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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Breakfast, Dairy-Free, Gluten-Free, Sweet

Peanut Butter Espresso Oatmeal

Guys, haven’t you heard? Oatmeal is really cool. It’s not just tasteless mush spoon-fed to babies anymore. The coolest part about oatmeal is you can make it your own. Heck, there’s a store in New York City completely devoted to creating awesome variations on oatmeal. The second coolest thing is how versatile oatmeal is. Want it sweet? No problem. Want it savory? That’s even a thing these days. Want it caffeinated? Well, that’s where I come in.

As the second installment to my “caffeinated foods” series, I present to you: caffeinated oatmeal. Oh yeah. Just add as much espresso powder as you want, and there’s not need for you to exert the extra energy it takes to hold coffee in one hand and a spoon in the other. Add some peanut butter and banana slices, sprinkle with more espresso powder (why not!) and cinnamon, and you’ve got yourself pretty bow on top of your beautiful buzzed up oatmeal package. Voilá!

Level: Easy

Prep Time: 1 minutes
Cook Time: 4 minutes
Total Time: 5 minutes

Servings: 1

Ingredients:
1/2 cup quick-cooking rolled oats
1/2 cup coconut milk
1/2 cup water
1 heaping tablespoon peanut butter
1-2 tablespoons espresso powder, depending on how caffeinated you want to be
2 tablespoons maple syrup, or to taste
1 dash cinnamon plus more for dusting
1 banana, sliced

Directions:

  1. In a small saucepan over medium-high heat, bring coconut milk and water to a boil.
  2. Add oats, peanut butter, espresso powder, maple syrup, and cinnamon.
  3. Cook for about 2-3 minutes or until the oats thicken, stirring occasionally.
  4. If the oats are not at your desired consistency, add more coconut milk.
  5. Once oats are done, remove to a bowl.
  6. Slice banana and set atop oats. Sprinkle with cinnamon and espresso powder. Drizzle with more maple syrup.
Photo by Analiese Trimber

Photo by Analiese Trimber

 

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Dairy-Free, Dessert, Gluten-Free, Sweet

An Ode to Childhood: The Deconstructed Fluffernutter

Whenever summer approaches, I can’t help but reminisce about my childhood. Summer to me always meant swim team, the beach, and picnic baskets filled with diagonally-cut peanut butter sandwiches and only the freshest of fruit. One day, that peanut butter sandwich was much more than the normal peanut butter sandwich I usually received. This time, it was, apparently, a “fluffernutter.” My childish self immediately giggled at the name of the little package I held in my hands, but after I took one bite, I realized this was way more than a funny name. It was an exquisite surprise, the epitome of what my youthful self knew to be salty and sweet, all delicately nuzzled between two pieces of soft bread.

Every so often my tastebuds like to prove their sensual memory, and my mouth waters at the mere thought of peanut butter and marshmallow. I finally decided to take matters into my own hands and create something more age appropriate and diet conducive, yet still as rewarding. The natural thing to do was create a peanut butter mousse, make my own brown sugar marshmallow fluff, and top it all with some candied bacon, of course.

Level: Medium

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

Servings: 3-4

Ingredients:
Peanut Butter Mousse
1/2 can coconut cream, chilled
4-5 tablespoons peanut butter
3-4 tablespoons maple syrup
2-3 tablespoons coconut oil, solid
Candied Bacon
3 slices bacon
2-3 tablespoons brown sugar
Marshmallow
2 egg whites
3 tablespoons brown sugar
2 dashes cream of tartar
1 teaspoon vanilla

Directions:

  1. In the bowl of your standing mixer, whip chilled coconut cream for about one minute.
  2. Add peanut butter, maple syrup, and one tablespoon of coconut oil at a time, continuing to mix for about one more minute.
  3. Once all ingredients are fully incorporated, portion out into individual sized glasses for serving and set in the fridge, if you choose.
  4. Dice bacon and add to a medium-sized frying pan over low heat.
  5. Cook on low for about 5 minutes.
  6. When the bacon is almost done cooking, drain as much grease as you can and add the brown sugar.
  7. Cook for 1-2 more minutes, or until sugar has been melted and bubbles up a bit.
  8. Remove bacon to a plate lined with parchment paper, so the caramelized bacon doesn’t stick.
  9. Let cool until you’re ready to garnish.
  10. Fill a small saucepan with an inch or two of water, and bring to a boil.
  11. In the bowl of your standing mixer or another bowl that fits inside the saucepan, add the egg whites, brown sugar, and cream of tartar.
  12. Place the bowl over the saucepan of boiling water, making sure the bowl and water are not in direct contact.
  13. Stir vigorously until all the sugar has been absorbed into the egg white. Make sure you start stirring immediately or you will end up with scrambled eggs!
  14. Remove from stove and immediately bring to standing mixer.
  15. Whip on high for about 3-4 minutes, or until mixture stands in stiff peaks.
  16. Add marshmallow on top of mousse, using a piping bag if necessary.
  17. Garnish with candied bacon and enjoy!
Photo by Analiese Trimber

Photo by Analiese Trimber

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