Need a little something to cool you down?

Hi everyone! I know that it has been a long time since I have posted a recipe, and I definitely have missed blogging. I’ve found it difficult lately to find the time to go to a coffee shop and write a post (it has become much harder than I imagined it would be!). Darn charging for internet… If only it was free.

The weather lately has been beautiful and I’ve been enjoying every minute of it. I have a bicycle and live near a few lakes so I have been biking or running there and enjoying the weather by laying out a blanket and reading in the sun. What have I been reading lately? Well… the 50 Shades of Grey trilogy. I won’t tell you much about it, other than it’s an interesting read (to say the VERY least). I’m sure you’ve heard plenty on the internet/radio about it, like that it has been banned in several libraries! There’s nothing like a library banning to get more people interested in a book (as if the main point of the novel wasn’t interesting enough!).

If you’ve been caught up like me in this book, or in the recent warmer days, you may need something to cool you down! Many of you know that Elysia and I taught a cooking class back in February, and Banana Ice Cream was of course our featured dessert. We made two different kinds; Moscato Infused Banana Ice Cream and the class favorite, Chocolate Peanut Butter. When you add peanut butter to banana ice cream it creates a fluffy texture sure to please! As we’ve said before, it’s super easy to make, takes little time and tastes fabulous, so give it a try!

Sorry for the lack of pictures today; unfortunately we didn’t take any at the class while we were teaching, but trust us, it’s good!

Chocolate Peanut Butter Banana Ice Cream
[Serves 2]

  • 2 Frozen Bananas*
  • 2 Tablespoons Peanut Butter (we used Trader Joe’s PB with Flax)
  • 2 Tablespoons Vegan Chocolate Chips (Chocolate Dreams is our fave brand)
  • 1 tsp. Vanilla Extract      
  • 1 tsp. Vanilla Almond Milk
  • Vegan Chocolate Syrup and Peanut Butter Cups, Optional

 – Blend the frozen bananas in a blender.

 – Add all other ingredients and blend until smooth, stopping to scrape down the sides if necessary.

– Serve Topped with Chocolate Syrup or melted peanut butter and Vegan Peanut Butter Cups.

*It’s best to remove the peel before freezing the bananas. I cut mine into three pieces usally.

 

Have you read anything good lately? I’ll be looking for something new to read soon!

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Making a Recipe Your Own

Whenever we find a recipe online, we find it hard to stick to it. We either have to veganize it (obviously), ‘healthitize’ it, or make it our own in some way. Substituting applesauce for some of the fat, stevia for some of the sweetener or flax for eggs are always common substitutions with us. We also like to add cinnamon or different flavors of extracts (almond, coconut, raspberry, maple…) to mix up the flavor. By doing these things, it’s easy to add what you like!

I have been wanting some chocolate-chocolate chip muffins since finding a vegan one at a bakery about a month ago so I finally decided to make some when we were at our Grandma and Grandpa’s for Easter. I actually did follow the recipe that time, and the muffins turned out great, but when I decided to make them again at my place, I changed it up.

The version that I made has fewer calories and more protein than the original version, thanks to the addition of protein powder (I used Trader Joe’s Vanilla Soy Protein Powder) and substitution of stevia for some of the sweetener. I also used homemade applesauce in order to make up for the liquid that was lost when I cut the maple syrup amount in half, but go ahead and use unsweetened or cinnamon applesauce instead! Although substituting ingredients hasn’t always turn out great for me when baking, the following recipe did, so I encourage you to try it and to try making other recipes your own as well!

 Chocolate-Chocolate Chip Bundts
Based on a recipe from Cookie Madness
[Makes 14 mini bundts]

  • 1 cup Spelt Flour
  • ¼ cup unsweetenedCocoaPowder
  • ¼ cup vanilla protein powder
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. Cake Spice (or sub cinnamon)
  • ¼ cup cup-for-cup Stevia
  • ¼ cup Maple Syrup
  • ¾ cup Unsweetened Almond Milk
  • ¼ cup Applesauce
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Coconut Oil (or Coconut Manna)
  • ½ cup Chocolate Chips

– Preheat oven to 350º F. Spray a mini bundt pan or muffin tin with cooking oil.

– Melt the coconut oil just until it liquefies.

– Mix the dry ingredients in a small bowl and the wet ingredients in a large bowl (excluding the chocolate chips).

– Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.

– Bake in the preheated oven for 15 minutes or until the Muffins are firm or a toothpick comes out clean.

– Eat as is or spread some peanut butter on top and enjoy!

I also made a few mini muffins as well!