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Tag Archives: dairy free


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Vegan Ginger Molasses Cookies

These cookies are a soft and chewy and so dang good. Rolling them in sugar before baking gives them a slightly crunchy outside. It’s a step that’s not really necessary, but very highly recommended. They have a nice amount of spice to them and are guaranteed to make your home smell a-ma-zing. Vegans and meat-eaters alike will love these cookies.

Vegan Ginger Molasses Cookies | doughseedough.net

Vegan Ginger Molasses Cookies
makes 2 dozen cookies

1/3 cup vegan butter substitute (I used Smart Balance)
2 tablespoons stevia
1/4 cup sugar, plus extra for rolling
1/3 cup molasses
1 teaspoon vanilla extract
2 tablespoons water
2 cups all purpose flour
1 1/2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder

  1. Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a large bowl, mix together butter substitute, stevia, sugar, molasses, vanilla and water until well combined.
  3. In a separate bowl, whisk together flour, ginger, nutmeg, cloves, baking soda, and baking powder. Pour dry ingredients into wet ingredients and mix until well combined.
  4. Roll dough into 1-inch balls and roll in sugar. Place cookies 2 inches apart on prepared baking sheets.
  5. Bake for 10 – 12 minutes or until cookies are just beginning to firm up. Let cool for 5 minutes on baking sheets before removing to a cooling rack to cool completely.

recipe adapted from Lunch Box Bunch


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Dairy-Free German Chocolate Cake Cookies

This past weekend was wonderful. It was a quiet weekend, but it was perfect. Mike got his wisdom teeth out (ouch!) and it snowed all day on Saturday so staying inside and vegging out was just what we needed. I shoveled for the first time in like… 5 years, and it was surprisingly relaxing. I ended up baking two types of cookies, some muffins, and made some soup. So, yeah, I would consider it a pretty successful weekend. To round it all out perfectly, I received a surprise early Christmas gift.

Dairy Free German Chocolate Cake Cookies | doughseedough.net

I grabbed a package off our front stoop thinking they were the boots I had ordered. Then, I realized that the box was far too small to contain boots. And the package was sent from Amazon, not Macy’s. I ran inside and ripped it open. I pulled out a huge bag filled with Enjoy Life’s (dairy-free) mini chocolate chips and chocolate chunks.  Then I pulled out a cookbook I’ve been eyeing for a while – Vegan Cupcakes Take Over the World. The entire time, I was babbling “What the…? Who sent this? Oh my goodness, oh my goodness!!” At the bottom of the box were two slips of paper. The first one – blank. The second one had the answer – the gift was from Ashley and Nick, some of our closest friends. It’s amazing how someone can make me so happy from the other side of the world.

dairy free baking | doughseedough.net

After all this, I knew I had to use some of the chocolate chips. I settled on a recipe that had caught my eye last week – German Chocolate Cake Cookies from Food Network. These cookies were rich and chocolatey and captured all the goodness of German chocolate cake without being overly sweet.

Dairy-Free German Chocolate Cake Cookies | doughseedough.net

Dairy Free German Chocolate Cake Cookies
makes 3 dozen cookies

1/3 cup coconut oil, melted
1/3 cup dairy-free butter substitute, softened (I used Smart Balance)
1 cup dark brown sugar
1/2 cup stevia
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup dairy free mini semisweet chocolate chips
3/4 cup shredded sweetened coconut
3/4 cup chopped pecans

  1. Preheat oven to 350°F. Line baking sheets with a silicone baking mat or parchment paper and set aside.
  2. Place coconut oil, butter substitute, brown sugar, and stevia in a large bowl. Beat with a hand mixer on medium speed until well combined. Mix in eggs and vanilla.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add dry ingredients into butter mixture until well combined.
  4. Stir in mini chocolate chips, coconut, and pecans until evenly distributed.
  5. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Bake for 10 – 12 minutes or until edges are firm. Let cool for 2 minutes on baking sheet before moving to a wire rack to cool completely.


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Spicy Coconut Shrimp with Coconut Rice

Spicy Coconut Shrimp with Rice | doughseedough.net

We eat a lot of chicken in our house. A lot of chicken. So, when we do have some red meat or seafood, Mike is pretty darn excited! I was assigned Jaida’s blog Sweet Beginnings for this recipe swap. I was on her blog for hours. She has no shortage of recipes – whether you’re looking for a dessert, main entree, appetizer or drink, her blog has got it all. It took me a really long time to settle on this shrimp dish. I loved how easily this came together, Mike loved that he got to eat something other than chicken, and I’m sure you will love this dish, too 🙂

Spicy Coconut Shrimp with Rice | doughseedough.net

Spicy Coconut Shrimp with Coconut Rice

1 – 13.5 ounce can light coconut milk
1 jalapeno pepper, halved
3 cloves garlic
1-inch piece fresh ginger, skin removed and chopped
1/4 cup fresh parsley
1 lime, juiced
2 tablespoons extra virgin olive oil
1/2 pound shrimp, peeled and deveined, tails left on
1 cup uncooked white rice
salt and freshly ground black pepper

  1. Prepare the marinade: In the bowl of a food processor, combine 1/2 cup of the coconut milk, jalapeno, garlic, ginger, parsley, lime, and olive oil. Blend until smooth. Season with salt and pepper, to taste.
  2. Place shrimp in a small bowl and pour the marinade over it, tossing to coat. Cover and refrigerate for 1 to 2 hours.
  3. Rice can be prepared in a rice cooker or medium pot over medium high heat. Combine remaining coconut milk with rice and stir to combine. Cook according to package directions. If using brown rice, add in 1 cup of water.
  4. When rice is almost done cooking (white rice will take about 15 – 20 minutes and brown rice about 40 – 45 minutes, in my experience), start cooking the shrimp.
  5. Heat a medium skillet over medium high heat. Remove shrimp from the marinade and place in the skillet in a single layer. Cook the shrimp for 2 minutes on one side. Flip and cook for an additional minute, or until shrimp are fully cooked.
  6. Pour the marinade into small saucepan and bring to a boil. Reduce heat to a simmer and let cook for 3 minutes.
  7. Serve shrimp over prepared rice and drizzle with reduced sauce.

recipe slightly adapted from Sweet Beginnings, originally from Bev Cooks

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!


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Dairy Free Cranberry Pear Crisp

dairy free cranberry pear crisp | doughseedough.net

This crisp made its first appearance at Thanksgiving along with my favorite dairy-free iced pumpkin cookies. I’m hoping to make it again for one of the many Christmas meals I’ll be chowing down at. It’s super easy to throw together and it’s kind of pretty to look at. At first, I was a little disappointed that the cranberries didn’t all burst during baking, but it turns out that the whole berries are kind of fun to bite into. And the topping? Well, the coconut oil used in it is a million times better than butter. Trust me.

dairy free cranberry pear crisp | doughseedough.net

Dairy-Free Cranberry Pear Crisp

5 cups sliced pears
1 1/2 heaping cups whole cranberries, fresh or frozen (if frozen, do not thaw)
3 tablespoons honey, or more to taste
1 teaspoon ground cinnamon
1 teaspoon cornstarch

for the topping:
1 cup all purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
5 tablespoons coconut oil

  1. Preheat oven to 350°F. Grease a 2 1/2 quart baking dish with melted coconut oil and set aside.
  2. In a large bowl, stir together pears, cranberries, honey, cinnamon and cornstarch until well combined. Pour into prepared baking dish.
  3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg and coconut oil. Mash with a fork until mixture is crumbly. Sprinkle evenly over fruit in the baking dish.
  4. Bake in preheated oven for 35 – 40 minutes, or until topping is golden brown and filling is bubbly. Remove from oven and let cool slightly before serving.

recipe adapted from Gluten Free Goddess


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Dairy Free Chocolate Chunk and Walnut Oatmeal Cookies

The name of these cookies are a mouthful. The sight of these cookies is kind of atrocious… but they’re delish. And as a bonus, I got to try my hand at making my own chocolate chips! I haven’t had much luck finding dairy free chocolate chips. I saw some dairy free Guittard semisweet chocolate chips in a small town Walmart, of all places. I didn’t buy any because I was on a business trip and didn’t want to drag around chocolate chips and… well, because I’m an idiot. I figured I could go back to Appleton or Madison and pick some up. Wrong. Apparently dairy free chocolate chips are reserved for small, northern Wisconsin towns only. And not large cities.

Whatever.

I had some unsweetened chocolate bars in my baking supply stash and decided to make my own chocolate chunks out of the chocolate. They were super easy to make: melt ingredients, freeze, and break into pieces. Unfortunately, I didn’t see that the creator of these homemade chocolate chips warned her readers that they would most definitely turn any baked good into a mess. Whoops.

Even though the chips melted and made a spectacular river of chocolate over my Silpats and baking sheets, these cookies were fabulous. And the chocolate that stayed in the cookies was perfect. I guess I’ll be on the hunt for a more bakeable homemade chocolate chip. Or maybe Santa will bring me a very, very large box of dairy free Guittard chocolate chips.

dairy free chocolate chunk and walnut oatmeal cookies | doughseedough.net

Dairy Free Chocolate Chunk and Walnut Oatmeal Cookies
yields 2 dozen cookies

1/4 cup dairy free butter substitute
1/2 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup all purpose flour
1 cup old-fashioned oats
1/2 cup dairy free dark chocolate chunks, recipe below
1/3 cup chopped walnuts, lightly toasted

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, cream together butter and sugars until well combined and fluffy. Mix in vanilla and egg until well combined. Stir in flour and oats. Fold in chocolate chips and walnuts.
  3. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Bake in preheated oven for 12 minutes or until lightly browned. Let cool for 5 minutes on baking sheet before moving to a cooling rack to finish cooling.

 

recipe adapted from Cooking Light

Homemade Dark Chocolate Chunks
yields about 2 cups 

4 ounces unsweetened chocolate
4 tablespoons coconut oil
1 teaspoon vanilla extract
4 teaspoons stevia powder

  1. In a microwaveable bowl, combine chocolate, coconut oil, and vanilla. Microwave in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth. Stir in stevia.
  2. Line a baking sheet with a Silpat or parchment paper and pour chocolate on top. Use a spoon to smooth, being careful not to spread the mixture too thin. Freeze for about 30 minutes or until chocolate is hard. Break into chunks and use as desired.
  3. Keep leftovers in a freezer-safe covered container.

Note: I used Baker’s unsweetened chocolate in this. They don’t contain dairy, but the chocolate is made on equipment that also manufactures products containing milk.

recipe from Sugar Free Mom


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Dairy Free Iced Pumpkin Cookies

dairy-free iced pumpkin cookies | doughseedough.net

Last week, my PCP suggested that I go 100% dairy free instead of just lactose-free. I’m happy to say that I made it through my first dairy-free holiday and business trip. My plates were a bit emptier this year, but I’m thankful for the food that I was able to eat. I got turkey and gravy thanks to my father-in-law, stuffing and kale thanks to my mom, and dessert thanks to me! I’ve just come back from a four day business trip in a small town. I love traveling for work, but being dairy-free definitely has its challenges when eating out. I’m blessed to live in Madison, a city that has a plethora of restaurants that can cater to special diets. Appleton has fewer restaurants. These little towns I’m staying in for work? Nothing. I’m relying on plain salads or, if I’m feeling adventurous, a plain chicken sandwich on a bun with some guacamole. After all, there’s only so much Subway a girl can eat! Even after all this, I end up getting “dairy-ed” once in a while. Not surprisingly, I’m more reluctant to eat out and to even eat food that family and friends cook.

I’m obsessively label-reading now and I’m doing my best to bring my safe foods with me so that I’m always guaranteed one thing to eat. My current favorite? These iced pumpkin cookies. They are ridiculous. I made a batch for Thanksgiving and they were inhaled by my family. I made a second batch a couple days later and ate all the cookies within a matter of days (with a little help from Mike). I plan on making some more this weekend. There’s no such thing as too many cookies, right?

dairy-free iced pumpkin cookies | doughseedough.net

Dairy Free Iced Pumpkin Cookies
makes 3 dozen cookies

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dairy-free butter substitute (I use Earth Balance)
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

for the icing:
2 cups confectioners’ sugar
2-3 tablespoons unsweetened almond milk
1 tablespoon dairy-free butter substitute, melted
1 teaspoon vanilla extract

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
  3. In the bowl of a stand mixer or in a large bowl with a hand-held mixer, cream together butter, white sugar, and brown sugar until fluffy. Mix in pumpkin, egg and vanilla until smooth. Mix in dry ingredients until combined.
  4. Wet hands and roll dough into 1-inch balls. Dough will be very sticky. Place dough 2 inches apart on prepared baking sheets. Flatten dough slightly with the palm of your hand. Bake for 15 minutes, rotating the baking sheets halfway through.
  5. Allow cookies to cool for 5 minutes on baking sheet before moving to a cooling rack to cool completely.
  6. To make the icing: Place sugar, 2 tablespoons almond milk, melted butter, and vanilla in a small bowl and whisk until smooth. Add additional almond milk as needed to reach desired consistency. Drizzle cooled cookies with icing.

Storage tip: these cookies get really soft when stored in a covered container. I suggest placing them on a plate and lightly covering it with plastic wrap, not covering the cookies at all, or eating all the cookies in one sitting.

recipe adapted from allrecipes.com


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Chicken (or Turkey) Dumpling Soup

Thanksgiving is one of my favorite holidays. I am always with those that I love, surrounded by tons of good food. I’ll be honest – I really don’t like turkey that much. Thanksgiving meals are all about the side dishes to me. Stuffing, cranberry sauce, mashed potatoes, veggies… those are the dishes that take up prime real estate on my plate. Buried underneath all that goodness will be the smallest piece of turkey possible.

I actually made this chicken and dumpling soup a couple weeks ago after a business trip. During my trip, I ate a small-town family restaurant and got their chicken dumpling soup. It was pretty disappointing – watery with a million tasteless dumplings and no chicken whatsoever. When I finally got home, I had two things on my to-do list: 1) Give Mike a kiss and 2) Make some chicken dumpling soup. Let me tell you – this recipe was a million times better than the restaurant stuff. I’m hoping to make this soup again with leftover turkey – I imagine that the results would be just as tasty.

Chicken or Turkey Dumpling Soup | doughseedough.net

Chicken or Turkey Dumpling Soup

1 1/2 pounds chicken breast
6 cups low sodium chicken broth
3 cups water
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
4 stalks celery, chopped
4 large carrots, chopped
1/4 cup flour
1/2 cup water
1 teaspoon ground mustard
1 teaspoon dried thyme
2 bay leaves
1/4 cup parsley, chopped
freshly ground black pepper, to taste

for the dumplings:
1 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup unsweetened almond milk

  1. Place chicken, broth and water in a large pot and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until chicken is cooked all the way through. Remove chicken from the pot and set aside. When cool enough to handle, shred the chicken.
  2. Meanwhile, heat olive oil in a large pan over medium-high heat. Add in onion, garlic, celery and carrot. Cook, stirring occasionally,  for 5 – 7 minutes, or until vegetables are tender. Transfer cooked vegetables into broth.
  3. In a small bowl, whisk together flour and 1/2 cup water until well combined. Whisk in ground mustard and thyme. Add mixture to broth and add in bay leaves and shredded chicken. Bring soup to a boil. Cover, reduce heat to a simmer, and cook for 15 minutes.
  4. While soup is simmering, make the dumplings: Whisk together flour, thyme, rosemary, salt, and pepper. Whisk in almond milk until combined.
  5. Once soup has cooked for 15 minutes, bring it back to a boil. Drop dumpling dough by tablespoons into the soup. Cover and simmer for 10 minutes or until dumplings are cooked through. Remove bay leaves before serving.

adapted from Mel’s Kitchen Cafe


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Jalapeno Cilantro Hummus

Hummus is one of my favorite snack foods. It’s so, so easy to make, but I’m guilty of buying hummus when I’m feeling extra lazy. The store-bought hummus is good, the store-bought spicy hummus is even better, but this homemade spicy hummus tops it all.

Jalapeno Cilantro Hummus | doughseedough.net

Jalapeno Cilantro Hummus

2 – 15 ounce cans garbanzo beans, drained
1/4 cup olive oil
3 limes, juiced (about 1/3 cup)
2 jalapenos, seeds removed and chopped (use 1 jalapeno for a mild hummus)
3 cloves garlic, minced
1 cup cilantro, chopped
salt and pepper

to serve: fresh cut veggies, pita chips, tortilla chips

  1. Place all ingredients into a food processor or blender. Blend until smooth. Season with salt and pepper, to taste.


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Hearty Venison Stew

It’s that time of year again. Gun deer hunting season started on Saturday morning here in Wisco and the hunters are out in full force. I’m not sure what hunting seasons are like in other states and Google didn’t lead me to any easy way to figure that out.

This is the first year that Mike didn’t go out. I was happy to have him around for the first time since we started seeing each other 8 deer hunting seasons ago (ha), but I will sure miss the delicious venison. Luckily, we have some really generous hunters in our lives. A family friend got a deer during bow season and gave it to Mike’s dad, Jim. Jim butchered the doe and gave us a ton of meat!!!

The start of gun season seemed an appropriate time to cook up some of the meat. The cold, windy weather was definitely screaming “stew”, too! If you can’t get your hands on vension, feel free to use some beef instead. If you have access to venison and don’t think you’ll like it, give this stew a try anyway. You’ll love it, I promise.

Hearty Venison Stew |doughseedough.net

Hearty Venison Stew
serves 6

2 pounds venison stew meat (or beef stew meat)
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup flour
1 tablespoon olive oil
2 medium onions, chopped
4 large carrots, chopped
3 stalks celery, chopped
2 garlic cloves, minced
1 cup red wine
4 cups low sodium beef broth
2 – 15 ounce cans diced tomatoes
1 teaspoon dried basil
1 teaspooon dried thyme
2 bay leaves

mashed potatoes or crusty bread, for serving

  1. In a large bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, pepper, and salt. Add in venison and toss until coated. Add in 1/4 cup flour and toss until evenly coated.
  2. Heat olive oil in a dutch oven over  medium-high heat. Working in batches, brown the meat on all sides. Move browned meat to a plate and set aside.
  3. Add more oil if necessary, and add in onions. Cook for 2 minutes and then add in celery, carrots, and garlic. Saute for 2 minutes.
  4. Add in red wine and deglaze the pan. Stir in beef broth, tomatoes, basil, thyme, bay leaves, and browned meat. Bring stew to a boil and then reduce heat to a simmer. Allow to simmer for 45 minutes or until meat is tender.
  5. Remove stew from heat and served with mashed potatoes or bread, if desired.

recipe adapted from Emeril Lagasse


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Quick & Easy Mexican Rice

I whipped up a batch of this rice to go with the chicken enchiladas I made for Mike. Because, you know, a carb-heavy entree needs a carb-heavy side dish to go with it. Ok, truth is, I made this rice because the enchiladas smelled so good and I couldn’t eat them. So I made a bunch of rice and ate that instead. Now, this rice is obviously not the same as a chicken enchilada, but it was enough to satisfy my craving. This is my favorite go-to recipe for a quick and easy dish to accompany any Mexican-inspired entree that might find its way onto our table.

Quick and Easy Mexican Rice | doughseedough.net

Quick & Easy Mexican Rice

1 tablespoon canola oil
2 cups uncooked long grain rice
1 teaspoon garlic powder
1 teaspoon ground cumin
1 medium onion, chopped
2 cloves garlic, minced
2 jalapenos, seeded and minced, optional
1 (15 ounce) can diced tomatoes
3 cups low sodium vegetable broth
cilantro and lime wedges to garnish, optional

  1. Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring constantly, until rice is lightly toasted. Sprinkle with garlic powder and cumin and stir to combine.
  2. Add in onion, garlic, and jalapenos and cook, stirring occasionally, until onions are translucent. Stir in diced tomatoes and broth and bring mixture to a boil. Reduce to a simmer, cover, and let cook for 20 – 25 minutes or until rice is fully cooked. Fluff with a fork before serving. Garnish with chopped cilantro and a lime wedge if desired.