Gluten Free Ice Cream Sandwich Cookies

Gluten Free Ice Cream Sandwich Cookies

Ingredients

• 2 cups all purpose gluten-free flour
• 2/3 cup organic cocoa powder
• 1/2 cup organic coconut sugar
• 1/4 cup organic raw honey
• 1/4 tsp kosher salt
• 3 tbsp organic butter, melted and cooled
• 1/2 cup organic extra virgin coconut oil
• 2 large pasture-raised or organic eggs
• 2 tsp organic vanilla extract
• 2 1/2 cup organic or natural ice cream

Tools & Equipment

• Parchment paper
• 3 inch round cookie cutter or a cup with a 3-inch diameter
• Baking sheets

Directions

1. Pre-heat oven to 325 degrees.
2. Mix all dry ingredients together.
3. Add remaining ingredients until dough is well mixed.
4. Divide the dough into 2 portions. Place on parchment paper, and roll into to 1/4 inch thickness. Place in freezer for 10 minutes.
5. Remove dough from freezer. Cut into large circles using a 3-inch round cookie cutter or cup.
6. Place cut-outs 1 inch apart on baking sheets.
7. Bake 8 minutes total. Rotate pans once while baking.
8. When done, let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
9. When cookies are cooled down, scoop about 1/4 cup ice cream in the middle of a cookie. Flatten ice cream and then top with another cookie. Gently press together. Serve immediately or store in freezer to enjoy anytime.

Makes 10-12 gluten free ice cream cookie sandwiches.

Homemade Iced coffee

Homemade Iced coffee

1 1/2 cup suger

2 cups water

1/2 cup instant coffee

3 Tablespoon vanilla

Heat water and sugar till sugar dissolves, add coffee and vanilla

chill

for making an 8oz glass use:

 1 cup ice, 1/4 cup coffee mixture and 1 cup cold milk

*it is also good without the ice

store extra coffee mixture in fridge.

enjoy

Bacon and Avocado Macaroni Salad

This simple macaroni salad of just three main ingredients comes together so beautifully as they get tossed in an incredibly creamy lemon-thyme dressing. It has such a wonderful burst of fresh flavors with just enough savoriness from the fatty, crisp, salty bacon. 

Ingredients

• 12 ounces elbow pasta
• 5 slices bacon, diced
• 2 avocados, halved, seeded, peeled and diced
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons fresh thyme leaves, for garnish
• For the lemon thyme dressing:
• 3/4 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 tablespoons lemon zest
• 1 tablespoon sugar
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

INSTRUCTIONS

• To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
• Serve immediately, garnished with thyme.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Parmesan Garlic Bread

This is the best garlic bread on Earth! Hot from the oven it has the perfect amount of crispiness with garlic infusing every last bite! I put my own personal twist on it with a little Parmesan cheese. I love the salty bite it adds and the extra layer of decadence.

Parmesan Garlic Bread

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

4 tablespoons unsalted butter, softened

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped garlic

1 (15- by 3 1/2-inch) loaf Italian bread

1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 350°F.
2. Stir together the butter, oil, garlic and parsley in a small bowl.
3. Using a serrated knife cut the bread into 1-inch-thick slices without cutting all the way through to the bottom, leave the slices attached to each other.
4. Gently pull apart the slices and use a pastry brush to butter them with the garlic mixture, then sprinkle with Parmesan (you don't have to use it all).
5. Wrap the loaf in foil and bake in the center of the oven for 15 minutes. After 15 minutes open up the foil and bake 5 minutes more.

Gelatin Pinwheel/ Fruity Roll-Ups

What you will need:

1 (3 oz.) pkg. jello

1/2 cup water

1 1/2 cups miniature marshmallows

What to do:

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.

Stir together water and jello powder in a glass bowl and microwave for 1 minute.   Remove bowl and stir well making sure jello is dissolved.  If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. 

 This is the key to a successful marshmallow layer!  If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set.  Creamy layer will float to the top.

Remove the pan from fridge.  At this point,  the jello should be very firm and easy to handle.  Gently pull one side away from pan and lift entire sheet onto counter.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices.  

We found it easiest to cut with a piece of thread or dental floss.  Just put the string around roll-up, cross and pull.

No Bake Oreo Cheesecake

This was a huge hit for my family!!

 I've never attempted to make a cheesecake, so I wasn't sure how it would come out!

What You Will Need:

36 oreo cookies
1/4 cup butter, melted
4 pkgs (8 oz each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla
1 tub (8 oz) Cool Whip Whipped Topping, thawed

Make It:

Chop 15 cookies coarsely. Set aside.

Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9- inch pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in cool whip and chopped cookies; spread onto crust.

Refrigerate 4 hours or until firm.

SIDE NOTE: It was easier to combine the cool whip and crushed cookies using my hands to mix. And also to scoop into pan!