Desserts, Levels 2 And Above, Recipe, Snacks

Double Chocolate Avocado Ice Cream (dairy-free) – Updated

And this one I’m going to get going in a minute. I’ve been seeing just about everywhere how people are using avocados like this. Well, I happen to have one left that’s almost past it’s prime, so I’ll test this out. I’ll just update this post once I’ve actually tried it. Again, substituting my sweetener of choice (Splenda) for the honey/molasses.

All I can say is “WOW!” Despite the slight hint of avocado, it tastes like chocolate pudding! It’s now in the freezer and I can’t wait! Oh, and I used heavy cream instead of coconut milk because it’s there. This is definitely a keeper recipe and perfect for those “just too soft” avocados!

1 large ripe avocado, peeled and chopped
½ cup canned lite coconut milk
¼ cup honey or pure maple syrup
3 tbsp cocoa powder
½ tsp vanilla
dash of salt
3 tbsp mini chocolate chips

Desserts, Levels 2 And Above, Recipe, Snacks

Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free

#2 on my “must not make” list, mostly because at least with cookies, they can go on a plate and I can stash them out of sight. This one would be sitting there, on the stove, whispering to me every time I walked by it.
1 ¼ cups almond flour
3/4 cups finely shredded, unsweetened coconut
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup Kelapo coconut oil
1/2 cup Swerve Sweetener
2 tsp molasses (optional)
1 large egg
1/2 tsp vanilla extract
3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate


Real Toll House Cookies

While taking a much needed sabbatical, I have been cooking and baking … a lot!  Because I am how I am, I have been trying recipes from my latest cookbook.  I received this cookbook from my Mother-In-Law and I love it!  It’s Betty Crocker’s Picture Cook Book from around 1958.

So, I wanted cookies.  I found this Chocolate Chip Cookie recipe and absolutely love it!  These cookies are not as sweet, salty, and grainy as Nestlé’s Toll House cookie recipe (which can be viewed here: Nestle Website).  Since I used Ghirardelli 60% Cocoa Chips (which are larger) I doubled everything in the recipe except chocolate chips.


Chocolate Chip Cookies


Chocolate Chip Cookies
Glamorous, crunchy, rich with chocolate bits and nuts.
Also known as “Toll House” Cookies … from Kenneth and Ruth Wakefield’s charming New England Toll House on the outskirts of Whitman, Massachusetts.  These cookies were first introduced to American homemakers in 1939 through our series of radio talks on “Famous Foods from Famous Eating Places.”
Mix thoroughly:
  • 2/3 cup soft shortening (part butter)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 egg
  • 1 teaspoon vanilla
Sift together and stir in:
  • 1 1/2 cups sifted Gold Medal Flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
* For a softer, more rounded cookie, use 1 3/4 cups sifted flour.
Stir in:
  • 1/2 cup cut-up nuts
  • 6-ounce package semi-sweet chocolate pieces (about 1 1/4 cups)
Drop rounded teaspoonfuls about 2″ apart on ungreased baking sheet.  Bake until delicately browned … cookies should still be soft.  Cool slightly before removing from baking sheet.
Temperature: 375 degrees F
Time: Bake 8 to 10 minutes
Amount: 4 to 5 dozen 2″ cookies.