Peanut-Butter Cream-Cheese Brownies (Lactose Free)

Ingredients:

3/4 cup peanut butter

4oz Tofutti Better Than Cream Cheese, softened

2/3 cup sugar

1/2 cup packed brown sugar

1/2 cup of Best Life buttery spread softened (NOT melted)

3 tablespoons Lactaid or Soy milk

2 eggs

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup baking cocoa

2 tablespoons oil 

Liquid Chocolate (see below for recipe)

Directions:

1. Heat oven to 350°F. Grease a square pan, or cupcake pan, set aside. Mix peanut butter and softened cream cheese in small bowl until well blended; set aside.

2. Mix sugars, butter, milk, oil and eggs in medium bowl. Stir in flour, baking powder and salt.

3. Divide the batter in half and separate into two different bowls. Stir the peanut butter/cream cheese mixture into 1 half. Stir liquid chocolate and cocoa in the other half.

4. Spoon batter into pan as follows:

Square pan: Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate. Gently swirl through batters with a knife for marbled design.

Cupcake pan: Spoon chocolate batter into cups, filling about half. Spoon peanut butter on top filling the other half. Use knife to swirl for marbled design. You can fill to top of cupcake cup, they won’t rise too much.

5. Bake 30-35 minutes. Cool completely, about 1 hour.

Enjoy!!

Liquid Chocolate Recipe:

3 tablespoons of Cocoa Powder

1-3 tablespoons Oil (Vegetable or Canola works best)

Put cocoa in bowl, and add oil 1 tablespoon at a time, stir until smooth.  (You may only need 1 tablespoon.)  Set aside. 

Lactose Free Mac N' Cheese

Before I was diagnosed as Lactose Free, I LOVED Kraft* Macaroni and Cheese.  It was such a nice comfort food on rainy days or cold winter nights.  I've been wanting to make my own for a while, but I haven't been able to find any fake cheese.  Until one day when I was at my local grocery store shopping for taco ingredients, I came across this fine specimen! 

I was SO excited, I immediately purchased it and tried it on my tacos.  It tastes soo delicious!  Warning though, it does smell really weird, and the texture is a bit off, but it tastes like cheese to me, and that's all that matters. So, after investigating the internet I found a few recipes that used this "cheese" for homemade mac n' cheese.  I made a few adjustments, and made the recipe my own, and I have to say that It tastes pretty good! 

Just a warning to those with actual milk allergies, these Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.  I'm pretty sure this company makes some vegan cheeses, but I'm not 100% positive.  I'm severely lactose intolerant, but this doesn't bother me one bit.  

Ingredients:
Yields: 3-4 Servings 


8 ounces macaroni (or another pasta of your choice) 
2 tablespoons Best Life buttery spread (or soy/vegan butter for milk free)
2 tablespoons flour 
1 cup Lactaid Milk or Soy Milk 
4 -8 ounces soy cheddar cheese (I recommend Veggie Shreds from Galaxy Foods) 
additional "milk" 
salt & pepper (optional) 

Directions:

1. Cook macaroni in boiling water, according to package directions. 
2. While the pasta is boiling, completely melt margarine in a medium saucepan over medium heat. 
3 Add flour until bubbly. 
4 Slowly add 1 cup soy milk while stirring. 
5 Bring to a boil, stirring constantly (a whisk works well). 
6 If the sauce does not thicken, add another Tbsp of flour. 
7 If using cheese that is not already shredded, grate cheese. 
8 Add slowly, stirring until the sauce thickens and you get the consistency you desire. 
9 I recommend using the full 8 oz of cheese!  I used even a bit more, I love it real cheesy. 
10 Add more soy milk if mixture gets too thick while stirring in the cheese. 
11 Add salt and pepper, if desired. 
12 Drain cooked pasta and mix in cheese sauce. 
13 Enjoy! 

*I nor this blog, is affiliated, sponsored or endorsed by Kraft Foods in any way.

Lactose-Free! Frozen Vanilla Cappuccino

Ingredients:

 2 cups ice cubes (for a strong coffee flavor, use coffee ice cubes) 

1 1/2 cups strong coffee, chilled

1/4 cup French Vanilla Flavor Coffee Mate Cream (lactose free!)

3 tablespoons granulated sugar

Ground cinnamon

Instructions:

PLACE ice, coffee, Coffee-mate and sugar in blender; cover. Blend until smooth. Pour into 2 glasses; sprinkle with cinnamon.

Grilled Salmon

If you're a fish lover like me, this delicious recipe is great for a summer or winter meal!  Fish is super healthy for you, as it's rich in Omega-3 fatty acids (good fat) which aid in lowering cholesterol, help lower blood pressure, and inflammation in the body, as well as many other excellent benefits for overall health.  My fiance and I try to eat it once a week. :)

Serving Size: 2

Ingredients:
2 Salmon fillets (I cut mine from a large fresh salmon, and froze the rest for future dinners)
2 tablespoons fresh lemon thyme (fresh from my herb garden!)
1 teaspoon of olive oil or vegetable oil
1/3 teaspoon black pepper

Directions:
1. Brush salmon lightly with oil, then sprinkle with seasonings.
2. For grilling, I used my indoor George Foreman grill, since I live in an apartment with no access to a grill.  I turned it on, and let it heat up.
3. Grill Salmon, with skin side down, for 4-6 minutes.  Or bake it in the oven at 425° for 15-20 minutes in a foil lined baking dish.

You can choose whatever vegetables you'd like to go along.  I steamed up some green beans, and cooked some roasted potatoes.  Vegetables like asparagus or peppers would taste great grilled along with the salmon. 

Belly-Stuffing Baked Oatmeal

This delicious oatmeal so yummy and nutritious!  It's packed with vitamins, minerals and proteins meant to keep your bully full and satisfied longer.  The name says it all, after eating it my belly is so stuffed, I probably could have split this into two servings!

Yummy, all done!

Yields: 1 Serving
(If you'd like a larger serving size, feel free to comment and I will adjust for you)

Ingredients:
1/2 cup Quick Oats
1/2 teaspoon Cinnamon (I added way more, I adore the taste of it)
1 Egg
1/2 cup Lactaid or Soy Milk (I bet vanilla or almond would taste great!)
1/4 cup water
1 tablespoon Peanut Butter
1/2 teaspoon maple or agrave syrup

Directions:
1. Preheat oven to 375F.  Coat a small pan with cooking spray. (I used a silicon baking bowl, which was perfect size. It's seen in the photo.)

2. In a large bowl, combine oats and cinnamon.

3. In a medium bowl, beat egg, then add milk, water and peanut butter.  Add to oats mixture and mix well. 

4. Pour into pan, and bake for 20 minutes.

5. Drizzle syrup and enjoy!

Had trouble finishing the last few bites!!

High Engery Granola Bars (Lactose Free)

After being diagnosed Lactose Intolerant, one thing I had trouble finding was granola bars.  I was in the grocery store one day, and literally picked up every single box of granola bar.  Each on stated: Contains Milk.  My enemy.  I gave up, and started scouring the internet for a recipe.  Most of them used butter, hence the contain milk, or had chocolate chips.  I finally stumbled upon one that used maple syrup to bond everything together.  The recipe was a bit different than mine, it contained a lot of things I don't like.  I used it as a base, and built off of it.  This one is definitely my favorite, packed with flavors and nutrition, it's great to have to keep your energy up!

Ingredients:
(1) 8oz. bag almonds*
1/4 cup sunflower seeds
1.5 cups quick cooking oats
1/2 cup dried cranberries
1 cup dried blueberries
2/3 cup maple syrup
1 tsp. cinnamon

Directions:
Preheat oven to 275. Lightly spray 9" X9" pan with cooking spray.

Grind almonds* into a coarse meal, then add to a bowl.  *At Walmart they sell bags of pre-sliced Almonds in the baking aisle.  I used these, and they worked great and saved me the trouble of slicing them myself. I just cut them into bit sized pieces, I like a bit of a crunch.

Next, add your sunflower seeds.  You can de-shell them yourself, or buy them already de-shelled like these.  I've done it both ways.  This below, is way easier!

Add sunflower seeds to almond mixture in bowl. Mix with a spoon.  

Continue adding each ingredient, one at a time.  Each time a new ingredient is added, mix well with a spoon, so everything is mixed well.  Be sure to save the syrup for last.

 Press mixture into pan firmly. This is important!  I used both a spatula, and the back of my wooden spoon to press into the pan.  Press for a few minutes, until you think it's really packed in there.  It is important to firmly pack the mix and cool completely before cutting or the bars will be a yummy crumble instead!

 Bake 1 hour.

Cool COMPLETELY (a couple hours).  Then slice into bars. 

Enjoy!!!! :)

Allergen Free Chocolate-Chip Chewy Granola Bars

So sorry I haven't posted in a while.  Being a photographer, it's my busy season! I have a Wedding tomorrow and made some yummy snacks to bring along, and of course wanted to share the recipes! I'll post them in two different blogs. First up is yummy and sweet, Chewy Chocolate Chip Granola Bars!

Makes about 16 Bars

Ingredients:
Nonstick cooking spray                                   
1 3/4 cups quick-cooking oatmeal

1 1/4 cups gluten-free crisp-rice cereal

1/2 cup Enjoy Life (allergen free) semi-sweet chocolate chips

1/3 cup lightly packed light-brown sugar

1/3 cup vegetable oil

1/3 cup honey

Directions:

1. Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside
2. Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
3. In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
4. Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips*. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

*Definitely just sprinkle.  I tried to mix them in, and tried adding extra, but they started to melt!  I may even let it cool a little if you want to mix them in evenly.