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ALMOND MONSTER COOKIES

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My Dietary Changes

I’ve been making some changes in my day-to-day eating habits… again. I promise the end result in this post is a recipe for my incredible Almond Monster Cookies but hear me out on the journey. If you’ve been following me for very long, you might know that I was vegetarian for a while. There is so much that I love about a vegetarian diet but right now, it just isn’t realistic for me. If you’re curious, about the details, you can read more here. Family members of mine recently changed their diet to include gluten-free, dairy-free, and intermittent fasting. I know that intermittent fasting is not something I want to follow but their changes got me thinking and exploring. I’ve been curious about anti-inflammatory foods for a long time and have been reading up on some beginner level information. I certainly don’t claim to have a background in nutrition or medicine. Please don’t look to my choices as any type of advice or expert recommendation. I am simply sharing what is currently working for myself. Right now, I am significantly reducing gluten, dairy, and caffeine in my diet. As I do not have a true allergy to any of these items, I am not holding a strict elimination of these items.

Four rows of cookie dough balls on a tray with a scooper of dough above it.

What I’m Noticing

That Almond Monster Cookie recipe is still coming. First, let’s talk about what I am noticing most by reducing gluten, dairy, and caffeine. An INCREASE in energy. That’s right, more energy with less caffeine! It seems almost counterintuitive but it is a remarkable change. I have an easier time waking up in the morning. My energy maintains throughout the day rather than crashing once the coffee wears off. The other big difference I’m noticing is reduced puffiness under my eyes. I’m not talking slight puffiness from not sleeping well, I’m talking significant puffiness for which I’ve seen multiple doctors for. My docs have happily offered me lots of allergy meds and even botox type of injections. Not one of them ever mentioned diet change to me. I am so thankful to say the puffiness under my eyes has reduced significantly. No it isn’t completely gone, but I’m not self-conscience about it like I have been for a few years now.

Tray of monster cookies with three small plates, each with a cookie on it.

Challenge Accepted

Alright, let’s get down to the Almond Monster Cookies – that’s really why you’re all here, right?! I’m sure many of you have at least tried a gluten free and/or dairy free dessert at some point. You know how bad that experience can be. Listen, I love baked goods and I am not willing to completely give them up. You know what? I’m also not willing to give up quality flavor or texture in those baked goods. In other words, I’m up for the challenge of creating fantastic gluten-free, dairy-free dessert options. These Almond Monster Cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie. Give these a try and tell me, do you miss the gluten? I think you’ll be too busy reaching for a second cookie to even reply here.

Large cookie in the palm of a hand.
Tray of monster cookies with three small plates, each with a cookie on it.

Almond Monster Cookies

Sarah Baade
These almond monster cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 2 ½ cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable shortening (butter flavored)
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup creamy almond butter
  • 1 ½ cups old fashioned oats
  • 1 cup mini chocolate chips
  • 1 cup plain m&m candies
  • ½ cup almond slivers

Instructions
 

  • In a medium mixing bowl, whisk together almond flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together shortening, brown sugar, and sugar.
  • Beat eggs and vanilla into sugar mixture.
  • Mix in almond butter.
  • Gradually mix in dry ingredients.
  • Stir in oats, chocolate chips, m&m's, and almond slivers.
  • Cover and chill dough for a minimum of 1 hour.
  • Preheat oven to 350°F.
  • Roll dough tightly into golf ball sized balls and space out six on a parchment lined baking sheet.
  • Bake 18-20 minutes or until cookies are golden in color.

Notes

  • If you are baking these for someone who has a gluten allergy, please be sure to use gluten-free certified products.
  • I used an ice cream scoop to make it easier to get the dough into such a large ball.
  • I have made this dough up to 2 days ahead of when I planned to bake the cookies. Just be sure the bowl is covered with a lid or plastic wrap so it doesn’t dry out.
Keyword Almond Cookies, Almond Monster Cookies, GF Cookies, Gluten Free, Homemade Cookies, Monster Cookies

Peanut Butter Date Energy Bites

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Food Trends

Some people may think food trends are a recent experience created by social media but they really have a much longer history than that. In my grandmother’s old recipe box, I have recipes for jello molds that included shrimp. Yes, you read that right, shrimp jello. I honestly can’t think of very many foods that would gross me out more than shrimp jello. But let me tell you something, my grandmother wasn’t a strange woman, this was a trend back in the 1950’s. I have no idea if she actually made those recipes or not but I can tell you with certainty that I have no intention of ever making shrimp jello myself. In fact, I generally avoid food trends on here altogether. I know that you already have access to dalgona coffee or whatever other trend you want on TikTok and Instagram. However, I recently went down the rabbit hole of energy bites and created my own Peanut Butter Date Energy Bites. Once you try these, I know you’ll understand why I’ve added this trendy snack to this site.

Red bowl sitting on a white plate with energy bites.

The Exception

And yet, that general rule is being broken today. I’m actually quite late to this energy bite food trend. I initially looked at it as something to avoid on here – like shrimp jello. But here’s the thing I’ve learned, some food trends are around because they are fun to make or because they look interesting. Other food trends exist because they are legit worth the recipe. So, these Peanut Butter Date Energy Bites are my exception to the rule of avoiding trends in this space. I’ve been snacking on dates and peanut butter for a while – its a simple and healthy snack option. But adding in a few extra ingredients and blending it together in a food processor makes this snack even more delicious.

Crumbled ingredients in a food processor.
Crumbled ingredients in a food processor.

A Couple of Tips

Yes, this is an incredibly easy recipe. However, I do want to give you a couple of tips to make it as easy as possible for you. First, do yourself a favor and buy dates that are already pitted – this will save you the time of pitting them yourself. I recommend pulsing the dates in the food processor before adding the rest of the ingredients in. If your ingredients start to clump together into a large ball, break them up and then keep pulsing until you get a crumbly consistency. From there, you are ready to scoop and form those crumbles into a bite sized ball.

Red bowl sitting on a white plate with energy bites.

Peanut Butter Date Energy Bites

Sarah Baade
These energy bites are naturally sweetened by dates, naturally gluten free and dairy free, and absolutely delicious.
Print Recipe Pin Recipe
Course Snack
Servings 20 energy bites

Equipment

  • Food Processor

Ingredients
  

  • 12 oz pitted medjool dates
  • ½ cup creamy peanut butter
  • ½ cup old fashioned oats
  • 2 teaspoons ground flax
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

  • Place dates in a food processor and pulse until broken into small pieces.
  • Add remaining ingredients and blend until crumbly. Scrape sides and break large clumps apart as needed.
  • Scoop crumbles into your hand and form into 1" balls.

Notes

Energy bites can be stored in an airtight container for up to 1 week in the refrigerator.
Keyword Dairy Free, Dates, Energy Bites, GFCF, Gluten Free, Healthy Snack, No Churn Peanut Butter Ice Cream, Peanut Butter Date Energy Bites, Vegan, Vegetarian

Looking for more peanut butter treats?

Peanut Butter Bliss No Churn Ice Cream

Peanut Butter Cut-Out Cookies

DARK CHOCOLATE TAHINI FUDGESICLES

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Summer Treats

We are in full on summer mode which means heat and humidity. Hello, Texas! Summer also means looking for ways to stay cool. We’ve been spending a lot of time at a neighborhood pool this year. Swim lessons and meeting new friends have been exhilarating after so much isolation amid the pandemic. However, pool time is challenging for us to squeeze in on the weekdays. With full time work and school plus an early bedtime for our girl, we need other ways to cool off Monday – Friday. Our alternative for keeping cool? Eating popsicles, of course! To be more specific, we are diving face first into these new Dark Chocolate Tahini Fudgesicles.

Hand holding a fudgesicle with a bite taken out of it.

Just A Twist

Don’t get me wrong, I love a classic fudgesicle. It’s nostalgic and delicious. But, I also love putting my own twist on recipes. It keeps things interesting when I’m creating new posts for you all. It also gives you something you can’t find in a store. You can easily buy a classic fudgesicle at any grocery store. But dark chocolate tahini fudgesicles are only going to happen in your own kitchen. Grab your popsicle molds, friends. This recipe has fewer than ten ingredients and you can mix them together in ten minutes or less. The hardest part will be waiting for them to freeze. The nutty flavor of tahini combined with the richness of dark chocolate gives you the twist you didn’t even know you were looking for.

Tray of fudgesicles.
Hand holding a fudgesicle with a bite taken out of it.

Dark Chocolate Tahini Fudgesicles

Sarah Baade
The nutty flavor of tahini combined with the richness of dark chocolate gives a new take on the classic fudgesicle.
Print Recipe Pin Recipe
Course Dessert
Servings 6 Fudgesicles

Ingredients
  

  • ½ cup dark chocolate chips
  • ¾ cup tahini
  • ⅓ cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon cocoa powder
  • 1 ¼ cups milk (I used almond milk)
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions
 

  • In a medium pot, over low heat, stir together chocolate chips and tahini until melted and smooth. Be sure to scrape sides and bottom of pan as needed.
  • Stir in sugar, corn starch, and cocoa powder until combined.
  • Stir in milk, salt, and vanilla. Continue stirring until mixture just begins to simmer.
  • Remove mixture from heat and carefully pour into popsicle molds. **If you are using plastic popsicle molds, let mixture cool before pouring.
  • Freeze for a minimum of 4 hours or until frozen (I typically freeze overnight).
Keyword Dark Chocolate, Dark Chocolate Tahini Fudgesicles, Fudgesicle Recipe, Fudgesicles, Homemade Fudgesicles, Tahini

Looking for more cool treats?

Cherry Limeade Popsicles

Lemon Delight

GREEN PEA HUMMUS

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Needing Those Greens

I was chatting with a friend about gardening and cooking the other day. More specifically, we were discussing all the nutrition green vegetables can provide. And yet, we tend not to get enough of them. The irony is that, as I look around the produce section of my local grocery store, I see more green veggies than any other color. It should be easy to accomplish but I think we just tend to get tired of eating the same things in the same old ways. So our conversation ended with me feeling inspired. Honestly, I’ve been wanting to do a monochromatic post for a while and this seems like the perfect opportunity. So here we go, green pea hummus accompanied here by tons of fresh green vegetables.

Dish of green pea hummus surrounded by green vegetables.

The Mash Up

My family eats a ton of hummus. I’m confidant we could consume a bulk sized tub in a flash. The only reason we don’t buy it in huge tubs is because we love to change up the flavor. Now, also thinking about vegetables, my daughter’s favorite happens to be green peas. Why not combine these two foods into a delicious green pea hummus? Also, why not dip lots of other green veggies in it for an afternoon snack? I can’t lie, my husband was hesitant when I came to him with this recipe. However, I completely won him over when he took his first bite. That mission of eating more green vegetables was easily accomplished here. This green pea hummus has a slight sweetness to it with a balance of fresh lemon juice and salt. It really is a great dipping hummus. But, I’m also all about this green pea hummus as a sandwich spread.

Dish of green pea hummus surrounded by green vegetables.

Green Pea Hummus

Sarah Baade
This slightly sweet green pea hummus is perfect for dipping veggies and crackers or spreading onto a sandwich.
Print Recipe Pin Recipe
Course Snack

Ingredients
  

  • 15oz canned chickpeas, drained and rinsed
  • ½ cup frozen or fresh green peas
  • ⅓ cup olive oil
  • 2 Tablespoons tahini
  • 2 Tablespoons fresh lemon juice

Instructions
 

  • Place all ingredients in a food processor or blender and blend until smooth. You may need to scrape the sides of the processor partway through in order to fully incorporate the ingredients.
  • Enjoy as a dip for veggies, pretzels, pita chips, etc. or as a spread for sandwiches.
Keyword Green Pea Hummus, Homemade Hummus, Hummus

Looking for more hummus recipes? Check out this Lemon Hummus or Jalapeño Hummus.

BLUEBERRY MUFFINS WITH STREUSEL TOPPING

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Muffin Memories

Blueberry muffins with streusel topping always seemed so fancy to me as a kid. What in the world was that magical topping? Why didn’t we get this topping on the muffins we made from a box mix? I recall blueberry muffins being something we ate on special occasions, like on Christmas morning. Always made from a box mix. And I loved them. In short, those muffins were something special and yet I still longed for that streusel topping. Friends, this was the 80’s and streusel seemed fancy. Today, you can get a box mix that includes a streusel topping and I will never judge you for making those. I get it. Busy lives need simple solutions. But I promise you, the homemade version is also very doable.

Dark gray tray of blueberry muffins with extra blueberries on the tray.

That Homemade Touch

Now that I’m an adult and the primary cook in the household, I find little ways to treat myself. One of the ways I treat myself is with homemade muffins. Yes, I still make a boxed mix on occasion but homemade always tastes better and don’t actually take much longer to make. I use frozen blueberries because they aren’t as delicate as fresh and don’t streak juice throughout the muffins. As for that *magical* streusel topping? Turns out it is quite easy to make! In fact, I might never make another muffin recipe without it. There is something about that crunchy, sweet topping that I can’t resist. With blueberry muffins being such a strong memory of childhood, I knew I needed to start here. Classic blueberry muffins with streusel topping. These make you feel like you’re eating something from your favorite corner bakery without actually having to leave the house.

Dark gray tray of blueberry muffins with extra blueberries on the tray.
Dark gray tray of blueberry muffins with extra blueberries on the tray.

Blueberry Muffins with Streusel Topping

Sarah Baade
Classic blueberry muffins with a light streusel topping.
Print Recipe Pin Recipe
Course Breakfast, Brunch
Cuisine American
Servings 12 muffins

Ingredients
  

Blueberry Muffins

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup frozen blueberries

Streusel Topping

  • ⅓ cup all purpose flour
  • ⅓ cup brown sugar, packed
  • 3 Tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions
 

For the Muffins

  • Preheat oven to 350°F and place paper liners in muffin tin.
  • In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and sugar.
  • Mix eggs and vanilla into butter mixture.
  • Stir in half of the dry ingredients, then all of the milk, then the rest of the dry ingredients until just combined.
  • Gently fold frozen blueberries into the batter.
  • Pour batter into prepared muffin tin.

For the Streusel Topping

  • In a small mixing bowl, stir all ingredients together. Sprinkle mixture over muffins.
  • Bake 35 minutes or until a test toothpick comes out clean.
Keyword Blueberry, Blueberry Muffins, Blueberry Muffins with Streusel Topping, Breakfast, Easy Breakfast, Easy Recipe, Homemade Muffins, Muffins, Streusel Topping

Looking for more easy breakfast recipes? I’ve got you covered…

Baked Oatmeal

Southwestern Hash Brown Waffles

Savory Spinach Turnovers

Pumpkin Spice Granola

Best Banana Bread

SLOW COOKER BLACK BEAN SOUP

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Bowl of black bean soup garnished with sour cream, two slices of avocado and green onions.

There is a restaurant here in San Antonio that has amazing, smoky refried black beans. These are my absolute favorite beans. Ever. I love these beans so much that I could never try to actually replicate them. Instead, I’ve used those beans as inspiration. Have you ever used liquid smoke before? A little goes a long way but when you find the right balance, it can give a beautiful enhancement to the flavors of your dish. After creating this black bean soup, I am interested to see how else I can start using liquid smoke.

My family and I have found a new weekend routine where we schedule time to play outside. This might be riding our bikes through the neighborhood, running around on a playground, or hiking a nearby trail. By scheduling these activities, we are all committed to spend this time together, “no screens attached.” It has provided such an escape from all the stressors of the world. For those couple of hours, our only priority is having fun together. Pure joy. I’ve found that these activities can build up quite an appetite. With the cooler weather we’ve had lately, I love starting a slow cooker recipe in the morning and having it ready for when we get back home. So here, I have for you, my new slow cooker black bean soup recipe. Start it in the morning, go spend some time playing outside, and then enjoy a warm bowl when you get home.

Bowl of black bean soup garnished with sour cream, two slices of avocado and green onions.

Slow Cooker Black Bean Soup

Sarah Baade
This soup is easy to make and has a warm, gentle smoky flavor to it. Delicious.
Print Recipe Pin Recipe
Course Dinner, Soup
Cuisine American
Servings 6

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb dry black beans, rinsed
  • 15oz can fire roasted diced tomatoes
  • 1/2 yellow onion, diced
  • 2 teaspoons dried Mexican oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 3 cups water
  • 2 teaspoons liquid smoke
  • Optional Garnishes: sour cream, avocado, green onions, crumbled tortilla chips

Instructions
 

  • Place all ingredients in slow cooker.
  • Cook on high for 6 hours or until beans are tender.
  • Serve with garnishes as desired.
Keyword Black Bean Soup, Black Beans, Slow Cooker, Slow Cooker Soup

Looking for more soup recipes?

Barley Soup

One Pot Vegetarian Chili

CRANBERRY ORANGE BREAD PUDDING WITH BOURBON SAUCE

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A hand holding several bright red cranberries.

Historically, cranberries have not been my thing at Thanksgiving. Am I alone in this? I doubt it. In my earlier childhood, I remember our family having the canned, gelatinous cranberry sauce on the table. The image still doesn’t settle well with me but also, the texture isn’t something I enjoy eating. As I got older, homemade cranberry sauce found its way to the Thanksgiving spread. Certainly more appetizing but still not my thing. I totally get the nostalgia of the canned stuff and I appreciate the effort in the homemade version. However, neither one gets served on my Thanksgiving table.

White casserole dish of bread pudding with cranberries next to a small black plate with a single slice of the bread pudding topped with bourbon sauce and a spoon resting next to it.

It might sound like I have something personal against cranberries but I don’t. I promise. In fact, I very much enjoy cranberries in other dishes. Sauce is the issue. Really, the texture of the sauce is the root of the problem. So, in a year when nostalgia is bringing more joy than ever, I’m making a cranberry dish but with my own twist. Bread pudding. Yes, friends, cranberry orange bread pudding with bourbon sauce to be exact. That cranberry flavor is there, its just in a different form. This bread pudding is absolute comfort food. It is rich and sweet but also a little bit tart from those cranberries. A beautiful balance of flavors. Serve it warm with a spoonful of the bourbon sauce and you’ll be in heaven.

A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.
A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.

Cranberry Orange Bread Pudding With Bourbon Sauce

This cranberry orange bread pudding is the perfect dish for a cozy holiday dessert.
Print Recipe Pin Recipe
Course Breakfast, Dessert
Servings 9

Ingredients
  

Cranberry Orange Bread Pudding

  • 4-5 croissants cut into 1"pieces (this will end up being approximately 7 cups) Croissants that are 1-2days old are ideal for this recipe
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries

Orange Burboun Sauce

  • 1/4 cup unsalted butter
  • 1/3 cup sugar
  • 1/4 cup heavy cream
  • 2 tablespoons bourbon
  • 2 tablespoons fresh squeezed orange juice
  • 1/4 teaspoon salt

Instructions
 

For the bread pudding:

  • In a medium mixing bowl, soak croissant pieces in cream and milk for 10 minutes. Gently stir as needed to ensure all pieces become saturated.
  • Leaving any residual cream in the bowl, transfer croissants into an 8×8 baking dish. gently stir cranberries in with croissant pieces.
  • Beat sugar, orange zest, nutmeg, vanilla and salt in with cream. Pour mixture over croissants and cranberries.
  • Refrigerate for 30 minutes. While pudding chills, preheat oven to 350F.
  • Remove from refrigerator and bake for 50 minutes.

For the bourbon sauce:

  • In a medium saucepan, melt butter and sugar over medium heat.
  • Whisk in cream, bourbon, orange juice and salt. Continue to stir until mixture starts to thicken, about 5 minutes. Sauce will continue to thicken as it cools.
  • Serve sauce over bread pudding.
Keyword Bourbon Sauce, Bread Pudding, Cranberry Orange

Looking for more Thanksgiving dessert ideas?

Pumpkin Pecan Pie

Orange Spiced Monkey Bread

Lemon Iced Ginger Cookies

Turmeric Granola

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I always have a running list of recipe ideas. Some ideas get tested and some don’t. Some recipes become “blog worthy” after just a couple of trials and others are still getting fine tuned after several revisions. But this week I experienced a first. I was thinking about creating a new granola (because I looooooooove granola) when I suddenly realized I created a turmeric granola several months ago but never posted it. I started digging through my usual notebooks of recipes and couldn’t find it anywhere. Then it dawned on me that I texted the recipe to a friend when I came up with it. Thank goodness! Copy, paste and here we are today!

I came up with this recipe out of a lack of options at the grocery store. More specifically, a lack of savory notes in granola. I see tons of options for fruit, vanilla or chocolate flavored granolas but that is pretty much it. Surprising since there are more brands and packages there than I would have guessed for this breakfast option. I wanted something different so I created it. Yes, there is still a bit of sweetness here with the honey and coconut. But, the savory spices in this turmeric granola give you something new and interesting to put in your breakfast bowl.

My preferred way of eating granola is over vanilla yogurt with a few frozen raspberries in the mix. However, you can get nice chunks of granola from this recipe which are perfect for snacking on as is. If you prefer a looser granola, more crumbly, just shake it up in your storage container before eating. To date, I’ve found the best way to store granola is in the freezer. It stays fresh longer and doesn’t get sticky or soft as it can after being stored at room temperature for a few days.

Turmeric Granola

Sarah Baade
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Course Breakfast
Cuisine American

Ingredients
  

  • 2 cups old fashioned oats
  • 1 cup sliced raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup brown sugar, packed
  • 1 tablespoon chia seeds
  • 2 teaspoons turmeric powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/3 cup melted coconut oil
  • 1/4 cup honey

Instructions
 

  • Preheat oven to 300°F.
  • In a large bowl, mix together all ingredients.
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour.
  • Let cool completely before breaking into pieces and serving.
Keyword Granola, Turmeric

I think you’ll also enjoy my other granola recipes. Click the links below for full recipes.

Pumpkin Spice Granola

Vanilla Almond Granola

NO CHURN BOURBON PECAN ICE CREAM WITH CHOCOLATE SWIRLS

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The Heat

This seems like the hottest summer we’ve had in my nine years of living in Texas. Maybe I’m just feeling the pain of not being able to cool off in a swimming pool or at a movie theater but this heat is miserable. While doing my best to stay put at home due to COVID19, I’ve been looking for fun ways to stay cool. My family and I primarily stay inside but lets face it, a three year old needs to get outside to burn energy every once in a while. We’ve mostly taken to playing with the hose out on our driveway (fire ants keep us off the lawn). If we are lucky, we hit a day that is below 80 degrees in the morning and go for a walk but that isn’t often. I don’t think I’ve ever wished so badly to have a pool in my own backyard!

The Cool Down

Given all this heat, you know I’m not spending much time using the oven or even the stovetop right now. Instead, my work from home lunches are consisting of sandwiches and fresh fruit. That sweet tooth still needs attention too though. Bring on the no churn ice cream!!! What I love about no churn is that it is so darn easy to make but also, the flavor options are endless. I often grab whatever looks good from the pantry and just create as the mood strikes. This time around, I had a small bottle of bourbon sitting on my counter and some leftover pecan pieces tucked away in my freezer. I love it when ingredients from other recipes can easily come together for something new. Go ahead and make this incredible no churn bourbon pecan ice cream with chocolate swirls. Tuck in the back of the freezer until the kids have gone to bed and then indulge!

No Churn Bourbon Pecan Ice Cream With Chocolate Swirls

Sarah Baade
Soft serve bourbon ice cream with pecans and chocolate swirls – no churn required.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 2 cups heavy cream, cold
  • 14 oz sweetened condensed milk
  • 3 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup pecan pieces
  • 4 oz semi-sweet chocolate, melted and cooled slightly

Instructions
 

  • In a large, chilled bowl, beat heavy cream on high until soft peaks form.
  • Beat sweetened condensed milk, bourbon, brown sugar, vanilla and salt into heavy cream until fully incorporated.
  • Stir pecans into ice cream mixture.
  • Pour half of the ice cream mixture into a 9×5 loaf pan. Drizzle half of the melted chocolate over ice cream in pan. Swirl chocolate into ice cream mixture with a knife. Repeat this process with second half of ice cream and chocolate. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.

Notes

Techniques for melting chocolate:
  • Double boiler – place a heat safe bowl over a pot of simmering water. Stir your chocolate chips/pieces in the bowl until it is fully melted.
  • Microwave – heat chocolate chips/pieces in a microwave safe bowl for 30 seconds then stir. Repeat this until chocolate is fully melted.
Keyword Bourbon Pecan Ice Cream, Ice Cream, Ice Cream Recipe, No Churn, No Churn Ice Cream

More No Churn Recipes

EASY SKILLET STYLE STREET CORN

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It has been a month since my last blog post. A full month. My brain has been overwhelmed lately. I know I’m not alone in that. When there is so much going on in our world, it can be difficult to focus on the lighter things in life.

COVID19

As COVID19 shut things down and people started losing their jobs, I felt like food just wasn’t important enough to explore or share. Even when creativity did hit, I had a hard time getting ingredients I wanted.

Black Lives Matter

After the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd, my focus shifted to my own friends and neighbors of the Black community. Free time became researching Black history, signing petitions and educating myself on how to raise an anti-racist child. I did not have the capacity to also think about food in creative ways for this platform.

Food

A lot of thought and re-evaluation has gone into this blog and what I want it to provide for others. As budgets have become tighter for a lot of folks, affordable food is more important than ever. Not only that, but sharing recipes brings people together – something we desperately need right now. You can learn so much about a person by exploring the foods they grew up with, who they ate with and what went into creating those meals. Our country needs so much healing right now, so much change. We can’t gather around tables to get to know one another right now but we can still share recipes.

I’m sharing my version of street corn on this post. A recipe I never would have created without the cultural (Mexican) influence within my city of San Antonio. Ingredients required for this recipe are affordable and you likely have most of them on hand already (seriously). Use it as a side dish as you’re grilling out or add it to your #TacoTuesday meal. I know you’re going to love this one!

Easy Skillet Style Street Corn

Sarah Baade
All the flavor you love from street corn, no grill required.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 cups frozen corn
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • cayenne pepper to taste (optional)
  • 1/4 cup queso fresco
  • garnish with cilantro (optional)

Instructions
 

  • Add corn to a large dry skillet over medium heat. Cook corn until it starts to char, stir frequently as it cooks.
  • Once corn is cooked, remove from heat and add mayonnaise, lime juice, and spices. Stir until evenly distributed.
  • Top corn with queso fresco and cilantro (if desired).

Notes

  • I used 1/4 teaspoon cayenne but this might be too much heat for those sensitive to spice.
  • This dish can be enjoyed hot or cold.
Keyword Corn, Mexican Street Corn, Skillet Street Corn, Street Corn

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