Every few months the ladies from our church gather together for a time of food, fun, and fellowship. This being October, our fearless leader and friend Mary Dawson, planned a wonderful fall-inspired evening complete with an array of pumpkin dishes, pot-luck style! Not knowing what to make nor having much time to make something (I spent the day working in the yard), I pulled out what was left of a bottle of Pumpkin Spice Kahlua. Now, understand that my husband and I are not drinkers and I RARELY cook with alcohol. However, a couple years ago some friends moved out-of-state and sent going-away-party guests home with all of their pantry items. While we don't drink, I LOVE pumpkin and fall flavors and thought that surely
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This recipe is an adaptation I made to a recipe given to me by my best friend, called "Primal Fudge", a guilt-free, refined sugar-free, gluten-free, paleo, primal, vegan, frozen, delicious home-made-with-all-healthy-stuff version of those delicious peanut-butter cups you find in the store. When I get the link to the original recipe I'll post it. They are very simple to make, and super delicious, but sometimes you just want a sweet, cold treat on a hot day right now, and not 20 minutes from now (Primal Fudge needs 20 minutes in the freezer to harden). So here's what I came up with using almost all of the same ingredients, just in my own made-up quantities which seem to work! I use a VitaMix blender, but I have made similar ice-creams in my old cheap blender.
Using only your silverware table- and teaspoons, and the marks on the side of your blender, measure the following in your blender: peanut or nut butter of choice: 2 glopping, heaping tablespoons (more like scoops, really) coconut oil: 1 heaping tablespoon honey: eye-ball it to equal approximately 1 heaping tablespoon cocoa powder: 1 heaping teaspoon Blend on low to incorporate cocoa powder into the rest of the ingredients. Turn to high if you need to smooth out chunky nut-butter... or not if like the chunks. Turn blender off. Pour in: milk: about 1 cup Blend on low-medium until well-blended. Turn off blender. frozen bananas: break 2 or 3 bananas in half and put them into the blender. Turn on low until all are chopped up. Gradually increase the speed, using a blender-plunger if your blender came with one to push the banana chunks into the blades. You want to blend for as little time as possible so as to not melt your bananas, thus turning your ice cream into soup. Serve immediately or freeze to make it firmer. Serves 2 adults OR 1 adult and 3 small children. |
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My goal with my children when it comes to food habits is the same one that my dad had for my siblings and me: that my kids will grow to become willing participants in shopping, cooking, and eating, being thankful for what is served, and respectful to the cook regardless of what is served or how it tastes. Bonus: they actually "LIKE" what they are served! ArchivesCategories
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