OhYaGood

Whole Food Lover + Recipe Hacker

Spumoni Ice Cream Pie

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Pistachios+cherries+chocolate in pie form=AMAZING! The Italian restaurant I worked at during my college days used to serve spumoni ice cream. It was one of my favorite desserts they offered because of the sweet saltiness. To make this dairy free, you’ll need to run to the store for some specific products like Coconut Bliss Cherry Ice Cream, So Delicious Coconut Whip Cream (or homemade), Santa Cruz Chocolate Syrup and some Enjoy Life Mini Chocolate Chips. It’s definitely worth it!

Spumoni Ice Cream Pie
 
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Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • CRUST
  • 1 cup pistachios
  • ½ cup unsweetened coconut
  • 2 Tablespoons maple syrup
  • ½ teaspoon salt
  • FILLING
  • 2 pints of Coconut Bliss Amaretto Cherry Ice Cream, thawed for 10 minutes at room temperature
  • 3 Tablespoons of chocolate syrup
  • 1 carton of Coconut Whip Cream, thawed in the refridgerator
  • a handful of Enjoy Life mini chocolate chips
  • CHERRY SAUCE
  • 3 Tablespoons cherry juice or preserves
  • 2 Tablespoons coconut cream
  • 1½ teaspoons coconut oil
  • (optional) ½ teaspoon honey
Instructions
  1. Process pistachios with coconut, syrup and salt until roughly ground
  2. Using wet finger tips, press the mixture into a pie pan spreading up the sides
  3. Put in the freezers to form for about an hour
  4. Add the ice cream and spread evenly
  5. Pour the chocolate syrup over the ice cream and freeze again for another hour
  6. Spread the whip cream next and top with chocolate chips
  7. Freeze for another hour
  8. To make the cherry sauce, combine cherry juice, oil, milk and honey into a small saucepan over low heat and mix until well combined
  9. Let it cool before drizzling over the pie

 

Chocolate Tea Latte

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SNOW! Yay! My family is so excited. As am I. The grayness and death or everything outside was starting to wear on me. Plus, the sun is now shining which combined with the white snow makes for happier days.

If you need to warm up with a little treat, I have just the thing. London fogs became an obsession of mine after doing a stint without coffee. And by stint I mean like two days cause I can’t do without my coffee. Anyways, london fog or earl grey tea lattes are just a bit sweet and so delicious. Well this version is just that but I specifically use chocolate hemp milk as the creamer. You can froth it with an immersion blender but it certainly isn’t necessary.

Chocolate Tea Latte
 
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Recipe type: Drink
Cuisine: American
Serves: 2
Ingredients
  • 1 cup boiling hot water
  • 2 earl grey tea bags
  • ½ cup chocolate hemp milk
  • 1 teaspoon maple syrup (optional)
  • ½ teaspoon vanilla extract
Instructions
  1. Steep tea bags in hot water for about 5 minutes
  2. Add remaining ingredients
  3. Froth with immersion blender if desired

 

Dairy Free Ice Cream Cake

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I have fond summertime memories eating my Mom’s Oreo Dirt Dessert as a kid. It was the answer to any summer special occasion and super simple to make. It’s been on my list of many desserts to try to make dairy and gluten free and all I can think is why on earth did I wait so long! The girls were even able to “help” me make it for their Daddy’s birthday so very kid-friendly. The biggest challenge is finding the special ingredients which did require two trips to two different grocery stores. You could also try making it with different cookies besides oreos or in this case fake oreos.

Dairy Free Ice Cream Cake
 
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Recipe type: dessert
Cuisine: American
Serves: 10-12
Ingredients
  • 2 packages of Mi-Del Dairy and Gluten free "Oreos"
  • 2 pints of vanilla ice cream, I used So Delicious Cashew Very Vanilla Ice Cream, softened
  • ¼ cup (or more) chocolate fudge
  • 1 container of So Delicious Coconut Whip Cream, thawed, or your own
  • Magic Shell drizzle (I made my own with ¾ cup Enjoy Life Chocolate chips and 1 Tbsp coconut oil, melted together)
Instructions
  1. Place all the cookies in a plastic zip lock and crush with a rolling pin. Use all but 1 cup and loosely press to the bottom of an 8x8 pan.
  2. Spread the softened ice cream carefully over the cookie crumble.
  3. Squirt the fudge as evenly as you'd like over the ice cream. I was pretty liberal with mine. Place in the freezer for about 10 minutes to harden a bit.
  4. Spread the thawed whip cream over the fudge
  5. Top with the remaining cup of cookie crumble and drizzle with magic shell

 

Chocolate Cherry Smoothie

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ChocolateCherrySmoothieI'm in the midst of garage sale set-up. Holy Hannah is it a ton of work!! And man it's bittersweet seeing all of the old baby clothes and gear getting another home. It makes this Mom an emotional mess. So that led me to this amazing recipe. -----Chocolate. In a jar. Yes, it's so satisfying and a wonderful mid-day snack when you need a big boost OR a tear-catcher. Whatever the reason, I'll have you know it's also good for your body. Packed with lots of good fats, protein and flavor, making it almost feel like a treat.
Chocolate Cherry Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 banana
  • 1 avocado
  • ½ cup frozen cherries
  • 2 cups fresh spinach
  • 2½ cups almond, coconut or hemp milk
  • 2 T cocoa
  • 1 T almond butter
  • 1 T hemp seeds
  • optional ¼ cup POM juice
Instructions
  1. Blend all ingredients together

Mint Chocolate Chip Cheesecake

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mintchocolatechipcheesecake Crust

I might start posting over the weekends now since my free time has been consumed trying to finish Game of Thrones before the new season begins. Man, this show is taking over my life but I can’t stop and I have about a show per day before it starts again. I know I’m not alone in this obsession.

I posted this photo last week of this SUPER yummy cheesecake before I tried it. I’m finally getting around to posting the recipe now that I know it is worth sharing. I used a gluten free chocolate crust I had gotten on sale after the holidays that was burning a whole in my pantry. It’s called MI-DEL Chocolate Snap, pictured above. The filing requires a high speed blender to get that smooth texture. Honestly though, I think it would still taste good with the cashew chunks.

Mint Chocolate Chip Cheesecake
 
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Recipe type: Sweets
Cuisine: American
Serves: 8
Ingredients
  • 1 vegan, gluten-free chocolate pie shell
  • 2 cups raw cashews
  • ⅓ cup maple syrup
  • ½ coconut milk, canned
  • ½ teaspoon salt
  • 3 tablespoons coconut oil (melted) or olive oil
  • 2 teaspoons mint extract
  • green food coloring if preferred, I used about 10 drops
  • ⅛ cup vegan chocolate chips
Instructions
  1. Soak cashews in water for an hour
  2. Add all ingredients except the chocolate chips to a high speed blender and mix until smooth
  3. Pour ingredients into pie shell and sprinkle with chocolate chips
  4. Set in freezer for 4-6 hours
  5. Serve with coconut whip cream or chocolate sauce

 

Sorta Healthy Cookie Dough

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Sorta_Healthy_Cookie_DoughIs it just a coincidence Valentine’s Day, the day of sweets and chocolate, lands in the middle of February when most of the New Year’s resolutions have gone by the wayside and the weather is craptastic? Probably not. I know I’ve been feeling the urge. The urge to bulk up and give into cravings. Which brings me to my next point…

Chocolate chip cookies are my weakness, or strength depending on how you look at it. I love making them just about as much as I like eating them. It’s the one thing I’ve cheated since going gluten free. However, gluten-free flours just don’t do it for me so that led me to the dough. Cookie dough makes me feel like a kid. Although it’s not the same as a warm cookie, it does satisfy a good craving. This recipe could probably use a little more tinkering but myself and my kids were quite happy with the results. Desperation? Perhaps. Either way, I think it’s worth sharing.

Sorta Healthy Cookie Dough
 
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Recipe type: Dessert
Cuisine: American
Serves: 1½ dozen
Ingredients
  • ½ cup + 1 Tablespoon maple syrup
  • ⅛ cup non-dairy milk, I used cashew
  • ¼ cup coconut oil, melted, could sub nonhydrogenated margarine
  • ½ teaspoon vanilla extract
  • 1¼ cup almond meal/flour
  • ¼ or less teaspoon salt
  • ½ cup dairy free chocolate chips
Instructions
  1. In a large mixing bowl, combine the syrup and milk
  2. Add the oil and vanilla until combined
  3. Add the salt and flour until dough like. You may need to add more if your almond meal is grainy
  4. Fold in the chocolate chips
  5. Place a sheet of parchment or wax paper onto a cookie sheet or flat surface
  6. Scoop balls of the dough onto the paper and freeze for at least one hour

 

Powdered Popcorn

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powdered_popcornDo you remember learning how to make basic food items as a kid? I distinctly remember mastering mac n’ cheese and making stove top popcorn. My Grandma taught me at a fairly young age and I never went back to bagged microwave popcorn again. I’ve always loved a good salty bowl especially on a movie night but over the last 5 years or so, Amy’s popcorn changed my preferences for more of a sweet salty bag. This recipe is much like puppy chow which was also a recipe I remember making and devouring before I knew how to eat right…or cared. It’s a definitely a treat.

Powdered Popcorn
 
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Recipe type: Sweets
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup popcorn kernels -makes 4 cups of air popped popcorn
  • ½ cup Enjoy Life Chocolate Chips (these are dairy- and soy-free)
  • ¼ cup peanut butter
  • 1 T coconut oil, halved
  • ½ cup powdered sugar
  • popcorn salt, as needed
Instructions
  1. Place a large saucepan over medium-high heat. Add ½ T coconut oil and the kernels.
  2. Cover with a lid and shake the pan side to side to evenly distribute the heat.
  3. Continue doing this every minute or so to prevent the kernels from burning.
  4. Once the kernels have popped and you only hear about 1-2 after 10 seconds, remove the pan from heat and move the popcorn to a large bowl.
  5. Heat the chocolate chips, peanut butter and ½ T coconut oil in a microwave safe dish or on the stove to melt for about 2 minutes, stopping halfway to stir.
  6. Pour the melted chocolate peanut butter over the popcorn and stir well.
  7. Transfer the contents to a gallon sized plastic bag and add the powdered sugar. Shake the bag until evenly coated.

 

Raw Chocolate Pecan Cookies

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Chocolate Pecans Cookies

My Grandma used to say “If you aren’t having fun, it’s your own damn fault.” Well, it’s Halloween tomorrow and what I consider the fun part is eating enough sugar your teeth curl. With my dietary restrictions, Halloween candy is in general a no-no, so I made my own sugary delight.

This is NOT my creation but instead a recipe from my favorite vegan chef, Isa Chandra and her book Vegan Cookies Invade Your Cookie Jar. It’s THE BEST if you are looking for dairy-free treats of all kinds. Her website, Post Punk Kitchen is a great source too. If you don’t like pecans, I’m sure almonds or macadamias could work just as well. Hope you all have a fun and safe Halloween!

Chocolate Pecan Cookies
 
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Recipe type: Cookies
Cuisine: American
Serves: 16 cookies
Ingredients
  • 2 cups pecans, divided
  • ½ cup brown rice syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips, melted (Enjoy Life is dairy free)
Instructions
  1. Place 1 cup of the pecans in a processor into coarse crumbs
  2. Roughly chop the other cup
  3. In a medium bowl, use a fork to mix together the rice syrup, salt and vanilla
  4. Mix in the pecan crumbs and chopped pecans
  5. Add the melted chocolate
  6. Line a cookie sheet with parchment paper and drop spoonfuls of the mixture onto it
  7. Place the cookies in the fridge for one hour to set. If it's warm outside, keep them refrigerated, otherwise they should be fine at room temp

 

Chocolate Pumpkin Loaf

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Chocolate_Pumpkin_LoafIn honor of National Kale Day, I’m not posting anything kale. Heck, it was our 8th anniversary yesterday so there was cause for chocolate and celebration in our house. I read a great quote recently by Oprah “The more you praise and celebrate your life, the more there is in life to celebrate” Wouldn’t it be fun if we celebrated even small victories everyday? I like that idea. I think that’s why I like making birthdays such a big deal. Why not?! We are here. We are living. Let’s celebrate. Just not with Kale.

This recipe is derived from Post Punk Kitchen’s Chocolate Pumpkin Loaf. I just tweaked a few ingredients to make it not so sweet and gluten free.

Chocolate Pumpkin Loaf
 
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Recipe type: Bread
Cuisine: America
Serves: 12
Ingredients
  • ¼ cup unsweetened applesauce
  • 2 tablespoons coconut oil (or canola oil)
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup + 2 tablespoons boiling water, divided
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1½ cups gluten free, all purpose flour (I used King Arthur's)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chocolate chips
  • sea salt
Instructions
  1. Preheat oven to 350°F and lightly grease an 8 inch loaf pan.
  2. Put applesauce, coconut oil and cocoa powder in a mixing bowl.
  3. In a separate bowl, sift together flour, spices, baking soda and salt.
  4. Measure out ⅓ cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce.
  5. Add pumpkin, sugar and vanilla and mix well.
  6. Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again.
  7. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Do not to overmix.
  8. Fold in the chocolate chips.
  9. Spoon the batter into the prepared loaf pan.
  10. Bake for 55 minutes to an hour.
  11. Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way.