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

 

Sweet Cinnamon Chex Mix

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It’s December 29th! How did that happen?! Every week just came and went with parties, events and of course some good old fashioned sickness to round out our December. Regardless, we have a holiday filled with lots of joy, rest and good food to boot.

One of my Mom’s go-to for parties and gatherings is a big tub of chex mix. She made it this Christmas in fact! It’s the savory kind with worcestershire sauce. It’s so damn good and better than any bagged mix on the market. She also makes a sweet, sticky, coconut kind that is delicious but not as easy to make. Because both of these varieties have butter, I wanted to try a version without. Naturally, I tackled a sweet version first.

Sweet Cinnamon Chex Mix
 
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Recipe type: Snack
Cuisine: American
Serves: 4
Ingredients
  • 1½ cups rice chex
  • 1½ cups corn chex
  • ½ cup pecans
  • ½ cup walnuts
  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 1 Tablespoon of cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 2 Tablespoons maple syrup
Instructions
  1. Preheat oven to 350°
  2. Mix chex and nuts together place on a parchment lined baking sheet
  3. Mix oil, sugar, syrup, cinnamon, cayenne and salt together and pour over the chex and nuts, coating evenly.
  4. Bake for about 7 minutes and stir. Bake another 5-7 minutes or until golden brown.
  5. Add more sugar, spices or syrup to taste.

 

Pumpkin Spice Snickerdoodles

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Now that I feel like I completely mastered the chocolate chip cookie, I’ve been itching to try other kinds. Rough goal, I know. My family is happy to taste test.

This idea came to me after a few unsuccessful attempts at a ginger molasses cookie. Hopefully that will show up on here soon. I like pumpkin spice but not in a nutty way. I mostly enjoy it in a baked good which is why I made these lovely mounds of sugar. If you want to amp up those flavors you could mix in pumpkin pie spice into the cinnamon sugar mixture as well. Enjoy!

Pumpkin Spice Snickerdoodles
 
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Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • 2 teaspoons ground flax
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½-1 teaspoon pumpkin spice
  • ½ cup maple syrup
  • ½ cup oil, I use avocado
  • 2 Tablespoons molasses
  • Cinnamon sugar for rolling, I used brown but coconut works too.
Instructions
  1. Preheat oven to 350°
  2. Mix all the dry ingredients together with a fork.
  3. Add syrup, oil and molasses to combine.
  4. Roll 1½ inch balls in cinnamon sugar and flatten gently with a fork, crosswise.

 

 

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

 

Vegan Shamrock Shake

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I have a vivid memory trying the McDonald’s Shamrock Shake for the first time. My mind was blown. My stomach, well, it wasn’t as happy. If it isn’t already clear by my blog, I have a love for all things mint so naturally I’ve tried to recreate the infamous shake more than once following recipes online. Nothing really satisfied me so I started experimenting on my own. The result is below and I am very pleased. Two thumbs up from the entire family.

Vegan Shamrock Shake
 
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Recipe type: sweets
Cuisine: American
Serves: 2
Ingredients
  • 2 cups almond milk (whole30 approved)
  • ½ cup coconut cream (canned)
  • 1 frozen banana
  • ½ medium avocado
  • 2 T cashew butter
  • 3 (or more for added sweetness) dates, soaked for 5 minutes in boiling water
  • 1 cup packed spinach
  • ⅛ teaspoon peppermint extract
  • 4 ice cubes
Instructions
  1. Add all ingredients to a high speed blender and blend

 

Chocolate Chip Peppermint Cookies

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mintchocolatechipcookieThis is where I state my disbelief that Christmas is exactly four days away. I mean, seriously. How did that happen?! I had intended on putting this recipe up WEEKS ago. I guess better now than after Christmas.

These are some spectacular cookies! Based on my Breakfast Cookie recipe but with more chocolate and mint. YUM! I may or may not get to adding other recipes before the holidays so wishing you all a very joyful time! Thank you for following my blog!

Chocolate Chip Peppermint Cookies
 
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Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • ¾ cup oatmeal (rolled or old fashioned)
  • 2½ Tablespoons cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons mint extract
  • ¾ cup maple syrup
  • ½ cup avocado oil
  • 2 teaspoons ground flax seed
  • ½ cup chocolate chips (dairy-free)
  • optional crushed candy cane for garnish
Instructions
  1. Preheat oven to 350°F
  2. Mix together with a fork the flour, oatmeal, cocoa, baking soda and salt in large bowl
  3. Add the extract, syrup, oil and flax seed and stir till pasty
  4. Add the chips until combined
  5. Drop a spoonful onto a baking sheet with about an ½ inch of space to spread
  6. Press down slightly for a flatter cookie
  7. Bake for 10-11 minutes
  8. When cookies are still warm, lightly press candy cane into each cookie

 

Breakfast Cookies

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Breakfast_CookiesSummer is not over in my book. It’s not until the air is crisp and you smell that smell. Ya know, that fall smell. So I’ll just be over here in my little denial cave and continue to fill my blog with “summer-like” recipes. After all, I’ve taken MOST of the summer off from posting. Seeerrry ’bout that!

I made these AMAZING cookies this past weekend while a friend was visiting and between us, my two girls and my husband they disappeared in a matter of hours. The recipe makes TWO dozen! Get it. You have to make these. They aren’t just for breakfast either. They are just healthy enough that you certainly CAN have them for breakfast and still feel good about that decision. What other cookie has 3g of protein per serving?

Breakfast Cookies
 
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Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • ¾ cup oatmeal (rolled or old fashioned)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ¾ cup maple syrup
  • ½ cup avocado oil
  • 2 teaspoons ground flax seed
  • ½ cup chopped walnuts
  • ½ cup raisins
Instructions
  1. Preheat oven to 350°F
  2. Mix together with a fork the flour, oatmeal, baking soda and salt in large bowl
  3. Add the vanilla, syrup, oil and flax seed and stir till pasty
  4. Add the walnuts and raisins until combined
  5. Drop a spoonful onto a baking sheet with about an ½ inch of space to spread
  6. Bake for 10-11 minutes

 

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