Chocolate Freeze 'N' Slice Cookies & Coconut Caramel Sundaes by Lindsey | Dolly and Oatmeal


today's a big day in my little family's world.  frank and i are celebrating 4 years married. amesy is 10 months old today.  and it's been 3 months since we moved to LA!  maybe the universe is trying to tell us that 27 is our number, or maybe it's just one big coincidence that the biggest (and best parts) of our life just happened to come on a day with a 2 in front of a 7.  

either way, i'm meditating on a swell of emotions today (and everyday for that matter), and i'm not really sure how to make sense of these feelings except for the fact that it's overwhelming in every sense of word.  so instead of talking about said festivities we're just going to celebrate them with these sundaes :)

last summer when i was super pregnant with ames, i made this freezer cookie dough for after he was born when i wanted a quick, pull-it-out-of-the-freezer cookie, but didn't have time to pull together a batter, and clean up a mess.    they were so easy and good that i kept making different iterations of them: chocolate chip, chocolate-chocolate chip, almond chocolate chip, etc., etc.  but just before we loved to LA i bought a bag of cassava flour.  and it had been sitting in my pantry until the other week.  i've been limiting the amount of grains i eat for a while now (less about a diet and more about stabilizing my blood sugar), so i decided to try out the cassava flour in my freezer cookies.  and after a few test batches, they were gold ;)

i'm not really one for over-the-top sweets, but this cosmic occasion called for something special.  plus, frank looooves ice cream and cookies together, so i thought i would throw in some caramel sauce while i was at it.  i've been using coconut nectar for a while now as my sweetener of choice.  it has a low glycemic index (great for peeps who have trouble balancing their blood sugar), and contains a bunch of amino acids, minerals, and vitamins.  but it's not a super sweet sweetener, if that makes sense.  it's a bit tangy on its own, so i was curious how it would taste in a caramel situation.  it turns out, that it works perfectly!  it's a beautiful caramel flavor without the sugar crash that comes with the refined sugar versions (or if you're like me, and super sensitive, the crash that comes with maple syrup and/or honey).  i hope you give these recipes a go, even if you only make one ;)

sweet summer hugs! xoxo



chocolate freeze 'n' slice cookies & coconut caramel sundaes

caramel sauce

| makes roughly 1 1/2 cups |

  • 1 13.5ounce can unsweetened coconut milk (preferably non-BPA)
  • 1/2 cup coconut nectar 
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt

chocolate hazelnut cookies

| makes roughly 26 cookies |

  • 1 cup raw hazelnuts
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/2 cup cassava flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup coconut sugar
  • 1/2 cup liquid coconut oil
  • 2 large eggs (preferably pasture raised)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped bittersweet chocolate
  • 1 pint vegan vanilla ice cream of choice 
  • cacao nibs, for topping (optional)


method

  1. make the caramel.  in a small saucepan, whisk together the coconut milk and coconut nectar.  bring the mixture to a boil over medium-high heat.  once the mixture comes to a boil, turn down the heat and bring it all to a simmer.  continue whisking every few minutes, until the mixture has thickened a bit, and has reduced to about half; about 30 minutes.  remove the caramel from the stove and whisk in the vanilla and salt.  pour the caramel sauce into a lidded jar and let it come to room temperature.  then refrigerate until ready to use, or up to 2 weeks.
  2. make the cookies.  place the hazelnuts in a blender and pulse them into a "meal" and dump into a large mixing bowl.  to the hazelnut meal, whisk in the cacao powder, cassava flour, baking powder, baking soda, and salt until completely combined.
  3. in another large bowl, whisk together the sugar and coconut oil until combined.  then add the eggs, and vanilla and whisk until combined.  add the flour mix to the wet mix and stir with a rubber spatula until combined.  then fold in the chocolate chunks.
  4. cover the bowl with cling wrap and refrigerate for 30 minutes.  prepare a large piece of parchment paper, and place it on your counter.  transfer the cookie dough onto the parchment and shape it into a long log, roughly 12-14 inches long, and 2 1/2 inches thick.  wrap and gently form it into an even shape, then wrap it tightly with cling wrap.  freeze the cookie dough for at least 4 hours, or up to 1 month.
  5. let the cookie dough sit for about 30 minutes before you slice.  while you wait, preheat your oven to 350Β°F and line a baking sheet with parchment paper.   slice off as many cookies as you would like, and lay them on the cookie sheet.  bake for 10 minutes, until slightly puffy.
  6. let the cookies cool a bit.  scoop a serving of ice cream into a cup or dish, crumble the cookies over top, and drizzle with a good bit of caramel sauce.  sprinkle with cacao nibs, and serve

similar recipes:


vegan almond sundae

vegan almond sundae

raspberry tomato yogurt pops

raspberry tomato yogurt pops

banana, coconut, cardamon ice cream

banana, coconut, cardamon ice cream

Shelly's Chilled Peanut Noodles by Lindsey | Dolly and Oatmeal


it's hard to believe that july is at its mid point already.  it seems like forever ago that frank and i were thinking about a little summer getaway, and here we are!  later on this week we're driving to palm springs for a long weekend with my brother, sis-in-law, and their (almost 1-year old!) son, nico.  the last "vacation" we took was when we were living in NYC, amesy was 3 months old, and we thought it was a good idea to fly to california.  big mistake.  if you remember a few of my posts from then, you'll remember that that trip was an epic disaster in many respects.  that preeeetty much scared the crap out of us, so the idea of driving or flying anywhere for an extended period of time was definitely out of the question this time around. and while we are more beach-y kind of people, the idea of staying contained in a house, and having a pool right outside our door seemed very much our speed at this moment in life.  

i'm not sure about you, but the abundance of beautiful cookbooks coming out this summer is everything i need to get me out of my creative rut and get cooking.  i'm sure you know shelly from the blog, vegetarian ventures.  her debut cookbook, vegetarian heartland came out last month and plain and simple, it's a beauty.  it's centered around something i know little about: the midwest.  at first glance the book is vibrant and inviting; shelly's photography is totally stunning. but the book is more than beautiful photography.  it's divided by seasons of the year and in that, things like: campfire recipes (and a how-to on building one!), cozy snow day recipes, and picnic recipes.  i have so many recipes dogeared for times in the future when we feel more ready to take weekend jaunts camping or have a proper picnic.  the book is vegetarian, there are some gluten free recipes, and some vegan ones, but i can imagine that you could adapt many of them as well :)

wishing you all sweet summer adventures! xo



chilled peanut noodles 

recipe from Vegetarian Heartland, by Shelly Westerhausen

i used 100% buckwheat soba noodles here.  they tend to stick to each other a bit more after the chilling period, but they taste just as good ;)  i also subbed green beans for snap peas, and added roughly 3/4 teaspoon salt to the peanut sauce since the recipe doesn't have any.  

| serves 4 |

  • 8oz (230g) soba noodles or whole wheat spaghetti
  • 1 cup (100g) snap peas
  • 1/2 cup (130g) peanut butter
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, peeled
  • 1 teaspoon honey
  • 2 teaspoons hot chile sauce (such as sriracha)
  • 2 teaspoons fresh lime juice
  • 1/3 cup (80ml) water
  • 1 green bell pepper, seeded, deribbed, and thinly sliced
  • 1 carrot, cut into matchsticks
  • 1 cup (140g) peanuts, chopped, for garnish
  • fresh cilantro leaves, for garnish


method

  1. bring a large pot of salted water to a boil over high heat.  add the soba and cook until almost al dente, 7 to 10 minutes.  add the snap peas and let boil for 1 minute more.  drain the soba and snap peas and transfer to a large bowl.
  2. in a high-speed blender, combine the peanut butter, sesame oil, rice vinegar, ginger, garlic, honey, chile sauce, lime juice,  and water and blend until smooth, about 30 seconds.  pour over the soba, add the bell pepper and carrots, and toss until everything is completely coated in peanut sauce.  transfer to an airtight container and store in the refrigerator or a small portable cooler for up to 4 hours.  just before serving, garnish with peanuts and cilantro.

similar recipes:


green soba bowl

green soba bowl

mellow melon salad

mellow melon salad

cauliflower couscous w/ cherries & sumac

cauliflower couscous w/ cherries & sumac

Iced Matcha Latte, Two Ways by Lindsey | Dolly and Oatmeal


hey, everyone! i hope you all had a good holiday weekend :)  we pretty much stayed put.  aside from a morning outing to beach that went way wrong (bummer!), we had a super fun day hanging with my brother, sister-in-law, and their little one, nico.  amesy and his cousin had some pool time, and in between diaper changes, multiple sun block applications, playing/smashing toys, crawling, and naps, we adults had a few minutes to catch up as well ;)  

life at home with amesy is hectic too.  often, the days go by so quickly, and between both of our schedules i don't have much time to make intricate recipes.  so in lieu of anything too exciting, i'm sharing my go-to, afternoon pick-me-up.  i gave up coffee when i was pregnant with amesy, and after having him i gave it up completely due to adrenal fatigue.  so matcha has been my sidekick for a while now.  i've grown to love it's flavor and its ability to leave me feeling energized without the crash and burn i so often felt with coffee.  among many of its benefits (boosting brain powder, being rich in antioxidants, etc.) it's a fun thing to sip.  you can adapt a matcha latte in so many different ways, whether you make a bulletproof matcha, add any variety of nut milk or nut butter; some people sift and whisk, others blend, there's oodles of ways to prepare one.  

i personally love the taste of matcha.  and whenever i add milk that flavor is a bit more undetectable. i started adding tocos (tocotrienols a bio-available source of vitamin E) to a lot of my beverages a few months ago when i began experiencing a postpartum hormone imbalance.  i love its creamy quality, which is perfect for a milk-less matcha.  it gives a latte the perfect creamy/frothy consistency without diluting the matcha taste.  but, i know a lot of people don't have access to tocos (nor do some of you have the desire to buy them), so i added a second iced matcha latte recipe, a version with milk, that is super creamy, a bit frothy, and just generally a good time :)

happy july! big summer hugs <3

all ceramics provided by wolf ceramics



iced matcha latte, two ways | v

if you're interested in buying tocos, you can find them here and here.  i call for coconut butter but you can use a nut butter or coconut oil (it will have more of a coconut flavor though).  similarly, you can use any sweetener of choice.  i generally use a 1:1 ratio of matcha powder (in teaspoons) to water (in cups).  but if you are sensitive to caffeine you can always reduce the amount of matcha powder.

| serves 1 |

no-milk creamy matcha latte

  • 1 1/2 teaspoons matcha powder
  • 1 teaspoon coconut butter
  • 1 teaspoon coconut nectar
  • 1 tablespoon tocos
  • 1 cup hot filtered water
  • 1/2 cup ice, plus more ice for serving

creamy matcha latte (w/ milk)

  • 1 1/2 teaspoons matcha powder
  • 1 teaspoon coconut butter
  • 1 teaspoon coconut nectar
  • 1 cup steamed unsweetened coconut milk
  • 1/2 cup ice


method 1

  1. to a high-speed blender, add the matcha, coconut butter, coconut nectar, and tocos. add the hot water and ice.  blend on high for 45 seconds - 1 minute, until everything is combined and frothy.
  2. fill a glass halfway with ice and pour the matcha blend over top.  enjoy immediately.  

method 2

  1. to a high-speed blender, add the matcha, coconut butter, and coconut nectar.  add the steamed milk and ice.  blend on high for 45 seconds - 1 minute, until everything is combined and frothy.
  2. fill a glass halfway with ice and pour the matcha blend over top.  enjoy immediately.  

similar recipes:


grapfruit & lime-grape cooler

grapfruit & lime-grape cooler

fizzy lemon-limade w/ crushed raspberries

fizzy lemon-limade w/ crushed raspberries

cold-brewed shiso hibiscus tea iced latte

cold-brewed shiso hibiscus tea iced latte