shydeer gets it together

Two-Ingredient Banana Chocolate Chip Ice Cream Bites
Prep time 3 hours Total time 3 hours Serves: 24

Ingredients

6 very ripe bananas
¾ cup mini chocolate chips, divided

Instructions

Line a baking sheet with parchment paper. Slice the bananas into ½-inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1-1/2 hours.
Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to softened just a bit, but still be frozen.
Place the bananas in the food processor and pulse/blend until smooth and creamy. Stir in ½ cup mini chocolate chips.
Grease a mini muffin pan with non-stick cooking spray. Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips. Place the muffin pan in the freezer for an hour.
Remove the pan from the freezer and pop each bite out with a knife. Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.
When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.

Notes
Store bites in the freezer for 2-3 months.

Spicy Potato Tacos
Servings 6 tacos

US Customary

Ingredients

**For the Spicy Potatoes
2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces
2 tablespoons olive oil
1 tablespoon cornstarch
2 teaspoons cumin
1 teaspoon sweet paprika
1/2 teaspoon ancho chile powder
Pinch cayenne pepper (or to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper

**For the Chipotle Sauce
1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed
1/3 cup water
2 tablespoons adobo sauce (from a can of chipotle peppers)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt

**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Metric

Ingredients

**For the Spicy Potatoes
0.91 kg russet potatoes, scrubbed and cut into 1/2 inch pieces
29.57 ml olive oil
14.79 g cornstarch
9.86 g cumin
4.93 g sweet paprika
2.46 g ancho chile powder
Pinch cayenne pepper (or to taste)
2.46 g salt
1/4 teaspoon black pepper
**For the Chipotle Sauce
129 g raw cashews, soaked in water 4-8 hours, drained, and rinsed
78.86 ml water
29.57 g adobo sauce (from a can of chipotle peppers)
29.57 ml red wine vinegar
4.93 g ground cumin
2.46 g onion powder
1.23 g garlic powder
2.46 g salt
**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

*Make the Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
*Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.
*Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.
*Drain the potatoes into a colander and rinse them with cold water.
*Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.
*Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.
*Make the Chipotle Sauce
Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.
*Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.
*Assemble the Tacos
Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.
*Serve.