Sourdough Painting… my attempt

I do not claim to be the master or inventor of painting on sourdough, because I was definitely inspired by other people on how to do this. And if you are on this blog post, you most likely saw my little video of me trying my hand at this fun trend.

Here are the links for the two products I used:

Click on the photo of each object and it will take you to the link! Hope that helps, let me know if you have any questions!

My Favorite Chocolate Chip cookies {Gluten & Dairy Free}

I read something recently about an idea for a book about a food blogger who admits to murders she had committed in the text of her recipe blog posts. She got away with them all because NO ONE reads that part of the post. They mainly jump to the recipe and call it a day. That being said. I’ll spare you all the details about why I opted to make this recipe gluten and dairy free.

I will share the gluten and dairy free products that I used and liked though! Because they made these taste soo yummy!

Please remember, if you’re doing a side by side taste test, you will be able to taste the difference between the original cookie and the gf/df one, but when you are craving something sweet that won’t hurt your stomach…this is the recipe for you!! Enjoy!!

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Magnolia Chocolate Chip Cookies {Gluten & Dairy Free}

Yield: 30 cookies

Author: Jordanne Marie

Cook time: 10 MinTotal time: 10 Min

Ingredients

• 2 1/2 cups Bob's Red Mill 1:1 Gluten free baking flour 
• 1 heaping tsp of baking soda
• 1/2 tsp sea salt
• 1 Stick of Country Crock Plant butter (I used the Olive oil one) at room temperature
• 2 cups packed light brown sugar
• 2 Large eggs
• 1 1/2 tsps vanilla extract
• 1-2 cups of Nestle allergen-free chocolate chips 

Instructions

1. 1. Preheat the oven to 350º. Place baking mat on baking pan.
2. 2. Combine all dry ingredients in a separate bowl. (Flour, salt, baking soda).
3. 3. Using a stand mixer, combine butter and sugar until light & fluffy (2-3 min). Add the eggs & vanilla and beat until blended.
4. 4. Turn off mixer, and slowly add the dry ingredient mixture, until the dough all comes together. Add the chocolate chips.
5. 5. Scoop into large TBSP size balls, and place on baking mat. Cook for 9.5-10 min then let sit on the pan for about a minute before removing and placing on a cooling sheet. 

Did you make this recipe?

Tag @Jordanne__marie on instagram and hashtag it #jordannemarielovessharing

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Almond Joy Coconut Ice Cream Recipe [Dairy Free]

I made a promise to myself that if I ever blogged recipes, I wouldn’t go into so much detail that it required discussing how my first born child was conceived… because if i’m being honest… I never read what they write on those food blogs anyway. Just show me the dang recipe.

Let me just say. I love ice cream. LOVE LOVE LOVE… but it does NOT love me. So when I was given an ice cream maker for my birthday from my sister, I was pretty pumped to try some dairy free options that weren’t full of all those additives that only bloat my stomach.

I don’t miss anything when I eat this ice cream. It’s completely perfect and I can’t wait to make this again soon. I will link my ice cream maker, just click on the photo <—. Enjoy!

Almond Joy Coconut Cream Ice Cream

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Author: Jordanne Marie

(Dairy Free)

Ingredients

• 2 Cans of Coconut Milk (chilled in the fridge a couple days)
• 1 can of Coconut Cream (chilled in the fridge a couple days)
• 1 cup of Sugar
• 1 1/2 Tablespoons of Vanilla Extract or Vanilla Paste

Mix in

• 1/2 cup sweetened coconut
• 1/3 cup almonds roughly chopped
• 1/3 cup finely chopped dark chocolate bar

Instructions

1. In a medium mixing bowl, use a hand mixer or stand mixer on low speed. Combine the coconut milk and sugar until the sugar is dissolved-about 5 minutes.
2. Stir in the coconut cream, shredded coconut, chocolate bits, almonds and vanilla.
3. Turn the machine on. As its running, slowly pour coconut mixture into ice cream maker. Depending on the size of your machine, this might have to work in two batches. 
4. Let mix until thickened, about 20 to 25 minutes.
5. transfer to a loaf pan or in a freezer friendly container, cover with foil and freeze for 2 hours before serving. (I saved chobani containers and they worked amazingly)

Notes:

Did you make this recipe?

Tag @Jordanne__marie on instagram and hashtag it #jordannemarielovessharing

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Peppermint Mocha Protein Coffee {gluten & dairy free}

It’s that time of year again… Peppermint Mocha on tap, but it’s hard when you’re trying to stay Gluten and Dairy free to not spend a small fortune on a drink from Starbucks after you make all your substitutions. I’m going to share with you my secret to make them at home, and to add extra protein!

Okay, let’s start with the protein. I have found a protein powder that I love, isn’t chalky, or gritty, and is gluten and dairy free. Perfect Keto Chocolate Protein is DELICIOUS and blends amazing with anything.

THE RECIPE:

(in a 24oz tumbler)

1 Scoop of Chocolate Perfect Keto Protein
6-8oz Chocolate Almond Milk
Drop of Peppermint Extract
Ice
Iced Coffee of Choice (I like Starbucks Medium Roast)

This could be done using a hand frother, or can also be made in a blender like a frappuchino.

1. Blend the Protein, drop of peppermint extract & Almond Milk (make sure no clumps)

2. Add ice, top with Coffee.

3. Stir and Enjoy.

AMAZON LINKS (Just click the image)