Cinnamon Streusel Dessert Pizza

Cinnamon Streusel Dessert Pizza 

Ingredients

For the Crust:

  • Gluten free pizza dough
  • 1 tablespoon vegan butter, melted (Earth Balance)
  • Cinnamon
For the Streusel:
  • 1/2 cup plus 1/3 cups all purpose gluten free flour
  • 1/3 cup white sugar
  • 1/4 cup brown sugar
  • 2 tablespoons vegan vegetable shortening (Earth Balance)
  • 2 tablespoons vegetable oil

For the Icing:

  • 1 cup powdered sugar
  • 1 tablespoon coconut milk
  • 1/2 teaspoon pure vanilla extract
  1. Mix together streusel ingredients with a fork, or your clean hands, then side aside.
  2. To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil.  Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 tablespoon melted vegan butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix.
  3. Bake at 460º F for 8 to 9 minutes depending on the thickness of the pizza.  Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.
  4. When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!

Chex Cookie Pizza

FINALLY I a yummy cookie pizza recipe using gluten free rice chex!

Chex Cookie Pizza

Here is a sweet pizza treat that is fun to decorate and eat! You can use your favorite candy to decorate your pizza! Use different chocolates, nuts and miniature candy bars to make it just the way you like it!

Ingredients

  • 4 cups Gluten Free Rice Chex cereal. (Rice, Cinnamon or Honey Nut or for a chocolate crust Chocolate Chex!)
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup creamy peanut butter
  • 1/4 cup vegan butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 2 cups miniature marshmallows
  • 1/4 cup miniature gluten free semisweet chocolate chips
  • 2 tablespoons coarsely chopped honey-roasted peanuts, if desired
  • 1 or 2 rolls Fruit Roll-Ups chewy fruit snack (any red variety), unwrapped, torn into pieces
  1. Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
  2. In large bowl, mix sugars, peanut butter, butter, vanilla and egg. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
  3. Bake for 12 minutes. (You want to watch the crust because if its overcooked it will be very crunchy!
  4. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown.
  5. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Grilled Chocolate Banana Melts

This is a Girl Scout favorite. When we went camping, we always made sure we brought the ingredients to make these. Grilling the ingredients for s’mores inside a banana!?! BRILLIANT! and of course delicious. I’ve tweaked the recipe a little bit to make it gluten free of course, but it will still give you that campfire s’mores taste that we all know and love.

Grilled Chocolate Banana Melts (Banana S’mores)

You’re gonna need a spoon for this one … that’s the only way to make sure you get every last delicious bite of chocolate and melted marshmallow. No grill? No problem! Just throw the foil wrapped banana straight on the center rack in a 400ºF oven for 5-6 minutes to get the same delicious result.

Ingredients (Makes 1)

  • 1 ripe banana, peeled (you do not want a very ripe banana. You want a banana that is perfect for snacking and in this case, perfect for stuffing with goodness)
  • 2 tablespoons miniature marshmallows (or more depending on your love of marshmallows (I always liked marshmallows)
  • 2 tablespoons gluten free semi-sweet chocolate chips
  • 2 tablespoons gluten free Honey Nut Chex, slightly crushed
  1. Preheat grill to medium high heat.
  2. Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.
  3. Pack marshmallows and chocolate chips into the sliced banana.
  4. Wrap banana up in foil and cook on the grill for 5-6 minutes.
  5. Unwrap banana and top with the slightly crushed chex. After the melt has slightly cooled eat with a spoon.
  6. REMEMBER: You can also cook these in the oven at 400ºF for 5-6 minutes.

All you need is some campfire songs and you’re ready to go!

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes, Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Coconut Whipped Cream

SUPER quick recipe for coconut whipped cream that is completely gluten free and dairy free!

Coconut Whipped Cream

Ingredients

  • 1 can Organic Coconut Milk
  • Ground Cinnamon
  • 1-2 tablespoons pure vanilla extract
  1. Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night
  2. Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake or in another recipe!
  3. After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. (You don’t want to use too much cinnamon, just enough to give it a little spice and not more than 2 tablespoons of vanilla extract)
  4. Enjoy with fruit, cakes, cookies, drinks or a delicious topping for any dessert!

I love that coconut milk is so versatile! I’m feeling a little coconut milk recipes series coming on! 🙂

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Homemade Dairy Free Nutella

If you like Nutella but can’t have it anymore because of the cream, fear not! Make your own DAIRY FREE Nutella that is sure to make you smile and is perfect to use in any recipes that call for Nutella!

Homemade Dairy Free Nutella 

Ingredients 

  • 2 cups hazelnuts
  • 1-2 teaspoon(s) canola oil
  • 1/4 cup cocoa
  • 1/3 cup honey
  1. Preheat the oven to 400°F.
  2. Spread the hazelnuts out on a large rimmed baking sheet and roast for 10-15 minutes, shaking the pan once or twice, until the skins break and the nuts look pale golden. Pour the nuts from the sheet onto a clean tea towel and let cool.
  3. Once cooled, rub the nuts in the tea towel to loosen their skins. (Don’t worry about getting every bit of them off.) Put the nuts into the bowl of a food processor and discard the skins left over in the towel.
  4. Pulse the hazelnuts until they are completely ground. Let the machine run, adding about a teaspoon of canola oil, for 2-3 minutes or until it turns into a thick paste. Add the cocoa, honey and another teaspoon of canola oil and blend for another minute, until it becomes spreadable.
  5. Store in a jar or sealed container in the fridge for up to 2 weeks.
  6. Makes about 1 1/2 cups.

Now you can enjoy that delicious mix of hazelnut and chocolate without feeling bad! I know I’m very happy with this recipe.

Spaghetti Aglio, Olio, E Peperoncino

It’s almost dinner time. A quick and easy recipe for dinner is pasta. I love putting pasta dishes together because they are SO easy and 9 out of 10 times, you always have some pasta and sauce in your pantry somewhere.

Spaghetti Aglio, Olio, E Peperoncino translates to spaghetti with garlic, oil, and chili pepper flakes. I KNOW we ALWAYS have these ingredients in my pantry at home. This is a delicious and simple dish that your whole family is sure to love.

Spaghetti Aglio, Olio, E Peperoncino

Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It’s well loved by many because it’s so easy and inexpensive to make. This is a perfect solution whenever you’re pressed for time, stumped on what to have for dinner or just looking for something nice and simple. 

Ingredients

  • 7 ounces of your favorite gluten free spaghetti
  • 2 large or 3 small garlic cloves, minced
  • 1 1/2 teaspoons of chili pepper flakes
  • 1/4 to 1/3 cup of extra-virgin olive oil
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together very well. (You want every bite of spaghetti to be covered)
  4. Serve warm or at room temperature.

ENJOY!

<a href=”http://www.mycitycuisine.org/wiki/Spaghetti_Aglio,_Olio_e_Peperoncino”><img alt=”Spaghetti Aglio, Olio e Peperoncino” src=”http://www.mycitycuisine.org/exlink/index.php?pg=1429&tp=4&#8243; style=”border:0px;padding:0px;width:500px;height:113px” /></a>

Vanilla Coconut Cream Latte

I am not a big coffee drink. Every time I go to Starbucks, my usual drinks are the Caramel Apple Spice (no whip) when it is chilly outside, or any one of the Shaken Tea Lemonades. Before becoming dairy free, I would get the occasional Vanilla Bean Frappuccino or Caramel Frappuccino. But now, I cannot have those dairy drinks. Yes I am aware that Starbucks offers soy milk as a substitution but soy milk makes my mouth feel funny and I just don’t like that taste. So, how do I get the occasional Starbucks quality drink without the barista? AND with the dairy free milk I like? Become an at home barista and make something myself!

Vanilla Coconut Cream Latte

With undertones of maple, and a hint of spice, this latte is soft and fragrant with a tropical vanilla-coconut essence. 

First, we must have the Coconut Milk Whipped Creme!

Coconut Milk Whipped Cream

  • 1 can full-fat coconut milk, chilled in fridge overnight
  • 2 tablespoons powdered/confectioners sugar
  • 1 beater OR whipping cream dispenser
  1. Open coconut milk. Scoop the firmed top of the coconut milk into a bowl. Try to avoid the light watery liquid and just scoop the thick white stuff.
  2. Fold the confectioners sugar into the coconut milk. Smoothing out the clumps.
  3. With a beater, beat the mixture until fluffy enough for spooning. OR if you have a whipping cream dispenser – use this mixture as you would heavy cream.

Now that we’ve got our coconut milk whipped cream, lets get our drink together. (this recipe makes 2 lattes)

  • 2 shots espresso
  • 2 1/2 cups non-dairy milk
  • coconut whipped cream (see above)
  • 4 drops pure vanilla extract
  • 2 tablespoons maple syrup
  • a few dashes cinnamon
  • 1 dash cayenne
  • sweeten further with sugar to taste
  • garnish: coconut flakes and crushed vanilla bean
  1. Heat your non-dairy milk and brew your espresso shots. Combine. 1 1/4 cups of milk and 1 espresso shot per mug. Add more espresso if you’d like!
  2. Add the vanilla extract, maple syrup, cinnamon and cayenne – split between two mugs.
  3. Stir briskly. Add whipped coconut milk topping and garnish.
  4. Serve!

Here are some variations!

  • Coffee Free: Replace the shot of espresso with 1 heaping spoonful of Hershey’s or Toll House cocoa mix and a few more spoonfuls dairy free milk.
  • Chai Latte: sub chai tea mix for espresso
  • Coffee Lovers Latte: 2 espresso shots
  • Pumpkin Coconut Vanilla Latte: 1 tablespoon canned pumpkin
  • Coconut Vanilla Mocha: 1 tablespoon cocoa mix into espresso version

This latte is perfect for the extra kick you need with breakfast or a speciality coffee beverage at a great dinner party.
ENJOY!!