Beat The Heat With These Summer Treats

Forgive me for what I’m about to tell you, but you will have to make the best of it, and enjoy with these frozen treats. There’s about 6 weeks left of summer. I know some will be happy for the kids to be back in school, but for the rest of us, who enjoy the more relaxing schedule of summer, 6 weeks nearly isn’t long enough. I hope you enjoy this round up.

  1. Cherry Lemon Smoothie Popsicles. Photo credit goes to Becky from Glue and Glitter. 4 ingredients and that’s including ice. How simple? Well you’re there for this recipe, please have a look around because she has so many great recipes on her blog.

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2. Vegan Vanilla Latte Rocket Pops. Photo credit goes to Kathy from Healthy Slow Cooking. I haven’t had a rocket pop since I was a kid. It’s time to make up for that. Be sure to browse Kathy’s site because this was one of 7 posted in the round up she did.

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3. Mango Lime Pops. Photo credit goes to Jeanine and Jack from Love and Lemons.

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4.  Super Easy Vegan Fudgsicles. Photo credit goes to Margaret from Tree Hugger.

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5. Homemade Fudgesicles. Photo credit goes to Nicole Axworthy. Recipe by Dreena Burton from Plant Powered Kitchen. This is all kinds of awesome! I’d double the batch 🙂

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6. Cherry Lime Vodka Popsicles. Photo credit goes to Kristina over at Spabettie. Don’t worry you don’t need to add the vodka, Kristina has you covered.

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7. Chocolate vegan ice cream sandwiches. Photo credit goes to Morgan over at My Vega.

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8. Sundae. Yep, pure and simple- FYI, I should make this again and get a better picture…

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And if you just not in the mood to make even a sauce for your ice cream, there’s a few brands that you can buy pretty much in any store in the US and Canada.

9. Ben and Jerry’s non-dairy ice cream. I can only find 3 flavours in Canada, but I will take it. I’ve tried all three and they are great! Photo credit it goes to Ben and Jerry’s site.

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10. So Delicious, not only do they have ice cream but bars as well. Their frozen treats live up to their name! Photo credit goes to the crew over at So Delicious.

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If I come across more beat the heat cool summer treats, I will add them. Or maybe do a part two. If you have a recipe you like to see featured, just let me know.

 

 

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Enjoy Jazzy Peanut Butter Cups

Enjoy life foods sent out some dairy-free, nut-free and soy-free Dark Chocolate Morsels (click on link for more information about nutrition facts). Now what to use these for? Cookies? Banana bread? Brownies? Yes I was going to use these as a base in brownies, but since I just made brownies,using their brownie mix with teff flour and added semi sweet chocolate chips, I thought of a recipe I haven’t made in a long time. Peanut butter cups. The recipe is inspired by Laura Theodore the creator of The Jazzy Vegetarian. (Visit her site, she has lots of gluten free dishes that you can easily find. Love the ease of navigation of her site.) I use Wow Butter, but if you have an allergy with corn, or soy this product will not work for you. (allery info).

I have taken these peanut butter cups to potlucks (make sure to at LEAST double the recipe and you have about 2-4 pieces per person, that may still not be enough- they go fast), I’ve made them as a treat for the kids and I. They travel great for picnics (add ice packs if the weather is really hot). They are simple to make. Laura’s recipe calls for 3 ingredients. Mine calls for 4. I miss the Easter chocolate, the kind with the crisps in it. So, of course I added some Natures Path cripsy rice cereal to the mix. I make half the way the recipe as is, then the other half I add the crisps.

*Peanut Butter Cups

I got 17 mini cups out of this. But I don’t fill the liners all the way to the top.

3/4 to 1 cup dark chocolate morsels chocolate chips

1/3 cup Wow butter or any peanut butter that works for your family.

1/4  scant cup Rice Krispies

1 teaspoon maple syrup

Line a mini-muffin tin with paper liners. Put the chocolate chips in a pot over medium-low heat. (Watch it and keep stiring) When the chocolate has melted, remove from the heat. Put the peanut butter and maple syrup in a medium bowl and stir  to thoroughly combine. Pour the chocolate into the peanut butter mixture and (add the crispy cereal if you want it in all the cups) stir until smooth and well blended. Then divide  the chocolate–peanut butter mixture among the prepared muffin cups. After I get about half the mixture in the cups, I add my cereal. Freeze for 20 minutes, then transfer to the refrigerator and chill for at least 30 minutes more before serving. Keep them cool. Stored in an airtight container in the refrigerator, the clusters will keep for about four days. If and that’s a HUGE if, IF you have left overs you can also freeze them.

For another twist on these cups, forget about the cereal and use chunky Wow Butter. Love how it tastes like there’s little pieces of nuts in it- but they are a nut free company.

The best part of making these? Other than my 8 year old can do this without much help? Is that any paper liner work. So go ahead and buy those cute holiday themed liners from the dollar store (you know the kind that loves to cling onto your muffins and wreck them?). The cups come out of these liners perfectly. Save the parchment liners for the baked goodies you want to look pretty for those bake sales, or guests.

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I love how the dark chocolate compliments the peanut butter. Its nice and rich and tastes sinful. The semi sweet chocolate makes it taste like the original Reese’s pb cups, only no animals were harmed for your pleasure.

*I was given permission to use Laura’s recipe on our site. I have modified it for the purposes of showing you how I have taken her recipe and adding a new twist to it. For the full recipe and how she makes hers- visit her site at Jazzy Vegetarian.  Thank you Laura!!

This treat tastes better than my pics look 🙂

What is your favourite chocolate treat?

Brownies that make everyone happy

Let’s face it- there’s nothing better than a good brownie. And by a good brownie, I mean a brownie that everyone can enjoy. Let me introduce you to Enjoy Life Foods.

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I forgot how easy it is to make brownies (from a box). Mix in water and oil- that’s it. I’m use to making brownies from scratch, which I find is simple enough and non time consuming to do- but Enjoy Life Brownie Mix made with Teff flour? Is awesome when you literally only have or want to spend 2 mins mixing the ingredients. My daughter really enjoyed being able to make these brownies herself. She’s 8 and normally, I’m helping with everything that needs to go into the brownie mix. With this brownie mix she can do everything herself. The outcome?! Well check it out-

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I added 1/3 cup of chocolate chips to the batter. And of course I added some whip cream. I wanted ice cream, but I ran out. How does that *even* happen? I could’ve made some- but I didn’t want to wait for the bananas to freeze (I know first world problems), I wanted warm gooey, chewy brownies with cool whipped cream. And I wanted them as soon as they came out of the oven.

My motto for Enjoy Life? They worry about allergies so you don’t have too. All their products are peanuts and tree nuts, shellfish, wheat, soy, wheat, gluten, milk, mustard, sulfites, egg, fish and crustaceans free!

Until recently, I’ve really only tried their Mini’s and chunks. They taste like real chocolate. There’s no artificial aftertaste that you may find when eating some other alternative product.

Stayed tuned. I will be posting more about their products through out the month. I’m one of the lucky people who don’t have to worry about allergies, but I love that I can use their product and share it with everyone I know, without having to worry about: who’s gf? Who’s allergic to nuts or soy? Or who’s vegan (“oops”, that would be me hehe).

Did you know May is celiac awareness month?  25 lucky people will win their giveaway, full of nothing short of pleasure from Enjoy Life Foods. To enter make sure you follow them on social media for details. Meanwhile for a coupon go here.

Check them out on facebook, instagramtwitter, pinterest, google+ to enter for your chance to win.

Let us know- what is your favorite Enjoy Life Product? I just found out that they have chocolate bars and pizza crust! I NEED that! Now where to find it in the city I live in?

I did receive a box of brownie mix with teff flour from Enjoy Life. The next box I will be happily buying. Oh yes, there will be many more boxes of this in my home 🙂

 

The Make Ahead Vegan, book review and a recipe

Talk to me, baby
I’m going blind from this sweet, sweet craving, whoa
Let’s lose our minds and go crazy crazy
Ah ya ya ya ya we’ll keep on cooking and have meals in the freezer.

Unlike some hit songs, you will never get bored with this book. I first heard about Ginny McMeans a few years ago, when I was looking for freezer meals. During the busier times in life it’s nice to be able to have healthy foods in our freezers. You’re less likely to be tempted to eat junk food. And this book makes life a lot easier. You can double the recipes, and stick one dish in the freezer for later. Or sometimes you make a recipe, but end up with left overs that go bad before you have a chance to eat them. Ginny teaches you how to cut down on food waste and store food properly in your freezer.

The Make Ahead Vegan (125 freezer friendly recipes) offers tips on what not to freeze, the best types of storage containers, how to prepare your food, blanching times and a food storage guide. There’s even tips and tricks. Oh, and you know the abundance of veggies you get from the farmers market or even your own garden? Now you can have a taste of summer on cold long winter days.

Chapter 1:Party Pleasures that include: cauliflower chickpea pizza bites, chickpea balls in marinara sauce.

Chapter 2: Wake up and eat:chocolate layered cinnamon rolls, German apple cake, Fruit filled half moons.

Chapter 3: To warm you from the inside out: slow cooker vegan sausage black bean soup, veggie stew.

Chapter 4: Side to complement: creamy broccoli bake, cauliflower tots, slow cooker pull apart pizza rolls.

Chapter 5: Hearty Meals: American tetrazzini, chipotle lentil patties, pizza sandwiches.

Chapter 6: Extra embellishment: ketchup, Thai sweet chili sauce, butterscotch sauce.

Chapter 7: Sweetness: Cinnamon maple cookies, chocolate sugar cookies.

Chapter 8:Always Frozen- ICE CREAM!!!!

I’ve made about a dozen recipes so far from this book. I did fail at one, only because I decided to sub panko crumbs for breadcrumbs, but I used my “cauliflower rice” and made the broccoli bake- that was a tasty mistake 🙂

I’m stoked to be able to share a recipe with you. It was the very first one I made from the book. Both my kids loved them. Finally I don’t have to make two batches at once to please the minions. They were a nice blend of soft, with a touch of crunch, maple with cinnamon. I hope you enjoy this recipe as much as we did!!

Cinnamon Maple Cookies 700

Cinnamon Maple Cookies*

Cinnamon maple is a perfect combination and when the flavors get turned into cookies, eyes will roll in ecstasy. These are big cookies so get your munch on.
YIELD: 36 COOKIES | ACTIVE TIME: 20 MINUTES | COOK TIME: 10 MINUTES | TOTAL TIME: 30 MINUTES

1 tablespoon coconut oil
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoon ground cinnamon
3 tablespoons sugar
1 cup vegan shortening
1 cup pure maple syrup
1 teaspoon vanilla extract
1 cup pecans

Preheat the oven to 350°F. Lightly grease a baking sheet with the coconut oil.
In a bowl, combine the flours, baking soda, and salt. Set aside.
Mix the ground cinnamon and sugar together and set aside also.
In a large bowl, with an electric mixer, beat the shortening on medium speed until light and fluffy.
Slowly add the maple syrup and beat until it is well incorporated. Beat in the vanilla.
Add the flour mixture to the maple syrup mixture and mix until just combined.

Fold in the pecans.
Drop by heaping tablespoons, 2 inches apart, on the prepared baking sheet.

Flatten a bit and sprinkle with the cinnamon-sugar.

Bake for 8 to 10 minutes.

Remove from the oven and place the cookies on wire racks to cool.

Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days.
Freezing:
Freeze in freezer bags and just take out a few when you want. They defrost almost immediately.

Will keep in the freezer for up to 5 months.

Visit Ginny’s blog Vegan in the freezer.

Follow her on twitter

Follow her on facebook

And if you still want more food porn, which I know you do- check out her  instagram

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I was given permission to post the recipe and above photo’s on our blog by Ginny McMeans.

What are you excited to try? I would list every recipe I want to try, but then I would be writing out all the recipes 🙂

National chocolate cake day

Winner winner chocolate cake dinner!! And yes, I might have had chocolate cake for dinner. Why not? Chocolate comes from a bean and beans are a part the food groups right? I should really draw you Brandie’s food pyramid, you could get behind that one 😉

I turned to Isa does it, I haven’t cooked anything from it in a long time and it’s a good book.

Look at this……

 

I only wanted a bite of it, ended up eating the whole slice  it’s good! But don’t take my word for it, head over to Post punk kitchen, Isa has the recipe for you!!

My son said “Mom, you’re always celebrating national days- I love it, we should do this every day!” FYI, tomorrow is national have fun at work day- so I think I’ll play on social media all day long  😉

What is your favourite flavour of cake?