desserts

Dairy-Free Chipotle Brownies

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Years ago, I posted this recipe from my local newspaper on my blog as a gift for my friend Beck because she introduced me to the wonder of beets in chocolate cake. But I never made these brownies. Come on, chipotle… and pickled beets?! In brownies?

Inspired by these award-winning Mexican Hot Chocolate Oatmeal Drops (so good) and a jar of pickled beets I needed to use up, I made these Dairy-Free Chipotle Brownies, and they are wonderful. Very moist, with a kind of buttermilk taste from the pickled beets. Even my youngest children loved them. I swear.

I don’t know about you, but I could use some chocolate to help me survive this killer fall sports/activities schedule, and I could also use a recipe that helps me use up obscure canned goods so I don’t have to shop. Win win.

 

Dairy-Free Chipotle Brownies
Moist, tangy brownies with a hint of warmth from the chipotle puree.
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Ingredients
  1. 1 jar sliced pickled beets
  2. 1 box dairy-free brownie mix
  3. 1/4 cup canola oil or other oil of your choice
  4. 2 eggs
  5. 1/2 teaspoon chipotle puree
  6. 1 cup dairy-free semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray the bottom of a 9x13-inch pan with cooking spray.
  3. Drain beets, reserving 1/4 cup liquid.
  4. Combine beets and reserved liquid in a blender or food processor.
  5. Puree until smooth.
  6. Combine brownie mix, oil, eggs, pureed beets and chile powder in a large mixing bowl.
  7. Stir until blended.
  8. Stir in chocolate chips.
  9. Pour into prepared pan.
  10. Bake 30-40 minutes.
  11. Remove from oven; cool.
Notes
  1. To make chipotle puree, puree a can of chipotle peppers in adobo sauce. Store in a jar in the refrigerator.
  2. Because I used home-canned beets which didn't have much liquid, I used all the canning liquid in the recipe.
Adapted from local newspaper article, circa 2008
Adapted from local newspaper article, circa 2008
No Whey, Mama http://nowheymama.com/

Dairy-Free Seven-Layer Bars

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Today is the last day of school! We made it through all of the May activities in one piece! I didn’t lose any children when I chaperoned a field trip! And that was a near thing. Luckily (?), the first-grader who kept running away from me in the children’s museum shares a name with one of my children, so I could call upon many years of hissing her name in Mom Voice to keep her in line. 

This seems like the perfect day for a special dessert . Recently, I had some Coco Lopez Cream of Coconut left over from a recipe trial, so I thought I’d try my hand at some dairy-free Seven-Layer/Magic Bars. I served them to extended family on Memorial Day and the dairy eaters thought they were just as good, if not better, than the original. What really makes these authentic are the cream of coconut and the homemade dairy-free butterscotch chips.

Wherever you are in your end-of-the-school year or summer schedule, I hope you find a moment to sit back and relax with a cookie and a cup of tea. Perhaps while watching your preschooler play with his new “hoop de hoop.” (If you tell him the correct name is a ‘hula hoop,’ I will hunt you down.)

Dairy-Free Seven-Layer Bars
A favorite bar cookie, made dairy free
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Ingredients
  1. 1/2 cup dairy-free margarine, melted
  2. 1 1/2 cups graham cracker crumbs
  3. 1 cup dairy-free chocolate chips
  4. 1 cup homemade dairy-free butterscotch chips
  5. 1 cup walnuts, chopped
  6. 1 1/3 cups shredded sweetened coconut
  7. 1 can cream of coconut
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl, combine the margarine and graham cracker crumbs and mix well.
  3. Press the crumb mixture firmly into the bottom of 13x9-inch baking pan.
  4. Evenly spread the chocolate chips, butterscotch chips, and walnuts layer by layer in the pan.
  5. Sprinkle the coconut on top.
  6. Pour the cream of coconut evenly over the top.
  7. Bake for 25-30 minutes or until lightly browned.
  8. Cool.
  9. Cut into bars.
  10. Store covered at room temperature, or chill if desired..
Notes
  1. Don't have time to make the butterscotch chips or need to leave out the nuts? Just add an extra cup of dairy-free chocolate chips instead.
No Whey, Mama http://nowheymama.com/

Aunt Lala’s Fudge Pie

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Of course we made pie on Pi Day! I am just now sharing the recipe, but it will be here for next year. Or tomorrow. Or today. Or the day you find dairy-free pie crusts marked down to 49 cents at Aldi. Whenever.

Aunt Laura makes this pie with condensed milk. I’ve had success with soy creamer and even soy milk, although sometimes the cocoa separates and float to the top. It still tastes great! This time I tried canned coconut milk and the consistency was perfect. I did need to add 10 minutes to the cooking time, though. Enjoy!

Aunt Lala's Fudge Pie
A rich, fudgy pie made with easy-to-find pantry ingredients.
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Ingredients
  1. 1 1/2 cups sugar
  2. 4 tablespoons cocoa powder
  3. 1/4 cup dairy-free margarine, melted
  4. 2 eggs. beaten
  5. 2/3 cup soy creamer or canned coconut milk
  6. 1 teaspoon vanilla
  7. 1 dairy-free pie crust
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the pie crust in a pie pan.
  3. Whisk the ingredients together until well mixed.
  4. Pour into the unbaked crust.
  5. Bake for 40-50 minutes.
  6. Shake gently.
  7. If the filling jiggles anywhere but in the very center, bake for 5-10 more minutes.
  8. Let cool completely before slicing and serving.
Adapted from Laura Hatfield
Adapted from Laura Hatfield
No Whey, Mama http://nowheymama.com/

Cake Mix Bars

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A few years ago, cake mix recipes were all the rage. Remember? The Cake Mix Doctor, etc? During that time, my parents went to an event and my mom came home with this recipe. I don’t know the original name; we call them Starr’s Bars, after the woman who brought them to the party. (Or Stahh’s Bahs if you’re from Boston like my mom.) 

They have become a go-to recipe in my kitchen, and that is saying something. Scott keeps saying I need to make a cookbook of all bar recipes because I make so many: cookie bars, breakfast bars, granola bars. (I hate rolling and shaping cookies.) Yet even with the variety of bars I crank out, this recipe remains a favorite. It’s easy, kid friendly, kids-can-cook friendly,  the ingredients are usually on hand, and, if you make it with dairy-free seasonal cake mix from Aldi’s sale rack, super cheap.

Is it healthy? Of course not. But when your child tells you at 9 pm that she needs 2 dozen cookies for tomorrow, or you receive a spur-of-the moment dinner invitation, or it’s Friday night and there’s no dessert in the house, this is the recipe for you.

 

Cake Mix Bars
Yields 24
An easy, gooey, delicious bar recipe for when you need cookies NOW.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1 box of yellow or white dairy-free cake mix. (We like ones with sprinkles.)
  2. 1 cup of dairy-free chocolate chips
  3. 1/2 a bag of mini marshmallows (This batch had leftover French Vanilla snowmen marshmallows in it.)
  4. 2 eggs
  5. 2 Tablespoons of water
  6. 1/2 cup oil of your choice (Not olive oil)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a 9x13 inch cake pan.
  3. Mix all the ingredients together until blended.
  4. Spread the batter in the pan; it will be lumpy but will even out during baking.
  5. Bake for 25-30 minutes or until the top is golden brown. The center will still be a bit jiggly.
  6. Remove from the oven and let cool for at least 10-15 minutes before cutting into bars.
Adapted from from a recipe for Starr's Bars
Adapted from from a recipe for Starr's Bars
No Whey, Mama http://nowheymama.com/