Candy Cane Chocolate Swirl Fudge


3 cups white chocolate chips

1 (14 oz) can sweetened condensed milk

1/2 tsp peppermint extract

8 crushed candy canes

2/3 cup mini semi-sweet chocolate chips


Spray 8 x 8 inch baking dish with baking spray

Combine white chocolate chips with milk in a saucepan over medium heat

Stir frequently until chips are melted

Remove from heat and stir in extract and candy canes

Spread evenly in baking dish

Top with chocolate chips and gently swirl them into the fudge with a knife

Top with a few more crushed candy cane pieces

Chill for 3 hours and then cut into squares

Chocolate Chip Cookies


1 cup dairy-free margarine (Earth Balance)

1/2 cup brown sugar

1/2 cup sugar

1/4 cup rice milk

2 tsp vanilla extract

2 1/4 cups flour

1/2 tsp salt

1 tsp baking soda

12 oz semi-sweet chocolate chips (Enjoy Life)


Preheat the oven to 350 degrees

Cream together the margarine and sugars until light and fluffy

Add rice milk and cream

Add vanilla and cream

Combine the dry ingredients in a mixing bowl - Add to the creamed mixture

Fold in the chocolate chips

Bake on ungreased baking sheets 8-10 minutes

Remove from oven and cool on wire racks 

Velvet Frosting


1 cup dairy-free shortening

Pinch of salt

3 cup confectioners sugar

3 tbsp rice milk

1 tbsp freshly squeezed lemon juice

1 tsp vanilla extract


Cream the shortening and salt on medium speed for 1 minute

Add confectioners sugar slowly

Add rice milk, lemon juice and vanilla - Beat until smooth about 5 minutes

Funnel Cakes


1 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 cup confectioners sugar

1 1/2 cup coconut milk + 1 tbsp cider vinegar

1 tsp vanilla extract

A few pinches of fresh lemon zest

Punch of nutmeg

Oil for frying


Whisk flour, baking powder, salt and confectioners sugar in a bowl

In a separate bowl, mix the milk/vinegar, vanilla, zest, and nutmeg

Whisk ingredients together until lumps are out

Pour oil in a frying pan about 2 inches deep - Heat oil to 375 degrees

Use funnel or plastic squirt bottle to hold batter

Squiggle the batter into the hot oil - Let cook until golden brown - Flip with tongs

Allow to drain on paper towels, sprinkle with confectioners sugar

Pumpkin Whoopie Pies


2 1/2 cups flour

1/2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Dash of cloves

1 cup sugar

1 cup brown sugar

1 cup oil

1 (29 oz) can pumpkin (about 3 1/2 cups)

1 tsp vanilla extract


Preheat the oven to 350 degrees

Whisk the flours, baking soda, baking powder, salt, and spices together

Whisk the sugars, oil, pumpkin, and vanilla together in medium mixing bowl

Blend the wet and dry ingredients together

Bake 15-18 minutes until tops are fully set and edges are slightly browning

Cool completely before filling 

Gingerbread Men


3 cups flour

3/4 cup brown sugar

2 tsp cinnamon

2 tsp ginger

1/4 tsp ground cloves

1/2 tsp salt

3/4 tsp baking soda

3/4 cup shortening

3/4 cup molasses

2 tbsp rice or coconut milk


Mix the flour, brown sugar, salt, baking soda, and spices 

Put mixture in a food processor and pulse until mixed well

Add shortening and pulse until incorporated

Mix the molasses and milk together and pour into the food processor while pulsing to mix

Process until dough comes together in a nice ball

Wrap dough in plastic wrap and let rest in refrigerator for at least 30 minutes (up to 2 days)

Preheat the oven to 325 degrees

Roll the dough between two sheets of plastic wrap to 1/4 inch thick or so

Cut into shapes and cook on parchment lined baking sheet for 12-15 minutes 

Allergy Free Chocolate Cake - 2


1 1/2 cups flour

3 tbsp cocoa powder

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tbsp white vinegar

6 tbsp vegetable oil

1 tsp vanilla

1 cup warm water


Preheat the oven to 350 degrees

Lightly grease a 8 inch square pan, 9 inch round pan or muffin tins

Combine flour, cocoa, sugar, baking soda, and salt in bowl

In a small bowl, combine vinegar, oil, vanilla and water

Make a well in the middle of the dry mixture and pour in wet ingredients - Mix well

Pour into pan and bake 30-35 minutes for cake or 20 minutes for cupcake

Allergy Free Vanilla Frosting


1 cup vegan butter (Earth balance), softened

2 tsp vanilla extract

1/4 tsp salt

32 oz confectioners sugar

4-6 tbsp rice milk


Beat butter, salt, and vanilla with an electric mixer until smooth

Gradually add confectioners sugar alternately with 2 tbsp rice milk until smooth

Add rice milk until consistency reached


**To make into chocolate chip frosting, add in 1 cup Enjoy Life chocolate chips


Allergy Free Chocolate Cake


2 cups sugar

1 cup vegan butter (Earth Balance)

1 tsp vanilla extract

2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup rice milk

3/4 cup unsweetened cocoa

1/3 cup hot water 


Beat sugar and butter on medium speed with electric mixer until creamy and fluffy (about 5 minutes)

Add vanilla extract and mix well

In separate bowl, mix flour, baking powder, salt and cocoa

Add the flour mixture to the sugar mixture alternately with the rice milk (start/end with flour)

Beat at medium-low speed until blended after each addition

Add in hot water and blend until smooth (batter will be thick)

Immediately pour into 2 greased and floured 8 inch round cake pans

Bake 34-38 minutes

Cool in pans on wire rack

Pumpkin Bars


4 eggs

1 2/3 cups sugar

1 cup vegetable oil

16 oz can of pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

8 oz block of cream cheese, softened

1 pound box of confectioners sugar

1 stick butter

1 tsp vanilla extract


In a bowl, mix eggs, sugar, oil and pumpkin together

In another bowl, mix flour, powder, cinnamon, salt and baking soda

Combine all ingredients together

Spread mixture in an ungreased 9 x 13 baking dish

Bake at 350 degrees for 30 minutes

Let cool several hours before topping with icing

For icing, combine cream cheese, confectioners sugar, butter and vanilla

Spread on top of cooled pumpkin bars  

Champagne Truffles


1/4 cup champagne (at room temperature)

 1 tbsp light colored corn syrup

6 oz milk chocolate, finely chopped

2 oz bittersweet chocolate, finely chopped

1 tbsp unsweetened cocoa


Combine first 4 ingredients in the top of a double broiler

Cook over simmering water until chocolate melts completely, stirring constantly

Pour mixture into a 9 inch pie plate and cover with plastic wrap

Refrigerate 2 hours or until firm

Scoop chocolate mixture with a spoon into 15 equal portions

Roll each portion into a ball

Place cocoa in a shallow bowl

Roll chocolate balls in cocoa to completely cover

Refrigerate until ready to serve 

Knock You Naked Brownies


1 package (18.5 oz) German chocolate cake mix

1 cup chopped pecans

1/3 cup plus 1/2 cup evaporated milk

3/4 cup butter, melted

60 vanilla caramels, unwrapped (one 14 oz package)

1 cup semi-sweet chocolate bits


Preheat the oven to 350 degrees

In a bowl, combine the cake mix, pecans, 1/3 cup milk and melted butter

Press half the batter into the bottom of a greased 9 x 13 baking dish

Bake in a 350 degree oven for 8 minutes

In a double-broiler over simmering water, melt caramels with remaining milk

When mixture is well-mixed, pour over baked layer

Cover with chocolate chips

Pour remaining batter on top of chips

Return to the 350 degree oven and bake for 18 minutes

Let cool before cutting into squares

Three Decka Mocha


1 1/4 cups brown sugar

1/2 cup chopped nuts

1/2 cup Oleo

1 cup flour

1 package (8 oz) cream cheese, softened

1 cup confectioners sugar

1 cup of whipped topping

2 packages of instant chocolate pudding

3 cups milk

Additional whipped topping


Preheat the oven to 350 degrees

Mix brown sugar, nuts, Oleo, and flour together and press into a 9 x 13 baking dish

Cook for 15 minutes in a 350 degree oven 

Mix cream cheese, confectioners sugar, and whipped topping together

Spread mixture on top of cooled crust

Mix pudding and milk - Chill

Spread pudding on top of cream cheese layer

Cover with whipped topping and nuts

Fruit Pizza


1 (18 oz) package refrigerated sugar cookie dough

1 (13.5 oz) marzetti cream cheese fruit dip

3 cups assorted: strawberries, raspberries, blueberries, kiwi, pineapple, mandarin


Preheat the oven to 325 degrees

Roll cookie dough onto a 12 inch pizza pan with floured fingers

Press dough to the rim of the pan

Bake for 20 minutes and then cool

Spread dip evenly and arrange all the fruit on top

Chill in fridge

Tollhouse Chocolate Chip Cookies


2 1/4 cups flour

1 tsp salt

3/4 cup sugar

1 tsp vanilla

1 (12 oz) package of semi-sweet chocolate bits

1 cup chopped nuts

1 tsp baking soda

1 cup butter, softened

2 eggs

3/4 cup brown sugar


Preheat the oven to 375 degrees

In a bowl, mix flour, salt, and baking soda

In another bowl, mix butter and sugars with vanilla until creamy

Beat in eggs

Combine bowls and add in bits and nuts

Cook 8-10 minutes

Monster Cookies


3 eggs

1 1/4 cups packed light brown sugar

1 cup sugar

1/2 tsp salt

1/2 tsp vanilla extract

1 12 oz jar of peanut butter

1 stick butter, softened

1/2 cup M&M's

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups quick-cooking oatmeal (not instant)


Preheat the oven to 350 degrees

In a large bowl, combine the egg and sugars

Add salt, vanilla, peanut butter and butter

Stir in M&M's, chocolate chips, raisins, baking soda, and oatmeal

Drop by tbsp 2 inches apart onto prepared baking sheets

Bake 8-10 minutes -- Do not overbake

Let stand for about 3 minutes before transferring to wire racks to cool