Lemon Pistachio Cookies
April 16, 2014
How’s your week going? Mine is flying by. I’ve been busy making new dog toys, reading books, and preparing for playoff hockey which I’m currently watching while typing this post out during commercials. Just getting the most out of my time! So this morning I was sipping on some delicious juice I got this idea to use the pistachios that I got last week at the grocery store. Pistachios are probably my favorite nut behind cashews (although almonds are up there too) and they’re not typically something I eat. So this is a special treat for me. Yay! I was removing the shells off of the pistachios for like an hour this morning but that’s okay. I felt accomplished after it was all over, especially when I remember that I was actually saving money because shelled pistachios are cheaper than unshelled pistachios. Saved money on pistachios goes straight towards fruit.
I don’t know how this conversation turned into what it has. So back to the important stuff. The cookies. Man, oh man. These cookies are so soft and gooey. It almost reminds me of the texture of a smooth caramel. Mmm! The crushed pistachio coating makes for a perfect cookie crunch.
Lemon Pistachio Cookies
makes 8 large cookies
1 cup dates, pitted
1/4 cup almonds
1/4 cup pistachios
2 teaspoons lemon juice
1/4 cup crushed pistachios
Combine the first four ingredients in your blender or food processor. Using coconut oil or water on your hands, remove mixture from blender and roll into balls. Roll balls in crushed pistachios coating them. Press them down into cookies or leave them as balls if you’d like. Serve, enjoy!
Store in refrigerator for up to 7 days.
Raw Vegan Chocolate Peanut Butter Cheesecake
April 14, 2014
Hi there! Hope you all had a great weekend. I went to two Penguins (NHL) games this past weekend and the weather was absolutely beautiful so I spent a ton of time outside. I even got a little sun burnt! Which is a big deal after dealing with snow for literally 5 months straight. Actually, there’s a chance of snow for the next few days. Ahh. I don’t want to talk about it anymore.
Moving on. I was quite busy the past few days, but not too busy because this cheesecake happened. And when this happened, the skies opened and the angels sang. I actually sat on the floor during the “photoshoot” and ate a piece of this because I couldn’t resist it any longer.
This cake is very very decadent and rich. But very very delicious as well, obviously. I mean, look at it! The base is just a simple date/almond crust, which we all know that you can’t go wrong with that. I use that as a base for a ton of my desserts and it never disappoints. The chocolate layer is so smooth, creamy, and rich. Ahhh, it’s truly heaven. I’m telling you. Then we top this baby off with some fresh chocolate peanut butter cups and some extra peanut butter for good measure. Come on, you know you want this! Even though it looks like it might be difficult to make, well it’s really easy to make! Yay for that and yay for everything else. Let’s get to the most important part, yesss.
Chocolate Peanut Butter Cheesecake
1 cup dates
1/2 cup almonds
Blend together and spread at the bottom of a parchment paper lined 6 inch round pan. Set aside
2 cups cashews, soaked for 2 hours
3 tablespoons cacao powder
2 tablespoons maple syrup
Blend ingredients together until a smooth texture is reached. Pour mixture into pan and place in the freezer for 8 hours or overnight.
Peanut Butter Cups:
1/4 cup + 2 tablespoons coconut oil, melted
1/4 cup cacao powder
2 tablespoons maple syrup
Mix together coconut oil, cacao powder, and maple syrup. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up. Remove and spoon a small amount of peanut butter in the middle of the cups. Pour the rest of the chocolate over top of the peanut butter to cover completely. Place in the freezer for 20-30 minutes to set up.
Once everything is completed, remove the cheesecake and peanut butter cups from the freezer. Place the peanut butter cups on top of the cheesecake however you’d like. I used 6 of the peanut butter cups for a top layer and then chopped the rest and put them on top. Drizzle more peanut butter on top if desired. Serve, enjoy!
Sweet Potato Dog Treats + Exciting News
April 11, 2014
Happy Friday everyone! How was your week? I had a pretty busy week all leading up to this post right here! Exciting news is coming! But first, lets talk dog treats. This is the first dog treat recipe that I’ve shared on here so let me know what your little doggies think of it! Send me pics of them or tag me on Instagram so that I can send them all virtual hugs and kisses! I have two dogs, Roxy and Pebbles, and they both love these treats! (You’ll meet Roxy and Pebbles later in this post.) How cool would it be to have a get together and bring all of our dogs together to eat these treats and play with each other. Ah, so fun! Maybe someday we’ll work on that. But anyways, back to the treats. These are so simple to make and so tasty for your furry friends. So much better than the dog treats that you find in the stores with all kind of unknown ingredients. Yuck. If you’re like me then you want the best for your pets and making these treats for them is a perfect way to start giving them the best. Mmm!
Sweet Potato Dog Treats
1 large sweet potato
Peanut butter (optional
Preheat your oven or dehydrator to 170 degrees. Slice sweet potato into thin slicers. A mandolin is nice for this, but a knife will work just fine too. Lay slices on parchment paper and place in oven or dehydrator for about 4 hours. Remove from oven and let cool completely. Top with peanut butter after treats are cool, if desired. Serve and the dogs will definitely enjoy!!
Store in an airtight container for up to 7 days.
Okay, so I’m assuming that you all rushed into the kitchen to slice up some sweet potatoes for your dogs, right?! And now that you have a few hours to spare, you came back to see what my exciting news is. We’re getting there, I promise. First let me introduce you to Roxy and Pebbles. Roxy is my German Shepherd. She’ll be 2 next month and loves toys. I think she has more toys than I had as a kid. Pebbles is my Lab/Shepeherd mix. She is 13 and is in great shape. She’s not into toys so much anymore, but she loves walking and goes for 2 mile walks a few times a week. Even though Pebbles doesn’t like toys, she still gets them because we can’t get Roxy stuff and not Pebbles stuff. How fair would that be?! Pet toys are expensive. I never realized it until recently. Some toys are $10-$15 dollars. Really?! That’s crazy. So I made it my mission the past few months to create toys for Pebbles and Roxy. I make them twisted tug toys and braided tug toys out of old t-shirts. Eco friendly,washable, and easy enough on teeth and gums that they’ll be able to play for hours. Pebbles can vouch for that!
After seeing how much my dogs enjoy these toys I decided to take on a bigger project which I’m finally able to announce. Starting today I will be selling my handmade dog toys. Create N Play dog toys! Now your dogs can join in on the fun! At the moment all of the toys are available on Etsy and you can keep up to date on all of the dog news on Facebook. So exciting!! Thank you all for your support so far in my blogging journey. I appreciate every single one of you and am really excited to continue with more awesome recipes, dog toys, and who knows what else in the future.
April 9, 2014
You probably know by now that I love the colors of the foods that I eat. Obsessed with them. Each time I make something bright and colorful I am amazed and so happy with it. I snap some photos, admire it, and try to share my happiness with those around me, but they don’t understand. Such a shame! I have to share it with someone though, so I’m bringing these beautiful colors to share with some awesome people, you guys! This is simple too. Quick, easy, simple, smiles. It’s just three ingredients too! Pineapple, oranges, and ginger (and ice too, but that doesn’t count) That’s all it takes to become your own little ball of happy sunshine. Love it!
4 oranges, chilled
1 cup pineapple
1 teaspoon fresh grated ginger
1 cup ice
Toss everything in your blender or juicer (I used my Vitamix). Blend, serve, enjoy!
Vegan Campfire Blizzard
April 7, 2014
I am working on a project that I’m really excited about and hope to share with you guys by the end of this week. I worked on it for hours today and things started going badly. My hands were starting to hurt and I was getting frustrated. So instead of stressing myself out even more, I just took a break. That’s when this happened. I had a different vision for a way to use the graham cracker crumbles that are used here. But when your craving something like this, you don’t ignore that craving. So I used the graham cracker crumbles to create this campfire blizzard. That’s right. Whenever I think of the word campfire, it takes me back to when I was about 12 or so and would watch Spongebob and listen to this all the time. The c-a-m-p-f-i-r-e blizzard. Chocolate, graham crackers, and instead of marshmallow I used bananas because hello banana ice cream. You all know how much I love that. (and I hope you do too!)
Graham Cracker Crumbles
1/2 cup oats
1/4 cup cashews
2 tablespoons shredded coconut
2 teaspoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon coconut oil
1/2 teaspoon vanilla
1 medjool date, pitted
In your blender or food processor, blend together all ingredients until you have a crumbly mixture. Remove from blender and set aside.
3/4 cup dates, pitted
1/4 cup almonds
1 tablespoon cacao
1 tablespoon syrup
In your blender or food processor, blend together all ingredients until you have a smooth and sticky chocolate. Remove from blender and set aside.
Banana Ice Cream:
2 bananas, frozen
2 medjool dates, pitted
In your blender or food processor, blend together ingredients until you have a soft serve consistency.
You can layer the graham cracker crumbles, chocolate, and ice cream; mix it together; or do whatever your little heart desires. It’s your campfire blizzard, you can do it your way! Serve and enjoy!