S’mores Fudgsicles

Summer got you feeling like a hot mess? It’s time to cool off! Forget those boring store bought icicles, hunker down and find some shade with these dairy-free S’mores Fudgsicles. Honestly one of the easiest and yummiest summertime recipes! The perfect BBQ companion or pool side squeeze.

Dairy-free S’mores Fudgsicles

Ingredients:

1 Can Coconut Milk
1 Bar Dark Chocolate
2 c. Marshmallows

Place one can of coconut milk (make sure to get one that doesn’t have water as one of the ingredients) in the freezer for at least 4 hours. When you remove the can from the freezer shake it, you shouldn’t be able to hear any liquid when you shake it.

Open the can and pour half the coconut milk into one large mixing bowl and the other half into another large mixing bowl. Using a hand mixer, whip the coconut milk in both bowls until it begins to thicken and then set aside.

In a heat safe bowl, place two cups of marshmallows and microwave for 30 seconds, or until the marshmallows are soft. Pour the marshmallows into one of the large mixing bowls that we previously set aside with whipped coconut milk. Whip the marshmallows and coconut milk together until the mixture is smooth.

In another heat safe bowl, break apart a dark chocolate bar and heat in a microwave for 30 seconds. Remove the chocolate from the microwave and stir until all the chocolate is melted.

Spoon a few teaspoons of coconut milk from the second mixing bowl into the chocolate. Continue to add the whipped coconut milk until the the chocolate is completely cooled. Then, pour the chocolate into the large bowl of coconut milk and whip on high until it is thoroughly mixed.

Now you should have two large mixing bowls, one with chocolate whipped coconut milk and one with marshmallow whipped coconut milk.

Spoon the chocolate mixture and then the marshmallow mixture into a popsicle mold. Tap the container to remove all the hair bubbles. Once the molds are filled to the top, place in the freezer over night.

Serve with Graham Cracker crumbs or straight out of the freezer. These icy mamas definitely won’t disappoint!

*Microwave not needed. The chocolate and marshmallows can be melted over a stove.

Chocolate Banana Brownies

Do you know the old adage, two’s company, three’s a crowd? Well, I think that only works in some circumstances, because when it comes to brownies the more the merrier! One brownie is good, two is great, three unbelievable! Brownies love company, and thats a good thing because you won’t be able to eat just one of these brownies. Chocolate Banana Brownies, soft and delicious, gluten free and dairy free. Honestly, it. couldn’t get any better!

Chocolate Banana Brownies

Ingredients:

1 c. Almond Flour
1/2 c. Coco Powder
1 tsp. Baking Powder
1/4 tsp. Salt
1 tsp. Vanilla
1/2 c. Sugar
2 Bananas
1 Egg
1/2 c. Butter (melted)

Preheat the oven 350 degrees.

In a large mixing bowl whisk together all the dry ingredients (flour, coco powder, baking powder, salt, and sugar).

Mash the bananas in a small bowl, and add in 1 egg, melted butter, and vanilla. Once the ingredients are thoroughly mixed, pour into the dry ingredients.

Stir together the wet and dry ingredients.

Grease an 8 x 8 pan and pour the batter in.

Bake the brownies for 40 minutes, or until the brownies start to brown and pull away from the pan.

Allow the brownies to cool before cutting them into squares.

Dust with confectioners, and serve up these warm and gooey brownies!

Chocolate Stuffed Peanut Butter Cookies

Spring is just around the corner which means one thing, it’s finally time to get in shape. Hhahhaha no, I didn’t believe that statement for a second either! I’m all for health and exercise (says the girl currently eating her weight in cookies), but there’s a time and a place. And this is neither the time, nor the place. Chocolate Stuffed Peanut Butter Cookies, because Spring might be on it’s way but these cookies are here now!

Chocolate Stuffed Peanut Butter Cookies

Ingredients:

1 1/4 c. Almond Flour
1/2 c. Peanut Butter
1 Egg
1/4 c. Coconut Oil
1/4 tsp. Baking Powder
1/2 Bar of Chocolate
1/8 tsp. Salt
4 tbsp. Maple Syrup

Whisk together almond flour, baking powder, and salt. Add in the rest of the ingredients and thoroughly stir together until the cookie batter is formed.

Place the dough in the refrigerator for 15 minutes. While the dough chills, heat the oven to 350 degrees.

Remove the dough from the fridge and begin forming small balls with your hands, sticking a piece of chocolate in the center of each one. Roll the ball of dough until you can’t see the chocolate.

Place the balls on a parchment lined cookie sheet, and flatten with the bottom of a glass. Bake for 15 minutes.

My favorite dessert is cookies, and it’s always hard to find dairy free cookies that actually taste good! These are diary free, gluten free, and delicious!

Hazelnut Cake with Chocolate Mocha Frosting

Cake time! This past weekend I celebrated my birthday, and what birthday is complete with out cake? Honestly, I think everyday deserves cake but that’s just one person opinion. If you like chocolate, and coffee, look no further. Mama has you covered!

Hazelnut Cake with Chocolate Mocha Frosting

Ingredients:

Cake:
1 c. Sugar
2 c. Four
1/4 tsp. Salt
3 tsp. Baking Powder
1/4 c. Coconut Oil
1 1/4 c. Almond Milk
1 Egg
1 tsp. Vanilla
1 1/2 c. Toasted Hazelnuts

Frosting:
2 containers of Vegan Cream Cheese
1 1/2 c. Confectioner’s Sugar
1 tsp. Vanilla
4 tbsp. Cocoa Powder
3 tbsp. Coffee
1/4 c. Almond Milk
Pinch of Salt

Preheat the oven to 375 degrees, and grind the toasted hazelnuts until the nuts become fine.

Whisk together all the dry ingredients for the cake (flour, sugar, salt, and baking powder). Melt 1/4 cup of coconut oil and allow it to cool. Once the coconut is cooled, but still liquid, add 1 egg and 1 tsp. vanilla. Pour the liquid mixture into the dry ingredients, and stir together. Slowly add 1 1/2 cup almond milk to the batter (If the batter seems to thick, add a little more milk). Lastly, Stir in 1 cup of the hazelnuts. Set side the remaining 1/2 cup of hazelnuts for decorating.

Bake the cake in a round 8 inch baking pan for about 45 minutes, or until the toothpick comes out clean. Once the cake has baked, remove it from the pan and allow it to cool. Make sure to allow the cake to cool completely before frosting it.

While the cake cools, prepare the frosting. In a large bowl, whip together vegan cream cheese, sugar, cocoa powder, coffee, vanilla, almond milk, and salt. With a hand mixer, whip the frosting until it is light and fluffy.

Cut the cake into 4 layers. Place the bottom layer on a cake stand and frost. Continue to layer the cake until all 4 layers are stacked. Dirty frost the cake and place it in the refrigerator for 20 minutes. Remove the cake from the fridge and frost the cake one more time. Use the remaining hazelnuts to dress the sides of the cake.

Wether it’s your birthday or just another day in the neighborhood, this cake is a great idea!

Double Chocolate Chunk Cookies

I know, I know, the holidays are over and it’s time to get healthy…… but I’d rather eat cookies. Put down the celery, step away from the spinach this is no time for vegetables. This is the time to set a precedence for the whole year! Life is too short to skip dessert, especially when chocolate is involved. Here’s to a happy, healthy, and sweet new year!

Double chocolate chunk cookies

Ingredients:
1 1/2c. Flour
1/2 c. Cocoa Powder
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 c. Vegan Butter or Coconut Oil
2/3 c. Sugar
1 tsp. Almond Extract
2 Eggs
1.5 oz. Vegan Chocolate

Preheat the oven to 350 degrees. Whisk together the flour, cocoa powder, cinnamon, baking soda, and baking powder in a large bowl.

In a smaller bowl, cream together the butter (or coconut oil), and sugar. Add 1 teaspoon of almond extract, and 2 eggs. Pour the butter mixture into the flour and thoroughly mix. 

Chop 1.5 oz. (half a chocolate bar) and throw it into the dough. Once the chocolate chunks are fully incorporated, roll the dough into balls and place on a parchment paper lined sheet pan. Flatten each ball with the bottom of a glass and bake for 10 minutes.

These are THE BEST cookies for dunking! Grab a mug full of coffee, or a glass full of milk and go to town!

Chocolate Coconut Brownies

Since becoming dairy-free there has been one dessert I have missed dearly: brownies. Is there anything better than that sweet fudgy taste melting in your mouth? The answer is no! Nothing beats a warm brownie, but this recipe comes pretty close. You won’t even miss the chocolate! In fact, no one will even know the difference.

Chocolate- Coconut Brownies

Ingredients:

1 c. Flour
1/2 c. Coco Powder
1 tsp. Vanilla
1/2 c. Coconut Cream
1 c. Carob Chips
2 Eggs
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 c. Sugar

Preheat the oven to 325 degrees.
In a double boiler melt 1/2 a cup of carob chips, and 1/2 a cup of coconut cream. Using a wooden spoon, continuously stir until the cream and chips are completely melted.

Place all the dry ingredients in a large bowl, whisk them together and set aside.

Using a hand mixer, blend together the coconut cream mixture, eggs, and sugar. Slowly add the flour mixture. Once all the ingredients have been incorporated into the batter, fold in the 1/2 cup of carob chips.

Line a square pan with parchment paper and pour in the batter. Bake for 30 minutes. The edges will become brown, but the middle might still be gooey. Allow the brownies to completely cool before cutting.

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Popcorn Sliders

Summer is almost over but that doesn’t mean there isn’t any more fun to come! One of my favorite things on rainy summer days is to binge watch movie after movie. Comedy, Black and white, Drama, if its on, I’m watching. Before Labor Day hits and everyone goes back to their regularly scheduled lives, it’s time to round up the troupes to have a few more get togethers. Next movie night create some fun with these popcorn sliders.

Popcorn Sliders

Ingredients:

For popcorn:
1/4 c. Popcorn
1/3 c. Popcorn Kernels

For Sliders:

6 c. Popped Popcorn
1/2 c. Coconut shreds
1/2 c. Almond Slivers
1/4 c. Coconut Oil
1/2 c. Honey
1/2 tsp. Salt
1/2 tsp. Almond extract
1 1/2c. Chocolate (dealers choice)
Cupcake Liners

Makes 12

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If you’ve never popped your own popcorn, it’s pretty easy. Place 1/4 cup coconut oil into a large pot, heat on low. Place three popcorn kernels in the oil and put a lid on it. Wait till all three kernels have popped. If the kernels are taking a while, turn the heat up slightly. Once all three test kernels have popped, pour 1/3 cup of popcorn kernels into the pot and cover with a lid. When the popping starts to slow, remove the pot from the heat and allow it to rest until the popping completely stops. Put the popcorn in a large bowl and sprinkle with salt. Now you’re ready!

In a microwavable bowl place 1/4 cup coconut oil and 1/2 a cup of honey. Heat until the ingredients have melted, about 30 seconds. Once they are melted, add 1/2 teaspoon of almond extract and mix.

Remove any of the kernels that haven’t popped from the popcorn bowl. Add 1/2 cup of almond slivers and 1/2 cup of coconut shreds to the popcorn and mix Next, add the honey mixture to the popcorn mixture and thoroughly coat the popcorn.

Spoon a small amount of chocolate onto the bottom of lined cupcake tins. Pile popcorn onto the chocolate, making sure to push the popcorn down into the chocolate. Place the cupcake tins into the freezer, so that the chocolate can harden.

Once the chocolate is set, take them out of the freezer and enjoy!
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Party Favors

Party’s are meant to have fun, not to stress! Leave it to me, I got you girl. Put that weary mind to rest, I know what you’re making for party favors and your guests are going to love them. Run to the craft store and buy some twine because this party favor making is about to get real.

Party Favors

You’ll need….

3×4 Paper favor bags
Color Twine
Clear Cellophane (If filling the bags with food)
Card Stock
Large Eye Sewing Needle

Party Favors

These particular party favors were for a rehearsal dinner, the night before the wedding, and they wanted to set the tone for the whole weekend. The card on the party favors read “A celebration of love and friendship”. For your favors find the message or theme you want and print it on card stock. Once your cards are printed cut them out and thread with the twine. Using a large eye sewing needle, make one hole on the bottom of the card and one hole on the top. Next, thread the twine through. I used a twenty four inch thread for the label.
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For the rehearsal dinner we filled each paper bag with biscotti. If you decide to fill the bags with food, remember to wrap it in cellophane so that the oils won’t seep through.

After stuffing the bags with biscotti, fold the top of the bag over. Using the large eye needle that you’ve threaded, make a hole with the needle at the top of the bag and pull the thread through. Make another hole slightly spaced and pull the needle and twine through. I used a sixteen inch thread for the top of the bag.
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Place the card on the bag, make sure to wrap the twine around the bag, having the two threads meet at the top. Tie the top threads together, then the label threads, and then tie both sets together. Make a bow with the twine and you’re set!
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Irish Soda Bread with a Twist

Ah yes, St. Patrick’s day! A day of corned beef and cabbage, irish soda bread and the very special elixir that cures all aliments, green beer. Now, I think we can all agree that there isn’t any need to improve corned beef or cabbage, or even that beautiful green beer. But, Irish soda bread….. Irish soda bread just needs a 21st century update. You might call it Irish soda bread with a twist…. maybe a chocolate twist. You’re welcome! I’m not Irish, you might not be Irish but, on St. Patrick’s day, we are all Irish! So, lets eat, drink, and be merry!

Ingredients:

3 c. All Purpose Flour
1/3 c. Sugar
1 tsp. Baking Soda
1 1/2 tsp. Salt
1/2 Stick Butter
1 1/2 c. Greek Yogurt
1 Egg
1/2 c. Currants or Raisins
1/2 Bar of Semi-Sweet Chocolate

*Extra 1 tb. of butter for middle spread and flour for kneading

Begin by preheating the oven to 375 degrees. Measure half of a cup of currants (raisins) and finely chop the chocolate bar. Reserve both for later.
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Using a mixer with a paddle attachment, mix together the flour, sugar, baking soda and salt. Next, add half of a stick of softened butter and mix thoroughly. In a separate bowl combine the Greek yogurt and egg. Then add the egg and yogurt to the flour mixture until it becomes dough.
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When the dough is formed, dump it onto a floured surface and knead in the half of a cup of currants. Once the currants are evenly dispersed, roll the dough out about a 1/2 of an inch thick. Melt a tablespoon of butter and brush onto the rolled out dough. Sprinkle the chopped chocolate evenly over the dough and roll it up into a loaf.
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Line a loaf pan with parchment paper and place the dough in the pan. Bake for about 45 minutes or until it is golden brown.
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