Tuesday, October 29, 2013



Back to making my allergy-friendly dining out list.  I hope to add at least one restaurant a month.  Chick-fil-A does an excellent job of including lists of food allergens for their menu online here.  They also include a separate list for gluten-free options and a list of diabetic exchange!  On their website, click on Food, then Health/Allergen Information and then Allergen, Gluten & Diabetic Exchange.

While Chick-fil-A does have something for everyone, I do wish they had a few more allergy-friendly menu items.  Most of their menu items contain dairy and several contain egg.  But I do appreciate that you can look up the menu online and plan ahead for your visit.  For kids, the grilled nuggets are allergen-free!  My husband (allergic to eggs) usually enjoys the Chargrilled Chicken Club Sandwich.  They also have several allergy friendly sides:  waffle fries, fruit cup and buddy fruits.

Thursday, October 24, 2013

Apple Crisp

I finally cooked up the rest of our apples from our apple picking adventure and made this delicious apple crisp.  I like this recipe because it is just the right amount for an after dinner treat.  But you could easily double it if you wanted to make more for a party! We ate ours a little warm topped with vanilla ice cream.  Yum!!

If you like this recipe, you may also like Apple Pie with Streusel Topping (EF).

Apple Crisp - Please click here to link to recipe.  I think this crisp could easily be made dairy-free, by replacing the butter with your favorite dairy-free margarine.  I think next time I make it, I may add about 1/2 cup of pecans to the topping. 

Saturday, October 19, 2013

Pumpkin Pie {Egg-free}

I have been making this egg-free pumpkin pie for a few years.  My husband loves pie and thinks pie season (Thanksgiving through Christmas) isn't complete without a pumpkin pie!  Since I was experimenting with cooking with fresh pumpkin, I made a pie for him a little early this year.  It was even better than the canned pumpkin version!  Note, the cook time is a little longer for fresh pumpkin versus the canned pumpkin. 

In this recipe, I use gelatin for the egg replacement to get the desired taste and texture.  Cooking the pie in the same manner as the recipes containing egg gives it the same flavor.  But to keep the desired texture, it is best refrigerated.  If you keep the pie out, it may begin to sweat and soften.  But if you keep it refrigerated, you really can't tell any difference between this egg-free version and the egg-filled counterparts.  This may make you weary but you have to trust me!  This pie keeps my husband from feeling like he is missing out during the holidays and it is good enough to share with your non allergy friends and family!  Win for everyone, especially the pie baker, who can make one pie for everyone!

 Pumpkin pie made with fresh pie pumpkins.

 Pumpkin pie made with canned pumpkin. 

 Pumpkin Pie

1 (7g) envelope unflavored gelatin
3 T cold water
1 c (8 oz) evaporated milk
1 16 oz can solid packed pumpkin or fresh pumpkin puree
1 ½ t ground cinnamon
¼ t ground cloves
½ t cream of tartar
¾ c sugar
Prepared uncooked pie crust

Preheat oven to 425°.  Carefully transfer pie crust to a pie plate.  Trim excess pastry and crimp edges.  Set aside.  In a small bowl, sprinkle gelatin over water to soften.  Set aside for a few minutes.  Bring milk to a soft boil.  Remove from heat and add gelatin stirring until dissolved.   Let cool slightly.  

Blend together pumpkin, cinnamon, cloves, cream of tartar and sugar, until well combined.  Very gradually, add the milk mixture to the pumpkin mixture, mixing constantly.  Once all of the milk mixture has been added, scrap the sides of bowl to make sure fully incorporated.  Pour into pie plate over prepared uncooked crust.  

Bake at 425° for 10 minutes.  Reduce heat to 350° for about 40 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 4-6 hours.  Keep leftovers refrigerated. 
If using fresh pumpkin, bake at 425° for 10 minutes.  Reduce heat to 350° for about 50 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 6-8 hours.  Keep leftovers refrigerated.  

To make gluten-free use your favorite gluten-free pie crust.  You can also make pumpkin custard cups, pour evenly into eight 6 ounce ramekin cups.  Place the filled ramekins on a rimmed baking sheet.  Bake at 350° for about 25-30 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 3-4 hours.  Keep leftovers refrigerated.  

Serves 8

Friday, October 18, 2013

Cooking with Fresh Pumpkin

We visited an orchard/farm and picked up some pie pumpkins.  Rather than just sit them outside, like I normally do, I decided to try to cooking them into pumpkin puree to make some of our favorite fall pumpkin recipes.  The two pumpkins I used yielded about 3 cups of puree.  It was the perfect amount to make Pumpkin Chocolate Chip Muffins (EF, DF) and Pumpkin Pie (EF, GF).  Then I roasted the seeds!

We all agreed that the fresh pumpkin was moister and even more delicious than the canned puree.  For both recipes, I did need to increase the cook times a little to allow for the increased moisture.  I will be sure to note the time differences in my recipe posts.  What will you make with your fresh pumpkin puree?

 Pie pumpkins cut in half and ready to go in the oven.

Fresh pumpkin puree ready to make Pumpkin Chocolate Chip Muffins (EF, DF).


Cooking with Fresh Pumpkin - For instructions, click here.  I used the baking method.  This link also includes boiling and microwave methods.

Monday, October 14, 2013

Roasted Pumpkin Seeds

It is pumpkin carving time!  I decided to make roasted pumpkin seeds this year.  The roasted seeds turned out perfectly crunchy and make a great snack.  I think we have started a new tradition at our house!


Roasted Pumpkin Seeds - For roasting instructions, click here.

Friday, October 11, 2013

Fresh Apple Cake {Egg-free, Dairy-free}

Last weekend, we went apple picking!  It was so much fun, minus a couple of bee stings.  I think the bees wanted to keep their apples.  We picked such a nice variety of beautiful apples.  So, we are now making all things apple.  We made this apple cake and plan to make more applesauce.  My husband is requesting apple pie . . .

This cake is so moist and delicious!  When you first combine, the ingredients it doesn't look much like a cake batter.  But the electric mixer breaks down the apples some to make the perfect cake batter consistency.  It seems almost magical to me.  In these pictures, the walnuts have been omitted since I was sharing it with friends that do not care for nuts.  The cake was a big hit with everyone that tasted it.  I hope it is at your house, too!

Fresh Apple Cake with Cinnamon Glaze

2 c flour
1 c sugar
2 t baking soda
1 t salt
1 t cinnamon
5 c apples, peeled and chopped (about 4 large)
½ c vegetable oil
¼ c honey
1 t vanilla
1 c chopped walnuts (optional)

For the Glaze:
1 ½ c powdered sugar
½ t cinnamon
½ t vanilla
3-4 T milk or water
½ c chopped walnuts (optional)

Preheat oven to 350° and coat a bundt pan with cooking spray.  Set aside.  Combine all cake ingredients in a mixing bowl, except for walnuts.  With an electric mixer, beat on medium speed for 3 minutes.  Stir in walnuts.  Pour into prepared bundt pan.  Bake for about 45-50 minutes or until a toothpick inserted near the center of the cake comes out clean.  Cool in pan for 30 minutes.  Invert onto a serving platter and cool completely.  Combine all ingredients for the glaze, except for walnuts.  Blend until smooth.  Spoon glaze over cooled cake and sprinkle with walnuts. 

Update (10/24/15):
I make this every September with in season apples.  It is SO good!  I really love this cake.  I have made it for other people and they love it, too.  No one even suspects that it is egg-free and dairy-free!  Here is this year's cake fresh out of the oven.  You could even omit the icing and just sprinkle some powdered sugar over the top when cooled.

Tuesday, October 8, 2013


Goulash is not really a recipe that I would seek out.  But I came across this one on Pinterest and thought I would give it a try.  I think the fresh zucchini and mushrooms give it a lot of healthy flavor.  Plus, it was pretty easy and cheap to make.  All the makings of a great busy weeknight meal!

I made the recipe as written so I will link to it below.  For those on a gluten-free diet, you can easily substitute gluten-free pasta.  But you may need to reduce the cooking time.  You may also want to double check the ingredients on the beef broth and tomato paste.

One Pan Goulash - Please click here for the recipe.

Friday, October 4, 2013

Fall Apple Slices

Do you need a cute idea for a fall snack?  I sliced these apples across the core and then cut out the core with small fall shaped cutters.  The cutters were originally sold together to make decorative pie crust.  To keep the apple slices from browning, I soaked them for a few minutes in lemon water.  I used one tablespoon of fresh lemon for every one cup of water.  This idea and other ways to keep your apples from browning can be found here.  This is an easy, allergy-friendly snack to take to school or a fall party!

If you like this snack idea, you may also like Fall Snack Mix (EF).