Banana Muffins II

Here is a second attempt at an egg-free banana muffin.

1 c unbleached flour
1/2 c wheat flour
1 1/2 t baking soda
1 t baking powder
1/2 t salt
3/4 c sugar
1/4 c melted butter
1/4 c vanilla yogurt
2 over-ripe bananas smashed
1/2 c milk

1) Preheat oven to 350 degrees. Lightly grease 10 muffin cups
2) Mix together flours, baking soda, baking powder, salt, and sugar - mix well. Set aside.
3) Mix together wet ingredients: melted butter, yogurt, milk, and smashed bananas.
4) Stir together dry and wet ingredients until well blended.
5) Bake in preheated oven for 20-25 minutes.

Hershey's Double Chocolate Egg-Free Brownies

Hershey's Double Chocolate Egg-Free Brownies

This is an adaption of my favorite brownie recipe. As good as the original - you will not miss the eggs!!


1/2 c Hershey's Cocoa
1 1/2 t baking soda
1/3 c butter, melted
1/2 c boiling water
1 1/2 t vinegar
1/3 c vanilla yogurt
1 c sugar
1 1/3 c unbleached flour
1/2 c Hershey's Semi-Sweet Chocolate chips

1) Heat oven to 350 degrees. Grease 9x9 square baking pan.
2) Stir together cocoa and baking powder in large bowl. Stir in butter, boiling water, vinegar, and yogurt - stir until mixture thickens and is well blended.
4) Add in sugar and flour; stir until well blended.
5) Stir in chocolate chips; pour batter into prepared pan.
6) Bake 30-35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
7) Cut into Bars.

Cream Cheese Stuffed Blueberry Muffins

1 c whole wheat flour
1 c unbleached all purpose flour
1/4 c brown sugar
1/4 c granulated sugar
1 T baking powder
1 t baking soda
1 t grated lemon peel
1 T lemon juice
1/4 c whipping cream
3/4 c 1% milk
1/2 canola oil
1 c fresh blueberries

Filling
4 oz cream cheese
1/4 powdered sugar

Preheat Oven to 350 degrees.
1. Mix together lemon juice, whipping cream, and milk - let sit for 5 minutes.
2. Beat together cream cheese and powdered sugar to make filling.
3. Mix together dry ingredients (flour, sugars, baking powder, baking soda), mix well.
4. Stir in lemon peel and blueberries - make sure blueberries are coated in flour.
5. Add canola oil to milk mixture.
6. Add liquid ingredients to dry ingredients, mix well.
7. Fill regular muffin tins half way, make a small well in the center of the batter.
8. Scoop one teaspoon of cream cheese filling into the well.
9. Cover filling with the other half of the batter.
10. Bake at 350 degrees for 20 minutes.

Chocolate Chip Cookie

I have a chocolate-chip-cookie-loving friend that has been my taste tester for my many attempts at a good egg-free cookie. She has promptly thrown a couple of my attempts into the garbage after one bite. So, if you can fool a chocolate-chip-cookie-loving friend into believing that it's the "real" deal you clearly have a winning egg-free recipe. This is one of our favorites. You can also roll it out into a pizza pan and make a "big" cookie.

1/3 c brown sugar
2/3 c white sugar
1/2 c butter (unsalted), room temperature
1/2 c shortening
2 T skim milk
1 T sour cream

Cream these ingredients together until smooth

2 1/4 c unbleached, all-purpose flour
1 t baking soda
3/4 t salt
1 1/2 c semi-sweet chocolate chips

Beat in dry ingredients. Roll into 1 inch balls - flatten slightly before baking.
Bake at 375 degrees for 8-10 minutes, until just lightly brown.
When placing the cookie pan on the counter to cool I usually slightly drop my pan to give them that nice crinkle/crack look.
Cool on a wire rack.
Enjoy!!

Banana Muffins

Egg Free Banana Muffins
At 155 calories each, these are a tasty way to start your morning. Since you are cooking without eggs little kiddo helpers are encouraged.

1 c unbleached all-purpose flour
1 c wheat flour
1/2 c sugar
1 T Baking powder
1 t baking soda
3 T Canola Oil
1/2 c skim milk
1/2 t vanilla
1 c mashed over-ripe bananas

Preheat Oven to 350 degrees, spray 12 cup muffin stone/tin
Mix dry ingredients together (flours, sugar, baking powder, baking soda)
Puree bananas
Add together wet ingredients (canola oil, skim milk, vanilla, and bananas)
Mix Dry and Wet ingredients until just combined
Divide evenly between 12 muffin cups
Bake at 350 degrees for 15-20 minutes

Christmas Staples - Sugar & Gingerbread Cookies

Philadelphia Sugar Cookies (original recipe is egg-free)

1 package (8 oz) Philadelphia Cream Cheese, softened (can use 1/3 reduced fat)
1 c (2 sticks) butter or margarine, softened
2/3 c sugar
1/4 t vanilla
2 c flour

1. Beat cream cheese, butter, 2/3 c sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour. Refrigerate several hours or overnight.

2. Roll dough to 1/2 inch thickness on lightly floured surface. Cut into desired shapes; sprinkle with colored sugar. Place on ungreased cookie sheets.

3. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Cool on wire racks. Decorate as desired with colored sugar, sprinkles, and frosting/icing as desired.
Makes 3 1/2 dozen


Gingerbread Cookies (de-egged from "Old Fashioned Cookies")

1 c shortening/butter
2/3 c light brown sugar
1/2 c molasses
1 EnerG egg replacer (follow package directions)
1 t vanilla
3 c all-purpose flour (made need to add a little more to get to the right consistency)
2 t cinnamon (can use cloves as a replacement or as half the flavor)
1 t baking soda
1 t salt
1 t ginger
1/2 t baking powder

1. Beat shortening, brown sugar, molasses, egg replacer and vanilla in large bowl at high speed of electric mixer until smooth. Combine flour, cinnamon (or clove), baking soda, salt, ginger and baking powder in small bowl. Add shortening mixture; mix well. Cover; refrigerate until firm, about hours or overnight.

2. Preheat oven to 350 degrees. Grease cookie sheets.

3. Roll dough on lightly floured surface to 1/2 inch-thickness. Cut into desired shapes with cookie cutters. Place on prepared cookie sheets.

4. Bake 8-10 minutes of until edges beging to brown. Remove to wire racks and cool completely.