Sometimes, you gotta get messy

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Homemade It’s-Its!

Somewhat less aesthetic & refined than my fruit desserts of late, but sometimes you have to trash up your dessert a little. And it photographing such a hot mess (or at least attempting to) is lots of fun! Somehow I managed NOT to get ice cream on my phone, I consider that a rousing success.

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Okay… So we all know that I lovelovelovelove ice cream. But actually I lovelovelove ice cream and I LOVELOVELOVELOVE ice cream sandwiches. There is a world of difference when it comes to this. And no, a cookie with a scoop of ice cream on top is so not the same thing. Close, but no cigar.

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In a pinch it is definitely an acceptable substitute, but give me ice cream smooshed between two chewy cookies and I am one happy camper.

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It’s-It ice cream sandwiches are undeniably delicious but why buy them when you could level up and make some that were even more delicious and with better-sourced/pronounceable ingredients and more nutrition (with minimal effort)?! Right. My thoughts exactly.

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Besides that, these are SO easy and involve really only two steps: make cookies, then play with your food! Who doesn’t like that?

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Besides, these were consumed with berries, so that makes them virtuous…  I kid.

In other news…

The SF series continues!

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Always fun to find new viewpoints and perspectives on old favorites:

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Happy springtime! Mother Nature needs none of your silly filters.

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Homemade Oatmeal Ice Cream Sandwiches (ie, it’s-it… probably trademarked, so I won’t call it that…

These are ridiculously easy! The cookies I used are whole wheat and sweetened with maple, which mollifies me a bit in terms of avoiding refined sugar (yes, I know I’m also eating ice cream… It’s all about balance). I think these are best fresh, so I would only make as many as you’re going to eat in one sitting. Can be gluten free, dairy free, or vegan depending on dairy or nondairy ice cream of choice and cookie recipe [mine were none of the above – sub a gf/vegan/dairy free cookie & ice cream].

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Sooooo easy. Lez do it:

  • 1 batch of chewy oatmeal cookies (recipe I used is below)
  • 1 pint of super delicious, good quality ice cream
  • 3/4 c chopped dark chocolate (mine was 70%)
  • 1 tsp coconut oil

Make favorite chewy oatmeal cookies. Let cool. Melt chocolate and coconut oil either in a double boiler or in the microwave on 30 sec intervals, stirring in between until fully melted. Set aside.

Take favorite ice cream (I prefer Straus vanilla chocolate chip) and smoosh in between two cookies. Eat ice cream out of the carton because… just because. Squash other cookie on top of delicious pile of cookie and ice cream, and then, working quickly to prevent meltage and structural failure, roll it around in melted chocolate. Pretend to shake off excess (but actually don’t, because chocolate). Place on a parchment paper lined plate and stick them into the freezer until the chocolate hardens, five minutes or up to two hours. Unstick carefully from plate and stuff face!

Grin happily and pat yourself on the back for leveling up.

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Chewy Oatmeal Chocolate Chip Cookies

These were SO perfect for making sandwiches. They didn’t turn into rocks in the freezer, and they stayed chewy until the next day. Whole grain, refined sugar free, and lower in sugar than most chewy cookies out there. Mmm cookies.. Recipe slightly adapted from Amy’s Healthy Baking, here. I made a batch and a half, sorry for some of the strange measurements. Yield: 18

  • 1.5 c whole wheat flour (spooned and leveled)*
  • 1.5 c rolled oats (leveled)
  • 2.25 tsp baking powder
  • 1.5 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1.5 eggs (ugh sorry! for the .5, beat one egg, measure & use half)
  • 3/4 c pure maple syrup (I use grade B)
  • 3 tbsp salted butter, melted
  • 1.5 tsp pure vanilla extract
  • 1/3 c extra dark chocolate chips

In a large bowl, whisk together whole wheat flour, oats, baking powder, cinnamon, and sea salt. In a smaller bowl, whisk together egg, maple, melted butter, and vanilla extract. Pour wet into dry and mix until just barely combined, stirring in chocolate chips. Cover the dough and refrigerate for minimum 30 minutes, up to 1 hour.

Preheat the oven to 325, and line a baking sheet with parchment paper. Drop refrigerated dough by the tbsp onto the baking sheet, flattening each slightly (they won’t really spread). Bake for 11-13 minutes (mine were done at 12), until the tops spring back when touched and the sides are firm. Cool on the pan for a few minutes before transferring to a cooling rack. Let cool completely before turning into sandwiches! Store in an airtight tupperware at room temp unless you eat them all immediately.

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All kinds of random

IMG_2136This feels like it’s going to be one of those posts that is essentially a snapshotlet [ie a smallish snapshot] of my eatings and goings on for the last several weeks, which have been insanely busy.

I started a new 8-5 office job that will go until I leave for camp/grad school so I am readjusting to having a very consistent schedule. Which is GREAT except totally foreign because all of my jobs ever involved totally random and non-consistent schedules. And also standing. Lots and lots of standing. Which wasn’t my favorite until I began sitting all day, at which point I discovered that standing is pretty great. ANYWAY. Expect to see possibly slightly less on the blog until I can get settled into my schedule. But I shan’t be disappearing entirely… this girl’s gotta eat.

SO, let’s see. What randomness can I share today..

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I love it when people I love have birthdays, since it means I get to cake it up for them. Here’s the latest: chocolate cake with mocha buttercream.

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Thisthisthisthisthis!!!!!

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Jill and I got crazy and made red lentil, coconut milk and walnut ice cream and it was possibly the earthiest, maple-y, walnut-y, weirdest ice cream ever. But also very delicious. And weird. Did I mention lentils?! Because hahahahhahha I am one of the only few who would love lentils in ice cream. Trust me, it works! Recipe here.

SKIING!!!

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I finally got to spend quality slope time with my K2 babies. It was absolutely wonderful and gorgeous and hilarious and exhausting and amazing. And then I had a malt and all was right with the world.

BEACHING!!

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Because, February??! Uhh yeah. It doesn’t make sense to me either but it was sunny and warm and then cloudy and raining but there was delicious bread and scones and cheese and butter and a picnic and Elliott… a perfect day. Capped off by dinner at a kombucha bar/macrobiotic kitchen and then a sundae [whiskey bread pudding ice cream+ caramel+ a fudgy brownie and a metric ton of sprinkles] the size of my face. Because… I’m actually five.

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My dessert is massive. Teehee. The pie is E’s. I’m not THAT piggy, sheeeesh.

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I know, I know… horrible food photography for this next one but just go with it. FUDGYYYYYYY!

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IMG_2153Happy, gorgeous Saturday and delicious eats. Doesn’t get much better than that!

Birthday Excess

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Happy Birthday to meeeeee!!!

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I made my own dessert. Is that weird?! I have no idea. I’m weird, so it’s probably fitting, right??

Besides, not much has changed:

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Yep. As my mom says, “To our sweet girl (who still attacks dessert with dedication and gusto–and looks just as cute doing it!!) Happy 24th Birthday!
Much much Love, Mom and Dad”. That’s fairly accurate, don’t you think?! And I know for a fact I still make that face…

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I’ve always wanted to make choux pastry. So I did!! Forget cake. I love it and whatnot, but it’s my birthday so I’m playing by my own rules. Besides, all you really need to do is makes something delicious that you can put a candle on. Because birthdays are definitely NOT birthdays without smelling candle smoke. Nothing reminds me more of a birthday than smoking candles!

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My birthday rules are thus (and I just made them up soooo they’re going to apply from now on):

1. Excess is required.
2. Jazzercise is an excellent way to start the day and possibly offset the excesses of dessert that will happen.
3. SPRINKLES.
4. Desserts must be excessive. Because… see rule number 1.

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I think these are spot on. And I DID go to jazzercise yesterday morning which was fab and sweaty as usual and then I went and ate at least a cookie if not two (whoops, not quite sure how that happened) and then I ran around more and then I made these. And then I ate them! Muahahha.

24 is going to be excellent.

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Chouquettes with Vegan Banana Cookie Dough Ice Cream + Salted Date Caramel

Wow really?? Could that title be any longer?? But it’s my birthday sooooo I can do whatever I want, up to and including making excessive desserts that are actually refined sugar free! Because that’s how I roll. Healthy indulgences in celebration of turning 24. Wheeee!! There is gluten, butter, and sprinkles in this. Don’t say I didn’t warn you.
Chouquettes are lightly adapted from David Lebovitz (amazing!!), here. The date caramel is my own brainchild and the vegan banana ice cream is just embarrassingly easy… I made a half batch of chouquettes, which yielded 10. Recipe as listed yields 25 ish. And obvs made extra caramel and ice cream, obvs. These are also excellent stuffed with real ice cream… or pretty much anything.

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For the chouquettes (which makes me feel really sophisticated to say, even if I mangle the pronunciation):

  • 1 c water
  • 1/2 tsp sea salt
  • 2 tsp coconut sugar
  • 6 tbsp unsalted butter, cut into chunks
  • 1 c whole wheat pastry flour
  • 4 eggs, at room temp
  • optional: chocolate chippies! I did them in half the batter

Line a baking sheet with parchment paper and preheat the oven to 425.

In a medium saucepan, heat water, salt, sugar, and butter, stirring often, until the butter is melted and the water starts to boil. Remove from heat and immediately stir in the entire amount of flour, stirring until the dough is incorporated and begins to pull away from the sides of the pan (it should clump up into a big blob). Let cool for 2 minutes, stirring occasionally to release heat. Beat in eggs, one at a time, until dough is silky and smooth. If adding chocolate chips, let the dough cool completely before adding them. If not, begin dropping dough onto the prepared cookie sheet (I found that a single large spoon worked well), about 2 tbsp’s worth per blob. They’ll spread just a little so don’t put them too close together. Bake for 35 minutes, until puffed and golden. Remove to a cooling rack and serve warm or at room temp. Freeze any leftovers (or really, just eat them immediately).

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For the vegan banana cookie dough “ice cream”:

  • several frozen bananas (however many you need depends on the amount of peeps you’re serving)
  • a good splash of plain almond milk
  • 1+ tsp vanilla
  • a dash of cinnamon
  • 1 tbsp (ish) peanut butter

Blenderize all that good stuff in a food processor until creamy. The bananas magically turn into this great ice cream-like consistency!! Like magic. So wonderful and happily guilt free. You can flavor this however you like, I usually use about 1 banana per person, and freeze them in chunks for easy blending. Eat immediately! It’s best fresh.

Then throw all this in the food processor [dry ingredients first, then the wet until it all comes together] :

  • 1 c raw cashews
  • 1/2 c rolled oats
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/6 c dark chocolate chips
  • 1 tbsp vanilla
  • 2 tbsp pure maple syrup
  • 1 tbsp unsalted almond butter
  • excessive amounts of sprinkles. ha.

Et voila! Vegan, refined sugar free funfetti cookie dough. Muahahha. Mix it into your banana soft serve and be really happy about life.

THEN.

Make salted date caramel:

Soak 1 c of pitted dates in boiling water for at least 5 minutes.

Chuck them all into the food processor, followed by a judicious about of vanilla + unsweetened almond milk + a pinch of sea salt + giant heaping blog of almond butter and blendy blend blend until it’s all smooth.

AND THEN.

Stuff the cookie dough banana deliciousness into a chouquette, top with a ridiculous amount of date caramel, and more sprinkles. Because… it’s your birthday. Or at least it’s mine. So you have an excuse to indulge anyway ;)

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There is drool on my keyboard

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Before I get into all the sweets nonsense… this was this morning’s harvest. I love love love having growing things in my backyard!! The baby strawberries went into buckwheat cereal alongside their pallies blueberries and kale and zucchini and carrots and coconut and sun butter and chia+hemp seeds and all the other ridiculous things I put in my breakfast cereals… But anyway.

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I warned you about the sweets excess, no?!

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Jill and I managed to whip out a batch of coconut milk ice cream with salted almond date caramel and pecans (droooool), a double batch of peanut butter coconut carob chip cookies, and a grain free raspberry polenta cake. In 4 hours. Boom. And we ate lunch in there somewhere, and Jill made this epic quinoa pizza crust just before I came over so that was also lunch.

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But guys.

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THIS ICE CREAM.

I just….

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Drool.

Want.

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Actually, I think this is the first time I have actually made ice cream!! I mean, I did it once at girly scout day camp, but I hardly think that counts (though I do remember it being delicious). I’ve also made it in that silly way of putting rock salt and ice in a plastic baggie and shaking cream around until it sort of resembles ice cream but HELLO that is so NOT as good as this business. This is… I have no words. Just drool.

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AND. Not only that, but this ice cream is dairy free!! And gluten free!!! And quite possibly paleo?! And refined sugar free!! And vegan!!! Extra exclamation points!!! I think food allergies are super lame so here is a tummy-friendly ice cream for [nearly] everyone! YAY!

I got really excited in that last paragraph, sorry… but seriously. This ice cream.. mmmm.

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ALSO ALSO ALSO!!!! I just made these amazing vegan lentil enchiladas with my friend Britt so they’re going up next. Because they’re really freakin’ amazing. Holy moly. Could it be?? Something savory?! No. Surely not. I must have hallucinated from too much ice cream…

Coconut Ice Cream with Salted Almond Date Caramel and Pecans

Recipe gratefully borrowed from Sweet Miscellany, here! I adapted the date caramel and pecans slightly to my taste. Makes about 5-6 servings, but is best the day it’s made (it starts to get a bit hard after a day or two), so go ahead and indulge with some friends. Either way, let it sit out for a few minutes (like 5) before serving–it will scoop a bit better. Gluten free, refined sugar free, paloe, vegan, and dairy free!

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For the ice cream base:

  • 2 cans full-fat, organic coconut milk
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 1/2 c pure maple syrup (I use grade B, I like the flavor better in baked goods or sweets)
  • 1 tbsp plain vodka

For the caramel:

  • roughly 20 good sized medjool dates, pitted (soaked if necessary)
  • 2 heaping tbsp salted almond butter
  • a good pinch of sea salt
  • 1.5 tsp pure vanilla extract
  • 2-4 tbsp unsweetened almond milk, to thin it out a bit

For the pecans:

  • 1 tsp coconut oil
  • heaping cup of pecans, chopped

Get ready to drool: In a large bowl, whisk together all of the ingredients for the base. Cover and chill in the fridge either overnight or for fourish hours.

While the base is chilling, make pecans and caramel! For the pecans, heat coconut oil in a medium skillet over medium-low heat. Toss in pecans and toast, shaking the pan occasionally. You’ll be able to smell the delicious toastiness once they get close to being done—should only be around 5 minutes after the oil is heated.

For the caramel, truck out your trusty food processor. Soak your dates in hot water to soften them if necessary. Once they’re soft, toss them into the food processor and pulse until they form a rough paste. Add in almond butter, vanilla, and sea salt, and pulse to combine. Add almond milk as necessary to thin it out a bit—you don’t want it too thin, but thick enough that it’s spreadable. Set aside when it’s to your liking.

Once the base is done chilling, bust out your ice cream maker! Jill has a really cool one.. mine is OLD school. Like, hand crank. So… we used Jill’s! Chill the insert in the freezer if needed. Toss it all in and churn according to the ice cream maker’s instructions (or if you can’t find them, like Jill and I, just use your best judgement ;). Once the ice cream gets to a ‘soft serve’ consistency—meaning that if you stick a finger in there (or a spoon, pst whatever civilized), you should be able to scoop some up without it being too runny. Stir in about 3/4 of the pecans. Once the pecans are incorporated, spread a layer of ice cream into whatever you’re storing it in (I used a tall, round container; Jill’s was flat and square–either is fine), followed by generous dollops of caramel and a sprinkle of pecans. Repeat, swirling the ice cream together with the caramel dollops, until all the ice cream and caramel (and pecans) are combined. Cover and freeze until firm—for easier scooping, freeze until *just* firm. Let sit out a bit before scooping!

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