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
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!
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.
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.
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.
the best ice cream ever & it's raw too! | NatureInsider.com I have no idea who invented the raw banana ice cream, but he/she is a genius! I tried to check as many posts as possible about it and decided that the oldest one might be the inventor, or may be not, who knows and does it matter? So, I was able to find a youtube video dating from may 2007, a blog post dating from june 2009, frozen bananas ice cream maker (can you believe that!) and a wikipedia article saying that hundreds of years ago the ancient people used to eat frozen fruits for dessert. As for me, I saw it for the first time a couple of days ago at this bulgarian raw food blog. So, finding the truth is up to you if you care and the marvelous taste of the raw banana ice cream to all of us :) For the past couple of weeks I experimented a lot with frozen fruits, because I wanted to add an ice cream and sorbets to the book I’m writing, so I ended up with combining both of them. And for everybody interested in gardening, here is how a strawberry is formed… First, there is the blossom:
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:
Chocolate Chip Peppermint Crunch Cookies Recipe Chocolate Chip Peppermint Crunch Cookies I was at the grocery store the other day and found Peppermint Crunch Junior Mints-they were begging to jump into my cart. I bought a few boxes and decided to create a holiday cookie with them. It snowed on Saturday, which was my excuse to stay in my pj’s, turn on the Christmas tunes, and bake the day away. These chocolate chip cookies have a few Peppermint Crunch Junior Mints tucked inside. I made these cookies jumbo size by using my muffin top pan. The Peppermint Crunch Junior Mints melted throughout the cookies creating a nice minty surprise. Starting this week, we will be doing some fun holiday giveaways. If you like these Chocolate Chip Peppermint Crunch Cookies, you might also like:
The Londoner: Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.