the “sliced” pineapples into chunks)

1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)

Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced.  In a large skillet with a lid, cook chicken in a small amount of olive oil.  While chicken is cooking, make the sauce.  Then when the chicken is just about done, add the onion and carrots.  Cook for about five minutes.  Then add the green pepper, and cook 2-3 more minutes.  Pour in the sauce and add the pineapple chunks.  Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender.  Add cornstarch/water mix and stir until the sauce thickens.  Serve over rice.

Rice:

4 cups water

salt
2 Cups good quality rice

Bring water to a boil, lightly salt.  Then add rice and turn heat all the way down to low.  Cook rice for 35-40 minutes.  I like to check the rice at 35 minutes, fluff with a fork, then let cook  a few more minutes. If you start your rice just before cooking the chicken, they will be done about the same time.

This is one of my all time favorite dishes!  I hope you enjoy it.  There is nothing better smelling to me than sautéing carrots, onions, and peppers.  Enjoy!

Roated Potatoes and Carrots in the Crock Pot

This recipe is a hit at every party I bring them to!  They are easy and very flavorful.  The crock pot does all the work for you.  I hope you enjoy this delicious side dish.

13-15 small russet potatoes, washed, cubed
4 lg carrots, washed, peeled, sliced
1 medium onion, minced
4-5 garlic cloves, minced

1/4 C olive oil
Juice from one lemon
1 1/2 tsp basil
2 1/2 tsp salt
1 tsp pepper
few dashes of paprika

Place chopped potatoes in the crock pot.

Next, add sliced carrots, minced onion, and minced garlic.

Mix together olive oil, lemon juice, basil, salt, pepper, and paprika.

Pour over veggies and mix well.

Place lid on crock pot and cook on low for 5-6 hours.

I forgot to take a final picture...we must have been starving that night at dinner!  I will add one the next time I make this.

Enjoy!

Egg Free Pancakes

1 C flour (I use unbleached)
1 TBSP sugar
2 tsp baking powder
1/4 tsp salt
1 C milk (you can use rice milk)
2 TBSP canola or olive oil (I prefer Olive oil)

Mix dry ingredients in a large bowl.  Then add the milk and oil.  Stir well with a wire whisk.  Then pour in small amounts over a hot griddle(follow griddle instructions for temperature for pancakes).  Make sure that you cook it thoroughly, flipping it back and forth to cook both sides.

**I like to double this batch, cool the extras completely on a wire rack, and wrap in plastic wrap in 2's and then put them all in a freezer bag.  They are good in the fridge for at least a week, or in the freezer for a few months.  My son loves these for breakfast.

**I find that without egg, you might need to turn down the temperature by about 25 degrees.  For example, if it says to cook it at 375 degrees, then do 350.

**If you are using rice milk, it does sweeten up the pancake, so you might need to adjust your sugar amount if you feel like it is too sweet.

Bagels –Recipe from “The Food Allergy Mama’s Baking Book”

This is a great recipe, but it does take time to make this.  Making sure you have all your supplies ready before you start is a key.  Enjoy!  We love bagels.  She also has a whole wheat recipe.  Check out her book for more great recipes.  I just checked it out at the library.

4 1/2 C unbleached flour, divided

2 TBSP active dry yeast

1 1/2 C warm water

3 1/2 Tbsp sugar

1 Tbsp salt

For boiling:

water

1 Tbsp sugar

In a large mixer with a dough hook, such as a Bosch, put 1  ½ C flour and yeast.  Mix slightly.  In a separate bowl, fill with warm water, sugar, and salt.  When dissolved pour into mixer.  Mix for 1 minute.  Then turn up the speed and mix for 3-4 minutes.  Stop and add the rest of the flour. Mix for another 3-4 minutes.  Remove dough to a lightly floured surface; cover and let rest for 10 minutes.  Preheat oven to 375 degrees, and line two cookie sheets with parchment paper. 

While the dough is resting, fill a large pot with water and sugar.  Bring slowly to a boil. Then turn down to simmer before adding the bagels.

After the resting period, then cut dough into 12 equal pieces.  Roll into balls, then push your finger through the middle and pull just a little to make the bagel shape.  Let bagles rise 10-15 minutes.  Cook 3-4 bagels in the sugar water for 5-7 minutes, flipping halfway through(don't over boil, you will get the hang of this after a few batches--too much makes them too chewy). Place on paper towels for the excess water to drain off.  Then place on prepared pans. 

When all bagels have been boiled, bake in oven at 375 degrees for 30 minutes or until lightly browned.

Egg Free Brownies!!

This recipe has taken me a long time to adapt.  In brownies, eggs are a critical part in achieving the desired texture, density, and flavor.   I hope you will try these and enjoy brownies again. 

I prefer eating these with some of my delicious homemade vanilla ice cream on top.
Homemade Vanilla Ice Cream

2 1/8 C granulated sugar
2 1/8 C unbleached flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 TBSP flaxseed + 3 TBSP water
1/2 C butter, melted
3/4 C cocoa powder
3/4 C milk ( I use 2%)

Preaheat oven to 335 degrees. Grease with butter a 9x13 glass casserole dish.

In a large bowl, pour in your sugar, flour, salt, baking powder, and baking soda.  Stir with a fork.  Set aside.

In a small container, pour in your flaxseed and water.  Stir.  Let sit about 5 minutes until the flaxseed has absorbed the water.

In a small sauce pan, melt butter over low to medium heat.  When butter is melted, turn off heat and stir in cocoa powder with a whisk until smooth.  Remove from heat.

In your large bowl, add the milk and flaxseed to your dry ingredients.  Stir a little, then add in your butter/cocoa mixture.  Keep stirring until all ingredients are incorporated.  This is a thick batter, so after stirring a bit with my fork, I'll also grab a spatula and make sure everything in the bottom of the bowl gets mixed in well.

Using a spatula, pour into your prepared dish and spread evenly. 

Bake at 335 degrees for 36 minutes. Remove to a cooling rack when done.

**note: as the brownies cool, they do "fall" in the center.  In this photo it is hard to see that.  They still look great though.  Without egg, it is very hard to get a cake-like look to brownies. Please enjoy and comment how yours turned out!

**note:  when baking without eggs, often I will turn down my temperature on my oven a few degrees...thus the unusual 335 degrees.

Happy Baking!!