Banana Pudding

Banana pudding is a great snack for parties or any day really! This recipe reminded me of the delicious Banana Pudding from Magnolia Bakery and I have missed out on it since becoming gluten free and dairy free. Now I can make my own at home and you can too!

Banana Pudding

Adapted from Food Network.com 

Ingredients

  • 2 cups almond milk
  • 3 tablespoons cornstarch
  • Pinch of kosher salt
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 large bananas
  • 6 gluten free cinnamon graham crackers, broken into 1-inch pieces – such as Kinnikinnick S’moreables Graham Style Crackers
  • 1 tablespoon cocoa powder (Hershey’s is great)
  • 1/4 cup sliced almonds, toasted
  1. Heat the almond milk in a saucepan over medium heat until almost simmering; remove from the heat.
  2. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth.
  3. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
  4. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
  5. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
  6. Cover with plastic wrap and chill 4 hours or overnight.

Serve chilled and 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-Almond Popcorn Balls

Another tasty popcorn recipe! This coconut- almond recipe has some of the same ingredients as the Mexican Chocolate Popcorn Balls and is just as delicious! Coconut is one of my favorite flavors!

Coconut-Almond Popcorn Balls

Adapted from Food Network.com

Ingredients

  • 1/4 cup light corn syrup
  • 2 tablespoons vegan butter (Earth Balance)
  • 1 cupconfectioners’ sugar
  • 1 cup mini marshmallows
  • 1 tablespoon water
  • 1/2 teaspoon almond extract
  • A pinch of salt
  • 12 cups popped popcorn until coated
  • Toasted shredded coconut
  1. Bring corn syrup, vegan butter, cup confectioners’ sugar, mini marshmallows and water to a boil in a large pot over medium heat, stirring.
  2. Add almond extract and a pinch of salt.
  3. Remove from the heat; using a rubber spatula.
  4. Stir in popcorn until coated.
  5. Butter your hands, then shape into balls
  6. Roll popcorn balls in toasted shredded coconut.
Don’t want to make popcorn balls? No problem. Instead of rolling the popcorn mixture into balls, spread out onto a baking pan and sprinkle shredded coconut on top. If your coconut it not already toasted, preheat your oven to 350ºF and place popcorn mixture with coconut on top into the oven until the coconut is a nice light brown.

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. 

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.

Almond Flour Brownies

Ok super quick post about Almond Flour. They make delicious brownies. I need to to by some almond flour so I can make these (and lots of other things)

Almond Flour Brownies

Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour. Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Lots of gluten free bakeries use almond flour in their brownies and cakes because it is gluten free and does give it a nice nutty taste. 

Ingredients

(Makes 1 8 x 8 pan):

  • 3/4 cup almond flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant coffee granules(optional)
  • 1/2 cup vegan butter (Earth Balance)
  • 7oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
  1. Preheat your oven to 350ºF.
  2. Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the vegan butter.
  4. White the chocolate is melting, beat together the eggs, sugar, vanilla and coffee granules if using.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Pour the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in an 8 x 8 pan.
  8. Sprinkle the top with the remaining chocolate and gently press it into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in. YOU NEED TO LET THE BROWNIES COOL COMPLETELY.

Ok. Almond flour! GO GET SOME! It’s good for you! 🙂 YAY!

Flourless Caramel-Almond Brownies

Anyone can enjoy flourless brownies whether they are gluten free or not! Take the flourless chocolate dome at P.F. Chang’s China Bistro. That thing is DELICIOUS! I get it each time I go to P.F. Chang’s not just because it’s gluten free, because I would get it even if I wasn’t gluten free. That being said, this flourless caramel almond brownie recipe will make you and your gluten free gang happy and your non gluten free friends thinking they are eating a regular brownie.

Flourless Caramel-Almond Brownies

Ingredients

Yields 64 brownies. (You can scale down if you like)

  • 6 ounces bittersweet chocolate (60 percent to 70 percent cacao), chopped
  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons vegan butter
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 3 tablespoons cornstarch
  • 1 tablespoon unsweetened cocoa
  • 1 1/2 cups roasted, salted chopped almonds
  • 0.5 cup water
  • 1 tablespoon light corn syrup
  • 1/3 cup coconut cream, warmed
  1. Preheat oven to 350ºF. Grease 8- by 8-inch baking pan. Line with foil; grease foil.
  2. In 4-quart saucepan, combine chocolates, 4 tablespoons butter, and 1/4 teaspoon salt. Melt on medium-low 4 minutes or until smooth, stirring. Remove from heat; stir in 3/4 cup sugar and vanilla. Stir in eggs, 1 at a time, until well blended.
  3. Into same pan, sift cornstarch and cocoa; fold to incorporate. Stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan. Fold in 1 cup chopped nuts. Spread evenly into prepared baking pan. Bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.
  4. While brownie cools, in 4-quart saucepan, stir remaining 3/4 cup sugar, water, corn syrup, and 1/4 teaspoon salt. Cook on medium-high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color. Working quickly, remove from heat and add coconut cream. Once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated. Stir in remaining chopped nuts.
  5. Pour caramel over cooled brownie, tilting pan to spread evenly. Let stand at least 2 hours or until caramel has set. Cut into 1-inch squares. Store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.

Your taste-buds will thank you. Make sure you say you’re welcome.

ENJOY!

Personal Almond Cake

A while back I was watching the cooking channel and while the name of the program I was watching escapes me, what stayed with me was the one chefs who made a quick chocolate cake in 30 seconds using a microwave and a cream whipper. Now while this was fascinating and the cake looked incredible, I don’t have a cream whipper. I wish I did (they’re great) but I don’t. So that got me thinking. How do you make a quick cake without a cream whipper? A little gluten free flour, an egg, some sugar, a little bit of flavor and a microwave.

Personal Almond Cake

Ingredients

  • 1 egg, beaten
  • 1 tablespoon dark brown sugar
  • 1 1/2 tablespoon almond flour
  • 2 tablespoon all natural almond butter
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  1. In a small bowl beat the egg with sugar until the sugar is dissolved.
  2. Stir in the almond butter and pure vanilla extract.
  3. Thoroughly mix in almond flour, baking soda, cinnamon and nutmeg.
  4. Spray a ramekin dish, small bowl, or even your favorite coffee mug with non-stick vegetable spray.
  5. Pour the batter slowly into your dish of choice and microwave on high for 30 seconds. (Do not over microwave!)
  6. Take out of the microwave and let stand for 2 minutes.

You may have to make more than one because it’d going to be hard to share this little gem. 🙂

ENJOY!