CHOCOLATE PEANUT BUTTER MAGIC SHELL /  by Lindsey | Dolly and Oatmeal

we’ve been making ice cream around here. amesy has never been a fan, up until this point. maybe he’s getting older, and the cold doesn’t bother him anymore, but he’s been converted into a very enthusiastic ice cream lover. we made a very basic chocolate coconut milk ice cream, and added chocolate chips and rainbow sprinkles - because, why not? and he loved it. almost every day now he asks to “cook ice cream”, and it nearly kills me. he’s become quite the little cook, helping me scrub veggies, bake sweet potato wedges, whiz up my coffee creamer, and bake all the things.

at 3.5 he’s becoming his own little person, and getting bigger literally before our eyes. he lets us know what he wants, and definitely lets us know what he doesn’t want. he has ideas and interests, and is so passionate and spirited about things. here are a few of my favorite amesy phrases from the past few weeks:

  • “daddy, you clean up, I’m going to relax my body” as he promptly sits in a chair.

  • “goodbye, mommy, see you next later!”

  • “mom, mom, STARWORKS” (aka, fireworks)

it’s just the best. he’s the best.

anywho, while we’re on the subject of ice cream and things that amesy loves, let’s talk about this delicious peanut buttery chocolate shell. it’s the perfect combination of chocolate and peanut butter flavor all wrapped up in a perfectly gooey sauce to pour over everything from ice cream, to cookies, granola bars, frozen cookie balls, fresh fruit! it’s simple, easy to put together, and best part is you don’t have to wait for anything. mix it up, and pour - that’s it. it’s the perfect little touch to make an ordinary bowl of ice cream the best version of itself :)

sending positivity and hugs ❤️

chocolate peanut butter chocolate shell | v

print the recipe

| makes roughly 1/3 cup |

method

  1. whisk together all the ingredients, taste and adjust, adding more maple syrup and/or salt.

  2. serve over ice cream, use as a dip for fruit or cookies. as frosting for doughnut, etc.!

ingredients

  • 1/4 cup coconut oil, melted and cooled

  • 1/4 cup cacao powder (or cocoa powder)

  • 2 tablespoons creamy unsweetened peanut butter

  • 2 tablespoons maple syrup

  • 1/4 teaspoon pure vanilla extract

  • pinch of salt

similar recipes:

vegan chocolate-almond sundae

vegan chocolate-almond sundae

frozen salted s’mores sandwiches

frozen salted s’mores sandwiches

almond-cashew chia balls

almond-cashew chia balls

ALEPPO PEPPER POTATO SALAD W/ GARLICKY VEGAN LABNEH /  by Lindsey | Dolly and Oatmeal

we’ve been eating our weight in potatoes here in the Love household. sweet potatoes, waxy russets, and these banana fingerlings. call it drowning our emotions in carbs, or just that it’s “that time of year” to cook potatoes. the truth is, i’m certainly eating my emotions, but if you look back in my recipe archive you will see a trend - potato salad is my spring/summer go-to (pandemic or not). on the east coast new potatoes don’t arrive until later in june/july, but here in LA they’re everywhere. maybe it’s a bit too early for a classic, cold potato salad. so we’re keeping things a little more on the cozy side (even though it’s nearly been 100°F here), and using fingerlings so we can roast them.

this isn’t your traditional potato salad, clearly. we’re using homemade garlicky vegan labneh that holds everything in place and adds the oomph here. it takes a little time to prepare it (about 24 hours), but it is worth it, trust! we roast up some fingerlings with aleppo pepper until they’re golden and crispy on the outside, and fluffy on the inside. the pepper gives the potatoes a good amount of heat, which i love in contrast to the cool yogurt. we add fresh chives too, adding some green bits, but also so much flavor. we finish it with a hit of fresh lemon juice, just to brighten it up a titch. if you have fingerlings, cool. if you don’t, use what you got, all potatoes are welcome :)

sending love and hugs. xo.

aleppo pepper potato salad w/ garlicky vegan labneh

  • i love this potato salad with a light protein - i usually go with chicken or fish, but you could certainly go the plant-based route as well. serve it with a simple green salad and you’re good to go.

  • if you don’t have fingerling potatoes, use another baby potato. if all you have are large potatoes, cut them into 1-inch pieces and adjust the cook time to 30-35 minutes.

print the recipe

| serves 4 |

  • 1 1/2 pounds fingerling potatoes (or another small potato), cut lengthwise

  • 2 tablespoons extra virgin olive oil, more for drizzling

  • 1/2-1 teaspoon aleppo pepper

  • kosher salt & cracked pepper, to taste

  • 1 1/2 cups vegan labneh*

  • 1/4 cup fresh chopped chives

  • flaky sea salt

  • fresh lemon juice

*to make the labneh garlicky, grate 1 large garlic clove over a microplane. mix into the yogurt mixture before your 24 hours strain.

method

  1. preheat oven to 425°F. in a large bowl toss together the potatoes, oil, aleppo pepper, a few pinches salt, and a few cracks of pepper, until the potatoes are evenly coated. dump potatoes out onto a baking sheet and spread into an even layer, making sure that none of the potatoes are overlapping. bake until potatoes are crisp and golden, about 30-40 minutes.

  2. remove from oven and let the potatoes come to room temp.

  3. in a shallow serving bowl, add the vegan labneh. use the back of a large spoon to swirl it around your bowl, add the potatoes in the center, and top with chopped chives, a few drizzles of olive oil, flaky salt, and a squeeze of fresh lemon juice.

similar recipes:

perfectly crispy roasted potatoes, every time

perfectly crispy roasted potatoes, every time

crispy smashed potato salad w/ garlicky yogurt vinaigrette

crispy smashed potato salad w/ garlicky yogurt vinaigrette

CHUNKY MONKEY BANANA BREAD MUFFINS (GLUTEN-AND-DAIRY-FREE) /  by Lindsey | Dolly and Oatmeal

comfort in the form of food. i think it’s a place where we’ve collectively found relief in these times (if we’re fortunate enough). the past few weeks i’ve been craving everything from eggs, to meaty pasta dishes, buttered toast, and very specific baked goods. i think the psychological toll of a pandemic has us reaching to foods that soothe us/make us happy. no wonder then, the internet is aflame with homemade sourdough, pasta & carbs aplenty, banana bread, focaccia, etc., etc., etccccc. yes, many have more time on their hands to cook and pick up a new hobby, be that cooking or baking. but many of us, have way less time if there are children running or crawling around the house. i am grateful to be able to spend this time with my family, so many with essential jobs don’t have the opportunity to do that. but i would be remiss if i didn’t mention that i’m exhausted. both frank and i can easily feel overwhelmed at any given moment. despite that, we’re trying to make the most of our days - art projects, little morning walks, lots of music and dancing, and baking - lots of baking!

but let’s talk muffins, because we all deserve one (or 10). i took a bit of liberty with the recipe title. if you’re familiar with the ben & jerry’s ice cream flavor, chunky monkey, then you already know there’s banana and lots of chocolate chunks and walnut pieces. not much has changed here, except that instead of ice cream, it’s chunky monkey in muffin format. which naturally means you can eat one any time of day.

we use a couple brown, spotty bananas - the kind that sit on the counter that no one wants to touch (they should be that ripe). from there we use a few different flours to get a super puffy/fluffy gluten-free muffin with a good texture to boot. i call for 1 cup + of chocolate chunks because you will want and need more to top these muffins. while a couple ingredients are non-negotiable, many of them can be swapped for what you have on-hand - so ask away in the comment section if you don’t have some of the ingredients, and i can do my best to guide you, because you’re going to want to make these asap 😉

all my love and wishes for good health ❤️

chunky monkey banana bread muffins | gluten-and-dairy-free

notes:

while i love the combination of flours here to achieve a really good muffin, some can be substituted if you don’t have them all on-hand. please ask in the comment section and i will do my best to guide you :)

print the recipe

| makes 12 large muffins |

  • 1 cup fine brown rice flour

  • 1/2 cup almond flour

  • 1/4 cup arrowroot flour

  • 1/4 cup oat flour

  • 2/3 cup coconut sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1 cup banana (roughly 2 large bananas), smooshed with a fork

  • 1/2 cup melted coconut oil

  • 2 large pasture raised eggs, at room temp

  • 1 teaspoon pure vanilla extract

  • 1 cup chocolate, plus more for topping

  • 1/2 cup chopped walnuts, plus more for topping

method

  1. preheat oven to 350°F, and line a muffin tin with 12 liners.

  2. in a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. in another large bowl, whisk together the smooshed banana, oil, eggs, and vanilla. mix the dry ingredients into the wet a little at a time, until combined. then fold in the chocolate chunks, and walnuts.

  3. evenly divide the batter among the 12 muffin tin liners, and top with extra chocolate and walnuts.

  4. bake in the center of your oven until a cake tester inserted into the middle of a muffin comes out clean, about 20-25 minutes.

  5. let muffins cool for 10 minutes, then carefully transfer the muffins to a cooling rack.

  6. eat warm, or at room temp. muffins will stay good for roughly 3 days on your counter, covered with parchment paper.

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STRAWBERRY-OAT COCOA MUFFINS

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COZY BANANA BREAD GRANOLA

COZY BANANA BREAD GRANOLA

DARK CHOCOLATE KABOCHA SQUASH MUFFINS

DARK CHOCOLATE KABOCHA SQUASH MUFFINS