This next original Florence and Millie recipe is a delicious twist on your daily caffeine fix. It’s scrumptious AND can be gluten free. Bingo. The crust can be homemade or ready to go from the store–graham cracker crust pretty much always tastes good no matter where it’s from, right? If you’re not a fan of coffee ice cream, any other flavor will do as long as it goes with the chocolate topping. I don’t think bubble gum flavored ice cream and chocolate would go together. But feel free to prove me wrong.
Graham cracker crust (I used Kinnikinnick’s Gluten Free Graham Cracker Crust)
Carton of coffee ice cream
9 tablespoons of coconut oil
12 tablespoons cocoa powder
6 tablespoons of agave nectar
Prepare the graham cracker crust as directed (or just buy the pre-made kind). Let the ice cream soften on the counter for 15 minutes. Spoon the ice cream into the prepared crust and smooth with a warm spoon until even. Melt the coconut oil and agave nectar in the microwave for 15 seconds then stir in cocoa powder until smooth. Drizzle over the ice cream and freeze for an hour. Serve and enjoy!
Posted by florenceandmillie on May 1, 2012
Happy Tuesday, everyone! We hope you’ve had a good start to your week. You know what would make it an even better start? A batch of cinnamon scones, of course.
Gluten free baking can be a bit of a gamble. After a lot of hit and misses, here’s what I’ve learned: 1) Pamela’s Pancake Mix is the best flour blend around. It’s versatile and has great consistency, unlike most dense, dry GF flour blends. 2) Spring for the xantan gum. It seems like a silly thing to have to buy, but GF flour is very crumbly and a teaspoon of this will make an entire batch hold together. Plus it’ll last you a long time. 3) Experiment! As long as you stick to the essentials like baking powder and salt, throw in modifiers that you think will taste good. I’m always adding things like vanilla and cinnamon to my GF recipes to make them a bit more exciting (and as normal tasting as possible).
2 cups of Pamela’s gluten free flour*
1/4 cup sugar
3 tablespoons cinnamon
3/4 teaspoon xanthan gum
3/4 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
1 cup chocolate chips
1 stick butter
3/4 cup milk
1/2 cup plain Greek yogurt
Cinnamon-sugar to taste
*Not worried about gluten? Use regular flour and nix the xanthan gum.
Preheat oven to 425. In a large bowl, combine all dry ingredients and chocolate chips. Cut the butter into small pieces and blend until coarse. In a separate small bowl, stir the milk and yogurt together, then gradually add to the flour blend in the mixer.
Transfer dough onto surface sprinkled with gluten-free flour and separate it into two pieces, kneading it to hold together. If the dough is still sticky, sprinkle extra GF flour on it. Pat the dough down into a 6-inch circle and cut into 6 wedges. Place 1 inch apart on a lightly greased baking pan and sprinkle with cinnamon sugar. Bake for 12-14 minutes. The cinnamon makes the dough dark, so watch the oven closely to make sure they’re not over-cooking.
Posted by florenceandmillie on April 24, 2012
My roommates are pretty darn creative, and I have them to thank for this Tuesday’s delicious original recipe. I adapted it from my roommate Kendra’s version and used Alex’s paint palette for the photo background. We’ve all been working a bit too much around here and it was time to break for a healthy, yummy snack. Don’t be off-put by the spinach–I promise it tastes good! Just make sure to blend everything until it’s smooth. What better way to eat your fruit and veggies?
2 cups green grapes
1 cup organic baby spinach
2 cups ice
1 cup plain Greek yogurt
1 tablespoon agave nectar
splash of milk
Optional: 2 scoops vanilla ice cream
Whipped cream garnish
Blend together all ingredients until smooth. For a sweeter alternative, add two scoops of ice cream. Keep the Greek yogurt for a healthy protein boost and smooth consistency.
Posted by florenceandmillie on April 17, 2012
This next original Florence & Millie recipe goes great with some fresh brewed iced tea on a warm, spring day. It’s refreshing, healthy, and very easy to make. It’s also very addictive. Feel free to add or reduce any of the ingredients, but try to stick to the measurement of corn. Personally, I’m not one to ever measure out parmesan, garlic or hot sauce. Matter of fact, with this recipe I just throw it all in and hope for the best. I’ve never been disappointed, and it almost always tastes slightly different each time (which, of course, is only more interesting).
The list of ingredients is long but the prep is simple:
2 15 oz cans of corn
2 cups chopped red pepper
1 cup chopped celery
Fresh parsley to taste
1 cup chopped green onion
2 cup shredded parmesan
7 tsp cumin
2 tsp salt
1 tsp pepper
1 1/2 tbs hot sauce
3/4 tsp cayenne pepper
1/2 cup olive oil
5 tsp minced garlic
1 cup lime juice
Mix all ingredients in a large bowl. Refrigerate and serve cold with chips, or just eat it out of the bowl. Don’t forget the iced tea!
Posted by florenceandmillie on April 10, 2012