Yes, it's Another Non-Dairy Chocolate Chip Cookie Recipe :)

I got the idea for this non-dairy recipe from Apple A Day Blog. They have a TON of yummy recipes over there.

These cookies are chewy, and delightfully tasty, the only difference between the two recipes is that on has dairy, one does not. I basically just used different ingredients for the same exact recipe. They turned out delicious, of course :)

You will need:

3/4 cup Earth Balance Natural Buttery Spread

(or you favorite non-dairy butter alternative)

3/4 cup Brown sugar

1/4 cup granulated sugar

2 tsp real vanilla extract

1 egg (or 2 tbsp corn starch + 1 tbsp water, for vegans)

2 tsp corn starch

1 tsp baking soda

1/2 tsp salt

2 cups all purpose flour

1 cup non-dairy chocolate chips

Preheat your oven to 350.

Mix your sugars together with your softened butter sub, till smooth.

Add in your egg and vanilla and mix well.

Slowly add in your flour, corn starch, baking soda, and salt.

^Your dough should look like this. It's very fluffy and tasty.
^I use these chocolate chipos because they don't cost an arm and a leg, they taste delicious, melt well, and are both dairy and gluten free.

Drop dough by the half tablespoon onto an ungreased cookie sheet.

Bake 8-10 minutes or until the edges start to brown. Do not bake longer than 10 minutes.

When using a butter substitute, or even plain margarine for that matter, your cooked cookies will come out looking different than normal cookies that were cooked using butter (dairy) or shortening (gag)

So don't freak and think you did something wrong or left something out when your cookies don't look right. You made them perfectly :)

This recipe makes about 3-3.5 dozen cookies, depending on how much of the dough you eat...

(guilty conscience)

Enjoy your yummy cookies!!!

Soy Ice Cream in a Bag

Tonight I made a very yummy dinner and afterwards I really wanted a bowl of ice cream, but as it turns out, we have no ice cream. Sad face :(

So I was playing around on Pinterest (as I usually do at night while my husband gets his zombie fill from Call of Duty) and I suddenly remembered a blog entry I'd repinned a few ago. Light bulb!!

Let's have a look, shall we? If you would so kindly click here? Thanks :)

Amazing right? I mean, who's the genius who invented ice cream in a friggin' bag?!

Are you being flooded with memories of science experiments from your freshman or sophomore year of high school? Because I totally remember doing this. Please don't say I'm the only one...

Anywho, I decided that, for my sweet husband's sake, I would try out a non-dairy version of this recipe, using what I had in my fridge. (We don't buy regular milk products (except cheese, can't live without my cheese!) because everyone but me is allergic to dairy.)

So I made up my own version of this recipe and IT IS DELICIOUS!! Seriously, I'm sitting here taking bites right now in between sentences. Hehe ;-)

So here's my version of this recipe. I hope you enjoy the late night snack you're about to go make. (Once you figure out how easy this is and realize you already have all the stuff to do it, you're totally going to get up and make yourself a bag of ice cream!)

P.S. It got a big thumbs up from my man so that means it really is as good as I'm saying it is.

You'll need:

3/4 cup Silk French Vanilla Non-dairy creamer

1/2 cup Original Soymilk (or you could use vanilla soymilk)

1 to 1-1/2 Tbsp Sugar, depending on your sweet tooth

1/3 cup table salt (yes I said CUP)

real vanilla extract

some ice cubes

1 gallon size ziplock bag

1 sandwhich size ziplock bag

a kitchen towel

1 bowl, 1 spoon, and your happy face :)

First, pour the creamer, soymilk, and sugar into your bowl and stir till mixed. Add in a small splash of vanilla extract and stir again. (You don't need much because of the creamer)

Pour the entire mixture in to your sandwhich bag and zip it tight. Fill half your gallon size bag with ice and pour all the salt over the ice. Close and shake to coat the ice. Open the gallon bag and put the sandwhich bag in. Zip tight again.

Wrap the bag in the towel (so you don't get frost bite, haha) and continuously shake the bag for 7 minutes. Open the bag to check and make sure your cream bag is frozen. If you want a thicker consistency, close and shake an additional 1-2 minutes. Do not take the cream filled bag out before you are ready to eat it.

If you're feeling really naughty you can always make you husband shake the bag while you chop up some non-dairy chocolate chips to top your bowl off with! (I like Ghirardelli Semi-sweet and Guittard Semi-sweet, both of which are dairy and gluten free.)

You could also chop peanuts or almonds, or top it with whatever candy you happen to have lurking in your kitchen.

When you take your bag out you can eat it strait from the bag. No shame in that! Or you can push it out of the bag into your (rinsed out) bowl, top it with your chopped chocolate chips, and get ready for your happy face to appear!

Ah, the sweet taste of homemade icecream without the expensive icecream maker. Music to my ... taste buds :)

!!!Enjoy!!!