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Kitchen Sink Cookies

January 13, 2017

In case you didn’t hear, this past weekend the South got hit with a bit of snow. If you live in the North East or Midwest, you would laugh at what we consider snow. But here in the South, we go a little crazy.

I stopped by the grocery store the night before the impending snow to stock up on some essentials: butter and eggs. If I am going to be stuck inside all weekend, you better believe I will be doing some baking!

I made a lot of things that weekend, but my favorite were these amazingly random cookies! I didn’t have enough chocolate chips for a full batch of chocolate chip cookies, but I did have a little bit of everything else. I pretty much threw everything except the kitchen sink in these cookies…

…coconut flakes, oats, milk chocolate, white chocolate, and peanut butter chips.

Hence the name.

I used my favorite chocolate chip cookie as a base, then added in all the goodies and hoped for the best! 

Because these cookies needed a little something more (obviously), I added some flaky sea salt to the tops them. All chocolate chip cookies should have some sea salt on top, if you ask me. There’s nothing better than that salty sweetness. 

 


And despite the the completely random mix of ingredients in these cookies, they turned out amazing! Somehow all those flavors actually go together. Who would have thought!?

I will definitely be making these cookies again. Probably tomorrow.

[amd-yrecipe-recipe:116]

PIN NOW, MAKE LATER

 

/ Filed In: Cookies, Cookies, Cookies New, Eat
Tagged: chocolate chip, coconut, cookies, oatmeal, peanut butter, white chocolate

Dairy Free Coconut Ice Cream

August 1, 2016

Dairy Free Coconut Ice Cream

All you lactose-intolerant, Paleo, or just anti-dairy people out there, this recipe is for you! This coconut ice cream is made without a single drop of milk or cream. And even better, it has far less added sugar than a normal ice cream recipe. Bonus!

I, myself, have tried to cut out a lot of dairy from my diet after my Whole 30 experience. But that also means cutting out a lot of other wonderful foods, like cheese and ice cream (is life even worth living without cheese and ice cream?).  To supplement, I have tried quite a few dairy free ice creams and ice cream recipes, but most of them are a weird consistency and the flavor seems very artificial. 

I get it. It’s really hard to imitate that creaminess without actually using any cream. Fortunately, through some trial and error, I think I have come pretty close. The key is coconut cream!

Coconut Ice Cream-4

I used both coconut milk and coconut cream, along with some vanilla and sugar, to make this ice cream. The natural flavor of the coconut milk and cream give this ice cream a noticeable, but not overpowering coconut flavor. Also, because coconut is naturally sweet, this recipe doesn’t need as much sugar as your average ice cream recipe. Score! 



I started by bringing the coconut milk, coconut cream, sugar, and vanilla pod to a simmer in a medium sauce pan. I just wanted the sugar to dissolve and the vanilla flavor to permeate through the milk. I let the mixture cool completely on the counter, then put it in the fridge for a few hours to really help the flavors develop. 

In the mean time, I chilled the work bowl of my ice cream maker. Once is was chilled, I poured the cream into the bowl and let the ice cream maker go to work. While I have never made ice cream the old fashioned way (save for that one time in Girl Scouts many moons ago), I imagine you could also use this same recipe with a manual ice cream maker. 

Once it was all churned, I put it into my ice cream container (a loaf pan would also work) to harden even more in the freezer. 

Coconut Ice Cream-6

I let the ice cream sit in the freezer overnight so that it was nice and frozen the next day. Because it’s not quite as creamy as normal icing, I did have to leave it sitting on the counter for about 5 minutes to soften up before I could scoop it out. 

Coconut Ice Cream-8

After that, it is ready to eat! I enjoyed my first bowl of this coconut ice cream topped with some fresh berries and shredded coconut. It would also be good with chocolate chips, caramel sauce, or just on it’s own! Just remember, you really can taste that coconut, so choose your toppings wisely!

But most of all, enjoy it! I sure did! It was very creamy and rich, the flavor was perfect, and it really hit the spot on a hot Summer day. The best part was how I felt afterwards. My stomach wasn’t grumbling and upset at me for consuming all that dairy. It was definitely worth all the work just for that!

[amd-yrecipe-recipe:59]

/ Filed In: Desserts, Eat
Tagged: coconut, dairy-free, dessert, ice cream

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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