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cutiecrates · 7 years ago

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Cutie Reviews: Tokyo Treat November 17

Hello! Welcome to another review :3 This one was kind of put off for a few days unintentionally as usual. I have not been having a good weekend. I spent the first half of it in the emergency room and being bed ridden, My broken T-key was giving me grief and being a pain until I managed to fix it, and I cut my finger on the grater and it took off a good layer of skin and hurts like crazy...

This months theme is... Flavorful Thanksgiving Feast!

Okay so like usual I forgot to take pics of the items obtained in the Lucky Treat box for the month. I don’t know why that keeps happening lately but here’s a list instead:

Boruto Naruto and Sasuke figures with poster

Chikinramen Wallet

Howl’s Moving Castle sticky notes and tin

Boruto Towel

Naruto Kurama plush charm

Splatoon Lil Judd cushion

Spirited Away balancing figures

Detective Konan Towel

Pokemon the movie 20th anniversary bag

Godzilla print clear folders

Mt. Fuji Soda gummies

Spirited Away No Face Figural Calendar

Pikachu Stainless Bottle

Splatoon KSA4 Acrylic cup

Yokai Watch Jibanyan Nyao Nyao Party Game

and Country Ma’am Gyokuro matcha green tea cookies

The special featured of the booklet details the special event known as Shichi-Go-San, celebrating Children the ages of 3, 5, and 7. As well as the best locations to admire Autumn foliage in Japan. The prize items for the month were Dr. Slump and Dragonball themed.

Before I get to the contents I wanted to mention that I noticed something in the booklet changed. The once “mysterious“ Dagashi Mix section now reveals what you get! This would have normally bugged me, but I never look in the book until after I see what I got, so I can still avoid spoilers~

Alrighty, so these are our misc items of the crate: The drink, the DIY candy, the mystery toy or charm or accessory. I plan on covering the DIY candy next, but for now let’s focus on our cute drink and accessory item~

Our Drink is the delicious looking Kirin Chocolate Mint Milk Tea. I believe we had milk tea by this brand before, and it was pretty good last time so I had high hopes; especially since I ♥ anything mint-chocolate!

Rating: ♥ ♥ ♥ ♥

Ironically, while I don’t like milk or tea, I’ve been enjoying milk tea as of late. I especially love this Kirin brand, with their eye-catching and fun designs. The flavor was light, and it made me think of a sugar-free melted chocolate ice cream with mint flavoring. I really liked it- but I do wish it was stronger in taste.

Besides, the drink we also got this cute Gudetama Magnet, based on various egg dishes. I got this before in a prior box, but that one was animal themed :3 I really like sushi, so the one I got was perfect!

Rating: ♥ ♥ ♥ ♥ ♥

It’s not a food, but is is Gudetama. I love mystery/blind bag items like this too and I love finding them in the Tokyo Treat box. It’s fairly common and I appreciate it since it’s a lot more rare in the other ones.

These are two of the Regular items in the booklet, including some Super Light Rice Crackers, the Wagashi item for the month made from White Rice found in Niigata. They are light and airy with a melting texture, and are flavored with a mixture of soy sauce and ginger.

They’re also gluten free, but 240 calories as a whole. I’m not really complaining though ;3 sometimes we need to indulge.

Rating: ♥ ♥ ♥ ♥ ♥

These are very yummy, and while I could taste a little bit of the ginger and soy sauce, the flavor combination also reminded of chili oil, minus the spice. The rice didn’t really have an identifiable taste, but that is a bit common with rice-based snacks. With these, we have the Sapporo Multi-veggie Sticks by Calbee. These fun little sticks boasts usage of SEVEN vegetables Σ(･口･) Including red pepper, pumpkin, spinach, carrot, red beet... and I’m guessing potato, tomato, and/or onion. Neither lists really go into detail about all seven. They’re a total of 116 calories. Rating: ♥ ♥ ♥ Usually I like vegetable-themed chips or snacks. As much as I’m not a huge fan of vegetables themselves. I also generally like this brand; but I’m not a big fan of this particular blend. At first they weren’t so bad, they tasted like a plain potato. But now they kind of taste yucky O x < ‘ The plus side is, I do know that you can actually make a potato dish using stuff like this and a few other ingredients. A youtuber I like tried it out once so I might see if there’s something I can do with these.

Well you know what they say, Chocolate makes everything better! And here we got some fun looking chocolate~♥

In order we have Choco Flakes Crisp Balls - Kinako, Kinako is a roasted soy flour that can be found on various sweets, mainly during Autumn/Fall to add a bit of a sweet and nutty flavor. Choco Flakes is a crisped cereal coated in flavored chocolate, and 267 calories!

Kinako is also what I keep claiming my Squishies smell like. If they don’t smell like rubber, this is that exact scent. I don’t know how, and I don’t know why- but it is.

Rating: ♥ ♥ ♥ ♥ ♥

These are very tasty x3 That’s really all I have to say about them though. I really enjoyed them, although I was perturbed by the large Calorie amount...

Speaking of high calories, we also get some Double Fromage Pocky! Premium or “special pocky“, which is pretty much just a smaller pocky with 3.2x more chocolate, both whipped and milk. Fromage meanwhile, is basically a fancy word for cheese, and the stick itself is chocolate, giving it a delicious and elegant twist.

Each stick is 120 cal. Something else I like is that you get three, individually wrapped packs in this box. Perfect for keeping them fresh, or gifting to someone special~

Rating: ♥ ♥ ♥ ♥ ♥

The stick itself is pretty plain (but that is common with pocky), but the thick layer of coating blends in with it wonderfully and totally redeems it. It kind of reminded me of cookies and cream, with a hint of sweet cheese-flavor.

Lastly is this big, eye-catching Giant Chocolate Snack! This crazy looking stick is bigger then a drink bottle- and it comes in a colorful, cool looking wrapper!

Despite it’s size it is very light and airy feeling, and apparently made from peanut and corn puffs and is very light in texture. Rating: ♥ ♥ ♥

It didn’t taste bad at all, but it’s not really my sort of thing. Like texture wise it was really nice, but when I ate it I noticed it was really bitter tasting, and not in a good way like dark chocolate.

Keeping with the sweets theme, we have two pink candies, including a twisty Twisted Marshmallow that was available in a variety of colors- but tasted like plain marshmallow no matter which type you got.

Rating: ♥ ♥ ♥ ♥ ♥

I’m obsessed with marshmallows! This was ultra-soft and stretchy and squishy, I couldn’t help but play with it before eating it~

The other item is something I’ve had before in two other flavors (Soda and Fruit blend), but seeing this vibrant pink tube got me veeeeeeery excited! This is the brand new Strawberry Ramune by Morinaga.

Rating: ♥ ♥ ♥ ♥ ♥

I’ve been a big fan of these cute bottle candies since I tried my first one, and this flavor didn’t disappoint. It tastes like any other Japanese strawberry candy, and the container is a great way to keep them protected- and it looks adorable~

You know, I almost feel like this crate was catered for me this month- Strawberry candies, mint-chocolate milk tea, a yummy rice snack, and now TWO cola candies?!

We have a Cola Gummy, as well as these Vending Machine Cola Gummies ♥ Two similar, but very different gummy candies.

The Cola Gummy is a decently sized gummy covered in sugar for a total of only 39 calories. As you can see in the picture, it’s wider and bigger then the biggest gummy in the vending machine pack!

Ratings: ♥ ♥ ♥ ♥

The cola gummy is pretty tasty at first, it reminded me of my favorite cola gummies, or the chupa chups cola lollipops. But days later when I finished it, I noticed the flavor remained for about five seconds- then started to taste a little gross. So it’s perfectly fine if you eat it within the time span of opening it!

I also don’t like that was it really hard DX it reminded me of those soft jelly gummies, but it did not match in texture.

Meanwhile, the vending machine set says it is 73 calories PER gummy, or pack. I can’t really tell. It’s by a brand I’ve seen before who made some other cola candies I haven’t been able to find myself.

Rating: ♥ ♥ ♥ ♥

I really like the fun design inspiration for this pack ♥ You have cans, drinking bottles, large cans, and larger drink bottles. The flavors also vary like most cola candies, in that the yellow/clear part is usually pineapple or lemon flavored, while the brown is cola. and I noticed they are still really soft and taste good a week or two after opening them.

Ironically, while this set is more fun and held up a lot better then the other one, I think the flavor for the other gummy (before it went south) was better.

Of course you can’t celebrate the last bit of Fall/Autumn without including some fun sweet potato snacks. Calbee returns with these Osatsu Snacks, made from steamed and baked Anno sweet potato. This is a special flavor, in that you can only get it during the cold seasons.

(Fun bit of Trivia, Osatsu celebrated their 35th anniversary last year!)

Rating: ♥ ♥ ♥ ♥

These fun, scallop-looking chips are light and crispy, and they essentially just tasted like regular potato chips with a touch of sweetness. They were pretty nice.

I know, you’re all probably observing that strange jelly looking stuff right? You’re not the only ones, I was perplexed by the Baked Sweet Potato Yokan too.

A Yokan is a jelly-like snack usually made from red beans and often included chestnuts. I noticed it seems to be a lot more “common“ during cooler seasons, and I’ve also seen potato variations such as this, and purple. The snack has a jelly texture, but consistency of beans.

Rating: ♥ ♥ ♥

It’s... unique. I’ll put it like that. It’s not bad though, it tastes like a buttery potato and is really, really sweet. In terms of personal opinion I’m sort of in the middle with it, I don’t hate it, but I don’t love it. It’s unusual, but it was fun to try!

(I was actually tempted to see if I could melt this down and put it on bread, just to see what it was like. . . . but I decided against it when I thought it would have disgraced the efforts someone put into making it. I know I’m weird.)

Of course, despite how good a box is, there’s always one or two snacks that leave you feeling like “they’re okay...“ or “ew!“. That’s part of the experience though :3

The first one is a Yakisoba Sauce Snack composed of small puffs (rice or barley I assume), and snacking noodle pieces.

Rating: ♥ ♥

I’m not a bit Yakisoba fan, I’ll admit that now. The packaging is adorable, and if you like stuff like this you get a big amount of it in the little bag (it’s like the smaller the bag, the fuller it is, am I right?). I liked the little puffs, but in general the flavor was too strong for me and I didn’t really like it.

I did have someone who did though, so it made a nice surprise snack for them later.

This other snack fared a little better, not because I like squid- but some squid things aren’t terrible and I try to give them a chance. This is a bag of SQUID CRACKERS!

Rating: ♥ ♥ ♥

This is a savory, fried snack- and I know that probably sounds like heaven right now. Well in comparison to other squid snacks I tried and disliked, it kind of was. The texture was sort of a mix between crispy and crunchy, and while I ate it with no problem, I wasn’t too crazy about the underlying squidiness/sea food flavor I was picking up.

I will say that it’s on the lighter side though, so if you’re a fan of those flavors it might be too light. For me personally it was just enough.

We’re down to our final two items of the November crate :D We have Mild Roast flavor Pretz featuring a character I’ve seen before but I’m not familiar really with. I see him and his friends on a lot of stuff, but it’s not a series I‘m familiar with.

Each stick or pack in total is 114 calories.

Rating: ♥ ♥ ♥ ♥ ♥

These are really good. What I enjoy about Pretz is that they are essentially a savory/alternate pocky. They’re crispy but a light snack, and there’s tons of flavor varieties.

These taste like a plain pretz stick (which is already hard for me to describe) with a light buttered taste, like snacking crackers. After everything else in the crate I tried though, it was a welcoming addition.

As usual we also get a monthly Umaibo, this time the flavor was Cheese! Rarely do I ever find an Umaibo I dislike, and of course this was no exception. I mean come on, it’s CHEESE flavored ;3

Rating: ♥ ♥ ♥ ♥ ♥

Now I can’t say I loved it more then the corn potage flavor, because that one is the ultimate champion of Umaibo. But it was definitely in the top 10! It tasted like most other crispy, airy cheese puffed snack I’ve eaten.

♥ Cutie Ranking ♥

Quality - 4 out of 5. I don’t think I had anything bad to remark upon this time, and for the price paid I believe it was fair. The box was fine, and I loved the adorable bonus item.

Content - 4 out of 5. It wasn’t perfect, but I really enjoyed it. We got a nice blend of sweet and savory, which I prefer and find more enjoyable then just one type of thing.

Theme - 4 out of 5. Most of the stuff definitely made me think of Fall/Autumn. I can’t say I thought of Thanksgiving, although the potato stuff did kind of remind me of the Holiday. I know they could have done even more to make the theme better.

Total Rank: 12 out of 15 Cuties. I’m not sure if I preferred this box to any in particular. It was definitely good, maybe even great- but I know they could have also made it a little bit better in terms of theme- although I don’t think it was necessary. I fairly enjoyed everything the two things I wasn’t in love with still scored decently.

♥ Cutie’s Scale of Yummy ♥

1. Rice Crackers - The best snack in the entire box x3 I LOVED these!

2. Chocolate Mint Milk Tea - I wish the flavor was stronger, but it was still really tasty. I love the cool f

3. Choco Flakes - Yummy :P

4. Fromage Pocky - Fancy and tasty!

5. Cola Gummy - I hated the rough texture >x< but the flavor was better then the other one when I first opened it.

6. Vending Machine Cola Gummies - These were good, I loved the design/motif and details. But in terms of flavoring, the other candy was just a little better...

7. Strawberry Ramune Candy - I love strawberry-anything!

8. Osatsu Snack - These were tasty, but the flavoring was a little light in them. I didn’t hate them at all though, sometimes you need the light sweetness to balance out all the stronger flavors.

9. Twisted Marshmallow - Same as below, again. Delicious and kawaii, but nothing different. I adore marshmallows though so I’m not really complaining.

10. Cheese Umaibo - Same as below, it was delicious but nothing new or exciting.

11. Mild Roast Pretz - I actually really liked these :3 but they were fairly plain in comparison to the rest of the items.

12. Giant Chocolate Snack - It wasn’t bad either, It just wasn’t my thing you know? I don’t like peanuts much and it wasn’t the type of bitter I enjoy.

13. Sweet Potato Yokan - I didn’t hate it, I didn’t love it. It was sweet and buttery.

14. Squid Crackers - Meh. They weren’t bad honestly.

15. Veggie Sticks - They weren’t bad, but they were kind of bland in my opinion...

16. Yakisoba Sauce Snack - I’m sorry, I just don’t like it!

Alrighty, we’ve come to the end of another Cutie Review. I hope it was okay, and I apologize to anyone who might have actually been waiting for this. I still have 2 November boxes I need to cover before I can move on to December- but I plan to hurry up and do the DIY candy review first since it won’t take nearly as long to do.

Here’s a fun question in the mean time; Do you guys like potatoes? Sweet, Purple, Regular? Do you have a specific dish you like? Be sure to tell me :3

Until next time, stay Sweet Potato Cute!

#tokyo treat #tokyotreat #thanksgiving #chocolate mint #pocky #fromage #cola #cola candy #cutie reviews #rice snack #gudetama #diy candy

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powershirt8-blog · 6 years ago

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Grain-free, Nut-free Vegan Chocolate Chunk Cookies

Well, I finally did it—feast your eyes on these grain-free, nut-free vegan chocolate chunk beauties!! Whew. Nicole and I, along with a couple bonus mama testers (shout-out to Cynthia and Jen!), teamed up to test about 25 batches of cookies these past few weeks! High fives all around. I couldn’t do it without these amazing ladies.

Over the years I’ve been asked so many times to develop grain-free vegan cookies…and nut-free vegan cookies…and grain- AND nut-free vegan cookies! Haha. So you know what I did? I created grain-free and nut-free vegan cookies. It wasn’t easy, but the journey was rather delicious. These cookies have actually been in the making for a couple years as I went back to an old grain-free cookie recipe that I started developing and then forgot about. Score!

This recipe uses cassava flour, which is a grain- and gluten-free flour made from yuca with good binding properties and a neutral flavour. I wanted so badly to share a swap for the cassava flour (as I know it’s not a common ingredient), but I’m just not quite there yet—although I have been experimenting with arrowroot starch as an option! Stay tuned. So today, instead of a flour swap, I thought I’d share some other allergy-friendly OSG cookie recipes that might suit your needs in the list below. I’ve also included suggestions for where to find cassava flour within the recipe itself.

If you don’t have cassava flour on hand and still want to make some cookies (of course you do!), here are some of my nut- or grain-free vegan choco chip cookie options:

Nut-free vegan cookies:

Flourless Peanut Butter Cookies from Oh She Glows Every Day, p. 213. You can swap the peanut butter for natural smooth sunflower seed butter.

Crispy Almond Butter Chocolate Chip Cookies from The Oh She Glows Cookbook, p. 265. See the nut-free option on page 266.

Grain-free vegan cookies:

Crispy Almond Butter Chocolate Chip Cookies from The Oh She Glows Cookbook, p. 265. See the grain-free option on page 266.

Gluten-free vegan cookies:

Any faves out there? I’d like to think there’s something for everyone. :)

Let baking season begin in 3…2…1…GO!

Vegan, gluten-free, grain-free, nut-free

By Angela Liddon

I’ve had so many requests for a grain- and nut-free version of my popular vegan chocolate chip cookies and I’m so happy to have one to share at long last. These delicate cookies are light as air and use sunflower seeds (both in butter and ground form) to create a rich and “nutty” cookie. Sometimes sunflower seeds can lend a bitter flavour, but these cookies have a mellow and pleasant taste! I also use cassava flour, which is a grain- and gluten-free flour made from dried yuca. I’ve found it has good binding properties and a neutral flavour for baking. You can purchase it on Amazon or find it in some health food stores. It’s very important to follow the instructions exactly as written as these cookies are sensitive to even small changes. This recipe is adapted from my Jumbo Chocolate Chunk Cookies.

Yield 9 medium/large cookies

Prep time 10 Minutes

Cook time 10 Minutes

Total time 20 Minutes

Ingredients:

For the wet ingredients:

1/4 cup (63 g) natural smooth sunflower seed butter*

2 tablespoons (25 g) packed brown sugar

2 tablespoons (30 mL) pure maple syrup

2 1/2 tablespoons (37.5 mL) coconut oil (room temp) or grapeseed oil**

For the dry ingredients:

6 tablespoons (54 g) raw sunflower seeds

3 tablespoons (30 g) cassava flour***

1 teaspoon (2 g) ground chia seed****

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/3 cup (50 g) dark chocolate squares

Directions:

Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.

To a large bowl, add the wet ingredients (sunflower seed butter, brown sugar, maple syrup, and oil) and stir until completely smooth.

Place the sunflower seeds into a food processor and process for about 40 to 60 seconds until a fine meal forms. You want to process the seeds to as fine a meal as possible without them turning into butter!

Add the dry ingredients (ground sunflower seeds, cassava flour, ground chia seeds, baking soda, and salt) to the wet mixture bowl and stir until thoroughly combined. The dough will be very sticky, but this is normal. Chop the chocolate, reserving one heaping tablespoon for later. Stir the remaining chopped chocolate into the dough until combined.

Using a 2-tablespoon (30-mL) cookie scoop (or simply a spoon), scoop small mounds of dough onto the prepared baking sheet a few inches apart. There’s no need to flatten the mounds as they’ll spread out during baking. Now, using the chocolate you set aside, press a few chunks into each mound (this just helps the cookies look a bit more chocolaty when baked!).

Bake for 10 to 11 minutes (I bake for 10 minutes) for a soft and tender cookie.

Remove cookies from the oven and cool directly on the baking sheet for 10 minutes. Using a spatula, gently transfer each cookie (they’ll be very fragile) to a cooling rack for another 10 to 15 minutes. The cookies will be crumbly until they are fully cooled, so it’s very important that you give them some time to firm on the rack (I know, it’s the hardest thing you’ll ever do!).

Serve and enjoy! Cooled cookies will keep in an airtight container in the fridge for 1 to 2 days, or in the freezer for up to 4 weeks. I love the delightful “snappy” texture these cookies get as the chocolate firms up from chilling!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Source: https://ohsheglows.com/2018/09/06/grain-free-nut-free-vegan-chocolate-chunk-cookies/

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kristinsimmons · 5 years ago

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Obsession-Worthy Peanut Butter Cookie Ice Cream

Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…Wow, it must’ve taken so much for her to share that. At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did.

Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala (you can see some photos in my saved story on Instagram!). In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power.

After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me!

It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it.

There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. ;) I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again.

After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography.

The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let me know!!

Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system!

This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a vegan ice cream bender since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy.

Happy Canada Day long weekend to my Canadian Friends! And an early happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

5 from 1 reviews

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspired by Cookie + Kate.

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.

Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream).

Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.

This is the ice cream maker that I use and love. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don't worry, my machine doesn't seem too offended and still makes great ice cream!).

No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

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beccameliora · 5 years ago

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Read More Obsession-Worthy Peanut Butter Cookie Ice Cream

The following post Obsession-Worthy Peanut Butter Cookie Ice Cream is republished from Oh She Glows by Angela (Oh She Glows)

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

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#Oh She Glows

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susantregre · 5 years ago

Text

Obsession-Worthy Peanut Butter Cookie Ice Cream

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

from Oh She Glows https://ift.tt/2YkwnfJ

#Oh She Glows

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werresnutrition · 7 years ago

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My Two-Week Vegan Test Drive

*Disclaimer: I’ve been eating honey, which is technically not vegan, throughout the two weeks.

After watching What the Health two weeks ago, I was totally totally disgusted by meat. I certainly don’t agree with everything they said, or even a lot of what they said, but I’ve always known the meat industry in this country was pretty awful, so I decided not to eat meat for a while. Then I thought why not take it a step further and go totally vegan, just for a two-week trial run and see how it goes. I kind of decided this about 11am, after I’d already had a vegan breakfast, but I didn’t take my weight or have time to get any blood work done. I emailed my amazing sister-in-law (She and my brother-in-law were totally vegan for a while and now try to eat vegan at least when they’re home and cooking for themselves.) to get some recipes and tips, and she went above and beyond what I was expecting with a ton of recipes, great advice, and some of her favorite vegan blogs to follow (I will include this information at the bottom of the blog.).

A lot of people think they’ll be “starving” if they follow a vegan diet, and I expected to be more hungry than normal, but I wasn’t at all! I was a little hungry when I got home from work, which I usually am, so I had a handful of pistachios before going to the gym, but I never felt hungry or deprived at all yesterday.

A lot of people also expect to experience more gas and bloating with all the added vegetables and beans, but I did not experience a difference during my first day.

July 13, 2017

Day 1:

Breakfast: Plain soy yogurt with fresh blueberries, hemp hearts, and a drizzle of honey; gala apple

Lunch: Vegan bowl with quinoa flour rotini, salsa, half an avocado, half an orange bell pepper, and about ¼ cup salsa

Dinner: Vegan bowl with brown rice, black beans, garbanzo beans, broccoli, green beans, and artichoke salad with a couple of tablespoons of the oil from the salad is in

July 14, 2017

Day 2:

I weighed myself this morning at was at 120 (with clothes). Will do the same at the end of the two weeks. Blood pressure around 9am was 97/66

Breakfast: Plain soy yogurt with fresh blueberries, chia seeds, and a drizzle of honey, gala apple

**One of my clients brought in a back of salty snacks because she thought she was getting cheddar flavored, turns out it was jalapeno cheddar, so she brought them to me because she knows I love hot foods, and she hates them. I can’t eat them because of the dairy in the ingredients :( **

Lunch: Vegan bowl with brown rice, half an avocado, salsa, black beans, and half an orange bell pepper

Dinner: Cheese-less pizza! It’s not as bad as it sounds - it’s actually quite good! I ordered traditional crust with pineapple, and the waitress didn’t even look at me funny when I ordered it without cheese, which I had totally prepared myself for. I had to say no to my fiance’s birthday cake when we went back to his parents’ house to celebrate his birthday :(

July 15, 2017 (Fiance’s Birthday!!!)

Day 3:

Breakfast: Larabar after the gym

Snack: Handful of pistachios

Lunch: Benitos and salsa - not the healthiest, but nothing sounded good, and I was bummed about being vegan and not being able to eat a piece of birthday cake

Dinner: Vegan salad from Cheesecake Factory (well, about ¼ of it - it’s huge!!)

July 16, 2017

Day 4:

Breakfast: Vegan biscuits and gravy

I used my recipe for 2-ingredient biscuits, which calls for self-rising flour and heavy cream, but I subbed cashew milk. They didn’t turn out as well as when I’d used heavy cream, but they were fine with the gravy. I used my normal gravy recipe but subbed cashew milk for regular milk and used Morning Star sausage patties the I ran through the food processor to crumble them. After looking at the package, they patties were made with egg whites, so again, not 100% vegan TECHNICALLY, but for my purpose of doing it, I figured I could get away with it.

Lunch: Peanut butter sandwich, handful of almonds, and a Larabar

Dinner: More Cheesecake Factory salad and some pretzels

July 17, 2017

Day 5:

Breakfast: Smoothie with half an avocado, ½ cup blueberries, ½ cup coconut milk, and half a scoop of vanilla protein powder; gala apple

Lunch: Leftover vegan biscuits and gravy and some home grown grape tomatoes :)

After work snack (about 5pm): pretzels and salsa (yeah I know it’s a weird combo) and some almonds

Dinner: Yet again more Cheesecake Factory salad; this time I added more garbanzo beans and balsamic vinegar; coconut ice cream bar for dessert

July 18, 2017

Day 6:

Breakfast: Plain soy yogurt, old fashioned oats, honey, and blueberries; gala apple

Lunch: The last of my Cheesecake Factory salad (finally!) and some pistachios

After gym snack: about a cup of almond milk with about 1/3 scoop of vanilla protein powder

Dinner: Lentil tacos made from the recipe my SIL shared with me (recipe link below)

http://www.isachandra.com/2011/05/ancho-lentil-tacos/

July 19, 2017

Day 7:

Breakfast: Avocado, blueberry, almond milk, and vanilla protein powder smoothie; gala apple

Lunch: Vegetarian burrito from Q’doba (flour tortilla, brown rice, black and pinto beans, roasted chile cord, salsa roja, guacamole, and shredded lettuce)

After work snack: Black pepper pea crisps

Dinner: Vegan broccoli “cheese” casserole (recipe link below)

http://www.connoisseurusveg.com/vegan-broccoli-cheese-casserole/

Dessert: Vegan cookie dough for one (recipe link below; you can also use agave nectar instead of maple syrup; I used almond flour instead of all purpose flour, and it tasted like and had a similar texture to those Neapolitan coconut slice candy bars - yum! I left out the chocolate chips because I didn’t have any vegan chips)

http://theliveinkitchen.com/vegan-cookie-dough-one/

July 20, 2017

Day 8:

Breakfast: The last of my vegan biscuits and gravy; gala apple

Lunch: Salad made with red leaf lettuce, Romain lettuce, green cabbage, garbanzo beans, and balsamic vinegar

Dinner: Lentil taco salad (just used leftovers from dinner on the 18th and piled some lentils on top some Romain lettuce and topped it with salsa)

July 21, 2017

Day 9:

Breakfast: Blueberries, two lemon date protein balls, and a gala apple

Lunch: Leftover broccoli casserole

After work snack: Snapea crisps, pistachios

Dinner: Half of a small vegan pizza from Papa John’s (traditional crust, no cheese) with jalapenos and extra sauce (was also excited that I got to eat the garlic sauce too - I always thought it was garlic butter, but no, not butter, just dipping sauce! Yay! It’s the small victories in life….)

July 22, 2017

Day 10:

Breakfast: Coconut cream pie Larabar after the gym

Brunch: Leftover half of my small vegan pizza from Papa John’s and a chocolate cashew milk ice cream bar

Afternoon snack: Snapea crisps

Late dinner: Bean and rice tostada from Roscoe’s tacos; a couple of handfuls of Frosted Flakes

July 23, 2017

Day 11:

Breakfast: Bowl of Frosted Flakes with almond milk

After church snack: A handful of veggie pretzels

Late lunch: Grilled Portobello cap topped with avocado, chopped red and green bell peppers, fresh basil, and salt and pepper; Bush’s Grillin’ Beans; pineapple and watermelon

Dinner: I was still fairly full from our late lunch, so I snacked on more watermelon and pineapple and some veggie pretzels

July 24, 2017

Day 12:

Breakfast: Plain coconut yogurt, old fashioned oats, and blueberries; gala apple

Lunch: Leftover Grillin’ beans and Portobello cap from yesterday’s late lunch

Dinner: Greek salad from Oaken Barrel (asked for no feta; lettuce, kalamata olives, tomatoes, cucumbers with pita and vinaigrette) and a bowl of black bean soup

July 25, 2017

Day 13:

Breakfast: Avocado, blueberry, and coconut milk smoothie

Lunch: The rest of the Grillin’ beans with red and green bell peppers, cucumbers, and cauliflower

After work snack: Pistachios

Dinner: Lentil taco (leftovers from last week - gluten-free shell, guacamole, lettuce)

July 26, 2017

Day 14:

Breakfast: Gala apple and two lemon date protein balls

Weight: 119 with clothes

Lunch: Vegetarian burrito from Q’doba (flour tortilla, brown rice, black and pinto beans, roasted chile cord, salsa roja, guacamole, and shredded lettuce)

Blood pressure: 96/41

After work snack: tablespoonful of peanut butter; snapea crisps

Dinner: Homemade vegan vegetable soup (vegetable broth, V8 spicy tomato juice, cabbage, yellow squash from my grandma’s garden, seeded jalapenos from my friend’s dad’s garden, and green beans from my garden)

First day off of vegan diet: A huge piece of cake my *future* mother-in-law made for my fiance’s birthday that I’d frozen for this very day :) I didn’t even wait for it to completely thaw, and it was DELICIOUS!

My response to What the Health‘s claim that vegan is the only way to go is this: yes, a vegan diet is healthy because mostly you can only eat plant-based whole foods. You are very limited in snacks because so many traditional snack food contains dairy and/or eggs. A lot of desserts and breakfast pastries are also a no-no on a vegan diet, so there go a ton of calories a lot of non-vegans are getting on a daily basis. Therefore a person on a non-vegan diet who then makes a lifestyle change to become a vegan is very likely to drop weight as he or she will be cutting a lot of calories because their diet will be limited. The person will also likely have better blood work results and feel much healthier 1. Because he or she will be getting more vitamins and minerals because they will likely have to increase their intake of fruits and vegetables, 2. Because that person will end up having to switch out a lot of processed foods for whole foods, and 3. Because he or she will likely lose weight.

My final thoughts on my two-week vegan test drive are that a vegan diet is totally doable, but it definitely has its challenges, especially when out to eat or eating at a relative/friend’s house. I never felt more hungry than I normally do, and I felt the same during and after my workouts. I also never experienced a difference in bloating/gas during the vegan test drive. I did not experience a significant weight change or notice a difference in my blood pressure (I’ve been monitoring it throughout the two weeks but not always recording it).

While it is a doable diet, it needs to be done right, and those following a vegan diet, especially strictly, need to make sure they are getting all the vitamins and minerals that are essential to our health. It is very important to learn which veggies, legumes, and grains, when mixed together, provide a complete source of protein, and sometimes it may be necessary to supplement with protein and/or certain vitamins (including B12). It is AMAZING how many processed foods and snacks are made with some form of dairy. I had to say no to a lot of my favorite snacks, even chocolate, because of their ingredients.

For me personally, I can see how it would be hard to follow a strict vegan diet for an extended period of time. I struggled with cravings for ice cream and my favorite snack foods that were out of my diet because of dairy. The cravings were worst when I was hungry and/or bored, and I also think my brain was telling me I wanted these foods because I knew I couldn’t have them. My fiance is not into going vegan, and we eat with his parents (also not vegan) a few times a month, and it would just be too difficult and not worth it to me (I don’t have any religious beliefs that restrict what I can eat) to permanently become a strict vegan. That being said, I will likely maintain a mostly vegetarian diet, as I’ve never been a huge fan of meat, and after What the Health, I’m even less of a fan. I will still make some of my favorite vegan dishes just because I like them, but I won’t be strict about it. Plus I’m really excited to dig into that piece of my fiance’s birthday cake that I stuck in the freezer for myself when my two-week test drive was over!

Think positive, stay active, and smile. -A

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thecoroutfitters · 8 years ago

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Written by R. Ann Parris on The Prepper Journal.

For a lot of us, companion animals are as much family as the people we don’t really want to see even on the holidays. For some of us, they are working partners, part of our mental well-being, and our therapy all rolled into one. While most of our companion animals are going to be cats and dogs, there are also birds, pigs, goats and even horses that fit the bill of a pet as opposed to solely being livestock. Livestock or pets, we took responsibility for a feeling creature’s life, and we owe it to them to take care of them.

That means adding to the long lists of things we need to do, buy and plan for should our worlds fall apart on either a small-scale or a large-scale.

I’ll mostly focus on the cats and dogs, but a lot will apply to anything, from ferrets to pot-bellied pigs.

Water for Mr. Whiskers

Just like people need food and water, so do our animals. Ferret to bunny, pony to puppy, if the animals dehydrate, we’re in a world of hurt.

Water is going to really be a biggie should the world or nation ever collapse. Try to monitor the water use in winter and in summer, or in high-activity seasons, so we keep at least a week or so on hand for them (ideally more).

With animals, we also have to remember that a lot of them pant. Whether it’s a stress action or cooling action, panting will dry them out and we’ll need to allot extra water for them.

It may be possible to do sub-cutaneous fluids for even very small livestock if it becomes necessary, but ideally, it’s not necessary. In an emergency, we’ll have to monitor our animals just like we do small children and seniors.

Bathing animals may take an even lower priority, but in that case, we may need to come up with a smell and-or pest plan.

Commercially Available Long-Storage Foods

Food might be simple, or it might be more complicated.

There are “normal” commercially available freeze-dried pet foods. There is no way I’d buy them. I’d be totally broke and then my beloved fur-balls would be in a shelter anyway.

There are long-term storage foods available in buckets. The Ready Store sells one, and MayDay makes another. One of the wholesale bulk warehouse stores sells a bucket of food for cats or dogs as well.

I consider them about on par with Ol’ Roy, on top of being expensive. I do have a couple of buckets of cat food (I really think they came from Costco) but I have every intention of using a Pearson Square to make it part of the protein component and it’s mostly there for helping to clean their teeth.

MRE Depot sells doggy biscuit treats and at one point sold those “quart” #2.5 cans of dog and cat food. However, MRE Depot tends to … think very highly of their products, and I have dogs who consider those single-serving cans.

Plus, again, this is not Blue Buffalo or Nutrish level dining here.

Therefore, I tend to avoid the commercial long-storage options. I either repackage, or I create “normal” food storage for my furry friends.

Repacking for Rufus & Rex

I pack Milky Bones and Alpo squares in mylar and oxygen absorbers, and in canning jars with oxygen absorbers. I keep in several bags of food that get rotated, even with the oil-rancidity risks of our hot Southern summers. (Wowser article that I ignore)

I have tried to repackage bagged pet food in Mylar with oxygen absorbers, but it tends to barely extend the life by 2-4 months – which is not overly worth it to me. In cooler climates, with fewer or smaller animals, it might be worth it to be able to open smaller increments.

Stocking Up for Socks & Spot

I could just buy cans of cat and dog food, but we rarely feed it. That means whole stacks of flats end up donated on a regular basis as it comes time to rotate, and the deductible barely dents replacement costs every year.

While I don’t mind giving some extra love to unwanted shelter animals, I need to be able to take care of mine.

Years ago when imported foods started making animals sick, I started making homemade food. There are a million and five recipes available, with the best options very home and animal-specific.

We had incredible results from it. The older dogs perked up, leaned down, tightened up, and played more. Periodic tummy sensitivities and Gassy Gus went away almost overnight. Attention, retention, and stamina went through the roof.

I no longer make all of our pet feed, but I do still make a portion of it and I tend to make extras of certain foods to add to the scraps our animals get.

For us, a casserole or soup worked best. I make up enormous kettles in one go, freeze a portion, and pull out three days’ worth at a time to defrost. It’s then as easy as scooping.

For an emergency, it won’t be quiet that easy, since I won’t have fridge and freezer space for the pets’ foods, but I will still be making them basically human foods.

Storage Foods for Pets

Powdered Eggs make up the backbone of the protein and fats that are stored for the dogs and cats. Commercially, they’re available as whole eggs or scrambled egg mix. They can also be dehydrated at home if inclined.

Oatmeal, barley, brown rice & white rice are my go-to feeds for the dogs, both in daily life and in the stored foods. The oatmeal especially is cheap, fast, and easy. The grains make for a decent calorie base and belly filler for dogs and rodents.

Potatoes are stocked for both the cats and the dogs, home-dehydrated as well as commercial buckets and #10 cans of slices, dices and grated shreds. I even can baked potato skins, although the cats won’t touch those. They’re full of good nutrients for the dogs.

Apples, Carrots & Sweet Potatoes are present for the cats and dogs, with the dogs a little heavier than the cats on the apples and sweet potatoes or sweet African yams. Again, I can dehydrate them at home, or buy them in affordable bulk to repackage or already set in cans and buckets. The veggies give the animals much-needed vitamins, just as they do us.

Peas are no longer part of my animal-diet plan. Some dogs handle them, some don’t. There are enough other options, I tend to just skip them now, but for years I included them.

Berries are fine for cats and dogs most of the time, but they tend to be expensive and human favorites so with the exception of copiously producing cranberry-equivalent bushes, I don’t allot many to the animals. Cats and dogs are less likely to eat the bitter berries than birds or ferrets.

Greens are dehydrated, purchased dehydrated, and grown in tin soup cans, small Dollar Tree cubes and planters, and outside. They’re also foraged wild. While the animals may not be super wild about them, and the greens should represent a smaller proportion of feed than even something like apples or carrots, they are another one that is stacked-legit with nutrients – especially the nutrients we’ll find lacking in lean animals and winter.

Boiled with something meaty or flat-fried or baked-and-chipped eggs, our cats, dogs, rats, and ferrets will dive on greens just as fast as they will a chunk of salmon jerky or broth from meat trimmings.

Milk gets stored as a calcium source and calorie boost. My animals handle whey milk and soy milk without any problems, so I can buy whatever’s cheapest at the time. Previous animals have handled raw milk and goat milk even if pasteurized was off the table.

Most long-storage milk is fat-free, so I have to be aware and get their fats in from something else.

When’s lunch?

Fish is a major part of my dogs’ and cats’ long-term food storage plan. For a few dollars a year, I can spend days in the sun collecting dozens and hundreds of pounds of feed for them. Skins and some of the organs we don’t even want help boost proteins and oils for the animals.

Especially important with cats, pressure canning or drying fish for storage creates something I can open or soak-and-simmer to create an enticing scent. If cats can’t smell food, they won’t eat.

Without a fishing license or with prohibitive keeper restrictions, tuna in oil and then tuna in water (which will last longer) can make somewhat less-expensive food-flavoring options. There are places that sell cod, shrimp, and salmon, but it tends to be freeze-dried and pretty pricey.

Repacking well-dried jerky-like treats to extend the storage life might be another option to consider to induce kitties to eat.

Peanut Butter Powder is also in my storage for the animals, but it’s there mainly to make them homemade doggy “biscotti” biscuits that will give them something to gnaw and help keep their teeth in better shape.

Wheat & corn are in my storage, but not for my animals. A lot of dogs and cats don’t actually process much corn, and some are sensitive to wheat. With potatoes, rice, and oats inexpensive and compact, I can easily avoid having wheat and corn be their base calories.

Transitioning Foods

Pets or people, we’ll want to plan transitions between foods – almost always. While some animals don’t need it, even transitions between types of kibble or canned foods should be done slowly.

You replace 1/10 to 1/4 the feed for 2-5 days, then another 1/10 or 1/4. If an emergency requires it, you can go ahead and skip to 50-50 blends or 70-30 new-old blends.

My preference is to have dry food as a finisher or by itself at least several times weekly, because it really is better on their teeth. When we transition to smokes and raw bones, we use a step process as well.

It’s my personal belief that because my animals do get scraps and leftovers, and do get trimmings and bones stewed for them, their guts stay ready to process more foods. Skipping a meal or a few days of their usual feeds doesn’t bother my animals’ stomachs at all.

Just like people, animals vary widely, so consult a vet and add those transitions slowly.

Goodies for Evac Kits

Red Cross and FEMA sites are happy to list out supplies to consider for our animals. Whether we’re evac’ing alone, with a cat, or with a trailer of six crated dogs, two goats and three horses, there are some goodies we might want to add to make everybody more comfortable, both during the trip and after.

Portable, battery-operated fans (blow into crates)

Misting systems/bottles

Umbrellas, portable pavilions (shade, rain coverage)

Animal entertainment

Spare towels

Tarps

Treats (even hooved livestock like treats, such as applesauce or sweet pellets)

Hoods

Fly screen/fly hoods/mesh, and-or tiki torches or various Off fan types (flies and mosquitoes are bears)

Pool mattresses (elevated bedding)

Nail trimmers & file (to save the air mattresses)

Garbage bags, kitty litter, shovels (waste cleanup)

Medications

Remember that cats, especially, can’t take a lot of human or dog medications. Those need to be sourced and stocked separately. There are, however, a lot of overlaps between species, fish to humans, pigs to dogs.

We have to research any meds our animals are on or can be anticipated to be on, just like with humans. Contraindication can delay recovery and set animals back if we combine the wrong things, or push them at the wrong intervals. Just like human meds, we’ll want to stock up on prescriptions and OTC drugs our animals have used in the past, or that we can anticipated them needing in the future.

Flea and tick preventatives, dewormers, heartworm preventative, mange washes, lice and flea dips, and ear cleaners are just a few of the things we might consider stocking up on.

Prepping for Furry Friends

There’s a lot to think about with our family disaster plans, big and small. Figuring out how we’re going to take care of our critters – pets or livestock or working animals – just adds to the headache. The moisture content in animal feeds and the expense of some types of feeds can make it seem impossible at first, but with some twitches, we can use standard, inexpensive storage foods to keep the animals fat and happy. There are also things like a water plan and sport umbrellas or mesh screens that will not only make us and animals happier, they can help reduce diseases, illness and heat stroke. It takes a little forethought, be we can absolutely prepare to keep our animals in personal crises or nation-altering events.

The post Prepping for Our Furry Friends – Stuff for Spot appeared first on The Prepper Journal.

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cutiecrates · 5 years ago

Text

Cutie Reviews: Tokyo Treat Jan 19

“We said burr, it’s cold in here and there’s some delicious snacks in the atmosphere! We got our cheer set to celebrate the upcoming New Year and winter season. To help set the mood for the upcoming year, we decided to help spread some happiness with a fun Winter Wonderland themed snack box! Expect to find a lot of fun snacks that will keep a smile on your face as you enjoy the winter wonderland weather that is coming up. Our idea was to find snacks that will keep you feeling happy and warm on the inside no matter if you are cuddling up indoors or are out enjoying the brisk weather!“

Parade Milkshake & Nerunerune DIY

As usual, I will be covering the DIY in a separate post; but for anyone unfamiliar, Nerunerune is one of the most popular and well-loved DIY candy kits one can find online or in Japan. It has come in many variations and has evolved over the years, and in this box we could get one of the most simpler kits they have released, featuring a fluffy whip-like candy fluff with candies.

Our main feature in this pic is the drink, the Parade Milkshake. This drink contains egg and milk, and is meant to emulate an actual milkshake, but with a thin milk consistency. Each can is only 47kcal.

Rating: ♥ ♥ ♥ ♥ ♥

Because it’s been in the fridge, the can has been extremely cold- it’s perfect for summer! The flavor sort of makes me think of winter (and pudding, and McDonalds ice cream)... but at the same time, I think it would have been “too chilly“ to really enjoy during winter. Unless you enjoy being cold, which I do.

It tastes really good, I was kind of surprised because I wasn’t really sure what to expect. I’m pretty sure I mentioned this before, but lately I haven’t been into pudding due to an “incident“ where I got sick for a week, and I’m not into milk either; but I really liked this. It didn’t bother my “milk sensitivity“ either.

Cotton Candy

This is probably the one item in the box that actually did give me “winter vibes“. You get that too right? But it also fits summer too since you see it a lot during summer at fairs and festivals.

Anyway, we have some kawaii cotton candy as our next item :3 Now, according to the package it did expire back in April, but it seemed fine. This bag of cotton candy is 46kcal.

Rating: ♥ ♥ ♥ ♥

I LOVE cotton candy~ But I’m pretty partial, I prefer it have some flavor other than just sugar. That and it’s white color just made me feel bored. Another hindrance is that like any other cotton candy, once opened it begins to harden to the point of being inedible- so you need to keep it closed up tight.

Meanwhile, the package is absolutely adorable~

Custard Chocolate Bar & Balanced Nutrition Chocolate Brownie Bar

Anyone whose been a reader of this blog will probably recognize both of these items/brands. But lets remain optimistic :P

Our first item is a Gudetama themed chocolate bar featuring a chocolate and custard flavoring. The bar consists of two tin wafers with layers of chocolate cream between them, a white layer on the top wafer, followed by the custard layer, giving the chocolate. Each bar is 115kcal.

Rating: ♥ ♥ ♥ ♥

I’ve been pretty tired of these since they always seem to be the same to me, but I didn’t really mind this one very much. It was actually pretty good, but that might have just been because the regular chocolate flavor overwhelmed the entire thing.

Our next item is the Kinosei (health snack) of the month, a chocolate brownie bar from Glico. This nutritional bar is packed with various vitamins and minerals to keep one feeling energized throughout the day.

Each bar is 98kcal.

Rating: ♥ ♥

It was okay, nothing too special to me. It did remind me a lot of a brownie, but had an off-putting after taste I wasn’t very fond of. I also can’t guarantee the whole “energizing“ thing works since I ate it in pieces and I finished it now, half-asleep.

Lucky Taiyaki Snack & Giant Chocolate Bar

If you didn’t realize it yet, this box was filled with chocolate. Not necessarily a bad move or anything- but (as much as I dislike it) maybe they should have done white chocolate to fit the season more?

Our next item is a Taiyaki, which again you’ve probably seen on this blog numerous times. For anyone unfamiliar, taiyaki is a fish-shaped cookie or pancake-like dough snack filled with chocolate, fruit, cream, or red beans. These specific snack ones are filled with airy, bubbled chocolate to give it a very light and crispy texture that melts in your mouth.

The brand who made this one is Meito, and each fish is 88kcal.

Rating: ♥ ♥ ♥ ♥ ♥

I love eating these, it’s a 10 out of 10 delicious would recommend snack. It has a light sweetness to it and the chocolate taste lingers in your mouth for a little while after eating.

Our next item is this very impressively size chocolate “puff bar“. It contains peanuts and is coated in both them and chocolate, so it’s not a snack for anyone with peanut allergies- I hate peanuts so I wasn’t too sure how I would feel about it personally.

The entire bar is 162kcal.

Rating: ♥ ♥

It’s actually not terrible. I love the crispiness and the chocolate is there, but it has a strong bitterness that I suspect might be peanut, and I can’t say I like it too much- but it’s not bad? But eating a segment of it was enough for me, and I found myself giving it to someone else.

Strawberry Tiramisu Kit Kats & Crunchy Panda Cookies

At this point we are now reaching the last of the chocolate products for this box. First up we have another party pack bag of Panda Cookies :3 I love these, they’re super-cute and they taste good. For anyone who may not recognize these, these are chocolate molded into various panda expressions (70 in total!), with a “panda-esque“ cookie behind the chocolate, giving it a crunchy and sweet taste.

These are by Kabaya and are pretty common to find online. They even have DIY kits (which I did try before, it was pretty fun). The party bag consists of 6 packs, each featured various designs, puzzles, or comics. They also support protecting panda bears from endangerment.

Rating: ♥ ♥ ♥ ♥ ♥

I’d like to say I was biased because I love panda bears, but they do taste really good too. You get crunchiness from the cookie, and the chocolate tastes like both milk and white chocolate. Again I’d recommend these.

Our other item (also a party bag) is the special strawberry tiramisu kit kat. This flavor is special as the #1 voted Want To Try Flavor worldwide to celebrate kit kats 45th anniversary.

Each pack is 64kcal, and features the sweet and sour flavors of a strawberry with a light, smooth coffee mixed in.

Rating: ♥ ♥ ♥ ♥

First of all I’d like to say that as “charming“ as its meant to be, I kinda find the art on this pack to be repulsive. I don’t know why, it just looks so weird and goofy to me. I wish they had gone for something more... food-ish, to bring out the appeal of the flavors.

It looks like a white chocolate, but it tastes strongly of strawberries, so I love the flavor. But you just barely get the “smooth coffee“ flavor it describes, so I wouldn’t call it 100% accurate.

Savory Wheat Crackers & Cheese Umaibo

Now, onto the savories; there was surprisingly a handful of them. I say surprisingly because this is the second month in a row where the box had a balance of sweet and savory (not counting the drink or DIY), I really wish they kept this trend up.

Anyway, we have a pack of 2 wheat “crackers“, featuring salt and natural oils from Okinawa to give them a savory salt taste. The “Snack Menu” in the pamphlet says the bunny’s image plays a part in their “winter” theme. But to me the flowers automatically give me summer vibes. Again.

What makes this snack concerning is that for just 2 of these, it’s 405kcal.

Rating: ♥ ♥ ♥

I’ve never been huge on wheat, but I grew up on it whenever I was at my grandmas so I got used to it. But these don’t even taste like wheat. They’re crunchy and salty, and kind of remind me a bit of a cone.

I like these, but the huge calorie count is a big turn-off. Only because I think for such a high count, you’re better off eating something filling; these aren’t enough to get someone through the day until their next meal, unless they eat really small portions normally.

The next item I won’t be reviewing because I’ve gotten it several times, and have reviewed it several times. I’ll make this short :P I’ve never been a big fan of the cheese umaibo, but I find the more I eat it the better it tastes oddly enough. It didn’t exactly taste like cheese to me when I tried it, but now I can say it actually does.

Salty Seaweed Puffs & Shrimp Sticks

The coloring for these two items actually look very different in person. First will be the Seaweed Puffs, made from salt and rice with a sprinkling of seaweed flakes to blend the flavors together.

Rating: ♥ ♥

The flavor is pretty light, I can’t say the salt taste is stronger than that in the wheat crackers. I was kind of disappointed that the seaweed flavor was really light too. They’re not bad though, the texture is pretty nice, but they are already kind of stale and it makes their appeal even... lesser.

Our other item is the share pack Shrimp Sticks by Calbee. These we’ve gotten before so I don’t think I’ll be rating them again; but I will say that each bag is 31kcal, and because of their small size you get a decent amount of them per-serving. I actually like these because the fishy taste is light, and I enjoy the crispy texture.

Black Pepper Chips

Our final item are these pepper-flavored chips by Koikeya, a popular chip brand known for coming up with some unique flavors. We’ve seen it a few times in Tokyo Treat, but this is a new flavor to grace our presence.

Each bag is 283kcal.

Rating: ♥ ♥ ♥ ♥ ♥

Seeing these, I was very excited to try them because when I was younger, I loved eating pepper chips (or salt and pepper chips, I don’t remember), and I really like pepper sauce, which the scent of these strongly reminded me of.

While they smell of pepper, they taste strongly of it too :D and instantly kick in the spice as you eat them. Strangely, I get a “jerky“ taste too from these, but I love jerky so I’m not complaining at all. The chips are crunchy and delicious~

♥ Cutie Ranking ♥

Content - 4.5 out of 5. There was only one item I wasn’t very fond of, but I didn’t find it unbearable and could tolerate eating it. The drink was good, I love the DIY kit we got and am excited to make it next. There was some repetition in this box though...

Theme - 2 out of 5. I’m probably giving it pity points honestly, I feel bad in saying this but I can barely see the theme they were going for. A lot of it oddly gave me summer vibes- but it’s entirely possible that I’m feeling it because it is summer now...

Total Rank: 7 out of 10. The items were tasty but there wasn’t too much special about the box because I was used to so much of it already, I also kind of wished they had toned down the chocolate or given us something fruity- besides the DIY. I also failed to see the theme, which I feel a bit disappointed about. I’m really hoping next months box isn’t too chocolate oriented (and again I am a chocolate addict, so that’s really saying something), but considering its the Valentines Day box...

♥ Cutie’s Scale of Yummy ♥

1. Pepper Chips - they smelled delicious and tasted even better! Extremely would recommend!

2. Strawberry Tiramisu kit kats - It might not contain both flavors described (at least to me) but I LOVE the strong, overwhelming strawberry taste~

3. Cheese Umaibo - Every time I eat this, I end up liking it more than last time. The first time I tried it I didn’t like it at all, and now I kind of enjoy it :P if you’re like me I’d suggest giving it a few tries and see if your opinion changes like mine did.

4. Panda Cookies - As much as I like these... a small part of me is kind of tired of them. Granted it has been some time since I last had them, but...

5. Taiyaki Snack - I love the crispy texture mixed with the melty chocolate~

6. Milkshake Drink - Going in, I wasn’t sure what to expect other than some kind of malty drink; but it wasn’t like that at all. It had a really strong vanilla-pudding-ice cream taste

7. Cotton Candy - I really like cotton candy but I’m not into the plain sugar variant. I prefer flavor.

8. Gudetama Bar - Oddly the flavor was pretty good this time, usually I’m not too crazy about these bars. Maybe it’s growing on me.

9. Wheat Crackers - I liked these more than I thought I would, but they were still kind of boring in comparison to everything else.

10. Shrimp Sticks - I’m not huge on seafood (unless it’s sushi) but these are pretty good. As much as I complain about light flavors, I think here it works for the snack.

11. Brownie Bar - It was okay, I didn’t really have too much of an opinion...

12. Seaweed Puffs - I was really disappointed these didn’t have a stronger flavor.

13. Chocolate Puff Bar - It wasn’t bad, but as I said, I’m not big on peanuts and I really didn’t find myself wanting more after a few bites.

#tokyotreat #cutie reviews #panda cookies #koikeya #gudetama candy #calbee #umaibo #taiyaki

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kristinsimmons · 5 years ago

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Obsession-Worthy Peanut Butter Cookie Ice Cream

After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I��m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography.

Happy Canada Day long weekend to my Canadian Friends! And an early happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

5 from 1 reviews

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

Obsession-Worthy Peanut Butter Cookie Ice Cream published first on https://wittooth.tumblr.com/

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kristinsimmons · 5 years ago

Text

Obsession-Worthy Peanut Butter Cookie Ice Cream

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

Obsession-Worthy Peanut Butter Cookie Ice Cream published first on https://wittooth.tumblr.com/

0 notes

kristinsimmons · 5 years ago

Text

Obsession-Worthy Peanut Butter Cookie Ice Cream

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

Obsession-Worthy Peanut Butter Cookie Ice Cream published first on https://wittooth.tumblr.com/

0 notes

kristinsimmons · 5 years ago

Text

Obsession-Worthy Peanut Butter Cookie Ice Cream

Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala. In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power.

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

Obsession-Worthy Peanut Butter Cookie Ice Cream published first on https://wittooth.tumblr.com/

0 notes

kristinsimmons · 5 years ago

Text

Obsession-Worthy Peanut Butter Cookie Ice Cream

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream

Vegan, gluten-free, oil-free

Yield 8 (1/2-cup) servings

Prep time 10 Minutes

Cook time 12 Minutes

Chill time overnight (ice cream bowl) + 30 minutes

Total time 22 Minutes

Ingredients:

1 batch Flourless Peanut Butter Cookies, divided

2 (14-ounce/398 mL) cans full-fat coconut milk*

1/2 cup (105 g) natural cane sugar

3 tablespoons (45 mL) smooth natural peanut butter

2 teaspoons (10 mL) pure vanilla extract

1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:

Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.

Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.

To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

Obsession-Worthy Peanut Butter Cookie Ice Cream published first on https://wittooth.tumblr.com/

0 notes

kristinsimmons · 6 years ago

Text

Vegan Salted Peanut Butter Crunch Torte + 10 Years!

10 YEARS!!! Can someone please tell me how it’s been a decade since I wrote my very first blog post? We’re celebrating today with this incredible vegan dessert and a week-long OSG Recipe App sale for charity (deets below).

When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Master’s degree. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). This blog was the most amazing creative outlet during a time when my life was lacking the kind of creativity that I absolutely craved. It allowed me to explore a side of myself that I hadn’t since I was a kid (like my love for photography, baking, creative writing/journaling, and just being a goof). My blog’s first tagline was “Food. Fitness. Fashion. Fun.” Pretty epic, right? lol. I’m grateful to Eric for encouraging me to “find a hobby” after years of exhausting myself with school and work. He still jokes that my “hobby” turned into my career, so I need to find a new hobby now. (Fine, I’ll start my own animal farm! YOU WIN!)

I find writing therapeutic in soooo many ways. In the early days, I didn’t have more than a handful of readers, and I found it quite easy to talk about my struggles online. I was like no one is going to read this anyway! It was an online journal of sorts, and I wrote about my history with disordered eating and how I was finally getting myself on a path to recovery. I shared the challenges I faced finding a career that I was truly passionate about (and, eventually, how I relinquished my need to people-please by completely changing my career path). I had the most supportive response from those first early blog readers (as well as my friends and family), so I kept writing with my heart on my sleeve.

After coming in the top 3 of the food blogging challenge Project Food Blog, an editor from a major publishing house emailed me saying she loved my work and was wondering if I’d like to write a cookbook. Pretty sure I fainted! It was the email that changed everything and solidified the fact that I was on the right path after doubting myself and my decision to change careers for so long.

So here we are 1 blog, 3 moves, 2 cookbooks, 2 kids, and 1 recipe app later…including countless late nights, self-doubt, and (ongoing) indecision for good measure! It sure has been a wild ride! I’m still learning and dreaming of new goals every day (all while not having the slightest clue how to get there!). Above all, I’m really proud of the fact that I’ve stayed true to myself and the values I have for this hobby-turned-business. The best part is that I’ve been lucky to meet so many of you amazing people online and in person, and I still can’t quite believe how freakin’ genuine, cool, and supportive everyone has been! It’s so crazy to think that some of my best friendships have been made through this blog. Forever grateful. Thank you from the bottom of my veggie-lovin’ heart for making this such a fun journey. And cheers to the next 10 years! Any guesses as to what adventures they’ll bring for you or me?

To celebrate OSG’s 10-year anniversary, we’re having a big OSG Recipe App sale this week with 100% of the proceeds being donated to Mothers Against Drunk Driving Canada. Right now our app is just 99 cents, so if you’ve been thinking about downloading it, this week is a great time to do so and support a fantastic cause that’s near and dear to my heart! You can find our recipe app on both the iTunes and Google Play stores. Thank you so much for all of your amazing support and for helping us give back to our community.

I had so much fun celebrating Canada’s food writers at the Taste Canada Awards Gala last night! We were nominated in the Food Blogs Health and Special Diet category, and I was so honoured to take home Gold! All I could think about was how grateful I am to have this recognition, especially so close to OSG’s 10-year milestone. Plus, Adriana and Arlo have been calling all of my food “YUCKY” lately, so now I can show them the award and explain that they’ve been outvoted, lol.

Last but not least, we’re having a little party to celebrate 10 years and this new dessert is on the menu. I hope you’ll enjoy every bite as much as we have! With Halloween tomorrow, I can’t think of a better time to indulge in some creamy, dreamy, chocolaty PB goodness.

Salted Peanut Butter Crunch Torte

Vegan, gluten-free, refined sugar-free

While dreaming up a recipe to celebrate Oh She Glows’ 10-year anniversary, I immediately thought of one of my all-time favourite flavour combos: salted peanut butter and chocolate! Hubba hubba. This salted peanut butter torte (of pure sweet heaven) is easy to throw together and only takes a couple hours to freeze. Its creative presentation will impress the heck out of your guests, and that irresistible sweet-salty flavour and creamy, crunchy texture will blow your taste buds away! I’ve also tested this torte with 3 different fillings: peanut butter, almond butter, and a nut-free sunflower seed butter version! And guess what? They’re all so delicious we couldn’t pick a favourite! See my Tips for how to make the sunflower seed and almond butter versions.

Yield 12 small or 9 medium servings

Prep time 25 Minutes

Cook time 10 Minutes

Chill time 2 hours

Total time 35 Minutes

Ingredients:

For the crust:

1/2 cup (78 g) almonds

1 cup (100 g) gluten-free rolled oats

1/4 teaspoon fine sea salt

1/4 cup (60 mL) coconut oil, melted

3 tablespoons (45 mL) pure maple syrup

2 tablespoons (30 mL) smooth natural peanut butter

For the filling:

1/2 cup (125 mL) coconut oil

1/3 cup (80 mL) coconut cream*

1/2 cup (125 mL) pure maple syrup

3/4 cup (185 g) smooth natural peanut butter

1/4 teaspoon fine sea salt, or to taste

1/2 teaspoon pure vanilla extract

For topping (optional, but recommended):

Coconut Whipped Cream**

1/2 cup (95 g) non-dairy chocolate chips + 1 teaspoon (5 mL) coconut oil, melted***

1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:

Preheat oven to 350°F (180°C). Lightly grease an 8x8-inch square pan with coconut oil (including up the sides, too). Cut a piece of parchment paper to fit the width of the pan with a bit of overhang so it’s easy to lift out.

For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.

Melt the 1/4 cup coconut oil in a medium pot (you’ll be using the same medium pot for the filling) over low heat. Add the melted oil, maple syrup, and peanut butter to the processor and process until the mixture comes together in a heavy dough, 10 to 15 seconds. The dough should look like a wet cookie dough. If you find it a bit dry, add a teaspoon or two of water and process again until a wet dough forms.

Spoon the dough into the prepared pan and crumble it evenly all over the base. Lightly wet your fingers and press the dough into the base firmly and evenly. Level the edges with your fingertips. Poke the base with a fork about 12 times to allow air to escape while baking.

Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.

Meanwhile, make the filling: In the same medium pot (no need to clean it!), melt the coconut oil and coconut cream over low heat. Now add the maple syrup, peanut butter, salt, and vanilla and whisk until smooth.

Spoon the filling onto the crust (there’s no need to cool the crust first) and carefully transfer the dish to a level surface in your freezer. Chill until solid, about 2 hours. If I’m not serving the torte right away, I’ll cover the pan with tinfoil after a couple hours of freezing. While it chills, prepare the Coconut Whipped Cream and gather the toppings so they’re ready to go.

Once frozen, remove from the freezer and let it sit on the counter for 10 minutes. Slide a knife around the edges to loosen the slab. Using the parchment paper, lift the slab out and place it on a serving platter. Slice into slices of your desired width. Now add the toppings: I add a large dollop of Coconut Whipped Cream on each and then top it with lots of drizzled melted chocolate, walnuts, and large-flake coconut. A pinch of coarse sea salt is nice too. If you have leftover melted chocolate, serve it on the side in a small dish so you can spoon some more chocolate over top while eating (trust me on this one!). Serve immediately—the combo of cold filling and warm melted chocolate is just dreamy! But the chilled leftovers (with hardened chocolate) are totally irresistible too.

Storage tips: The filling softens a great deal at room temperature, so it's best not to leave leftovers on the counter for longer than half an hour. Return it to the fridge or freezer for best results. Cover leftover slices and store in the fridge for up to 1 week, or you can freeze the slices for 4 to 6 weeks. I like to wrap frozen slices in tinfoil and then place them all into a freezer-safe zip bag.

Tips:

* Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. After making the torte, you’ll have some leftover coconut cream in the can which can be used to make Coconut Whipped Cream for the topping!

** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”

*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.

**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.

Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. I like to add an extra tablespoon of maple syrup and a pinch of salt to this version—the filling tastes like salted caramel!

Almond butter version: Swap the peanut butter for roasted almond butter.

Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).

Vegan Salted Peanut Butter Crunch Torte + 10 Years! published first on https://wittooth.tumblr.com/

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kristinsimmons · 6 years ago

Text

Vegan Salted Peanut Butter Crunch Torte + 10 Years!

Salted Peanut Butter Crunch Torte

Vegan, gluten-free, refined sugar-free

Yield 12 small or 9 medium servings

Prep time 25 Minutes

Cook time 10 Minutes

Chill time 2 hours

Total time 35 Minutes

Ingredients:

For the crust:

1/2 cup (78 g) almonds

1 cup (100 g) gluten-free rolled oats

1/4 teaspoon fine sea salt

1/4 cup (60 mL) coconut oil, melted

3 tablespoons (45 mL) pure maple syrup

2 tablespoons (30 mL) smooth natural peanut butter

For the filling:

1/2 cup (125 mL) coconut oil

1/3 cup (80 mL) coconut cream*

1/2 cup (125 mL) pure maple syrup

3/4 cup (185 g) smooth natural peanut butter

1/4 teaspoon fine sea salt, or to taste

1/2 teaspoon pure vanilla extract

For topping (optional, but recommended):

Coconut Whipped Cream**

1/2 cup (95 g) non-dairy chocolate chips + 1 teaspoon (5 mL) coconut oil, melted***

1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:

For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.

Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.

Tips:

** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”

*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.

**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.

Almond butter version: Swap the peanut butter for roasted almond butter.

Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).

Vegan Salted Peanut Butter Crunch Torte + 10 Years! published first on https://wittooth.tumblr.com/

0 notes