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.Continue reading
We have still been using some dairy-free recipes. This recipe started as a regular pancake mix recipe, but it is easily adapted to become dairy-free. One point I will make, is that these pancakes are a bit on the dense side, but they are soft and have a buttery taste.Continue reading
I am so excited that we have had three years with you! This year has been so different than anyone would expect, but you have managed to adapt.Continue reading
I haven’t shared a hits and misses for awhile. And when I say “hits” I would say these are “okays” and “mehs” that I made in the winter. Let’s start with a meal that could be fine but it was a bit too salty for me.
I know it isn’t Pi Day yet, but consider this your Pi Day post since it is on a weekend this year.
I was excited to find a non-baked pie recipe I could make that is creamy but vegan. The original recipe called for peanut butter, but natural peanut butter, so it was easy to swap with almond butter.
A friend got me a Dairy-Free cookbook to try some new recipes we can all eat. I don’t have to make things fully dairy-free anymore, but it is helpful for dishes that are hard to convert otherwise. This recipe has a bunch of set up and pre-cooking before the baking part, but I did much of it ahead, and then baked it later.
I spent a decent amount of time trying to look for this recipe on here. I thought I had written it up, but I guess I was thinking of when I redid the liege waffle recipe for the Chiplet, too.
Hence the pictures aren’t great since I thought I had already done this…but I hadn’t, so here it is. And what is it?