foodie: homemade "ice cream" (and you don't need an ice cream maker!)

whenever i see recipes for ice cream on other blogs or on foodgawker, i always pass them over because (1) they often are labor-intensive, and (2) i don't have an ice cream maker.  so, you can imagine how excited i was when i found a recipe for "ice cream" with just one ingredient...yes, just one!  and, to top it off, it's healthy.  go figure.

if you're craving the cold, creamy goodness of ice cream, it's only a few simple steps away.  and, you don't even have to feel guilty about it.

here's what you'll need for one bowl of homemade ice cream...

1 banana

cut the banana into 1 inch coin, put on a plate covered with plastic wrap and put into the freezer for at least 2 hours.

put the cut, frozen banana into your food processor and blend until it magically begins to resemble a scoop of hard ice cream.  amazing!

(i jazzed mine up by adding 1 tbsp peanut butter into the food processor with the banana, and also topping my finished ice cream with another tbsp of melted pb.  delicious!  did i mention that i ate this for breakfast?!)

after getting bit by the "ice cream" bug, i decided to try another combo.

1/2 banana (i used fresh, which gave it a more sorbet-like consistency, but you could use frozen, too)
1/2 cup cherries, frozen

same deal.

and again, peanut butter makes everything better!

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foodie: cookie dough dip (and it's healthy!!!)

if you're anything like me, cookie dough has an almost magnetic appeal.  why does the dough taste even better than the cookie?!  well, as you might imagine, i was delighted when my sister shared a recipe for healthy cookie dough dip with me.

the dip has a very special secret ingredient, that perhaps you best not share with your fellow eaters until after they've tasted the delicious dip.  any guesses???...

the secret ingredient is chickpeas.  yes, that's right...beans!

i made two cookie dough dip variations (both inspired by this recipe).  here's what went down...

peanut butter chocolate chip

1 can chickpeas, rinsed and drained
1/4 tsp salt
1/4 tsp baking soda
2 tsp vanilla extract
1/4 tsp cinnamon
dash of nutmeg
1/4 cup no-sugar-added peanut butter
1/3 cup brown sugar
2 tbsp soy milk (skip for a thicker dip)
1/3 cup chocolate chips

put all the ingredients (except the chocolate chips) into your food processor, and pulse until it resembles the texture of cookie dough.  mix in the chocolate and serve with fresh fruit like sliced apples and strawberries or graham cracker dippers.

white chocolate ginger coconut

1 can cannellini beans, rinsed and drained (you could also use chickpeas)
1/4 tsp salt
1/4 tsp baking soda
2 tsp vanilla extract
scant tsp ground ginger
1/4 cup unsweetened applesauce
1/3 cup brown sugar
2/3 cup shredded coconut (i used sweetened)
1/3 cup white chocolate chips

again, put all the ingredients (except the white chocolate chips) into the mixer and blend.  add in the chips and serve with fruit, graham crackers...or a spoon!

not only is this dip delicious, it's pretty healthy (compared to the real deal), and it's gluten-free, grain-free and vegan.  not too shabby!

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foodie: peanut butter banana sandwich cookies

i made this dessert a few weekends back to take to our friends' house.  i had never made them before -- and kind of made-up the recipe -- so, needless to say, i was pleased when they turned out well.  (i had to hide them from craig so he wouldn't eat them all before the party! lol)  even better...they're gluten-free, and if you use agave nectar instead of honey, they could easily be vegan too!

here's what you'll need for 6 sandwich cookies...

cookie:
1 mashed (over-ripe) banana -- about 3/4 cup
1/2 cup creamy organic peanut butter
2 tbsp honey (or agave nectar or maple syrup)
2 tbsp ground flaxseeds
3/4 cup almond flour
1/2 cup shredded coconut
1/2 cup raisins
1 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda

filling:
1/4 cup chocolate morsels
2 tbsp peanut butter

preheat oven to 350 degrees

1. mix all the cookie ingredients together until combined.

2. divide mixture into 12 cookies (so that you can make 6 sandwiches), and place them on a non-stick baking tray.

3. bake for 11-13 minutes, until cookies are just slightly browned (you'll see the coconut browning).
4. remove from oven, and allow to cool.

5. while cookies cool, melt chocolate in microwave and combine with 2 tbsp peanut butter.

6. spread filling evenly on 6 of the cookies (you can gently press the cookies flat if you want a more uniform surface to spread the filling on), and then top each with another cookie.

fyi - this is a very, very doughy cookie.  it has the texture and taste of nearly raw dough -- which is exactly how i prefer my baked treats : )

you can store these in the fridge for up to 5 days.  (want to see the recipe that inspired this one?  check it out here.)

enjoy!!!

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celebrate st. patrick's day!

happy (almost) st. patrick's day!!!  every year my parents host an awesome st. patty's day party.  it's open to family and friends, and this year's celebration is even bigger than usual - with upwards of 35 honorary-irish.  in celebration of my irish heritage (50%, baby!), i wanted to share a few things to get you in the green-wearin', whiskey-drinkin' mood : )

drink this...



credit {here}

irish ale cocktail

• 2 oz irish whiskey
• 3 lime wedges
• 3 oz ginger ale

1. add whiskey and squeeze lime wedges into glass.
2. fill with ice and top with ginger ale.  stir to incorporate.

wear this...

i feel like {this} is what kate middleton would wear to a st. patty's celebration : )

eat this...

recipe {here}

after you've had your fill of irish soda bread and braised cabbage, these sweet treats would be the perfect way to end the night.  you can't go wrong with homemade caramel-dipped, white chocolate coated marshmallows!  yummmm!!!

happy st. patrick's day! 

may the enjoy the luck o' the irish : )

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