dessert

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS by Lindsey | Dolly and Oatmeal


i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.

these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).

they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!

xo!



frozen chocolate chip cookie dough balls | gf & v

before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.

print the recipe

| makes about a dozen |

  • 1 1/2 cups blanched almond flour

  • heaping 1/4 teaspoon fine salt

  • 2 tablespoons unsweetened almond butter

  • 3 tablespoons melted coconut oil

  • 3 tablespoons maple syrup (preferably grade b)

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup vegan chocolate chunks (60-70% cacao)

optional toppings:

  • chocolate drizzle

  • flaky sea salt

  • cacao nibs

  • chopped nuts

  • hemp seeds



method

  1. line a baking sheet with parchment paper. set aside.

  2. in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).

  3. using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.


similar recipes:


raw “nutella” bars

raw “nutella” bars

frozen chia peanut butter cups

frozen chia peanut butter cups

inside -out chocolate chunk cookie bars

inside -out chocolate chunk cookie bars

RHUBARB CAKE LOAF W/ ROSY RHUBARB GLAZE by Lindsey | Dolly and Oatmeal


i don’t think i ponder motherhood as much as i should, or at least as i think i should. it’s difficult at times with the messy, busy, grinding days to take a breath and fully absorb the magnitude of raising a child, carrying a child, and what that role means - to you, to the one/s you are raising, to your spouse, to the general public. it’s something i’ve come to realize is different for us all. when amesy was first born i was very hard on myself. i was scared, and exhausted, and i often felt guilt for these feelings. instead, i thought i should be feeling euphorically in love with my little human 100% of the time like i had seen in movies, or on TV, or on various social platforms. it took me a while to be comfortable with the idea that not everything about motherhood is rosy (even if you are blessed with the sweetest little baby). and as i’ve spoken to friends and colleagues over the years, it’s become more evident to me that this is a common trait with a lot of women, regardless of whether you have children or not. the permission to be honest, to not go along as if everything is perfect. to embrace the messy, to talk about it, and most importantly to share in it and grow from it. i see this popping up more and more in some circles, and it’s very so refreshing.

rhubarb is something that will forever remind me of my mom. she grew a bushel of it in the garden just outside her kitchen. we would wait for it to pop up from the ground each spring, and usually by the time mother’s day rolled around we had enough stalks to harvest to make a pie or crumble. i love rhubarb for so many reasons. its blush-y hues, and tartness, and the variety of ways you can use it. it’s strong and hearty, and soft and fragile all at the same time. and for those sweet memories its provided me with.

in this recipe we use it in 2 different ways. the first is chopped small and folded in the cake batter. it bakes up moist, adds a bit of tartness, but is enveloped with enough cake that you get both the sweet and tart altogether in one bite. the second way we use it here, is to saute it a bit, blend it with some blood orange juice (just to punch up the color a bit), and use the juices to make the most beautiful shade of pink for a tart-but-sweet glaze. there are a couple different gluten-free flours used for the cake to give it a light and tender crumb. while it’s in loaf form, don’t be fooled, this is all cake - just the way it should be :)

here’s to being kind and patient with yourself, and to cake! xo



rhubarb cake loaf w/ rosy rhubarb glaze | gf & df

print the recipe!

| makes one 9x5-inch loaf |

  • 1 cup fine brown rice flour

  • 3/4 cup almond flour

  • 1/4 cup arrowroot powder

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup sugar (i use monkfruit sweetener or coconut sugar)

  • zest from 1 lemon

  • 2 large pasture-raised eggs, room temperature

  • 3/4 cup unsweetened almond milk

  • 1/2 cup coconut oil, melted and cooled

  • 2 teaspoons pure vanilla extract

  • 1 cup chopped rhubarb, cut evenly into 1/4-inch pieces

  • poppy seeds, to top (optional)

glaze

  • 3 teaspoons coconut oil, for cooking

  • 1 1/2 cups chopped rhubarb, cut evenly into 1/2-inch pieces

  • juice from 1/2 blood orange

  • 2-3 tablespoons unsweetened almond milk

  • 1 1/2 cups powdered monkfruit sweetener

  • 1 tablespoon vegan butter, melted and cooled



method

  1. preheat oven to 350°F. grease a 9x5-inch loaf pan. line with parchment paper, leaving enough paper to overhang on each side.

  2. in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. set aside.

  3. in another large bowl, use your fingers to rub the sugar and lemon zest together, letting the zest oils release. whisk in the eggs, almond milk, oil, and vanilla.

  4. slowly add the dry ingredients into the wet until combined, then fold in the rhubarb. pour the batter into the prepared pan. bake for 55-70 minutes, until a cake tester inserted into the middle of the cake comes out clean. let the cake cool on a rack, then use the parchment wings to remove it from the pan.

  5. while the cake is cooling, make the glaze. heat a large saute pan over medium heat. add the coconut oil and rhubarb, cook for about 3 minutes; until soft. transfer the rhubarb and juices to a high-speed blender. add the almond milk and a few teaspoons blood orange juice and whiz everything together on high, scraping down the sides as needed until everything is smooth. add another teaspoon blood orange juice if you want the glaze a deeper pink. place a fine mesh colander over a large bowl, pour in the the rhubarb mixture in, and use a rubber spatula to work it through, discarding any solids, and preserving the liquid.

  6. sift the powdered into another large bowl, start by whisking in 3 tablespoons of the rhubarb liquid, adding more if needed to get your desired consistency (i used about 6 tablespoons to achieve a spreadable glaze). spread over top of your cake, use an offset spatula to evenly cover the top. then sprinkle with poppy seeds, if using. slice and serve :)


more mother’s day recipes:


maple blue-barb jam

maple blue-barb jam

strawberry-rhubarb crumble

strawberry-rhubarb crumble

BLACKOUT BANANA BREAD CAKE 🖤(GLUTEN-FREE) by Lindsey | Dolly and Oatmeal


happy (almost) valentine’s day, friends :) i can’t say that this holiday has had any special meaning to me over the years. i’d much rather celebrate how i did when i was a kid in elementary school - making festive crafts with specific tones of colors, baking valentine cupcakes, wearing clothing outfitted with hearts and cheesy logos, etc.! i feel like those vibes have been resurrected somewhat now that amesy is going school and he’s getting to partake in those kinds of activities. this past weekend i spent a significant amount of time picking out little valentine cards for his classmates. i was kind of overwhelmed and overjoyed at the selection, and i found the most simplistic joy in picking them out (don’t ask me why!).

i also wanted to bake something super chocolatey too, because this time of year, when the winter seems to never want to let up, you tend to need something to counter that. some people medicate with hot soup or stew, others with tea. me? i need a bone-soothing, deep, dark chocolate cake to sink my teeth into. plus, it doesn’t hurt that all amesy asks for is “chaw-colate cake” . seriously though, i don’t know where he even got the notion from but he asks for it almost every night, and does so with the cutest little new york accent. anywho, who am i to deny my child chocolate cake, especially on valentine’s day?

the first iteration of this cake was delicious, but not dark enough. the second, the chocolate ganache topping wasn’t runny enough. but the third one, was absolutely perfect. the cake had a nice crumb to it, not overly moist or dense, but not crumbly or dry either. but the ganache was where it was at. it’s a two-ingredient recipe, using dark chocolate and coconut milk that still dries glossy and beautiful (i’m partial to this since you can make the cake ahead of time and it still looks like you just made it!). lastly, there are some dried rose petals just for valentine kicks, plus i just think they look pretty.

hope your week is good one! xo!



BLACKOUT BANANA BREAD CAKE | gf & df

feel free to use whatever decorations you like here. conversation hearts (do they still make those?), white, pink, and red sprinkles! heart sprinkles, etc. i used dried, food-grade rose petals from a local shop (but you can also get them online).

print the recipe!

| makes 1 round 8-inch bundt cake |

-1 cup fine brown rice flour

-1/2 cup raw cacao powder (or cocoa powder)

-3/4 cup coconut sugar

-1 teaspoon baking soda

-3/4 teaspoon baking powder

-1/4 teaspoon salt

-1 cup banana mashed bananas (approx. 2-3 bananas)

-1/2 cup extra virgin coconut oil, melted and cooled, plus more for greasing the pan

-2 large free range eggs, at room temp

-1 teaspoon pure vanilla extract

-1/2 cup chopped chocolate chunks (optional)

-dried food-grade roses

chocolate ganache

-6 ounces dark chocolate, chopped into chunks

-2/3 cup coconut milk



method

-preheat oven to 350°F. oil your pan and flour it with cacao powder (or cocoa powder if that’s what you’re using).

-in a large mixing bowl, sift together the flour and cacao (or cocoa) powder, then whisk in the sugar, baking soda, baking powder, and salt.

-in another large bowl, whisk together the mashed banana, coconut oil, eggs, and vanilla. add half the dry ingredients into the wet and mix together with a rubber spatula until incorporated. add the remaining dry ingredients and mix until fully combined. if using, fold in the chocolate chunks at this point.

-pour the batter evenly into the pan. use a rubber spatula or the back of a large spoon to smooth the top of the cake.

-bake for 35-45 minutes, until a cake tester inserted into the middle of the cake comes out clean. remove from the oven and place on a rack to cool. once fully cooled, run a thin knife around the edges of the pan. invert the cake onto a platter or large plate.

-make the chocolate ganache. place the chocolate chunks into a heat tolerant bowl. heat the coconut milk over medium low until steaming and hot (it shouldn’t be so hot that you can’t quickly stick your finger in). pour the coconut milk over the chocolate and let sit for about 2 minutes. use a rubber spatula to stir the ganache together until it’s completely mixed.

- pour 1/2-3/4 ganache over the top of the cake. use an offset spatula to spread the ganache evenly over the top, letting some fall down the sides of the cake. decorate the top and sides of the cake with crushed rose petals (if using), and store the remaining ganache in a lidded jar in your fridge for up to 1 week.

-slice cake and serve!