Watermelon with Mint

This is an appetizer we did for Samuel and Lisa’s wedding. I was dubious at first, but these little appetizers are delicious! That and it’s gluten and dairy free, simple, refreshing and really, really easy to make.

My trick to picking delicious watermelons:

  1. Don’t buy watermelons that have been sitting outside in the heat.
  2. Find heavy watermelons that sound hollow. Not thuds. Hollow.
  3. Test two or three potential ones to find the best.
  4. Try and buy from places that have set prices instead of by the pound. (you’ll save money that way)

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Watermelon with Mint

Ingredients:
Watermelon
Mint leaves
toothpicks

Directions:
Cut watermelon into 1″x 1″ cubes. Top each cube with half a mint leaf and secure it with a toothpick. Serve cold.

Monkey Sundaes

Don’t judge this till you try it. It’s is absolutely amazing and not too bananay. It’s like a soft serve, banana split!


Ingredients:
bananas , frozen and chopped into 1″ pieces
milk (regular, almond, soy…)
toppings of choice (coconut, chocolate syrup, peanut butter, Nutella…)

Directions:
In a food processor blend bananas with enough milk to get them completely blended and smooth.
Top with toppings of choice. I love fresh berries and chocolate sauce…

Chocolate Marshmallow Cookies

These are so rich and deliciously gooey that it is near impossible to eat more than one. They are also dairy and gluten free when using name brand products!

Ingredients: 
3 cups powdered sugar
2/3 cup unsweetened cocoa
1/4 teaspoon salt
3 egg whites
1 tablespoon vanilla
2 cups semisweet chocolate chips, or less
2 1/2 ounces toasted sliced almonds, if wanted
mini marshmallows

Directions: 
Preheat oven to 350 degrees. Line sheet pans with parchment or grease.
In a large bowl sift together (I didn’t) powdered sugar, cocoa and salt.
Beat eggs with a whisk for a minute or so. Add vanilla.
Combine dry ingredients with egg mixture. I used a stand mixer for this
Stir in chocolate chips and nuts (if using).
Form cookies and top each with 4-5 marshmallows. Pop into freezer if needed, for 5 minutes to chill slightly and keep cookies from spreading out too much during baking (I didn’t do this either).
 Bake 12-15 minutes or until marshmallows are golden brown. Let the cookies cool before removing from pan.