CHOCOLATE PEANUT BUTTER MAGIC SHELL / May 21, 2020 by Lindsey | Dolly and Oatmeal

CHOCOLATE PEANUT BUTTER MAGIC SHELL | dolly and oatmeal

we’ve been making ice cream around here. amesy has never been a fan, up until this point. maybe he’s getting older, and the cold doesn’t bother him anymore, but he’s been converted into a very enthusiastic ice cream lover. we made a very basic chocolate coconut milk ice cream, and added chocolate chips and rainbow sprinkles - because, why not? and he loved it. almost every day now he asks to “cook ice cream”, and it nearly kills me. he’s become quite the little cook, helping me scrub veggies, bake sweet potato wedges, whiz up my coffee creamer, and bake all the things.

at 3.5 he’s becoming his own little person, and getting bigger literally before our eyes. he lets us know what he wants, and definitely lets us know what he doesn’t want. he has ideas and interests, and is so passionate and spirited about things. here are a few of my favorite amesy phrases from the past few weeks:

“daddy, you clean up, I’m going to relax my body” as he promptly sits in a chair.
“goodbye, mommy, see you next later!”
“mom, mom, STARWORKS” (aka, fireworks)

it’s just the best. he’s the best.

anywho, while we’re on the subject of ice cream and things that amesy loves, let’s talk about this delicious peanut buttery chocolate shell. it’s the perfect combination of chocolate and peanut butter flavor all wrapped up in a perfectly gooey sauce to pour over everything from ice cream, to cookies, granola bars, frozen cookie balls, fresh fruit! it’s simple, easy to put together, and best part is you don’t have to wait for anything. mix it up, and pour - that’s it. it’s the perfect little touch to make an ordinary bowl of ice cream the best version of itself :)

sending positivity and hugs ❤️

chocolate peanut butter chocolate shell | v

print the recipe

| makes roughly 1/3 cup |

method

whisk together all the ingredients, taste and adjust, adding more maple syrup and/or salt.
serve over ice cream, use as a dip for fruit or cookies. as frosting for doughnut, etc.!

ingredients

1/4 cup coconut oil, melted and cooled
1/4 cup cacao powder (or cocoa powder)
2 tablespoons creamy unsweetened peanut butter
2 tablespoons maple syrup
1/4 teaspoon pure vanilla extract
pinch of salt

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ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) / February 28, 2020 by Lindsey | Dolly and Oatmeal

ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) | dolly and oatmeal

while it’s feeling like summer here in socal, my heart and soul is with the rest of the country who are trying to power through the last few weeks of winter. living my entire life in new york, the last month or two of winter was brutal. all i wanted was longer days, no more dirty/slushy city snow, and i lived just to see those first few sprouts of green grass shoot through the ground. so, since i can’t ship you warm temperatures, i offer you comfort in the form of food. particularly these deep, dark chocolatey scones.

whenever february and march hits i always go for something super chocolatey. there’s something about the depth of dark chocolate that can soothe just about any ailment, especially seasonal blahs. we keep these scones on the higher end of the nutritional spectrum - they’re filled with healthy fats like almond flour, and coconut milk, and the recipe on a whole (minus the chocolate chips) uses only 2 tablespoons of coconut sugar. we’re using an egg here for binding matters, but i definitely think a flax egg could stand in its’ place for a vegan option. and to keep these super low-glycemic, i use stevia-sweetened dark chocolate chips which are really good; and we add a little almond extract offering that marzipan-y almond flavor which takes these to the next level. all-in-all, sustenance and nourishment in the form of scones. i’m here for it.

fyi, these are the perfect weekend treat, and a quick but satisfying baking project, if you’re looking for one ;)

happy end-of-february! we made it! XO

almond-y dark chocolate chip scones | grain-&dairy-free

PRINT THE RECIPE

notes:

for a vegan option, you could swap the egg with a flax egg (1 tablespoon ground flax, mixed with 3 tablespoons water).
these scones (like most other scones) are best when eaten fresh, but if you’re making them ahead or have leftovers, i would suggest heating them up a bit in your toaster oven before eating.

method

in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled and bubbly on top.
while the milk and vinegar are resting, whisk together the almond flour, cacao powder, cassava flour, coconut sugar, coconut flour, baking soda, and salt. set aside.
to the milk and vinegar mixture, whisk in the egg, melted butter, and almond extract.
add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together. add the chocolate chips and mix once more until thoroughly combined. place the dough in the fridge for 10 minutes to chill.
prepare a clean work surface, and dust it with cacao powder. turn the scone dough out onto it, and dust the top with a bit more cacao. use your hands to spread the dough into an even round with with about a 1-inch thickness. use a 2-inch round biscuit cutter to punch out 5 scones, reforming the dough as you go. place the scones on a parchment-lined baking sheet and place in the fridge for 15 minutes.
preheat your oven to 350°F. bake the scones in the center of your oven for 18-20 minutes, until edges and tops are set. let cool. sprinkle with sea salt, if using, and enjoy! (scones are best when eaten fresh and warm.)

| makes 5 round scones |

1/4 cup full-fat coconut milk
1 teaspoon apple cider vinegar
3/4 cup almond flour
1/4 cup cacao powder (or cocoa powder), plus more for dusting
1/4 cup cassava flour
2 tablespoons coconut sugar
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temp
2 tablespoons vegan butter, melted and cooled
1 teaspoon almond extract
1/2 cup dairy-free dark chocolate chips (i like these)
flaky salt, for topping (optional)

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(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES / July 25, 2019 by Lindsey | Dolly and Oatmeal

at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES | dolly and oatmeal

(crinkle top) fudgy flourless brownies | gf & df

*updated 2/22/22

print the recipe!

| makes 16 square brownies |

1/3 cup almond flour
1/3 cup cacao powder (or cocoa powder)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup melted extra virgin coconut oil, plus more for the pan
1/4 cup unsweetened almond butter
1 cup dark chocolate chips or chunks, divided (roughly 6 ounces)
1/2 teaspoon pure vanilla extract
2 large pasture raised eggs

method

Preheat oven to 350°F. Grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. Grease the bottom of the parchment paper.
In a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt.
Over a low heat, melt the oil and 1/2 cup of the chocolate. Once melted remove from heat, and whisk in the almond butter.
In the bowl of a stand mixer (or with an electric mixer in a large bowl), beat together the sugar, maple syrup, and the chocolate mixture until thoroughly incorporated, about 2 minutes. Add the eggs and vanilla, and mix on medium for 5 minutes, until the mixture has become slightly thick and gooey.
With a rubber spatula, add the dry ingredients and fold the batter until everything is combined. Then fold in the remaining chocolate chips/chunks.
Pour the batter into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.
Bake in the center of your oven for about 24-26 minutes, until the center is set but slightly gooey when a toothpick is inserted.
Let the brownies cool for roughly 30 minutes. Use the parchment wings to remove them from the pan. Let them cool completely before cutting.