Coconut Oatmeal Cookies

Another, "Hmmm, I can't decide what I want, ooh!  Coconut!!" recipe.

I really wanted Oatmeal cookies, and went scrounging for ingredients.  I found everything, but I was short on oats...and found some coconut and molasses while I was digging and thought that sounded pretty awesome mixed in!  And stumbled onto craisens and white chocolate...so, here is the final list:

1/2 cup (1 stick of butter) softened
3/4 cup brown sugar, packed
1/2 granulated suger (just the regular stuff or you can use raw)
2 eggs
1 teasp of vanilla (generous)
1 and 1/2 cups of all purpose flower (I used whole wheat)
1 teasp of baking soda
1 teasp of cinnamon (heaping)
1/2 teasp of salt
I like molasses, so I added some...probably 2-3 tablespoons
2 cups dry quick oats
1 cup shredded coconut
1 cup Ghiradelli white chocolate chips
1 cup craisens


Throw everything in a bowl, in stages

Mix well

Spoon out onto a cookie sheet

Bake at 350* for 8-10 minutes

Greek Yogurt Ice Cream

Greek yogurt of your choice  (1 large tub or 4 single serve cups {6oz})
Whipping cream (organic has no stablizers)
Honey to taste
1 or 2 teaspoons of vanilla

Whip the whipping cream, add vanilla, add honey to taste, mix in greek yogurt, freeze.  You don't even need to put it in an ice cream maker, and it scoops out, remarkably well...

So far, I've used strawberry and vanilla and both are fantastic!!

If you are in a hurry you can use Tru Whip...but I have to say, the real cream is YUM.

My favorite cookies of all time. Honest.

(Katie's) Molasses Sugar Cookies

3/4 cup shortening (melted)
1 cup sugar + 3 TBSP
1/4 molasses
1 egg
2 tsp baking soda
2 cups flour
1/2 tsp ground cloves
1/2 tsp salt
1 tsp cinnamon

There were all sorts of complex directions about sifting and chilling and stuff...but I don't do that...

Then ball up on your cookie sheet and bake at 325* for about 10-12 minutes.

SPEC.TAC.ULAR

Ice Cream

*sigh*
This has been nasty tricky.  Thankfully, I have found one that doesn't tear up Charlotte too badly.

I got a recipe from a friend that involved Cool Whip.  WOW.  I cannot even begin to tell how how many brands of crazy that brought out in Charlotte.  I mean INSANE.

But another friend volunteered that she thought she saw a cool whip natural alternative in the organic section at Kroger.  Frankly, with all of Charlotte's issues, my BEST option would be actually whipping whipping cream, but that's for another day...

Tru Whip
Eagle Brand Sweetened Condensed Milk
Almond Milk (or coconut...pick your option)
Throw it in the ice cream maker of your choice.

I used Chocolate Almond milk once it it was pretty yum, too. 

Both Tru Whip and The Eagle brand have milk products in them, but there is less than other options, so it's an improvement...and most importantly, it doesn't make Charlotte nuts.


I'm still trying to work out the freezing kinks to Greek yogurt and just make ice cream that way...as for some reason the milk does not play havoc on her belly in that form...

But these were AWESOME...and I just put ginger snaps in the bottom of the cupcake papers instead of making the crusts...shaved some serious time off the preparation...And I jacked the lime juice way up because I like the "bite"...
http://www.littlebittybakes.com/2012/07/key-lime-yogurt-pie-bites/

I've been thinking about making ice cream with Tru Whip and Greek yogurt...that's the plan for tonight...I'll let you know it it turns out!  :)

Cinnamon Banana Apple Stew - trial run

I am always on the lookout for desserts...that split the difference between sweet and complete indulgence...HERE is a yummy-looking one that is on the trial block for tonight!!  :)

Update?  OH!!!!   SO GOOD!!!!  You NEED to try this!!!!

This recipe was adapted from All You Magazine, by Super Healthy Kids blog. The original recipe included butter, and ice cream, and omitted the bananas, and corn starch.

Ingredients

• 1/3 cup honey
• 1/2 tsp. lemon juice
• 1/4 tsp. vanilla extract
• 1/4 tsp. cinnamon
• 1/4 cup water
• 1 tablespoon corn starch (potato starch totally works, too)
• 2 apples, chopped
• 1 banana

Instructions

1. Mix water and corn starch together until corn starch is dissolved.
2. In skillet, pour water/corn starch, lemon juice, honey, vanilla, and cinnamon. Turn skillet on medium until sauce begins to warm and blend.
3. Add chopped apples and bananas and stir to coat with the sauce.
4. Continue to cook over low heat for 5-7 minutes.
5. Scoop apple/ bananas into a bowl or hollowed out apples.