Dairy, Egg and Nut Free Fudge Brownie Pie

I loved going to Baker’s Square as a little girl, middle school-er, high school-er, college grad and new mom. I even remember going to Baker’s Square when it was still named Poppin Fresh Pies. But even now, 30 years later and five kids, I am still obsessed with Bakers Square.  I love the diner ambiance; the easy listening tunes in the background, the no BS waitress who gets your food in a flash, even the old fashioned teapots they put on the table filled with good old fashioned Lipton tea.

Like many of you, our family doesn’t go out to Baker’s Square to get our free pie on Wednesdays because of John’s allergies. I only go when I am taking my non FA 10-year-old daughter for a Girls Only night out (our house is obviously ruled by too many boys:) Chloe loves it as much, if not more than me. She flips through the pie chart and reads every single line describing the deliciousness of each pie. Me? I have become fixed on only one type of pie lately; the Fudge Brownie Pie. But it has dairy, eggs and OMG nuts. Lots of them.

I couldn’t stop thinking about this pie, so I decided I had to recreate it at home. John and the boys just had to know what magic this pie holds. Lucky for me, it is so easy to make that you could literally throw it together on a weeknight as a special treat, or better yet, for company coming for dinner. I do have three rules when making this pie:

1. Serve Warm

2. Serve with dairy free ice cream

3. Serve with either a Chocolate Drizzle or Strawberry Puree Drizzle

These three rules are a must, or else the pie won’t be as special as the one served in Baker’s Square. Enjoy and Happy Baking!!


1/2 c. dairy free margarine (I use Fleischman’s)

3/4 c. granulated sugar

1/2 c. silken tofu

1 1/4 tsp. good quality vanilla extract

2/3 c. unbleached all purpose flour

1/2 c. cocoa

1/2 tsp. baking powder

1/2 tsp. salt

2/3 c. dairy free chocolate chips (Divvies or Enjoy Life) plus. an additional 1/2 c. chips melted in microwave (30 secs to 1 minute) for Chocolate Drizzle

Preheat oven to 350 degrees and spray a 9-inch glass Pyrex pie plate with dairy free baking spray.

In the bowl of a mixer fitted with a paddle attachment combine the dairy free margarine and sugar until light and fluffy. Add the tofu and vanilla extract and mix well.

In a separate medium bowl, combine the flour, cocoa, baking powder and salt with a wire whisk. Add to margarine mixture and combine well. Stir in 2/3 c. dairy free chocolate chips with a rubber spatula and transfer batter to prepared pie plate. Bake about 25 minutes or until toothpick comes out just clean ( a few crumbs attached to toothpick is best, and will ensure a moist pie).

Cool slightly, or make ahead and rewarm slices in microwave. Serve each slice with a small rounded scoop of dairy free ice cream and a generous drizzle of chocolate sauce.

Feeling the love; a story and a fun book giveaway…

I love a good book, especially one pertaining to food allergies, a topic so close to many of our hearts. Food allergy advocate and blogger Sloane Miller, AKA Allergic Girl, has written her first book, Allergic Girl: Adventures in Living Well with Food Allergies, which officially hits stands March 1st (although I do believe it is already available for order through Amazon).  I haven’t had a chance to read it yet, but will pass along my thoughts when I do. The book is sure to be filled with great advice and stories from Sloane’s personal lifelong experiences of living with food allergies. I’m not one to do giveaways on my blog but this one is fun AND gives y’all a chance to win your own copy.

All you have to do to win Sloane’s new book is to comment about your most memorable or favorite loving act you did for your food allergic loved one. At the end of the week I’ll randomly select a name through Random.org and have the book sent to you from Sloane herself. How fun is that??

To get this started I’ll share my story: My sister in law sends Valentine’s cards to all my children every year and includes one free donut treat card in each card. The cards came yesterday, and my two little guys David and Matthew had to have those donuts as soon as possible!  So this morning, the boys reminded me promptly after waking up that today is the day to get the donuts. In normal circumstances, this is cute, fun and what getting impromptu treats is all about. However, I thought about John, who never said a word. He knows he can’t have it, and is never, ever able to partake in this simple joy of childhood. Then it occurred to me, that just because he can’t have those donuts, doesn’t mean he can’t go along with us for the ride.

So when my daughter and two other boys were suiting up to go out to the car, I told John to grab his coat and come with us. He looked shocked, and asked why? “I can’t have it Mom” he said. I told him that while this is true, it doesn’t mean he can’t go and see what it’s all about. Sometimes the magic lies in being in that moment, the anticipation of going there, looking around, and seeing what looks yummy. It isn’t always the treat that matters. I wanted him to know and share in that joy of coming with to take a look around at all those donuts. Besides, I promised to make him whatever he wanted later in the day, a special treat just for him.  John’s gorgeous brown eyes it up and he excitedly got up to get his gear on.

It was fun for him to see all the flavors and and the experience inspired me to create some new donuts that he wants to try. It was a meaningful moment for both of us. I can’t wait to get back in the kitchen again for him, and for all your kiddos too.

Happy Valentine’s Day everyone!!! You’re the best readers anywhere and I’m so grateful for your comments, support and never ending recipe testing!! Love it all!

Dairy, Egg and Nut Free Chocolate Sugar Cookies and A Food Allergy Cooking Show Today!

Valentine’s Day is only two weeks away. So now is the time to give these fabulous little chocolate sugar cookies a whirl. Even better, do it on a snowy day like today, when many of us mamas are trapped in the house with rambunctious kids. I love a good simple sugar cookie, and this chocolate version is just as yummy and easy to make. What I especially love is that the dough is very easy to roll out, unlike many sugar cookie recipes which are a pain in the butt to roll, a major pet peeve of mine when making cut out cookies.

On a separate note, my good friend Lori Sandler, owner of the famous Divvies Bakery and gorgeous cookbook The Divvies Bakery Cookbook is hosting Navigating Food Allergies, a cooking/talk show about how to cook for food allergies, shopping for ingredients and how to bring your food allergic kiddos into the kitchen with you to have some fun cooking! The show is sponsored by The Motherhood and ConAgra Foods (the maker of those miraculous Fleischman’s Unsalted and Dairy Free Margarine Sticks that I so heavily rely on). I will be joining her as co-host, as well as many of my other favorite food allergy bloggers, to join in the discussion with our own tips and tricks. The show is today, 1 pm EST/12 pm CST, and you can link in through here. Come with your questions and comments and I REALLY hope to see many of you there! Happy Baking Everyone!


1 c. dairy free margarine (I use Fleischman’s)

1 1/2 c. granulated sugar

1/2 c. unsweetened applesauce

2 1/4 tsp. good quality vanilla (I use Nielsen-Massey)

3 c. unbleached all purpose flour

3/4 c. cocoa powder (I use Hershey’s)

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In the bowl of a mixer fitted with a paddle attachment, combine the dairy free margarine and sugar until light and fluffy. Add the applesauce and vanilla, and mix well. In a separate medium bowl combine the flour, cocoa powder, baking soda and salt with a wire whisk. Add dry mixture to wet mixture and mix until well incorporated.

Chill dough at least one hour in the fridge, or quick chill in the freezer for 30 minutes.

Roll dough out on a lightly floured surface. Dip cookie cutter into a small bowl of flour and cut dough into desired shapes. Add sprinkles or leave plain, and bake 10-13 minutes or until set. Cool completely on cookie sheets.