Fourth of July Throwback

This is part throw back… part new. I made these treats last year but never actually wrote about it. Its a win win for me! These Eagle treats were a party hit and really easy to make. If you are heading to a BBQ today and want to woo the crowd, whip these little guys up!

American Eagle Marshmallow Treats

*Warning: These are too good… be careful

eagle

Ingredients:

  • Package of oreos
  • White chocolate (chips to melt)
  • Coconut Shreds
  • Cashews (pick out the pieces that are relatively skinny beforehand)
  • Black Icing (the pen kind is best)

Directions:

**Have all of your materials ready to go, this is time sensitive and you need to move rather quickly because of the chocolate.

1. In a microwave safe bowl melt white chocolate.

2. Dip the marshmallow into the white chocolate and immediately place on oreo (use chocolate to as an adhesive)

3. Coat the chocolate covered orea with coconut shreds

4. Repeat steps 1-3 until supplies run out

5. Push cashew into the middle of the marshmallow

6. Draw two small dots above the cashew nose.

Voila! Patriotism at its finest!

Passover Desserts Done Right

Jelly rings, hard marshmallow chocolate things, “fruit”slices, dry cake, and the delightfully fatty macaroons… quite the array to choose from. If you are unfamiliar with each of these desserts, call yourself lucky. I love the tradition of Passover but MAN… the dessert choices aren’t so awesome.

In years past I have made caramelized chocolate matzo and I have every intention of making it again this year, however, I needed to spice things up this go around.

I love the coconut date rolls from the bulk section of Whole Foods. I buy them from time to time because they are a great dessert replacement. I have been thinking about making them but was unsure as to what to do. While in the kitchen today I was fiddling around and finally figured out how to make these awesome little treats. What’s even better is that they are Passover friendly!

I made a batch to bring to seder and am excited to share!

Coconut Date Rolls

Plan coconut and Cashew Coconut

Plan coconut and Cashew Coconut

Ingredients:

14 pitted dates
coconut shreds (about 3/4 c)
chopped cashews (optional)

photo (25)

These dates are dangerously delicious

Kosher for Passover nuts from Whole Foods

Kosher for Passover nuts from Whole Foods

Directions:

Pitt the dates. Make sure to pull any tough pieces that remain.

photo (23)Mash dates with a spoon (or hand) until soft.

photo (24)

Roll the dates into small nuggets. They can get quite sticky but once you put the coconut on them you can manipulate them more.

Not the most attractive food :)

Not the most attractive food 🙂

Roll nuggets into coconut shreds and coat.

For cashew rolls, dice up cashews and add to the rolling process. You can purchase Kosher for Passover nuts at Whole Foods.

chop into small pieces

chop into small pieces

Place into air tight container and store in fridge until ready to be served.

Easy as Pie… Chocolate Pie

Every year Stephen’s mom makes him Chocolate Pie for… well… any occasion he requests it. Since we don’t live near his parents anymore, chocolate pie has become a prized commodity. When his folks visited for Thanksgiving his mom brought her worn recipe card with her. She fulfilled Stephen’s request and made him a pie for Thanksgiving. By accident she left the recipe card which has resulted in Stephen getting Chocolate Pie for Christmas despite his mom’s absence.

simple genius

simple genius

This pie is SUPER easy to make. It requires no baking and can be adjusted to have fewer calories. I did not try to make this recipe low calories because at the end of the day, its for Stephen, not I. I feel like I am about to give away a family secret recipe… feel honored 😉

Mary’s Famous Chocolate Pie

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Time:
  • 10 minutes prep
  • Can make 2 days ahead or let sit in freezer for at least an hour.
Ingredients:
  • 1 block of cream cheese (you can use low fat kind)- softened
  • 1 tub of cool whip (I used lite)
  • German baker chocolate  (the whole box)
  • graham cracker crust (buy the kind with a lid, you will need it for freezing)
  • 1/3 c of unsweetened almond milk (the original recipe calls for regular milk however the almond milk works just as well)

*Optional: crumbled oreos (I had leftovers in the cabinet… why not use them!)

Directions:
  1. Melt chocolate over stove or in microwaves (small intervals). Once chocolate is melted whisk in almond milk.
  2. In a electric mixer whisk cream cheese (fluff it up). Add sugar if you would like ( I used two packs of stevia)
  3. Continue mixing with electric whisk and slowly pour in chocolate.
  4. Increase speed, mix in cool whip. The mixture should be light and fluffy.
  5. Spoon mixture into crust. Dust pie with oreo.
  6.  Place lid on pie and place in freezer or fridge. You can make this days ahead and place in freezer and serve within the hour.
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Serve chilled

Ice Cream, Heaven.

I have been making ice cream lately and I have to say, this time ooooooo giiiirrrrrrrl. Man, I love this ice cream! I shifted a recipe online so that this tasty treat wouldn’t be incredibly unhealthy. I used low-fat or no fat ingredients, however it still has a decent amount of sugar and 3 types of milk products. So without further adieu….

“Only in Dreams Ice Cream”

(Peanut Butter ice cream with fudge swirls and chocolate covered pretzels)

Ingredients:

1 c of 2%milk

3/4 c of no fat condensed sweet milk

1/2 no fat half and half

1/2 c sugar

3 eggs

3/4 c of crunch peanut butter

1 tsp of vanilla

chocolate covered pretzels ( add as much as you like)

hot fudge (add as much as you like)

Directions:

Mix sugar and eggs with an electric mixer. Place milk in a small sauce pan. Put on the  stove and let simmer.

Mixture should be thick

monitor closely, you do not want it to boil

Once milk is hot, pour into egg mixture. Whisk milk and egg mixture. The airier the mixture, the better. After mixing, place mixture back in sauce pot.

Stir constantly. It is thick enough when it sticks to the back of a metal spoon.

Once mixture is warm enough, transfer it back into your mixing bowl and add the peanut butter. Whisk peanut butter into mixture.

After peanut butter is mixed in, add milks and vanilla. Mix well, cover and place in fridge to cool.

If you want to speed up the process, place in the freezer.

After mixture is chilled, place in ice cream attachment for 19 minutes. Mix ice cream and add in chopped pretzels and fudge slowly. Once items are mixed evenly, remove ice cream and place in an air tight container. Let freeze over night. Because this recipe is low-fat the consistency is not as “hard” as normal ice cream. Its creamy but is a bit mushier.

chop pretzels into small piece

let mix for a total of 20 to 21 minutes.

After allowing it to freeze serve and enjoy!