Posts tagged ‘no-bake’

June 13, 2011

sweet perfection

I’ll write a recap of my race this past Saturday tomorrow – but I wanted to start out the week with a delicious recipe Kinley and I had for dessert yesterday! It was a nice, sunny day outside but still a little chilly. But being from Wisconsin, I could eat ice cream any month of the year! Unfortunately, ice cream is only a memory for me and the ice cream replacements on the market have quite a long ingredient list. This recipe definitely curbed my craving for ice cream and only has TWO ingredients – can you believe it? Adding gluten free cookie dough chunks is the icing on the cake… er topping on the ice cream.

Chocolate Chip Cookie Dough Soft Serve
adapted from Oh She Glows

Ice ‘Cream’ (2 servings)

  • 3 frozen bananas (cut into chunks before freezing)
  • 2T or so unsweetened vanilla almond milk

In a food processor, add the frozen bananas and blend until they break down and start to get creamy, scraping down the sides when necessary.  Drizzle in some dairy-free milk to speed up the process and make a more creamy consistency.  It all came together within 5 minutes!  At this point, scoop into 2 bowls and you can eat it straight up, or add any toppings you would like such as cookie dough pieces!

Cookie Dough Pieces

  • 1/2 cup unsalted cashew pieces
  • 1/4 cup old-fashioned oats
  • 1/4 cup oat flour
  • 1/4t salt
  • 1t pure vanilla extract
  • 2T pure maple syrup
  • 1/4 cup chunked dark chocolate

1. In a food processor, blend together the cashew pieces and the old-fashioned oats until crumbly.  Add in the oat flour and salt and process to combine.

2. Add in the vanilla extract and maple syrup and blend until the mixture comes together.  It’ll stay sticky.  Scoop into a bowl and add in the chunked dark chocolate.  You can either roll these into balls and stick in the freezer, or press out onto some wax paper, freeze, and then cut into pieces to avoid rolling a bunch of little cookie dough balls.  We may or may not have skipped freezing all of the cookie dough step so we could eat some right away ;).

You can add the cookie dough to the top, blend a few pieces in to the ice cream (which is what we did + added a couple on top with a sprinkling of non-dairy chocolate chips).  The original recipe was created to mimic a Dairy Queen Blizzard, and does the job perfectly.

I can see many more of these in my future!

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May 30, 2011

the 80’s are here again

It was in the mid to upper 80’s today.  In my mind I have been waiting for it to finally warm up enough so that I’m not continually cold all the time, but once the heat finally hits I am just never ready for it!  Living in Wisconsin, we only have about 2 months of summer as it is, and this year it has been even worse so far.  I feel like we maybe have only had around 5 truly nice spring or summery days.  Well, summer did in fact hit today (curious as Memorial Day is the unofficial start of summer), and I have a nice little sunburn to go along with it.  At least I am no longer the color of paper…

One thing that is hard for me to do in the summer, especially when the air conditioning is not quite ready to be turned on, is to bake.  I tried out this recipe a little over a week ago (no baking involved!), and it turned out magnificent.  Definitely a keeper.

Decadent Date & Pecan Brownies

adapted from a recipe posted on Earth Balance 

  • 2 cups raw pecans
  • 2 cups chopped and pitted dates
  • 1/3 cup cocoa powder* (Trader Joe’s worked awesome in this)
  • 1/2T agave syrup
  • 1/4t sea salt
  • water

1. Put pecans in food processor and pulse until they’re in small pieces.  Add in the dates and pulse a few times, or until incorporated.

2. Add in the cocoa powder, agave, sea salt and about 2-4T of water (to hold mixture together).

3. Press into a 9×9 (or similar) baking dish.  Put in the fridge.

  • 1/4 cup(s) of agave syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2 cup cocoa powder
  • 1T natural peanut butter

4. In a blender, process agave, almond milk, cocoa powder and peanut butter until smooth.

5. Pour the topping over the brownies and set in the refrigerator.

Along with being a no-bake recipe, these are also raw, gluten-free and vegan, but I don’t think anyone could ever guess!  These are incredible rich brownies, so be sure to have a nice glass of unsweetened vanilla almond milk to go along side!

*In a repeat making of this recipe, I used Hershey’s Dark Chocolate Cocoa Powder.  I do not recommend using this cocoa powder in the recipe.  The recipe did not turn out like it did the first time and the whole batch ended up in the garbage :/.