Category Archives: Allergy Friendly Recipes

{Allergy Friendly} ‘Butter’Cream Frosting

Allergy Friendly 'Butter'Cream Frosting

Last week I posted about a delicious vegan chocolate cake that is simple and delicious. However, there is no sense in talking about cupcakes if you aren’t going to mention the frosting. As my dad always says, the cake is just the vehicle to transport the frosting. In other words: it’s all about the frosting!

This is a very easy variation on the American buttercream that I’ve posted about before. The difference being that we’re going to adjust the ingredients to be allergy friendly/vegan, and ta da! We’ll have a great, inexpensive frosting that even the most allergic child can eat.

My frosting is all about the perfect ratio, which is 2:1 powdered sugar to butter. In this recipe, which I’ve halved from the original, you need 1 lb. powdered sugar and 1/2 lb. (2 sticks) of butter. Of course, we can’t use real butter, so use your favorite substite. My favorite is a little hard to find but when I do find it, I stock up on it. It’s called Best Life Buttery Baking Sticks, and I’ve only found it at Walmart. They also sell it as a spread, but don’t use that for baking.

There are other options as well; Nucoa has a mild margarine-y taste (and trans-fat), and I hate the taste of Earth Balance (plus it has flax and my husband is allergic to flax of all things), but if you’re used to the taste, it’s fine to use. I don’t think it looks right, it has this weird transclucent quality… anyway. I’m sure that’s just me. :D {If you don’t have food allergies, just know that finding a margarine without any milk products is hard to do, so when you find one that tastes decent and is safe for your child(ren), it’s blog worthy!} 

Hmm, I got off topic on a margarine rant. Where was I?

Oh yes. The recipe! One of the tricks to any successful butter-based frosting is beating your butter/margarine and powdered sugar together very well. Keep that in mind as you begin. Here’s the recipe!

Allergy Friendly ‘Butter’Cream Frosting

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Frosts 1 dozen cupcakes liberally

Allergy Friendly ‘Butter’Cream Frosting

A smooth and creamy frosting that NO ONE will guess is dairy-free!


  • 1 lb. powdered sugar
  • 1/2 lb. (2 sticks) margarine substitute like Best Life Buttery Baking Sticks
  • 1/4 c. cocoa powder
  • 1/2 t. salt
  • 1/8-1/4 c. vanilla or *plain soy milk
  • *if using plain soy milk, add 1 t. vanilla
  • Optional: 1/2 c. dairy free semi-sweet chocolate chips (like Guittard), melted and cooled


  1. Add half the powdered sugar and the margarine into a mixer.
  2. Mix on low until the powdered sugar is incorporated, then mix on medium for 2-3 minutes.
  3. Add the remaining powdered sugar, salt, and cocoa powder; mix on low until incorporated, then medium for 2-3 minutes.
  4. Add 1/8 c. of soy milk, mix on low 30 seconds then medium for 1-2 minutes.
  5. If necessary add remaining 1/8 c. soy milk.
  6. Mix on low for 30 seconds then medium for 2-3 minutes.
  7. Pour in cool but still melted chocolate chips. Mix for another 2 minutes until creamy and smooth.
  8. Note: to make this a vanilla frosting, omit cocoa powder and chocolate chips. If desired, substitute white chocolate chips.

{Vegan} Chocolate Cupcakes

Vegan Chocolate Cupcakes

WAIT! By vegan, I just mean “dairy and egg free.” Don’t run away. Don’t be afraid. This is a NORMAL recipe. It’s got REGULAR ingredients, that can be found in YOUR cupboard. No tofu involved, I swear. Also: easiest chocolate cake recipe ever. And did I mention it’s reallyreally good?

It only figures that I went to all that effort of mastering a delicious chocolate cake recipe, only to have to go back and start learning how to bake for Abigail, with no milk or eggs (and no almonds, thank you). As a young toddler, it wasn’t that hard to trick her into eating something… similiar. I mean, I still give her bagels and call them “donuts” while the rest of us nosh down on the good stuff. But as she gets older, the kid gets wiser.

I love to bake. But it’s got to be easy, no fuss, and I don’t want to do it twice if I can avoid it.
And it has to be delicious.
Otherwise, what’s the point?

I won’t waste time mentioning how many dozens of cupcakes I threw away, trying weird variations of recipes. Finally my sister in law brought this ‘vegan cupcake’ to a family party for my sister and her milk-allergic dad. It’s so simple. By far my easiest cake recipe. Just dump in the dry ingredients, follow with wet.

Unfortunately I didn’t think ahead to measure my ingredients for the strawberry frosting. It’s basically my recipe for Rich Chocolate Frosting, but I omitted the vanilla and cocoa. I used strawberries as my liquid instead of milk and just added strawberries until it looked about right. :D

The recipe comes from the amazingly fantastic

{Vegan} Chocolate Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 24 Cupcakes

Serving Size: 24

{Vegan} Chocolate Cupcakes


  • 3 c. white flour
  • 2 c. white sugar
  • 1/2 c. cocoa powder
  • 2 t. baking soda
  • 1 t. salt
  • 2/3 c. vegetable oil
  • 1 T. vanilla extract
  • 2 c. water
  • 2 t. white vinegar


  1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with 24 liners.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour into prepared cupcake liners and bake at 350 degrees F (175 degrees C) for 20 minutes.
  4. Remove from oven and allow to cool.

{Allergy Free} Valentine’s Day

Allergy Free Valentine's Day Candy

Poor little Abigail. For nearly a year now, she’s been living entirely egg, dairy, and almond free.
Her food allergies have been well managed up until this point. Lately though, something has been going on. She’s had rash breakouts at the most random times. Like after eating a meal she eats on a regular basis–pb&j, for example. Or after eating spaghetti that I triple checked the ingredients of, both noodles and sauce. I’m not sure if this is cross-contamination (in which case, I really need to clear out that yogurt drawer in the fridge!), or if it’s an altogether new allergy.

*Please no more new allergies, please no new allergies!*

On top of that, holidays are always a tricky time for those with food allergies. Food is such an intrinsic part of traditions. Here in America, we have an entire holiday dedicated to food. (Thanksgiving, in case you are scratching your head.) Valentine’s Day is the day of love, but for children, it’s the day for love of candy.  Abigail is only 23 months, but this Valentine’s Day we will be going to her first Valentine’s Party. I mentioned my concerns to the party goers, and a lady emailed back a list of candy’s people could bring that are allergy free. This is such a good resource, not just for families who have allergies, but for family members, friends, teachers, and room moms (is that still a thing?) who know of someone with food allergies.

With that, I give you:

Pin It

These candies do not contain the top 8 allergens (soy, dairy, wheat, egg, peanut, tree nut, shell fish, fish). However, factories frequently change ingredients and process, so be sure to check labels!

Necco Wafers
Mike & Ike
Dum Dums
Welch’s Fruit Snacks
Annie’s Fruit Snacks
Fruit Roll Ups
Lara Bars
Bazooka Bubble Gum
Ring Pops
Push Pops
Red Hots
Chewy Lemonhead and Friends
Tropical Chewy Lemonhead and Friends
Jolly Ranchers
Jelly Belly Jelly Beans
Swedish Fish
Sour Patch Kids
Dots (not Yogurt Dots)
Lifesavers Hard Candy
Lifesavers Pops

My general rule of thumb of labels to check is anything that’s essential good ol’ fashioned corn syrup and flavor. I automatically dismiss chocolate (except dark!), marshmallows, anything caramel, and so on. Even with a rule of thumb I can be surprised, so I always always check labels.

Want more options? I dug up a few links for you. Most of these are broken down by the Top 8 as well as individual allergies, so if you are only allergic to one item, you can find a wide range of items!

Sure Foods Living Candy List
Allergy Free and Sugar Free Snacks
Natural Candy Store
Indie Candy
Allerbling Allergen Free Food Companies

I thought this was fun. You can get cute medical wristbands for your child’s allergy, and snap on different “bling” for each allergy. They even have gluten free and bee allergy, along with other less common allergens! Check it out at Allerbling Store. While Abigail doesn’t need a medical alert charm, I might get her a band just so I can stop explaining to the different nursery leaders each Sunday! :)

Linking up to
The Mommy Club Resources and Solutions

Quick ‘n’ Easy Chili {Allergy Friendly!}

chili cover copy

You know how those fabulous craft and food bloggers make their holiday meals weeks ahead of the actual holiday, so they can post them before say, Halloween?
I am not one of those bloggers.
I mean, even if I have time to make the recipe three days ahead of the holiday, the time around the holiday gets so crazy that inevitably, my Halloween post goes up on…

November 1st.

With that, welcome to November everyone! Yesterday was the most perfect weather you could possibly ask for in a Halloween. Just a bit nippy to remind you that it’s fall. Today is full-on winter.

The good news is, with winter weather comes winter food. I love warm steamy comfort food. Chicken noodle soup, macaroni and cheese, piping hot bowls of chili, savory lasagnas, and pumpkin bread–oh, the pumpkin bread! They make up for crap like snow.
{I was raised in Utah, but I’m still an import, people.} 

Speaking of chili, I think it’s time to share my favorite chili recipe with you. This is the perfect after work meal because it’s warm and hearty and can be made quickly. Or if you prefer, brown your hamburger before you head out the door in the morning, toss in the Crock Pot, and come home to mmmm. Once you’ve browned your ground beef with the onions, it really is just a dump and heat recipe. It’s almost as easy as chili-from-a-can. {I won’t tell anyone that you’ve been known to use chili in can.} And this tastes a lot better.

Quick 'n' Easy Chili {Allergy Friendly!}
Adapted from: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A quick chili for weeknights!
  • 2 lbs. hamburger
  • 1 can diced tomatoes
  • 1 30 oz. can tomato sauce
  • 1 30 oz. can chili beans
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 T. brown sugar
  • ½ t. oregano
  • ½ t. black pepper
  • 1½ t. salt
  • 1½ t. cumin
  • ¼ c. chili powder
  1. Cook beef with onion and garlic.
  2. Combine beef, sauce, tomatoes, beans, and seasonings in crockpot or pot.
  3. Stir and cook on low 8-10 hours.
  4. If cooking on stove top, bring to a boil and simmer on low 20 minutes.
  5. Serve with sour cream, cheddar, and corn chips.

Dairy-Free Strawberry Frozen Yogurt

Dairy Free Strawberry Frozen Yogurt

I was told recently that I don’t post enough pictures of my cute kids on my blog.
This person just happens to be the aunt of said cute kids who is always too busy to come and see said cute kids herself. Instead she needs me to provide photos.
Because she lives fifteen whole minutes away.

So I bring you…

Abigail’s first taste of ice cream frozen yogurt. This kid has seriously not had ice cream until this moment. What a deprived life! Stupid dairy allergies. :)

She thinks this stuff is pretty good… and lest you think that picture is a fake…
{because no mom in her right mind would give a toddler a bowl of frozen yogurt, a spoon, no bib, and say “here, try this!”}
I bring you the “after” picture:
{I’ve never claimed to be of sound mind on this blog. Pretty much the opposite.} 

But regardless of mess…

she is a cute kid.
Now, who agrees that certain aunts who live a slight distance away need to come and cuddle this kid, asap?

Dairy-Free Strawberry Frozen Yogurt
Adapted from: 
Recipe type: Dessert
Prep time: 
Total time: 
A smooth, creamy frozen yogurt that is totally dairy free.
  • ¾ c. vanilla soy milk (or plain)
  • ⅓ c. granulated sugar
  • 4 c. vanilla soy yogurt (or plain)
  • 18 oz. frozen strawberries, thawed and pureed
  • 1 t. vanilla (optional; omit if using vanilla soy milk or yogurt)
  1. In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved.
  2. Stir in the yogurt, strawberry puree, and vanilla.
  3. Pour mix into ice cream maker, mix according to manufacturer's directions.
  4. Mix until soft-serve consistency.
  5. Transfer ice cream into a freezer bowl with lid and place in the freezer for at least 2 hours.
  6. Remove from freezer 15 minutes before serving.
  7. Enjoy.

Here’s the ice cream maker we live and breathe by; use this affiliate link to help keep the Slacker Mom going and get ice cream out of the deal. Win-win situation here, folks.

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