Rocky Road Cookies

Mmmm rocky road ice cream. The chocolate. The marshmallows. Oh and who couldn’t forget the sweet crunch of the nuts? Ice cream is a great inspiration of other desserts including cookies! So put down the spoon and have some rocky road with your fingers. Licking the melted marshmallows off your hands is completely expected and totally fine.

Rocky Road Cookies

Adapted from Fifteen Spatulas.

Oooh did I mention this is a FLOURLESS cookie?! YUP! 

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 3 extra large egg whites
  • 1 tablespoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2.5 ounces toasted almonds
  • 1 cup mini marshmallows
  1. First, toast almonds if you do not have toasted almonds. To toast almonds, heat oven to 350ºF and place almonds on foil lined baking sheet and bake until golden, about 10 minutes.
  2. Preheat oven to 350ºF (if you already had toasted almonds) and line 2 baking sheets with parchment paper.  Set aside.
  3. In a large bowl sift powdered sugar and cocoa powder.  Whisk in salt.
  4. Add egg whites and vanilla and whisk until combined and batter is smooth.
  5. Stir in chocolate chips and almonds.
  6. Using a medium size cookie scoop, portion out 12 cookies on each baking sheet.
  7. Place 4-5 marshmallows on top of each cookie.
  8. Place the baking sheets in the freezer for 5 minutes (or fridge for 10-15 minutes) to chill cookies to prevent them from spreading too much in the oven.
  9. Bake cookies for 12-13 minutes.  Allow to cool on the baking sheets for at least 5 minutes and then transfer cookies to wire rack to cool completely.

MMM!! You are welcome chocolate lovers 🙂

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.

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Almost Famous Mongolian Beef

I have talked about my love of P.F. Chang’s. I could eat there everyday if I could. They have a great gluten free menu! But unfortunately I can’t eat there everyday. But I CAN make my own version of their delicious Mongolian Beef! (which is a part of their gluten free menu!)

Almost Famous Mongolian Beef 

Adapted from Food.com

Ingredients

  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup gluten free soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil , for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions, chopped

For the Sauce:

  1. Heat 2 teaspoon of vegetable oil in a medium saucepan over medium/low heat.  Don’t get the oil too hot.
  2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

For the Beef:

  1. Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.
  3. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it’s nice and hot, but not smoking.
  4. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.
  5. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the oven over medium/low heat.  Add chopped green onions and let sauce simmer until warm.
  6. Serve over white rice or with delicious fried rice!

Even though I can make this at home, I’ll still be heading to P.F. Chang’s often!

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.

Toffee-Coffee Brownies

I’ve been craving toffee and chocolate – a wonderful combination. Especially the toffee from Azure Chocolat! (It is delicious and what I will be using for this recipe!) Check out my Azure Chocolat review! (Seriously if you are on Long Island GO HERE!) OK, let’s get to the recipe!

Toffee-Coffee Brownies

Adapted from Better Homes and Gardens 

Ingredients

  • 1 19.8 – 21 ounce package brownie mix (Betty Crocker Gluten Free Brownie Mix)
    • All ingredients called for to make the brownies
  • 1/2 cup toffee pieces (Azure Chocolat toffee) or your favorite toffee
  • 2 – 3 tablespoons instant espresso powder or instant coffee crystals
  • 3/4 cup canned vanilla frosting (Betty Crocker)
  • 1 tablespoon Irish cream liqueur or coffee liqueur
  • 1/4 cup toffee pieces (Azure Chocolat toffee)
  1. Preheat oven to 350ºF. Line a 9-inch square baking pan with foil, extending the foil up and over the edges of the pan. Grease foil very well (Earth Balance Vegan Butter works well); set aside.
  2. Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces and the espresso powder into batter. Spread batter into prepared pan.
  3. Bake in preheated oven for 35 minutes.
  4. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. Make sure your brownies are cooled COMPLETELY before you frost them – a cool brownie is a happy brownie! 🙂
  5. In a small bowl, combine vanilla frosting and liqueur.
  6. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.
  7. Serve with rice whipped cream and your favorite gluten free ice cream! (or non-dairy ice cream)

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.

Samoa Cake

Love my Samoa cookie recipe? Want all those delicious flavors in a cake?! Of course you do (if you don’t think you do, after reading this recipe you will) Two separate batters, one yummy cake! (This recipe is adapted from Breakfast to Bed – THANK YOU for the inspiration!)

Samoa Cake

Ingredients

For the First Batter

  • 1 stick of vegan butter, softened (Earth Balance)
  • 1 cup of dark brown sugar
  • 2 eggs
  • 3/4 cup all purpose gluten free flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut milk

For the Second Batter – This is a recipe from Hershey’s that I tweaked to make gluten free and dairy free.

  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all purpose gluten free flour
  • 1/2 cup + 2 tablespoons cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/4 cup oil
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup coconut milk

For the Frosting

  • 1 can of sweetened condensed milk or homemade sweetened condensed milk
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter
    • 1 teaspoon vanilla
  • 1/2 cup confectioners sugar
  • 2 tablespoons pure vanilla extract
  • 2 sticks vegan butter, softened (Earth Balance)
  • 1/2 teaspoon salt
  • 1 cup sweetened toasted coconut (if you don’t have toasted ones you can toast them yourself)
For the Topping
  • 1 1/2 cups sweetened toasted coconut (if you don’t have toasted ones you can toast them yourself)
  • 1/2 cup chocolate chips, melted
  1. Preheat the oven to 350ºF The following instructions apply to both batters. (Remember you are making two separate batters
  2. Beat liquids/wet ingredients on medium high (except for boiling water in the cocoa cake – that will come later)
  3. Sift in dry ingredients until combined.
  4. Add boiling water for cocoa cake here when making the chocolate batter.
  5. Grease and flour (with gluten free flour) the bundt pan VERY WELL. You don’t want the deliciousness to be stuck in the pan now do you!? (If you don’t have a bundt pan, use a round cake pan that is the same size as a bundt pan – about an 8 inch cake pan)
  6. Layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty.
  7. Tap the pan to remove any bubbles that may be in your batter
  8. Bake for approximately 1 hour or until toothpick inserted in center comes out clean
  9. Let the cake cook ENTIRELY!! This is IMPORTANT! A cool cake is a happy cake. Cool in pan for about 10 minutes and then transfer to a wire rack to finish cooling.
  10. Let’s start to make the frosting!
  11. If you don’t have toasted coconut flakes, toast sweetened coconut flakes on a cookie sheet lined with aluminum foil in the oven on 350ºF tossing occasionally until they reach a warm light brown color
  12. Beat cooled condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes.
  13. Add in 1 cup toasted coconut.
  14. Chill for 1 hour
  15. Frost cake with frosting and top with remaining toasted coconut.
  16. Melt the chocolate chips in the microwave, place in a ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake. (if you have a pastry bag, that’s even better)
  17.  SERVE!

I know it seems like a LOT but the reward is delicious cake that tastes like a favorite girl scout cookie!

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.

Irish Kiss

St. Patrick’s Day isn’t just about Green Beer. Korbel California Champagne created its own cocktail, the Irish Kiss. 

Irish Kiss

Ingreidents

  • 4 oz Korbel California Brut Champagne
  • 1 oz Midori Melon Liqueur
  • Green food coloring
  • 1/2 cup of sugar
  1. First, add two drops of green food coloring to 1/2 cup of sugar and mix well.
  2. Rub a champagne flute rim with lime and dip it in your green sugar mixture.
  3. Fill with champagne and liqueur.
  4. Garnish with a lime or a kiwi

 

It’s Not Easy Being Green

As Kermit the Frog has said, “It’s Not Easy Being Green.” It may not be easy but it can be tasty! We’ve made green pancakes and delicious cupcakes and other delicious things. Now it’s time to share some green drinks. I know a lot of people are going out and having a good time on this beautiful St. Patrick’s Day. (it’s beautiful in NY). Wherever you go today and whatever you do be responsible! Drink responsible! Act responsible! We can all have a good time without going overboard.

The Midori June Bug

It’s a girly drink which is fine because I am quite fond of very girly drinks. This recipe is for one drink so make according to how many people you are severing.

Ingredients

  • 1 oz Midori melon liqueur
  • 3/4 oz Malibu coconut rum (or a coconut rum that you prefer) 
  • 3/4 oz banana liqueur
  • 1 oz sweet and sour mix
  • 1 oz pineapple juice
  • Ice

Shake ingredients together and pour into a festive glass with some ice.

Next I found a recipe that has all the colors in the Irish flag!

Irish Flag

Ingredients

  • 1/3 oz Bailey’s Irish Cream
  • 1/3 oz green crème de menthe
  • 1/3 oz Grand Marnier orange liqueur
  1. First, pour the crème de menthe into a glass.
  2. Next, slowly pour the Bailey’s Irish cream over the back of a spoon so that it floats on top of the Creme de Menthe.
  3. Finally, slowly pour the Grand Marnier over the back of the spoon so that it floats on top of the Bailey’s Irish creme

I hope everyone enjoys there St. Patrick’s Day. Remember ALWAYS DRINK RESPONSIBLY! Don’t go out by yourself! Have fun!

😀

Shamrock Milkshake Cupcakes

McDonald’s has the Shamrock Milkshake and now, you can have a Shamrock Milkshake Cupcake. Thanks to Better Homes and Gardens, this minty cake will have you smiling with each bite. I had to tweak a few parts to make it gluten free and dairy free (which unfortunately a Shamrock Milkshake is not) But it’s ok! This is going to be delicious!

Shamrock Milkshake Cupcakes

Ingredients

  • 4 egg whites
  • 2 cups all-purpose gluten free flour (Better Batter or Bob’s Red Mill or whatever you prefer – add xanthan gum accordingly if using a mix that does not have xanthan gum in it already)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or buttermilk substitute: (make the substitute and then only use 1 cup of it)
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter (Earth Balance)
    • 1 teaspoon pure vanilla extract
  • 1/4 cup green creme de menthe**
  • 1/2 cup vegan shortening (Earth Balance)
  • 1 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 recipe White Chocolate Frosting
  • Green food coloring
  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups tins with festive paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
  2. Preheat oven to 350ºF. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
  3. Spoon batter into prepared muffin tins, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Time to make your frosting while the cupcakes cool.
White Chocolate Frosting

Ingredients

  • 1 cup vegan butter, softened (Earth Balance)
  • 6 ounces white baking chocolate with cocoa butter, chopped
  • 1/3 cup rice whipping cream
  • 1 1/2 – 2 cups powdered sugar
  1. Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
  2. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency
  3. Divide frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of completely cooled cupcakes to resemble four-leaf clovers or whatever decoration you’d like!

ENJOY!