Living Better Cafe is a food blog, for people who deal with food sensitivity. All the recipes are quick fix with a substitute ingredient. Its also about how to live inexpensively while staying on a budget... eating healthy can become expensive.
Showing posts with label Treats. Show all posts
Showing posts with label Treats. Show all posts
Sunday, April 26, 2015
Salted pretzel- crunchy peanut butter ice cream
Serves: 1 quart
2 c. Heavy cream
2 c. Whole milk
1/2 c. Fine sugar
2 tsp. Vanilla bean paste
1/4 tsp. Sea salt
1/2 c. Fugde sauce
3/4 c. Crushed thin pretzels
1/3 c. Crunchy peanut butter
Directions:
1. Following your ice Cream maker manual attachment bowl in the freezer for at least 15 hours before use.
2. In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
3. Placing the mixture into your Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistencies.
4. While the ice cream is churning, mix together the fudge sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.
5. Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and peanut butter and swirl around.
Freeze the mixture for a few hours before serving. Garnish with extra Fudge sauce, pretzels and peanut butter, and sprinkles.
Saturday, April 18, 2015
Star moon crunch
(Inspired by: Little Debbie's Star crunch, banana moon pie)
Serves: 6
2 (12 oz.) Bags milk chocolate chips ( extra to cover the side)
1 1/2 c. Rice Krispies
1 Tbsp. Homemade marshmallow fluff
Directions:
1. In microwaveable safe bowl melt chocolate chips on medium for 2 minutes, stir half way through the heating process.
2. Add rice krispies into the chocolate mixture.
3. Mold the rice krispies into a cookie shape.
4. Refrigerate for about 30 minutes until from.
5. Remove from the refrigerator, adding 1 Tbsp. of marshmallow fluff, roll around in chocolate to cover the sides.
6. Return back to the refrigerator, for another 30 minutes until firm.
Homemade marshmallow fluff
Serves: Varies
1 c. Mini marshmallows or (10 large)
1 tsp. Corn syrup or simple syrup
1 tsp. Banana extract
Directions:
1. Melt marshmallows in a double boiler over low heat. When it become sticky add in the corn syrup, stirring constantly so the marshmallows doesn't scorch.
2. Remove any lumps transfer the while still hot, transfer from the double boiler to a mason jar while it's warm.
Tuesday, March 24, 2015
Banana split cookies
(Inspired by: Banana split)
Serves:24
1/3 c. + 1 Tbsp. Butter
3/4 c. + 2 tsp. Packed organic brown sugar
1 1/2 eggs
3/4 c. + 2 tsp. Mashed bananas
1 1/2 c. + 2 Tbsp. All purpose flour
1 1/2 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Himalayan salt
1/2 tsp. Ground cinnamon
1/4 tsp. Ground cloves
1/2 c. + 1 Tbsp. + 1 tsp. Chopped crushed peanuts
Directions:
1. In a medium sized mixing bowl, cream together the butter and brown sugar.
Beat in the eggs and mashed bananas. Sift together the flour, baking soda, baking powder, salt, cinnamon, cloves; blend into the banana mixture.
Stir in chopped crushed peanuts. Cover, and allow to chill for 1 hour at least.
2. Preheat the oven to 375. Lightly grease the cookie sheets.
And drop dough by rounded teaspoonfuls onto a prepared cookie sheet.
3. Bake for 8 to 10 minutes or until there is no imprint when cookies are touched.
Saturday, March 14, 2015
Stove top chocolate brown rice pudding
Serves: 4
1/3 c. uncooked brown rice
1/3 c. Organic granulated sugar
2 tsp. Butter
3/4 tsp. Vanilla extract
1/8 tsp. Ground nutmeg
2 2/3 c. Water
1/8 tsp. Ground cinnamon
1 Tbsp. + 1 tsp. unsweetened cocoa powder
1/3 c. Raisins (optional)
Directions:
1. In a saucepan add water plus rice, and allow to come to a boil over medium heat.
And allow to cook until rice is fluffy, then reduce the heat to low and allow to simmer.
Uncover for 20 minutes.
2. Remove from heat, and add in butter, vanilla extract, ground nutmeg, sugar, and cinnamon, cocoa powder.
And stir until completely blended well.
Thursday, December 11, 2014
key lime cupcakes
Serves: vary
Cupcakes
1 lg box yellow cake mix
2 lg eggs
Oil
Directions:
Prepare cake mix batter according to the package.
Pour batter into a cupcake tin, and bake according to package.
Frosting
Serves: 8
1/2 c. Cream cheese
1/2 c. Lime juice
1/2 tsp. Grated lime rind
Directions:
Mix cream cheese, lime juice, and rinds with a mixer at medium speed for two minutes.
Wednesday, December 10, 2014
Oatmeal peanut butter- banana cookies
* Omit if allergic
** Omit if vegan
Serves: 2 dozens
2 c. Butter, softened** (vegan butter)
1 c. Peanut butter chips *
3 c. Brown sugar
4 bananas, mashed
6 c. Oats * (gluten free Oats)
4 c. All- purpose flour * (gluten free flour)
2 tsp. Cinnamon*
2 tsp. Baking powder
1 tsp. Baking soda
1 1/2 tsp. Salt
1 lg egg, beaten
2 Tbsps. Milk
2 tsp. Vanilla extract
Sugar
Directions:
Preheat oven to 350.
Combine butter, brown sugar, oats, flour, cinnamon, baking powder, baking soda, salt, peanut butter chips, and bananas mashed in a large bowl; mix well. Save 4 cups mixture. Cover the remaining mixture, and place into refrigerator. Add egg, milk and vanilla to saved mixture, stirring to form soft dough. Shape into 1- in balls. Place on a greased cookie sheet; flattened with a fork dipped in extra sugar. Bake for 15 to 20 minutes.
Note: for a chunky monkey cookies
** replace
Use 3/4 c. Banana chips ** ( instead of Bananas, mashed)
1/2 c. Raisins
Tuesday, August 12, 2014
Level up popcorn
*A twist on popcorn balls
Serves: vary
1 cup popcorn
1 cup raisins
1 cup granola
1 cup sunflower seeds
1 cup wasabi peas
1 cup Japanese rice crackers
1 cup peanuts* omit if allergic
Seaweed
Caramel (store brought)
Directions:
Pop popcorn and mix together the peanuts, raisins, wasabi peas.
Seaweed (broken into pieces),rice crackers, granola. Pour caramel over popcorn, an form into balls
Friday, August 1, 2014
Peppermint tea Popsicles
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