single ingredient ice cream Recipe: single-ingredient ice cream Administrative news: The amount of spam accumulating in my filter is increasing and the amount of time I have to glance through and fish out the occasional legitimate comment is all but nil at this point. From now on, I’m deleting the hundreds of spam caught each day without a second glance. If you leave a comment and it does not show up immediately, you probably went the way of spam. Please feel free to email me and let me know so I can rescue you and keep you off the blacklist. Thanks! I’ve been doing a massive purge of my second office, recycling old notes and literature that I no longer need. Needless to say, I kept that little gem. Summer for some of my friends (those with school-age children) is coming to an end. please please please clouds, take a break? So what’s this ice cream for breakfast ridiculousness? bananas i prefer them just spotted I try, I really try to love bananas. and there she is slice into 1/4 to 1/2-inch disks sliced frozen
dairy free raw coconut lime cheesecake recipe happy Friday luvs! this week just flew by. yes? we are very excited for the weekend! well Lori has some decisions to make this weekend. more details on that soon. but in the mean time we have a super easy and quite tasty recipe for you to enjoy. nothing beats celebrating St. not sure if you all remember but we made this raw coconut lime cream cake a few times before. just like our chocolate cream cake we seem to make and enjoy these mini cream cakes often. that is what dessert is for right? Pin It this recipe inspiration comes from our mom making a key lime pie. her pie is not one we would now eat. sorry mom. even though our mom’s pie is super easy and does taste good. we wanted to keep our version of key lime pie dairy free and made with wholesome raw ingredients that we love today. we prefer the new and improved version we have created. and everyone in our family loved our version too! if you are a fan of key lime then you will love love love this dessert. prep-time: about 5-10 minutes
Marshmallow 101 A few months ago, I promised a marshmallow tutorial –WITH PHOTOS! – to Laura and Karen, to prove that, YES!, they can make marshmallows at home. Big, soft, happy, puffy marshmallows that taste much better than any you’ll find at the grocery. Marshmallows that actually MELT in hot chocolate instead of bobbing around looking stupid. Are you ready for the challenge? Let’s go! There are many marshmallow recipes out there, but my favorite comes from the December 1998 issue of “Gourmet.” So, let’s get started! Adapted from Gourmet (December 1998)1 cup confectioner’s sugar (a.k.a. powdered sugar)3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin1/2 cup cold water2 cups granulated sugar1/2 cup light corn syrup1/2 cup hot water (You want it to be around 115°F, which takes about 15 seconds in the microwave. )1/4 teaspoon salt2 large egg whites (or meringue powder reconstituted according to the manufacturer’s directions) 2 teaspoons to 1 tablespoon vanilla extract 1. 2. 3. 4. .
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?
Dairy Free Chocolate Ice-Cream Recipes» Dairy Free Chocolate Ice-Cream We all want to be a little healthier. Let's be honest, you can't live on Slutty Brownies (and the world is a sadder place for it). However, the idea of snuggling down infront of a movie with a big bowl of celery sticks is deeply depressing. So, I give you, guilt free, fat free, dairy free ice cream! I like it soft, like Mr Whippy so I can eat it with a spoon, but you could easily freeze it a little longer and serve as scoops in crunchy waffle cones. You can make any flavour you like, I particularly like chocolate-maple, but I hear chocolate-peanut butter is fantastic! The magic ingredient is...... Pile them onto a plate and pop them in the freezer. Leave them for about 5hours, or over night if possible. Turn it on, baby! Keep blending until you have a smooth mush, like the one bellow. Now add 2-3 heaped teaspoons of cocoa powder and a swirl of maple syrup (Or whatever flavourings you fancy, be inventive!) There you have it!
“Homemade Fruit Leather” | The Official Site of Chef Georgia Pellegrini | Food, Travel, Lifestyle, Hunting and Redefining Slow Food Fruit roll-ups were a big thing when I was growing up. There were so many iterations at one point that I was in pure fruit candy bliss. Then there were the healthy versions that we’d always find at the health food store. They were called “fruit leather,” because they were thicker and made out of pure fruit I suppose… not the other nasty bits that were probably in the fruit roll-ups. My editor told me that they needed a few more recipes for my book Food Heroes a little while ago for “layout” reasons. And I’m so glad I did. I may or may not have eaten the entire tray. I may have. I did. You start by dicing up the strawberries into small pieces. Then in a pot they go, with a bit of water. And a squirt of lemon juice. Then you stew them. Next you place some plastic over a sheet tray and brush it with olive oil. The stewed fruit should look like this, at which point you transfer it to a blender. Taste it and if you think it could be a lot sweeter add some sugar. Like so. It will peel right off.
Pumpkin Chocolate Chip Cookie Pie I made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it. So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Oh, except for one thing. Not all of it. Print Save
no-bake energy bites I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Fruit Rollups I am not one of those people that eat strictly organic, natural, and whole foods. Just check this, this and this. Overall, I am not a very healthy eater. Even though these fruit roll ups cannot be considered healthy I think they can be called healthier. Here is what you'll need. Add the strawberries to the food processor And the sugar Puree Transfer to a sauce pan Bring to a boil and then let simmer for 1 hour Pour the mixture onto a baking sheet lined with a Silpat Spread evenly Bake for about 3 hours and then let dry Cover with parchment paper and then roll Slice as desired and enjoy! Ingredients4½ cups strawberries, halved (about 1½ lbs.) ¾ cup sugar DirectionsCombine strawberries and sugar in a food processor and puree until smooth. Preheat the oven to 200 degrees F and line a large baking sheet with a nonstick liner, such as a Silpat. Transfer the roll-ups (still on the Silpat) onto a cooling rack to completely dry, at least 3 hours (and up to 24). Source: Just a Taste
Double Chocolate Craisin Cookies I made Double Chocolate Craisin Cookies recently and soon thereafter came to a realization I was born in the wrong body. I enjoyed the sinfully delicious chocolate cookies exploding with dark chocolate morsels and dotted with cranberries dried into tart remnants of their former selves. How many different ways are there to make chocolate cookies? I don’t know, but I’m inspired to find out. And I like to do as much personal taste testing as possible. That’s why I know it’s all a big mistake. And the human body is not without its own irony. It’s not as if the universe is picking on me with some galactic-size practical joke. So my theory is that if you can only have so many calories in a day, they might as well be mouth watering, finger licking, lip-smacking delicious. There’s a light pattering of rain on the window as a fall storm approaches our neighborhood. Ingredients: Directions: Heat your oven to 350°F. Use a large spoon to drop the dough onto ungreased baking sheets.
Raw Vegan Chocolate Hazelnut Cheesecake I have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Find more Raw recipes on Veganbaking.net For the crust 1 cup hazelnut meal ¼ cup + 2 Tablespoons raw cocoa powder 3 Tablespoons maple syrup 1 teaspoon vanilla extract 1 pinch sea salt For the filling 2 cups raw cashews, soaked and rinsed ¼ cup + 2 Tablespoons hazelnut butter (peanut butter works too) ½ cup coconut oil, melted ½ cup maple syrup ½ cup cocoa powder ½ cup water ½ teaspoon salt For the chocolate sauce ⅓ cup coconut oil, melted 1 teaspoon vanilla ¼ cup maple syrup ¼ cup cocoa powder 1) Blend all ingredients together in a food processor until it starts to come together. 2) In a food processor or mixer blend together cashews, maple syrup, water and salt. 3) Spoon or pipe the filling on top of the crusts.
Cookie Dough Pie It’s a trick actually. There is no cookie dough in this pie at all. Just cookies made so they seem like cookie dough. Magical really. This pie could easily be named 1.2.3. My little niece, Mia ate this and said, “Hey did you put cookie dough in here?” Cookie Dough Pie 15.25 ounce package Chips Ahoy Cookies- Original kind8-12 ounces Cool Whip- I used 8 ounces2 cups milk* Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. *Last night I used 1 C. strong coffee mixed with 1 C. milk for dipping instead of plain milk. Note- You must dip quickly or your pie will be very soggy. Can you imagine other cookie combinations? Top photo courtesy of Rob Klause (my brother.) Want another great pie…try this Banana Split Pie- WOW!
Nutella Ice Cream This simple recipe isn't really ice cream, but you'll think it is when you're eating it. Actually you'll just think it's the best thing you've ever eaten. Pay attention to the health bits, Portion control or you'll eat the whole batch. Nutrition Now the recipe- Ingredients 1 cup of Nutella 6 Bananas That's it. If making with almond butter follow recipe exactly just swap nutella for almond butter. Reasons for Ice Cream Pops Easy Portion Control Practical & Freezer Friendly It's Nutella on a stick, that's awesome I'm sure someone will find a way to deep fry this, then we can eat deep fried Nutella bananas at the fair. For a banana alternative try my Nutella Pudding Pops! ***Update*** I got a great question emailed in -"I repined your Nutella Banana ice cream and stressed the 140 calories for a 1/3 cup serving and a lot of my health conscious friends questioned the 140 calories. I use to calculate the nutrition facts for my recipes.