Gluten Free Chocolate Peanut Butter Ice Cream Sandwiches




How to make an ice cream sandwich Part 2

Recipe:

Gluten / Dairy Free Chocolate Peanut Butter cookies

Ingredients:

2 Vegan Baking butter sticks

2 Cups brown sugar

2 Room temp. Eggs

1 ¾ cups Gluten Free Flour

2/3-cup Raw Cocoa Powder

2 teaspoons Baking Soda

5 Ounces Finely Chopped Good quality Dark Chocolate bars

1 cup Peanut Butter

1 teaspoon of vanilla

Directions:

In a large bowl, or kitchen aid mixer, cream the butter, brown sugar, vanilla and eggs. You will know when it is done because the mixture will be fluffy and airy.

Next add in baking soda, gluten free flour, and cocoa powder until combine. Add in your peanut butter and chopped chocolate.

Cover the dough with airtight seal, such as plastic wrap or a container. Let sit in fridge for 1 hour or up to the next day.

Preheat the oven to 350 degrees F. Line a cookie sheet with Parchment paper. Place about one tablespoon of dough onto the baking sheet.

Bake for 10-12 min, turning your cookie sheet halfway through bake time.

 

To make the Ice Cream Sandwich:

½ pint or pint of vanilla bean ice cream(make your own, or choose your favorite store bought)

6-12 gluten free chocolate peanut butter cookies

Spoons

Ice cream scoop

Take your cooled cookies facing down, spread ice cream layer on each side. Then smash together. Cover with plastic wrap and store in freezer. Repeat until all the cookies are gone!

 




not so perfect gluten free / dairy free chocolate chip cookie recipe



 Processed with VSCOcam with hb2 preset

Today I had a plan for having an amazing blog post about how I succeeded in making some really awesome gluten and butter free cookies. (I was saying Dairy free butter guess eggs are dairy.) The problem is I lost my CF card reader, which means all the rad images are on my CF Card and not on my computer. The plan failed ha. But instead of just blowing off the blog post I really wanted to push through my frustration and perfectionism, still giving you the recipe.

Lately life has been a bit of a roller coaster, making grown up choices and juggling working on my photography business and 3 kids, and food allergies. 

What’s been the hardest at times are not my food allergies or even the children. Its finding out I have thyroid problem and is acting up not doing its job. Leaving me depleted and difficult at times. Lets just say its a vicious , vicious cycle. If you stress then your body reacts. Then your tired and so on. 

Instead of going to the dark side, letting fear and anxiety control my every waking breath. I have been choosing something else. New tools if you must. I realized that instead of let something like the fact that I couldn’t find my CF card reader really get the best of me I take a few steps back and think how can I make this work. How can I push through and problem solve.

There used to be a time in my life where I trained myself to cope a certain way, and well I have been through a lot of life situations where that may have been necessary but now what I am realizing more than ever is I don’t need to cope anymore. I don’t need to put on a shield of armor ever day and go out to battle.

I honestly never thought that day would every come.  Its not as easy as saying ‘I had a come to Jesus Moment” Or The Lord Saved me”.  Over the past few years I have been dealing with “My crap” My past, my baggage whatever you want to call it. Facing it head on, teaching myself through therapy new tools. (Yes I said Therapy.)  Which has been the best thing since the invention of Pizza. I mean Its beyond freeing and wouldn’t be here today if I hadn’t done it. Or still doing it from time to time.

Learning to let things go, being my best self through love and kindness. Digest that for ten seconds. It sounds easy but I don’t think I actually knew what the definition of actual kindness was.  Do you? 

So here we are back at the start. I was certainly excited to say the least about these cookies. They are chocolaty, gluten free goodness that every once in awhile it’s good to spurge and have one.

Give them a try, if you have any gluten free tips leave a comment I am still new at all this Gluten free baking!

(These images were with my iPhone and made some minor adjustments in Photoshop)


For the Recipe:

What you will need:

Pre- Heat the oven to 375 degrees

(a toaster oven works great too! )

2 large mixing bowls

Either an electric mixer, or hand mixer ( ex. Spatula works great)

A pan lined with Parchment paper, or a mat

Timer

A Knife to Chop the bar of chocolate

Ingredients:

1 tsp baking soda

1 tsp gluten free / corn free baking powder

1 tsp cinnamon (or more or less to your liking )

2 cups gluten free organic rolled oats

3 cups Gluten Free Flour (I use bob’s gluten free 1/1 mix )

1 package vegan Chocolate chips

1 bar 65% cocoa organic chocolate (dairy free)

2 eggs (room temp)

1 cup Earth balance soy free vegan butter  (room temp)

1 cup raw honey (semi melted, melt in microwave if needed)

1 tbsp organic molasses

1 tsp Madagascar Vanilla

Method:

In one bowl Mix all of flour and baking powder and soda together and set aside.

Then in a separate bowl cream together the butter eggs, honey, molasses, vanilla , until smooth and creamy.  When it looks smooth and creamy add in your flour mixer at low speed.

Cut up the chocolate bar into chunks big small however you choose.

When the flour is no longer visible you should have a dough, this is when you add in the 2 cups of Gluten Free Oats, Make sure to mix it in by hand and take off the kitchen aid stand if using one.

Then add the chocolate chips. I usually taste it by now, see if It needs more of something.

Place a about a tablespoon amount onto a lined baking sheet and bake for 10-15 min, I flatten them down right when they come out of the oven. This way they aren’t just round puff balls.

Remove and let cool on a stand for about 10 min.

Also If you don’t want to make the entire batch I freeze the dough in the freezer or bake all the cookies and freeze those!

Enjoy! Happy Baking Friends.

-Nicole


Chocolate- Brownie- Cookies- Gluten Free-



About 8 months ago I got really sick. Ever since I have been on a journey to get back to my normal self.

It all started with some flowers. I was really into buying flowers for my house and this particular week lavender was in season so I thought oh, lets buy something different. When I got home, I put them in a mason jar and placed them on my living room coffee table.

A few mornings later, I entered the living room and started coughing and could barely breath, kind of like a massive asthma attack, (which I don’t have) I thought this was super strange so I then looked around the room, finally discovered that my lavender was covered in MOLD! What? !  I kind of panicked because I am actually allergic. (Not just a little, A LOT.)  I quickly got rid of the lavender.

A few weeks passed and I become super ill.

First I thought it was the flu, then allergies. But as the weeks went on I got worse. I was the only one in our house that was ill as well, so at times I felt a little crazy. I thought back to the flowers and thought what If it was the mold? Maybe I inhaled some of the spores? My husband and I did some research on symptoms of toxic mold exposure, to name a few: mental confusion, sinus infections, flu like symptoms, lung infections, blurred vision, migraines, headaches, hair loss and in extreme cases death, (which were found in people exposed for years.) I ended up with most of the symptoms because I am allergic to mold. The rest of my family just had minimal to none. Which is also common.  First thought was maybe it was just the lavender, that’s why I was just sick. Second was its not worth the risk of our whole family,

Lets just test the house for mold to be safe.

Sure enough it came up positive. We looked around the house, we opened the vents and there was mold everywhere! What? Our whole family was breathing in this? Everyday!

After finding it we literally packed up our things and fled like Zombies were attacking, No joke.

There were the five of us crammed in a hotel. Within days of leaving we started to feel better. Who knew?

We inquired with an environmental allergist here in Charleston. (I seriously owe him my life.) During the evaluation they ask you questions about your symptoms, and after listing most of them he told me: without testing you it sounds like you have been exposed to toxic mold, and you may feel alone, or crazy but you are not. We see a majority of people with toxic mold exposure. You are not alone and we have a plan for you to get better. I can promise you that.

I was beyond relieved that there was an answer to the last few months of madness.

The short version is he got me on a plan for detoxing and recovery. He gave us things for the kids too but he said to keep an eye on them if they are better after leaving the house then they should keep healing quickly and be okay. My predicament was slightly different, he said because of my health history this mold exposure was like the straw that broke the camels back. Your body stopped fighting and healing itself. The amazing thing was it was an answer. Along with a road to travel down to actually get better.

Part of the plan is I have to be on a “special” (not the good kind) diet because of the mold and candida (yeast) that I am allergic to. They basically feed off each other, and my body went on a feeding frenzy. The purpose of the diet was to starve the Candida/ fungus overgrowth, which then leads to die off and creates normal levels in your body. The best way to describe the diet is it’s a low sugar version of Paleo. No grains, no dairy, no vinegars, no beans, no foods containing any time of fungus. These foods actually feed the Candida and make it grow, so if you eliminate them then the candida dies off. (This alone wont “cure” the candida, like I said this was just one part of the treatment plan.) 

Basically my culinary palate has been starving for months. All I want is to eat a piece of bread, with cured meat and cheese on it, or better a big fat piece of melting pizza!

Looking back to a few months ago I have made leaps and bounds, I no longer feel like a sick person trying to get well.  My family is well and safe and things are starting to feel less like we were running from Zombies, to feeling like “well now we know how to survive when Zombies attack”.

Over the past few months I have come up with some creative ways to make my really boring food exciting.  I love bon appetite’ mag and stumbled upon an awesome Gluten Free Chocolate cookie recipe. The main ingredients are coca powder and gluten free powdered sugar (Which you can substitute or add less if you desire to do so). The cookies are so simple to make your 6 year old child could do it!

So stop listening to me ramble about my life and get up and make some awesome mouth watering cookies. You will not regret it!

Thanks for stopping by, look forward to hearing from you friends!

Recipe below 

-Best

Nicole 


Recipe :

 

Ingredients

SERVINGS: MAKES 2 DOZEN

  • 3 cups gluten-free powdered sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz. bittersweet chocolate, chopped
  • 3 tablespoons cacao nibs

 

Instructions

  • Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.

  • Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

  • Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).

ENJOY!! 


More information on health and recipes check these guys out! 

Bon Appetit Magazine Recipe :  http://www.bonappetit.com/

Center for occupational and environmental medicine : http://www.coem.com/