Category Archives: Desserts
So participating in the vegan challenge has been harder than I thought. I assumed it would be easy since I am a vegetarian; I also never drink milk and rarely eat eggs. I thought I was just going to miss cheese. I am shocked at how much food that I normally eat contains milk, butter, and eggs. Surprisingly I am not missing cheese as much as I thought I would. But the thing I miss the most is my whey protein powder. If I ever felt low on protein I would make a smoothie with whey protein powder, but now that I am eating vegan I can’t drink whey. I have tried soy protein powders and have been disappointed, they seem grittier than whey. So this morning when I was feeling low on protein I decided to try something a little wacky, a little crazy, maybe even a little weird…… I put beans in my oatmeal! But trust me it’s awesome! Try it you might like it! (A famous quote I give to my kids) This recipe yields approximately two servings, or one adult and two small children, or one very hungry adult (like me this morning.)
1 cup cooked oatmeal
½ cup white beans (cannellini)
½ large banana
¼ cup ground flax
2 tablespoons sugar (can substitute agave or maple syrup)
1 tablespoon vegan margarine (regular butter can also be used)
1 teaspoon vanilla
1/3 teaspoon baking soda
1. Combine all ingredients, except sprinkles, in a food processor. Blend until all ingredients are combined and there are no signs of beans or banana chunks. Put into bowl and sprinkle with sprinkles if desired. Enjoy!
This ice cream can be enjoyed by anyone, however those looking for a lactose free or vegan ice
cream may enjoy this ice cream. For those who don’t know yet I am taking a 21 day vegan challenge. So over the next few weeks you will be seeing more vegan recipes.
Chocolate Covered Banana Soy Ice Cream
½ cup vanilla or chocolate soy milk
½ frozen banana, chopped
1 tablespoon peanut butter
1 teaspoon alcohol free vanilla
1 teaspoon cocoa powder
2 ice cube trays of ice
1/2 cup of salt
Quart size Ziplock bag
Gallon size Ziplock bag
1. In a blender combine ingredients, except for sprinkles. Blend until thoroughly combined. Pour mixture into quart size bag and add sprinkles into bag. Put bag in freezer for 15 minutes, (30 to 45 minutes if banana is not frozen.)
2. Put ice and salt in gallon zip lock bag. Add quart size bag into gallon size bag. Begin shaking bag for 8-10 minutes. (Tip: Wear oven mits, because your hands will get cold, like painfully cold)
Today, (June 15) is National Ice Cream Day! It’s the perfect time to enjoy some ice cream! I recently made my own ice cream from scratch for the very first time! It was a little tricky, but I figured it out. My kids were very excited that we made ice cream ourselves. This recipe is fun for any time of the year and is very fun to do with kids. I will definitely be making more of this ice cream, it is so easy and it’s a fun summer activity with the family. Kids will have fun taking turns shaking the bag. You can also turn this into a science experiment and put some of the mixture in a freezer safe bowl and freeze it, to see the difference between the bowl and the bag. It is a simple science experiment of changing a liquid to a solid and it’s delicious!
Chocolate Birthday Cake Ice Cream
1 cup 2% milk (or whole milk)
1 heaping tablespoon chocolate frosting
1 teaspoon sugar
1 teaspoon vanilla (with no alcohol)
2 tablespoon sprinkles (optional, but it makes it more fun!)
¼ cup of brownie (crumpled)
7 cups ice
5 tablespoon salt
1 gallon size sealable bag
1 quart size sealable bag
2 oven mits (preferably with a silicone grip)
1. In a blender combine milk, frosting, vanilla, and sugar. Blend until thoroughly combined. Pour mixture into quart size bag. Add sprinkles and brownie crumbles and close bag.
2. In the gallon size bag add ice and salt. Then put the quart size bag in the gallon bag with ice. Close the bag with ice. Put on oven mits and begin shaking the bag. Shake the bag for ten minutes or until ice cream forms. (If ice cream doesn’t form put the bags in the freezer for 30 minutes or until if forms into ice cream.) Happy National Ice Cream Day, Enjoy!
Summer is officially here, which means I try to limit turning on the oven. So I came up with this no bake cookie recipe. This recipe is reminiscent of peanut butter balls and oatmeal cookies. Enjoy!
No Bake Peanut Butter Oatmeal Raisin Cookies
3 tablespoons peanut butter
¼ cup of honey
1 tablespoon butter (melted)
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup raisins
¼ cup powdered sugar
1 cup old fashioned oats
¼ cup ground oats (oats ground in a food processer)
1. Place wax paper on a plate.
2. In a large bowl combine peanut butter, honey, and vanilla. Add cinnamon and raisins. Then add remaining ingredients and combine. Roll dough into balls and place on wax paper.
3. Depending on how hot it is, it may make the cookies a little too sticky. If so place the balls in the refrigerator for 10-15 minutes.
4. Optional sprinkle powdered sugar and/or drizzle honey on top.
I love chocolate covered bananas. The combination of peanuts, banana, and of course the chocolate makes for a wonderful treat. So I came up with a brownie version. To make a Chocolate Covered Banana Brownie, make the fudgy banana brownies and top with my Creamy Peanut Butter Frosting (under desserts.) This can be enjoyed warm or put in the fridge and served cold. Either way it’s delicious.
Fudgy Banana Brownies
¼ cup butter, melted
¼ cup applesauce
1 teaspoon vanilla
3 ripe bananas, mashed
¼ cup cocoa powder
¾ cup golden brown sugar
1 teaspoon baking powder
2 cups flour
½ cup chocolate chips
1. Preheat oven to 350 degree. Grease casserole dish with canola oil.
2. In a food processer combine butter, applesauce, vanilla, and bananas and puree until smooth. Put banana mixture mixture in large bowl and mix in remaining ingredients.
3. Put batter in casserole dish and bake at 350 degrees for 25-30 minutes. Enjoy the fudgy Banana Brownies by themselves or with Creamy Peanut Butter Frosting.
Pictured with Creamy Peanut Butter Frosting.
So this is a super easy frosting to make, and it is delicious! I used a hand mixer, but it could be mixed my hand or with a stand mixer. I made this recipe to go on top of a brownie recipe I will be posting next. However this frosting can go on cakes and cupcakes.
Creamy Peanut Butter Frosting
½ cup butter, softened
¾ cup peanut butter
¼ cup 2% milk
1 teaspoon vanilla (with no alcohol)
2 1/3 cup powdered sugar
Combine butter, peanut butter, milk, and vanilla in a large bowl. Then using a hand mixer slowly add powdered sugar 1/3 cup at a time, until all powdered sugar has been incorporated. Enjoy!
So this recipe can be used as a snack or as breakfast smoothie. I typically make this smoothie for breakfast. I make this recipe with a scoop of whey protein on days that I feel I need more protein, such as days that I do weight training. And the protein is completely optional; it will taste great either way!
Chocolate Nutty Banana Smoothie
1 frozen banana
1 cup chocolate soy milk
1 tablespoon chocolate hazelnut spread
Scoop of Chocolate Whey Protein Powder (Optional)
Combine Ingredients in Blender and blend until smooth. Enjoy!
Notes: 1. If you forgot to freeze the banana ahead of time you can add a half cup of ice, however by adding the ice the texture will change and it won’t be as creamy.
2. I actually peeled the frozen banana the first time. It was way too cold to touch. So to use the frozen banana without pain, you can cut the peel off with a knife. Or peel the banana and put it zip lock bag, then put the banana in the freezer.
3. More and more companies are making chocolate and nut spreads. You can use your favorite or whatever you have on hand. I have used chocolate hazelnut spread, Trader Joes’ Chocolate Almond Spread, and I have used Peanut Butter & Co. Dark Chocolate Dreams. They all work great, so I am sure any nutty chocolaty blend will work.
Patriotic Cookie Cake
Banana Cookie Cake
½ cup butter
1 mashed banana
Juice of 1 lemon
1 teaspoon vanilla extract
¾ cup sugar
¼ cup brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt (optional)
1 c white flour
1 c whole wheat flour
Soften butter in microwave, mash banana (tip: mash banana with hands while in peel) combine butter with sugar, brown sugar, vanilla, banana, lemon juice, baking soda, and baking powder. Then add flours a half a cup at a time to mixture. Pour in slightly greased pan and bake cookie cake at 325 for 15-20 minutes.
Frosting (Also a great fruit dip)
4 oz softened cream cheese
4 oz marshmallow crème
1 teaspoon vanilla extract (make sure it is pure vanilla extract and has no alcohol.)
Juice from one lemon
Zest from one Lemon
Combine ingredients and frost cookie cake after it has cooled.
Fresh blueberries and strawberries make this cookie cake patriotic with homemade strawberry jam (recipe to come soon.) However any fruit can be used on top.
Peanut Butter Chocolate Chip Cookie Dough Dip
So who doesn’t like cookie dough? I first started coming up with recipes to safely eat cookie dough when I was pregnant with my youngest son (I began by exchanging the egg in cookie dough recipes with a banna.) Now I make a healthier version, and my kids enjoy it. This cookie dough can be used as a it as a fruit dip (Yummy!) or can be eaten right out of the bowl (also yummy!) This recipe is super quick and easy and doesn’t dirty a ton of dishes. Hope you enjoy it as much as I do!
½ cup applesauce
½ mashed banana
1 teaspoon brown sugar (optional)
½ teaspoon vanilla
2 tablespoon peanut butter (almond butter works great too!)
2 tablespoons ground flax
1 teaspoon flour
1/3 cup semi-sweet chocolate chips
Combine ingredients in large bowl, using a spoon mix and mash ingredients. And half of chocolate chips and mix together. Sprinkle remaining chocolate chips on top.