"Simple Homemade Coffee & Tea Gelato"

So, as is my usual, I decided to play around in the Kitchen again..

What I ended up creating, for me an my Baby, were two "Three Ingredient Gelato's" 

Well, truth be told, they went a little beyond three ingredients. I couldn't help it..

The First one was a scrumptiously tasty "Matcha Green Tea Gelato" followed by a delectably delicious "Chocolate Chip Espresso Gelato"

Now I know what you're going to say, there's four ingredients in Espresso Gelato-but really that's only cause I couldn't help tossing in several handfuls of mini semi sweet chips at the end, I mean could you have if you were me..

So each of these refreshing frozen treats involved Heavy Cream whipped til thick peaks formed an kept cool..

Then I mixed my other ingredient with either the home-brewed Espresso that I cooked down to thicken, or the Matcha Green Tea Powder I mixed with hot brewed Green Tea to liquify..

Folding each into its own batch of Whipped Cream, I then poured them into containers and put them into the freezer to set for a few hours..

Mmmm, they were both unbelievable..

So thick, rich and creamy tasting; and so easy to do as well..

The Espresso one was especially good; such a strong roasty smooth coffee flavor with the chips just adding that lil extra something special..

Of course I could be biased due to my love of all things coffee, think I could exist on it an nothing else some days. Lol..

But really both were excellent; have loved green tea ice cream since eating it at Bonbori's Sushi as a kid, so very much enjoyed both flavors immensely..

Definitely a Delish Dessert to make again as the warm summer days approach..

"Espresso Chip Gelato"

Ingredients:
4 cups whipping cream (3-4 tubs sugar or fat free cool whip)
Can sweetened condensed milk
6 tblspn instant coffee
3 tblsps espresso
1 tsp vanilla extract
Half cup or more mini semi sweet chocolate chips if desired

Directions:
1. Thaw Cool Whip or make homemade Whipped Cream..
2. Mix Instant Coffee with 3 tablespoons of brewed espresso or coffee..
3. Mix Sweetened Condensed milk with Espresso mixture, vanilla extract and heat in microwave for approximately 30 seconds; then stir to combine and set aside to cool..
4. Once Espresso mixture cools, fold into Whipped Cream or Cool Whip and mix lightly together until fully incorporated..
5. Finally add in mini semi sweet chocolate chips and fold together..
6. Pour into Tupperware and cover and cool in freezer at least three hours before serving. Keep in freezer to store..

"Green Matcha Tea Gelato"

Ingredients:
4 cups whipping cream (3-4 tubs cool whip)
Can sweetened condensed milk
7 tsp's green matcha powder
6 tblspns brewed green tea
1 tsp vanilla extract
2-3 packs stevia or 3 tblsps powder sugar
4 drops green food coloring if desired

Directions:
1. Thaw Cool Whip or make homemade Whipped Cream..
2. Mix Matcha Tea Powder with 6 tablespoons of brewed green tea..
3. Mix Sweetened Condensed milk with Matcha Tea mixture, Stevia, vanilla extract and heat in microwave for approximately 30 seconds; then stir to combine, adding green food coloring if desired and set aside to cool..
4. Once Matcha mixture cools, fold into Whipped Cream or Cool Whip and mix lightly together until fully incorporated..
5. Pour into Tupperware and cover and cool in freezer at least three hours before serving. Keep in freezer to store..

"Gluten-Free Copycat Nabisco Chocolate Snaps"

Every once in a while, I'll have this—I don't know, this deep seeded sense of nostalgia..

 

It doesn't happen too much, I'm not that old yet, but when it does I can get to reminiscing about the things of my youth—when things seemed fresh, new and so much simpler by far..

Often it'll be food that gets me to dreaming about days gone by—when TV Dinners were in aluminum trays you heated in the oven, Ring Dings came in foil wrappers and Nabisco made their Snap cookies..

It was this last one that hit me recently. First, I wistfully thought of the cute little box with the tiger on the cookie and then it was trying to remember that taste—there was really no other cookie like it and I can remember eating them for years growing up..

Sadly, like so many things from my childhood, these had disappeared long ago from store shelves..

Being somewhat handy in the kitchen and after imagining the wonderful simple plain chocolate cookie taste with just the tiniest bit of snap to it—I decided I could wait no longer, so I set about attempting to discover again that sweet memory of flavor..

 

As I gathered myself to bake, and after tweaking a few ideas to fit my thought of what it would take to create this long gone snack, I decided that since I have been on such a Gluten-Free cooking kick lately—well, I would just try and continue with this recipe..

 

I'm not exactly sure why, I don't have Celiacs or a gluten intolerance, but I know some who do—so I guess I've been wanting to see what I can make for them that isn't out there like it should be..

A few ingredients, just a little bit of work and before you know it they started flying out of the oven needing a quick squish—then set aside to cool till done..

They were perfect..

Just like I remember..

Thin, chocolatey and with just a little snappy bite to them..

So if you, like me, remember that tiny rectangular box with the tiger face drawn on the cookie from the 70's and 80's then you will fall in love with these simple, plain, wafer'ish cookies—because without a doubt they are "Definitely Delish"

 

"Gluten-Free Copycat Nabisco Chocolate Snaps"

Ingredients:
1 1/2 cups shortening
1 1/2 cups Light Brown Sugar
1 cup White Sugar
2 Eggs
1/2 cup Cocoa
1/4 cup Special Dark Cocoa
1/3 cup Milk
3 tsp. Vanilla
2 tsp. Baking Powder
2 tsp. fine Pink Himalayan Salt
1/4 tsp. Cinnamon
1/4 tsp. Baking Soda
4 cups Gluten Free Baking Flour (I use King Arthur Brand)

Directions:
1. Preheat oven to 375 degrees.
2. Cream 1 1/2 cup shortening, 1 1/2 cup light brown sugar and 1 cup white sugar. Add 2 eggs and beat..
3. Add 3/4 cup cocoa, 1/3 cup milk and 3 tsp. vanilla and beat.
4. Add remaining ingredients of 2 tsp. baking powder, 2 teaspoons of Himalayan salt, cinnamon, 1/4 tsp. soda and 4 cups of gluten free baking flour..
5. Form in balls size of walnut and place about 2 inches apart on a cookie sheet..
6. Bake 12 minutes. Smash flat when they come out of the oven while still warm. 
7. Repeat until all dough is used up. Makes about 100 cookies, or more, depending on how big you make them..
 

"Chocolate Chip Oatmeal Bake For Breakfast"

Have you ever baked your oatmeal? If you haven’t, you’re in for a real treat. Up until just the other day, my only experience with oatmeal was either in a powdery packet or over a simmering stove-top...

But it turns out, throw some oats in a cast-iron skillet with milk, eggs, and a few other ingredients, and what you get is an oatmeal that is almost completely hands-off (with no risk of bubbling over!) but also completely delicious...

 

What's really appealing to me about baked oatmeal is its texture — unlike the traditional version, baked oatmeal is sturdy and dense more like a sweet breakfast casserole or a giant soft cookie than a porridge...

Plus, this makes it perfect for dressing up with a multitude of various cookie flavors...

 

Like I did this time; just throw in some chocolate chips and a hefty dose of vanilla for a chocolate chip oatmeal “cookie” for breakfast, dried cranberries, orange zest, and almond extract for a holiday take, or a few teaspoons of cinnamon and some plump raisins for an oatmeal raisin cookie version...

You're only restricted by your imagination when it comes to this dish. I'll be trying a mix a vanilla chips and toasted nuts (perhaps macadamia) next time I cook this one up for me and my Baby...

It really is a quick and simple dish that's easy to prepare; a few minutes of prep toasting the oats and mixing up the eggs and cream, then into the oven it goes...

What's great too is that all the leftovers can be saved in Tupperware containers for a quick meal on the way to work, or even a late night snack-it kind of really is like a giant breakfast cookie, Yum...

"Definitely Delish" and definitely a dish to try again and again...


"Cinnamon Raisin Cookie Baked Oatmeal"

Ingredients:
2 tbsp butter (optional)
2 cups rolled oats (use certified gluten-free if needed)
3 tbsp brown sugar
3 tbsp granulated sugar
2-3 tsp ground cinnamon
1 1/4 tsp baking powder
1/4 tsp kosher salt
2 cups whole milk (or non-dairy milk of choice — any will work!)
1 tsp pure vanilla extract
2 eggs
1/2 cup raisins (or more or less, to taste)

For serving:
Yogurt
Honey or pure maple syrup (I used a low sugar syrup)
Cinnamon
Homemade Whipped Cream 

Directions:
1. Preheat oven to 350 degrees.
Optional: Toast your oats first. In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the oats and stir to coat evenly, then continue to cook, stirring every few seconds to prevent burning, until oats smell toasty, like popcorn. This should take only 2-4 minutes, but gives the oatmeal a deeper flavor and makes it taste a little more cookie-like, in my opinion.
2. Mix together oats, both sugars, ground cinnamon, baking powder, and salt in a 10-inch cast-iron skillet. You can also use an 8×8-inch baking dish — in that case, you may want to line it with parchment paper to prevent sticking.
3. In a bowl, whisk together milk, vanilla, and eggs. If you didn’t toast your oats, you can add a tablespoon or two of melted butter here, if you’d like. 
4. Pour the wet ingredients over the dry and give the dish a shake or stir it to evenly moisten. 
5. Scatter the raisins (or chips if doing optional recipe, which I made this time) evenly across the mixture and stir again to incorporate.
6. Bake for 30-35 minutes, or until golden on the edges. Oatmeal should still be soft in the center when removed but will set as it cools.
7. Serve while warm with whipped cream, syrup or whatever various toppings you enjoy....

Recipe options:
For a chocolate chip oatmeal cookie version:
Up the vanilla to 2 tsp, omit the cinnamon, and swap out the raisins for chocolate chips.
(This is the recipe I did, using a dash of cinnamon sugar and mini semi-sweet chips with the extra vanilla extract)

For a Cranberry Orange version:
Add one to two tablespoons of orange zest, half a teaspoon of almond extract, and swap out the raisins for dried cranberries.


Notes:
Serve with homemade whipped cream, syrup, vanilla ice cream or whatever else you think might go good alongside or on top if desired..

"Frosted Pumpkin Nutella Pop-Tarts"

It's fall, the leaves are finally changing colors and Halloween is almost upon us—and with that, also, there has been the kids return to school and everything that entails...

After school activities, sports, tournaments, projects, homework and a million other little things to keep the parents as busy as the kids—especially when you take into account work, family dinners and packed lunches...

 

With that in mind I wanted to make a recipe with a few easy over the counter items, that could be made ahead of time and saved for when you need it for the little crumbsnatchers gallivanting about your homes...

What better snack could fit this than a Fall take on a toaster classic—the "Pop-Tart"

 

Using pre-made store bought pie crusts, canned pumpkin, Nutella and some tubs of buttercream frosting—an what you end up with is an incredibly delicious treat that can be fridged or frozen for days or weeks in advance...

Heat it in a toaster oven, frost it and sprinkle a bit of cinnamon sugar on top for good measure and yum, just yum...

 

 

Truly can't beat it for a quick fix before your kids youth tournament or for that next play date...

Try it out for yourself one day; I truly think you'll find it, like me, oh so "Definitely Delish"

 

 

"Frosted Pumpkin Nutella Pop-Tarts" with "Cinnamon Sugar"

Ingredients:
Pies:
4 packages raw pie crust
1 cup pumpkin puree (not canned pumpkin pie mix)
1 egg
1/4 cup packed dark brown sugar (use 1/3 cup if you want it sweeter)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon light cream
1 cup Nutella, melted
2 tubs store-bought Buttercream Frosting

Glaze: (If using glaze, follow glaze directions)
1/4 cup butter  
2/3 cup + 2 tablespoons powdered sugar
2 tablespoon pure maple syrup
1 1/2 teaspoons vanilla extract
1 tablespoon light cream, if needed
1/2 cup cinnamon sugar, for sprinkling

Directions:
1. Preheat the oven to 350 degrees F...
2. In a bowl beat together the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt and milk until smooth...
3. On a floured surface, roll the dough out into an 1/8-inch thickness. Cut the dough into rectangles, roughly about 4 x 3 inches. Place a heaping tablespoon of the pumpkin filling on one of the rectangles, smoothing the pumpkin out to just before the edge of the dough...
4. Drizzle the melted Nutella over the pumpkin and use a toothpick or knife to lightly swirl the Nutella into the pumpkin...
5. Lay the another rectangle of dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles...
6. Bake the pop tarts for 20 to 25 minutes, then let cool completely on the counter...

Glaze: (If freezing leave un-glazed and use frosting instead after reheating-see Notes)
1. While the pop-tarts cool make the frosting. Melt the butter on medium heat until frothy and then whisk in the powdered sugar, maple syrup and vanilla...
2. If needed, whisk in the milk to thin. If the frosting seems too thin, add 1 tablespoon powdered sugar at a time until the frosting is thick, but pour-able...
3. Drizzle the glaze over the cooled pop-tarts and sprinkle generously with cinnamon sugar. The glaze will harden after 5-10 minutes...

Note:
1. Store in an airtight container for up to 4-6 days in the fridge. If desired these can be heated in a 350 degree oven for 3-5 minutes to warm them before eating, BUT the glaze will melt slightly on the pop-tart.
2. Un-glazed pop-tarts can be frozen for up to 3 months. Thaw and then heat in the oven at 350 for 5-10 minutes..
3. If saving Pop-Tarts for later, after reheating, frost with pre-made store bought buttercream frosting and sprinkle with cinnamon sugar. (I used Pillsbury but any brand is as good)

"Break Free of the Candy Conglomerates with some homemade Sweetness"

Time is running out; and if you, like me, find yourself caught out on a limb this "Valentine's Day"—look no further then right here...

How better to impress that Sweetheart in your life, then surprising them with some handcrafted treats...

 

 

Anyone can go down to the local CVS, Walgreens or Right Aid and pick up a box of pre-packaged, mass produced and thoughtless candy all wrapped up in a paper board heart by some anonymous candy robot in a factory tucked away in some small dark corner of the country...


Or you can step out of the shadows of the industrialized, corporatized candy conglomerates and do something from the heart for a change...

 

This right here, I kid you not, is the easiest and simplest recipe you'll ever make for that chocolate lover in your home this holiday—and I promise, not only will they love it but they'll be impressed and delighted to know that you cared enough to make their day special. From scratch...

 

 

So if my caramels seem to difficult and baking apple roses aren't your thing—try this recipe out, I think you'll find they are so "Definitely Delish"

 

 

"Simply Delish Fudge"

Ingredients:
2 (12 oz.) packages semisweet chocolate chips
1 can sweetened condensed milk
2 tablespoon water
2 teaspoon vanilla extract
1 cup chopped walnuts, toasted (optional)

Directions:
1. Line a 9x9 inch baking pan with waxed paper or plastic wrap; set aside. (The larger or smaller the pan, the thicker or thinner the fudge)
2. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water...
3. Microwave, uncovered, for 1 minute; stir. Continue microwaving 20 seconds at a time until chocolate is melted and smooth—about 1 minute more...
4. Stir in nuts (if using) and vanilla extract...
5. Pour mixture into prepared dish and spread it evenly...
6. Chill fudge about 1 hour in refrigerator until firm...
7. Cut fudge into 1 inch squares. Makes 24 to 48 pieces depending on size and shape of pan used...

Notes:
1. This is a super simple way to make fudge and is easily altered to suit tastes or to change it up...
2. Change or mix nut types, or leave them out completely...