May 25, 2017

Gluten-free Pumpkin Waffles

So last weekend I made a batch of waffles to stick in the freezer to heat & eat on busy weekdays.

My friend asked for the recipe -- so Chantel, this is for you:

Sift together:
2 c. almond flour
1 c. arrowroot (or similar starch/flour)
1 t. baking powder
1/2 t. baking soda
1/2 t. Kosher salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg

Stir together:
1 c. buttermilk (I used whole milk soured with 1 t. vinegar)
1/2 c. pumpkin pureé
1/3 c. oil
4 eggs
1 t. vanilla

Combine with dry ingredients only until there are no large lumps. Cook according to waffle maker manufacturer's instructions.

posted from Bloggeroid

May 11, 2017

Cookies & (Irish)Cream Pie

Featuring Oreo® Baileys® Butter & Oreo® Toffee...

I truly cannot take credit for this idea. You know how when kids start carrying-on at the table & stuff just begins to snowball? Such was the case here -- I simply asked my fellas what comes to mind for cookies & cream. One said "Irish Cream?" and then it was all downhill after that.

We started by making the butter. Since we needed a full cup we tossed Oreo® sleeves into the blender and used a little help from Baileys® to create this magical spread.

Next we needed to make the toffee.
(I got this idea while perusing candy recipes, but actually used a 1946 "Joy of Cooking" for the toffee recipe.)

Here we used another 35 cookies for the base, plus maybe a half-dozen more broken up to fill in the holes... (I did melt a cup and a half of semi-sweet chocolate chips to spread over the cooling candy, but next time I'll just leave it with cookies & toffee.)

So, here's the complete dessert recipe:

Didn't hear one complaint from the fellas...

(of course, their mouths were too full of cookies & cream to speak...)

I, however, was saying "Oh, oh, ohhhhhhhhhhh!"

For more information on our monthly Improv Challenge hosted by Nichole, you can visit her blog or our group's facebook page

And now, here are some cookies & cream recipes by fellow participants: