Tag Archives: Somersweet

GINGERBREAD COOKIE DOUGH BITES – Vegan and Gluten Free

Gingerbread seems to run along the great divide…people either love it or hate it.  I love it!  You all know how fond I am of my cookie dough bites.  This is my gingerbread interpretation of a cookie dough bite.  I created these for a food demonstration I taught as part of NEXT week where I made my PB & C Cookie dough bites, Mexican Wedding Cake bites, and Gingerbread Bites.

As with all of my other cookie dough bites, these are easy peasy to make.

INGREDIENTS

1 cup roasted cashew butter
1/3 cup Yakon syrup
¼ cup Somersweet
4 tsp cinnamon
1 ½ tsp ginger
1 tsp cloves
½ tsp nutmeg
1 cup pecan meal

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On the stove over medium-low, toast the pecans (watch carefully to prevent burning).  Once toasted, remove them to cool.

Place the cooled toasted pecans in the food processor and process into a meal.

Cream together the cashew butter, Yakon syrup, cinnamon, ginger, cloves and nutmeg.  Now add the Somersweet and incorporate well.

Once the mixture is creamed, mix in the toasted pecan meal (I use my hands while wearing non-latex gloves).

Form the dough into small rounds (about 1Tbs. each).

Place in the refrigerator to firm-up.

The cookies should keep in the fridge for a week.

For a printable version of this recipe click here.

4 Comments

Filed under Cookies / Bars, Dessert, Gluten Free, Holiday, Kid Friendly, Nuts, Quick, Vegan, Vegetarian

CREAMY PUMPKIN PIE ICE CREAM – Vegan and GFree

My recent trip to Hugo’s for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.  I am in the midst of pumpkin fever and wanted make some pumpkin flavored vegan ice cream that was health conscious along with being truly creamy and decadent.

This was so easy to make and the results were so good that I can’t wait to make more and more flavors.  I am dying to make a chocolate version, but my son is requesting peanut butter and since I am a big fan of anything PB, I am sure I will go that route next… I am happy to score some points wherever I can!

INGREDIENTS
3 cups cooked (fresh) Japanese sweet potato, peeled
1 cup So Delicious Original Creamer
1 cup canned organic pumpkin
¼ cup yakon syrup
3-4Tbs. Somersweet*** or Stevia to taste
1 vanilla bean (or alcohol-free vanilla extract to taste)
1 ½ tsp pumpkin pie spice
 
***Somersweet no longer contains Acesulfame K.  It’s ingredients are Inulin, Erythritol, Fructose, and citrus peel extract
 
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To cook the Japanese sweet potato steam them until softened (mine took 30 minutes) and then bake them at 400-425 degrees Fahrenheit for 20-30 minutes.  I learned this technique from my Chinese in-laws and it makes sweet potatoes and yams sooooo sweet and creamy.  It is my experience that when a sweet potato or yam in only steamed they have a slightly watery texture.  Baking the sweet potatoes after steaming them makes them creamy every time.

Place all of the ingredients into your high speed blender and blend until very smooth.  I blended mine long enough that the mixture was warm.  Although I have not tried it, I am sure it would work ok in a food processor as well (make sure you periodically scrape down the sides).

Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.  You may decide to cool the mixture in the fridge first; I poured it straight in to my ice cream maker.

***A little side note…sometimes taking photographs by yourself can get messy.  Notice anything funny about the pic above???  My depth perception was messed-up since I was looking through the camera and I ended-up pouring some of the ice cream mixture onto the counter, down the cabinet, and onto my feet.  After cleaning up, I took the picture below and actually made it into the ice cream bucket.  Sheesh!!!

If you have any of the ice cream left and freeze it, make sure you take it out of the freezer 15 minutes before serving so it can soften a bit.

For a printable version of this recipe click here.

13 Comments

Filed under Dessert, Frozen Treats, Guest Blog, Ice Cream, Kid Friendly, Recipes, Vegan, Vegetarian

MEXICAN WEDDING CAKE BITES

I can remember the first time I tried a Mexican Wedding Cake cookie.  If I remember correctly, my mom was baking holiday cookies and got the recipe for them from one of our neighbors.  I was an instant fan.  I loved the intensely pecan flavor of this cookie and its sugar-coating.

I recently held a vegan cooking (although there was no “cooking” involved) demonstration as part of NEXT Week.  I am a Brand Ambassador for NEXT by Athena and the company put on a great event.  During NEXT week there were tons of free classes held at the Swimspot store at the Irvine Spectrum… everything from pilates, yoga, Pure Barre classes, to my cooking demonstration.  I decided to keep the cooking demonstration easy and made three varieties of my Cookie Dough Bites; PB and C Cookie Dough Bites (click here for the recipe), Mexican Wedding Cake Bites, and Gingerbread Bites.

My kids love my cookie dough bites.  Most everyone I know likes to have something sweet from time to time and these are great for those occasions because there really isn’t anything in them that is too “bad.”  Yes, you do want to make sure you don’t get too much fat in your diet, but I would MUCH rather have the fat in your diet come from nut butters than animal products.  While my version of these Cookie Dough Bites does not have the traditional powdered sugar-coating, you could definitely opt to do so.

Falling back on my simple is best philosophy, these are crazy easy to make and come together in a snap.

The Mexican Wedding Cake Bites are my son’s favorite Cookie Dough Bites, so without further ado…

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COOKIE BASE
1 cup roasted cashew butter
½ cup Somersweeet **
2 tsp Frontier vanilla flavor ***
1 cup toasted pecans (blended into a meal)
 
** As an alternative you can use sucanut, coconut sugar, date sugar, or powdered sugar
***DO NOT use vanilla extract.  Since these are not cooked, the alcohol in the extract won’t taste good.
 
SUGAR COATING
¼ cup Somersweet **
¼ tsp cinnamon

On the stove over medium-low, toast the pecans (watch carefully to prevent burning).  Once tasted, remove them to cool.

Place the cooled toasted pecans in the food processor and process into a meal.

With a hand blender, cream together the cashew butter, ½ cup Somersweet and vanilla flavor.  Once the mixture is creamed, mix in the toasted pecan meal (I use my hands).

Once the mixture is creamed, mix in the toasted pecan meal (I use my hands while wearing non-latex gloves I bought at Costco).

Form the dough into small rounds (about 1Tbs. each).  In a separate bowl, combine ¼ cup Somersweet with ¼ tsp. cinnamon.  Roll the rounds in the cinnamon/sugar mixture.

Place in an airtight container in the refrigerator to firm-up.  The cookies should keep in the fridge for a week.

For a printable version of this recipe click here.

6 Comments

Filed under Cookies / Bars, Dessert, Gluten Free, Kid Friendly, Nuts, Recipes, Vegan, Vegetarian