Ben & Jerry’s Non-Dairy Ice Cream Review

Hello everyone,

Welcome to…….

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When I heard that Ben & Jerry’s was coming out with a line of Non-Dairy Ice Creams I was eager to give them a try. I had to go to a couple of store’s to get all the flavors. I made it into a taste testing event for the family. So today I want to share our thoughts on this sweet treat.

The ice creams are available in 4 flavors and are made with Almond Milk.

  • Chocolate Fudge Brownie
  • Chunky Monkey
  • Coffee Caramel Fudge
  • P.B. & Cookies

 

 

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Now it’s time to get into the important stuff…….taste. I’m going to talk about them in order from favorite to least favorite.

P.B. & Cookies – was our top favorite if you like cookies, and peanut butter in your ice cream then you are going to absolutely love it.

Coffee Caramel Fudge – this was the next favorite……it’s coffee flavor with caramel and fudge. It’s a Starbuck’s latte in ice cream form so what’s not to love.

Chocolate Brownie Fudge – decadent deliciousness would be the best way to describe this one.

Chunky Monkey – this one was my least favorite lacking the banana flavor of the traditional Chunky Monkey but otherwise pretty good.

All in all these Non- Dairy treats are great. They really taste a lot like traditional ice cream. Ben & Jerry’s did not disappoint in making sure that you get a nice bite of all the magnificent ingredients in each spoon full.

If you want to find these in your area just long onto the Ben & Jerry’s website enter your zip code and find out which stores in your area carry them

Have, any of you tried these if so what were your thoughts? If not do you think you will give them a try?

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

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No-Knead Baked Vegan Glazed Donut Holes

Hello everyone,

Welcome to……..

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Baking and cooking are extremely therapeutic for me. I feel totally relaxed and in my element. My creativity flows because there are just so many things you can make. So, today I present a recipe that I’ve been trying out and finally I’ve gotten it just right. My oldest is not a huge sweets lover but when it come to donuts……she’s a professional at recognizing a great donut! Since this recipe has her OFFICIAL STAMP of APPROVAL it’s time to share.

Now onto the recipe……..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

For the Donut Dough:
3  3/4 C organic all-purpose flour
1/2 tsp sea salt
1/4 C organic cane sugar
2 tsp active dried yeast
6 Tbsp organic vegetable shortening
1 C organic almond milk
1 C organic unsweetened applesauce
1 Tbsp organic vanilla extract

For the Glaze:

2 3/4 C organic powdered sugar (DIY recipe here)
1 Tbsp organic vanilla extract
10-12 Tbsp  water ( add a few Tbsp at a time until you reach your desired consistency)

Method:

  1. In a large bowl add your flour, then add the yeast on one side of the bowl, then add the salt on the opposing side of the bowl from your yeast ( * I recently learned that placing your salt directly on top of the yeast, deactivates the yeast.) and now add the sugar on another side of the bowl. Now mix the flour and yeast side together, followed by the salt side, then the sugar side and finally, you can mix everything together until everything is evenly incorporated.
  2. In a large measuring cup that can hold 2 or more cups warm your almond milk and set aside. Next, melt your shortening. Pour your melted shortening in with your milk, followed by your applesauce and vanilla extract. Mix everything together until it is nice and smooth.
  3. Pour your milk mixture into flour mixture. Stir to combine ( you can do this by hand or with a hand mixer…..just don’t over mix.) Once your dough had formed cover it with plastic wrap and allow it to rise for 1-2 hours ( it should be doubled in size and have lots of bubbles and gluten strands.) * You can make this dough ahead of time it will keep in the refrigerator for up to 3 days.
  4. Preheat your oven to 375, next line a baking sheet or 2 with parchment and fill a large oven safe pot half way with water.
  5. Turn your dough out onto a lightly floured surface and roll it out about a 1/2″ thick. Using a shot glass or small circular object cut out your donut holes and place them on your baking tray.
  6. Place your pot on the bottom oven rack and your donut holes on the top rack and bake for 15 minutes. ( The pot of water will create a bit of a steaming effect to keep your donuts from drying out while baking.)
  7. Make your glaze while the donuts holes are baking. As soon as the donut holes are done dip them into the glaze and set on another tray to allow the glaze to set. Repeat until all donut holes are made.

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Now it’s time for the most enjoyable part…..it’s time to enjoy your labor of love.

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The donuts are the best fresh but just warm them up briefly to enjoy the next day!

This recipe yields 90 + donut holes.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Jumbo Vegan Ginger Molasses Cookies

Hello everyone,

Welcome to…………

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This recipe was inspired by my mother. She shared a story from her childhood with me about her and her older sister. They would each get 10 cents as allowance money from their parents. She said that from time to time they would get 25 cents and when they did they would feel like the riches, girls in the world.

They would take their allowance money and head to the local country store and treat themselves to Ginger and Molasses cookies which were 2 for 1 cent, a soda, and peanuts. Walk down the road and sit on the steps outside the church they attended and enjoy their treats all to themselves. I love the way my mom lit up as she told me that sweet little story.

So, I decided to try and replicate one of her favorite childhood special treats with my own little twist!

Let’s dive into the recipe…..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

2  1/4 C organic all-purpose flour

2 tsp baking soda

1/4 tsp pink Himalayan sea salt

1 tsp organic cinnamon

1 tsp organic clove

1 tsp organic ground ginger

6 Tbsp organic vegetable shortening

1 C firmly packed organic brown sugar (DIY recipe here)

1/4 C organic cane sugar

1/4 C organic un-sulphured blackstrap molasses

1/2 C organic applesauce

Method:

This recipe yields 12 jumbo cookies.

  1. Line a baking sheet with parchment paper.
  2. Preheat oven to 350°
  3. In a medium bowl combine flour, salt, baking soda, ginger, clove and cinnamon. (Set aside for now.)
  4. In a large bowl and using a hand or stand mixer cream together shortening, sugars, applesauce, and molasses. Mix until smooth and combined.
  5. Add your flour mixture a little at a time. Use your mixer on the lowest speed to combine. Repeat until all of the flour mixture is evenly combined and your dough is formed.
  6. Using an ice cream scoop, scoop your dough onto your cookie sheet. Space them 2″ apart. Press the cookies slightly using the back of your ice cream scoop. *Optional you can sprinkle a little cane sugar.
  7. Bake for 12 to 15 minutes.  Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack to completely cool for an additional 10- 15 minutes.

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Now it’s time to enjoy your labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable