Strawberry Lemonade Floats

Strawberry Lemonade Floats (73)a

Since my last post, summer is in full swing. The strawberries, raspberries, and blackberries are almost ripe. The breeze is warm and the nights are intoxicating.

Strawberry Lemonade Floats (49)a

Strawberry Lemonade Floats (70)a

When it gets this hot, refreshing drinks (that are preferably frozen) are an absolute must. And what better drink to jazz up for this summer than the quintessential lemonade?

Strawberry Lemonade Floats (87)a

Here, lemonade is blended with strawberries and a touch of yogurt (tangy+tangy=addictive), then frozen and combined with sparkling water for a treat that is sure to impress. Don’t take my word for it, though. It’s so easy, you could have had it made and in the freezer instead of reading this last paragraph. Go do it!

Strawberry Lemonade Floats (89)a

Strawberry Lemonade Floats


4 oz. (1/2 c.) lemon juice

8 oz. (1 c.) agave nectar

1 oz. (2 T.) yogurt

7 oz. (about 2 c.) frozen strawberries

5 oz. water

Handful of ice


In a blender, whiz all ingredients until smooth. Serve over ice, or let freeze and serve with sparkling water as a float.

Vanilla Ice Cream with Mocha Truffle Swirl

Vanilla Ice Cream with Mocha Truffle Swirl (190)a

Vanilla Ice Cream with Mocha Truffle Swirl (193)a

   A few days ago it was summer. It was legitimately hot, and it felt exactly like June. Now, St. Louis has decided that it’s not ready to let go of winter. Consequently, we’ve had chilly, rainy, jacket-weather days and it’s not fun.

Vanilla Ice Cream with Mocha Truffle Swirl (204)a

Everywhere else, I’m sure, Summer is coming on fast. And at least here, we can pretend with ice cream. And get ready, because this isn’t just any old ice cream.

This frozen vanilla treat is not made with coconut milk or sugar or eggs. Sorcery, you say? Something like that. Alcohol.

Alcohol’s freezing temperature is naturally quite low, which means that you can only make alcohol freeze if you’ve got Frozone or Elsa around a super-powered freezer. WHICH MEANS when you add alcohol to cream and milk, you lower their natural freezing point and keep them from turning icy and nasty in the freezer. Usually eggs and sugar form a custard with the dairy to make this happen, but they weren’t invited to this party. This is just pure raw dairy, a splash of alcohol, and of course some chocolate.

Vanilla Ice Cream GIF

Seriously, it’s magic. The easiest to put together and finally a healthy ice cream that doesn’t rely on bananas or coconut milk. Seriously, must every healthy ice cream taste like coconut or banana? Hah. No.

Friends, you’re welcome.

Vanilla Ice Cream with Mocha Truffle Swirl (268)a

Vanilla Ice Cream with Mocha Truffle Swirl


For Mocha Truffle Swirl:

1 ½ c. heavy cream

1/3 c. coffee beans (whole)

1 ½ c. chocolate chips

For Ice Cream:

2 c. whole milk

4 c. heavy cream

1 ½ c. maple syrup

2 t. gin or vodka

2 T. vanilla extract (and beans, if desired)

Directions: To make the truffle filling. Heat cream and coffee beans on medium heat until cream just begins to boil.

Remove from heat and pour over chocolate chips. Let for 5 minutes, then stir to combine thoroughly. Set aside.

Combine all ice cream ingredients in the blender and blend until smooth. Churn  according to manufacturer’s directions. Before storing, swirl in mocha truffle filling. Let freeze.


Pinwheels (57)a text

Google tells me that a lot of people must not know what pinwheels are. What a sad reality. Most people think that pinwheels are a toy or firework. No, they’re a cookie. A chocolate, marshmallow, and chocolate again cookie.

Pinwheels (17)a

Before showing up on this blog, of course they needed to be healthified. Which means rice flour and homemade marshmallows and the good kind of chocolate. Yeah, it’s a party of pinwheel proportions up in here. (I’m not exactly sure what that means, but doesn’t it sound awesome?)

Pinwheels (54)a

You know you want to pinwheel party.



For the crust:

¾ c. all-purpose gluten-free flour blend

¼ cup/ 50g coconut sugar or organic sugar

¼ teaspoon baking soda

pinch salt

¼ c. coconut oil, melted

1/2 teaspoon vanilla extract

For the marshmallows:

1 c. water

4 envelopes (3 T.) unflavored gelatin

½ c. honey

½ c. light maple syrup

pinch sea salt

For the topping:

chocolate chips

coconut oil


Marshmallows:   place ½ cup of water and the gelatin in the stand mixer. With the whisk attachment on, mix on low periodically to soften the gelatin. Add the remaining ½ cup of water, honey, maple syrup, and a pinch of salt to a sauce pan. Heat mixture to about 242oF. The mixture will bubble a lot, and it will probably take about 10 minutes to reach temperature. When it does, immediately take it off the heat. (you can transfer to a heatproof bowl with a spout if you like now) With the stand mixer mixing on high, slowly pour in liquid mixture along bowl walls. Whip whip whip until mixture is white and has tripled in volume, 6-10 minutes.

Crust: Preheat oven to 325 degrees. Line a mini cupcake pan with liners. In a medium bowl, whisk together the flour, sugar, cocoa, baking soda, and salt; set aside. In another bowl set over a double boiler (or in the microwave), gently melt the coconut oil or butter and add vanilla extract. Add to the flour mixture and stir until a dough forms. Press dough into cupcake liners and bake for 10 minutes. Let cool.

Top cookie bases with marshmallow, let set and then remove. Coat in melted chocolate/coconut oil mixture (a good ratio is 1 T. oil to 1 C. chips).

Top with sea salt, if desired.