Dairy-Free, Dessert, Gluten-Free, Product Review, Snack, Sweet

Cookie Dough Truffles

America’s cookie dough obsession is at an all-time high. If you don’t believe me, Google “DŌ NYC.” Your screen will become inundated by pictures of this new cookie dough shop that functions just like an ice cream store, but with different flavors of cookie dough rather than ice cream. Of course, people were obsessed with cookie dough far before this shop opened in January 2017 but you could say this treat is experiencing a renaissance of sorts.

But if you’re like me and can’t eat gluten, the novelty of cookie dough isn’t as attainable. Here’s where P.S. Snacks comes in. This company out of Washington, D.C. is creating edible cookie dough made with chickpeas, making the treat not only gluten-free but also fairly healthy to eat. When I say this, I swear I’m telling the truth – you would never know this stuff was made from chickpeas. I swear!

Because I’m obsessed with this stuff and I like using it to make even more awesome things, I present to you these Cookie Dough truffles. You won’t be able to stop eating them – that’s a promise.

Level: Easy

Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 15 minutes
Total Time: 25 minutes

Servings: 12-15

Ingredients:
1 container P.S. Snacks Chocolate Chip and/or Peanut Butter Cookie Dough
1 cup chocolate chips
2 tablespoons shredded coconut or whatever toppings you desire!

Directions:

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  1. Line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Take about 1 tablespoon of cookie dough and roll into a ball. Place on baking sheet.
  3. Put baking sheet in freezer for about 10-15 minutes.
  4. While your cookie dough balls are chilling, place chocolate chips in a microwave-safe bowl.
  5. Microwave chocolate chips for 30 seconds. Remove from microwave and stir.
  6. Repeat this process until all chocolate chips are melted.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. After your cookie dough balls have chilled, roll them in the melted chocolate and place back on baking sheet.
  8. Sprinkle with shredded coconut or any toppings you would like.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Enjoy!

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo, Product Review, Snack, Sweet

Sweet Potato Curry SWAPPLES™ Ice Cream Sandwich

I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!
    Photo by Analiese Trimber

    Photo by Analiese Trimber

     

Hungry for some SWAPPLES™ now? See where you can buy them here.

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Dairy-Free, Dessert, Gluten-Free, Paleo, Snack, Sweet

Spiced Sweet Potato Truffles

Truffles are an ideal dessert. They’re easy to make, you can make them from just about anything, and they look gorgeous despite minimal effort. I hadn’t made anything similar to a truffle since my cake ball debacle of 2014 (it was a disaster), so I figured it was time to give bite-sized balls another shot.

I searched my pantry for the ingredients I would use for my retribution balls and came across way too many sweet potatoes and a bag of Cinnamon Sweets TERRA Chips. To make truffles you really just need an element of crunch that serves as a binding agent and an element of creamy that mixed together can be rolled into balls and dipped in chocolate, so I said YOLO – let’s make truffles out of nearly 100% vegetables and make them so delicious no one would ever know they’re healthy.

This time I succeeded.

Level: Easy

Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 30 minutes
Total Time: 65 minutes

Servings: approximately 28 truffles

Ingredients:
2 cups mashed sweet potato (yielded from approximately 4 small or 2 large sweet potatoes)
3 tablespoons coconut oil, melted
1/2 teaspoon cinnamon
1 bag Cinnamon Sweets TERRA Chips
2 tablespoons maple syrup
1 tablespoon almond milk
1 bag dark chocolate chips

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Place a paper towel over a cutting board for easy disposal and peel sweet potatoes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut ends off sweet potatoes and then dice.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place diced sweet potatoes on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Drizzle with melted coconut oil, add cinnamon, and mix to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Place in oven for about 20 minutes, or until sweet potatoes can be easily pierced with a fork.
  7. Remove sweet potatoes from oven and transfer to a cutting board.
  8. Mash sweet potatoes with a fork.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Once all sweet potatoes pieces are mashed, remove to a large bowl.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Add bag of Cinnamon Sweets TERRA Chips to food processor. If you don’t have a food processor, add chips to a gallon size Ziploc bag and crush with a rolling pin or bottom of a cup.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Pulse until finely ground.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Add all crumbs except a couple tablespoons to the mashed sweet potatoes. You will be using the remaining crumbs as garnish.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  13. Add almond milk and maple syrup and mix until fully combined.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Place a new piece of parchment paper on your baking sheet.
  15. Form mixture into small balls and place on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place in the freezer for about 15 minutes, or until firm.
  17. In a medium-sized microwave safe bowl, add chocolate chips.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  18. Microwave chocolate chips until fully melted, making sure to stir the mixture every 30 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  19. Once fully melted, remove sweet potato balls from the freezer.
  20. Dip a sweet potato ball into the chocolate mixture, using a fork or spoon to make sure it’s completely covered in chocolate.
  21. Place truffle back on the baking sheet, and garnish with your extra Cinnamon Sweets crumbs.
  22. Repeat until all truffles have been dipped in chocolate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  23. Place back in the freezer for about 15 minutes, and then move to the refrigerator until ready to eat.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Snack, Sweet

Bacon Chocolate Chip Cookie Bars

As someone who doesn’t eat gluten, dessert can be tricky. I can’t tell you how many times I’ve stared down a bowl of cookie dough or cake batter before placing it in the oven and imparting a look that says “you better work” only to be met with crumbly cookies or a sunken cake after the timer goes off.

As someone who is constantly developing new recipes, failures do happen but each failure is a learning experience. These cookie bars are a recipe I’ve been tweaking over the past few weeks and I have to say – there are few ways to articulate through words the simple joy one feels when their recipe actually works and tastes amazing. Huge props to Bob’s Red Mill All-Purpose Baking Flour for being awesome. And pro tip: always add ice cream.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes

Servings: 9-12 cookie bars

Ingredients:
4 slices bacon, diced
2 1/4 cups GF flour (or regular if you do gluten)
1/2 teaspoon baking soda
2 tablespoons espresso powder
1/2 teaspoon salt
1 3/4 cups coconut sugar (or regular sugar)
2 eggs
2 teaspoons vanilla
1 stick Earth Balance, melted (or 1/2 cup butter or coconut oil)
Walnuts, chopped (optional)
Chocolate chips

Directions:

  1. Preheat oven to 350 degrees and line an 8×11 baking pan with parchment paper or spray with cooking spray.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Remove cooked bacon to a plate lined with paper towels to absorb the grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. In a large bowl, combine flour, baking soda, espresso powder, salt, and coconut sugar.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. In a separate, small bowl, combine eggs and vanilla.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Add melted Earth Balance to eggs and vanilla and whisk together quickly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. Add wet ingredients to dry ingredients, and stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Add chopped walnuts, chocolate chips, and cooked bacon, and mix together.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Pour dough into lined 8×11 baking pan.
  11. Using a rubber spatula, spread dough evenly across pan.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Place in oven for approximately 20-25 minutes, or until a toothpick comes out clean when inserted.
  13. Remove pan from oven and let cool for two minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Transfer cookie bars to a cooling rack and let cool completely.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. Serve.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo, Snack, Sweet

Paleo Bacon Bark

I made one of those mistakes on Facebook where you like too many pages and your news feed suddenly becomes articles on articles instead of your friends’ statuses. I made a faux pas, but honestly, I’m too lazy to fix it. Story of my life.

Anyways, I saw recently from one of these “news publications” (definitely in quotes because if you saw the pages I follow, you’d hardly call them news) that Fall is “hostessing season.” Well, I sort of think every season is hostessing season, but let’s go with it.

You’re going to need some tasty treats for all this hostessing you’re going to do and let’s be real – there needs to be some bacon on the table. And chocolate. If there’s no bacon, I probably won’t come.

Too harsh? That’s just because this bacon bark only calls for three ingredients and takes less than 30 minutes to make. And if you nab your bacon from my go-to bacon company, it’ll elevate this simple treat to a whole new level.

Trust me, this bacon bark will be your go-to for all the Fall events Facebook says you should be having. You’re welcome.

Level: Easy

Prep Time: 5 minutes
Cook Time: 10 minutes
Rest Time: 15 minutes
Total Time: 30 minutes

Servings: 5

Ingredients:
2 12-oz bags dark chocolate chips (make sure chips have no milk fat)
5 slices bacon, diced
½ cup roasted and salted almonds

Directions:

  1. In a small frying pan over medium heat, add bacon and saute for about 5 minutes or until fully cooked.
  2. Remove cooked bacon to plate lined with paper towels to absorb the grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Chop bacon to desired size and set aside.
  4. Chop almonds and set aside as well.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Line a baking sheet with parchment paper.
  6. Fill a small sauce pan with 1-2 inches of water.
  7. Bring water to a boil.
  8. Place a heatproof bowl over saucepan and add chocolate chips.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Melt chocolate slowly in double boiler, stirring continuously.
  10. Once all chocolate is melted, pour over parchment paper.
  11. Using a rubber spatula, spread chocolate evenly over baking sheet.
  12. Sprinkle with almonds and bacon.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  13. Set baking sheet in refrigerator until chocolate has cooled.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Spoon University Blogger The Bacon Princess got a chance to visit Nicecream Factory, an ice cream store right outside of Washington, D.C. to learn everything there is to know about their new chocolate bacon ice cream.

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Nicecream gets all their ingredients from local farmers and uses liquid nitrogen to create the freshest ice cream you’ve ever had.

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Seriously, doesn’t that look freaking awesome?

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You’d think everyone would be down with bacon in ice cream, but a lot of people are hesitant when they see it on the menu. This was confusing to us, so we roamed the streets to see what the deal was. Apparently there are a lot of vegetarians in DC.

bacon ice cream gif 5

All in all, we decided it doesn’t matter what the haters think because have you seen a more perfect scoop?

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bacon ice cream gif 12

The Bacon Princess’ thoughts? A super rich scoop with the perfect consistency that epitomizes salty and sweet, and you must be absolutely insane not to try it.

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To find out when Nicecream will be offering their chocolate bacon flavor, check out their flavor calendar.

Dairy-Free, Dessert, Drink, Gluten-Free, Sweet

Bacon Espresso Pudding Shots

Sometimes you find yourself lost in a daydream pondering the ideal world. More often than not, that ideal world is full of bacon. Sometimes, depending on the day or your workload, it involves a drink or two. Occasionally, you have the wherewithal to act upon this daydream and you do it. Cue: my life.

I’m not going to lie, these pudding shots required about 75% of my heart and soul, a lot of bacon, and tons of patience, but they were worth it. From the rich, chocolate flavor of the homemade espresso pudding spiked with enough vodka to taste it but not really taste it to the salty bacon rim and creamy coconut cream, these shots will get your night started in a deliciously classy way.

One of my roommates described the flavor as “something you would get from a restaurant” and I imagined for a moment I was the female version of Daniel Boulud, and everything was right in the world.

Level: Medium

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 2 hours (estimated)
Total Time: 2 hours, 45 minutes

Servings: 10-12 pudding shots

Ingredients:
Chocolate Espresso Pudding
4 tablespoons corn starch (or tapioca starch if Paleo)
2 tablespoons water
1/3 cup + 2 tablespoons coconut sugar (or any other kind of sugar)
1/4 cup cocoa powder
2 tablespoon espresso powder
1/2 teaspoon salt
2 cups coconut milk creamer (thicker than regular coconut milk!)
1/3 cup chocolate chips (I used dairy-free because…well, you know)
3/4 cup vodka (I used Bakon vodka because I got it for Christmas and wanted to try it out)
4 tablespoons coconut cream (this isn’t totally necessary but makes it creamier)
1/2 teaspoon vanilla
Coconut Whipped Cream
1 can full-fat coconut milk, set in the fridge a few hours in advance (muy importante)
2 packets stevia or 2ish tablespoons sugar
Bacon Rim
5 slices bacon (I used espresso rubbed bacon because I’m clearly a bacon connoisseur)
2 tablespoons honey

Directions:

  1. In a small cup, combine 3 tablespoons corn starch and 2 tablespoons water. Stir to fully incorporate and set aside.
  2. In a small saucepan, add coconut sugar, cocoa powder, espresso powder, and salt.
  3. Turn heat on medium-low and add coconut milk creamer 1/4 cup at a time, stirring to fully incorporate in between each installment.
  4. Once all coconut milk has been added, cook for about one minute, making sure the mixture does not boil.
  5. Add chocolate chips, stirring occasionally so they don’t stick to the bottom.
  6. Add corn starch mixture and vanilla.
  7. Stir constantly for about 3 minutes as the pudding thickens.
  8. Remove mixture to a heatproof bowl and let cool. This might take a little while, but make sure to stir the pudding occasionally or a skin will form, locking in all the heat and never letting your precious pudding cool.
  9. While the pudding cools, it’s BACON TIME. Slice bacon in half length-wise, so the strip is half as wide. Then dice from there. This is the ideal dice for this dish.
  10. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5-6 minutes, or until fully cooked.
  11. Remove bacon to a plate lined with paper towels to absorb the grease. Pat as dry as possible. Set aside until you’re ready to compile the shots.

    Photo courtesy of Kelda Baljon

    Photo courtesy of Kelda Baljon

  12. Once pudding is cool (totally ok to shove it in the fridge/freezer for a bit if you’re impatient), transfer it to the bowl of your standing mixer (or bowl you can use your beaters in).
  13. Start the mixture on low, and add a few tablespoons of vodka.
  14. Once this is incorporated, add 1/2 teaspoon of coconut cream and an 1/8 teaspoon of corn starch
  15. Repeat steps 13 and 14 until all vodka, coconut cream, and corn starch has been used. If you can add more vodka without the pudding separating, DUH, go for it. Test the limits. Be an inspiration to mankind
  16. Once now-alcoholic pudding is complete, transfer to a flat Pyrex or glass dish and let cool in the fridge for maybe 30-45 minutes.
  17. Clean the bowl of your standing mixer because it’s coconut whipped cream time!
  18. Add the solidified coconut milk from the top of the can to bowl of your standing mixer. I add a few tablespoons of the still-liquid milk as well. This is okay to do. Oh, add your Stevia or sugar now, too.
  19. Turn your mixer as high as it goes, head into the other room and watch Netflix for about 10 minutes.
  20. Return back to your beloved mixer to (hopefully) find some whipped cream. If the peaks aren’t super stiff, that’s ok. The cream is more for taste than anything.
  21. Transfer your patted down bacon to a cutting board and just go to town chopping it. Even smaller than bacon bites. I’ve tried to do this in my food processor before but the bacon is typically too meaty or greasy that it never works. Do it the old fashioned way. Chop the daylights out of it with the sharpest knife you own. Get out any aggression you have while you’re at it.
  22. Transfer your mega-chopped bacon to a small plate.
  23. Gather every shot glass you own. If you’re using disposables, make sure to get the plastic ones so you can add the bacon rim.
  24. In a tiny bowl, add the some honey. Gently dip the shot glass (face down) into the honey, making sure it covers every part of the rim.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  25. Dip the shot glass into the plate of mega-chopped bacon and twirl so entire rim is covered.
  26. Spoon pudding into shot glass. Top with coconut cream.
  27. Put assembled pudding shots in the fridge until you’re ready for them. I refrigerated mine for a few hours and the pudding became nice and thick. You might need a spoon!
Photo by Analiese Trimber

Photo by Analiese Trimber

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