Kids and nursing moms need plenty of snacks and desserts all day long!  There is plenty of variety here: chocolate, fruit, cakes, and cookies.

2 cups rice milk, divided
2 tsp. vanilla
1/4 cup agave nectar or honey
3 1/2 tbsp. cornstarch or arrowroot
14 sheets phyllo dough, thawed
cooking spray
16-24 strawberries, thinly sliced
6 kiwi, peeled and thinly sliced
In a small bowl, combine 1/4 cup rice milk with cornstarch.  In a medium sauce pan, warm remaining rice milk, vanilla, and agave until almost boiling.  Reduce heat and add cornstarch mixture to saucepan and stir constantly until thickened, about 5 minutes.  Cool and refrigerate.  Lay a sheet of phyllo dough on a cutting board.  Spray lightly with cooking spray.  Repeat with 6 additional sheets of phyllo.  Cut the stack into 6 squares.  Repeat with additional phyllo sheets.  Bake the squares on a baking sheet (with another baking sheet pressed on top to keep phyllo from curling up) at 400 degrees for 5-10 minutes or until crisp and lightly browned.  Remove and cool.  To assemble, place phyllo square on a plate.  Top with 1/4 cup of the custard.  Arrange strawberries and kiwi, place another square on top, and additional custard and fruit.  Serve immediately.
2 cups rice milk, divided
2 tsp. vanilla
1/4 cup agave nectar or honey
3 1/2 tbsp. cornstarch or arrowroot
14 sheets phyllo dough, thawed
cooking spray
16-24 strawberries, thinly sliced
6 kiwi, peeled and thinly sliced
3 tbsp. water
1/2 cup oil
1/2 cup applesauce
2 cups sugar
1 tsp. vanilla
2 cups zucchini, peeled and shredded
3 cups flour
3 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
For Frosting:
1/4 cup margarine
1/4 cup shortening
1/2 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
2 tbsp. rice milk
In a large bowl, combine the water, oil, applesauce, sugar, and vanilla.  Stir in the zucchini and mix well.  In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.  Stir the dry ingredients into the wet ingredients until just combined.  Pour into greased 9x13 pan.  Bake at 350 for 25-30 minutes or until a toothpick comes out clean.  To make frosting, in a large bowl, beat margarine, shortening, and vanilla until smooth.  Beat in powdered sugar and cinnamon.  Add rice milk and beat until smooth.  Spread over cooled cake and shake with additional cinnamon if desired.
3 tbsp. water
1/2 cup oil
1/2 cup applesauce
2 cups sugar
1 tsp. vanilla
2 cups zucchini, peeled and shredded
3 cups flour
3 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
For Frosting:
1/4 cup margarine
1/4 cup shortening
1/2 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
2 tbsp. rice milk
1 1/2 cups vanilla coconut milk
1 cup double strength coffee, chilled
2 cups ice
2 tbsp. instant coffee
2 tbsp. choc syrup
Sugar to taste
whipped cream (optional)
Blend all ingredients (except whipped cream).  Serve topped with whipped cream and additional chocolate syrup if desired.
1 1/2 cups vanilla coconut milk
1 cup double strength coffee, chilled
2 cups ice
2 tbsp. instant coffee
2 tbsp. choc syrup
Sugar to taste
whipped cream (optional)
3/4 cup margarine or shortening
1/2 cup sugar
2 egg replacers
1 (3 oz.) package of jell-o
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
Mix all ingredients together.  Press dough into mini muffin tin or form into balls of dough and place on baking stone.  Bake at 350 for 8-10 minutes.  (To make marble eggs, use two different packages of jello and swirl together.)
3/4 cup margarine or shortening
1/2 cup sugar
1 (3 oz.) package of jell-o
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1 cup flour
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 egg replacers
1/2 cup brown sugar or agave nectar
1 cup pumpkin
1/4 cup rice milk
1/4 cup oil
1 tsp. vanilla
In a large bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.  Add in egg replacers, sugar, pumpkin, rice milk, oil, and vanilla.  Spread into a greased 8x8 pan and bake at 350 for 20 minutes.
1 cup flour
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar or agave nectar
1 cup pumpkin
1/4 cup rice milk
1/4 cup oil
1 tsp. vanilla
3 apples
cinnamon
sugar
Preheat oven to 250 degrees. Core an apple and slice apple thinly. Place apple on baking sheet lined with parchment paper. Sprinkle cinammon and sugar on top. Cook for one hour and flip over, adding a little more cinammon and sugar to the other side. Bake for another hour. Let chips cool down. Enjoy!
3 apples
cinnamon
sugar
1 pie crust (homemade or store-bought), baked
1 quart fresh strawberries
1 cup sugar
3 tbsp. cornstarch
3/4 cup water
Arange half of strawberries in baked pastry shell.  Mash remaining berries and combine with sugar in a medium saucepan.  Place saucepan over medium heat and bring to a boil, stirring often.  In a small bowl, whisk together cornstarch and water.  Gradually stir cornstarch mixture into boiling strawberry mixture.  Reduce heat and simmer until thickened, about 10 minutes, stirring constantly.  Pour mixture over berries in pastry shell.  Chill for several hours before serving.
1 pie crust (homemade or store-bought), baked
1 quart fresh strawberries
1 cup sugar
3 tbsp. cornstarch
3/4 cup water
2 tbsp. oil
3 tbsp. margarine, melted
2 egg replacers
2 tsp. vanilla
3/4 tsp. salt
2 tsp. baking powder
1 cup powdered sugar
2 cups flour
Icing:
1 cup powdered sugar
4 tsp. rice milk
4 tsp. corn syrup
food coloring
sprinkles
Beat together the oil, margarine, eggs, vanilla, salt, baking powder, and sugar until smooth.  Add the flour, beating until smooth.  Refrigerate dough for 1 hour to overnight.  Scoop dough into 2 tsp. size balls.  Roll the balls into logs about 4" long and 1/2" in diameter.  Coil into donut shapes, leaving a hole in the middle.  Bake at 350 for 16-18 minutes.  Cool.  To ice cookies, mix together sugar, rice milk, and corn syrup.  Separate into bowls to add food coloring if desired.  Dip the top of each cookie into the icing.  Add sprinkles.
2 tbsp. oil
3 tbsp. margarine, melted
2 egg replacers
2 tsp. vanilla
3/4 tsp. salt
2 tsp. baking powder
1 cup powdered sugar
2 cups flour
Icing:
1 cup powdered sugar
4 tsp. rice milk
4 tsp. corn syrup
food coloring
sprinkles
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
3/4 cup oil
2 tsp. vanilla
2 cups cold water
1/3 cup sprinkles
2 tbsp. vinegar
Preheat oven to 350.  Whisk together the flour, sugar, baking soda, and salt in a large bowl.  In a large measuring cup, combine the oil, vanilla, and water.  Add wet ingredients to dry ingredients and stir until well blended.  Fold in sprinkles.  Add vinegar and quickly stir until thoroughly incorporated.  Pour batter into 24 sprayed cupcake liners.  Bake for 15-20 minutes or until toothpick comes out clean.  Frost with buttercream frosting and add additional sprinkles if desired.
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
3/4 cup oil
2 tsp. vanilla
2 cups cold water
1/3 cup sprinkles
2 tbsp. vinegar
1/4 cup chocolate chips, melted
Melt chocolate chips in a small bowl, 30 seconds at a time in the microwave.  Once mostly melted, stir until smooth.  Tape a cookie cutter in desired shape to a flat plate or waxed paper.  Use a spoon to pour melted chocolate into cookie cutter.  Refrigerate for 30 minutes or until solid.  Remove cookie cutter and wrap chocolate in foil until ready to eat.
1/4 cup chocolate chips, melted
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