Soy butter . . . it's a GOOD thing!

"Your daughter has a life-threatening allergy to peanuts (among other things). It's a MIRACLE that she's never gone into anaphylactic shock."

Excuse me . . . come again . . . WHAT DID YOU SAY???? These were the thoughts that were spinning through my head as the doctor presented her findings - but, for once, my brain and my mouth had disconnected. I was speechless! (And, I really thought I might throw up if I dared open my mouth!)

Simultaneously, several things happened. The room started spinning and I thought I might faint. Visions of all the coughing, gasping, wheezing, and sneezing that my baby girl had done since birth flashed across the screen of my mind and I became all too aware of how much Daddy had been doing for the last 6 years. All those nights that we had lain beside her, praying for all of the congestion to go away, Daddy had been answering our prayers far more than we had ever realized. To think of how far away from a hospital we live, to think that we never had the right medications to treat anaphylaxis . . . to think how much Daddy was carrying us all through that MIRACLE the doctor had referred to. I stand in awe - THANK YOU, DADDY, THANK YOU!

My other thought - not quite so profound - but still quite alarming - was this: Oh my gosh! This child LIVES on peanut butter. What are we going to feed her???

Enter - one of our greatest new food finds . . . . SOY BUTTER!!! (sounds disgusting, I know, but don't judge this grand fellow by his name)

So, in honor of the great S.B., I dedicate this - my first allergen-friendly recipe . . . . Landry's Soy Butter Cups. The recipe was birthed just in time for the Christmas season and they became a Christmas candy wonder (around our house, anyway)!

Landry's Soy Butter Cups

1 - 18 oz. jar creamy soy butter

1 lb. organic powdered sugar

1/4 lb melted butter

1 pkg. milk chocolate chips

Put soy butter, powdered sugar and butter into a bowl and mix with your hands until all ingredients are well mixed. Form the dough into 1/2 inch balls. Set out several bon bon cups. (Putting the cups into mini-muffin pans will keep them more stable than just setting them out on the cabinet.) Melt the chocolate chips (you can add 1 tbsp butter if it starts to set up too quickly). Pour a small amount of chocolate into each bon bon cup. Add a soy butter ball to each bon bon cup then cover each one completely with chocolate. Allow the chocolate to set up and harden before eating. (Helpful hint: put them in the freezer for about 30 minutes before eating.)

They will keep well in the freezer for several weeks.