Mexican wedding cookies {Egg & nut free}

This is our first Christmas holiday season knowing about Olivia's allergies. It is met with a little anxiety I must admit. With all of the baked goods, candies, and royal icings swirling around I worry. I do know that all the worry leads no where and I am just better to be prepared, so I have been trying new versions of much loved recipes so that from this year forward we can continue the traditions in a safe way for the entire family. Because no one likes to be left out, especially that she is now aware of her allergies and asks if things have egg or nut in them at only 23 months old.

I have learned that in addition to an egg replacer, sunflower seeds are a nut allergy moms bff. They can be substituted almost always for nuts to deliver a crunch and nut "like" flavor. We use them in our granola, muffins, pesto....everything.

Mexican wedding cookies have always been a favorite of mine sweet with an unexpected crunch. And are an easier fix because this type of cookie typically does not call for eggs due to their dense texture.

Mexican Wedding Cookies

makes about 4 dozen

1 Cup Unsalted butter, at room temperature

1 1/4 Cups Confectioners sugar

1 tespoon vanilla extract

1/4 teaspoon salt

1 3/4 cups all-purpose flower

1 teaspoon ground cinnamon

1/4 teaspoon ground cardomum, optional

1 cup ground roasted sunflower seeds

In a large bowl using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add 1/2 cup of confectioners sugar and continue beating until light and fluffy. Add the vanilla and salt and beat on low speed until blended.

Sift the flower cardomum, and cinnamon together and add to butter mixture and mix on low speed or stir with a wooden spoon just until blended. Stir in sunflower seeds (for traditional wedding cookies use ground almonds) until just blended. Cover and refrigerate until chilled, about 10 minutes. Preheat oven to 350.

Shape into 1-inch balls. Place on a parchment or silicone lined baking sheets 1 inch apart.  Bake cookies until golden brown on the bottom, 10-12 minutes. Let the cookies cool on the pans on wire racks or your burner for 5 minuted before removing them one at a time and rolling them in the remaining powdered sugar. Let cook completely on wire racks.

Enjoy

xoxo

d

PS. did you check out our virtual progressive dinner party yet here?

Replacing eggs.

Remember back here when I told you about my sweet baby girl and her allergies to eggs and nuts? I have seriously tried it all when it comes to replacing eggs, fruit purees, flax, scientific concoctions of differing flours and grains. Then I found EnerG Egg Replacer. They do all the scientific mixing for you (insert my happy face here). And it really works! I am so happy because it delivers a light and fluffy texture to cakes, muffins, and cookies. You will know what I mean if you have ever substituted something like applesauce. It turns out heavy right? Not any more!!

 I am so amazed by this product that I urge you to stock your cupboard with a box, even if you don't have an egg allergy. It will come in handy in a pinch, plus you can use it when you invite us over ok? :) You can find this product at your local whole foods, specialty food store, and online here.  A happy and safe baby = a happy mom.

Happy Monday friends
xoxoxo
d

Allergy mom + a breakfast sandwitch

I have been putting this post off for some time. See that sweet baby girl, she has some serious allergies. After a severe reaction to her first scrambled egg on Christmas, we found out she is allergic to eggs and and peanuts.  I know people live with allergies and do fine, but it is so different and scary when it is your own child. You can feel so out of control when taking them into another environment. Needless to say I am learning more and more every day so that I can make things easier for her as she gets older.

The best way I have learned to deal with these allergies so far, is to be over prepared. I bake egg and nut free muffins and treats for her and pop them in the freezer. That way if we go somewhere I can bring one along and I know that what she is snacking on is safe. I have eased my fears and she is not left out. I have been reading lots of allergy sites, cook books and informational books. But we have mostly been changing our lifestyle. It has been hardest on Ella, sometimes she just wants a scrambled egg and some peanut butter....but lifestyle change. We are now a peanut free house. And we don't eat scrambled eggs. Instead tofu scrambles. Ella is such a sweet big sister, She is starting to understand and look out for her baby sis. She is always asking what is safe for Olivia and not. I am really proud of her.

Above is one of our "go to" egg free breakfasts. Everyone loves it, so I thought I would share:

Tofu breakfast sandwich

Firm tofu, sliced 1/4 in thick

1 tablespoon butter

1 tablespoon oil

2 slices bread

1 slice cheddar

1 slice ham, bacon, or other meat

Slice tofu and pat dry. Heat oil and butter over high heat. Once hot place tofu in pan, you want to hear the sizzle. Once browned, flip over. Meanwhile toast and butter bread, layer cheese and meat. Once tofu is crisp place on top of the cheese to melt. I will admit that I have (only one time)  first cooked the bacon and used some of the grease to fry up the tofu. Wow, now that was good too.....

xoxo

d

Ps. If you know of any good allergy sources, don't be a stranger :)...I am in the learning process over here.