Someday when I am old, have lots of time, and a Joanna Gaines style kitchen, I am going to cook and bake all day long, create stunning, delicious, and healthy dishes, and be a serious recipe blogger. That’s my empty-nester dream. 🙂 🙂
For now, I’ll be happy to get a recipe up every month. Haha! 🙂
This one really needs to be out there, so I’m going to do this, if it kills me. 🙂
I kinda’ stumbled on this as I went. And it’s so fun and yummy! With a little time, I will have a chocolate/vanilla version, a peanut butter/chocolate version, and let’s see….I really need to do a mint chocolate version to get a pop of color in there!
In other news, four out of my five kids have been sick the past 5 days. Some more than others. Bomani barely. Hazel ran a fever for days. All four have a cold. By yesterday, after missing church and all, I felt like a prisoner in a very dirty house. I was starting to unravel in a not-so-pretty fashion. This morning around 5:30, after feeding Talia between 5 and 8 times, and Hazel waking us up several times, I couldn’t sleep and just got up. Had some super quiet time. Felt that this onslaught of sickness is a bunch of arrows from the enemy, so I just praised God and said, hey, I’m not going to go into discouragement and frustration…God is good! He is awesome! He is power! Yes. And I got up after about 45 minutes of sleep after 6:30–in a much better frame of spirit to face the day. It was freezing outside, so cozy inside this morning! And I did school with the kids which always makes me feel better about myself. (haha!) And I got Lily’s chocolate chips yesterday after a very long dearth! So this morning I made those insanely incredible magic cookies. And peanut butter bars. And Briana Thomas’ happy harvest soup. And put off cleaning the house until tomorrow. So all in all…we are okay. 🙂 And always, God is good.
Back to the Maple Ice Cream Cookies…
The original recipe asked for buttercream between the cookies. I knew that was waaaay too high fat for me and would make me feel nasty! I’m not doing keto, after all. So I whipped some cream, added dry gelatin as I whipped it, frosted it between the cookies, and said, how will this not totally ooze out when we try to eat them? So then I froze the cookies and ta-da! Ice cream!
(They are still high fat enough that I can’t just eat them one after another…although I may have anyway…)
- 1-1/2 c. almond flour
- 1/2 to 3/4 tsp. Bolivian stevia (depends how sweet you want it! Just taste, remembering that it is less sweet after baking.)
- 6 T. softened butter
- 1 to 2 tsp. maple extract (depending on how mapley you want it!)
- 1 tsp. gelatin
- 1/2 tsp. baking powder
- 1 c. cream
- 1/2 to 1 tsp. maple extract
- 1/2 tsp. Bolivian stevia
- 1/2 tsp. gelatin
- Mix first six ingredients in a bowl with a spoon. It comes together quiet easily.
- Dip small balls of batter onto a parchment paper lined baking sheet. This makes 24 cookies. Flatten them.
- Bake at 350 for about 10 minutes--until the edges begin browning.
- Cool completely. I put them in the fridge so that they would be super cold before I filled them.
- Whip the cream, extract, and stevia. Toward the end of the whipping, dust the gelatin in as you whip the mixture.
- Fill the cookies with as much "ice cream" as you will want to have!