I’ve been holding onto a fierce craving for coconut as of late. I think it’s because the lovely white flakes remind me of snow… which we haven’t actually seen much of in Philly. It’s been 50-60 + degrees almost every day. With sunny skies.
Don’t get me wrong, I prefer flaked coconut snow over the real stuff any ol’ day– but there is something so magical about watching snow fall slowly against the glow of a streetlight. I am really looking forward to seeing some white stuff this year–which is a bold statement coming from a self proclaimed snow loather. They say distance makes the heart grow fonder, and since by now in Ohio I’m positive my family and I would have been pummeled by at least some atrocious freezing rain with me cursing up a storm about how we need to move to Tahiti, I guess it’s true. I think I’m really ready to brace the cold this year, armed with cute scarves and warm toasty beverages. If it ever actually gets here, that is. If not, I’ll happily play along in 60 degree temps.
Whether it’s snowy and cold or sunny and warm wherever you may be in the world, these cookies will fit the bill. Chewy and full of texture like an oatmeal cookie, these are best served completely cooled rather than warm from the oven.
I adore Spring, and I am always so excited when the official “first day of Spring” comes around, especially after a gruelingly cold winter. Yet, I never feel like I can fully appreciate the season during the first few weeks as it’s usually still quite cold in my part of the world.
But near the beginning of May, everything is budding and blooming and full of life. It’s a wonderful time of year! This warm spring weather puts me in the bestest of moods, even if it’s raining. And, when I’m in a good mood, I like to make cookies. And then I like to cover them in pastel colors!
We munched on these sugar cookies this past weekend– I think they helped put a little “spring” in everyone’s step!
So, even though it’s slightly belated….
Happy Spring, dear readers!
I don’t think that this post needs a sentimental explanation as to why I actually wanted to create this recipe… because to me, it’s pretty self explanatory. Peanut Butter Ice Cream Sandwiches. Nuff said.
Although, I will say that I have been cranking out some ice cream lately (yes, it’s still snowing here in Ohio), and I fell head over heels with this PB version I came up with. Smooshing the ice cream between two chocolate wafer cookies seemed like a logical evolution.
You can easily just make one of the recipes listed below, rather than combine them both, and still have an easy nostalgic treat.
Whether you go for the peanut butter ice cream, the chocolate wafer cookies, or both (and I highly recommend both) you will most certainly have a happy tummy.
A few days ago, I got this hankering for a twix bar… or more likely a hankering to create a vegan and gluten free version of the popular candy that I grew to love as a child. I distinctly remember there being three varieties offered for sale in my small midwest village grocery store: peanut butter, cookies and cream, and caramel. I always loved each one for their own uniqueness… but for some reason, the caramel variety was my favorite.
Today, I barely remember what the darned things taste like… but I get the gist: a crunchy vanilla-ish cookie, creamy caramel, and a thin chocolate coating.
Easy enough, right?
This recipe does take a little patience, finesse… and an even temper. But, it’s definitely worth a go if you too miss twix bars like I do *whether you are gluten free, vegan, or both*.
Not exactly the same, but close enough to be worth the little bit of extra effort.
(updated— the amazingly rational Kittee came through in the comments with a stellar idea to make these super easy! She had a ridiculously good suggestion to pipe on the caramel sticky filling using a piping bag and flat tip. Genius!) see * below
Don’t you just love cookies that are shaped like candy canes and have bits of broken candy canes woven throughout? It makes me squeal with delight just thinking about it. When I saw a few pics of these guys floating around the interwebs yesterday, I knew that I had to try and make some of my own.
And so, I am obviously continuing with my winter candy cane obsession. What’s with me and these darned seasonal treats? I was just getting over pumpkin and then plummeted headfirst into a candy cane complex.
Did I mention that my entire world is now covered in 5 inches of snow… and I really kinda like it? The little birds are so vibrant and beautiful against the white of the landscape. And the color that highlights everything when the sun shines is enough to make even the grumpiest folks [raising my hand] come out of a winter slump. Also, I’m pretty convinced that I need to string up like 50 more sets of twinkle lights.
It’s beginning to look a lot like winter…. ♥
Although not a traditional holiday cookie, Snickerdoodles have long been a favorite of mine to bake once the ground becomes smothered with a heavy blanket of white snow. Every year I make these cookies (usually just once) and they are always a hit among the folks who are eating them.
Since shunning gluten last December, I hadn’t yet found the perfect opportunity to try my hand at a gf Snickerdoodle.
I giddily awoke to a snow shower producing a hefty amount of snow which was quickly covering up another hefty amount of snow that had fallen a few days ago. Now it seemed like the perfect weather for a Snickerdoodle.
And so it was. Using a combination of millet and sorghum flours, I’d have to say that they turned out pretty darn well.