Quick, easy sugar-free peanut butter cookies
- 2 T. flour (I used white whole wheat)
- 1/16 tsp baking soda
- generous pinch of salt
- 1.5 T. peanut butter
- 1.5 T. maple syrup
- 1/4 tsp pure vanilla extract
- optional: add some chocolate chips if you wish!
- Quick and easy to make; no bake.
- Raw, vegan, gluten free.
- Acceptable as an occasional paleo-friendly treat.
1/2 cup chopped dates (pre-chopped; coated w/ dextrose)
1/4 cup raw, unsalted almonds
1-2 Tablespoons raw, unsalted walnuts
2-3 Tablespoons fresh lime juice
Combine in food processor till it starts sticking together. You may need to stop a scrape things down a couple times. Taste and add more dates and/or syrup as needed.
Blueberries in the freezer, snow outside on the ground, and a hankerin’ for something warm and sweet. What to make, that’s slightly healthy but also bona fide comfort food?!
Blueberry crumble, of course! (Blueberries are a super food. Old fashioned oatmeal’s not bad either.)
Based on this recipe for Microwave Blueberry Crumble (four servings), here’s a version that goes together super fast and easy (less than five minutes!), can be made sugar-reduced, and is scaled to make just one serving. And if you use gluten-free oatmeal and cornstarch, it could also be gluten-free!
I’m including instructions for topping it with a bit of vanilla-flavored cream, but you could, of course, top it with ice cream instead. Depending on the severity of your emergency and the contents of your freezer.
Emergency blueberry crumble for one
1 cup fresh or frozen blueberries
2 t. sugar (or one Splenda packet)
3/4 t. cornstarch
2 T. old fashioned oats
2 T. packed brown sugar (or 1 T. brown sugar Splenda blend)
1 T. chopped pecans
1/8 teaspoon cinnamon and/or a wee pinch of nutmeg
1 T. cold butter (no exceptions)
3 T. heavy cream
splash of vanilla extract
Place the blueberries in a 4- to 5-” microwave-safe dish (I used the cover of an extra-wide butter dish). Sprinkle the sugar and cornstarch on top. Cover and microwave on high for 30 seconds; stir and heat on high another 30 seconds. Repeat until the blueberries are softened and the sauce is slightly thickened.
In a small bowl, stir together the oats, brown sugar, pecans and cinnamon. Cut in the butter into the oat mixture using a fork, until the mixture resembles very coarse crumbs. You want there to still be some globs of butter, though; not completely smoothed out.
Sprinkle the oat mixture over the blueberry mixture. Cover and microwave on high for 30 seconds; stir and heat on high another 30 seconds.
Pour a splash of vanilla extract into the cream; stir till combined. Drizzle over the blueberries. Grab a spoon and enjoy!
One caveat: Snow ice cream is not about creamy, gourmet ice cream. It’s really more like ice milk. But making it is about enjoying the moment, celebrating winter, and making memories with your kids. Or the kid in you!
Snow Ice Cream Recipe
A large mixing bowl full (1 gallon or so) of snow
1 T. (or so) vanilla extract
milk, cream, almond milk, etc. — “enough”
Either place a large, clean bowl outside to collect snow while it’s still snowing, or, if you forget this step, place your bowl in the fridge till it’s well-chilled, then go out and scoop up some CLEAN snow.
|photo by The Shiksa in the Kitchen|
So, I’m fixing dinner, Christmas Eve night, and my husband says, “What are we having for dessert?” Oh my gosh — dessert?! How on earth did I forget dessert? (I’ll tell you how: I was thinking of the waffles and cinnamon rolls we were going to be having for brunch the next day!)
Then my brilliant husband goes on to say, “How about bread pudding?”
Now, if you’re not a bread pudding fan, let me tell you — neither was I, until a couple years ago when we ordered lemon bread pudding at Carrabba’s. I love anything lemon, but I’m telling you, this was heaven on a plate! Warm, sweet but with a little lemon tang, and custard-y… yum!
So a more traditional bread pudding — simply flavored with vanilla, cinnamon, and for those who like them, raisins — seems like the perfect Christmas dessert.
And it was!
It’s quick and easy to throw together, and uses ingredients you probably already have on hand. We used this bread pudding recipe from All Recipes, and topped it with the Kahlua cream sauce recipe from The Shiksa in the Kitchen. (A plain vanilla cream sauce would be good, too. Orange or maple might be nice for a breakfast/brunch version.)
With these slight changes:
– Used a demi-loaf of French bread; fresh, not day-old.
– Used a 9×9″ pan (rather than 8×8″)
– Used brown sugar, not white.
– Left out the raisins.
– Added a little fresh-grated nutmeg with the cinnamon.
– Skipped the melted butter, but drizzled a little heavy cream over it (after pouring on the egg mixture, but before baking’ I didn’t measure, but probably about 3 Tablespoons.)
– Sprinkled some pecans on top. (Next time I’ll use more and mix ’em in.)
– Baked for 35 minutes.
Mmmm… Imagine the warm, sweet aroma of vanilla, cinnamon and nutmeg, with a texture I can only describe as a tender, custardy cake. If this isn’t Christmas on a plate, I don’t know what is! But it would be just as good at any autumn or winter dinner — or brunch!
I might just make it again for New Year’s Eve!