More Dairy-Free Fun!

I've been happy to find some tasty dairy-free substitutes lately. Some may even be better than the original! ;)

Here is one of my favorites:

Cornbread

1 box of Jiffy Mix

1 egg

1 can cream style corn

Mix ingredients together, pour into greased muffin tin, and bake 15-20 minutes at 400.

I also have continued with my dairy free baking. I definitely didn't bake this much before going dairy-free, but I guess I feel I deserve a treat more now. ;-)

Anyway, remember those muffins I made? Well I had pumpkin left over from the last batch I made, so I decided to try out a cookie instead. It was delicious- very cake-like. Here's the recipe, for any of my pumpkin loving friends and family! 

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 egg
1/2 cup vegetable oil
1 cup white sugar
2 cups flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 TB vanilla
1 11 oz bag chocolate chips

1. Combine pumpkin, sugar, oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, cinnamon and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and ix well.

2. Add vanilla and chocolate chips and stir until combined.

3. Line baking sheet with parchment paper and drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.