Chocolate Brownie Sheet Cake

Brownie Cake Glamour

Brownie Sheet Cake

Recipe Details:

This will become a favorite of those that love chocolate as well as those that love icing. It has a brownie texture with a chewy mouth feel. It’s quick to put together with most of the time spent in the oven and cooling. Don’t rush the icing, it needs plenty of mixing time in order to be fluffy.

TOTAL TIME: 2 hours

ACTIVE: 30 min

INACTIVE: 90 min

Makes 20-30 servings

depending on size

Equipment List

  • Mixer
  • 9×13 inch baking pan
  • Bowls
  • Measuring cups

Ingredients:

Brownie Sheet Cake

  • 1 1/2 cups GF Jules flour
  • 1 1/2 cups brown sugar
  • 1/2 cups cocoa powder
  • 1 Tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup Cheri’s HazelCream
  • 1/4 cup oil
  • 1 tsp vanilla

Icing

  • One stick dairy-free butter
  • 2 1/2 cups confectioners sugar, sifted
  • 1/4 Cup Cheri’s HazelCream double strength (16 oz water)

Please see our suggested ingredient providers links just below the recipe…

Mix dry ingredients

Using a whisk, mix together the flour, cocoa powder, brown sugar, corn starch, baking powder, and salt.

Add the wet

Add the oil, vanilla, and Cheri’s HazelCream. Mix with a large spoon.

Pre-Bake

Spray a 9×13 inch baking pan. Smooth the cake into the pan. It will not change shape, so smooth it out and make it the same thickness. Bake for 30 minutes at 350F.

Icing

Whip the butter, then add the sugar, then Cheri’s HazelCream. Check the icing as you are mixing, it will take several minutes.

Finish

Let the cake cool completely before adding the icing. Enjoy!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream: CherisHazelCream.com

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Leftover Meat

Leftover Combo

Leftover Meat

Recipe Details:

Does your family run away at the thought of leftovers? Are you trashing food? Let’s change the verbage. You are not serving leftovers, you are repurposing last night’s dinner! Here is a simple dinner hack. If you have onions and mushrooms, add them to your meat and add a cream sauce. What you get is a simple meat and gravy meal. Just add potatoes, noodles, or rice and you have created something new and delicious.

TOTAL TIME: 30 min

ACTIVE: 30 min

Makes 2-4 servings

Equipment List

  • 2 frying pans

Ingredients:

  • 1 onion
  • sliced mushrooms
  • leftover meat: roast, steak, chicken, pork
  • equal parts gluten-free flour and dairy-free butter
  • 16 oz Cheri’s HazelCream double strength
  • salt & pepper to taste
  • optional dairy-free sour cream

Please see our suggested ingredient providers links just below the recipe…

Cook Veggies

Saute mushrooms and onions until they shrink down in size.

Reheat Meat

Slice the meat into small pieces. Reheat it in a frying pan until it is hot. When it’s done, combine it with the veggies.

Roux

Combine equal parts of dairy-free butter and gluten-free flour. For this recipe, I used 3 Tbs each. Adjust accordingly. Cook for at least 5 minutes, stirring.

Cheri’s HazelCream

Add Cheri’s HazelCream. Start with half the liquid and stir it up, then add the rest. Adjust to the desired thickness. Add salt and pepper.

Combine

Combine the meat, veggies, and creamy liquid. Simmer for 5 to 10 minutes.

Enjoy

Plate with potatoes, noodles, or rice. Serve with dairy-free sour cream.And don’t tell your family that you’re serving leftovers!!!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

GF Jules Gluten Free Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Cream of Jalapeno Soup

Jalapeno soup glamour

Cream of

Jalapeno Soup

Recipe Details:

This is my husband’s favorite soup. I tried several different recipes but never got it exactly right, until this recipe. Cheriʼs HazelCream® makes it dairy-free, you may make it vegan or not depending on if you use veggie or chicken stock. We like some heat, so we keep the seeds in the jalapenos. If you haven’t cooked with jalapenos before, you may want to begin with a milder version by just using the outer skin. You can also use diced Jalopena peppers in a jar or can. You may add an additional step by using an emersion blender, but because all the veggies are finely chopped you don’t really need to do anything else. A wonderful soup for a cold winter’s day.

TOTAL TIME: 50 min

ACTIVE: 50 min

Makes 1 quart

SERVING: 4 bowls

Equipment List

  • Frying Pan
  • Sauce Pan

Ingredients:

Soup Base

  • 2 Tbs dairy-free butter
  • 4 jalapenos, finely chopped or 2 oz can diced
  • One large onion finely chopped
  • 4 cloves garlic, minced
  • One 14.5 oz diced tomatoes
  • One cup corn kernals (Optional)
  • One cup stock, veggie or chicken
  • One Pod Cheriʼs HazelCream® with 16 oz water (made as cream). Half of this will be used with the Dairy-Free cheese sauce
  • 1 Tbs dried cilantro
  • Salt and pepper to taste

Dairy Free Cheese Sauce

  • One Tbs. dairy-free butter
  • One Tbs. gluten-free flour
  • Cheri’s HazelCream (see above)
  • One Packet of Daiya dairy – free Cheeze Sauce Cheddar style

Please see our suggested ingredient providers links just below the recipe…

Make Cheri’s HazelCream®

Make 16 oz of Cheriʼs HazelCream® as cream, set aside.

Prep Ingredients

In a frying pan, combine the butter, jalapeños, onion,

and garlic. Sauté for 5 minutes.

Add Tomatoes

corn, and cilantro. saute’ for another 5 minutes.

Add Stock,

let simmer until hot.

Use Immersion Blender if less chunky soup is desired.

Add half of Cheri’s HazelCream®

Continue to simmer on low.

Cheese Sauce

Combine dairy-free butter and gluten free flour to make a roux in a sauce pan. Simmer 3-4 minutes.

Add other half of Cheri’s HazelCream®

slowly whisking and stirring. Remove from heat. Add packet of Daiya Cheeze Sauce®, stir well.

Finish Soup

Add the cheeze sauce to the soup and simmer for another 5 minutes. Add salt and pepper to taste. Garnish as desired.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For dairy-free milk: Cheri’s HazelCream

Not Nog

Not Nog glamour

Not Nog

Recipe Details:

Smooth, thick, creamy egg nog is something that I’ve really missed every year. It used to be so easy, just buy a carton at the store. Not so easy any more. Until now. This recipe is so quick and easy that you will want to enjoy this delicious beverage all year long.

TOTAL TIME: 130 min

ACTIVE: 10 min

INACTIVE: 2 hours

Makes 1 quart

Equipment List

  • Blender
  • Quart jar

Ingredients:

  • 2 pods Cheri’s HazelCream
  • 3.4 oz instant Vanilla Pudding Mix (a small box)
  • 1/4 cup baker’s sugar
  • 3/4 tsp pumpkin pie spice
  • 1 1/2 tsp rum flavored extract (optional)
  • Water

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all your ingredients.

Into Blender

Put all the ingredients in a blender.

Water

Add water to the 32 oz line. Blend for 2 minutes.

Rest

Put into a quart container and refrigerate for 2 hours. Enjoy. The beverage will separate, a simple shake will restore it’s goodness.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pumpkin Scone Cookies

Pumpkin cookies glamour

Pumpkin Scone Cookies

Recipe Details:

Are you looking for a fall-themed cookie? These pumpkin scone cookies are light and not too sweet. They are great with coffee or tea as an afternoon treat, an after school snack, or as a dessert. These cookies and gluten, egg, and dairy free.

TOTAL TIME: 65 min

ACTIVE: 15 min

INACTIVE: 50 min

Makes 20-25 cookies

Equipment List

  • Mixing bowls
  • Sheet pan

Ingredients:

  • 405 g gfJules All Purpose flour, (3 cups)
  • 2/3 cups packed brown sugar
  • 1/4 cups bakers sugar
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 Tbs butter, chilled
  • 1 cup pumpkin puree
  • 2 Tbs Bob’s Red Mill egg replacer
  • 4 Tbs water
  • 1/4 cup Cheri’s HazelCream, double strength

Please see our suggested ingredient providers links just below the recipe…

Prepare Wet

Mix egg replacer with warm water. Let sit for 10 minutes. Make Cheri’s HazelCream double strength, that means half the water.

Mix pumpkin,

HazelCream, and egg replacer together.

Prepare Dry

Mix flour, sugars, baking powder and spices together.

Make Dough

Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools.

Roll

Use a scoop to form balls of the same size. Roll the balls with your hands – gloves are helpful. For bite sized cookies, cut each scoop in half and then roll. Place in fridge for 30 minutes to firm up.

Press & Fork

Use a fork to press down the cookies. You may make a cross pattern if you like. Bake at 425F for 11 minutes.

Enjoy

Leave them plain, or add a chocolate chunk or sprinkles. Be sure to do this while the cookies are hot. Enjoy this light and tasty treat.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

We remind you that clicking any above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Sausage Rolls

Sausage Rolls Glamour

Sausage Rolls

Recipe Details:

Believe it or not, I never ate sausage rolls until my mother-in-law made them for me. She was born in London, and these have a real British feel to them. This recipe uses bulk sausage, but you may use sausage links if you wish. This dish is a real crowd pleaser – it will be the star whether it is the main party dish or a side for breakfast or a snack.

The puffed pastry dough used in the sausage rolls is the same recipe as seen here and uses Cheri’s HazelCream ® in place of dairy.

TOTAL TIME: 50 min

ACTIVE: 20 min

Must have pastry dough

Makes 16-20 sausage rolls

Equipment List

  • Sheet Pan
  • Rolling pin
  • Pasta slicer

Ingredients:

  • Sausage
  • Aquafaba
  • Puff Pastry Dough-

please see our recipe

Mise En Place

Preheat oven to 420F. Bulk sausage, aquafaba, and puff pastry. You may substitute link sausage if you wish.

Form roll

Roll the pastry to a thin sheet. Trim the sides so it is a rectangle. Form the sausage into a cylinder.

Close it

Fold the pastry over itself. Use aquafaba to glue the seam.

Slice

Slice the roll into bite sized chunks.

Prep rolls

Place the chunks on a sheet pan. Rub some aquafaba on the top of each roll.

Bake

Bake the sausage rolls at 420F for 20 minutes. Flip the rolls after 10 minutes.

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Creamy Tomato Soup

Tomato Soup Glamour

Creamy Tomato Soup

Recipe Details:

I created this recipe for demos during the cold winter months. It is a quick and easy crockpot recipe that takes minutes to prepare and then cooks overnight. You may make a vegan version by using vegetable stock. Be warned this makes an entire crockpot of soup. So it’s great if you want a soup that can sit on warm though out the day and let folks eat it as they are hungry. If you want a smaller sized version, the reduced ingredient list may be found on the pdf version below.

TOTAL TIME: overnight if possible

ACTIVE: 20 min

Makes one crock pot

Equipment List

  • Crockpot
  • Emersion wand

Ingredients:

  • 106 oz crushed tomatoes (Costco size)
  • 1 large Walla Walla sweet onion, diced
  • 2 Tbs minced garlic
  • 1 quart chicken or veggie stock
  • Sage & oregano sprigs, tied together
  • 3 Tbs demerara cane sugar
  • 16 oz Cheri’s HazelCream, double strength

Please see our suggested ingredient providers links just below the recipe…

Load Crock

Place the tomatoes, onion, garlic, red pepper flakes, sage and oregano sprigs into a crockpot. Cook on low overnight.

Blend

Remove the tied sage and oregano sprigs. Use an emersion wand to blend the soup smooth.

Add Cream

Add the sugar (be sure to taste first – you may not need it). Add Cheri’s HazelCream. Double strength means you only add 16 oz of water when you blend it.

Final prep

Cook for another 15 minutes. Serve it up hot Garnish with basil or bacon bits if desired..

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Albondigas al Chipotle Soup

Albondigas glamour

Albondigas al Chipotle

Recipe Details:

This soup is both a main dish and a side. It’s a wonderfully warm soup filled with meatballs. For a Mexican themed dinner it will be the star attraction. We suggest weighing each meat ball so they are the same size and cook in the sauce for the same amount of time. So is it a meatball soup or is it meatballs in a delicious sauce? However you look at it, you must try this fabulous meal.

TOTAL TIME: 95 min

ACTIVE: 25 min

INACTIVE: 70 min

Makes 5-6 servings

Equipment List

  • Blender
  • Sieve
  • Dutch Oven/large pot
  • Mixing bowls

Ingredients:

  • 1/2 lb tomatoes
  • 4 cloves garlic, peeled
  • 1/2 white onion
  • 2 Tbs dried oregano
  • 2 chipotle chiles in adobo
  • 2 Tbs oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 oz JUST Egg
  • 1/2 cup B Free White Bread, dried & cubed
  • 1/2 cup Cheri’s HazelCream
  • Salt & Pepper to taste

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Quarter tomatoes, chop onions. Soak the cubed bread in Cheri’s HazelCream.

Blend

Blend tomatoes, onion, chiles, and 1 Tbs oregano. Add water if needed to help it blend smoothly.

Strain

Pass the mixture through a sieve.

Cook

Cook the sauce for 10 minutes until it changes color.

Form balls

Combine the beef, pork, egg substitute, bread, salt, pepper and remaining oregano. Form into balls. Let rest for 10 minutes.

Cook & Plate

Carefully place the balls into the sauce. Cook for 45 minutes on low heat. Garnish and serve.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Lemon Rice Pudding

Lemon rice pudding glamour

Lemon Rice Pudding

Recipe Details:

Lemon rice pudding is a dessert featured for our Cinco de Mayo download.

After a spicy meal what better way to soothe your palate then with a cool rice pudding. This one is vanilla spiced with cinnamon and maple syrup. It’s topped with roasted hazelnuts – Zella! – and fresh fruit. It’s a simple recipe but takes some time as the rice needs to cook in the pudding. This dessert is a wonderful end of a meal, it’s bright, colorful and delicious. Please check our link for Zella Hazelnuts at the bottom of this recipe.

TOTAL TIME: 60 min

ACTIVE: 10 min

INACTIVE: 50 min

Makes 8 Servings

SERVING: 1 parfait cup

Equipment List

  • Small sauce pan
  • Blender
  • Zester
  • Strainer
  • Parfait glasses

Ingredients:

  • 2 cups Cheri’s HazelCream
  • 1 lemon zested
  • 1 cup water
  • 1 cup long grain white rice
  • Cinnamon stick
  • 1/2 cup non-dairy ricotta
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1/4 tsp ground cinnamon
  • 1 cup roasted hazelnuts, chopped
  • Fresh fruit

Please see our suggested ingredient providers links just below the recipe…

Prep Ingredients

Gather all the ingredients.

Simmer

Combine 1 cup of HazelCream with the water. Bring to a simmer over medium heat. Add the cinnamon stick and lemon zest. Turn off the heat and let rest for 30 minutes.

Strain

Strain out the lemon zest. Leave the cinnamon stick in the liquid mixture. Add the rice. Bring to a simmer then reduce to low. Cover and cook for 20 minutes until the rice is soft.

Blend

Put remaining HazelCream, ricotta, vanilla and maple syrup into a blender. Blend until smooth.

Combine

Combine the blender mixture with the rice along with the ground cinnamon.

Enjoy

Half fill parfait glasses with the pudding. Top with hazelnuts and fresh fruit.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream: www.cherishazelcream.com

For fresh roasted Oregon Hazelnuts: www.zellafoods.com

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Mexican Crema

Mexican Creama final

Mexican Crema

Recipe Details:

This is an easy recipe for Mexican Crema. Just remember that you need it to sit overnight. Spoon it on tacos, enchiladas, steak, pork, or chicken. You may even use it on your salads. Drizzle some over your bowl of soup. It’s extremely versatile – and tasty!

TOTAL TIME: Overnight

ACTIVE: 5 min

INACTIVE: Overnight

Makes 1 Cup

SERVING: 1 Tbs

Equipment List

  • Glass cup
  • Plastic Wrap

Ingredients:

  • 1 cup HazelCream – double strength (so only 16 oz of water)
  • 1 Tbs vinegar (apple cider or white)
  • 1 Tbs lime juice
  • Pinch salt

Please see our suggested ingredient providers links just below the recipe…

Blend

Add vinegar to Cheri’s HazelCream. Stir. Cover with plastic wrap and let sit over night. It won’t spoil because of the vinegar.

Prep Lime

Juice a lemon.

Add Ingredients

Add the lime juice and a pinch of salt to the HazelCream mixture.

Enjoy

Stir and enjoy your Mexican Crema.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For non-dairy vegan Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They may not be connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.