I’ve been absent from my blog for two months but it hasn’t been absent from my mind. At Halloween I wanted to share the idea I saw online of having food-free options in your treat bowl. Before Thanksgiving I wanted to share the dairy free menu I made for Colin. But I was a bit overwhelmed and I didn’t make it to the computer. Since my last post, I’ve had the most challenging weeks in my life since Colin was little and we were in the throes of colic, elimination diets and finding him diagnosis.
In the last two months we had two deaths in our family and some concerning medical issues arise in an immediate family member. Stressors like this have their way of spiraling outward, throwing our family off of center and affecting other parts of our life. I often felt like I was failing as a mother and captain of the ship, but some good people in my life helped me to see that it was the rough waters and not my lack of steering that were causing these other problems and to give it some time. They were right and things are improving all around. Our hearts are healing and doctors say the scary medical stuff has been ruled out, that the medical issues will be manageable. I pray that we are on the other side of this rough patch and that we can fall into the easy peace of normal day-to-day routines again after the holidays.
So onto the holidays. I wanted to share two of my favorite cookie recipes I am making again this year that are dairy and soy free. Hopefully they will bring you or someone in your life joy this season!
1. Puffy Sugared Cookies – I make them in holiday colors and let the kids do the colored sugar. A great family activity!
2. Pecan Cookies – my husband’s favorite dairy free cookie I make. I often make a half batch of these since it makes quite a few! I find I like to use a variety of butter substitutes so I don’t taste just one in my cookie but if you can’t find these ones, try Spectrum shortening or a variation of things you can find/can eat!
1/2 cup Earth Balance Soy Free Spread
1/2 cup Earth Balance Coconut Spread
1 cup canola oil
1/2 cup white sugar
1/2 cup brown sugar
1 cup confectioners sugar, sifted
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
1/2 cup white sugar for decorating
Preheat oven to 375 F. Cream together the Soy Free Spread, Coconut Spread, oil, 1/2 cup white sugar, brown sugar and confectioner’s sugar until smooth. Beat in eggs one at a time. Stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt. Stir dry ingredients into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll ball into remaining 1/2 cup white sugar. Place cookies 2 inches apart on ungreased cookie sheets. Flatten dough balls slightly with your finger. Bake 10-12 minutes or until edges are golden.
From our family to yours- Have a Happy New Year!