Sweets and Treats

I scream, you scream, I can't have ice cream.   What a bummer, being allergic to so many things does put a damper on enjoying sweet treats.  Here are a few recipes to try.

COCONUT ICE CREAM

1 can of cream of coconut (found with the margarita and daiquiri mixes at the grocery store)
1 can of coconut milk, light or regular

Stir well to combine the two coconut liquids, place in an ice cream maker and let it twirl for about 45 minutes.  Add any thing you like to the ice cream, but wait until the very end.  Suggestions:  Enjoy Life chocolate chips or chunks, crushed candy canes, flaked coconut, chocolate syrup, bits of brownie.

Vanilla Coconut Ice Cream

Cream of Coconut 

1 can of cream of coconut
½ cup of sugar

1 cup rice milk

½ cup coconut yogurt (optional)

½ teaspoon vanilla extract (optional)

Combine sugar and rice milk over low heat, stir until dissolved.  Add cream of coconut, yogurt, and vanilla.  Chill in freezer for 30-60 minutes. 

Pour contents into an ice cream machine and follow instructions for churning ice cream.  The machine will need to run for about 30-45 minutes.

Coconut Ice Cream Pie

Ice Cream Pie-Deep Dish

2    cups ice cream-your choice

One, 5 ounce of hot fudge sauce

2    cups of a different flavor ice cream

Whipped cream

Place a layer of ice cream in the bottom of a round 8 or 9 inch casserole dish.  Pour a layer of hot fudge sauce over ice cream.  Chill in freezer for 30-60 minutes.  Once the pie is chilled, place another layer of ice cream on top of the fudge.  Chill in freezer until ready to serve.  Add whipped topping and serve. 

10-12 servings.

Follow the same directions for the coconut ice cream pie.  I layered mine with vanilla, Hershey’s, then chocolate coconut ice cream.

CHOCOLATE SORBETTO

2 ½ cups of water

1 ¼ cups sugar

½ cup unsweetened cocoa

3 ounces of chocolate finely chopped.  Try Enjoy Life Dark Chocolate bar.

2 teaspoons vanilla extract

Bring the water to a boil in a saucepan, stir in sugar and cocoa and simmer for about 5 minutes.  Remove from heat and stir in chocolate and vanilla until chocolate is melted completely.  Cover and chill completely.

Pour chocolate mixture into your ice cream maker and let it whirl for about 30-45 minutes.  Remove from ice cream maker and transfer the sorbetto to a freezer safe container and chill for about an hour.

Adapted from a recipe in a magazine-can’t remember which one!

Oatmeal Chocolate Chip+ Cookies

Yum!  These cookies are egg free and can be made using gluten free flour.  I liked this recipe because it originally asked for one egg.  Substituting one egg is far easier than two or more eggs.

1 cup uncooked old fashioned oats
1 cup of flour or choice of wheat free/gluten free four mixture
1 cup of a combination of chocolate chips, butterscotch, white chocolate, dried fruit (cherries, cranberries, raisins). Remember that Enjoy Life chips for allergy free.
1/2 cup packed brown sugar
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup butter or dairy free margarine *
1 flax egg or 1/4 cup of rice milk or other milk substitute
2 teaspoon vanilla

1. Preheat oven to 375 degrees F.
2. Beat butter in a large bowl until smooth.  Add flax egg/or milk, vanilla until well blended.
3. Add dry mixture to butter mixture and combine until well blended.
4. Drop rounded tablespoon full of dough into a cookie sheet, about 2 inches apart.
5. Bake for 11-12 minutes.  Remove from oven and let cookies rest on cookie sheet for 2 minutes and then remove.  Let them cool on a wire rack.

Makes about 2 dozen cookies

*Dairy-free margarine:  Choices vary depending on where you live and what is accessible.  A few to try:  Earth Balance or Fleischmann's Unsalted Margarine.

To give this recipe as a gift, layer the dry ingredients into a 1-quart glass Mason jar.  Include the directions and ingredients list for the butter, egg substitute, and vanilla.


Oatmeal Cookies "The Best"

2 flax eggs, link:  Flax Egg
2 tablespoons rice milk
1 teaspoon vanilla
1 cup raisins
1/2 cup non-dairy butter or butter
1/2 cup brown sugar
1/2 cup sugar
1 1/4 cup flour or gluten free flour mixture
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 cup oatmeal

Prepare flax eggs.

Tips for flax eggs:  combine the ground flax seeds with the Ener-G egg replacer with a fork to combine well.  Add 1/2 cup of boiling water and stir to mix well.

Combine raisins, flax egg, vanilla, and rice milk and allow to stand for at least 30 minutes.

Cream together butter and sugars.  Add flour, salt, cinnamon, and baking soda to sugar mixture and mix well.  Blend in raisin and flax mixture followed by oatmeal.

Using a small size cookie scoop, drop cookie dough evenly onto a baking sheet.

Coconut Pudding

½ cup of sugar

1 tablespoon of orange zest

½ cup of corn starch

2 cans of coconut milk (not light version)

¼ teaspoon sea salt

Whisk together sugar and cornstarch, place in a medium sized sauce pan.  Add coconut milk to pan with sugar and simmer on medium heat.  Keep whisking the coconut milk and sugar mixture.  Soon, the mixture will start to thicken.  Keep whisking until desired thickness is achieved.   This pudding took less than 15 minutes to prepare and can be served warm or cold.  

Chocolate Covered Pretzels

We love this treat during the holidays.  Use chocolate bark coating if you do not have a dairy allergy, but if you need a dairy and GF option, try this:

12 oz. of allergen free chocolate (Enjoy Life chips)

1 TBSP of shortening (Earth Balance)

Glutino Gluten Free Pretzel Sticks

A handful of crushed candy canes

Combine and melt the ingredients in a double boiler (or slowly in the microwave). Once the chocolate is melted, dip GF pretzels in the chocolate and then place on wax paper until chocolate is hardened.  Optional: roll in crushed candy canes.

 

Hot Chocolate

Baby, its cold outside and having hot chocolate options is a must!  Try Archer Farms Dark Chocolate mix or Hershey's Chocolate Syrup.  Add Soya Too Rice Whip, marshmallows, and a candy cane.