Dairy-free, egg-free S’mores Sandwich Cookies



Do you love S’mores? I do. No, correction…I LOVE S’mores!  It’s that fluffy marshmallow melted onto that crunchy sweet graham cracker with just a hint of saltiness, all smothered in smooth, rich melted chocolate! OMG…all that ooey-gooey deliciousness, that’s what I love!

In fact, I love it so much that I have multiple S’more recipes. And today, I want to share with you one of my favorites: S’more Sandwich Cookies.  This yummy recipe is quick, easy, and best of all, it’s dairy and egg-free, which is a must in our house due to food allergies.  Now don’t panic! Just because there’s no dairy or eggs, doesn’t mean there’s no flavor. These cookies are fantastic! Trust me, you won’t be disappointed!

Dairy-free/Egg-free S’more Sandwich Cookies-makes about 18 cookies, depending on size


            Cookie Dough:

  • 2 ¼ cups of flour
  • 1 cup crushed graham crackers
  • 1 tsp. baking soda
  • Dash of salt
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tbsp. vanilla
  • 1 cup vegan butter
  • ¼ cup non-dairy milk
  • 1 cup of miniature marshmallows (I chopped mine to make them even smaller)

Chocolate Filling:

  • 1 cup dairy-free chocolate chips
  • 1 tbsp. non-dairy milk

Mix dry ingredients (first 4) together in a bowl. In a separate bowl mix wet ingredients (remaining 5), except for marshmallow.  Add dry ingredients, a little at a time, to bowl of wet ingredients.  Mix together. Gently fold in marshmallow.  Scoop cookie dough onto parchment paper lined baking sheet (may use a small ice cream scooper for small size). Flatten slightly.  Bake at 350 degrees, for 15-18 mins. until golden brown.  Let cool.

To make the chocolate filling, mix together chocolate chips with non-dairy milk and microwave on high for 20 seconds to melt.

To make the sandwiches, flip one cookie over so the bottom side is up. Spread on some of the chocolate filling and top with another cookie to form a “sandwich”.  Enjoy!



Milk-free, egg-free Sweet Potato Pie




Hi guys !  I’m baaaaaack!  Okay, okay…I’m not even going to bother apologizing or giving you guys some old lengthy, tired excuse for my hiatus, cuz’ I’m sure you’re sick of hearing those…and I’m sick of giving them. LOL.  Just blame it on my mind, and not my heart, please.

Anyway…with it being Holiday season and all, I’m sure Sweet Potato Pie is on almost everybody’s menu.  I know it’s a family favorite for us!  I have finally discovered the art of making Sweet Potato Pie sans milk and egg, that’s actually delicious !! It’s also ridiculously easy, too.  And trust me when I say no one can tell that it doesn’t have milk or egg in it.  I’ve had family members say that they can’t tell the difference, so this is not just me talking here.  It really is the truth!!!

Go ahead and try this one out, I promise you won’t be disappointed.  I pray you all have Safe and Happy Holidays and a blessed New Year !


Merry Christmas to all…and to all a good night!


Milk-free, egg-free Sweet Potato Pie – serves a variable amount (depending on how small you slice it)


  • 1 “safe” prepared pie crust ( I make my own from scratch, but that’s another recipe for another day)
  • 1 can of Sweet Potato Puree (be sure to get the puree, not the mix)
  • 1/4 cup of almond milk mixed with 3tbsp. of flour to form a thickening
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 3 tbsp. melted butter (we use Earth Balance, it’s vegan)
  • 1 tsp. cinnamon
  • 1 tbsp. vanilla extract
  • dash of salt

Preheat oven to 350 degrees.  Whisk all ingredients together.  Pour into prepared pie crust (I like to sprinkle a bit of cinnamon on the top, for presentation, but this is optional).





Bake at 350 degrees for 1 hour.  Let cool.





Then cover with aluminum foil and refrigerate for at least 3 hours, but preferably overnight (this is so the pie can “set-up”).  Enjoy!




Milk-free, Egg-free Cream “Cheese” Parfaits




Hi guys!

I hope everyone had a fabulous, and safe 4th of July !!  Like most Americans, we celebrated our country’s independence with a Barbecue in the backyard. Yaaaaassss, honey!!  Well, actually we ate in the house…(hey, it’s like 90 degrees here in the South!)  Anyway…..we did hamburgers and hotdogs on the grill (outside in the backyard), and I made my homemade barbecue sauce to go with those.  I also, made my baked beans, which I’ll have to make a post about soon (*Post-It note to self*).  And my sister brought the salad, chips and dip, and of course… the Sweet Tea (this is the South, remember?)

I always prefer to have get-togethers involving food at my house.  That way I can control what’s served, and know exactly what ingredients are used in those foods.  It’s the only way I can “sort of” relax at a food event with my son in attendance. And even then, I’m still hyper-aware that all the women put their purses up out of reach, lest any little hands go digging around and find a half-eaten Snickers bar, or something like that.  *sigh* (I would like to see an EEG of the Beta brainwave activity of food allergy moms.  Or a brain activity scan, I bet it’s lit up like the sky over D.C. on the 4th of July!!! HeeHee!  That was good.)  But, in all seriousness, our brains never slow down.  At least mine doesn’t.  It’s always going like a mile a minute.  All. The. Time.  I am always on high-alert.  Because, well, I have to be.  In order to keep Joshua safe, I have to be aware of what he’s around. All. The. Time.  Compare it to say…you’re car being left on in high gear, always on full speed ahead.  You don’t realize it, but food substances are everywhere!! In non-food items such as play-doh, on door handles, seat cushions…I mean Everywhere!!  If someone eats something with their hands and touches something afterwards, the proteins from that food, are now on that object they touched.  That’s another reason why hand washing is oh so very important.  It not only helps decrease the spread of germs, but also helps keep food allergy folks safer.

Whew!! I just got waaaaaaayy off target! Sorry.

Anyhow, for dessert I made these parfaits.  They’re red, white, and blue (of course), using strawberries and blueberries.  But, you could use any fruit you want.  And I used Daiya cream cheese spread to make the filling, which was absolutely delicious!  This was my first time using this product, and I must say it is Amazing!!  It tastes soooo much like real cream cheese.  I couldn’t believe it.  This was a refreshing, easy, delicious dessert that everyone enjoyed.  I really think you should give these a try.


Milk-free, Egg-free Cream “Cheese” Parfaits-makes about 6 servings



  • 3/4 cup of dairy-free plain cream cheese spread (I used Daiya)
  • diced strawberries (as much as you want)
  • blueberries (as much as you want)
  • 1/2 cup of powdered sugar ( you can add more or less depending on your taste)
  • 1 tbsp. of Vanilla extract
  • 1/4 cup of softened margarine/butter (we use Earth Balance spread)
  • crushed graham crackers (as much as you want)




Here we go…

Mix the cream “cheese”, powdered sugar, butter, and vanilla with a hand mixer.  You really can adjust the ingredients to suit your taste.  I didn’t want too much powdered sugar, because I didn’t want the filling too sweet.  But, if you want it sweeter just add more sugar.  Layer your cups starting with a layer of crushed graham cracker.  I didn’t make my graham cracker layer too thick, but you could.  Then on top of that add a layer of your cream “cheese” filling.  I used a piping bag for this part because I found it was easier and neater doing it this way, instead of trying to drop and spread the mixture with a spoon.  Then on top of that layer sprinkle some strawberries.  You can continue layering like this until you reach the top of your cup if you’d like.  I stopped half-way, though.  On the very top I sprinkled a little more graham cracker and topped it all off with some blueberries.  Voila!  Simple, right?





Milk-free, Egg-free Chocolate Chip Cake



Hey guys!

I’m back with another recipe.  I know….I know….It’s been like 10 days since I posted something.  How dare I ! ( was there supposed to be a question mark there, or exclamation point? It was kind of question, kind of a statement of sarcasm… idk.  Hey, I was a nursing major, not English.  But I digress..)

Anywaaaaaaaaaay… I make this cake all. the. time.  Literally, it is my go-to cake recipe for a quick treat to have around the house anytime of day.  It’s so fast and so easy….using a good ol’ allergy-free box cake mix.  And it’s versatile!  Make a double layer cake, sheet cake, or cupcakes! Use dairy-free chocolate chips for mix-ins or nuts (if nuts are safe for you and yours).  Use dried fruit (think Craisins), or coconut (if that’s safe).  Let your imagination run wild !!  Just don’t forget about your allergens, of course.  And make this cake using whatever mix-in you’d like.

The way I stumbled upon making this cake really was quite interesting.  It was the morning of my son’s third birthday party and I needed to hurry up and make the cupcakes before guest started to arrive.  With my hair looking all kinds of crazy, and my pajamas still on, I washed my hands, put on my apron and ravaged the pantry trying to think of what to do!!! It needed to be quick, it needed to be yummy, but most of all….it needed to be Milk and Egg-free.  So, when the light bulb went off in my head the result was……Chocolate Chip cupcakes using a Cherrybrook Kitchen yellow cake mix I had.  I always add a hint of vanilla just to give the cake extra depth of flavor (especially since it’s not made from scratch).  I frosted the cupcakes with my chocolate ganache and the results were….Fantastic!!

They were loved by all the guests, but most importantly…the birthday boy !


Milk-free, Egg-free Chocolate Chip Cake – makes 12 cupcakes or 1 9×13 sheet cake



  • 1 box of Cherrybrook Kitchen yellow cake mix (prepared per directions)
  • 1 tspn. Vanilla extract (I use Simply Organic brand)
  • 1/4 cup of dairy-free chocolate chips ( I use Enjoy Life brand)
  • frosting of your choice ( I used my chocolate ganache)


Here we go…..


Prepare the cake mix per the directions on the box.  Add the vanilla and chocolate chips, folding them into the batter.  Pour the batter into a greased baking pan of your choice (I just use dairy-free butter to grease my pan. I don’t trust cooking spray).  Bake the cake (or cupcakes) according to the directions on the box, and when cool, top as desired.




Milk-free, Egg-free S’more Cupcakes


Hello World !

For my first post, I just HAD to share this little gem right here!  Now, I can’t take ALL the credit for this recipe.  I got the original idea from a recipe for S’more cupcakes on DivasCanCook.com, which by the way, is an awesome site, with some delicious recipes.  But, since I like to think of myself as the Sandra Lee of food allergies (you know, from Semi-homemade on Food Network?… Yeah, her), I had to tweak it to be safe for our Milk-free, and egg-free home.  I just used an allergy-free box cake mix from Cherrybrook Kitchen ( I love that company by the way).  For the ganache I used dairy-free chocolate chips from Enjoy Life (I love them, too) and Almond milk, as my son is no longer allergic to nuts (God Be Praised !!).  But you can certainly substitute with a milk of your choice (Soy, Rice, etc.) if nuts are an allergen for you or yours.  These cupcakes turned out absolutely fabulous!!! They are so moist, and delicious!  I even surprised myself with this one! *pats self on the back*

They are oooey-gooey deliciousness.  My family loved these!  I hope you do, too.


Milk-free, Egg-free S’more Cupcakes –  makes 12

Ingredients for cakes:

  • 1 box of Cherrybrook Kitchen Chocolate Cake Mix (prepared per directions)
  • 12 large marshmallows (we use Dandies brand- they are vegan)
  • 3/4 cup crushed graham crackers
  • 3 tbsp. melted butter/margarine( we use Earth Balance)
  • 1/8 cup sugar

Ingredients for chocolate ganache:

  • 1 cup dairy-free chocolate chips
  • 1 tsp. vanilla extract
  • 1-1/2 tbsp. almond milk (we use Almond Breeze Unsweetened Original)
  • Crushed graham crackers and small marshmallows for decorating the tops of the cupcakes (optional)


Her we go…..


Prepare the cake mix per the directions on the box. Set aside. Preheat oven to 350 degrees (from box directions).

Mix together crushed graham crackers, melted butter, and sugar in a bowl with a small spoon.  Line muffin tin with cupcake liners.  I like to use the foil ones as opposed to paper, that way the oils in the batter don’t seep through.  Divide graham cracker mix evenly between cupcake liners.  Use the back of the spoon to press down into bottom of liner to form a thin bottom layer.  Bake for 5 mins.  Remove from heat when done, and allow to cool for 3 mins.

Next place one large marshmallow in center of each graham cracker crust. Fill each liner 3/4 full with cake batter. That’s right, just pour it right over that big marshmallow. Bake in oven for time specified on box.  I bake mine for an extra 5 mins.  You don’t have to do this.  It’s just something I do…I don’t know why…I just do.  For good measure I guess..  I’m peculiar that way sometimes.  When they’re done, take the cupcakes out of the tin and place each individual cake on a kitchen towel spread on the counter.  This helps them cool faster than if you left them in the muffin tin.

The ganache…

I prepare the ganache while the cakes are cooking.

Use a double broiler method (place a glass bowl over a small saucepan of boiling water being careful that the bowel does not touch the water.  In the bowl melt your chocolate chips with the milk, and vanilla, stirring constantly.  When completely melted remove from heat to cool.  Voila !  Ganache, done!

When you’re ready to frost your cupcakes, spread a thin layer of ganache over the tops and sprinkle with a little crushed graham cracker, and top with one small marshmallow.