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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Ice Cream & Almond Butter-Chocolate Cupcakes / August 31, 2017 by Lindsey | Dolly and Oatmeal

Ice Cream & Almond Butter-Chocolate Cupcakes | dolly and oatmeal

i'm popping in real quick to wish you all a happy end-of-summer! although, i have to say, it kind of seems bittersweet when there's so much heartbreak and devastation happening in texas. it's the large scale situations like these that have me feeling like anything i do isn't enough. that giving to a few foundations or food banks doesn't really make a difference in someone's life who's lost so much. my heart breaks for the families, and pets, and people there. if you're wanting to donate and you're not sure where to donate to, here's a link to Feed Texas, a non-profit that provides food during major disasters. also, the Houston Food Bank is another group working to help people affected by Harvey.

alas, i bring you these almond butter chocolate cupcakes with frozen frosting (ahem, ice cream)! frank loves an ice cream cake. or anything cookies and cream related. me? i could go without it. but since i'm not really consuming sweets as much, and there's nothing super sweet in the house for him to nosh on, AND because he's being such a great sport about it - i decided to make him something that would satisfy his craving.

these cupcakes are seriously my favorite. at first i was a bit afraid of how a grain-free cupcake would fare when mixed with almond butter. i didn't know if all that fat in a baked good would even work. i thought the result would be super dense, but the almond butter actually gave them a super lush texture, and the cassava flour (aka, my new baking buddy) gave them that delicate crumb that we're all used to having in a really good cupcake. if you've followed along on instagram stories, then you know i tinkered around quite a bit with this recipe until i got it just right. i hope you give them a try, and if you do, i hope you enjoy them as much as we do :)

wishing you all a bright holiday weekend, and the best end of summer! xoxo

ice cream almond butter-chocolate cupcakes | gluten/grain/dairy-free

i didn't make my own ice cream here, for lack of time (and sanity), but i have a few recipes here. i know the question is going to come up, so i'll just disclose here that i haven't tried making these vegan. but i'm hopeful that 2 flax "eggs" will do the trick (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water).

| makes 12 cupcakes |

1 1/4 cups almond flour
1/2 cup cassava flour
1 cup coconut sugar
1/3 cup raw cacao powder (or cocoa powder)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 heaping teaspoon fine sea salt
1/2 cup raw almond butter
1/2 cup unsweetened almond milk, at room temp
1/2 cup liquid coconut oil
2 pasture raised eggs, at room temp
2 teaspoon pure vanilla extract
2 pints dairy free ice cream of choice
sprinkles (optional)

method

preheat oven to 350°F and line your muffin/cupcake tin with 12 liners.
in a large bowl, whisk together the dry ingredients, breaking up any clumps. in another large bowl, whisk together the wet ingredients until thoroughly combined. mix the wet ingredients into the dry and use a rubber spatula to fold the batter together.
fill each muffin/cupcake cavity just below the top. bake in the center of your oven for 28-32 minutes, until a toothpick or cake tester inserted into the middle of a cupcake comes out clean.
cool cupcakes on a rack for about 10 minutes. then remove the cupcakes from the tin and let them cool completely.
scoop ice cream onto the cupcake and serve immediately.
cupcakes (without ice cream) can be stored in an air tight container in the refrigerator for up to one week.

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Dreamy Vegan Chocolate-Almond Sundae / June 8, 2016 by Lindsey | Dolly and Oatmeal

Almond-y Chocolate N'Ice Cream Sundae | dolly and oatmeal #vegan

it's been so hot here recently that all i've wanted to do is hibernate in air conditioning during the day, and spend the cooler breezy evenings outside in our backyard. we generally try not to put the air conditioner in until later in june, but the heat hit me one day last week where i broke down in a full-on ugly cry and frank made the executive decision to install the ac once and for all. i've always run hot, but being pregnant (and nearly in my 3rd trimester) has upped ante to a new level. to make the yard a little cooler, frank has also been working to build a small deck out back. we've had this 10x6' patch of dirt right outside our door since we moved in last year where we've attempted to grow everything from grass (but would we have to mow it?), to creeping thyme (which never grew in enough), and sedum with little luck. so, within a couple days there was an impressive little deck built which has been the ultimate luxury when the sun goes behind our apartment building and the harbor breezes blow through in the late afternoon.

another thing that's been super refreshing in this heat are frozen treats like this recipe i'm sharing today! it's from tuulia and vanelja's new book, n'ice cream: 80 recipes for healthy homemade vegan ice creams. i tend to stay away from super market ice creams, mostly because they're made with a lot of fillers, and refined sugar that generally don't agree with me. so when this book landed on my doorstep i was more than excited to start messing around with their beautiful, wholesome, refined-sugar-free frozen recipes! this vegan sundae is banana and coconut based and is a complete dream. i've made banana-based ice cream a while back (pardon the photography!) and was really excited by its taste and texture. i know there's a lot of controversy about whether a banana-based ice cream is truly ice cream, but i think it's a totally genius way to fulfill a craving while simultaneously feeding your bod some good stuff. this ice cream comes together really quickly and can be served right away (or you can freeze it overnight like i did for a sturdier consistency) with all the toppings! i served mine and frank's with the fastest and most delicious raw-ish chocolate sauce that made for the most perfect chocolate shell. seriously, guys, make this!

hugs + all the frozen treats! xo

dreamy chocolate-almond sundae | v

from n'ice cream: 80 recipes for healthy homemade vegan ice creams

to make this sundae a bit more almond-y i swapped in 3/4 teaspoon of almond extract instead of the vanilla extract, which gave the ice cream a mild almond essence which is really nice here. i also added frozen raspberries instead of cherries simply because it's what i had on-hand.

| serves 2 |

1 (14-ounce/400ml) can full-fat coconut milk (refrigerated overnight)
2 frozen bananas
2 to 3 tablespoons raw cacao powder or unsweetened cocoa powder
1 tablespoon almond butter or other nut or seed butter
1 -2 tablespoons maple syrup or other sweetener
1/2 teaspoon vanilla extract

toppings

coconut whipped cream
chocolate sauce*
fresh cherries or frozen raspberries
slivered almonds

*chocolate sauce

1/2 cup unrefined extra virgin coconut oil
1/2 cup raw cacao powder
1-2 tablespoons maple syrup
1/2 teaspoon pure vanila extract

method

open the coconut milk can and scoop the thick white cream into a blender. add the bananas, cacao powder, almond butter, maple syrup, and vanilla and blend until smooth, scraping down the sides of the blender, as necessary. taste and add more sweetener or cacao powder, if desired. scoop into bowls, decorate with coconut whipped cream, chocolate sauce, cherries or raspberries, and almonds, and enjoy!

chocolate sauce

whisk ingredients until combined. taste and adjust sweetness, if needed. use immediately, or cover and store sauce at room temperature, whisking before each use, for up to 3 days.