I usually think up my bake off recipe a week before the holiday, but knowing that I need to make up for my absence at Thanksgiving, I’m getting a head start. These cookies and ice cream are a favorite so far. The cookies are classic chocolate chip with a hint of coconut from the oil and a nutty, salty bite from the pistachios. The ice cream is sweet and creamy from the vanilla-coconut base with a bit of tartness from the cranberry puree (both recipes sans gluten and dairy so everyone can enjoy!).
As mentioned in my last post, my favorite part of a meal are the stories shared around the table. It's why I titled this blog sobremesa, which in spanish translates to 'over the table' and refers to the post meal dialogue I love. I joke about my family's food traditions but I am very grateful we have them. They bring everyone around the table where there's no shortage of laughter.
*A side note - thank you all so much for your kind words about my first post. It never ceases to amaze me how the internet and social media brings people together. I heard from friends and family near and far, some of which I haven't talked to in years. I’m still basking in all the love you sent my way; it truly means the world to me. Big hugs! – A
pistachio chocolate chip cookies (gluten + dairy free)
Makes a dozen cookies or 1 10” skillet cookie
¾ cups soft coconut oil
1 cup cane sugar
1 tsp vanilla extract
¼ tsp salt (note: some pistachios come hella salty, if that’s the case omit this)
1 tsp baking soda
2 cups oat flour
½ cup oats
2 cups dark chocolate
½ cup roasted, salted pistachios
Preheat oven to 375
Cream coconut oil and sugar together in a stand mixer or by hand. Add egg and mix. Add vanilla, salt and baking soda and mix to combine.
Mix flour in ½ cup at a time. Add in oats, chocolate and pistachios and mix until just combined.
For regular cookies, place spoonfuls of dough on a greased or parchment lined baking sheet and bake until golden, 8-10 minutes. Allow to cool before eating or making into ice cream sandwiches.
For the skillet cookie, spread dough into a ½ inch layer in a greased cast iron skillet or baking dish. Bake until golden, 18-20 minutes.
cranberry vanilla ice cream (dairy free)
Makes 1 quart
Ice Cream Base
2 cans full fat coconut milk
¼ cup cane sugar
¼ cup maple
1 tsp vanilla
¼ tsp salt
2 cups fresh or frozen cranberries
¼ cup raw sugar
piece of orange peel or zest of ½ orange
2 small cinnamon sticks or a pinch of cinnamon
Make sure ice cream machine bowl is frozen solid.
Pour all ice cream base ingredients in a small sauce pan. Bring to a simmer and whisk until well combined. Chill for 1 hour in the freezer or 4 hours in the fridge (if you put it in the freezer, set a timer and don’t forget about it…speaking from experience ;)).
Once chilled, pour the ice cream base into the ice cream machine and churn until it's the consistency of soft serve, about 15-20 minutes.
Meanwhile, add all cranberry puree ingredients to the saucepan and simmer over medium heat until cranberries pop, about 10 minutes. Remove orange peel and cinnamon sticks and add cranberry sauce to the blender, puree and let chill.
In a loaf pan or quart container add a small layer of the soft serve ice cream to the bottom. Add a layer of cranberry puree, then a layer of ice cream, cranberry, ice cream and so on until you are out of both. If you like more of a soft serve consistency, place in the freezer for 30 minutes to 1 hour and serve. If you like the ice cream harder, freeze for at least 4 hours. Remove from the freezer 10 minutes before serving so it softens a bit and is easily scoopable :)