Today I made these not-so-scary pumpkin cookies for my little twin guys, because anything scary looking would not be eaten, and I certainly want them to enjoy the treats I bake. They can’t really eat any trick or treat candy, unfortunately just about EVERYTHING has gluten or dairy or dyes that make my boys sweet bellies very unhappy. But that’s okay because their Mommy makes them yummy treats all year ‘round. Yes, they are so spoiled around here!
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Rainbow Cookies
Adapted recipe from Mario Carbone and Rich Torrisi of New York City’s Torrisi Italian Specialties
I made these rainbow cookies pink in honor of breast cancer awareness month. My girlfriend hosted the cutest all-pink luncheon on Friday to celebrate our mutual friends who have survived breast cancer. So, on a celebratory note I decided to make these adorable, and quite amazing, if I do say so myself, rainbow cookies. My girlfriends loves Italian cookies so I thought let’s make them special. Let’s make them pink.
Butternut Squash Gratin (dairy free, gluten free, grain free, soy free, vegan friendly)
Hey! Before we talk butternut squash things I wanted to share our Paleo experiment with you. Scroll down to the recipe if you came for the food. 🙂Remember back in September, I mentioned giving the Paleo diet a try? We did. Not die-hard though, more Paleo-ish, since I still used non-dairy cheese and cane sugar a few times a month to satisfy cravings and to keep pissed-off feelings to a minimum. Kidding aside, special needs inspires a very, very special love. I’m blessed to have two older sons’ who fully support our journey towards better health AND who are truly the best siblings and sons’ a Mom could ask for. This journey isn’t easy and their support for Mom’s trials and errors means the world to me.
{Almost} No-Bake Pumpkin Pie (dairy free, egg free, gluten free, grain free, paleo, soy free, vegan)
Many weeks ago, at dinner, I asked the kids’ what kind of pie they would like for Thanksgiving dessert. My teenager began with I don’t know… then was quickly interrupted by his younger brother, Michael who chuckled, then blurted out, I want pumpkin pie (for those of you new here, Michael, 12, has a twin, Ely, they both have the neurological disorder autism with moderate expressive language.). We all looked at each other, shocked. Then Ely chimed in, with perfect eye contact, to say I want apple pie cake. I couldn’t believe what I was hearing. I know it doesn’t sound like anything much, but for us, these moments are a big deal. You see, Michael and Ely don’t usually take part in group conversation, so to help with this we prompt speech or sound out the first letter of the word in conversation. It was another glimmer of hope that we are getting through, we are breaking through, more so every day (we, as in my husband and me. I could never manage it all without him.).
Chocolate Pot De Creme + White Chocolate Bark for Halloween (gluten free, paleo, soy free, vegan)
I know, I know, I’m really late to the party, but I’ve come with some super quick and easy dessert that are a chocolate-lovers dream and allergen-free, so nobody is left out! More on the whimsy side rather than the ‘hey it’s Halloween and I’m going all out!’ kind of dessert, but the rich, creamy chocolate will have you forget my lackluster efforts with some white chocolate bark for good measure and to keep this yin-yang in our chocolate universe. This is chocolate heaven, my friends – Halloween or otherwise.
Butternut Squash + Pear Soup (gluten free, dairy free, nut free, paleo, vegan optional)
Much of October has been about recipe-testing breads, cookies, and other carbs, furthering our journey with a grain-free (Paleo) diet in hopes to further improve Michael and Ely’s (my twin boys’) gut health as mentioned in my last post. This new venture of baking is challenging, to say the least – it’s a good thing I’m stubborn and armed with a good playlist ready to get my mixer in motion (cue the wonder woman music right about now).
Tahini Chocolate Chip Cookie (gluten free, dairy free, nut free, soy free, vegan)
Coming from a heritage stemming from the southern part of Russia, the cultural traditions set on my family’s table have always been similar to the foods of the Middle East – especially Israeli and Persian food. Halvah was one of them; my favorite Middle Eastern confection. My late grandmother would keep plenty of halvah, individually wrapped Russian chocolates, sesame seed candies, and sweet meringues in a big crystal bowl ready for the picking. That and hot mint tea was the final part of most family meal gatherings.
Zucchini Loaf (gluten free, egg free, soy free, vegan)
Watermelon Poke + Blistered Green Beans with Teriyaki Sesame Glaze (gluten free, nut free, soy free, vegan)
My dear poke bowl aficionados are likely wondering how watermelon has anything to do with this traditional Hawaiian staple, where the heck I am hiding the ahi tuna, and hello, no bowl.
I realize you need bowls for poke bowls. But my bowls were still in the dishwasher from our oh so very delicious ice cream sundaes the night before (have you tried the cashew flavors yet? Chocolate Cookies N Cream is my favorite!!) and it was NOT going to stop me from making this the next day.
Baked or Griddle – Lemon Pancakes with Blackberry Sauce, Two Ways (gluten free, dairy free, soy free, vegan)
You’re probably wondering why the heck anyone would bake pancakes. I get it. They’re pancakes, they belong on a hot griddle, you’re right. But one morning I got fed up standing over the stove – half asleep – flipping loads of pancakes (we’re a family of six, and five of those humans are guys aka big eaters) so I preheated my oven in a huff after a dozen flips and poured the batter onto baking sheets and the rest was history.