little gordo creemee stand

I’m an avid soft serve and fro-yo lover, so I always jump at the chance to try tasty local spots when I’m traveling. On a recent work trip to Burlington, Vermont, I got the opportunity to try a local delicacy known as a creemee, and was not disappointed in the least! Creemees are a super popular treat in Vermont, I learned, and they’re basically soft serve ice cream, but with perhaps a higher butterfat content, making them super creamy and delish. Yes please! Maple creemees in particular are very common here, since high quality maple syrup is so plentiful in the region. Little Gordo Creemee Stand is a cute little spot in Burlington that I came across on Instagram, and decided I had to try it out! It was a wet, chilly, snowy day, but that didn’t stop my mom & I from making the trek over. After some deliberation, I went with a chocolate creemee topped with plenty of sweet & salty peanut brittle. So delish! I’m all about a mix-in or topping with my soft serve, and I loved the crunchy texture that the brittle added. My mom is more of a purist- she went for a straight up banana creemee, and was super pleased as well! I can say for certain I’m now a creemee fan, and hope to be able to enjoy more of them soon!

cali cream ice cream

My family loves a good ice cream spot. Even better when there’s endless flavors with seasonal and dairy-free options as well! We got the chance to visit Cali Cream Ice Cream when we were visiting Encinitas recently, and it did not disappoint. They churn out all homemade flavors made in small batches at this location as well as in San Diego. Although I do get slightly overwhelmed when there’s so many choices (57?!), but the employees were awesome and let us try several flavors to help make our decisions. I ended up with a cup of Graham Central (graham cracker-flavored ice cream with graham ripple and chocolate covered honeycomb crunch) and Coffee (dairy-free, but still super creamy and delish)! My husband went for a couple super chocolatey options as per usual- Oreo Dough, a chocolate chip cookie dough ice cream with large chunks of Oreo cookies was a huge hit. My son Dylan even got a free kiddie cone for his birthday! Yum! I definitely need to go back ASAP for the S’mores, Praline Pecan, Almond Joy, Coconut Cream Pie, Gooey Fudge Brownie…. You get the idea, let’s just say there’s a lot of flavors on my list to try. And now there’s likely seasonal holiday options as well? Yes please!

grain-free pecan pie bars

I can’t believe the holiday season is soon upon us. This year has really flown by! One of the first things that comes to mind when I think holidays is holiday baking! From festive pies at Thanksgiving to cookie exchanges at Christmas, I’m truly here for it all! Pecan pie is a southern fave for good reason- that gooey caramelized filling, with candied pecans, and a buttery shortbread crust is hard to beat. But to be honest, many pecan pies can be sickeningly sweet, and I’m not a huge fan of the corn syrup filling that is traditionally used. I also understand pies can be a bit of an overwhelming undertaking, and so I love the approach of somewhat more casual pecan pie bars! These in particular are made with a coconut milk and date filling, along with a butter and almond flour based crust. Plus lots of gooey pecans!

These are equally as delicious as their pie-counterpart, but can be eaten with your hands! Served in a bowl topped with a big scoop of ice cream ain’t bad either, just sayin’. My bestie Rachel Mcconn at Rachel Mcconn Wellness (who I’ve baked with before & also loves a good sweet treat) developed this grain, gluten, and refined sugar- free pecan pie bar recipe, and asked me to test out the recipe for her. Okay, fine, twist my arm ;) These turned out super tasty- not to mention made the house smell absolutely fantastic- and I think they’d make a perfect addition to any holiday table. She has offered to share the recipe with my readers- so head on over to her site for the recipe! As always with RMW recipes, these are free of all gluten, grains, and refined sugars, so those with any allergies or restrictions can still indulge freely as well. Hope you enjoy, and happy holidays!

brown butter peanut butter pretzel rice krispie treats

brown butter peanut butter pretzel rice krispie treats

I love a sweet and salty treat- it’s such an addicting and comforting combo for me. I can’t help but reach for more! Add in a delicious, childhood goodie like rice krispie treats, and you’ve got yourself quite the tasty (yet easy!) dessert! I’d been craving rice krispie treats lately, and while there’s nothing wrong with the tried and true classic, I wanted to shake things up a bit. Since I love adding mix-ins to my baked goods, I figured I’d toss in some creamy peanut butter and crunchy pretzels to take these to the next level. Plus, I browned my butter before adding the marshmallows to the pot, which really kicks things up a notch. That nutty, caramel flavor from the brown butter is just oh so good in these rice krispie treats. Feel free to swap out a different nut butter if you’re not into peanuts, or use gluten free pretzels if you need. I kept things classic in this case, and I must say- they’re super delish! The peanut butter glaze is just a lil extra somethin’ somethin’ on top. Totally not necessary, but a welcome addition for sure :) A few lil tips and tricks to pass along to make these extra tasty: 1) Instead of melting all the marshmallows into the browned butter, save 1-2 cups to mix in at the end with the cereal. This ensures you get ooey gooey pockets of marshmallow goodness in your finished product! 2) Use your empty butter wrapers or a greased spatula when spreading the treats into the pan, to prevent them sticking to everything! 3) Be careful not to pack down the rice krispie treats too hard in the pan! Just a gentle press, otherwise you’ll end up with thin, hard treats, and no one wants that! I hope you enjoy :)

Brown Butter Peanut Butter Pretzel Rice Krispie Treats:

Peanut Butter Glaze:

Line a 9×13 inch baking pan with parchment paper & grease with butter or cooking spray. Melt the butter over medium heat in a very large pot. Once melted, continue cooking for a few more minutes, constantly stirring. Mixture will bubble and foam, and you’ll know it’s browned when it’s a golden color and smells nutty. Careful not to burn it! Add all but 1 cup of marshmallows, and stir until completely melted.

Remove from heat, then immediately stir in the peanut butter, vanilla extract and salt. Lastly, fold in the Rice Krispies cereal, crushed pretzels, and remaining marshmallows. Make sure everything is evenly coated in the peanut butter marshmallow mixture. 

Transfer mixture to prepared pan. Using a rubber spatula (or the butter wrappers), gently spread mixture to fit the pan, careful not pack it down too hard. Allow treats to set for at least 1 hour at room temperature before slicing. Make the glaze in the meantime, if using. Whisk all ingredients together until smooth. You may warm the peanut butter first if need be to get it to a runnier consistency. Lift the rice krispie treats out of the pan using the parchment paper, drizzle the glaze on top, and cut into squares. Enjoy! These are best the day they’re made, but will stay fresh in an airtight container at room temperature for a few days. 

brown butter peanut butter pretzel rice krispie treats

oneg bakery

I can’t tell you how many times I’ve drooled over Instagram photos of the chocolate babka from Oneg Bakery (now called Williamsburg Heimishe Bakery by Oneg) in Brooklyn. The babka looked absolutely to die for- like rich, gooey, chocolate heaven. It honestly felt like a tease being so far away in LA, so on a recent trip to New York, I knew I had to stop in. This unassuming classic Jewish bakery in South Williamsburg has gained quite the reputation for its decadent chocolate babka. Sold by the weighted slab, you can buy as much or as little as you want, and indulge that sweet tooth to your heart’s desire.

I walked over one afternoon with my son, and could hardly contain my excitement. There are a few other tasty looking Jewish delicacies available as well- think challah, rugelach and hamantaschen- but I was on a mission for babka! One extra thick slice of ultra chocolatey babka, please! We took it to go, and I am mediately dug into it upon getting back to the apartment. Wow, just wow! I hardly have words. This babka is not for the faint of heart, and only for the truest of chocolate lovers out there. Doughy layers overflowing with gooey chocolate, with a nice crisp crust. What could be better?

To no one’s surprise, my son was a huge fan as well. I loved watching him dive right in, becoming a total chocolatey mess in the process. He kept saying “more”, I finally had to cut him off for fear of a sugar crash. PS, Oneg’s babka freezes well too, so don’t be shy about getting an extra large piece so you can enjoy delicious babka for days on end. Yum!

seed + mill

This should come as no surprise to anyone by this point, but I have an obsession with tahini. The smooth and creamy paste (akin to nut butter) made from ground sesame seeds is truly one of my favorite things! I love baking with it and eating it in all the ways, any time of day- whether it’s in my tahini chocolate chip blondies or made into a simple salad dressing or spooned into medjool dates with chocolate, I am here for it!

No surprise then that I am a huge fan of Seed + Mill, a cute tahini and halva focused shop in New York City’s Chelsea Market. They make some of the best, smoothest, and creamiest tahini around (luckily you can order this online), and not to mention delicious halva as well! For those of you who don’t know, halva is a traditional Middle Eastern fudge-like confection made with tahini (sesame seed paste), sugar, spices and nuts. In fact, the Arabic word halva translates to “sweetness.” It’s sweet, but not obnoxiously so, and delightfully nutty, fluffy, and crumbly. Seed + Mill whips up some seriously delicious halva flavors at their store- Toasted coconut dark chocolate? Pistachio? Date walnut? Ginger? Yes please, my mouth is watering already! These are sold by the slab, so pick a few to take home and try out. You won’t be disappointed.

Perhaps even more exciting for me was the tahini soft serve ice cream that Seed + Mill churns out. It’s made with goat milk, so perhaps less irritating for those with lactose sensitivities, and oh so creamy and delicious! It’s finished with crumbles of halva and a generous drizzle of tahini – so heavenly I can hardly stand it! Now that I’m back in New York next week, I cannot wait to return soon to get my fix.