Chocolate Dipped Frozen Dessert Sandwiches

 Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DairyFree4All #CollectiveBias

Creamy frozen dessert sandwiched between homemade vanilla graham flavored crackers, then dipped in chocolate and sprinkled with your choice of toppings.

Chocolate Dipped Frozen Dessert Sandwiches

The case of the missing ice cream.

The case I know absolutely nothing about.

Sandwiches SD copy

Back in the day, when I was sitting on the couch refusing to run with my dad, I had a serious obsession with all kinds of food.

  • Ritz crackers
  • Graham crackers
  • Tortilla chips
  • Ruffles
  • Raw cookie dough
  • Frosting out of a can

& of course ice cream!

Chocolate Dipped Frozen Dessert Sandwiches

When no one was looking, I’d stealthily head to the kitchen. Grab a bowl and a spoon.

Unfortunately, my ice cream craving was slow to curb, so I would get bowl after bowl. & with each serving I’d smooth the ice cream container so no one would know I took so much.

But who keeps a neat and tidy ice cream container?!? I wasn’t fooling anyone!!

Chocolate Dipped Frozen Dessert Sandwiches

These days I love to make homemade vegan ice cream. Remember this Mint Chocolate Chip Ice Cream? Or that phase when I obsessed with making homemade blizzards?!? Like Pumpkin Snickerdoodle Blizzards?!?

I’ve been yearning to make another non-dairy frozen dessert this summer, but it was beginning to look it wasn’t going to happen. Luckily, I did manage to fit these Chocolate Dipped Frozen Dessert Sandwiches in. They feature So Delicious Dairy Free® Frozen Desserts.

Chocolate Dipped Frozen Dessert Sandwiches

To make these Frozen Dessert Sandwiches, we’ll start by making a vanilla graham inspired cracker. Make the dough as detailed in the recipe. Allow to chill. Then on a lightly floured surface roll dough out. Use a knife or pastry cutter to trim into a 6 x 6 inch square. Cut in half and thirds to yield six crackers. Transfer to a baking sheet and poke holes in crackers.

Cookies Tutorial

Then soften So Delicious Dairy Free® Frozen Desserts. This may take up to an hour. Spread into parchment lined pan. Freeze until firm. Then use scissors to cut frozen dessert into rectangles to fit crackers.  Sandwich frozen dessert between two crackers. Freeze again until firm.

Frozen Dessert Tutorial

Once firm, dip bars in chocolate and sprinkle with toppings.

Chocolate Dipped Frozen Dessert Sandwiches

These sandwiches were literally So Delicious 😉 Not only were they fun to make, but the frozen dessert was a treat I felt good about serving. So Delicious Dairy Free® Frozen Desserts are Certified Vegan, Non-GMO Project Verified, free of artificial colors, flavors, preservatives and high-fructose corn syrup.

I was able to find these flavors at my local Walmart: Coconut Milk Simply Strawberry and Cashew Milk Salted Caramel Cluster. Both were really tasty!

Walmart

So Delicious

I made one strawberry sandwich variety and decorated it with sprinkles. Also, I made a cashew one with chocolate chips and cashew halves. These sandwiches are customizable to everyone’s unique tastes.

Before Summer’s over, you should give these sandwiches a try! They are so much fun to make – and eat 😉

Also, be sure to check out these other dairy free creations featuring So Delicious Dairy Free® Frozen Desserts!

Chocolate Dipped Frozen Dessert Sandwiches

How will you decorate your sandwich?

Chocolate Dipped Frozen Dessert Sandwiches

Yield: 9 sandwiches

Ingredients

    Crackers:
  • 1/2 cup whole wheat flour
  • 1.25 cups all purpose flour
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup margarine
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cashew milk
  • Frozen Dessert:
  • 2 pints So Delicious Dairy Free® Frozen Dessert
  • Toppings:
  • 1/2 cup dark chocolate chips
  • 1 tsp canola oil
  • Mini chocolate chips
  • Cashew halves
  • Sprinkles

Instructions

    Crackers:
  1. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
  2. In small bowl, combine flours, cornstarch, salt and baking powder. Set aside.
  3. In medium bowl, cream margarine and sugar with electric handheld mixer. Add vanilla extract and cashew milk and mix to combine.
  4. Add flour mixture and mix until dough forms. Use hands to shape into ball. Place in fridge for 10 minutes.
  5. Prepare a work area to roll the dough. Sprinkle flour.
  6. Split dough in two halves. Roll into a rectangle. Cut rectangle into a 6 x 6 inch square. Then cut in half. Cut halves in thirds. Transfer to baking sheet. Poke holes with toothpick.
  7. Bake for 15 minutes. Allow to cool 5 minutes. Then transfer to wire rack to complete cooling.
  8. Assembly:
  9. Line a 8 x 8 inch pan with parchment paper.
  10. Remove one pint So Delicious Dairy Free® Frozen Dessert from freezer. Allow to soften until spreadable. This may take up to an hour. Spread into parchment lined pan. Freeze until firm.
  11. Use scissors to cut frozen dessert into rectangles to fit crackers. Then sandwich frozen dessert between two crackers. Then freeze until firm. Soften 2nd pint and repeat process.
  12. Melt chocolate in microwave safe dish in 30 seconds increments at 50 percent power. Stir in between. Once melted, add canola oil.
  13. Dip prepared sandwiches into melted chocolate. Then sprinkle desired toppings on. Place on parchment lined pan and place in freezer.
  14. Once chocolate is set, wrap sandwiches in plastic wrap and store in a sealed bag in freezer.

Note: Leftover So Delicious Frozen Dessert can be returned to original carton and stored in freezer.

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Vegan Chocolate Dipped Frozen Dessert Sandwiches -- Creamy frozen dessert sandwiched between homemade vanilla graham flavored crackers. The only treat you need this summer!
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Veggie Sushi

Yes! You CAN make sushi at home. This easy vegan and vegetarian friendly recipe features avocado, carrot, cucumber and red cabbage.

Veggie Sushi - easy vegetarian and vegan friendly recipe with step-by-step instructions!

Expert produce selector. Any of those around??

Well, it’s not me.

Remember how I waste time trying to make a decision? The same’s true in the grocery store.

Veggie Sushi - easy vegetarian and vegan friendly recipe with step-by-step instructions!

It’s absurd how much time I spend staring at bananas to find some that fit this criteria:

  • They have to last the week.
  • They can’t be too green.
  • They can’t be too ripe.

I’m sure no one cares, but if they did, they’d be like, “What’s wrong with this girl? Just go ahead and pick a bunch already!!”

Prepped Veggies

One thing that I surprisingly don’t have trouble selecting is avocados. I simply check the stem and voila! 90 percent of the time I have a winner!

(except that one time I sliced one open that wasn’t quite ripe enough. It felt like it was ready, but when I sliced into it, it was too hard! Surprisingly, I was able to mash it. It took 10 minutes, but I still made suitable guac. You couldn’t even tell the avocado wasn’t quite perfect!)

Sushi Mat

When I select a perfect avo, I love to use it to make guac and sushi.

Below are some tips for making sushi at home. If TEB can make sushi, you can too!!

Sushi Prep

*** I highly recommend using wooden utensils and plastic bowls, since the rice can be really sticky and hard to work with.

  • To start, make sure your rice is rinsed thoroughly – at least 10 minutes! Then transfer to pot and cook normally (see recipe for full details!) Transfer cooked rice to plastic bowl and fold in vinegar mixture – continue to fan and stir at least two hours, or until rice has cooled to room temperature.
  • Once cooled, place nori shiny side down on mat. Then scoop 1/3rd of rice on top. Wet hands before spreading rice. When it gets too sticky, use wooden spoon/spatula to spread. Leave a surrounding border without rice.
  • On one side, line up your veggies.
  • Fold the mat up to begin rolling. Fold over once. Let go of mat and use hands to roll rest of way. When rolled entirely, bring mat back up and squeeze roll and secure it.
  • Trim ends, if desired, and then cut into 6 even slices.

Veggie Sushi - easy vegetarian and vegan friendly recipe with step-by-step instructions!

Although I’m usually a sandwich girl for lunch, I’m sure this would make a great weekday lunch.

& thanks to PlanetBox I would have a great way to pack this Veggie Sushi. I was contacted by the company to review one of their lunch boxes. I selected the Rover version. I love all the compartments and the ability to create a unique lunch.

PlanetBox Sushi Lunch

PlanetBox Sushi Lunch

In my box, I was able to fit:

•    2/3rds of a Veggie Sushi roll
•    Fruit
•    Small Spinach Salad
•    Beaming Baker’s Sesame Almonds!!
•    Dark Chocolate Chips!!
•    Soy Sauce
•    & most importantly – a large stack of Dark Chocolate Almond Butter Cookies with Sea Salt (recipe coming soon – I think 😉 !!! )

PlanetBox Sushi Lunch

Although I haven’t had a chance to try it in real life, I really like the idea behind the box. I never have a lunch with this much variety. I’m sure if I had this lunch, I would be full and satisfied until dinner – and possibly have fewer cravings!!

Veggie Sushi - easy vegetarian and vegan friendly recipe with step-by-step instructions!

Do you pack your weekday lunches?

Veggie Sushi

Ingredients

    Rice:
  • 1 cup sushi rice
  • 1.5 cups water
  • Dressing:
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • Veggies:
  • 1 cucumber, seeded, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 avocado, sliced
  • 1/4 red cabbage, thinly sliced
  • 3 sheets of nori

Instructions

    Rice:
  1. Place rice in strainer. Rinse under cold tap water for at least 10 minutes. Press out extra water and add to saucepan with water. Bring to a boil. Once boiling, reduce heat to low and cover pot with lid. Cook for 20 minutes. Remove from heat and let cool for 10 minutes.
  2. Dressing:
  3. Meanwhile, combine rice vinegar, sugar and salt. Stir until dissolved.
  4. Transfer rice to plastic bowl. Using a wooden utensil, stir in vinegar dressing. Fan rice and stir every 30 minutes, until cooled to room temperature. This may take 1-2 hours.
  5. Assembly:
  6. Place nori shiny side down on wooden mat. Scoop 1/3 of rice and place in center of nori. Wet hands and spread rice over nori. When it gets too sticky, use a wooden utensil to spread it over rice.
  7. Spread veggies in a single line on one side of nori.
  8. Fold the mat up to begin rolling. Fold over once. Let go of mat and use hands to roll rest of way. When rolled entirely, bring mat back up and squeeze roll and secure it.
  9. Trim ends, if desired, and then cut into 6 even slices.
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Veggie Sushi - easy vegetarian and vegan friendly recipe with step-by-step instructions!

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Graham Cracker Butter

An easy recipe that transforms regular graham crackers into dreamy butter

Graham Cracker Butter

When I fall for something, I fall hard. Remember my smoothie obsession? And my salad obsession? And of course, my granola obsession?

Graham Cracker Butter

Well, another thing is simple nut butter sandwiches. But I have a confession – I take those two slices of bread and innocent cashew butter – and add some sinful toppings.

Like cookie butter.

& chocolate chips.

(& leftover Easter candy.)

Graham Cracker Butter

I was using store bought cookie butter. Of course, I considered making my own, but remember that time I ate a whole jar in two days! So, I thought it might be a wee too dangerous to have homemade in my reach.

But then, these leftover graham crackers from this Key Lime Pie were calling my name.

I’ll admit I was a bit skeptical this would be as delicious as say Biscoff. The first time I had it I thought – hmm – kinda bland. But then I fell in love. & have made several batches since.

Graham Cracker Butter

If you want to take your PB&J from ordinary to extraordinary, I highly recommend you add some of this Graham Cracker Butter.

Today I’m sharing this recipe on My Cooking Spot, so be sure to check it out.

Or stick around here and check out this Coconut Cashew Butter.

Graham Cracker Butter

Looking for more recipes with nut/cookie butters? Check out these favorites:

Is there anything you’re currently obsessed with?

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Peach Coconut Cookie Bars

Disclosure: This is a sponsored post brought to you by Pearson Farm. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Emotional Baker!

Coconut cookies topped with sweet peach filling and crunchy coconut streusel

Peach Coconut Cookie Bars

“Time is a thief when you’re undecided.”

Rod, (& Carmine, Duane and Kevin) I couldn’t have said it better.

& unfortunately, I know that all too well. From important life decisions to simple baking decisions, like what size pan to use, I always struggle with making a choice.

Peaches

Just this past week, I paced the kitchen floor entirely too long trying to decide what kind of pan to bake cornbread in – a basic square dish, a muffin pan or a small tea loaf pan.

Peach Coconut Cookie Bars

Originally, I was going to use a small loaf pan. But then I revisited my pics from another cornbread (debuting Summer ’17!) and thought it would be dull to use the same size for this new cornbread flavor.

I scoured the web for inspiration and thought using a square dish for classic cornbread pieces would be nice, but the pan was currently housing some banana crumb cake & I didn’t want to waste time washing the pan and relocating the treat (but, hello! Wouldn’t that have been easier?)

After making Jumbo Mixed Berry Banana Muffins, I thought maybe I could successfully showcase the cornbread as muffins. But I wasn’t sure how the batter would bake.

Peach Coconut Cookie Bars

With all the options lined up, I continued to go back and forth on which pan to use.

Finally, I made a decision, but oh my goodness, how much time did I waste on that mundane decision?!?

Peach Coconut Cookie Bars

I had a similar issue with this week’s treat. I made two peach recipes, but couldn’t pick which one to share. I was on the fence about sharing this one since I posted bars last week.

Another thing that made this super hard is I had to comb through over 300 pictures of these bars!!! The problem is I’m not the best photographer, duh, & I don’t really know what I’m doing, so I have to take a lot to ensure I get at least a few decent shots. But jeez, looking at 90 pictures of the same stack of bars and trying to pick one is super time consuming for someone who can’t make decisions!!

Alas, I finally selected some pics and which treat to share. These Peach Coconut Cookie Bars feature a coconut cookie crust, topped with a sweet peach filling and a coconut streusel. Peaches and coconut make the perfect flavor combo!

Peach Coconut Cookie Bars

Do you have trouble making decisions?

Peach Coconut Cookie Bars

Ingredients

    Coconut Cookie:
  • 1/4 cup full fat coconut milk
  • 1 tsp vanilla extract
  • 1.5 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup canola oil
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup shredded coconut, sweetened
  • Peach Filling:
  • 3.5 cups peeled, sliced peaches - about 4 peaches
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • Streusel:
  • 1/2 cup shredded coconut, sweetened
  • 1/2 cup all purpose flour
  • 1/3 cup brown sugar
  • 4 tbsp margarine
  • White Chocolate Drizzle:
  • 1/3 cup white chocolate chips
  • 1 tsp canola oil

Instructions

    Peaches:
  1. To peel: Bring a large pot of water to a boil. Fill a large bowl with ice and water. Cut a small 'x' in the bottom of each peach. Place peaches in boiling water for 30 seconds, then place in ice water. Peel peaches and slice. Place peaches in bowl, sprinkle with sugar, and stir until coated. Let peaches stand for 45 minutes to an hour. Drain peaches, saving juice.
  2. To a small saucepan, add cornstarch. Slowly add peach juice, stirring to incorporate after each addition. Once completely combined, bring mixture to a boil. Stir frequently. Once boiling, stir constantly until mixture thickens about 2 minutes. Remove from heat and fold in peaches. Set aside.
  3. Coconut Cookie:
  4. Preheat oven to 350 degrees. Grease a 9 inch square baking pan. Line the bottom with parchment paper and grease again.
  5. In a measuring cup, combine coconut milk and vanilla extract. Set aside.
  6. In a medium bowl, combine flour, baking powder and salt. Set aside.
  7. In a large bowl, combine canola oil, sugar and brown sugar. Once combined, add coconut milk mixture.
  8. Slowly add flour mixture to liquids. Once thoroughly mixed, fold in shredded coconut.
  9. Press mixture into prepared pan. Be sure to spread evenly and reach corners of pan.
  10. Bake for 12 minutes.
  11. Streusel:
  12. Combine all ingredients. Use fingers to incorporate, until mixture comes together.
  13. Assembly:
  14. Spread peaches on top of cooked cookie. Sprinkle streusel on top. Bake for 30-35 minutes at 350 degrees until fruit is bubbling and streusel is golden brown. Allow to cool completely. Slice into nine bars.
  15. Drizzle:
  16. Melt white chocolate at 50 percent power for 45 seconds. Stir until melted. Stir in canola oil. Transfer to a ziplock bag, cut a small piece off one corner. Zigzag chocolate over cooled and sliced bars.
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 Peach Coconut Cookie Bars

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Cherry Pie Chocolate Shortbread Bars

Chocolate and cherries collide in these shortbread bars. They are topped with streusel and a white chocolate drizzle.

Cherry Pie Chocolate Shortbread Bars

Would you prefer to just go with the flow or fight everything with resistance, stubbornness and lots of tears?

Former me (& a little bit of present day me) chose the latter. Especially when my family went out to eat on beach vacations.

Cherries

If we didn’t go where I wanted to (which consisted of probably one place,) I pitched a huge fit, pouted, and probably created a huge scene – what a nightmare!

Cherry Pie Chocolate Shortbread Bars

The only thing that would calm me down was a special drink – the infamous Shirley Temple, my favorite carbonated drink, in a gorgeous hue, with a cherry on top! Even back in the day, I believed in not wasting anything because I even tried to eat the stem!

After all that, I still wasn’t happy until we stopped at my favorite frozen custard spot. Each day they have a special flavor and I couldn’t miss one.

Cherry Pie Chocolate Shortbread Bars

Well, these days I’m perfectly happy making dinner at home and, of course, baking all my favorite sweet treats.

This summer I’ve been having entirely too much fun baking with fresh fruit. From strawberries, to blueberries to peaches – can’t it always be fruit season?!?

Cherry Pie Chocolate Shortbread Bars

These cherry bars are a mash-up of some old TEB recipes. I took the chocolate shortbread from my Chocolate Pecan Shortbread Bars and the streusel from my Banana Streusel Muffins to create the perfect complement to this cherry pie filling. & just to make these even more special, I drizzled some white chocolate on top. You have to try these bars!

Cherry Pie Chocolate Shortbread Bars

Are you easy to please or more demanding?

PS: Following the TEB garden saga? This vegetable turned out to be a Spaghetti Squash! I see lots of stuffed squash in my future 🙂

Cherry Pie Chocolate Shortbread Bars

Ingredients

    Filling:
  • 3 cups cherries
  • 1/3 cup sugar
  • 1/3 cup water
  • 2 tbsp cornstarch
  • 1/4 tsp almond extract
  • Shortbread:
  • 1 cup all purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup margarine
  • Streusel Topping:
  • 4 tbsp margarine
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup all purpose flour
  • White Chocolate Glaze:
  • 1/3 cup white chocolate chips
  • 1 tsp canola oil

Instructions

    Filling:
  1. In a saucepan, combine cherries, sugar, water and cornstarch. Bring mixture to a boil. Stir continuously. Lower heat and cook for 10 minutes. Remove from heat and stir in almond extract. Set aside.
  2. Shortbread:
  3. Preheat oven to 350 degrees. Grease a 9 inch square pan. Line bottom with parchment paper. Grease paper.
  4. In medium bowl, combine flour, brown sugar, sugar, cocoa powder, baking powder and salt. Cut margarine up in tablespoon segments. Use hands to incorporate margarine and flour.
  5. Press dough into prepared pan.
  6. Bake for 10 minutes.
  7. Streusel:
  8. Combine margarine, brown sugar, sugar and flour. Use fingers to incorporate ingredients.
  9. Assembly:
  10. Spread cherry filling on cooked shortbread. Sprinkle streusel topping on top of cherries. Bake for 30 to 35 minutes or until cherries are bubbling and streusel is golden brown. Allow to cool completely.
  11. Slice into bars.
  12. Melt white chocolate chips in microwave for 45 seconds at 50 percent power. Add canola oil. Stir until smooth. Transfer melted chocolate to zip lock bag. Cut end. Carefully drizzle chocolate over bars.
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Cherry Pie Chocolate Shortbread Bars

Disclosure: I received free Bing Cherries from Hale Groves in exchange for developing a recipe. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Emotional Baker!

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