Simple Sea Salt S’Mores

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These delightful little cookies are incredibly easy and have all the factors necessary for the perfect treat.

Sweet, salty, chocolately, crispy, and gooey. 

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They are best eaten on day 2 when all the flavors and textures have had a chance to settle down and get to know each other.

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Simple Sea Salt S’Mores

12 Ounces of Dairy Free Semi-Sweet Chocolate

1 Jar of Marshmallow Fluff (or you can make your own)

1 Box of Schar Gluten Free Honeygraham Crackers

Sea Salt

Roughly chop the chocolate and place in a double boiler, or use a pan and a bowl like I did. Heat the water on medium as to not melt the chocolate too quickly, risking overcooking.

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Remove all of the graham crackers from the box. With a serrated knife, very carefully and slowly, saw your way through each cracker.

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 Carefully spread a dollop of marshmallow fluff on each one and top with another cracker. I was a little too hasty with the first couple and snapped them when I spread the marshmallow. Then they accidentally fell into the melted chocolate and into my mouth.

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Oil a wire cooling rack and place a piece of parchment or wax paper underneath. Place each cookie on the rack and with a spoon, spread chocolate over the tops of each one and sprinkle with sea salt.

This part will need to go relatively quickly because the hot chocolate will make the lids want to slide off of the marshmallow fluff. So spread the chocolate and then set the cookie rack somewhere cold where the chocolate can set up. Check them after about 5 minutes and do any necessary lid adjusting. I set mine outside on our deck, but you could put them in the fridge or freezer as well.

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Once set, they will keep in a covered container on the counter for several days. 

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Twenty Nine Gluten Free & Dairy Free ~ Holiday Cookie & Candy Recipes

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The holidays just aren’t the same in our house without our yearly traditional recipes. Each Christmas season I always tell myself I’m going to add something new to the list, but there are just those favorites that I’m not willing to give up.

Below you’ll find pictures and links to all of my traditional holiday recipes, as well as other cookies and candies I’ve made along the way that can easily be incorporated into your list of favorites if you’re looking for something new.

Pecan Pie Bars

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Clementine Carrot Cookies

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Gingerbread Snowflakes

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Cranberry & Pepita Bark

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Grandma’s Divinity

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Double Chocolate Chunk Rum Balls

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The BEST Sugar Cookie Dough 

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Fig Pillows

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Clementine Shortbread

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Caramel Heavenlies

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Chokecherry & Raspberry Thumbprints

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Gingersnaps

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Triple Chocolate Cherry Brownie Bites

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Toasted Coconut & Pecan Haystacks

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Not Your Momma’s Sugar Cookie

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No Bake Peanut Butter Cookies

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Raspberry & Apricot Pie Dough Cookies

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Peanut Butter Balls

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Rum Fudge with Macadamia Nuts & Coconut

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Chocolate Chunk & Dried Cherry Oatmeal Cookies

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Pumpkin Macaroons

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Pumpkin Biscotti with Drizzled Belgian Chocolate

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Wild Blueberry & Orange Bars

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Pecan Sandies

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Dark Chocolate Cherry Surprise

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Peanut Butter, Pretzel, & Cherry, Chocolate Clusters

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Orange & Sea Salt Chocolates

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Fruit & Nut Tea Cookies

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Dried Apricot & Almond Butter Granola Bars

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Dark Chocolate Cherry Surprise

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This candy is incredibly easy and fast to make and has a big payoff. Cherries and chocolate are a match made in Heaven and with the addition of salted pretzels and a few soft marshmallows…very tasty!

I would say from start to finish, making this candy will take you about 25 minutes, if that. Perfect for a dinner party or for decadent little holiday gifts to give to your favorite neighbors.

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I was running out of daylight for pictures…so the chocolate is still warm here. They will set up once they cool. The coconut oil will keep them from getting too hard.

~ Dark Chocolate Cherry Surprise ~

1 1/2 Cups of 70% Dark Belgian Chocolate, chopped

1 1/2 Tablespoons of Organic Virgin Coconut Oil

1/2 Cup of Dried Cherries, chopped

1/2 Cup of Salted Gluten Free Pretzels, broken up into small pieces

1 Cup of Miniature Marshmallows

A Tiny Amount of Sea Salt

Melt the chocolate and coconut oil slowly in a double boiler or microwave. Add the cherries, pretzels, and marshmallows and stir. Spoon into miniature foil lined candy papers. Sprinkle the tiniest amount of sea salt on top of each one. Allow to set. If you want them to set quickly, allow them to rest in the refrigerator for a half an hour.

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Pecan Sandies

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Pecan Sandies have been a part of my family’s traditional Christmas baking for as long as I can remember. I love how filling the house with baking scents bring back such good memories of Christmas past.

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The Christmas season was a very special time during my childhood. How thankful I am that I had a mother and grandmother who loved the holidays as much as I did. For many years throughout my childhood the whole family would gather at my Grandma and Grandpa’s house on Christmas Eve and stay the night so we could all open gifts together in the morning and spend the day together. Often, we would spend a couple of nights at grandma and grandpa’s, even though we all lived in the same town. I think the adults enjoyed the holiday together just as much as the children.

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I can’t count how many years I sneaked downstairs in the middle of the night to sit in front of the big picture window and watch the snow. Behind me would be a gorgeous tree that my grandma had decorated and draped perfectly with tinsel and the house was silent. And because we were all together, the room was filled to the brim with packages. Our stockings would always be filled with the funnest things and a mandarin orange of course.

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And then the food. Oh the smells, and every type of cookie, candy, pie, and traditional Christmas item you can imagine.  I used to tell my grandpa that I wanted us all to buy a huge house so we could all live together forever. After packages and breakfast it wasn’t unusual to see one or two napping here and there, others playing cards, people milling around in the kitchen. I loved the peace that came with having us all together.

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Times have changed of course, as they must. People have passed on, moved away, grown up. How can I complain that times have changed though when I was blessed with so many years with the people I loved so dearly and such wonderful memories?

I cherish the times I can bring back family memories even with just a simple afternoon of baking.

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Vegan & Gluten Free Pecan Sandies

1 1/2 Cups Dairy Free Butter

4 1/2 Cups Mama’s Almond All Purpose Gluten Free Flour

2/3 Cup Sugar

2 teaspoons Pure Vanilla Extract

2 Cups Pecans, finely chopped

1 teaspoon Xanthan Gum

1 1/2 Cups Powdered Sugar

Preheat oven to 325°. In an electric mixer add the dairy free butter and sugar. Beat until thoroughly combined and fluffy, scraping down once. Add about half of the flour and the vanilla, beat until thoroughly combined. Add the remaining flour, xanthan gum, and pecans. Mix thoroughly. Take spoonfuls of dough and roll in a ball, place on parchment lined baking sheet and bake for 17-20 minutes. Measure the powdered sugar into a medium bowl and roll the cookies while warm until coated. Cool on wire rack. Before storing, sift with another layer of powdered sugar. Store in an airtight container.

Apple Pumpkin Upside Down Cake

3 Comments

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Nothing says Fall like apples, caramel, and pumpkin. I promised you pumpkin recipes, so I’m going to do my best to give you at least a few fantastic, dairy free and gluten-free ways to use pumpkin over the next couple of weeks.

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Are the trees changing in your neck of the woods? I have to say, it’s absolutely gorgeous here. New England does not disappoint in the Fall. We’re planning a day trip up to the lakes region this weekend and then another weekend trip to a resort in Vermont soon. I’m hoping to gather more beautiful pictures for you of what New England has to offer this time of year. But for now, it’s just apples, caramel, and pumpkin!

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Apple Pumpkin Upside Down Cake

1 Box Simply Organic Gluten Free Carrot Cake Mix

1/2 Cup of Water

2 Eggs

1 Cup Pumpkin Puree

1 teaspoon of Pumpkin Pie Spice

1/2 Cup of Dairy Free Butter, melted

3/4 Cup Dark Brown Sugar, packed

2 Medium Apples, cored and thinly sliced

Preheat the oven to 350 degrees and coat an 8 or 9 inch round cake pan with non-stick spray. Melt the butter. Pat down the brown sugar in the bottom of the cake pan and drizzle the melted butter over the top.

Core and slice the apples. Layer the apples in a fan shape around the bottom of the pan on top of the brown sugar and butter.

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Empty contents of the cake mix into a medium bowl. Add the water, eggs, pumpkin pie spice, and pumpkin puree. Stir gently until combined.

Slowly and carefully dollop the cake mix onto the apples so as not to rearrange them. Then gently smooth the cake mix out on top of the apples.

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Bake for about 45 minutes, until cake pulls away from the sides and a toothpick tests done in the middle.

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Allow to cool about 90%. Too warm and the topping will slide off when you invert it onto a plate…too cool and the sugar will solidify and will stick to the pan taking the apples with it.

When you invert it onto a plate, have paper towels ready, just in case.

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You can serve it room temperature, cold, warm, plain, with whipped coconut cream, or with dairy free ice cream.

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Here’s a couple of photos of our “second wave” of children. New Hampshire is filled with old rail trails that are fantastic and beautiful for walking during the spring, summer, and fall.

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Sweet Miss Abigail

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And the ever playful and goofy, Romeo.

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Pumpkin Macaroons

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Well hello there!

Did you think I’d gone missing?

Not missing, just a little vacation from the blogging world. We need to take those types of detours every now and then. We’ve been doing a little traveling and entertaining of guests. My mother in law recently visited from Washington for about a week.

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This is a storm moving in over Hampton Beach. No matter, we had our minds on a lobster lunch.

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This is Sandy and I with our toes in the Atlantic. We were waiting for just the perfect wave….

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And then…

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Sunrise right out the door of our camping spot in York Harbor, Maine.

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Tony and “the kids” at the Nubble Lighthouse, York, Maine.

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Navigating the foggy beach. York Harbor.

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This Sunday, my mom will arrive for a week. The two of us are going to go on a little adventure in New Hampshire and Maine. Even 45-year-old daughters need their mom time.

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Fall has arrived in New Hampshire! The trees are beginning their change and everywhere you look, it’s like viewing a Fall painting. I’ll be sure to take pictures as they progress so you can experience all the New England colors right along with me.

Fall is one of my favorite seasons. Cozy sweaters, spicy candles, oranges and reds, and of course, pumpkin everything! Hopefully you enjoy pumpkin as much as I do. I have a few pumpkin recipes up my sleeve for you over the next few weeks.

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Pumpkin Macaroons

Preheat oven to 325 degrees. Makes 12 macaroons.

1 – 7 oz. Bag of Sweetened Flaked Coconut

3 Tablespoons of Gluten Free Flour (I used Gluten Free Mama’s All Purpose Almond)

1/4 teaspoon of Kosher Salt

1/2 teaspoon Pumpkin Pie Spice, plus 1/4 teaspoon for Chocolate Drizzle

2 Large Egg Whites

1/2 teaspoon Dark Rum

1/3 Cup Pureed Pumpkin (Baked fresh or canned)

About 1/2 Cup (Heaping) Chopped Dark Chocolate (I used 72% Dark Belgian)

Toss the coconut, flour, salt, and pumpkin pie spice in a medium bowl until combined. Break up any clumps of coconut. Add the egg whites, dark rum, and pumpkin. Stir and fluff with a fork until thoroughly combined.

Spoon mounds onto a parchment lined baking sheet and bake for 20 minutes.

Melt chopped chocolate and 1/4 teaspoon pumpkin pie spice and drizzle over macaroons.

Allow to set.

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Cherry Braids

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I like to keep a list of blog ideas hanging around for those moments of clarity (which are rare!) when I have what I think is going to be a great gluten free and dairy free creation or re-creation of a gluten filled recipe. I jot it down when it pops in my mind or I see something that inspires me. Then later when I’m thinking about what to blog, if I’m lucky enough to be able to read my writing, I have a list of ideas to pull from.

These cherry braids are one of the many ideas I have scribbled on numerous lists around my office and in the kitchen junk drawer. If I were able to eat in an average bakery, this is the type of dessert I’m drawn to. You see them often filled with all kinds of fruits and nut mixtures. The other day on Pinterest, I saw a braid filled with pizza ingredients. Can’t wait to try that one!

For this I just used my cinnamon roll dough. It was incredibly easy and I made both braids from scratch while talking on the phone the entire time, writing a check for our lawn clipping picker upper (a story for another time), and keeping an eye out for stray bears because I had all the doors open airing out the house. So truly, don’t be intimidated by the braiding part, it’s all very easy.

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Cherry Braids 

*Wait until both desserts are braided and ready to rest before pre-heating the oven to 350 degrees.

4 Tbsp. Earth Balance Natural Butter Spread

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Canola Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, dissolved in the warmed almond milk

1 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Gluten Free Flour

2 Cups Potato Starch

1/2 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 tsp. Kosher Salt

4 Cans of Oregon Pitted Red Tart Pie Cherries in Water

3/4 Cup Granulated Sugar

1/4 Cup Mama’s All Purpose Gluten Free Flour

1 teaspoon Pure Almond Extract

More Flour For Dusting

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Cream butter and sugar in an electric mixer on high until thoroughly combined and fluffy.

Warm the almond milk lightly, not hot and add yeast. Stir and let rest while you’re measuring the flours, etc. Measure the sorghum flour, almond flour, potato starch, tapioca flour, xanthan gum and salt in a medium bowl and whisk together. Set aside.

To the creamed mixture, add the eggs, oil, vanilla, and milk/yeast mixture. Mix on medium speed scraping down bowl at least once, until combined. It will look curdled.

With the mixer on low, slowly add the flour and scrape down bowl. Mix on high until thoroughly combined (about 1-2 minutes). Dough will be sticky.

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Cut two pieces of parchment paper to fit your baking sheets. Working with one piece of parchment at at time, flour the first piece of parchment and scoop out half of the dough onto the floured parchment.

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Sprinkle more flour on top of the dough and pat out to get it started into the shape of the paper.

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Add a little more flour and roll to the size of the parchment paper.

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Cutting about 4 inches in on each side, slice 1 inch flaps all the way down the dough (both sides). Set aside, repeat with the second piece of parchment.

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Open and drain all 4 cans of cherries in a colander. Add to a medium-sized bowl and add the flour, sugar, and almond extract. Stir carefully but thoroughly until the flour is dissolved.

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With a slotted serving spoon. Spoon half of the cherries down the middle of one of the dough pieces. Repeat with the second piece.

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Beginning at one end of the dough, flap the ends over one at a time. Right side first, then left, repeat down the end of the dough

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If the cherries are seeping liquid after both braids have been completed, just dab up the moisture with a paper towel.

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Preheat the oven to 350 degrees. Cover the braids lightly, and set them in a warm place to rest for 30 minutes.

Bake for 30 minutes and allow to cool for ten minutes before frosting.

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For the frosting I just used a simple mixture of melted dairy free butter (about 1/2 cup or so), powdered sugar (probably 4 or 5 cups), pure almond extract (I’d say about 2 teaspoons), and a little almond milk to make it spoonable. I whisked it until smooth and then spread it on with a spoon allowing it to drip down the sides.

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Pots De Creme ~ Breakfast Fit For a King

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The name makes this sound like an incredibly fancy production, but really, pots de creme is simple to make!

The only thing you need to remember when working with heat and eggs, is don’t curdle them. Pour the hot liquid into the eggs very, very, slowly and whisk  very, very, quickly. Then, don’t over cook it once it’s in the oven. If it’s overcooked, it takes on a very eggy texture and taste. I prefer mine like a light and creamy pudding. It’s as easy as that.

Of course, you can make this with all different types of flavors and you can have it for dessert rather than breakfast. However, if you don’t start your day off with something you love for breakfast that pleases all of those taste buds you were blessed with, it can set the tone for a very boring day.

You know what professionals say about eating healthy?

“Eat like a king for breakfast, eat like a prince for lunch, and eat like a pauper for dinner.”

Who am I to argue?

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Lemon Pots De Creme:

1 14 ounce Can of Full Fat Coconut Cream

6 Large Organic Egg Yolks

1/3 Cup of Pure Raw Honey

Juice & Zest of 2 Large Organic Lemons

Pinch of Kosher Salt

Preheat oven to 325 degrees, place 6 ramekins in a large roasting pan and set aside, and start a tea kettle of water to boil.

Zest and juice the lemons and set aside.  Scoop the coconut milk into a small sauce pan and whisk to combine the solids and liquid. Heat on low just until it begins to simmer and remove from the heat. Crack the egg yolks into a large bowl. Add the honey and salt and whisk until thoroughly combined and a little fluffy. Add the lemon juice and zest and whisk again until thoroughly combined. Very, VERY, slowly drizzle the hot coconut milk into the egg mixture while whisking the entire time.

 Pour the mixture into a large glass measuring cup and pour into ramekins. If you have a lot of bubbles you can sift it with a fork to get rid of most of them.

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Very carefully transfer the roasting pan with the filled ramekins to the middle oven rack. Don’t pull the oven rack out. Pour hot water from the tea kettle into the corner of the roasting pan being careful not to splash into the pots de creme and fill to about half way up the sides of the ramekins.

Cook for 25 minutes. The pots de creme should be set on the sides and jiggle (not wave) in the middle when done.

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Carefully remove the roasting pan from the oven and allow to sit for about  5-10 minutes or until you can safely pick them up with your fingers. Then, remove ramekins being mindful not to drip water onto the tops of the other ramekins. Refrigerate for at least 4 hours.

Below you can see the texture you’re shooting for.

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 Blueberry Sauce:

3/4 Cup of Maine Wild Blueberries

1 Tablespoon of Granulated Sugar

2 1/2 teaspoons of Fresh Organic Lemon Juice

Rinse the berries if they’re fresh. Place in a small bowl and add the sugar and lemon juice. Crush (some, not all) carefully with the back of a spoon, stir, and refrigerate until ready to use.

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Lemon Ginger Granola:

2 Cups of Gluten Free Rolled Oats

1 Cup of Raw Sliced Almonds

1/8 Cup of Dark Brown Sugar

1/8 Cup of Pure Maple Syrup

1/8 Cup of Organic Virgin Coconut Oil, melted

1/2 teaspoon of Kosher Salt

Zest of 1 Large Organic Lemon

1/2 teaspoon of Freshly Grated Organic Ginger Root

Preheat oven to 300 degrees and line a baking sheet with parchment paper, set aside. Place all ingredients in a large bowl and mix thoroughly. Spread onto cookie sheet.

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 Bake for about 30-35 minutes, stirring every 10 minutes. Allow to cool completely before topping the pots de creme.

It will be golden when done.

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Top the chilled pots de creme with a bit of granola, and a bit of the wild Maine blueberries.

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Wild Blueberry & Orange Bars

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We did some traveling up the Seacoast into Maine over the weekend. 

It was just as gorgeous as I had hoped it would be. New Hampshire only has 18 miles of Seacoast but there’s still plenty of beach, shopping, and restaurants to take in. People swarm to it every sunny weekend. In fact, we estimated that there were probably easily over 150,000 people in the Hampton Beach area on Saturday.

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This is a smaller beach area up from Hampton Beach on Saturday…85 degrees.

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The same beach on Sunday…..66 degrees and drizzling.

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This feast was only $35 dollars in Hampton Beach and that’s including my very tasty margarita…or two.

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The parts of the Seacoast of Maine we were able to take in on a short weekend were breathtaking. Upscale, gorgeous, and just like how you see it in all of the magazines featuring New England.

All the quaint little sea towns. Amazing. I caught myself thinking more than once, “where have you been all my life?”. 

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We’re getting used to the interesting weather changes in New England. Sunny and warm on Saturday, cloudy and chilly on Sunday.

Perfect for looking at lighthouses.

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These oysters on the half in Maine were $21 and very small. Flavorful though.

We were surrounded by people eating HUGE fish and chips and fried clams, oysters, and shrimp. Being allergic to gluten probably saved me a good 3,000 calories. But ohhh…the fried food looked so good.

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The dogs never have a difficult time meeting new friends. These folks were vacationing from Quebec. They loved the dogs and missed their own. Lots of fun stories and chatting with friendly people.

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This little girl and her brother were also vacationing from Quebec. They taught the dogs a new jumping trick while the adults chatted. What perfect dog sitters they would be! We were sad they live so far away.

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First time in the Atlantic! It’s clear and beautiful. The sand felt wonderful.

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This is a neat tea and coffee shop in Kennebunk, Maine. I can’t wait to go back to Kennebunk in the Fall with my mom and meander through the shops and restaurants.

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We ran across an organic farmer’s market and I wanted to make sure we didn’t miss out on “Maine’s Famous Blue Fruit”. The wild blueberry. We bought two pints and now I’m kicking myself for not buying as much as we could to freeze for the winter. Did you know Maine produces 98% of America’s wild blueberries – the most in the world.

Aren’t they gorgeous?

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You know I had to make something delicious with them!

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The crust on these bars is like a chewy candy bar and the middle is soft and slightly custard like. The orange glaze over the top…tart and sweet and marries perfectly with the coconut and blueberries. Enjoy!

Wild Blueberry & Orange Bars

For the crust:

1 1/2 Cups Mama’s All Purpose Almond Flour

1 Cup Sweetened Flaked Coconut

1/2 Cup Dark Brown Sugar

1/2 Cup Solid Coconut Oil

1 1/2 teaspoons Kosher Salt

Preheat oven to 350 degrees. Pulse all of the crust ingredients in a food processor until combined. 

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Press mixture into the bottom and 1/3 up the sides of a well oiled 9×13 inch pan. 

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For the filling:

1 Cup Mama’s All Purpose Almond Flour

3/4 Cup Granulated Sugar

1/2 teaspoon Kosher Salt

1/4 teaspoon Xanthan Gum

3/4 Cup Earth Balance Soy Free Non-Dairy Butter Spread

3 Eggs

1 1/2 Tablespoons Freshly Grated Orange Zest

1/4 Cup Freshly Squeezed Orange Juice

1 1/2 Cup Wild Maine Blueberries

In an electric mixer, beat the flour, sugar, salt, xanthan gum, and butter until combined. Add the orange zest and orange juice. With the mixer on medium, add the eggs one at a time until combined. Scrape down bowl and mix on medium for two minutes until light and fluffy, similar to cake batter. Fold in the blueberries. Pour batter over crust.

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Bake for 40-50 minutes (I use convection) covering with foil after the first 25 minutes. Bars are done when top is golden and middle is set but still a tiny bit jiggly. Allow to cool for 20 minutes before frosting with glaze.

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For the glaze:

1 Tablespoon DF Butter, melted

Zest of 1 Orange

Juice of 1 Orange

About 1 (overflowing) Cup of Powdered Sugar

Stir well to thoroughly combine. Spoon over bars and spread carefully. Allow bars to cool completely before cutting.

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Mud Pie Ice Cream Pops

8 Comments

DSC_4890Back in the good ole’ days before I realized dairy and gluten were wreaking havoc on my body, we used to go out for ice cream regularly.

Probably more than I would even care to admit.

Let’s just say…a lot. 

My favorite treat was Baskin Robbins Jamoca Almond Fudge and Peanut Butter & Chocolate on a waffle cone, sometimes Nutty Coconut. I mean, if you’re going to do it, you need to do it right.

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(Photo courtesy of friedjunk.files.wordpress.com)

After I realized dairy was making me sick…but before I discovered there was dairy free ice cream that was worth eating, I would sneak every now and then and eat regular ice cream. Unfortunately, as time progressed, so did my allergen levels. It wasn’t long before both dairy and gluten made me extremely ill, and it didn’t matter if it was a teaspoon full or a cup full.

And then… along came ice cream made from coconut milk.

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~It was like Heaven opened up and the angels handed it to me.~

Can you hear the choir singing hallelujah?

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If you have not tried the Coconut Bliss line of ice cream, my heart breaks for you.

They come out with new flavors regularly and I have never had one that I didn’t like. To date, the Salted Caramel & Chocolate that I used in the ice cream pops today…is my absolute favorite. Unbelievable.

Your eyes will roll and you won’t be able to stop yourself from groaning out loud. I promise.

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(Photo courtesy of Sassyceliac.com)

I searched high and low for cool ice cream bar molds here with no luck and was too impatient to order them online. But now that I’ve made these, I’m glad I went with the Dixie cups. It would be mighty hard to get these out of an ice cream bar mold gracefully.

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I ran across something similar to this on Pinterest and I thought it was a fantastic idea! I mean, the options are endless. Yogurt, sorbet, frozen fruit, fresh fruit, candy pieces, cookie pieces, pretzels, peanut butter, jelly, almond butter, bananas, cookie dough, any kind of ice cream you like, chocolate milk, almond milk, juice, pudding…

I think it would also be a really fun recipe to do with kids in the summer. You could lay out all types of ingredients and let them get creative.

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Today in Southern New Hampshire, it’s 82 degrees and the humidity is down to 65%. It’s downright enjoyable.

 A perfect day for making home made mud pie in a Dixie cup.

Have fun!

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Mud Pie Ice Cream Pops

*Makes 8 Pops

1 Pint Salted Caramel & Chocolate ~ Coconut Bliss Ice Cream

1 Pint Naked Coconut ~ Coconut Bliss Ice Cream

About 1/2 Cup Roasted Salted Peanuts, roughly chopped

About 8 Tablespoons Crunchy Peanut Butter

3-4 oz. Dark Belgian Chocolate, I like to use Trader Joe’s

6 Glutino Chocolate Vanilla Cream Cookies, as close to Oreos as you’ll ever get!

8 Wide Popsicle Sticks, found mine at Michael’s Craft Store

5 oz. Dixie Cups

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Place the cookies in a zipper plastic bag and roll over them a few times with a rolling pin and pour them onto a plate or into a bowl. Roughly chop the peanuts and dark chocolate. Take the lids off the ice cream and allow to soften for about 15 minutes. Remove the lid from the peanut butter.

Set up an assembly line and begin layering everything in the Dixie cups. I layered mine in this order: salted caramel ice cream, peanut butter, cookies, naked coconut ice cream, peanuts & chocolate,  naked coconut ice cream, and then sprinkled the tops in a variety of cookies, chocolate, and/or peanuts.

But of course, you can layer yours however you wish!

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I missed the chopped peanut and chocolate chunk layer photo…but you get the gist.

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Once you’ve made it to the top, sprinkle with whatever you choose and add the stick. Don’t slide the stick all the way to the bottom of the cup or you’ll get a mouthful of stick on your first bite.

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Cut a piece of foil, I tore off small strips and cut them in half and then made a little snip in the middle to fit over the stick. Slide it over the stick, wrap it somewhat snug around the Dixie cup and place in the freezer.

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Allow to set overnight or at least 6 hours.

Once they’ve set, remove the foil carefully and snip two sides of the cup with kitchen shears and tear off the cup.

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