peanut butter skillet cookie with bourbon salted caramel ice cream.

pbskillet

This recipe turned out to be a tag team effort! I had dinner at my friend’s house last night and her request was to bring a peanut butter cookies. I knew she was making some homeade icecream, so I made a simple peanut butter skillet cookie to top off with the ice cream. This was her first attempt at making vegan ice cream, and it was FANTASTIC. Holy moly. The combination of the cookie, ice cream and bourbon-caramel sauce was the perfect way to end the weekend. I will definitely be making this next time I need to feed a crowd. YUM.

So here are the recipes. I made the skillet cookie. she made the ice cream. Both are vegan and both are out of this world delicious.

I found the skillet cookie here, and veganized it:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons earth balance, melted
6 tablespoons peanut butter, melted
1 cup loosely packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 tspns egg replacer, mixed with 4 T warm water

Preheat the oven to 350 degrees F. In a small bowl, stir together the flour, baking soda and salt. Set aside.

In a large bowl, whisk together the earth balance, peanut butter and sugars until smooth. Stir in the vanilla extract. Add in the egg mixture and mix until combined. Stir in the dry ingredients and mix well.

Press the dough into a 12-inch oven-safe skillet. Bake the cookie for 25 to 30 minutes, or until it is set in the middle. If at any time the edges become too brown, tent the cookie with aluminum foil.

We served the cookie warm, topped with this ice cream. Make it. Now. you wont regret it.

  • 1.5 cups raw cashews, soaked overnight (or for at least 6 hours), then drained
  • 1 cup Bourbon
  • 1/2 cup granulated sugar
  • 4 Tbsp almond milk
  • 1/4 tsp sea salt
  • 1 14-ounce can full fat coconut milk
  • 3 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 cup agave nectar
  • OPTIONAL: 1 Tbsp tapioca flour OR arrowroot starch for thickening
  1. Make sure your ice cream churning bowl is frozen and soak your cashews. This is all great to do the night before.
  2. Add bourbon and sugar to a small saucepan over medium-high and bring to a low boil. Reduce heat to simmer and swirl DON’T stir, until a bubbly caramel forms. It happens pretty quick; less than 10 minutes so stay close. Remove from heat and immediately add 3 Tbsp almond milk, sea salt, and stir. Set aside to cool. Once cooled, taste and add more salt if needed. You could also add a splash more bourbon at this point, but don’t exceed 2 tsp or it can inhibit it from freezing.
  3. Add all ingredients except bourbon reduction and tapioca flour to blender and blend until smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended with no chunks.
  4. Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel.
  5. Add mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
  6. Add remaining bourbon reduction in last minute OR stir in with a spoon so there’s a more pronounced swirl.
  7. Transfer to a freezer-safe container and cover well. Freeze for at least 4-6 hours or until firm.
  8. Set out for 10-20 minutes (OR microwave for 30 seconds) before serving to soften. Will keep for up to 1 week, though best when fresh.

 

peachy creamy pops.

PeachPops

Peaches are in season! And thanks to these pops, my little guy discovered he loves peaches. He helped me make these delcious popsicles Saturday morning and then kept asking for peaches the entire weekend.

I found the recipe for these here.

4-6 large peaches
½ cup cashews, soaked for at least 4 hours
2-3 Tbsp. agave
2 Tbsp. water
1-2 Tbsp. Almond milk
1/2 tspn vanilla extract

Directions:
1. Place cashews in a container and cover with fresh, filtered water. Let soak for at least four hours, or overnight. Drain and rinse well. If you have a vitamix, you can probably skip this step. (i did! – just make sure you really blend them well during the blending process)
2. Peel peaches and roughly chop. Place in a high-speed blender and blend until completely smooth. Add 1 tablespoon of liquid sweetener if desired. Pour contents into a container with a spout and set aside.
3. Give your blender a quick rinse and add the cashews, along with the vanilla bean, 2 tablespoons of sweetener and water.  I also added about 1-2 Tbsp. Almond milk to help get this going a little bit further. Blend on high until completely smooth.
4. Into each popsicle mold, pour a small amount of either the peach puree or cashew puree, then alternate between the two until you’ve reached capacity. Using a popsicle stick or skewer, stir the liquids together slightly to create a marble effect. Place a popsicle stick in each mold and place in the freezer until completely frozen. To remove, run the mold under warm water until the popsicle easily slides out. Enjoy!

217. banana pecan cookie cake.

Two of my oldest, bestest friends came by to see our house and play catch up for a bit so I figure I needed to make something great for dessert! I had three options, and let milo pick from the three. He chose this one. And it did not dissapoint. You can always count on Joy the Baker’s recipe to be a crowd pleaser.

This recipe was really fun to make because you make everything right in the skillet! I basically made the recipe as is, except I veganized it – I used earth balance for the butter and used 1.5 tspn + 2 T water for the egg replacer. And I used pecans instead of walnuts because that is what I had on hand. We topped it with soy ice cream….YUM! It really is a cross between a banana bread and a cookie.

You can find this delicious, crowd-pleasing recipe here.

206. chocolate banana ice cream.

This time I got it right. Vegan chocolate banana ice cream. Yum.

The recipe is from vegan scoop. I just combined the banana recipe and the chocolate recipe. Cant wait to eat this in a bowl with some peanut butter too! Tonight we opted for cones. Great summer treat for sure.

198. apricot basil ice cream.

taste: good.
texture: not so good.

I finally broke out my kitchen aid ice cream maker and made a batch of apricot basil ice cream. I adapted a recipe from vegan scoop. The ice cream bowl had been in the freezer for about two months, but of course when I wanted to make ice cream, somehow the freezer door was open the night before, and the bowl wasn’t totally frozen I guess. So the texture came out pretty icey instead of creamy. Thats ok. Ill try again. And I saved this bowl of ice cream by adding some almond milk and making a milk shake. Ice cream making will hit again!