***Giveaway announcement: the winner of a 32oz jar of organic coconut oil from Tropical Traditions is Beth E – congrats! Email me your shipping information to joannagregson(at)live(dot)ca.***
How do you make an already delicious cookie recipe even better? By turning it into an ice cream sandwich, of course!
My current go-to cookie recipe: an adapted version of Mama Pea’s (gluten free) zucchini chocolate chip cookies. These cookies are a huge hit in my home, and a batch rarely lasts more than 12 hours. I’ve gifted them to friends and family, and they’re always well received.
To make the already healthy cookie recipe *even healthier*: in place of the margarine/oil, I use 1 ripe banana, and reduce the sugar to 2-3 tbsp of raw cane sugar, depending on the ripeness of the banana. For flour, I have had success with sorghum (in place of the white rice.)
Confession of a cheap skate: I didn’t omit the butter for health reasons… organic dairy products are expensive, so I use them sparingly.
To cancel out any potential health benefits within the cookie recipe, smother each cookie between a layer of almond butter ice cream.
Prior to making the ice cream, ensure the cookies have cooled completely, and are ready to be placed directly into the freezer on a baking sheet. You’ll need to work quickly to avoid a meltdown. (Ugh, I hate my jokes.)
To make the almond butter ice cream, in a stand mixer or large bowl + hand mixer, combine 2-3 cups of vanilla bean ice cream, along with 2-3 tbsp of crunchy almond butter, and mix on medium-high until smooth.
Confession #2: I was intentionally stingy with the ice cream layered between each cookie, eating the leftovers straight from the mixing bowl and licking the beater clean.
Place the ice cream sandwiches into the freezer for at least an hour before serving.
The other day, Cassey from Blogilates posted one of her favorite ‘YOLO’ (you only live once) meals: corn flake crusted french toast. Naturally, it got me thinking what mine was. One recent meal that instantly comes to mind is Mesa Grills Blue Corn Buttermilk Waffle. It’s topped with blackberry bourbon syrup and vanilla creme fraiche. Marry me, Bobby Flay!
Tell me… What’s your ‘YOLO’ meal?
