Edible Cookie Dough for 1 {healthy, gluten free, low carb}

Who doesn't love cookie dough???  Seriously, cookie dough is yum!  Now, a low carb Healthy Edible (aka egg free) Chocolate Chip Cookie Dough may be the best thing since cookie dough ice cream.  

Holiday seasons are always so tough in regards to the amount of sweets lying around.  With the new year it's always nice to start it off on the right foot with your nutrition.  However, I am definitely not a fan of depriving myself; it just makes me binge and want more of what ever I am being deprived of.  I can't say that I won't eat any sugar, but I can say I am going to make healthier treat options.  I am a big fan of healthier options.  

This Edible Cookie Dough for 1 is a quick and easy treat you can make.  I used a combination of brown coconut sugar and the KetoseSweet Steviva granulated sugars as healthier options.  Both are low carb and low calorie (KetoseSweet has 1 calorie) sugars.  I personally found using a combination of sugars (especially in regards to sugar substitutes) helps with flavor as well as avoiding a sometimes bitter taste that occurs with sugar substitutes. 

This Healthy Edible Cookie Dough recipe is super quick and easy to make (10 minutes tops) and will definitely help satisfy any sweet cravings. 

I was lucky enough to be given some KetoseSweet Steviva Granulated Sugar to participate in a little recipe challenge.  Baking and creating with something new is right up my alley. Baking and creating with something that is new and healthy is definitely mind kind of fun. I loved experimenting and having fun with a product I knew wasn't going to completely derail my fitness and healthy living goals.  KetoseSweet by Steviva is a keto friendly sweetener.  

For more up to date Steviva products you can follow them on Facebook, Twitter, Instagram, and Pinterest.  
    
Happy Healthy Delicious Treat Making and Eating! 


Healthy Edible Chocolate Chip Cookie Dough
Recipe: Alohamora
Active Time: 10 minutes
Servings: 1 or about 1/2 cup

Ingredients:
1/3 c. and 1 Tbsp oats (quick or old fashioned)
2 Tbsp butter, softened
1 1/2 Tbsp *KetoseSweet Steviva Granulated Sugar
1 1/2 Tbsp brown coconut sugar
1/4 tsp vanilla
pinch of salt (approx 1/16 tsp)
dash of cinnamon, ground
1 tsp milk
3 1/2 Tbsp dark chocolate chips (or any chips of your choosing)

Directions: 

1. Ground oats in a blender or food processor to make oat flour. 
2. Add the oat flour, butter, sugars, vanilla, salt, and cinnamon to a stand mixer or a bowl.
3. Combine the bowl ingredients and add the milk as your stand mixer is mixing or as you are stirring.  You may need to scrape the bowl or the mixing paddle to ensure everything is well combined.  
4. Finally, add the chocolate chips and mix until just combined. 
5. Spoon cookie dough into a small bowl or serving dish and enjoy.
6. Cookie dough can be covered or placed in an airtight container in the refrigerator for up to 1 week. 

If you don't have KetoseSweet Steviva, though you should definitely think of it as an option, you can use another healthy sugar substitute or plan sugar at the same ratio. 

Flourless Chocolate Peanut Butter Reeses Cookies {gluten free}

I have a strong love for anything chocolate and peanut butter.  I definitely have a strong like for Reese's Pieces; they are so addicting and delicious.  I'm definitely a big fan of anything that is naturally gluten free, aka flourless.  Gluten free flours are great, but if I can make a gluten free treat that anyone can make b/c they don't have to have any special ingredients then I am all for that. 

Basically these Naturally Gluten Free Chocolate Peanut Butter Cookies with Reese's Pieces are a must make recipe.  They are my 6 year olds #1 cookie, but if you aren't a baker...  I'll always make them and ship them to you if you head over to my cookie business, Meg's Cookie Crate. 

These cookies are yummy! 

Flourless Chocolate Peanut Butter Cookies
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 10 minutes
Servings:  12-15 cookies with a medium scoop

Ingredients: 
1 c. peanut butter, creamy
1/2 c. sugar
1/3 c. brown sugar, packed
2 medium eggs*
3/4 tsp baking soda
1/4 c. cocoa
 1 tsp vanilla
1/2 c. mini Reese's Pieces or 1 c. peanut butter chips

*or 1 large egg and 1 egg yolk will work

Directions: 

1. Preheat oven to 325 degrees and line a cookie sheet with a baking mat or parchment paper. 
2. In a large bowl or stand mixer, add all of the ingredients except the Reese's Pieces/pb chips to the bowl and mix until combined. 
3. Add the Reese's Pieces or peanut butter chips to the bowl and mix until just combined, or stir it all with a spoon. If you mix with a spoon you are less likely to break your Reese's Pieces. 
4. I can fit all 12-15 cookies on a single cookie sheet.  Use a medium cookie scoop to place the cookie dough balls on the prepared pan.  
5. Press the cookies down with the palm of your hand to flatten them a bit before placing them in the oven.  
6. Bake the cookies at 325 for 8-10 minutes. Remove the cookies when they are no longer shiny.  They will continue cooking on the pan outside of the oven.  
7. Enjoy the cookies warm or cooled.  
8. Store leftover containers in a sealed container. 

Happy Naturally Gluten Free and Naturally Delicious Cookie eating!

Chex Mix {gluten free}

My mother-in-law is one of the nicest people I know.  I hope to be half the grandma she is.  She is incredibly kind, thinks of others, never turns on the TV with my kids, goes outside and plays with them, and she always brings us snacks and treats.  Seriously, my kids and I are so lucky to have her in our lives. 

For years she has brought her famous Chex Mix (that recipe coming next week), but since I had to go gluten free I had to stop enjoying it's deliciousness.   However, Gma being the amazing lady she is, started working on perfecting a Gluten Free Chex Mix.  

This Gluten Free Chex Mix is amazing; my husband even claims it to be better than the original. #wow   This GF snack mix is perfect for a family game night, a gathering with friends, a road trip snack, or whatever you need a fun snack for... maybe the Super Bowl! 

Gluten Free Chex Mix
Recipe: Elaine
Active Time: 10 minutes
Inactive Time: 10 minutes
Servings: about 10 cups

Ingredients: 
6 Tbsp butter
2 tsp Lawry's Seasoning Salt 
3 Tbsp Worcestershire sauce
1 1/2 c. Honey Nut Cheerios*
1 1/2 c. Multi Grain Cheerios*
1 1/2 c. cashews
1 1/2 c. peanuts
1 1/2 c. Gluten Free Pretzels
1 1/2 c. Rice Chex
1 1/2 c. Corn Chex

*These items are gluten free, but if you're Celiac and your dietary needs don't do well with oat flour feel free to change these to a different gluten free cereal. 

Directions: 

1. Melt the butter in a large glass bowl in the microwave.  Use a large glass bowl that fits in your microwave; a colored plastic bowl can change how the Chex Mix cooks. 
2. Add seasoning salt and Worcestershire sauce to the butter and stir to combine everything. 
3. Add the remaining ingredients to the bowl and stir it all together to coat the mixture with the seasoned butter.  Be sure to thoroughly combine this mixture so that the butter is mixed into the cereal and nuts. 
4. Place the bowl with the mixture into the microwave and cook it at full power for 2 minutes.  Remove the bowl from the microwave and stir it well. 
5. Cook another 2 minutes at full power and stir it well after.  
6. Cook the mixture 3 more times for 2 minutes at 70% power.  Be sure to remove the bowl from the microwave and stir it well after each 2 minutes b/c this snack mix can burn easily. 
7. If you think the nuts still taste rubbery cook it for 1 minute intervals stirring after every time the Chex Mix cooks in the microwave. 
8. Enjoy! 
9. Store the Chex Mix in an airtight container on the counter. 

Happy Gluten Free Super Delicious and Fun Snack Mix Eating!

  

Chocolate Coconut Bites {no bake, vegan, healthy, gluten, egg, and dairy free}

Happy New Year!  My family has new goals.  I have new goals.  It's a new year, so I guess a new blog post is necessary. ;)  Actually, one of my goals is to post 3 times a week.  I want to go back to blogging more book reviews, more book lists, and share the many recipes I have been wanting to share with you for months now.  

Life has been busy, but isn't that the story of everyone's lives.  The past few months I have been working on a new business.  Right before Christmas I officially launched Meg's Cookie Crate.   My new business is a cookie business.  You order the cookies and I mail them anywhere in the USA.  It's actually really fun making and sending the cookies, but starting the business was far more time consuming than I thought it'd be.  

I truly credit the cookie business idea to my grandpa and a coworker.  My grandpa died in March, but for the previous 6 years or so I would send him cookies once a month or so in the mail.  My grandpa would give me good critique on the cookies including their taste, softness, and how they traveled.  Not only did my cookies make my grandpa happy (he loves chocolate and always have 1 cookie with lunch), but it helped keep him from getting too thin.  After my grandma's death my grandpa became quite thin.  It was at that point the cookie boxes, that even his postman came to know, began being sent.  In the many boxes I mailed him I was able to perfect the art of mailing cookies and keeping them fresh.
   
After I had many people comment on how they wish I'd mail them cookies it was my coworker who finally gave that final push to give this cookie crate business a try.  Now, you can easily order online from 14 different cookies (gluten free and egg free options as well) pick when and where I mail them, and you can even include a little message if sending it to someone.  

This new small business is busy, but it is still fun.  

That whole story was a long way of me telling you, I've slacked off the past few months with my blog.  However, I'm back and I have new goals that I can run my small business and not neglect my blog.  

To start off the year, I always feel like a somewhat healthy recipe is needed.  These no bake gluten free, egg free, dairy free, protein packed vegan chocolate coconut bites definitely fit that healthier recipe.  Enjoy!  

Chocolate Coconut Bites
Recipe: Alohamora adapted from my friend Liesl 
Active Time: 10 minutes
Inactive Time: 1 hour
Servings: 1.5 - 2 dozen small bites (2 tsp)

Ingredients: 
1/4 c. coconut oil
1/4 c. cocoa, unsweetened
1/4 c. chocolate protein powder*
1/2 c. maple syrup
1 1/2 c. shredded coconut, unsweetened
1/4 c. chopped nuts, almond or macadamia

*Choose a plant based protein powder for a vegan bite. 

Directions: 

1. In a medium bowl combine the first 5 ingredients.
2. Cover the bowl with plastic wrap or a lid and place it in the freezer for 30 minutes or so. 
3. Chop the nuts and place aside.  I love both almonds and macadamia nuts.
4. Use a small cookie scoop, or a spoon, to make 2 tsp sized balls.  
5. Roll the balls in the already chopped nuts. 
6. Store the bites in a sealed container and store them in the fridge.
7. Remove a bite as you desire to eat and enjoy them.  The bites will not become solid frozen. 
8. Enjoy! 

Happy Healthy Treat Eating! 

Skinny Mini Pumpkin Blender Muffins {recipe, gluten free, dairy free}

I'm one that waits until October to start going full force pumpkin flavors.  It's hard to wait, but I feel apples and September need their glory moments too.  However, to be completely honest, I like to wait so I don't OD (overdose) on pumpkin before Thanksgiving.  Honestly, I'm not the only one who ODs on flavors or foods, right?   

Now that it's October I have already enjoyed the delicious Pumpkin Steamer at Starbucks (aka steamed milk with pumpkin), and made multiple batches of these Skinny Mini Pumpkin Blender Muffins. Mmmmm both are oh so delicious!  

These muffins are so yummy, gluten free, and has no processed sugars.  Add the fact that all you have to do is push a button on your blender to combine everything.  As my first grader and kindergartner would say, "Easy Peasy Lemon Squeezy." 
  

Skinny Mini Pumpkin Blender Muffins
Recipe: Alohamora adapted from instantloss.com
Active Time: 10 minutes
Inactive Time: 10 minutes
Servings: 2 dozen mini muffins with liners, 16 w/o liners. 

Ingredients: 
2 eggs, large
1/4 c.  maple syrup, grade A
1 tsp vanilla
3/4 c. oats (regular, quick, or steel cut)
1/3 c. canned pumpkin puree
1 1/2 tsp pumpkin pie spice (add up to 1/2 tsp more if you love it)
3/4 tsp baking soda
1/8 tsp salt

Directions: 

1. Preheat oven to 350 degrees and grease or line the mini-muffin tin. 
2. Add all of the ingredients, in the order listed, to your blender. 
3. Blend all of the ingredients until smooth. 
4. Fill each muffin approximately 2/3 full.  
5. Bake for 8-10 muffins or until a toothpick comes out clean. 
6. Store muffins in the refrigerator in an airtight container. 
7. Enjoy!

Happy Healthy Mini Pumpkin Muffin eating! 

The Jungle Book gets 4 Stars {manga, graphic novel, classic}

The Jungle Book by Rudyard Kipling is a classic.  Everyone should read the classics.  However, there are many classics that are wordy, and a good group of people just don't enjoy reading them.

Enter graphic novels and mangas, aka books in comic format.  Mangas and graphic novel adaptations of the classic books is a great way for anyone, reluctant readers, busy moms, or high school students, to read this classic story.  This manga version of The Jungle Book is a great way to get the story, and it helps those with reading challenges to understand and comprehend the story better. 

The Jungle Book gets 4 out of 5 stars.  This classic is fun to read, but the story, with the short stories included, are good stories.  However, this manga version of a classic is a bit choppier than I would like.  I personally wouldn't pick this book for the first classic manga story for a reluctant reader. I would start with either Great Expectations or The Scarlet Letter first b/c it's an easier and more fluid story.   However, if a student needs to read a classic book, and there is a graphic novel or manga version of that book, then a child that doesn't like reading, struggles to read, or has a learning disability would greatly benefit from reading the manga/graphic novel version of that book.   

Happy Classic Literature Manga Reading! Fun fast read of this classic story. 

The Jungle Book by Rudyard Kipling Adaptation by Crystal S. Chan
Rating: 4/5 stars
Best For: 14+ year olds, 9th grade and up.
Worth a Check Out: Yes.
Buy It or Not: No. Unless you love the classic.
Read Aloud: No.
Lesson Ideas: Classic Literature. Animals. British ruled India. Short stories. 


I received this book from Myrick Marketing in exchange for my review and honest opinion.  All of my thoughts, opinions, and words are my own.

S'mores Cookie Bars {recipe, dessert}

Tomorrow it is my birthday!  Yay for another year older. *sarcasm*  Hopefully, this next year will have more ups and less surgeries.  Hopefully this year will come with better health, and continued knowledge. Hoping this year is full of family, fun, and adventure. Hopefully this next year is the best yet!

I might as well start the birthday off with some yummy treats. Sure, cake is always involved, but these S'mores Cookie Bars are pretty darn delicious!  You might as well enjoy them too.  
 yum!

S’mores Cookie Bars

Recipe: Alohamora

Active Time: 20 minutes

Inactive Time: 50 minutes

Servings: 9-12, 1 9x9 inch pan

Ingredients:

1 c. butter, softened

2/3 c. brown sugar

3 Tbsp honey

1 ¼ c. flour, unbleached

1 1/3 c. graham flour

1 tsp baking soda

¼ tsp salt

½ c. peanut butter

2 XL Hershey candy bars, chopped

Scant 2 c. mini marshmallows

Directions:

1. Grease and flour with a baking spray a 9x9 inch baking pan.
2. In a large bowl or a stand mixer, mix on low the butter, brown sugar, and honey for a few minutes or until light and fluffy.
3. Add the graham flour, unbleached flour, baking soda, and salt and mix until just combined.
4. On a clean floured surface separate your graham cracker dough into two.  You should have one slightly larger half and one slightly smaller half. 
5. Take the slightly larger half and use your clean hands to press it into the bottom of the prepared 9x9 inch pan. Cover that half with plastic wrap.
6. Take the slightly smaller half and place it on a long (about 20 inches) piece of plastic wrap.  Roll the smaller half into an almost 9x9 inch square. Wrap the square up and place it on top of the covered half in the pan.
7. Place your pan in the refrigerator to chill for 30 minutes to an hour.
8. Remove pan from the fridge, place the wrapped smaller half on the counter, and remove the plastic wrap top from the bottom larger half. 
9. Preheat oven to 325 degrees.
10. Melt your peanut butter in the microwave for 30 seconds, and spread the melted peanut butter evenly over the graham cracker dough that is pressed down in the pan.
11. Top the peanut butter with the chopped candy bars, spread the chocolate evenly and completely over the entire pan. 
12. Top the chocolate with the mini marshmallows, and evenly spread them over the top of the chocolate.
13. Finally, top the cookie bars with the remaining dough in a cobbler like, scattered, and evenly distributed manner.
14. Bake the s’more cookie bars at 325 degrees for 20-30 minutes until the dough isn’t shiny and the bars are cooked with a light golden color.
15. Allow your bars to cool for 5-10 minutes before enjoying.
16. Cookie bars are delicious warm or cooled.
17. Enjoy!
18. Store leftovers covered in an airtight container on the counter for 3-5 days. 

Chicken Tamale Casserole {gluten free, dinner}

I've been gluten free for about 9 months now per doctor orders.  I personally haven't seen any changes in my well-being, but I don't go back to my endocrinologist for another month.  We'll see what the doctor says.  

Throughout those nine months I have grown a ton in my gluten free baking and cooking.  I know how to make cookies taste better without the funky gf texture.  I know that an extra egg should be added to most sweet breads and muffins.  I've learned how to adjust and change a recipe from using flour to thicken the sauce to cornstarch.  I'm comfortable with gluten free eating, and I personally think it is easier to be gluten free than dairy free.  It's not convenient, but it is totally doable. 

I initially spotted this casserole recipe in the Food Network Magazine. It was called Spicy Chicken-Tortilla Chip Casserole.  I made some adjustments to make it gluten free, and even used organic canned chicken I got from Costco.  Hello, I was happy with that find.  After making this recipe multiple times I decided I needed to share it with y'all.  

After tasting this recipe we felt it had more of a tamale flavor, but healthier than a tamale.  #win!   

Chicken Tamale Casserole
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 20 minutes
Inactive Time: 40 minutes
Servings 8-10

Ingredients: 
2 Tbsp butter
1/3 c. onion, diced
2 cloves garlic, diced
1/2 tsp cumin, dried
1/2 tsp oregano, dried
1/8 tsp cayenne pepper
1 1/2 c. chicken broth
1 c. milk
2 Tbsp cornstarch
2 (7oz) cans salsa verde
2 (12.5oz) cans chicken, drained or 2-3 cups rotisserie chicken, chopped
1 (15oz) can white beans, rinsed and drained
1 tsp cilantro, dried or 1 c. fresh cilantro
4 c. tortilla chips, crushed (about 8oz bag)
1 1/2 c. cheese, shredded
Optional Topping: chopped green onions or fresh chopped cilantro)

Directions: 

1. Preheat oven to 400 degrees and prepare a 3 quart baking dish or an 9x13 inch pan greasing it or rubbing with butter. 
2. In a large pan melt the butter over medium heat.
3. Add the onions and garlic to the pan and cook for about 2 minutes or until softened. 
4. Add the cumin, oregano, and cayenne pepper to the pan and stir until flavorful, about 30 seconds. 
5. Add the chicken broth and a half a cup of milk to the pan and bring it to a simmer.  Simmer it all for 2-3 minutes. 
6. Combine and stir the remaining half a cup of milk with the cornstarch in a small bowl or cup, and add it to the simmering pan mixture.  Cook and stir the sauce until it is thickened.  
7. Stir in the salsa verde. 
8. Remove the pan from heat and stir in the chicken, white beans and cilantro until combined. 
9. Spread a layer of crushed tortilla chips on the bottom of the prepared dish.
10. Top the chips with half of the chicken mixture.  
11. Spread another layer of chips on top and sprinkle it with cheese (no more than 3/4 cup). 
12. Top the cheese with the rest of the chicken mixture. Sprinkle chips on top, and finally top the entire casserole with the remaining cheese.  
13. Cover the dish with aluminum foil and bake at 400 degrees for 30 minutes. 
14. Uncover the foil and bake for 8-10 more minutes until the casserole is bubbling. 
15. Finally, top the casserole with more cilantro or green onions. 
16. Serve hot.
17. Enjoy!
18. Store leftovers covered in the refrigerator.  
19. I prefer to reheat the casserole in the oven, but the husband prefers the speediness of the microwave. Do which ever you like with the tasty leftovers. 

Happy Chicken Tamale Casserole eating!

No Bake Chocolate Peanut Butter Cookies {gluten free, dessert, recipe}

Gorilla Poo.  This may show my immaturity, but in college (and still with my kids) we'd call No Bake Chocolate Peanut Butter Cookies = Gorilla Poo. 

We thought it was hilarious and awesome.  I think we'd purposely make these cookies just so we could offer Gorilla Poo to friends and cute boys.  

Now that I am a mom of 3, I only use the term Gorilla Poo with my kids.  My oldest two think it is funny but gross at the same time.  However, I hear them using the term, so I must be doing something right with this whole parenting thing.  

In regards to this No Bake recipe, it is gluten free (if you use gf oats) and it is perfectly sweetened.  My college days Gorilla Poo recipe was a bit too sweet, but a few changes and this recipe is perfect.  I may be even daring enough to say it is the Best No Bake Chocolate Peanut Butter Cookie recipe. 

I take my cookies seriously, so when I say this classic No Bake Cookie recipe is the best one out there, it is.  Enjoy!  

No Bake Chocolate Peanut Butter Cookies
Recipe: Alohamora adapted from Food.com 
Active Time: 10 minutes
Inactive Time: 30 minutes
Servings: about 2 dozen with medium scoop

Ingredients: 
1/2 c. butter
1 1/4 c. sugar
1/2 c. brown sugar, packed
1/2 c. milk
1/4 c. cocoa
1/8 tsp salt
1/2 c. peanut butter, creamy
2 tsp vanilla
3 c. quick oats*


*For Gluten Free be sure these are GF*

Directions: 

1. In a medium to large sauce pot over medium heat add the first six ingredients (butter, sugars, milk, cocoa, and salt).  Stir the mix occasionally until it boils.  
2. Let the mixture boil for 1 minute and then remove the pan from heat.  
3. Add the peanut butter and the vanilla to the pot and stir until it is melted and well combined. 
4. Add the quick oats to the pot and stir to combine everything.  Old Fashioned, aka not quick oats, will work, but I like the taste and texture of these cookies best with the quick oats.  
5. Lay about a 2 foot section of wax paper on the counter, or you can use parchment paper or a baking mat on the counter or on a cookie sheet. 
6. Use a medium cookie scoop or a large tablespoons to scoop the cookies onto the prepared wax paper.  
7. Let the cookies cool completely on the counter before eating.  
8. Store cookies in an airtight counter or in the refrigerator.  
9. Enjoy!  

Happy Easily Gluten Free Classic No Bake Cookie eating! 

  

Lemon Custard {instant pot, paleo, gluten free, dairy free, dessert}

Happy Harry Potter Week!  

So far you've received recipes for:  

• Instant Pot Fudge Cake
• Naked Harry Potter Chocolate Birthday Cake- 6 inch and gluten free

After a brief HP birthday cake recipe yesterday, I'm back to my muggle version of magic.  Magic with an Instant Pot.  Today, you get an Instant Pot recipe, and a paleo version at that.  Though, I'm giving you a break with the lemon and hooking you up with a cold, tart, and so very yummy dessert recipe.   

This Lemon Custard may be paleo aka dairy free and gluten free, yet it is delicious.  I love that this custard takes me 5 minutes to mix and only 10 minutes in the pressure cooker.  I love that the best compliment to custard is fresh fruit; I love that I don't feel heavy and gross after eating this healthier dessert.

Basically, I'm a big fan of this Instant Pot Paleo Lemon Custard, and you should most definitely make this deliciousness to taste it for yourself.   

If you don't have an Instant Pot, what are you waiting for? 

About a month ago, my good friend Emma took me to an international market here in Arizona.  She is Chinese, and wanted to show me some of the fun Chinese items that could be found in that store.  We got Mochi balls, a plethora of snacks for our family road trip, purple yams, coconut milk, and this canned coconut cream.  I had never seen coconut cream before, but I also have never looked for it.  I picked it up b/c I figured there'd be more than a few things I could make with it.  

I'm so glad I picked it up, b/c I came across this recipe soon after and immediately knew what I would make Lemon Custard with it.  The whole family loved the custard and agreed it was the perfect dessert to make with it.

What's your favorite thing to make with coconut milk or coconut cream? 

Instant Pot Paleo Lemon Custard
Recipe: Alohamora slightly adapted from Paleo Cooking with your Instant Pot
Active Time: 5 minutes
Inactive Time: 10 minutes + chill time
Servings: 3 to 4 servings

Ingredients: 
1 c. coconut cream
3 egg yolks
2 Tbsp lemon juice
1/3 c. honey or 100% maple syrup
1 tsp vanilla
1 c. water
fruit of your choice for topping. 

Directions: 

1. Add the coconut cream, egg yolks, lemon juice, honey/maple syrup, and vanilla to a small/medium bowl or a blender.  I use an immersion blender briefly to get the mixture free of lumps, but a quick moving whisk will do the same. 
2. Divide the mixture between 3 small ramekins or glass/ceramic bowls that can all fit in your instant pot. 
3. Pour the cup of water into the bottom of your Instant Pot/Pressure Cooker and place the 3 bowls of custard mixture into the pot. 
4. Secure the lid, close the pressure valve, and set the pot to manual, high pressure and 10 minutes. 
5. Once the cooking is complete quick release the valve, aka move the pressure valve towards you and it will let all of the pressure out.  
6. When safe, remove the custards from the pot and place the ramekins/bowls to the refrigerator for at least an hour to chill.  
7. Serve the custard cold and garnish them with a fruit of your choice and some lemon zest if you are feeling especially fancy. 
8. Enjoy!  
9. Store leftovers in a sealed container in the refrigerator.  

Happy Harry Potter Lemon Custard Eating! 

If you are wondering the Harry Potter connection to custard, it is most accurately connected to the Chamber of Secrets.  Though, you do read about custard creams in the Goblet of Fire.  However, those custard creams is in reference to an Oreo like cookie sandwich with cream in the middle. 

In the 2nd book, after Harry and Ron had rescued Ginny, they were enjoying trifle when Hagrid came in after being in Azkaban.  Trifle is usually layers of custard and fruit with cake and biscuit.  However, I wanted a more simple and gluten free recipe.  Hence the paleo custard version without cake and biscuit.  Cookies are where it's at for me.  

  

Enjoy!  So yummy! 

Instant Pot Fudge Cake {dessert, lite, pressure cooker, gluten free}

Happy Birthday Harry Potter!  Every year I celebrate HP's birthday.  I know I am a nerd, but let's be honest, were any of you doubting my nerdiness?! 

I personally like to celebrate my birthday for longer than 24 hours.  So, I obviously must celebrate HP's birthday with you longer as well.   To celebrate his birthday I always make a cake.  To check out my HP cake baking helpers and the cake we made, head to my Instagram account. 

I have been celebrating Harry Potter's Birthday for a few years now, and I've made a few recipes.  ;)

• Harry Potter's Chocolate Birthday Cake
• B.L.A.FT sans Dementors aka Bacon Lettuce Avocado Fried Tomato
• Leaky Cauldron's Sumptuous Milk Chocolate Pudding {Gluten Free}
• Pumpkin Juice
• Hogwart's Shepherd's Pie
• Knight Bus Skinny Frozen Hot Chocolate
• Goblet of Fire Triple Chocolate Gateau 
• Good vs. Evil Cookies and Cream Fudge
• Weasley's Easy English Muffin Bread

This year I've decided to make some magical recipes for you.  We'll, they are magical for a muggle.  All week, I'll be sharing Instant Pot recipes b/c Instant Pots or other pressure cookers work some serious magic.  Instant Pot's get meals on the table almost as quickly as the Hogwart elves. 

I've had my Instant Pot for about a year.  I am loving it, and my family does too.  The instant pot has made busy evenings (whether I'm working or kids have activities) a lot easier.  If you've been on the fence for an IP, give it a try. 

Todays, Fudge Cake made in the Instant Pot is exactly what the name says, it is a perfect balance of fudge and cake. It's delicious! My husband is not a chocolate fan, but he had to taste the regular flour cakes for me while I enjoyed the gluten free ones.  It is easy and simple, and oh so yummy!

My husband, who doesn't love chocolate, responded that this chocolate cake was so good he wanted to eat the entire serving rather than tasting it out of obligation (b/c I can't eat gluten) for me.  That is a definite compliment to the greatness of this simple, easy, and lite recipe. 

Instant Pot Fudge Cake

Recipe: Alohamora inspired by this recipe

Active Time: 15 minutes

Inactive Time: 9 minutes

Servings: 4

Ingredients: 

1/2 c. and 2 Tbsp sugar
1/4 c. milk
2 Tbsp and 2 tsp cocoa
2 Tbsp butter
1/2 oz unsweetened chocolate
1/4 c. flour (gluten free or all purpose)
1/8 tsp salt
1/2 tsp vanilla
1 large egg white
Toppings: chocolate chips, peanut butter chips, butterscotch chips, caramel nibs, mint chips, etc.

1 c. water

Directions: 

1. Grease, butter, or spray with a baking spray four 4 oz ramekins.  I actually used a coconut oil spray to grease the gluten free cakes. 
2. In a small pot/saucepan over medium heat combine the sugar, milk, and cocoa with a whisk or fork, and bring the pan to a boil. Constantly stirring the mixture cook it for 30 seconds or until the sugar dissolves. 
3. Turn off the heat to the stove and add the butter and chocolate to the pan.  Constantly stir the mixture until both the butter and chocolate melt.  Remove the pan from the heat and allow it to cool for a couple minutes while you get everything else ready.
4. Add the flour and salt to the mixture and stir it with a whisk or fork until it is combined. 
5. Add the vanilla and egg white to the mixture and combine it with a fork or a whisk.
6. Divide the batter evenly between the 4 prepared ramekins. 
7. Top the batter with chocolate chips, caramel nibs, or whatever chips you prefer.  I like to do a straight up milk chocolate chip addition as well as caramel nibs with course sea salt.  
8. Add the cup of water to the bottom of your Instant Pot and place the trivet that came with the pressure cooker in the bottom.  
9. Place the ramekins in the Instant Pot, sealed the lid, and cook the cakes on Manual for 9 minutes with a quick release.  
10. When the cakes are done remove them from the Instant Pot and let them cool for 5-10 minutes. 
11. Invert the cakes on a dessert plate, or you can eat straight out of the ramekins.  
12. Top the cakes with ice cream, powder sugar, whipping cream, or more. 
13. Enjoy! 
14. Store leftovers, if there are any, covered in the fridge.