Author: Sarah Hatfield

This post is a feature for our Kids Can Cook section by the Hatfields. This month, Katherine and her “mama,” Sarah, revisited a beloved children’s book and baked up their dairy-free version (with icing!) of The Seven Silly Eaters Cake. One of our family’s favorite storybooks is The Seven Silly Eaters by Mary Ann Hoberman. It tells the tale of Mrs. Peters, her husband, and her seven picky-eater children. Each child has a favorite dish that Mrs. Peters makes for them every day: warm milk, pink lemonade, homemade applesauce, lump-free oatmeal, homemade bread, and poached and fried eggs (cooked two different ways for…

I love spring fruits and vegetables, especially rhubarb. So when I found this recipe for quick apple rhubarb turnovers in our archives, I knew I had to try it. The combination of apples and rhubarb is perfect for this time of year, when not many other fruits are ripe yet. The recipe is also wonderfully quick to throw together for a special Mother’s Day or brunch treat, and it’s easy enough to enlist little helpers. The original recipe was for just one large turnover, but I found the filling to be enough for two large turnovers that can be sliced…

Our local apple orchard started selling peaches a few years ago, and I love to buy a lot of their “canning” peaches for making jam and to freeze for use throughout the year. These Ginger Peach Muffins are a nice way to have a taste of summer any time of year. Even in April when it’s still snowing. The recipe calls for three cups of peeled and chopped peaches, but this time I used a cup of chopped peaches plus two cups of peach puree left over from making jam. Either way works well. Special Diet Notes: Ginger Peach Muffins…

I enjoy old cookbooks. They’re fun to read, and I’ve had good luck finding recipes in them that can be easily adapted to dairy free. Maybe it’s because they don’t use many pre-packaged ingredients? One of my long-time favorites is the Wisconsin Country Cookbook and Journal, by Edward Harris Heth. It belonged to my mom, but she found it too frustrating and gave it to me. It does have vague instructions like “bake in a moderate oven,” “seal in a casing of rye bread dough” (no rye bread dough recipe is included), and “serve with a rich cream sauce.” But I like how…

Each month, we feature a family-friendly recipe from the Hatfields in our Kids Can Cook section. Their dairy-free teen cooking star is Katherine. And this week she and her “mama”, Sarah, are baking up easy, adorable, and delicious bunny biscuits.  The idea for these Cinnamon Bunny Biscuits comes from a Bisquick recipe booklet I bought in 2002. I was just learning how to navigate dairy-free cooking and was using a lot of store-bought dairy-free mixes. (Yes, Bisquick is dairy free!). These days, we usually make our own dairy-free biscuit mix  to have on hand, but Katherine and I still turn to this little…

I recently rediscovered a cookie recipe from when cake mix cookies were all the rage about a decade ago. This recipe for colorful Confetti Cookies was given to me by a woman at our church, who was so pleased to be able to make a cookie my little girl could eat. This quick and easy recipe is a great kids can cook recipe because it’s just a “dump and mix” recipe. It’s also perfect for school parties or anywhere there will be a lot of hungry children. The recipe makes three to four dozen festive confetti cookies that would be…

Beer bread has been a favorite easy bread recipe of mine since a newly-graduated college friend introduced me to it years ago. For him, a twenty-something without much cooking experience who usually had beer on hand, it was an easy recipe. I liked it, too. I’ve baked beer bread on and off since then but hadn’t made it for awhile. It seemed like a great addition for our St. Patrick’s Day New England boiled dinner, as it’s a quick and easy soda bread. The alcohol in the beer does bake off when cooking, but dairy-free beer bread doesn’t have to…

This dairy-free pudding cookies recipe, along with the rolls I serve on Easter morning, both date back to my junior high home economics class. At the time, home ec. was a required course for everyone. So the teacher wisely focused on easy, crowd-pleasing dessert recipes during the cooking unit. The first time I made them was with chocolate pudding mix, but it’s fun to try them with different pudding flavors. One year we added pistachio pudding mix for a quick, green, St. Patrick’s Day dessert, and pistachio became a favorite flavor. These simple cookies are a great Kids Can Cook…

I am always looking for affordable, time-saving shortcuts in the kitchen, and one of my favorite ways to save time is by making foods in bar form: pancake bars, chocolate chip cookie bars, and blueberry muffin bars. Sometimes the extra minutes I save by not rotating muffin tins in and out of the oven or flipping individual pancakes makes the difference between having something freshly made on the breakfast table before the school bus comes and … not. This Blueberry Muffin Bars recipe is also a great kids can cook way to make muffins because young chefs don’t have to…

These banana chocolate chip muffins are another favorite shared with us by our Associate Editor, Sarah.  The recipe originally appeared on her blog No Whey, Mama, but she wanted Go Dairy Free viewers to enjoy it, too! The simple recipe uses 8 everyday ingredients, and is part wheat for a sneaky bit of wholesomeness. It’s also oil-free, but you can add a couple tablespoons of oil if you prefer a more tender texture. Special Diet Notes: Banana Chocolate Chip Muffins By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. For gluten-free, dairy-free banana chocolate chip muffins, you…

Years ago, this simple Italian sausage risotto recipe was one of the first dairy-free meals my dad made for his dairy-allergic granddaughter. The recipe comes from Chef John Pisto’s show, Monterey’s Cooking, and is a comforting one-pot meal. Fortunately, much of the alcohol cooks out (about 60 to 65% with this cook time; leaving the equivalent of .4 ounce of wine per serving). And it turns the rice a fun purple color! The sausage infuses the rice with wonderful flavor while it cooks. I often make this risotto alongside a pot of Chicken and Stars Soup from Rachael Ray’s Comfort Foods…

This post is part two of this month’s Kids Can Cook section by the Hatfields. Katherine and her mama, Sarah, decorated their favorite dairy-free sugar cookies to look like melting snowman cookies. And today they have the vegan vanilla icing recipe and decorating tips for you! Katherine and I whipped up a batch of our classic dairy-free sugar cookies for her siblings’ winter birthday party. We planned to let the party guests decorate their own sugar cookies to look like melting snowmen. But they were having so much fun they didn’t even want to stop to eat, let alone decorate cookies!…

This raspberry jello salad is a favorite dish of my friend Tracy’s family, and we love it too! It’s really more of a raspberry applesauce dish than a traditional jello salad. While there are two packets of flavored gelatin in this recipe, the other two ingredients are unsweetened applesauce and raspberries, so there is a lot of fiber and vitamin C! This jello salad makes a great holiday side. It’s tartness mimics cranberry sauce, making it a great alternative to serve with the Thanksgiving turkey or Christmas ham. It is also a comforting food to serve to children when they’re…

I was asking Alisa for suggestions for our December column, and of course Christmas cookies came up. I was surprised to realize that I’ve never written about dairy-free and vegan Snowball Cookies (or Russian Tea Cakes, Mexican Wedding Cakes, Italian Wedding Cookies, or Butterballs as they are sometimes called) and that there isn’t a recipe for them on Go Dairy Free, either. Snowballs are Katherine’s favorite Christmas cookie. No matter how busy December gets, she and Scott always find time to make these holiday cookies. Last year one of her younger brothers and her younger sister got in on the…

It’s hard to believe more than ten years have gone by since our Associate Editor, Sarah Hatfield initially shared this single serve hot chocolate recipe with us. Since it has been so long, she wanted to revive the recipe with new photos and details. With four kids in the house, I tend to make big batches of dairy-free hot chocolate these days. But it’s time to re-up this recipe I shared with Alisa years ago because a quick and easy single serve hot chocolate is still great for when you need just one mug of cocoa–or are out of dairy-free…

A decade has passed since our Associate Editor, Sarah Hatfield, initially shared this fun squash cakes recipe with us. So she whipped up another batch and took some photos to give this delicious post a refresh. When I created this recipe many years ago, I was inspired by a sale of frozen winter squash. These days the squash I cook with comes from our local CSA, and this time of year there is a lot of it! I love roasted butternut squash and could eat squash fries every day, but that still leaves acorn squash, which is not my favorite. However,…

There are certain books I like to reread at different times of the year. Autumn brings to mind the Little House series and Harry Potter, particularly the first book in the series, Harry Potter and the Sorcerer’s Stone when Harry is setting off for Hogwarts and having the time of his life making friends and enjoying lots of delicious foods, like these sweet vegan pumpkin pasties. On the Hogwarts Express, Harry buys all kinds of treats from the witch selling snacks, including Pumpkin Pasties, which are like little pumpkin tarts. A recipe for Pumpkin Pasties is featured in The Unofficial…

It’s time for part two of this month’s Kids Can Cook section by the Hatfields. Last week, Katherine and her mama Sarah shared their easy recipe for homemade dairy-free butterscotch chips. And this week, they’re showing you one of their favorite ways to use those sweet morsels: dairy-free seven layer bars!  I love Seven Layer Bars. I was so exited to try the Seven Layer Coconut Ice Cream Bars that were entered in the So Delicious Frozen Fridays Recipe Contest. And testing that recipe made me realize that we don’t have a dairy-free Seven Layer Bar recipe on Go Dairy Free! So…

This post is part one of this month’s Kids Can Cook section by the Hatfields. Katherine and her mama Sarah love making these homemade dairy-free butterscotch chips. Butterscotch is one of our favorite flavors. Some butterscotch lollipops and hard candies are dairy-free, but it is difficult to find dairy-free butterscotch chips. Katherine found some homemade butterscotch chips recipes online and altered them to make this recipe. While these dairy-free butterscotch chips don’t hold their shape when heated the way commercial chips do, they do have that perfect butterscotch flavor. We did try to make a sturdier chip, but the resulting flavor was…

This is part two of our recent Kids Can Cook section by the Hatfields. Katherine and her mama Sarah use their family-friendly soft baked granola recipe to make these soft baked granola bars. My kids love grab and go snacks to take to school, sports, and other activities. The price of convenience foods like that can quickly add up, especially when you are taking dietary restrictions into account. Also, the ingredients aren’t always the best. That’s why I’m always on the lookout for healthier items we can make at home, such as our Busy Day Peanut Butter Balls or these Chocolate Chip Soft Baked…