Quick Chocolate Glaze

It's somebody's birthday and she wanted an ice cream cake. I used a gluten-free boxed mix for the top and bottom layers (chocolate) and Breyer's Neopolitan ice cream for the middle layer. Once I had the cake assembled I was in a quandry about the frosting. So I threw together this Quick Chocolate Glaze and - voila! - the cake was properly finished. It is sitting in my freezer just begging for a sliver to be cut out for tasting. No one would notice, right? Right? Okay, maybe one little person would notice. Alright, I'll keep my paws off...for now!

Ingredients
1/2 cup coconut milk
1 cup mini semi-sweet chocolate chips
1 T cocoa powder

Directions
Heat milk and chocolate chips in a small saucepan on low heat, stirring constantly. When the chocolate is melted, stir in cocoa powder until smooth. Remove from heat and let cool for 5-7 minutes.

Pour all glaze on top of cake. (I used a 9-inch round cake.)

Using the back of a spoon, spread glaze evenly over surface of cake, allowing some to drizzle down the sides.

Refrigerate to cool.

Cherry Chocolate Chip Ice Cream

This is my new favorite dessert. My daughter thinks I could sell it - it's that good! It tastes like a decadent treat, full of creamy flavor and bits of chocolate. Cherries are a terrific source of Vitamin C and antioxidants. Plus, they are naturally sweet. This is one you don't want to miss. Don't forget to leave a comment to let me know how you liked it!

Ingredients
1 cup frozen dark red pitted cherries
1/2 cup vanilla almond milk
1 T mini semisweet chocolate chips

Directions
In a high-powered blender, mix frozen cherries and vanilla almond milk until partially smooth. Add chocolate chips and mix for 10-20 seconds more. Serve immediately. Makes 1 serving with 215 calories

Coco-Oat Date Cookies

It has been a month since I last posted. Between family vacations and end-of-summer activities, I've been busy! But not too busy to whip up these enjoyable cookies. Each bite has a taste of coconut, dates, oats, and spices. It may be like a furnace outside but it's never to hot to warm your kitchen with freshly-baked cookies.

Ingredients
3/4 cup Smart Balance, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 t vanilla
2 cups gluten free flour blend
3/4 t baking soda
3/4 t salt
1 t cinnamon
dash nutmeg
1 1/2 cups whole oats
1/3 cup flaked coconut, sweetened
4 dates, coarsely chopped

Directions
Preheat oven to 375 degrees. Soften Smart Balance, add sugars, and cream until smooth. Beat in eggs and vanilla. Combine flour, cinnamon, nutmeg, baking soda, and salt. Stir in oats, coconut, and dates. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 10-12 minutes. Makes 2 1/2 dozen cookies.