Tuesday, November 25, 2014

homemade 100 Grand Bars


Guys. Did you know that Thanksgiving is just hours away?! 
I don't know how you feel about Thanksgiving, but I love everything about it.
Food. Family. Traditions. Food.
That's what I am talking about!


This year, Thanksgiving is going to be a very interesting one.
Rather than have a traditional meal of Turkey, mashed potatoes, green bean casserole, and pies--we are going to Las Vegas. (Vegas, baby!)
Bring on the casinos, the strip, and the pool hotties! (Haha, just kidding!)


Actually, we already celebrated Thanksgiving this past Sunday.
It was lovely, of course.
But you know... I am so over Thanksgiving that I think I will start decorating for Christmas tomorrow.
Don't judge.


Oh yeah, speaking of Thanksgiving…this treat is sure to please all your guests.
It's super duper easy.
And who doesn't love that chewy, crispy, perfect 100 Grand Candy Bar?



Homemade [Copycat] 100 Grand Bars

gluten-free


30 unwrapped Kraft caramels, at room temperature
1 bag milk chocolate chips (12 oz)
3/4 cup crisp rice cereal


DIRECTIONS

  1. Flatten out all the caramels into small rectangles (about 1/4 inch thick), using your warm hands. Lay out all the caramels onto a cookie sheet covered with wax paper.
  2. Start melting the chocolate chips in a double-boiler, on medium-high heat. Stir until smooth, but make sure not to overheat. If chocolate starts to clump, stir in a teaspoon of coconut oil.
  3. Remove chocolate from heat. Stir in cereal.
  4. Dip each caramel into the chocolate mixture, using a spoon. Make sure to coat well. When done, lay onto cookie sheet covered with wax paper.
  5. Cool until firm. For faster cooling, chill in the freezer.

Thursday, July 3, 2014

vegan cookie dough ice cream [gluten-free, all-natural]


This ice cream dish is one of those things that you (and I) will crave all summer long.
Yes, it's really that good.


On day one, I made Vegan Cookie Dough Bites. I was like, "Holy crap, these are good."
On day two, those cookie dough bites were just begging to be made into ice cream.
And why not? Cookie dough ice cream is so good, it's like legend in the ice cream world.



It's been a long time since I have had cookie dough ice cream (at least 10 years, yes…years, folks).
You want to know how to make easy vegan ice cream? Frozen bananas, non-dairy milk, vanilla, cinnamon. Done. 
Yep, that's it.


Oh, and you may want to add in some more cookie dough bites. 
Just sayin. 


After popping it into the freezer for a little while, it will come out in perfect scoops. 


Top with homemade hard shell topping.
Perfection.



Vegan Cookie Dough Ice Cream [gluten-free]


Super Easy Vegan Ice Cream

2 to 3 frozen bananas (let them thaw for a few minutes)
1/4 cup dairy-free milk (I prefer almond milk)
2 teaspoons vanilla extract
2 dashes salt
a pinch of cinnamon (my favorite secret ingredient)
10 (or more) Vegan Cookie Dough Bites
a small handful chocolate chips (optional)

Homemade Chocolate Hard Shell Topping

1/2 cup chocolate chips (dairy-free)
1-2 tablespoons coconut oil


DIRECTIONS

  1. Put all ingredients for the ice cream in a food processor. Pulse ingredients at first, as the bananas may still be hard. After bananas have broken down a bit, process ice cream until smooth, stopping periodically to scrape down the sides. 
  2. The ice cream will be soft at this point. Pour the mixture into a small glass pan (or medium-sized bowl). I absolutely LOVE chunks of cookie dough in my cookie dough ice cream, duh! At this point, I recommend roughly chopping up additional cookie dough bites and stirring them into your ice cream. Once finished stirring, place ice cream in freezer for about 30 minutes, as you want your ice cream to be "scoopable". 
  3. While the ice cream is cooling in the freezer, make your chocolate hard shell topping. In a microwave-safe container, stir together chocolate chips and coconut oil. Melt chocolate mixture for about 30 seconds, stir, then put in for another 30 seconds. Stir until smooth.  
  4. Once ice cream is frozen, scoop out as much ice cream as your heart desires. Drizzle chocolate topping on ice cream. As soon as this chocolate topping touches the cold ice cream, it will harden just like Magic Hardshell Chocolate Topping. It's amazing!


Once again, thank you Lee Hersh, for your inspiration.

Wednesday, July 2, 2014

vegan cookie dough bites [gluten-free]

sometimes i feel inspired.


to make cookie dough.


is it so bad that i crave it?
that's totally human of me, right?


ohmygahsh. 
don't that look so tasty?

and maybe try fudge-dipped too?
why not?


pop them in the freezer, and voila! you got a snack to eat on the go. perfect.



Vegan Cookie Dough Bites [gluten-free]


Cookie Dough

1 cup ground oats (oat flour)
1/3 to 1/2 cup almond butter
1/4 cup maple syrup
2 to 4 tablespoons water
2 teaspoons vanilla
1 pinch of salt
1/4 cup chocolate chips (dairy-free)

Homemade Chocolate Fudge Topping

1/2 cup chocolate chips (dairy-free)
1 tablespoon butter substitute (Earth Balance works great)


DIRECTIONS

  1. Place all ingredients together in a food processor with the mixer-attachment (or medium-sized bowl). If mixing in a bowl, use a wooden spoon. Process ingredients together, until smooth. It should have the consistency of regular cookie dough. 
  2. Scoop out small portions of cookie dough. Roll each scoop into bite-sized pieces. Place these on a parchment-covered cookie sheet and cool in the freezer for about 5 minutes.
  3. Meanwhile, create chocolate fudge topping by heating chocolate chips in the microwave. After about 30 seconds, give chocolate a good stir. Melt chocolate for another 30 seconds. Afterwards, stir in butter substitute. As you stir in the butter substitute, the chocolate should cool and thicken a bit.
  4. Remove cookie dough bites and dip/cover in fudge sauce. (You don't need to dip all the cookie dough bites, I only covered about half of them.)
  5. Place cookie dough bites back in freezer for about 10 more minutes. When they are cooled, store them in a small tupperware or ziploc bag. Make sure you keep cookie dough bites in the freezer or fridge, as they will soften a bit at room temperature.


This girl was my inspiration for this. Stay tuned for Vegan Cookie Dough Ice Cream tomorrow. :)


Friday, May 23, 2014

strawberry white chocolate [poke] cake---gluten-free


Have you ever had a craving that you just can't put your finger on?
Like when you are in the aisle of the grocery store and just pace back and forth…trying to figure out what your body wants.
That's how I felt before making this cake. I knew I wanted to make a cake. And I knew I wanted a tasty combination.
Vanilla + Caramel = No.
Chocolate + Caramel = Gross.
Chocolate + Peanut Butter = Not today.
Vanilla + White Chocolate = Getting closer…
Vanilla + White Chocolate + Strawberry = YES.


And is there is a better day to make a cake than on Mother's Day? Most likely not.



We had the opportunity to spend the day with my in-laws. Have I ever mentioned how much I love my in-laws? Well if I haven't, they are the best. I love them so much.
My husband and I made vegetable curry for the family, my mother-in-law unwrapped gifts, we were able to talk to my brother Isaac and my sister-in-law Danielle (they are both serving missions in Panama and Guam), and we ate strawberry white chocolate cake, of course.



My incredibly beautiful mother-in-law.


One of the gifts she received from my father-in-law--jewelry from Sundance.


Step one.


Step two.


Step three.


Step four.



Strawberry White Chocolate [Poke] Cake 

gluten-free

1 gluten-free vanilla cake, baked (your choice of mix, Bob's Red Mill is pretty yummy)
  • If you make a cake from a mix, I would recommend adding 1/2 cup brown sugar and 1 tablespoon vanilla extract.
  • You can also make your own cake--these recipes are yummy: white cake or yellow cake
1 container strawberries, rinsed, de-stemmed and quartered
White Chocolate Sauce (see below)
Vanilla Whipped Cream (see below)

Directions
  1. Bake the vanilla cake, according to box directions. Allow the cake to cool completely.
  2. With a chopstick, poke various holes into the cake. Pour the white chocolate sauce over the cake and let it run into the holes. 
  3. Spread the whipped cream evenly onto the top of the cake. 
  4. At last, place the quartered strawberries on the whipped cream.
  5. Eat and be ready to be addicted!


White Chocolate Sauce


1/2 cup heavy cream
1 tablespoon unsalted butter
8 oz white chocolate chips
1 teaspoon vanilla extract

Directions

  1. Add the cream and butter to a small saucepan.
  2. Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).
  3. Pour in the white chocolate chips, stirring until the chocolate is completely melted and the mixture is smooth and creamy.
  4. Stir in vanilla.


Whipped Cream

2 cups heavy whipping cream
2 teaspoons vanilla extract
3-4 tablespoons powdered sugar

Directions
  1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.


Saturday, March 8, 2014

Cauliflower Tabbouleh


The first time I saw Tabbouleh, it was a magical moment. Instantly, my eyes were draw to its vibrant colors and distinct aroma. My stomach told me, "Must consume that, now!" I did, and it was good. Oh, so good.

Of course, my digestive system disliked this wheat-infested dish, and I suffered much pain afterward, but it was all worth it (well, maybe that's going too far). But truly, Tabbouleh is a delicious concoction of ingredients that make it crisp, clean, and refreshing.

And now I can have it whenever I want, because I discovered that Tabbouleh can be made with cauliflower! Yes, it's true. Hoorah! Although it is not "traditional" per se, it still tastes of all things great in traditional Tabbouleh.


You may ask yourself, is this Lebanese dish spelled as "Tabbouleh, Tabouleh, or Tabouli"? Many may argue which is most correct, however I love what someone (named Sebaali) said about that: "What's important is the recipe, not the spelling."



Cauliflower Tabbouleh [grain-free, dairy-free]


Salad
1 medium to large head cauliflower, processed in the food processor (see below)
5 green onions, thinly sliced
4 to 5 tomatoes, chopped
1 medium cucumber, peeled and chopped
1 small bunch fresh parsley leaves, chopped
1/4 to 1/2 cup fresh mint leaves, chopped

Dressing
2 to 3 lemons, squeezed
--zest of those lemons (optional)
3 to 4 tablespoons olive oil
1 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon garlic powder
ground cumin (to taste)


Directions
Cut off the stems of the cauliflower, cut into chunks, and place in the food processor. Process the cauliflower for 10-20 seconds, or until it resembles pieces about the size of bulgur wheat grains. Place processed cauliflower in a large bowl. Add in the green onions, tomatoes, cucumber, parsley, and mint. Set aside.

In a small bowl, whisk all the dressing ingredients together. Pour over the salad and stir. Allow Tabbouleh to sit and marinate for at least 10 minutes, so that the flavors meld together.




Tuesday, November 26, 2013

banana cream pie (gluten-free & dairy-free)


Today is all about pie. 
Well it's really about bananas. and cream. and pie.
And unicorns.
And fairies.
And dreams come true.
Because this pie and all those things truly belong in the same category.


Who ever thought you could make pudding from coconut milk?
I didn't until I tried it.
And wowzers, it was much better than I expected.


Banana cream pie is all about the bananas...duh!


Oh, and the delicious pudding too.


And maybe the cream topping as well.



Banana Cream Pie (gluten-free & dairy-free)


Pie Crust

1 1/2 cups gluten-free animal cookie crumbs (I use Kinni-Kritters)
4-5 tablespoons Earth Balance, melted
3 tablespoons brown sugar
3 large bananas, sliced (for later use)
  1. In a food processor, crush cookies until they are crumb-like. Mix together crumbs, dairy-free butter, and sugar in a bowl. Press into a 9 inch pie plate. Bake at 325 degrees F for 8-9 minutes. Cool and fill as directed.


Pudding / Custard

3/4 cup to 1 cup white sugar
5 tablespoons cornstarch
1/2 teaspoon salt
3 cups coconut milk
2 egg yolks (for vegans: use a spoonful Earth Balance and a few drops yellow food coloring)
1 teaspoon coconut extract
1 teaspoon vanilla extract

  1. Combine the sugar, cornstarch, and salt into a saucepan. Turn on medium heat and stir in the coconut milk, gradually, stirring the entire time. When the mixture has come to a boil, let it bubble for 2 minutes and stir constantly. When the pudding has thickened, remove from heat.
  2. Stir 1/4 cup of the pudding mixture into the egg yolks (or dairy-free butter if making vegan), stirring continuously until it is all mixed together. Pour the egg mixture back into the remaining pudding. Cook on medium heat for 2 more minutes.
  3. Remove the pudding from the heat. Add the coconut extract and vanilla extract. Give it one last stir.

Vanilla Cream Topping

1/2 cup coconut oil, melted
1/2 cup dairy-free butter (Earth Balance)
2 teaspoons vanilla extract
1-2 cups powdered sugar (add more or less, to your liking)
  1. In a food processor (or with a hand-blender), whip together the coconut oil and dairy-free butter. Add in the vanilla and powdered sugar. Mix until smooth.

Assembly...
  1. In the bottom of your crust, lay your sliced bananas. (You may want to use only 2 1/2 bananas and save the other 1/2 banana for garnishing.) Pour the custard/pudding into the crust.
  2. Cool pie (with custard filling) in the refrigerator, or freezer if you are in a hurry. If cooling in the freezer, it should take about 1 hour to cool. If cooling in the refrigerator, it should take a few hours to completely cool.
  3. When cooled, spoon on the cream topping. Store pie in refrigerator until ready to serve.
  4. When ready to serve, garnish with remaining banana slices.

YUM!



I got a few of my ideas from this blog right here.

Friday, November 15, 2013

Vegan Orange Julius



Do you remember my post about the Vegan Cookie Dough Bites made with Simply Stevia? Well this is my second post using Simply Stevia's product.

They didn't ask me to create two recipes with their product, but I wanted to. And this vegan Orange Julius was the first thing that popped in my head to make. Boy oh boy, was it tasty! 
Oh, and guess what? No added sugar! (Only all natural sweeteners, baby!)

Orange Julius is something that is very nostalgic for me. I will never forget going to the mall and begging my mom to buy me that sweet, delicious orange smoothie. This recipe definitely does the original Orange Julius justice, and more! It tastes like a mix between an Orange Julius and an Orange Creamsicle. DOUBLE WHAMMY! (Yeah, I know...its goodness surprised me too.)



Vegan Orange Julius

serves about 3-4

1 can frozen orange juice concentrate, partially thawed (only use 8 oz.)
1 cup almond milk (or soy milk)
3/4 cup to 1 cup water
2 teaspoons vanilla extract
2-3 packets Valencia Orange Stevia (to taste)
10-12 ice cubes 
  1. Put all the ingredients, except the ice, into the blender (or food processor). Blend/process until ingredients are just mixed. Add the ice cubes. Blend until smooth. It should look a bit frothy.
  2. Taste and see if any more vanilla or stevia needs to be added. 
  3. Pour into a tall glass and slurp with a straw.



Saturday, October 26, 2013

Vegan Protein Cookie Dough (Gluten-free)

A while back, I received an email from a company called Simply Stevia

Simply Stevia is a company that sells stevia products. If you don't know what stevia is, it is a natural sweetener that comes directly from the Stevia Plant. Research shows that stevia is helpful in treating multiple health conditions, aiding people with weight loss, and even treating diabetes. In cooking, stevia is used as a non-caloric sweetener and flavor enhancer.

The stevia from Simply Stevia is of really high quality. I loved that it wasn't too grainy and had the perfect amount of sweet to it. (They also sell liquid stevia.)

They asked me if I would be interested in some free product in exchange for a few recipes in which I used their stevia. I was pretty excited. I couldn't decide on a flavor for them to send, so they graciously sent me a box of their mixed flavors, which includes Peach, Caramel Delicioso, Pomegranate, Natural, Mixed Berries, Valencia Orange, and Mango.


The first thing I did was use the stevia in my morning herbal tea. It was really tasty. I am a lover of Bengal Spice herbal tea from Celestial Seasonings. I put boiling water in a large mug, steeped the tea bag in the water for about 5 minutes, then removed the tea bag and stirred in one packet of Caramel Delicioso Stevia and about 1/8 cup almond milk. The flavor combination of the cinnamon, cloves, ginger, vanilla, and Caramel Delicioso was divine.


After that, I wanted to experiment a little bit. I looked in my pantry and grabbed a can of chickpeas and oats. My body was craving one thing and one thing only: cookie dough.




After mixing together the chickpeas, oats, peanut butter, almond milk, vanilla, cinnamon, Caramel Delicioso Stevia, and chocolate chips, I knew my task was complete. 



Oh my GOODNESS GRACIOUS...
My cookie dough was perfect. Now I just needed to roll them into cute little bite-sized pieces.



My work here was done.





Vegan Protein Cookie Dough

gluten-free

about 2 cups cooked chickpeas, drained and rinsed (I used one 15 oz. can)
4 Tablespoons natural peanut butter
3 Tablespoons oats 
1/4 cup almond milk
2 teaspoons vanilla extract
a pinch of salt
3 dashes ground cinnamon
1/4 to 1/2 cup chocolate chips (vegans: use semi-sweet)

  1. In a food processor, pour in the drained and rinsed chickpeas. Process for about 5 seconds. Add in the peanut butter and oats. Process for 15 seconds. Pour in the almond milk, Caramel Delicioso Stevia, vanilla, salt, and cinnamon. Process until smooth, for about 30 or so seconds. 
  2. Make sure to taste-test your cookie dough at this point. Add in any more stevia or cinnamon that you need. 
  3. Throw in about half of the chocolate chips and process into the cookie dough for about 20 seconds. Remove the cookie dough from the food processor and stir in the other half of the chocolate chips. (You can also choose to add in more oats here.)
  4. Roll the cookie dough into bite-sized pieces or eat with a spoon straight from the container. :)  
  5. Store in the fridge covered with plastic wrap or in a zippie.
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