Tag: coconut

Coconut Milk Key Lime Ice Cream | Popcorn & Chocolate

Vegan Key Lime Pie Ice Cream

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Vegan Key Lime Pie Ice Cream | Popcorn & ChocolateAs the weather gets warmer, all I want to eat is ice cream. Every single day. All day long. I have one of those problems where if I don’t buy ice cream then I’m fine and I wont really want it, but once it’s in the freezer, I can’t stop thinking about it and I must eat it. I have to. It calls out to me from the depth of the freezer, begging to be eaten. And I just cannot say no to that.5 Ingredient Ice Cream | Popcorn & Chocolate Especially this ice cream. This ice cream right here is so refreshing and tastes exactly like key lime pie. I can’t get enough of it. Plus it has a secret ingredient that is too good to pass up: Oreo’s! Golden vanilla Oreo’s are crumbled through the ice cream to mimic the beloved pie crust in key lime pie.Key Lime Pie Ice Cream with Oreo's | Popcorn & ChocolatePlus, plus it is super easy to make and only uses 6 ingredients. That sounds like a winning combination for ice cream to me. So what will you need? Read below to find out!

5 Ingredient Easy At Home Ice Cream | Popcorn & Chocolate

Ingredients:

  • 1 can of coconut milk
  • coconut sugar
  • juice from 4 key limes
  • vanilla extract
  • pinch of salt
  • Golden Oreo’s

Directions:

  1. In a small saucepan over low to medium heat, combine the first 5 ingredients. Stir occasionally to combine.
  2. Let the mixture cool for a couple of minutes and then pour into an ice cream maker. Make sure that the bowl of your ice cream maker has been in the freezer for several hours beforehand.
  3. Once the mixture turns thick, you can crush the Golden Oreo’s and sprinkle in as it continues to churn for a couple of minutes.
  4. Store in the freezer to let harden or enjoy straight away! Note: it takes a couple of minutes to thaw, so if you are planning on serving it later, just leave an extra 5 minutes for it to thaw!

 

IMG_0687Mmmm what ice cream is easier than that? Six ingredients, all vegan, and even a bit healthy by subbing in coconut milk and sugar for regular milk and sugar. That’s my kind of dessert. Go ahead and give this 6 ingredient vegan ice cream a whirl and tell us what you think.

Coconut Milk Key Lime Ice Cream | Popcorn & Chocolate

Key Lime Pie Ice Cream Recipe | Popcorn & Chocolate

Comment below what your favorite flavor of ice cream is! Mine is probably Oreo ice cream if you hadn’t caught on to that by now… 🙂

Pina Colada Cashew Mixture

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Pina Colada Cashew Mixture

I’ll spare you all and not start singing the song that always comes to mind whenever some says Pina Colada. I have a beautiful singing voice so you really will be missing something wonderful. Oh what the heck I’ll just go for it: “If you like Pina Coladas and getting caught in the rain……” That’s all I know from the song. I think that’s all everyone knows from the song? If I’m wrong please tell me what comes next so I can continue to sing using my beautifully in tune voice. Rose is currently covering her ears wondering why someone brought a dying cat into the building..

Game Day Cashew Mixture

I do enjoy Pina Coladas. Not so sure about the second part of that lyric though.. Coconut, pineapple, what isn’t to love?

Plus, our Pina Colada mixture has bananas in it. I love me some bananas! And with 24 different health benefits of bananas I love them even more!

Pina Colada Cashew Mixture

With winter creeping in we have created a way to transport yourself back to the beach or pool or lawn chair in the 5 feet of grass you have on your lawn. Plus, with football season in full swing you can put this healthy snack out and munch on it and daydream away while your football loving spouse/friends/family yell profanities at the T.V. My kind of snack.

Pina Colada Cashew Mixture

For this healthy and tasty treat all you will need is:

  • 1 cup cashews
  • 2 teaspoons coconut oil
  • 1/2 cup sliced dried pineapple
  • 1/4 cup shredded coconut
  • 1/2 cup banana chips

To make:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Spread cashews out on a baking dish and evenly spread the coconut oil over them.
  3. Bake for 8-10 minutes total, flipping them halfway. They should be slightly browned.
  4. Toss together the cashews, pineapple bits, coconut, and banana chips

Pina Colada Cashew Mixture

There you have it: a tasty treat that only takes a couple of minutes that will allow you to enjoy the game just as much as the football fan you are living with. Of course you can also bring this mixture as a snack to work or school and dream of sunshine and blue skies while having to write up that paper you are working on. So if you like Pina Coladas… (don’t worry I’ll just sing it in my head this time) or if you just want a healthy treat full of delicious and health-packed foods you should make this treat!

Pina Colada Cashew Mixture

Salted Caramel Popcorn

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Caramel Popcorn

Oh popcorn how I love thee. I love it when you are buttery. I love it when you are kettle-y. I love it when you are cheesy. I love it when you are spicy. I love it when you are sweet. Oh but I especially love it when you are sweet. I will just eat you up I love you so.

Caramel Popcorn

Do you like my ballad to popcorn? I figured it was about time I let them know how much I do truly love them. I mean I did name part of our blog because of them…

Salted Caramel Popcorn

Recently Rose and I have been popping all sorts of delicious popcorn creations in the kitchen. We thought in case there was anyone else out there who possibly loves popcorn as much as us two that we would share one of said recipes for you.

Caramel Popcorn

We created a caramel-melt-in-your-mouth-sweet-and-delicious popcorn. It only seemed right what with all the salted caramel drinks popping up everywhere. Plus, caramel is pumpkin pie spice’s lesser known cousin that sometimes get a bit neglected. (Don’t worry pps lovers we have some recipes for you soon too!) But right now it’s time for the caramel corn.

Caramel Popcorn

Bring on the crunchy sweet deliciousness!

Salted Caramel Popcorn

Ingredients:

  • 1/3 cup popcorn kernels
  • 2 tablespoons coconut sugar
  • 3/4 tablespoon butter (I’m sure you could use coconut oil too, but we used butter here)
  • salt

Steps:

  1. Pop the kernels. We used an air popper but you could also do them on the stove. This will make about 5 cups of popcorn so if you have an air popper, be prepared with a big bowl!
  2. In a small saucepan, heat the sugar and the butter on low heat, stirring frequently so the butter melts into all the sugar and doesn’t burn. Stir frequently but not constantly until all the sugar is melted into the butter – about 5 minutes. You want the mixture to stay runny and not start to clump because once this cools, it will start to harden together quickly.
  3. While the mixture is hot, drizzle over your popcorn. I used a spatula to help drizzle.
  4. Salt the popcorn to your liking. We used pink himalayan sea salt and used less than a teaspoon since we wanted a sweeter treat.
  5. Let cool and enjoy!

Salted Caramel popcorn

Salted Caramel Popcorn | Popcorn & Chocolate

Chewy Oatmeal Coconut Chocolate Chip Cookies (refined sugar free)

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It’s snowing!!! This is the first decent sized snow Boston has gotten and it’s so pretty. I always love how streets look so tucked in after it snows. And everything feels so calm and quiet. So it’s inspired us to hunker down and bake some cookies right after breakfast. Actually we’ll probably go outside and walk around in it for a while, but for now, it’s cookie time. Update – we did go outside, in our pajamas no less!

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So as you know we’re not eating refined sugar for this month. And it’s going well so far! It’s been interesting. We’re finding new foods we like that are sweetened with unrefined sugar and realizing that some foods, especially bread, have a lot of strange ingredients in them and so we are finding new brands that we love that are more natural. We shared more brands and products that we’ve been into in our last post so you guys can see some of the options out there. For now we’re still learning, but we feel like we’re on a good track.

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Cutting out refined sugar doesn’t mean that we can’t still have our sweet fix every once in a while. Neither of us are nutritionists, but we believe eating a healthy dessert is okay, so we are still using unrefined sugars in baking so we can get that sweet fix. We are modifying recipes and finding new recipes in order to stick with this.IMG_9472

Of course it’s especially hard to live without a chocolate chip cookie. Ok, the chocolate chips are something we’re still figuring out. If anyone knows where we can buy better chocolate chips, let us know (otherwise we may have to try making some)! But for now we’re just using dark chocolate or not using chocolate at all. For this recipe we used dark chocolate chips, but you could use whatever you want! This recipe couldn’t be easier. Plus it only uses one bowl, which means easy clean up!IMG_9422

Prep time: 5 minutes; Cook time: 8-9 minutes; Yield: about 18-20 cookies

Ingredients:

  • 1/2 cup of partially melted coconut oil (you want it to be not completely liquid but no huge solid chunks)
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1/3 cup agave (or maple syrup)
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  •  a pinch of salt
  • 1/2 to 2/3 cup unsweetened shredded coconut
  • 1 cup old fashioned rolled oats (not quick oats)
  • 1 cup whole wheat white flour
  • 1 teaspoon baking soda
  • 1/3 to 1/2 cup dark chocolate chips

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Directions:

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut oil, egg, vanilla extract, and agave.
  3. Add in coconut sugar, cinnamon, and salt. Stir to combine.
  4. Stir in shredded coconut, oats, flour, and baking soda.
  5. Fold in the chocolate chips.
  6. Spoon out dough onto lined baking sheet. We made about 18-20 cookies using about a tablespoon and a half of dough per cookie. These cookies do spread out, so leave at least a little room between them!**
  7. Bake for 8-9 minutes. The cookies will brown around the edges but still seem soft in the middle. If you leave them in the oven for too long the edges will start to burn and the cookies won’t be chewy. Let cool for 5 minutes. Enjoy!

**This dough can be refrigerated by covering the dough balls with plastic wrap for a few days (I wouldn’t leave it for more than 3 days).

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**Also, if you want to make fewer large cookies, just leave them for the oven for a few more minutes. If you want about 15 cookies, I would leave them in the oven for about 9-10 minutes.

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