snixykitchen - Sarah Menanix - Snixy Kitchen snixykitchen

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- Sarah Menanix - Snixy Kitchen   Bay Area | Gluten-free seasonal recipes from a self-taught home cook |

Philly welcomed me back today with a humid heat wave today that felt like a VERY VERY warm hug that lasts a little too long, but at least we had plenty of ice cream to cool us off! Happy #nationalicecreamday  🍦• The recipe for this lightly sweetened honey & lemon thyme ricotta ice cream with warm peaches is an oldie but a goodie - get the recipe link in my profile! #icecream  •

I finally made extra crispy french fries AT HOME without deep frying. These golden wedges  were made in an air fryer - in partnership with @emerileveryday.  I resisted getting an air fryer for so long because I don’t like single use appliances, but I secretly wanted one if for no other reason than crispy fries – you too? Then the Air Fryer 360 came along with its multi-functions (toast, bake, dehydrate) and that’s an appliance I can get behind. So I’ve finally got a tray of  homemade crispy fries! I tossed these in nutritional yeast and fresh dill – inspired by the popcorn Erin made us at our kitchen style tribe retreat this spring – then served them with a  sour cream onion dill dip. 10/10 recommended for burger menu, movie night, or midnight  snacking. #EmerilEveryday  #PowerAirFryer360  #EmerilMakesItEasy  #ad 

Wishing I had a plate of @heartbeetkitchen ’s teff waffles topped with ice cream drizzled with @the_bojon_gourmet ’s chocolate tahini sauce to start my week. I snuck this shot when Amanda and Alanna made us dreamy waffle stacks on our retreat this spring. Lucky you, you can now find their recipes on their sites - & • I’ve been a bit quiet the past couple of weeks. After wrapping up a very busy June, I took a week off to hang with family in the mountains without cell service. But it’s been tough getting back into cooking/shooting. I’m fully DRAINED and feeling burnt out. Not because of work, though. I LOVE my work and wish I had more time and energy to do more of it, but LIFE and parenthood has been piling up with interrupted and insufficient sleep. No one in our house is sleeping well and I’m at the end of my rope. Physically, mentally, emotionally. I keep telling myself that soon - very soon - these two kids will figure out how to share a bedroom and we’ll all get a good night’s sleep. Until then, we’re barely hanging on and I’m prioritizing being a present and (somewhat) less grumpy mom over my need/desire to develop and shoot new recipes. Hoping this step back from self-imposed deadlines will help me fill my cup back up. • Relatedly: Ira’s nanny is here for a few hours today so I can work and all I want to do is take a nap, but instead, I feel so guilty and all I can think about how much I’d be paying to SLEEP. Maybe I’ll make waffles and call it work...

{New} Chocolate mochi donuts! These are the baked donuts of your dreams. Ultra-chocolate-y, gooey & chewy, with a crisp exterior. When @emmakmorris  and @the_bojon_gourmet  requested I make these on our ladies’ retreat this Spring, I was like “okay, TWIST MY ARM.” Then made three different batches until they were perfect. • I’ve topped them with both chocolate and matcha glazes and included an option to make a chocolate black sesame donut base! Don’t have a donut pan? You can also bake them as muffins! • I’m making them in my stories today - get the recipe link in my profile! • #mochidonut  #mochicake  #mochi  •

I’ve got plans for flag-themed berry pie this week! • We’re heading to a family cabin to celebrate the 4th by swimming in the lake and eating lots of watermelon. Zo was so excited, she got in the car 20 minutes before we were ready to leave. Ira was so excited he napped only 40 minutes and now has another 2-hour drive ahead of him 😳 • Get a link to the recipe for this triple berry pie with gluten-free cardamom crust in my profile! #berrypie  •

These are my favorite cookies 🍪 🍪 • A couple of months ago, @hellolisalin  texted me while eating a sad sandy $3 gluten-free chocolate chip cookie, asking if I could make her a better one. Her timing was 👌🏼 because I’d been working on turning my mom’s butterscotch-y oatmeal chocolate chip cookies into a gluten-free recipe. Last night I finally got to serve her fresh from the oven gluten-free oatmeal chocolate chip cookies - and I sent her with a dozen of these cookie dough balls to bake at home. They bake up thin and chewy with crisp edges, puddles of chocolate, and deep butterscotch-y notes that come from a combo of butter, dark brown sugar, and teff flour. 10/10 recommend heading into the weekend with a batch! Recipe link in profile! #glutenfree  #chocolatechipcookies  #oatmealcookies  •

Repeat after me: Gluten-Free Cream Puffs. Crisp light airy choux pastry buns filled with whipped cream - these are unreal! AND I made them in an air fryer in partnership with @EmerilEveryday.  I just got the Air Fryer 360, which is more than just an air fryer – it can do a bunch of other things like toast, bake, dehydrate, etc. – multi-use appliances FTW! Of course I had to air fry dessert first and cream puffs seemed like a good place to start since they’re crispy and puffy like a donut. Truth be told: I’ve never actually had a glutinous cream puff, but Lucas says these are just like the real deal. I’m making them in my stories today! #EmerilEveryday  #PowerAirFryer360  #EmerilMakesItEasy  #ad 

I’ve got a batch of this fresh avocado mint chocolate ice cream in my freezer. The California sun is out so I’m churning homemade ice cream on repeat. I usually make vegan ice cream, and this version with local premium @ca_avocados  is even more creamy than usual. Two full avocados give the ice cream base a mouthfeel almost like rich buttermilk ice cream – you’d never believe it was vegan. Flavored with fresh mint from the garden and swirls of bittersweet chocolate that break into shards when scooped, this ice cream is the most refreshing way to kick off the warm weather! For the best flavor and texture, look for ripe California-grown avocados. #WestCoastBestAvos  #Ad  • Avocado Mint Chocolate Ice Cream 1.5 quarts • • One 14oz can or three 5.4oz cans coconut cream • One 13.6oz can full-fat coconut milk • ¾ cup turbinado sugar (or cane sugar) • 2 tablespoons maple syrup • 1 tablespoon coconut oil • 1 tablespoon vodka (optional, but adds creaminess) • ¼ teaspoon kosher salt • ½ cup fresh mint, packed • 2 ripe Fresh California Avocados • 1/8 - ¼ teaspoon peppermint extract • 4oz bittersweet chocolate, melted and cooled 1. Stir coconut cream, coconut milk, & sugar in a medium pot over medium heat, until sugar dissolves. Stir in maple syrup, coconut oil, vodka, & salt. Transfer to a bowl carefully set another bowl of ice water and cool until room temp. 2. Place mint in a sieve over a heatproof bowl. Prepare a second ice bath. Pour boiling water over mint & blanch for 20 seconds. Transfer mint to the ice bath to shock it. Remove mint from water, squeeze out as much water as possible, & place in blender. 3. Pour cooled cream over mint. Add avocado and peppermint extract. Blend until smooth. Place cream in the fridge or in a bowl over an ice bath to chill. 4. Put a loaf pan in the freezer. Pour ice cream base into the ice cream maker with it running. Follow directions on ice cream maker to churn the base into ice cream the consistency of soft serve, about 15-18 min. 5. In thirds, spread ice cream into the chilled loaf pan, then drizzle with chocolate. Repeat 2x with remaining ice cream and chocolate. Cover and freeze until firm, preferably overnight.

{New} Gluten-Free Chocolate Peanut Butter Pie – aka my latest go-to pie for summer entertaining. Made in partnership with @RodelleVanilla  (ad), this pie has a deep dark cocoa cookie crust and two no-bake layers of whipped chocolate and peanut butter cream filling. The whole thing tastes like a dark chocolate peanut butter cup in creamy pie form. Zoella and I first baked this pie fancy-free with no measuring as a last-minute pie for Pi Day and it was so delicious, I’ve recreated the recipe for the blog! • For years, Rodelle’s gourmet or organic baking cocoas have been the only cocoa powder I’ll use because they give my chocolate desserts a deep dark appearance and rich chocolate notes. Here I’ve used Rodelle Organic Baking Cocoa in both the crust and the creamy chocolate layer (and a splash of chocolate extract too). • Head to my stories to see some behind-the-scenes videos of the pie in process – get the recipe link in my profile! With rich chocolate and a creamy chilled filling, it’s summer’s new best friend. #MadewithRodelle  #peanutbuttercup  #chocolatepeanutbutter  •

Zo’s been asking me all year “is it strawberry season yet?” And finally the answer is YES! 🍓🎉 Time to make these gluten-free strawberry galettes with thyme and balsamic! Get the recipe link in my profile • Also - I’m sharing a 🍓❤️ video @the_bojon_gourmet  and I made for @castrawberries  in my stories today! #castrawberries  #strawberries  #galette  •

{New!} Zucchini and roasted almond pesto pasta (+ a giveaway below!). I blended raw zucchini into the almond pesto to pack in extra veggies (and hide them from my toddler) - the zucchini makes the pesto extra creamy. Made in partnership with @DiamondNuts  (ad), I then topped the pasta with more chopped roasted almonds for crunch and crispy pancetta (leave this off for a veg-friendly version!). Get the recipe link in my profile! #MadeforHomemade  #zucchini  • GIVEAWAY! I’ve teamed up with @diamondnuts  who are giving away a year's supply of Diamond of California Nuts to one Snixy Kitchen reader. I’ll pick one random US winner from the comments by 6/26/19 at midnight. To enter: 1- Like this post. 
2- Follow @diamondnuts 
3- Tag a favorite friend in the comments. More tags = more entries! •

This avocado key lime mousse with toasted macadamia nuts is a refreshingly bright dessert that screams California. It tastes exactly like a whipped key lime pie, but it’s sweetened only with maple syrup, is vegan, and is made with @ca_avocados ! When whipped with coconut cream, local premium avocados give the mousse a light and airy creamy texture. Key lime zest and juice flavor the mousse with tartness balanced by a hint of maple syrup, and toasted macadamia nuts add a textural crunch. When I started dating Lucas (from Texas), he was shocked by the way Californians put avocados in everything. Now he’s also a super fan and we joke to our friends who visit, “welcome to California, have an avocado.” Today I’ve gone full California and turned fresh avocados into dessert. This avocado key lime mousse is the perfect healthy dessert for summer entertaining! (And if you’re skeptical, don’t worry, I promise it doesn’t taste a lick like guacamole.) #WestCoastBestAvos  #Ad  • Avocado Key Lime Mousse • 1/3 cup coconut cream, solid cream only (or solid cream only from canned full-fat coconut milk), chilled 12 hours • 1½ ripe Fresh California Avocados • ¼ cup maple syrup • ¼ cup key lime juice (2-3 limes), or regular limes • 1½ tablespoons key lime zest (1½ limes) • 1 tablespoon coconut oil • ½ teaspoon vanilla extract • ¼ teaspoon kosher salt For serving • 1/3 cup coconut cream, solid cream only (or solid cream only from canned full-fat coconut milk), chilled 12 hours • 1 teaspoon maple syrup • ¼ teaspoon vanilla extract • ¼ cup chopped dry roasted macadamia nuts, • Lime slices, for garnish INSTRUCTIONS: 1. Add all of your mousse ingredients to a high-powered blender/food processor and puree until completely smooth, scraping sides as needed. Divide among four ramekins and chill for at least 2 hours. 2. To serve, put remaining thick coconut cream into a stand mixer with whisk attachment or bowl with a hand mixer. Mix as you would whipped cream until soft peaks form. Add maple syrup & vanilla & mix until fluffy. 3. Serve chilled dolloped with cream and garnished with macadamia nuts and lime.