Kiss The Cook!

Apparently I was in the mood to spend some time in the kitchen today! I woke up and decided I would tackle the challenge of coming up with a dairy-free ice cream that Brody would actually like for once! He has never been a fan of any of the soy, rice, or coconut milk ice creams on the market and would much rather eat a bowl of sorbet, preferably orange flavored. I decided to give it yet another try anyway since I have the ice cream maker attachment for my KitchenAid just sitting and collecting dust. Since Brody is a big fan of mixing Sunbutter and chocolate chips together for a treat, we decided that it might be good with ice cream too!

Sunbutter Chocolate Chip "Ice Cream"

(Milk-free, Egg-free, Nut-free)

2 cups Coffee Rich (or Rich Whip)

1/8 cup canola oil

2 tsp vanilla

1/3-1/2 cup sugar

Mix these 4 ingredients together and pour into your ice cream maker as per directions. This makes a very soft ice cream, so I let it mix for an extra 5 or so minutes until desired consistency. During the last 1-2 minutes, add in a scoop of Sunbutter and a handful of chocolate chips. I didn't measure these amounts, just whatever looked good at the time!

I personally think it turned out very yummy...Brody's still not so sure. Guess I'll be making some more sorbet soon, too!

While I was in the kitchen, I figured I better do something about all the zucchini from my mom's garden that is taking over my counter space. I've been trying to use it up by baking zucchini bread and lots of veggie bakes, but felt like doing something a little different today. My mother-in-law makes a wonderful chocolate zucchini cake, but it's full of eggs. I came up with this recipe not too long ago as a way of using up some my zucchini surplus and treating my chocolate craving at the same time!

Chocolate Zucchini Cake

(milk-free, egg-free, nut-free)

4 Tbsp. flaxseed meal + 1/2 cup water, mixed well

3/4 cup canola oil

1 tsp vanilla

2 cups grated zucchini

1 box chocolate instant pudding mix

1 dairy-free chocolate cake mix

1/2 tsp cinnamon

Topping:

1/2 cup dairy-free chocolate chips

1/2 cup brown sugar

Mix flaxseed meal and water and let sit until thickens. Add oil and vanilla. Beat until smooth. Add zucchini and chocolate pudding mix and mix thoroughly. Add cake mix and cinnamon and blend until moistened. Mixture will be very thick. Pour the mixture into a greased 9 x 13 pan. Mix together the topping ingredients and sprinkle all over the cake. Bake at 350 degrees for 1 hour. Cool completely on a rack before cutting.