Even after making two big batches of Chocolate Peppermint Oreo Treats, I had gobs of marshmallow creme leftover, both Fluff and Ricemellow. Feeling uninspired, I simply made some s'mores for an after-dinner treat. Spread some marshmallow creme on a graham cracker, melt some dark chocolate, spread that on the other graham cracker, mush the two together and freeze for 10 minutes. Yes, they are sooo good chilled, just so you know. Anyway, this became our nightly dessert ritual for about a week, until sadly, I ran out of graham crackers. Not wanting to continue this sugar fest by investing in another box of grahams, I decided to go back to basics.

I still had some rather large dark chocolate bars on hand (when your local store is blowing out 1 lb bars of dairy-free dark Callebaut chocolate for $.50 a piece, you stock up!), so I stayed with the choco-mallow theme and made some Easy Fudgie Crispy Treats. I known, nothing fancy, but when you have a chocolate craving, and want something the size of a chocolate bar (not simply a little square) without causing too much damage to your waistline, these will do the trick. Just a warning though, they may be ugly, but they are rather addictive! Head to One Frugal Foodie for the Recipe.

With Valentine's Day fast approaching, I have been seeking out sweet recipes that match the occasion. And what could be more fitting (in both color and indulgence) than a luxurious Red Velvet Cake. But this isn't any old cake recipe. This is a creation by Cybele Pascal, from her latest cookbook, The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Yes, it is dairy-free, egg-free, nut-free, soy-free, gluten-free, vegan, and ready to dazzle all of your loved ones.

From Cybele, "My whole family goes crazy for red velvet cake. It’s so gorgeous and festive and sounds so luxe. This old-fashioned Southern favorite can be made even healthier by using Seelect Natural Food Coloring, which I order online. That way, you can let them eat cake without the slightest tinge of guilt."

And the recipe ...

In looking through the recipes on my blog, I couldn’t believe I had yet to post a waffle recipe. Though I go through phases, I somewhat frequently whip up batches of the insanely easy Oatmeal Blender Waffles from Go Dairy Free: The Guide and Cookbook to have on hand. They freeze beautifully, and make a hearty breakfast that I can have ready in just five minutes (a quick pop in the toaster) when I don’t feel like making a big effort for breakfast.

Also, I do love oats, but I find a bowl of oatmeal weighs really heavy on my stomach as the first meal of the day … and though I can see how many bloggers love putting nut butter in their oats, the resulting texture is not pleasing to my palate. But, when I did some experimenting with my trusted blender waffle recipe, injecting it with some naturally healthy nut butter, I ended up with amazingly quick and easy waffles that don’t weigh you down. Yet, they are rich in fiber, and have just enough healthy fats and protein to keep me satiated.  And for you multiple free-from foodies, this recipe is vegan (dairy-free / egg-free), soy-free, and it can be made gluten-free and nut-free if you so desire. Head to One Frugal Foodie for the Recipe.

Freezing temperatures won't keep our sweet vegan reviewer, Hannah, from enjoying ice cream. Especially not a new soy-free, gluten-free, and vegan ice cream that is this creamy and delicious. Take it away Hannah ...

Transforming ordinary ingredients into something truly extraordinary: That's the basic idea behind the concept of alchemy, which Alkemie Ice Cream rightly exemplifies. Utilizing a unique base comprised of cashews, coconut, and agave, this small company is making a big splash in the frozen dessert market, setting itself apart from the competition with quality ingredients, and perhaps just a little bit of magic. Although still unavailable in much of the country, I went right to the manufacturer as soon as I caught wind of this mystical creation, and all but begged for a taste. Luckily, I needn't have pleaded so hard, as it turns out the people behind Alkemie are very friendly and easy to communicate with. I had three solid pack pints arrive on my doorstep in no time at all.

January always seems to be hectic, time for getting organized after the holidays and serious about our goals. Unfortunately for me, this also means a little less time for creating in the kitchen. Lately, my husband and I have been in throw-it-together mode. The results have beeen delicious (a dairy-free/gluten-free eggplant lasagna that I created and a spicy mushroom pepper pork stir fry courtesy of my husband), but alas, they really were using up the fridge meals that I just didn’t have the energy to measure and write down.

But in the spirit of things, I thought I would share one of my quick lunch meals, Ten-Minute Tuna Couscous. It is truly a speedy endeavor, flavorful, and quite versatile. The recipe, as I have made it numerous times for myself and a ravenous husband, is below. However, I tend to fiddle with the seasoning amounts often, so feel free to adjust to your own tastes.

I am planning on attempting a vegetarian / vegan version of it using lightly smashed chickpeas and a sheet of nori seaweed (cut into small pieces) in place of the tuna. Nori seems to have that great “from the sea” taste and I thought it might compliment chickpeas/garbanzo beans well. Head to One Frugal Foodie to see the recipe (and the new blog look!) and to offer any quick couscous lunch ideas you may have.

Just over two weeks into the new year and hopefully many of you are going strong with those healthy resolutions. For 2010 Ricki, blogger extraordinaire and talented dessert author, is encouraging people to "lighten up" in many ways, including the sweets department. To help quell those sugar cravings without the aftershock, she is offering numerous sugar-free recipes (with adaptations should you choose), including this delectable one for a rich and creamy Crimson Mousse ...

"Does anyone out there remember Jello 1-2-3?  Well, this mousse-like concoction reminds me of the top layer of that treat:  exceptionally light and airy, yet sweet, rich, and fruity (even though it doesn’t contain any fruit to speak of, as you’ll see below).  The color is vibrant and happy–light-hearted, even–and the flavor is a tantalizing combination of coconut, almond and vanilla, with an enigmatic source of sweetness blended in ..."