Another One...

You know we like ice cream, right?
  No?  Well...just click here for proof.  It's a problem.

The last time I posted a no-cook chocolate ice cream,

 I had no idea that it could be improved upon.  

But, it has.  In my opinion, at least.
 So, here's another one for you.  From my heart.

Unfortunately, I now have this recipe memorised.

It's extra convenient.  Within 15 minutes we can go from

idea to table with this stuff.  It truly is a frightening proposition.

But, a good one.  No one argues when this is in their bowl.

What you need:

2 1/2 cups heavy cream (whipping cream, unwhipped)

1 cup unsweetened vanilla almond milk      

1/2 cup granulated sugar (I use evaporated cane juice)

1/4 cup dutch processed cocoa

1 Tbsp pure vanilla extract

1/8 tsp ground pink Himalayan rock salt (or sea salt)

What you do:

Whisk together until sugar and cocoa are dissolved.

Pour into ice cream maker and churn until thickened.

In my ice cream maker, this takes 15 to 20 minutes.

  
Serve immediately for soft-serve ice cream.

Or, freeze for several hours for firmer ice cream. 
Either way, it's a hit.  Easy and delicious.  What could be better?

Happy Summering!

      With Love, Camille       

Oatmeal Chocolate Chip Cookies ~ Gluten Free

You would never guess these are gluten free.

No need to feel deprived of yummy things if you have

to bypass the gluten.  These make up for that.

Be sure that your oats are certified gluten free

if you have to be strict about your gluten avoidance.

What you need:

2 cups Rolled Oats (GF)

1 tsp Baking Soda

1/4 tsp Sea Salt

1 cup Chocolate Chips

1/2 cup melted Butter

2/3 cup Golden Brown Sugar

1/2 cup unsweetened Medium Coconut

1 large Egg ~ slightly beaten

1 tsp Vanilla Extract

What you do:

Grind the oats in a food processor until flour-like in consistency.
Leave a few oats in slightly larger pieces to provide texture to the cookies.

Put ground oats into a medium bowl and stir in the baking soda, sea salt and

chocolate chips until well blended.  Set aside.

Melt butter over medium heat in small pot.  

Pour melted butter into large mixing bowl and allow to cool slightly.

Stir the brown sugar, coconut, egg, and vanilla into the melted butter.  Mix well.

Add the dry ingredients to the wet and stir together until mixed thoroughly.

Spoon heaping teaspoons of cookie cough onto parchment lined baking sheet.
Don't press the dough down before baking.

Bake in preheated 350 degree F oven for 8 or 9 minutes until golden.

Remove from oven and allow cookies to rest on pan for 5 minutes

before removing to cooling racks.

These cookies will spread as they bake ~ 
be sure to leave space for them to comfortably do so.

It's imperative that you let them rest for the recommended 5 minutes

or they will fall apart.  If you cannot wait, your cookies will be broken.

I must admit, however, it's worth it to have one (or two) 

warm from the oven.  Use a fork if you must.  :)
One recipe makes 36 cookies.

Happy Baking!

With Love, Camille

No Cook Chocolate Ice Cream

This stuff is a little dangerous.

Why?  Because you can go from idea to 

bowl in less than 30 minutes.  Scary, right?

Oh well.  Throw caution to the wind.  Exercise tomorrow.

My sister shared this recipe with me.

I tweaked it just a little.

1/2 cup unsweetened cocoa powder

1/3 cup granulated sugar

1/4 cup firmly packed golden brown sugar

3/4 cup whole milk

1 3/4 cups heavy cream

2 tsp pure vanilla extract

Whisk together all the ingredients in a bowl until dissolved.

Churn in your ice cream maker for approximately 20 minutes.

Serve immediately to four or five very happy people.

Happy Tuesday Y'all!

With love, Camille 

Sour Cream Streusel Muffins

I've served these up for brunch.  

Yessirree...I have!  They do not qualify as *healthy*.  

But, dear me...are they ever good!

I'll bet you'll love them as much as we do.  

You won't regret it if you bake up a batch.  Promise.

Original recipe was found in "Mad About Muffins" by Dot Vartan ~
Altered slightly by moi.  :)

~ Ingredients ~
2 cups all-purpose, unbleached flour
1/2 cup granulated sugar (I use evaporated cane juice)
1 Tbsp baking powder
1 large egg
1/2 cup melted butter
1 cup full fat sour cream
1 tsp pure vanilla extract

~ Streusel Topping Ingredients ~
1/3 cup granulated sugar (evaporated cane juice)
1/4 tsp ground cinnamon
3 Tbsp butter, cold
1/2 cup chopped pecans

~ Method ~

Heat oven to 400 degrees F.
Measure first three ingredients into large bowl and mix together with a whisk.
In another bowl, beat the egg and whisk into it the sour cream, melted butter and vanilla.
Add the sour cream mixture to the flour mixture and stir by hand until just moistened.
Fill twelve parchment (or paper) lined muffin cups with batter.

Make the streusel topping by mixing the sugar and cinnamon together in

a medium bowl.  Cut the butter into these two ingredients.
Stir in the chopped pecans.  Spoon  about one tablespoon of this topping
onto each of the muffins prior to baking.  Press down a little.
Divide the topping evenly between the twelve muffins and bake.

Bake at 400 degrees F for approximately 18 to 20 minutes.
Done when a toothpick inserted into the centre of a muffin comes out clean.
Remove to a wire rack to cool.  Don't cool too much ~ these are best when warm.
It's a good idea to have a few loved ones nearby to share with.
Don't say I didn't warn you.  ;-)

Happy Baking!
With Love, Camille

Chocolate Oatmeal

Ready for this?  Yes, I think you are.

Chocolate Oatmeal...see?  I knew you'd be ready.  ;-)

It's simple.  It's quick.  And, it's yummy.  Too good to be true.

What else could you possibly want from your morning bowl of oats?

We like ours topped with chopped pecans and craisins.

Sometimes, the kids will even ask for chocolate chips ~ dear me!

Any way you serve them, they will be a hit ~ I'm sure of it.  :)

Chocolate Oatmeal ~ 
Originally found here...adaptations by moi.

4 cups water
2 cups milk (you can substitute almond milk)
2 1/2 cups rolled oats (I use organic, old fashioned)
1/4 cup unsweetened cocoa powder, sifted
1/2 cup granulated sugar (I use evaporated cane juice)
 1 tsp sea salt (or, any salt you prefer)
2 tsp vanilla extract (I use pure)

Bring water, milk, sea salt, and oats to boil over medium heat.
Stir often so the oats do not stick to the bottom of your pan.
Using a whisk, add in the sugar and the sifted cocoa powder.
Whisk together until smooth, remove from heat, and stir in the vanilla extract.

Cover the oatmeal and let stand for about 15 to 20 minutes to finish cooking.
The longer it sits, the thicker it will get ~ I've left ours as long as 30 minutes.
Stir well prior to serving.  Serves 5 or 6 generously.  Adjust accordingly.

Happy breakfast to you!
Blessings, Camille

Perfection ~ Adaptable Blondies

These blondies really are perfection.

I made them three times in two days.  Dear me!
Twice on one of those days ~ truth be told.  Craziness.  :)

I have stopped making them, just so you know.
Not because they are not good, but, because I ran out of ingredients.
I plan to wait awhile before replacing them.  Wise, don't you think?

I've never actually made blondies before ~

at least, I don't think I have.  If I have, I don't remember.

Regardless, these are the best.  No need to look further.

It's a scary thing when you find a recipe that is this quick

and easy and just as yummy as these happen to be.  Before you know it,

they are mixed up (one bowl), spread into a pan, and baked.

Just. Like. That.

It's actually not a good thing.  Not good at all.

Because, if the ingredients are handy,

there is nothing to prevent you from mixing 'em up,

eating 'em up, and repeating the entire process.

All within an hour.  Twice!

Perhaps you should just make double to begin with.
It will save you some trouble in the long run.  
Trust me, I know what I'm talking about.

 Adaptable Blondies ~ Adjusted by me.

Originally found by me here and originally found by JJ here.

1/2 cup Butter, melted (use regular, not unsalted)
1 cup lightly packed Golden Brown Sugar
1 large Egg
1 tsp Vanilla
1/8 tsp Sea Salt (or, Himalayan Rock Salt)
1 cup All Purpose Flour
1/4 cup Sweetened Shredded Coconut**
1/4 cup chopped Pecans**
1/2 cup Chocolate Chips**

**All extras should total no more than 1 cup

Melt the butter in a saucepan.  Put egg, sugar, vanilla and sea salt
into a medium bowl.  Mix with a whisk, and add in the butter.  Mix again.
Stir in the flour, nuts, chocolate chips, or, whatever extras you are using.

Spread into a greased 8 x 8 inch glass baking dish.
The batter will resemble soft cookie dough.  Don't let that alarm you.

Bake at 350 degrees F for 20 to 25 minutes.
Be sure that you don't over bake these.  They firm up as they cool.
These photos show my first batch which were over baked, in my opinion.
It didn't stop us from eating them, however.

These blondies are adaptable ~ you can add in almost any extras you think you'll like

and they will turn out.  Throw in any of your favourites and see what happens.

Apparently, various dried fruits (cherries? craisins?) would make wonderful additions.

The trick is to keep the add-ins to no more than 1 cup.

Now, go, gather up your ingredients and begin!

You'll be enjoying your own batch (or two) in about 30 minutes.  
They are yummy to eat while still warm ~  Enjoy!

Happy Wednesday Y'all! 
Many Blessings, Camille

Happiness All Around

It happened again.  Jennifer Jo shared a tempting recipe and I made it.
This dessert was simple and quick and delicious.
Some refrigeration time is required ~ patience is necessary.

Otherwise, it's painless.  No muss.  No fuss. 
Happiness all around.

As Jennifer points out in her post, no fancy ingredients are required.  

It's a pantry pudding that doesn't deserve the name.  Not at all.

I also agree that whipped cream is lovely for the finishing touch.

However, it is not necessary.  
I've enjoyed a few all on their lonesome.  Dear me!

There's no need to re-write what has already been 
written about this chocolate pudding.  Its name, on the other hand, 
just doesn't fit for something so satisfyingly yummy.

But, chocolate pudding it is.  You won't mind when you taste it.

Howie said it reminded him of a mousse ~
perhaps that's what we will refer to it from here on out.
Chocolate Mousse Pudding ~ there...now I feel better.

Click here to find the recipe.  Hurry on over.  

You'll be glad you did.  And, so will the ones you love.

Many Blessings,

Camille

Gooey Bars ~ As Promised

This post is for Miss T ~ As promised.

However, y'all will be glad she asked.  I'm sure of it.

This is a not-to-be-missed-but-at-the-same-time-scary dessert.

Scary in a good kind of way ~ is that even possible?  Yes.

Just limit how much and when, 
and you'll probably be okay.  Maybe.

When I came across the instructions for these bars,
I knew I had to give 'em a try.  And, I was right.  Where have they been all my life?
A little tweaking was necessary since there were virtually no measurements given.  
Crushing the graham wafers by hand wasn't a favourite, so I opted to use them whole.

All in all, I've made them three times now.  
But, who's counting?  Not me.

Not for the faint of heart or the not sweet of tooth.  These are, however, 
perfect for anyone who does not fit into either of the categories listed above.
That would be you?  Me too.  :)

Gooey Bars ~ (Or, whatever you wish to name them).
Originally posted here ~ tweaked and adjusted slightly by moi.

Line a 9 x 13 pan with parchment (not wax) paper (or, grease your pan).
Line exactly to fit with a single layer of graham wafers.
Drizzle 1/4 cup butter evenly over the wafer layer (do not omit).
Sprinkle 1 and 1/2 cups chocolate chips (semi-sweet or milk) over the wafers.
Sprinkle 1 cup (or more...I like to add up to another half cup) 
broken pecan pieces over the chocolate chips.
Evenly spread 2 cups shredded sweetened coconut on top of the pecans.
Drizzle one can (300 ml size) of sweetened condensed milk over all.

These will hold together nicely once they are baked
because of the condensed milk ~ just in case you were wondering.

Now...bake at 350 degrees Fahrenheit for 25 to 30 minutes until golden.
Cool and cut.  May be frozen if you can make them last that long.
I dare you to try.  Don't eat while hot...they will burn your mouth.  Ouch.
(I'm still paying for the too-early sample I took from the first batch.)

Have fun and be sure to share the love!  :)

Many Blessings,
Camille

Simply Yummy

Sometimes a girl just needs a Rice Krispies Square.  Or two.

Sometimes a boy needs one, too.

Joking, of course.  But, you get the idea.

The other day, the girls and boys at my house were happy.
All of us were happy.  These have that effect.

I used to laugh about the fact that when I would send these to school

with my children (when my children went to a physical school),

the adults would comment on how they were the best.

What was different about this recipe from the rest?

Perhaps it's the number of marshmallows used?

The ratio of sticky stuff to crunchy stuff is just right?

No skimping on ingredients?  Brand name only?

I'm not exactly sure.

But, they are simply yummy.

~ Simply Yummy Rice Krispies Squares ~

1/3 cup Butter

60 Regular Sized Marshmallows (Jet Puffed)

1 tsp Vanilla Extract

8 cups Rice Krispies (Kellogg's Brand)

In large heavy-bottomed pan, melt the butter

with the marshmallows over low heat**.

**Don't be tempted to turn up the heat to hurry them along.
It doesn't work.  It ends in disaster.  Trust me, I know these things.

Be patient.  It takes time.  Stir until completely melted.

Remove from heat and stir in vanilla.

Add in the Rice Krispies cereal and stir until well mixed.

Pour into parchment lined 9 x 13 pan.

Butter hands well and press down until evenly distributed in pan.

Cool in fridge until they hold their shape when cut.

These freeze really well.

Enjoy!

Blessings,
Camille

Mini Breakfast Cheesecakes ~ THM Style

Cheesecake for breakfast?  Is it legal?  ;-)

Is it really possible to eat these little yummies and continue to lose
or to maintain a good weight?  Good news ~ Yes!  :)
This was my breakfast this morning ~ shhh...don't tell.

This is only recommended if you are doing it the Trim Healthy Mama way.

The trick is not to mix fats with sugars/carbs.  
Always wait 2.5 -3 hours before changing your fuel source.

That way, your body burns the fat as fuel and doesn't retain it for future use.

Want to know how to bake some cheesecake
that will treat you kindly and will produce no guilt?
Not even if you should choose to indulge in it for breakfast?
Remember the rule ~ no carbs for at least three hours after consuming.
Two of these will stick with you that long...don't worry.  Yippee!

First, let's discuss the supplies.
Individual custard cups are a must-have for these to turn out right.
You could substitute a large cup muffin tin, but, the cheesecakes will sink.
That would be okay in an emergency.  But, real custard cups are the best option.
Mine are 4 inches across at the widest point and 2 inches deep.

Now...on to the recipe.  :)

~ Mini Breakfast Cheesecakes ~
(Recipe altered from the original found in Trim Healthy Mama)

1 lb (500 grams) Cream Cheese ~ room temperature
2 Large Eggs ~ organic, free-range, if possible
3/4 cup Greek Yogurt ~ Fat Free
2 Tbsp Lemon Juice ~ fresh squeezed
1 tsp pure Vanilla Extract 
10 tsp Truvia (or sweetener of choice)

**If you don't want to follow THM, you could use sugar ~
You'd need about 1/2 cup granulated sugar for this recipe.

Mix all ingredients together in stand mixer.
Once ingredients are well combined, whip like you would for whipped cream.
Beat together until light and fluffy ~ this will take quite a few minutes.
Grease your custard cups with butter and fill nearly to the tops with batter.
This recipe will make 7 mini cheesecakes.

Set custard cups onto a jelly roll pan (cookie sheet with sides),
and add water to the pan as shown above.
Set into the pre-heated oven to bake.
Bake at 350 degrees F for 30 minutes until tops are just turning golden.

Remove to cooling racks to cool completely.

Cover with plastic wrap and refrigerate until cold.

Serve topped with Greek Yogurt or whipped cream and berries.

These are also super duper yummy all by their lonesomes.  :)

Enjoy!  Banish the guilt!

Many Blessings,
Camille

**This recipe is THM *S*

Hot Chocolate Ice Cream

Cayenne Pepper in chocolate ice cream?

What do you think?  Ever tried it before?

It's good.  Really good.

Now, if you ask the children, they will tell
you that their favourite chocolate ice cream is not this one.
But, I like it.  And, they eat it.  So, I'm not sure what to think.
Don't you think the proof is in the eating?  I do.  :)

This ice cream is of the no cook variety

and it churns up nicely.

If you serve it right away, it will be soft serve.

If you pop it into the deep freeze for a few hours,

it will harden up and be more scoop-able.  

Either way, it's yummy.

I used whole milk in this recipe.

When I made it, I didn't have almond extract in the house ~

So, I mixed it up without...it was very good.

Next time, I plan to have the extract on hand.

I also ventured slowly into the *hot* side of things and 

only used the smaller amount of cayenne ~

Next time, I will go with the full 1/2 tsp.

I think the cinnamon flavour came through a bit overpowering
since I used the smaller amount of the cayenne and none of the extract.
Next time, I will use the full amounts of everything.

Intrigued?  Ready to give it a try?  Click here!  

**Update ~ Since writing this post I made it again
with the extract and the larger amount of cayenne.
The verdict?  I think it's much better with the extract,
but, the cayenne was a bit overpowering.
I suppose this means I will have to make it one more time
with all the ingredients *corrected*, don't you think?
What a shame.  ;-)

Many Blessings,

Camille

Homemade Caramel Syrup

Oh. Dear. Me.
This stuff is crazy good!
Eaten by the spoonful, poured onto pancakes or waffles,
or drizzled over ice cream ~ it's scary to think of all the possibilities.
Never again will it be necessary to purchase caramel topping.

This will fit the bill ~ every time.

And, if you need to pay an actual bill, 
it might work as a substitute for money.
My Dad accepted some as payment for his lawnmower 
blade sharpening services ~ true story.  :)

Click here to find the original recipe ~
You won't be sorry you did.  
Well, maybe you will ~ perhaps I will post an exercise routine next.
No, not really ~ but, you could create your own.
Trust me ~ it may become necessary.  *Wink*

Many Blessings,
Camille

Homemade Fudgesicles

Homemade is always best, right?

I've always thought so.

My sweet friend *C* gave me this recipe last summer, 

but, I did have the appropriate equipment.

Namely...popsicle moulds.  When I searched for them,

they were all sold out.  So, popsicle making had to wait.

The other day at WalMart I spotted some popsicle moulds,

and, even though it isn't summer yet, I snapped them up.

You know what happened then, right?  You guessed it.

I whipped up a batch of these yummy chocolate treats.

Now it's your turn.  Grab your popsicle moulds and get going.

Everyone in your home will thank you.  Guaranteed.

          

That is, of course, if they like chocolate.

If they don't, I cannot help them.

However, that would mean there will be more for you.  

That actually might be a good thing.  Yippee!  :)

~ The Recipe ~

2 tsp Corn Starch

1 1/2 cup Whole Milk

1 1/3 cup Whipping Cream,  not whipped

1/2 cup Sugar 

1/3 cup Cocoa Powder

1/4 tsp Sea Salt

2 tsp Vanilla Extract

Bring all ingredients, except the vanilla,

to a boil in a medium-sized, heavy-bottomed saucepan.

Boil 1 minute, remove from heat and stir in vanilla.

Cool completely and pour into 10 Popsicle moulds.

Transfer to freezer and wait until solid ~

approximately four hours.

Enjoy!

Many Blessings,

Camille

A-mazing Oatmeal Options!

How is your oatmeal repertoire?

Do you even eat oatmeal in your home?

Does it ever get boring to have plain old oatmeal every day?
No, really?  It does?  Yup, me too.
Get ready...because...

This, my oatmeal-weary friends, is the post for you!

Let me share with you some of my new finds ~

A-mazing Oatmeal Options!!

And, yes...they really are that good!!  :)  

 First up ~ Basic Chocolate Oatmeal originally posted by Katie

who writes the "Chocolate Covered Katie" blog.

Okay, is it even right to make your oatmeal into dessert?

Let's not even open up a debate on that one...agreed?  
Oh, and if you don't like chocolate, you won't like this.  :)

Here's what I did to make it mine.

This will make enough for about four ~
depending on hunger levels.  

5 cups Liquid ~ I used half water and half milk ~ 
(or, all of one or the other)

2 cups Old Fashioned Rolled Oats ~
(You could substitute Quick Cooking oats...
just reduce cooking time accordingly)

3/4 tsp Sea Salt

Put these three ingredients into a medium sized,

heavy-bottomed pot.

Bring to a boil over medium-high heat while stirring.

Reduce heat to medium-low and simmer partially covered

for about 8 to 10 minutes, until it gets creamy.

Stir in the following, and mix well ~

3 Tbsp Dutch Processed Cocoa Powder

1/3 cup Sugar ~ I use dehydrated cane juice

1 tsp Vanilla Extract

Cover with lid and let sit off the heat 

for about 5 minutes prior to serving.
Stir in more of your choice of liquid, if necessary.

Serve with a few chocolate chips sprinkled on top (yes, really!).

And, some chopped nuts ~ I like pecans.

Drizzle with milk or cream.

Dig in ~ I dare you!!  ;-)

 Next up ~ Apple Cinnamon Overnight Oatmeal originally

posted on the "Real Mom Kitchen" blog.

A little less dessert-ish, but, completely yummy-ish ~

This recipe fits the bill for a great crock pot breakfast that

can be prepared the night before.

Who does not like to have the morning's work done ahead of time?

And, what could be better than waking up to a cinnamon-y,

apple-ish-ously smelling home in the morning?

Nothing.  That's what!

This recipe will serve six to eight hungry adults.
If you like creamy rice pudding, you will like this.
Yum.  Yum!

One more thing...I found it necessary to fill my

large crock pot half full with water and then I used a 2.5 Litre (2.5 Quart)

casserole dish to hold the recipe ingredients.

I placed this dish into the water and then put the crock pot

lid on the whole thing.

The first time I made this recipe it burned...

perhaps I just have a weird crock pot...

could very well be!

Whatever the reason, it was not pleasant.
Only half the oatmeal was salvageable.

However, the second time I made this, 
I did the insert thing and it worked beautifully!

No burned stuff to scrape off.

And, every last bit of this yummy oatmeal 

was ready to gobble down.

Yippee!! 

3 Gala apples cored and chopped ~ skin on

3 cups Milk

2 cups Water

1 cup Apple Juice ~ I like organic, fresh-pressed

2 cups **Steel Cut Oats ~ uncooked
**(Don't use regular oatmeal in this recipe...
it will become too mushy!)

1/4 cup Maple Syrup 

2 Tbsp Butter ~ cut into little pieces

1/2 tsp Sea Salt

1 tsp Vanilla Extract

1/4 cup Brown Sugar

2 tsp Cinnamon ~ ground

Butter your casserole dish.

Mix all ingredients together and carefully pour 

into the casserole dish.

It will come nearly to the top.

Stir well.

Place into your crock pot. Put the lid on.

Turn the heat to low and set on the counter

to cook while you sleep.

This will take about 7 to 8 hours.

Mine burned after about 5 hours on my first try,

when I cooked it directly in the crock pot.

No fun!  I woke up at about 4:30 am to the smell of burnt sugar.

Take my advice, and use the casserole set-up

and there will be no issues.

It is so worth it!!

In the morning, remove your casserole dish
from the crock pot and stir the oatmeal prior to dishing it out.
Serve with chopped pecans, raisins,

a little more brown sugar and milk or cream.

Enjoy!!  And...do let me know what you think!  :)

Many Blessings,

Camille