Gluten Free Chocolate Trifle Dessert

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Most days, we feel like we spend all day in the kitchen.

Wake up. Cook breakfast. Pack lunches. Clean up. Snack time. Lunch time. Clean up. Another Snack time. Cook dinner. Clean up.

Seriously, the amount of dishes we wash at times seems endless. We love to cook and bake for our families, but sometimes a lady just needs a break.

A break doesn’t have to mean a sacrifice in a really yummy, chocolate dessert. We made a gluten-free chocolate trifle and it was g-double-o-d, good. Our DIY football pennants added a touch of cute to the taste of chocolate-y yum! These would make for a delicious dessert at your next football tailgate or party! Plus everyone loves dessert in a jar.

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Gluten-Free, No Bake Chocolate Trifle

Ingredients

  • Udi’s Dark Chocolate Brownie Bites broken into pieces {if you want to bake a little, you can make a whole pan with the Namaste mix}
  • Whipping Cream, homemade or the store-bought kind will work
  • Chocolate pudding, KozyShack

All you have to do is layer in this order, brownie, pudding, whipped cream and repeat. No baking necessary. Then, the best part…devour. Even the non-gf people will ask for more!

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Recipe: Gluten Free Peach and Blueberry Crisp

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Jenna has been eating gluten-free for many years; Jodi and I have joined our sister in the fight against gluten on our bodies in recent years/months. So, sometimes we think our palette is somewhat jaded. Are we so accustomed to eating GF that we think a pizza that resembles the taste of cardboard is actually good? Many gluten-free items are good now, and there are so many options, but at times it’s hard to get some of our favorites to taste like the real thing.

This past weekend was not only a success because we were all together {which is our most favorite times}, but also because we shared laughter and tears over a delicious, homemade gluten-free Peach and Blueberry Crisp. Whatever you want to call it – Peach and Blueberry Crisp or a Peach and Blueberry Crumble – it was a good one.

It’s sad to see summer near an end – so celebrate what’s left of it – and what’s left of summer’s ripe peaches.

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Gluten Free Peach and Blueberry Crisp
recipe adapted from Ina Garten

For the fruit:

  • 6 ripe peaches
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup gluten free all-purpose flour
  • 3/4 cup fresh blueberries

For the crumble:

  • 3/4 cup gluten free oats, ground
  • 1/4 cup gluten free all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/4 cup pecans, broken into small pieces

Directions:

  • Immerse the peaches in a medium saucepan with boiling water for 30 seconds to 1 minute.
  • Remove them and immediately set in cold water.
  • Peel the peaches, slice them into small wedges, and place them in a large bowl.
  • Add the lemon juice, sugar and flour. Toss well.
  • Mix in the blueberries.
  • Spoon the mixture into a pie dish.
  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large bowl. With clean hands, gently break the butter apart and mix with the dry ingredients. Continue to blend the ingredients together with your fingertips to form pea-size crumbles.
  • Sprinkle the crumble topping over the fruit in the pie dish.
  • Top with pecans.
  • Place the pie dish on a baking sheet and bake for 40-45 minutes, or until the top is brown and the crisp is bubbling.
  • Serve warm with vanilla ice cream….or plain! So yummy.

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Look…It’s Ice Cream Shaped Like an Avocado for Dessert!

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Avocado + ice cream.

It’s not an everyday pairing. At first thought, it sounds creamy, slightly odd and interesting.

Well, after experimenting a bit in the kitchen, we can tell you that the combination of an avocado + ice cream dessert is delicious.

We wish we could take total credit for this idea. However, if there are any Triple D {Diners, Drive-Ins and Dives} fans out there like Jessica’s hubby, you may have seen an episode where a Mexican restaurant made an exact replica of an avocado for dessert; except instead of an avocado, it was homemade avocado ice cream in a chocolate shell, and a homemade caramel and chocolate ball inside. Yum!

We would have attempted actual avocado ice cream, but we went with something easier to make {just buy and scoop}, and sweeter {not as healthy}. Plus, the gelato had the word Sicilian in it, and being of Sicilian heritage, it was a no-brainer.

At your next party, surprise guests with an avocado dessert…or at least Avocado shaped ice cream for dessert. It will be a hit!

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You’ll Need:

Directions:

Make the Chocolate Avocado Shell

  • Step 1: Melt the chocolate wafers. We melted it via microwave in 30-second intervals until it was melted. Stir until smooth.
  • Step 2: Blow up a balloon about the size of an avocado.

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  • Step 3: Prepare a baking sheet with wax paper or parchment paper.
  • Step 4: Make sure the chocolate is slightly cool.
  • Step 5: Gently dip the balloon in the chocolate, coating the bottom half of the balloon.

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  • Step 6: Place on the baking sheet. Repeat for as many bowls as you want to make. Place the baking sheet in the refrigerator for about 10 minutes.

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  • Step 7: To release the air from the balloon, pinch the balloon and use a tack or knife to puncture a small hole.

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  • Step 8: Release the air gradually. If the air is released too fast, the bowl will be more likely to break.
  • Step 9: Carefully peel the deflated balloons from the bowl, trying not to press down or squeezing the bowl.

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Add Ice Cream to the Shell

  • Step 1: Remove the ice cream from the freezer, and let it thaw slightly so it’s easier to mold without breaking the shell.
  • Step 2: Gently add spoonful’s of ice cream into the chocolate ‘avocado shell’ until it’s full.
  • Step 3: Press a Lindt chocolate truffle into the ice cream so it looks just like the nut inside an avocado.

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  • Step 4: Place the sweet DIY ice cream avocados into the freezer until you are ready to serve.

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4th of July Picnic with Astrobrights Papers

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Growing up with sisters, we shared many experiences together. We shared closets and fought about clothing daily. We shared cars as we made the 45-minute commute back and forth to school. We shared a bed every Christmas Eve before we awoke to presents under the tree. We lived and studied abroad in Florence, Italy. We were teammates on our High School tennis team. We stood next to each other at each other’s weddings.

But, our most recent endeavor is our most favorite. We became moms…together. Our children span from 6-years-old down to 7-months-old, and our children now have the amazing gift of growing up with their cousins.

Now, we text and talk in the wee hours of the morning as we breastfeed our babies. We share photos and videos as our kids take their first steps. We relate to being totally and utterly exhausted, yet blissfully happy when we see our children smile. And, we are overcome with joy when we see our children playing together.

Our children are blessed to spend every holiday together. Watching the fireworks together on July 4th is one of our favorites. So, when presented with an opportunity to plan a 4th of July picnic with ASTROBRIGHTS® Papers, a line of vibrant color paper, we were delighted to bring our families together to celebrate. Armed with a stack of red, white and blue paper, sharp scissors and a really big donut, an Independence Day picnic can be really fun, inexpensive and absolutely adorable.

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Here are some of the details we used to #Colorize our red, white and blue picnic!

INCORPORATE FUN FACTS

We wanted to educate our children, and talk about the history of our fine country. So, we incorporated facts about the U.S.A into our picnic. We used the round labels on top of the mason jars, and to seal our peanut butter and jelly sandwiches.

The round labels with interesting facts are available for FREE. Click here for the free printable.

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LEARN ABOUT AMERICAN GEOGRAPHY AND ALL 50 STATES

We learned a little geography 101 prepping for this picnic. We wanted to incorporate the shape of good ‘ole U.S.A and all the states that make up this fine country in our picnic. So, we cut, and cut, and cut some more. You can find the shape of the U.S.A, as well as all 50 states for free online. Our Silhouette electronic cutter came to the rescue when our eyes were blurry at 1 a.m.

Who doesn’t love a gigantic donut?! Cut outs of the 50 states on toothpicks were positioned all over the donut. So, as the kids devoured, we talked about the shape of the states.

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We made DIY patriotic paper fans, both large and small, with ASTROBRIGHTS® Papers. Click here for the full tutorial. We used the fans to cover the wagon wheels, and decorate the wagon handle. Each fan represented the U.S.A with a cut out of the country in the center.

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All the picnic essentials were made of paper, of course. Follow this tutorial to make a DIY paper chip bag {we used 8×8 paper}. We sealed the chip bag with a cut out of the USA. The blueberries were propped up in a paper cone, and each child had their own brown paper bag with their name stamped at the bottom of it. Everyone was happy!

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A paper cut out of the U.S.A served as our sparklers sleeve, and the perfect decorative stakes around our picnic site. We covered match boxes with red, white and blue stars and stripes because you can’t light a sparkler without a flame, and a matchbox on July 4th isn’t a matchbox unless it’s red, white and blue.

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PLAN AN ACTIVITY

The most important part of our country’s Independence Day is to remember, honor and thank the men and women that serve our country. Their sacrifice is more than we can imagine, and our children may not know first-hand what it’s like to live in a military family, but they do need to understand that we always need to take the time to thank our military, no matter how big or small our thank you may be. With this free printable from Fleur de Lis, you can print these postcards, draw a photo on the back and mail them to someone in service. Or, they can be dropped off at a military establishment. Click here for the free printable.

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CELEBRATE WITH STARS & STRIPES

No 4th of July picnic is complete without our flag’s stars and stripes. We covered a Radio Flyer wagon with the American flag, then accessorized with paper.

We had the perfect setting under a large Willow tree, and our hanging stars made it all the more festive. The stars are easy to make. Learn how to make them here.

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We created DIY flags for the kids with a large USA on top and flowing strings of red and white paper stripes below. The kids loved to run around with their flag banners.

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May the stars and stripes forever fly, and may you have a wonderful, sparkling July 4th!

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You can find more inspiration and ideas to COLORIZE your life at COLORIZE.tumblr.com and the following social feeds.

Facebook | PinterestInstagram

Thanks to Meredith Moran Photography for spending the evening with us and our crazy families to capture these photos.

DIY ABC Block Cupcake Topper

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A B C
It’s easy as, 1 2 3
As simple as, do re mi
A B C, 1 2 3

These DIY ABC Block Cupcake Toppers are easy and adorable…and edible if you just can’t help yourself. It’s semi-homemade, so it will look like you took the time to make it special, but you don’t even have to turn on your oven. Win, win!

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Ingredients:

Directions:

  • Make groups of 6 cookies on the counter.
  • Add frosting to one edge of a cookie {this will be your base}, and quickly place another cookie along the line of frosting.

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  • Repeat until you have 4 sides. Every time you add a cookie, be sure to add frosting along its side, so it can stick to the cookie next to it. Be gentle with the block while the frosting is still wet.

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  • Once you have all the sides, add frosting to the tops of all the cookies, and add the top cookie.
  • Gently place the block on the counter, and let the frosting dry for 5-10 minutes until it hardens.
  • Pour a pile of sprinkles in a small bowl.
  • Add a small strip of frosting along all the sides and side-by-side dip the wet frosting into the pile of sprinkles until its fully coated. After all the sides have been covered with sprinkles, set aside to let dry.

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photography by Meredith Moran Photography