Basic Hot Dog Rolls

Today I am sharing a basic roll recipe that can be used for hot dogs when you are needing rolls within 3 hours, but also can be used for other recipes I will share soon.

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One Tin Bakes Blondies (dairy-free)

I actually made this recipe back when I had checked out the book from the library, and then I was pleasantly surprised when my dad and M sent us a bunch of tin-themed gifts for our 10th anniversary, including the cookbook! I was very happy to own it and make more dishes. These blondies are the best blondies I’ve ever had. They were moist, chewy, but a bit of crunch on the edges and top. Plus, I was able to make them dairy-free and didn’t notice any issues. I’m sure the butter can only improve them.

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Dairy-Free Blueberry Muffins

When I made these muffins, I wasn’t sure about this recipe or a different one, and decided to try both. You could certainly double the recipe and make the full amount, but I was happy having 6 big muffins. The Fudgelet preferred these, and the Chiplet preferred the other recipe I made, but both ate both. I will share the other recipe soon…I hope.

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Breakfast Pizza (number 3)

In trying to make a dairy-free pizza without fake cheese, I made my regular pizza dough, and made it breakfast-style.

It wasn’t that hard to do, although cheese does often make things better.

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Rainbow Bundt Cake

Today I am just sharing an easy way to bring a rainbow into your dessert life, especially for Pride Month!

You could use any vanilla or white cake recipe for this. I used one from The Kitchn but made it dairy-free. Obviously the rainbow will be a bit of a mystery because the cake is browned on the outside, but once you slice it, there it is!

Directions for Rainbow Bundt Cake

Slightly adapted from The Kitchn

  • 3 cups flour, plus more for dusting the pan
  • 1.75 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 4 eggs
  • 3/4 cup canola oil
  • 1 cup milk (I used almond milk)
  • 1 Tablespoon vanilla paste

Preheat the oven to 350 degrees F. Grease a 12-cup bundt panm then dust it with some flour, tapping out the excess.

In a large bowl, whisk together the flour, sugar, baking powder, and salt together. Then, add the eggs, oil, milk, and vanilla. Whisk it until smooth.

Divide the batter into different bowls and color each batter. I try to do them with some color order so I don’t need to use a ton of bowls. For example, I start with the red, then pour it in the bottom of the pan. Then, I add more batter to the bowl and mix to make orange. Next I do yellow, and so on. This helps ensure I don’t get brown in my rainbow.

Bake the cake until a tester comes out clean, about 40-50 minutes. Let it cool completely before frosting it or serving it.

Dairy-Free Lemon Poppyseed Muffins

I played with this recipe to make it both dairy-free and a half batch. I wasn’t positive how it would turn out, so I just did what I thought would make 6 muffins. It ended up making 8. You can double the recipe and make more if you want.

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Dairy-Free Parker House Rolls

If you want dairy in your rolls, you can certainly keep it, but I am here to let you know that these turned out well with no dairy…and no weird ingredients. I liked how fluffy they turned out, even days later. The kids enjoyed the leftovers for breakfast. I also froze some of them and they kept well for that, too.

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