Posts Tagged by pie
Oreo Ice Cream Pie
| August 23, 2011 | Filled under Cakes & Cupcakes, Cookies & Bars, Desserts |
What could be better than a big scoop of cookies’n cream on a hot summer day? How about a chocolate cookie crusted cookies’n cream ice cream pie? Suprisingly, this isn’t too sweet and is dairy/nut/gluten-free. Great for guests with food allergies and chocolate cravings and it’s ’easy as pie’ to make.
A food processor helps make this dessert a speedy one but you can also put the cookies in a large re-sealable plastic bag and smash the heck out of it with a rolling pin/hammer/frying pan. Great for relieving stress. Gluten-free chocolate vanilla cream cookies from Glutino taste just like regular Oreos. Cousin Lil taste tested for me and she is a tough GF taste critic.
Once you have crumbs, you just add some melted butter and press into the pie dish and bake. To make the gluten free cookies and cream ice cream, I just stirred together some softened vanilla ice cream (dairy free) and smashed cookies. Feel free to play around with flavours too. Chocolate crust + raspberry sorbet. Chocolate chip cookie crust + chocolate ice cream. Vanilla wafers + strawberry ice cream. Yum. Garnish with fresh fruits or even do layers of different ice cream flavours. When I was a teen and before I knew I was lactose-intolerant, I used to wolf down Oreo McFlurries… not healthy. This pie is so much better.
RECIPE Oreo Ice Cream Pie (Serves eight) Gluten/Nut/Dairy Free
- 20 to 25 Gluten Free chocolate cream filled cookies, extras for garnish (I used Glutino brand)
- 2 Tbsp non-dairy butter, melted (I used Earth Balance’s Vegan Buttery Sticks)
- 1 Pint dairy-free vanilla ice cream (I used So Delicious Purely Decadent)
Special equipment: 8.5″ pie dish
1. Let ice cream thaw for 30 to 40 minutes.
2. Preheat oven to 350 degrees. In a food processor, add 15 cookies and pulse until the cookies become small crumbs. Pour crumbs into a mixing bowl and add melted butter. Mix until combined. Pour into the pie dish and gently press with fingers to create a crust. Bake for 15 minutes. Remove from heat and let cool slightly.
3. Meanwhile, add remaining 5 to 10 cookies to the food processor and blend until cookies are broken into small chunks. Pour in softened icecream and blend. If ice cream is too thick, let thaw a little longer or pour mixture into a bowl and mix by hand.
4. Spoon ice cream onto cookie crust and press into an even layer. Cover with plastic wrap or aluminum foil and freeze for about 1 hour or until hardened. Cut into slices and garnish with cookies and additional crumbs.
Baked Apple Pie Tortilla
| April 14, 2011 | Filled under Desserts, Fruits |
When I was a teen and my metabolism was at its all time high (um… I would eat McDonald’s McFlurries and Doritos as meals), I used to order this amazing deep fried apple pie dessert from a local restaurant – apple pie filling wrapped up in a flour tortilla, deep fried, covered in cinnamon sugar and served a la mode. Classic apple pie is already pretty awesome but imagine it deep fried?!? You had to eat this monster with a steak knife and fork. Mind-blowingly delicious. A recent issue of Intermezzo featured a crispy pear fritter which I adapted into an apple pie filling and paired the filing with a brown rice tortilla. Sprinkled with cinnamon sugar, baked, and served with a scoop of vanilla coconut milk (dairy free/vegan) ice cream, this GF version is infinitely more figure-friendly than the fried original – so all the yum without a bigger bum. Yay!
This recipe is super easy and it’s vegan since I used Earth Balance’s Vegan Buttery Sticks instead of real butter. These sticks are amazing and should be in every vegan/dairy intolerant person’s fridge. Unlike butter, this is free of hydrogenated oils, trans fatty acids, and dietary cholesterol. Find out more at www.earthbalancenatural.com.
Recipe
Baked Apple Pie Tortilla with Cinnamon Sugar
Makes 3-4 tortillas or 6 servings, depending on size of tortillas)
Filling:
- 3 organic apples, peeled and diced into 1/4″ cubes (I used 2 gala and 1 golden delicious ’cuz that’s what was in the fridge)
- 4 Tbsp butter substitute (Earth Balance’s Vegan Buttery Sticks)
- 1/4 tsp allspice
- 3/5 tsp cinnamon
- 2 tsp lemon juice
- 4 oz organic unsweetened apple sauce
Tortilla:
- 3-4 rice tortillas (I got mine from Trader Joes)
- 2 Tbsp sugar
- 3/4 tsp cinnamon
- Dairy free vanilla ice cream (Purely Decadent Coconut Milk Vanilla Ice Cream is so amazing)
To make filling, melt butter substitute in large pan on medium-low heat. Add spices and stir. When butter is melted, add vanilla and stir. Add the apples, sugar, and lemon juice and turn temperature up to medium high. Continue stirring until the liquid starts to bubble and caramelize into a sticky brown mixture, about 4 minutes. Remove from heat, stir in apple sauce, and cool.
Preheat oven to 450 degrees. Lay tortilla on baking sheet and scoop about 1 cup of the apple mixture along the middle. Fold two sides over to cover apple filling and flip over so middle part of tortilla is facing up and gently press down to flatten. Sprink 1/3 of cinnamon sugar on top and bake in oven for 5-6 minutes or until tortilla starts to crisp up and brown and sugar is cooked. Remove from oven and cut in half. Serve with a scoop of ice cream and a sprinkle of cinnamon sugar.
When I was a teen and my metabolism was at its all time high (um… I would eat McDonald’s McFlurries and Doritos as meals), I used to order this amazing deep fried apple pie dessert from a local restaurant – apple pie filling wrapped up in a flour tortilla, deep fried, covered in cinnamon sugar and served a la mode. Classic apple pie is already pretty awesome but imagine it deep fried?!? You had to eat this monster with a steak knife and fork. Mind-blowingly delicious. A recent issue of Intermezzo featured a crispy pear fritter which I adapted into an apple pie filling and paired the filing with a brown rice tortilla. Sprinkled with cinnamon sugar, baked, and served with a scoop of vanilla coconut milk (dairy free/vegan) ice cream, this GF version is infinitely more figure-friendly than the fried original – so all the yum without a bigger bum. Yay!
This recipe is super easy and it’s vegan since I used Earth Balance’s Vegan Buttery Sticks instead of real butter. These sticks are amazing and should be in every vegan/dairy intolerant person’s fridge. Unlike butter, this is free of hydrogenated oils, trans fatty acids, and dietary cholesterol. Find out more at www.earthbalancenatural.com.
Recipe
Baked Apple Pie Tortilla with Cinnamon Sugar
Makes 3-4 tortillas or 6 servings, depending on size of tortillas)
Filling:
- 3 organic apples, peeled and diced into 1/4″ cubes (I used 2 gala and 1 golden delicious ’cuz that’s what was in the fridge)
- 4 Tbsp butter substitute (Earth Balance’s Vegan Buttery Sticks)
- 1/4 tsp allspice
- 3/5 tsp cinnamon
- 2 tsp lemon juice
- 4 oz organic unsweetened apple sauce
Tortilla:
- 3-4 rice tortillas (I got mine from Trader Joes)
- 2 Tbsp sugar
- 3/4 tsp cinnamon
- Dairy free vanilla ice cream (Purely Decadent Coconut Milk Vanilla Ice Cream is so amazing)
To make filling, melt butter substitute in large pan on medium-low heat. Add spices and stir. When butter is melted, add vanilla and stir. Add the apples, sugar, and lemon juice and turn temperature up to medium high. Continue stirring until the liquid starts to bubble and caramelize into a sticky brown mixture, about 4 minutes. Remove from heat, stir in apple sauce, and cool.
Preheat oven to 450 degrees. Lay tortilla on baking sheet and scoop about 1 cup of the apple mixture along the middle. Fold two sides over to cover apple filling and flip over so middle part of tortilla is facing up and gently press down to flatten. Sprink 1/3 of cinnamon sugar on top and bake in oven for 5-6 minutes or until tortilla starts to crisp up and brown and sugar is cooked. Remove from oven and cut in half. Serve with a scoop of ice cream and a sprinkle of cinnamon sugar.
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