The name's Doodle. Snicker Doodle. (insert 007 music here)

This cookie has been eluding me for the longest time. Over the past 5 years, I've made several versions of my favourite snickerdoodle cookie and I could never get it to be as good as the egg and dairy version. Well folks, the wait is over. Tonight the creative juices were running high. Coupled with my unwavering determination and borderline insane obsession with anything cinnamon, my frequently fragmented thoughts came together in harmony to create the best snickerdoodle cookie I have ever tasted. I mean EVER.

You must try them. NOW.

Snickerdoodle Cookies (Dairy, Egg & Nut Free)
Yields 3 dozen cookies

1/2 cup dairy free margarine
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened applesauce
1 1/2 cup unbleached all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
Cinnamon Sugar for rolling (2 Tbsp sugar + 2 tsp cinnamon)

Preheat oven to 400 degrees. Line two cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, combine margarine and sugar. Beat until light and fluffy. Add vanilla and applesauce. Beat until thoroughly combined. Add flour, cream of tartar, baking soda and salt. Mix until dough comes together and no flour is visible.

In a small bowl, prepare cinnamon sugar. Using a small cookie scooper, drop dough into cinnamon sugar two at a time and roll until well covered. Place on cookie sheet about 2 inches apart. Bake for 8 to 10 minutes or until the centre looks like it's barely done.

If you like them crunchy, leave them in the oven for an extra minute.

I prefer mine crunchy on the outside and soft and chewy on the inside. 

Can't. Stop. Eating.

See what I mean...?

I've had several people ask me for my famous rainbow cupcakes recipe. I always boasted that it was on line. Well, today one of the teachers in Maya's school said she couldn't find the recipe on my web site. To my surprise, I couldn't find it either. It turns out that I never posted it on the web site. I wrote it down in my cookbook, but the recipe never made its way to allergymom.ca. To say that I am totally clueless would be a severe understatement. Anyway, the recipe is now on line; please feel free to enjoy and pass around. Sorry for not posting it earlier. Better late than never, I guess.

When I make this recipe into rainbow cupcakes, I usually just add a tablespoon of rainbow sprinkles to the batter right before pouring it into the pan. It's very adaptable, quick and easy. I'm the queen of the three E's - easy, efficient, and economical. This is the recipe I use for last minute requests or a large group of people (like a classroom of 24 adorable kids). This recipe comes out perfect every time and tastes delicious. It's both kid and adult approved. I often use my favourite white cake recipe that I make from scratch. However, when pressed for time, I often use my adapted box cake mix that is dairy and egg free. Please don't be hatin' the box mix - they do come in handy sometimes. Last month I was pressed for time (if you know me then you're aware that I'm constantly overworked and my schedule self implodes on a regular basis), but I still managed to make Halloween cupcakes for Maya's classroom. I think the children deserve a treat every once in a while and I know for a fact that her teacher works so hard to keep things running smooth, efficient and safe, so I felt like the least I could do was make cupcakes and decorate them with the kids, when the teacher asked me to. Just in case you're wondering, the cupcakes got the thumbs up from everyone. ENJOY!

White Cupcakes (Dairy, Egg & Nut Free)
Yields 24 cupcakes

1 box white cake mix, WITHOUT PUDDING (dairy & egg free variety)
1/2 cup any juice (have none? don't fret, just replace with water; I'm easy to get along with)
1/2 cup water
1/4 cup canola oil
1/2 cup soy yoghurt, or applesauce (both work well)
1 tsp vanilla
1 Tablespoon cake sprinkles (optional)

Frosting
1 cup Nutriwhip (or any dairy free whipping cream)
1/4 cup granulated sugar
1 box instant vanilla pudding mix (3.5 oz size)
1 cup soy milk

Preheat oven to 325 degrees. Line two 12 cupcake pans with paper liners. Set aside.

In the bowl of a stand mixer, combine cake mix, juice, water, oil, yoghurt and vanilla extract. Beat on low speed until ingredients are moistened. Increased speed to high and beat for 2 minutes. Gently fold in cake sprinkles if using, and divide batter evenly among cupcake pans.

Bake for 20 to 25 minutes or until a toothpick inserted into the cupcake comes out clean. Let cool completely before frosting.

To make the frosting, beat Nutriwhip on high while gradually pouring sugar. Beat for two minutes or until very stiff peaks form. In a separate bowl, combine pudding mix and soy milk. Whisk until it thickens. Add to Nutriwhip and beat until thoroughly combined. Use food colouring as desired and other cake decorations. Have fun and go wild!