Healthy and milkshake belong in the same sentence when you’re talking about this recipe. No one would know it from the rich, creamy texture or the sweet peanut butter-chocolate taste but this milkshake is packed with good-for-you-stuff. Spinach. Avocado. Banana. Dates. Don’t let that stop you from trying this lusciously smooth treat. Instead, get out your blender and whip up a healthy treat. For those of you who are dairy-free, rejoice! This milkshake doesn’t use a drop of milk.
This recipe takes the classic peanut butter and apple childhood snack and turns it into a moist, flavorful grown-up coffee cake. I used Old Fashioned Crunchy peanut butter to give the cake a little more texture and interest. Eat this at breakfast or as a snack with your afternoon cup of coffee. Or, if you’re really feeling indulgent eat a warm slice with a scoop of vanilla bean ice cream.
My good friend, Kelly, from The Spunky Coconut inspired this dish with her Blueberry Coffee Cake. (http://www.thespunkycoconut.com/2011/08/blueberry-coffee-cake-gluten-free.html) I wanted to make something not only gluten-free but grain-free for all those who can’t tolerate grains. As a bonus, it’s dairy-free too.
My style of cooking is generally a little lighter and less decadent than this pie but I had to keep in mind that this pie is for Father’s Day. Rich and decadent works when it comes to celebrating Dads.
This recipe is a variation on the chocolate peanut butter dessert that my mom made every summer. I distinctly remember her using a frozen whipped topping instead of heavy cream. If that’s your preference, use 2 to 2 1/2 cups.
To make the crust, I used my gluten-free chocolate cookie recipe. Use any chocolate cookie or substitute graham crackers.
You can make this pie several days ahead of the big celebration and keep it in the freezer. Sit it out at room temperature for 30 – 45 minutes before serving.
One of the great things about pizza is that you can put just about anything on it and it’s always delicious. Always.
If you’ve never had Thai food you might not think this combination of flavors works. But it does in a very big way. It’s a great change from traditional Italian style pizza.
I used a gluten-free pizza crust recipe from Angela’s Kitchen.* If you’re on a gluten-free diet, give this crust a whirl. It’s easy to make and has a crisp edge. And If you don’t need to eat gluten-free, use your favorite pizza crust.
I had my first spring roll almost 10 years ago and still love the crunch of fresh vegetables and herbs paired with a peanut dipping sauce.
This is a fun dish to serve when having a couple of friends over for dinner. There’s very little cooking (none if you buy pre-cooked shrimp). Just some fancy chopping and stirring up a bit of sauce. If you happen to have vegetarian or vegan friends, add a couple more vegetables, like bean sprouts and red cabbage, and they can make their spring rolls without any shrimp.
If you’ve never tried to make cream puffs before, this recipe is a great excuse to play in the kitchen. They’re easier than you think. There are a couple of tricks that will help your cream puffs transform into light, airy balls of buttery dough. First, when you add the flour to the hot milk mixture be ready to stir – and don’t stop until the dough comes together and pulls from the sides of the pan. Another key that your dough is done cooking is the thin film that forms across the bottom of your pan. The other trick is to make sure that your dough isn’t too wet or too dry. Add the egg in parts. When the dough is the perfect consistency, it will just barely flow away from the beaters.
I still get a little excited every time I pull baked cream puffs out of the oven. Once you make your first batch, you’ll know exactly what I mean. This is so fun to make for any upcoming autumn events, including Halloween parties!
I’ve been making Curried Carrot Soup for years – it’s a favorite of ours, especially during the cooler months. When I came across a spicy version from Moosewood Restaurant, I just had to marry my soup with theirs and make this version using Peanut Butter & Co. The Heat is On peanut butter, which makes this soup so simple to put together. If you like a lot of heat, replace the Old Fashioned Smooth peanut butter with an equal amount of The Heat is On. Since this soup will be pureed, there’s no need to waste time perfectly chopping your veggies. Make it easy on yourself and use your food processor
I was raised Catholic so my Jewish husband and mother-in-law coached me through the latke making process. After eating three latkes without saying anything, Joe looked at me with a big smile and said, “Oh yea, honey. These are latkes.” We like them best with a dollop of sour cream because the slight sourness brings out the sweetness in the apples and peanut butter.
Though these are the perfect kid-sized cupcakes, they’re decadent enough for adults. Their light and fluffy texture ensures that you can serve these cupcakes with confidence knowing that they’ll please even the pickiest of eaters. I took these gluten-free, refined sugar-free treats to share at a meeting of people who don’t have any diet restrictions and got a thumbs-up from everyone. The secret is to cream the butter and palm sugar by adding the sugar very slowly and letting it incorporate between additions.
Instead of grabbing for a jar of jelly, get out some fresh fruit and whip up this sandwich for a fun dessert. Use any fruit combination you choose. I used apples and raisins because apples are quick and simple to cook and hold their shape well. To serve, cut in half. Or, make this a little fancier by slicing off the crust, cutting it into fourths, and drizzle with a little warm peanut butter sauce for the perfect two-bite dessert.
