Pigs in a Puffy Blanket (Dairy Free)

I am not exactly a hot dog person.  They just aren't exactly a healthy choice, but with my little Sweet Pea LOVING them, we just have to have them once in a while.  Lately I have been using crescent rolls to wrap the hot dogs, but last week I didn't have any in the house.  So, I picked Sweet Pea's favorite Buns to wrap her hot dogs:

Rhodes Rolls

If you read the back of the package you will find that these Buns have the ability to be a great many things.  I decided to use them for our Pigs in a Blanket.

• I put them out on the cookie sheet like normal and let the rolls begin to thaw..
• When they had thawed and begun to rise, I took each roll and pulled them long.
• By pull them long I mean I did this pull/jump rope/flippy thing to the mound which got the dough long enough to wrap around the hot dog.
• Then I wrapped the hot dog.
• Don't forget to tuck the ends of the dough underneath the last wrap so it stays in place. (I had a couple come loose because I didn't tuck them well)
• Place each wrapped hot dog back on the cookie sheet to rise again.
• When they are nice and puffy, put them in your 350 degree oven
• Bake for 10-15 minutes. Just until they are golden brown on top.

When you pull them out, you should end up with Beautifully Puffy Pigs in a Blanket:

They tasted SO good.  Way better than the Pillsbury Crescent Rolls.  Sorry Pillsbury.  My heart has found a new match for my hot dogs.  Fantastic.  YUM yum YuM!

Dairy Free Pumpkin Chocolate Chip Cookies

I have spent more time than I would like to admit on Pinterest in the last few weeks, but I have found a lot of great recipes. I found a two ingredient recipe for pumpkin cake that I liked but improved on by using a spice cake mix instead.

Any way, if you have ever made that two ingredient cake, you know that the batter is really thick. The last time I made it, I thought "I could make this into cookies instead of cake and it would probably go farther than the cake." So, I decided that I would make Pumpkin Chocolate Chip Cookies.

I used:
One box of Western Family Spice Cake (it has no dairy in it)
1/4 bag of Enjoy Life Mini Chips (also Dairy Free)
15 oz can of 100% pure pumpkin (yes, pictured is a 30 oz can. I used half of it)

Mix it all together in a large bowl.

Spoon out onto greased cookies sheet.



Bake for 10-17 minutes at 350 degrees. The time all depends on the size of your cookie scoops. Really, I just watched them closely.

They turned out great and didn't last longer than two days. The story of baked goods in our house. (I might have been the one to eat most of them. SHhhhh.)

Rice Crispy Christmas Tree's

These completely Dairy Free Rice Crispy Tree's are fantabulous. You should make some:

3 Tbsp Earth Balance Butter
1 Bag of Marshmallows (usually I love Kraft, but the generic were WAY better)
5 cups of Rice Krispies (use generic, also WAY better)
4 drops of food coloring
spinkles


Melt the butter and marshmallows.

As soon as everything is melted, remove from heat and add food coloring. Mix.

Add Rice Krispies.

After it's completely mixed, shape a clump (yes, this is the official measurement) of the mixture into a cone shape.

Roll the cone in Sprinkles.

Look at them for 5 whole seconds, then devour them. (They just might not last that long)




These were a HUGE success according to Sweet Pea. She loves them. And now even after they are gone (they didn't last very long), she still asks for them. I just might have to do them again ASAP.

Halloween Rice Krispies

So, I was going to make those cute rice crispy pumpkins this year, but I got a little impatient. I just wanted to eat the rice krispies. What really happened was Orange Rice Krispies with mini Chocolate Chips spread out ontop. Oh so yummy anyway.

Dairy Free Whipped Topping!

Have I ever mentioned how much I LOVE this place:


Well, I do. I LOVE Harmons. They have everything for my never ending dairy-free needs. Last week, I found this:

source: veganbaking.net

It has made my life so much easier. When I want cream on something I'm eating I don't feel so badly when Sweet Pea cries that she isn't getting exactly what Mom is eating.

No more crying:



Our banana pancakes topped with strawberries and Soyatoo! It tastes pretty good.



Yea for Dairy Free finds!

Oh The Sweetness!

Since my Sweet Pea wasn't sleeping very well last night and I ended up being awake at 5 am this morning, I made German Pancakes. I was a little nervous to do this because I've never used Soy Milk to cook with before and the Vegan Butter I've been using melts a little different than regular butter. So, I was just hoping and praying that my dish would turn out well enough to eat.

It DID!

OH, for months I have longed for the buttery goodness to touch my lips. It was Heaven. Wonderous Bliss.

Thank you for making Soy Milk with the ability to be used in baking recipes.