Edible Cookie Dough for 1 {healthy, gluten free, low carb}

Who doesn't love cookie dough???  Seriously, cookie dough is yum!  Now, a low carb Healthy Edible (aka egg free) Chocolate Chip Cookie Dough may be the best thing since cookie dough ice cream.  

Holiday seasons are always so tough in regards to the amount of sweets lying around.  With the new year it's always nice to start it off on the right foot with your nutrition.  However, I am definitely not a fan of depriving myself; it just makes me binge and want more of what ever I am being deprived of.  I can't say that I won't eat any sugar, but I can say I am going to make healthier treat options.  I am a big fan of healthier options.  

This Edible Cookie Dough for 1 is a quick and easy treat you can make.  I used a combination of brown coconut sugar and the KetoseSweet Steviva granulated sugars as healthier options.  Both are low carb and low calorie (KetoseSweet has 1 calorie) sugars.  I personally found using a combination of sugars (especially in regards to sugar substitutes) helps with flavor as well as avoiding a sometimes bitter taste that occurs with sugar substitutes. 

This Healthy Edible Cookie Dough recipe is super quick and easy to make (10 minutes tops) and will definitely help satisfy any sweet cravings. 

I was lucky enough to be given some KetoseSweet Steviva Granulated Sugar to participate in a little recipe challenge.  Baking and creating with something new is right up my alley. Baking and creating with something that is new and healthy is definitely mind kind of fun. I loved experimenting and having fun with a product I knew wasn't going to completely derail my fitness and healthy living goals.  KetoseSweet by Steviva is a keto friendly sweetener.  

For more up to date Steviva products you can follow them on Facebook, Twitter, Instagram, and Pinterest.  
    
Happy Healthy Delicious Treat Making and Eating! 


Healthy Edible Chocolate Chip Cookie Dough
Recipe: Alohamora
Active Time: 10 minutes
Servings: 1 or about 1/2 cup

Ingredients:
1/3 c. and 1 Tbsp oats (quick or old fashioned)
2 Tbsp butter, softened
1 1/2 Tbsp *KetoseSweet Steviva Granulated Sugar
1 1/2 Tbsp brown coconut sugar
1/4 tsp vanilla
pinch of salt (approx 1/16 tsp)
dash of cinnamon, ground
1 tsp milk
3 1/2 Tbsp dark chocolate chips (or any chips of your choosing)

Directions: 

1. Ground oats in a blender or food processor to make oat flour. 
2. Add the oat flour, butter, sugars, vanilla, salt, and cinnamon to a stand mixer or a bowl.
3. Combine the bowl ingredients and add the milk as your stand mixer is mixing or as you are stirring.  You may need to scrape the bowl or the mixing paddle to ensure everything is well combined.  
4. Finally, add the chocolate chips and mix until just combined. 
5. Spoon cookie dough into a small bowl or serving dish and enjoy.
6. Cookie dough can be covered or placed in an airtight container in the refrigerator for up to 1 week. 

If you don't have KetoseSweet Steviva, though you should definitely think of it as an option, you can use another healthy sugar substitute or plan sugar at the same ratio. 

Mint Chocolate Chip Cookies {dessert}

Happy St. Patrick's Day!  I'm not a drinker, but I do love mint.  In regards to celebrating the day, I'm sure mint is the equivalent to a Guinness I'm sure.  ;) 

I love mint chocolate chip ice cream.  Mint and chocolate is my second favorite combo (only peanut butter and chocolate beat it out).  It's just delicious.  

I love mint and have a few other mint cookies.  These Andes Mint cookies are delicious, and these Double Chocolate Mint M&M cookies are scrumptious as well.  

However, I was lacking a GREEN mint cookie, and felt this Mint Chocolate Chip Cookie was just the recipe I needed to share with you on St. Patrick's Day!  It's green.  It's mint. It's delicious.

Enjoy! 

Mint Chocolate Chip Cookies
Recipe: Alohamora adapted from TheFoodCharlatan
Active Time: 30 minutes
Inactive Time; 2.5 hours
Servings: 22 large cookies

Ingredients: 
1 c. butter, softened
1 1/2 c. sugar
2 eggs and 1 egg yolk, large
1 tsp peppermint extract
10 drops of green food coloring
3 c. and 2 Tbsp flour  (3 cups for flatter cookies)
2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 bag (11 oz) dark chocolate chips

Directions: 

1. In a large bowl or stand mixer, beat the butter and sugar together until light and fluffy. Scrape the sides of the bowl as needed. 
2. Add the eggs, yolk, peppermint, and food coloring to the to the bowl mixing after each addition. 
3. Add the remaining dry ingredients, except the chocolate chips, to the bowl in the order listed.  Mix the dough until it is just combined.  
4. Add the chocolate chips to the dough until just combined. 
5. Using the large cookie scoop (or about 1 1/2 Tbsp) to scoop the dough into balls and place them all on a cookie sheet lined with parchment paper or a Silpat map. Let the dough freeze for 30 minutes and then place all of the dough in a labeled sealed airtight bag.  The cookies can stay in this sealed bag in your freezer for a couple months.   
6. When ready to cook the cookies, add 6-8 dough balls to a parchment paper or a baking mat pan.  Bake the cookies at 350 degrees for approximately 8 to 10 minutes until they are no longer shiny.   
7. Let the cookies cool on the pan for 5 minutes or so.  
8. Enjoy the cookies warm with milk, or just enjoy them!
9. Store leftovers in an airtight container on the counter. 

Happy Green wearing St. Patrick's Day fun! 

Flourless Chocolate Peanut Butter Reeses Cookies {gluten free}

I have a strong love for anything chocolate and peanut butter.  I definitely have a strong like for Reese's Pieces; they are so addicting and delicious.  I'm definitely a big fan of anything that is naturally gluten free, aka flourless.  Gluten free flours are great, but if I can make a gluten free treat that anyone can make b/c they don't have to have any special ingredients then I am all for that. 

Basically these Naturally Gluten Free Chocolate Peanut Butter Cookies with Reese's Pieces are a must make recipe.  They are my 6 year olds #1 cookie, but if you aren't a baker...  I'll always make them and ship them to you if you head over to my cookie business, Meg's Cookie Crate. 

These cookies are yummy! 

Flourless Chocolate Peanut Butter Cookies
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 10 minutes
Servings:  12-15 cookies with a medium scoop

Ingredients: 
1 c. peanut butter, creamy
1/2 c. sugar
1/3 c. brown sugar, packed
2 medium eggs*
3/4 tsp baking soda
1/4 c. cocoa
 1 tsp vanilla
1/2 c. mini Reese's Pieces or 1 c. peanut butter chips

*or 1 large egg and 1 egg yolk will work

Directions: 

1. Preheat oven to 325 degrees and line a cookie sheet with a baking mat or parchment paper. 
2. In a large bowl or stand mixer, add all of the ingredients except the Reese's Pieces/pb chips to the bowl and mix until combined. 
3. Add the Reese's Pieces or peanut butter chips to the bowl and mix until just combined, or stir it all with a spoon. If you mix with a spoon you are less likely to break your Reese's Pieces. 
4. I can fit all 12-15 cookies on a single cookie sheet.  Use a medium cookie scoop to place the cookie dough balls on the prepared pan.  
5. Press the cookies down with the palm of your hand to flatten them a bit before placing them in the oven.  
6. Bake the cookies at 325 for 8-10 minutes. Remove the cookies when they are no longer shiny.  They will continue cooking on the pan outside of the oven.  
7. Enjoy the cookies warm or cooled.  
8. Store leftover containers in a sealed container. 

Happy Naturally Gluten Free and Naturally Delicious Cookie eating!

Chocolate Coconut Bites {no bake, vegan, healthy, gluten, egg, and dairy free}

Happy New Year!  My family has new goals.  I have new goals.  It's a new year, so I guess a new blog post is necessary. ;)  Actually, one of my goals is to post 3 times a week.  I want to go back to blogging more book reviews, more book lists, and share the many recipes I have been wanting to share with you for months now.  

Life has been busy, but isn't that the story of everyone's lives.  The past few months I have been working on a new business.  Right before Christmas I officially launched Meg's Cookie Crate.   My new business is a cookie business.  You order the cookies and I mail them anywhere in the USA.  It's actually really fun making and sending the cookies, but starting the business was far more time consuming than I thought it'd be.  

I truly credit the cookie business idea to my grandpa and a coworker.  My grandpa died in March, but for the previous 6 years or so I would send him cookies once a month or so in the mail.  My grandpa would give me good critique on the cookies including their taste, softness, and how they traveled.  Not only did my cookies make my grandpa happy (he loves chocolate and always have 1 cookie with lunch), but it helped keep him from getting too thin.  After my grandma's death my grandpa became quite thin.  It was at that point the cookie boxes, that even his postman came to know, began being sent.  In the many boxes I mailed him I was able to perfect the art of mailing cookies and keeping them fresh.
   
After I had many people comment on how they wish I'd mail them cookies it was my coworker who finally gave that final push to give this cookie crate business a try.  Now, you can easily order online from 14 different cookies (gluten free and egg free options as well) pick when and where I mail them, and you can even include a little message if sending it to someone.  

This new small business is busy, but it is still fun.  

That whole story was a long way of me telling you, I've slacked off the past few months with my blog.  However, I'm back and I have new goals that I can run my small business and not neglect my blog.  

To start off the year, I always feel like a somewhat healthy recipe is needed.  These no bake gluten free, egg free, dairy free, protein packed vegan chocolate coconut bites definitely fit that healthier recipe.  Enjoy!  

Chocolate Coconut Bites
Recipe: Alohamora adapted from my friend Liesl 
Active Time: 10 minutes
Inactive Time: 1 hour
Servings: 1.5 - 2 dozen small bites (2 tsp)

Ingredients: 
1/4 c. coconut oil
1/4 c. cocoa, unsweetened
1/4 c. chocolate protein powder*
1/2 c. maple syrup
1 1/2 c. shredded coconut, unsweetened
1/4 c. chopped nuts, almond or macadamia

*Choose a plant based protein powder for a vegan bite. 

Directions: 

1. In a medium bowl combine the first 5 ingredients.
2. Cover the bowl with plastic wrap or a lid and place it in the freezer for 30 minutes or so. 
3. Chop the nuts and place aside.  I love both almonds and macadamia nuts.
4. Use a small cookie scoop, or a spoon, to make 2 tsp sized balls.  
5. Roll the balls in the already chopped nuts. 
6. Store the bites in a sealed container and store them in the fridge.
7. Remove a bite as you desire to eat and enjoy them.  The bites will not become solid frozen. 
8. Enjoy! 

Happy Healthy Treat Eating! 

Clean Pineapple Dole Whip {dessert, healthy, gluten free, dairy free}

We're going to Disney World next week.  Yay!  Since I'll be able to enjoy Disney World yumminess all week long I might as well hook you up with a Disney copy-cat.  Don't worry, it's a healthy version b/c that's who I am.  

No processed sugar in this Pineapple Dole Whip, but it has all of the deliciousness.  Seriously, such a yummy clean eats treat.  

Enjoy!

Oh, and b/c I'm going to be living it up with the family on vacay I will not posting all next week.  Though, I have some great recipes, book reviews, and booklists coming up.  You are more than welcome to follow me on Instagram, @alohamoraopenabook, for fun pictures. 

Clean Pineapple Dole Whip
Recipe: Alohamora adapted DashingDish
Active Time: 5 minutes
Inactive Time: 0 or chill time
Servings: 2

Ingredients: 
1/4 c. unsweetened almond milk (or milk of choice)
2 c. frozen pineapple (fresh or a 20oz can diced and drained)
1 tsp lemon juice
2 tsp lime juice
2 Tbsp honey or sweetener of choice

Directions: 

1. Place the ingredients in the order listed in a powerful blender or food processor.  We have a Blendtec and it's been treating us well. 
2. Blend until smooth.  Sometimes people need to add a little water to help the blender. 
3. Serve and enjoy! 
4. This is a great treat to freeze in a mason jar and save some for later. 
5. Enjoy
6. Store leftovers in a mason jar with a lid in the freezer. 

Happy Clean and Healthy Pineapple Dole Whip!

    

S'mores Cookie Bars {recipe, dessert}

Tomorrow it is my birthday!  Yay for another year older. *sarcasm*  Hopefully, this next year will have more ups and less surgeries.  Hopefully this year will come with better health, and continued knowledge. Hoping this year is full of family, fun, and adventure. Hopefully this next year is the best yet!

I might as well start the birthday off with some yummy treats. Sure, cake is always involved, but these S'mores Cookie Bars are pretty darn delicious!  You might as well enjoy them too.  
 yum!

S’mores Cookie Bars

Recipe: Alohamora

Active Time: 20 minutes

Inactive Time: 50 minutes

Servings: 9-12, 1 9x9 inch pan

Ingredients:

1 c. butter, softened

2/3 c. brown sugar

3 Tbsp honey

1 ¼ c. flour, unbleached

1 1/3 c. graham flour

1 tsp baking soda

¼ tsp salt

½ c. peanut butter

2 XL Hershey candy bars, chopped

Scant 2 c. mini marshmallows

Directions:

1. Grease and flour with a baking spray a 9x9 inch baking pan.
2. In a large bowl or a stand mixer, mix on low the butter, brown sugar, and honey for a few minutes or until light and fluffy.
3. Add the graham flour, unbleached flour, baking soda, and salt and mix until just combined.
4. On a clean floured surface separate your graham cracker dough into two.  You should have one slightly larger half and one slightly smaller half. 
5. Take the slightly larger half and use your clean hands to press it into the bottom of the prepared 9x9 inch pan. Cover that half with plastic wrap.
6. Take the slightly smaller half and place it on a long (about 20 inches) piece of plastic wrap.  Roll the smaller half into an almost 9x9 inch square. Wrap the square up and place it on top of the covered half in the pan.
7. Place your pan in the refrigerator to chill for 30 minutes to an hour.
8. Remove pan from the fridge, place the wrapped smaller half on the counter, and remove the plastic wrap top from the bottom larger half. 
9. Preheat oven to 325 degrees.
10. Melt your peanut butter in the microwave for 30 seconds, and spread the melted peanut butter evenly over the graham cracker dough that is pressed down in the pan.
11. Top the peanut butter with the chopped candy bars, spread the chocolate evenly and completely over the entire pan. 
12. Top the chocolate with the mini marshmallows, and evenly spread them over the top of the chocolate.
13. Finally, top the cookie bars with the remaining dough in a cobbler like, scattered, and evenly distributed manner.
14. Bake the s’more cookie bars at 325 degrees for 20-30 minutes until the dough isn’t shiny and the bars are cooked with a light golden color.
15. Allow your bars to cool for 5-10 minutes before enjoying.
16. Cookie bars are delicious warm or cooled.
17. Enjoy!
18. Store leftovers covered in an airtight container on the counter for 3-5 days. 

No Bake Chocolate Peanut Butter Cookies {gluten free, dessert, recipe}

Gorilla Poo.  This may show my immaturity, but in college (and still with my kids) we'd call No Bake Chocolate Peanut Butter Cookies = Gorilla Poo. 

We thought it was hilarious and awesome.  I think we'd purposely make these cookies just so we could offer Gorilla Poo to friends and cute boys.  

Now that I am a mom of 3, I only use the term Gorilla Poo with my kids.  My oldest two think it is funny but gross at the same time.  However, I hear them using the term, so I must be doing something right with this whole parenting thing.  

In regards to this No Bake recipe, it is gluten free (if you use gf oats) and it is perfectly sweetened.  My college days Gorilla Poo recipe was a bit too sweet, but a few changes and this recipe is perfect.  I may be even daring enough to say it is the Best No Bake Chocolate Peanut Butter Cookie recipe. 

I take my cookies seriously, so when I say this classic No Bake Cookie recipe is the best one out there, it is.  Enjoy!  

No Bake Chocolate Peanut Butter Cookies
Recipe: Alohamora adapted from Food.com 
Active Time: 10 minutes
Inactive Time: 30 minutes
Servings: about 2 dozen with medium scoop

Ingredients: 
1/2 c. butter
1 1/4 c. sugar
1/2 c. brown sugar, packed
1/2 c. milk
1/4 c. cocoa
1/8 tsp salt
1/2 c. peanut butter, creamy
2 tsp vanilla
3 c. quick oats*


*For Gluten Free be sure these are GF*

Directions: 

1. In a medium to large sauce pot over medium heat add the first six ingredients (butter, sugars, milk, cocoa, and salt).  Stir the mix occasionally until it boils.  
2. Let the mixture boil for 1 minute and then remove the pan from heat.  
3. Add the peanut butter and the vanilla to the pot and stir until it is melted and well combined. 
4. Add the quick oats to the pot and stir to combine everything.  Old Fashioned, aka not quick oats, will work, but I like the taste and texture of these cookies best with the quick oats.  
5. Lay about a 2 foot section of wax paper on the counter, or you can use parchment paper or a baking mat on the counter or on a cookie sheet. 
6. Use a medium cookie scoop or a large tablespoons to scoop the cookies onto the prepared wax paper.  
7. Let the cookies cool completely on the counter before eating.  
8. Store cookies in an airtight counter or in the refrigerator.  
9. Enjoy!  

Happy Easily Gluten Free Classic No Bake Cookie eating! 

  

Grandma's Rice Krispie Treats {recipe, dessert, gluten free}

In this home Grandma's Rice Krispie Treats are known to be the very best rice krispie treats.  At several different bakeries I have purchased a rice krispie treat b/c they are an easy gluten free dessert that most bakeries have on hand. At these bakeries my kids would get cupcakes or cookies, but just like any mom I end up sharing my food.  

On more than one occasion I would hear, "Grandma's are better." after they took a bite from my purchased treat.  It's no lie.  I couldn't disagree.  Grandma's are better.  The ratio of marshmallow to rice krispies is perfect, and the touch of vanilla makes it so yum.  I honestly have never had a better rice krispie treat bar.   

Every Tuesday is Grandma Day at my house, and I am pretty sure it's my kids favorite day of the week.  Grandma comes over that day so I can go to work.  She usually makes pancakes for breakfast, and sometime during the day she makes rice krispie treats with them.  I have the best Mother in Law, and my kids have such an amazing relationship with her.  They are incredibly lucky.  I am incredibly lucky.   

I also can't complain about coming home from work and having the best rice krispie treats to enjoy while I try and figure out what to make for dinner.  

Grandma's Rice Krispie Treats
Recipe: Elaine
Active Time:  10 minutes
Inactive Time: 5 minutes
Servings: 8x8 inch pan

Ingredients: 
1/4 c. butter
4 c. mini marshmallows
1 tsp vanilla
5 c. Rice Krispies

Directions:

1. Place the butter in a medium microwaveable dish. Cook it in the microwave for 1 minute. Grandma makes these treats in the microwave, but you can do this one the stove top as well.  If you are doing it on the stove add the items one at a time like the directions below, and cook over medium to low heat.  
2. When the butter is melted add the marshmallows to the dish and microwave it at 50% power for about 3 minutes or until the marshmallows are melted.  If you are doing this on the stove remove the pan from the heat when the marshmallows are melted.  
3. Stir the marshmallows and add the vanilla. Stir until mostly combined. 
4. Finally, add the rice krispies and stir until everything is combined.  
5. Pour or spoon the rice krispies mixture into an 8x8 inch pan. 
6. Using wax paper or saran wrap sprayed with butter spray, gently press to evenly distribute the rice krispies. 
7. Enjoy! 
8. We store our 8x8 inch pan of rice krispies in a gallon ziploc bag to keep the treats fresh. 

Happy Classic and Simple Gluten Free Treats eating!

Lemon Custard {instant pot, paleo, gluten free, dairy free, dessert}

Happy Harry Potter Week!  

So far you've received recipes for:  

• Instant Pot Fudge Cake
• Naked Harry Potter Chocolate Birthday Cake- 6 inch and gluten free

After a brief HP birthday cake recipe yesterday, I'm back to my muggle version of magic.  Magic with an Instant Pot.  Today, you get an Instant Pot recipe, and a paleo version at that.  Though, I'm giving you a break with the lemon and hooking you up with a cold, tart, and so very yummy dessert recipe.   

This Lemon Custard may be paleo aka dairy free and gluten free, yet it is delicious.  I love that this custard takes me 5 minutes to mix and only 10 minutes in the pressure cooker.  I love that the best compliment to custard is fresh fruit; I love that I don't feel heavy and gross after eating this healthier dessert.

Basically, I'm a big fan of this Instant Pot Paleo Lemon Custard, and you should most definitely make this deliciousness to taste it for yourself.   

If you don't have an Instant Pot, what are you waiting for? 

About a month ago, my good friend Emma took me to an international market here in Arizona.  She is Chinese, and wanted to show me some of the fun Chinese items that could be found in that store.  We got Mochi balls, a plethora of snacks for our family road trip, purple yams, coconut milk, and this canned coconut cream.  I had never seen coconut cream before, but I also have never looked for it.  I picked it up b/c I figured there'd be more than a few things I could make with it.  

I'm so glad I picked it up, b/c I came across this recipe soon after and immediately knew what I would make Lemon Custard with it.  The whole family loved the custard and agreed it was the perfect dessert to make with it.

What's your favorite thing to make with coconut milk or coconut cream? 

Instant Pot Paleo Lemon Custard
Recipe: Alohamora slightly adapted from Paleo Cooking with your Instant Pot
Active Time: 5 minutes
Inactive Time: 10 minutes + chill time
Servings: 3 to 4 servings

Ingredients: 
1 c. coconut cream
3 egg yolks
2 Tbsp lemon juice
1/3 c. honey or 100% maple syrup
1 tsp vanilla
1 c. water
fruit of your choice for topping. 

Directions: 

1. Add the coconut cream, egg yolks, lemon juice, honey/maple syrup, and vanilla to a small/medium bowl or a blender.  I use an immersion blender briefly to get the mixture free of lumps, but a quick moving whisk will do the same. 
2. Divide the mixture between 3 small ramekins or glass/ceramic bowls that can all fit in your instant pot. 
3. Pour the cup of water into the bottom of your Instant Pot/Pressure Cooker and place the 3 bowls of custard mixture into the pot. 
4. Secure the lid, close the pressure valve, and set the pot to manual, high pressure and 10 minutes. 
5. Once the cooking is complete quick release the valve, aka move the pressure valve towards you and it will let all of the pressure out.  
6. When safe, remove the custards from the pot and place the ramekins/bowls to the refrigerator for at least an hour to chill.  
7. Serve the custard cold and garnish them with a fruit of your choice and some lemon zest if you are feeling especially fancy. 
8. Enjoy!  
9. Store leftovers in a sealed container in the refrigerator.  

Happy Harry Potter Lemon Custard Eating! 

If you are wondering the Harry Potter connection to custard, it is most accurately connected to the Chamber of Secrets.  Though, you do read about custard creams in the Goblet of Fire.  However, those custard creams is in reference to an Oreo like cookie sandwich with cream in the middle. 

In the 2nd book, after Harry and Ron had rescued Ginny, they were enjoying trifle when Hagrid came in after being in Azkaban.  Trifle is usually layers of custard and fruit with cake and biscuit.  However, I wanted a more simple and gluten free recipe.  Hence the paleo custard version without cake and biscuit.  Cookies are where it's at for me.  

  

Enjoy!  So yummy! 

Instant Pot Fudge Cake {dessert, lite, pressure cooker, gluten free}

Happy Birthday Harry Potter!  Every year I celebrate HP's birthday.  I know I am a nerd, but let's be honest, were any of you doubting my nerdiness?! 

I personally like to celebrate my birthday for longer than 24 hours.  So, I obviously must celebrate HP's birthday with you longer as well.   To celebrate his birthday I always make a cake.  To check out my HP cake baking helpers and the cake we made, head to my Instagram account. 

I have been celebrating Harry Potter's Birthday for a few years now, and I've made a few recipes.  ;)

• Harry Potter's Chocolate Birthday Cake
• B.L.A.FT sans Dementors aka Bacon Lettuce Avocado Fried Tomato
• Leaky Cauldron's Sumptuous Milk Chocolate Pudding {Gluten Free}
• Pumpkin Juice
• Hogwart's Shepherd's Pie
• Knight Bus Skinny Frozen Hot Chocolate
• Goblet of Fire Triple Chocolate Gateau 
• Good vs. Evil Cookies and Cream Fudge
• Weasley's Easy English Muffin Bread

This year I've decided to make some magical recipes for you.  We'll, they are magical for a muggle.  All week, I'll be sharing Instant Pot recipes b/c Instant Pots or other pressure cookers work some serious magic.  Instant Pot's get meals on the table almost as quickly as the Hogwart elves. 

I've had my Instant Pot for about a year.  I am loving it, and my family does too.  The instant pot has made busy evenings (whether I'm working or kids have activities) a lot easier.  If you've been on the fence for an IP, give it a try. 

Todays, Fudge Cake made in the Instant Pot is exactly what the name says, it is a perfect balance of fudge and cake. It's delicious! My husband is not a chocolate fan, but he had to taste the regular flour cakes for me while I enjoyed the gluten free ones.  It is easy and simple, and oh so yummy!

My husband, who doesn't love chocolate, responded that this chocolate cake was so good he wanted to eat the entire serving rather than tasting it out of obligation (b/c I can't eat gluten) for me.  That is a definite compliment to the greatness of this simple, easy, and lite recipe. 

Instant Pot Fudge Cake

Recipe: Alohamora inspired by this recipe

Active Time: 15 minutes

Inactive Time: 9 minutes

Servings: 4

Ingredients: 

1/2 c. and 2 Tbsp sugar
1/4 c. milk
2 Tbsp and 2 tsp cocoa
2 Tbsp butter
1/2 oz unsweetened chocolate
1/4 c. flour (gluten free or all purpose)
1/8 tsp salt
1/2 tsp vanilla
1 large egg white
Toppings: chocolate chips, peanut butter chips, butterscotch chips, caramel nibs, mint chips, etc.

1 c. water

Directions: 

1. Grease, butter, or spray with a baking spray four 4 oz ramekins.  I actually used a coconut oil spray to grease the gluten free cakes. 
2. In a small pot/saucepan over medium heat combine the sugar, milk, and cocoa with a whisk or fork, and bring the pan to a boil. Constantly stirring the mixture cook it for 30 seconds or until the sugar dissolves. 
3. Turn off the heat to the stove and add the butter and chocolate to the pan.  Constantly stir the mixture until both the butter and chocolate melt.  Remove the pan from the heat and allow it to cool for a couple minutes while you get everything else ready.
4. Add the flour and salt to the mixture and stir it with a whisk or fork until it is combined. 
5. Add the vanilla and egg white to the mixture and combine it with a fork or a whisk.
6. Divide the batter evenly between the 4 prepared ramekins. 
7. Top the batter with chocolate chips, caramel nibs, or whatever chips you prefer.  I like to do a straight up milk chocolate chip addition as well as caramel nibs with course sea salt.  
8. Add the cup of water to the bottom of your Instant Pot and place the trivet that came with the pressure cooker in the bottom.  
9. Place the ramekins in the Instant Pot, sealed the lid, and cook the cakes on Manual for 9 minutes with a quick release.  
10. When the cakes are done remove them from the Instant Pot and let them cool for 5-10 minutes. 
11. Invert the cakes on a dessert plate, or you can eat straight out of the ramekins.  
12. Top the cakes with ice cream, powder sugar, whipping cream, or more. 
13. Enjoy! 
14. Store leftovers, if there are any, covered in the fridge.

    

Homemade Vanilla Ice Cream {gluten free, egg free}

I've always thought vanilla ice cream to be boring.  I always wanted a chocolate based ice cream, or mix-ins at the least.  I never thought plain vanilla ice cream was worth the calories.  I used to think that... until my husband created the absolute best and perfect homemade vanilla ice cream recipe.  

This ice cream is not only absolutely amazing, but it is lower in fat than other ice creams. Bonus!  

Plus, if you follow my easy peasy Diet Tip you'll get to have a treat, but you won't over indulge.  

The Diet Tip for today is, use ice cream cones rather than bowls.  Each night you want a treat, place 1 scoop into a cone.  The cone is more fun to eat, and you will only treat yourself to a little treat rather than an entire bowl of ice cream that most of us fill up way too much.
    

The other benefit with a delicious Vanilla Ice Cream recipe is you can add fresh fruit (or other not so diet friendly mix-ins) for a simple yet very summer like dish.  We went to a farm nearby and picked peaches as a family.  The kids had a blast, and the fresh peaches to gobble up makes everyone happy.

You definitely need this recipe, just like you definitely need an ice cream maker.  We love this Cuisinart one. 

Vanilla Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
1 1/2 c. heavy whipping cream
1 1/2 c. milk (we use skim, but whatever you want)
3/4 c. white sugar
pinch of salt
1 tsp vanilla

Directions: 

1. In a small bowl mix all of the ingredients together.
2. Cover and place it in the fridge for at least 2 hours; the longer you place the mixture in the refrigerator the creamier the ice cream will be.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker bowl.  The bowl we use is kept in the freezer so it is good and frozen when we need it.  We have noticed our Cuisinart bowl needs to be in the freezer for longer than 10 hours.  Let the ice cream maker do all of the work for 20-30 minutes.  
4. Your ice cream will be soft serve at this point.  We always enjoy a scoop now, and then place the rest in an airtight container in the freezer.  The hard ice cream will set in about 8 hours.
5. Enjoy! 
6. Store leftovers in the freezer in that airtight container. 

Happy Delicious Hard Not to Love Vanilla Ice Cream eating!