Friday, June 27, 2014

Peanut Butter Banana Muffins (Paleo)

Dont mind me, Ill just be over here, snacking on delicious treats and sweets and healthy snacks. I found this particular recipe and it was healthy, paleo, and I had a hankering for some muffins. These are moist (because of the bananas), not too sweet, and a fantastic snack. They also combine two different flavors that you wouldn't always think would go together. But for this particular muffin, it totally works! I used crunchy peanut butter which actually gave it great texture and a little crunch :) The recipe doesn't seem like it would make a dozen muffins because there is only 1/4 cup of flour in it, but it really does make enough! My favorite part is they are gluten and dairy free! Always a plus. Try 'em out and comment and let me know how they turned out!

xoxo



Peanut Butter Banana Muffins (Paleo)

Makes: 12 muffins

Total Time: 30 minutes

INGREDIENTS:


  • 1 Cup organic creamy or chunky peanut butter
  • 2 Ripe bananas (fresh or frozen, mashed)
  • 3 Eggs
  • 1/4 Cup + 3 Tablespoons sifted coconut flour
  • 1/4 Cup coconut sugar
  • 1/4 Cup + 1 Tablespoon almond milk (unsweetened and original flavored)
  • 3/4 Teaspoon baking soda
  • 1 Teaspoon 100% pure vanilla extract


DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a muffin pan with muffins paper liners and set aside.

2. In a large bowl (or Kitchen Aid)  mix the bananas, eggs and peanut butter. Use a wire whisk to mix or use the whisk attachment for your Kitchen Aid.

3. Add the rest of the ingredients and mix well.

4. Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way.

5. Bake for 20-25 minutes or until slightly golden brown on top.

6. Remove from the baking pan and cool muffins on a wire rack until cool.

7. Store in an air tight container for 2-3 days or you can put them in the freezer and freeze as well.


Recipe adapted from: Eat Good 4 Life


Wednesday, June 18, 2014

Peach Lemonade Cocktail

Fourth of July is almost here my friends! One of my favorite holidays. We get to celebrate our country's freedom and independence with awesome food, great company, and magnificent fireworks. The food at parties or get togethers usually consist of cakes with american flag frosting, pie or BBQ food like burgers, hot dogs, and corn on the cob. Drinks come in the form of cheap beer, lemonade, or cocktails. Everyone likes a good ol' American BBQ! So this year instead of making a traditional 4th of July cake or pie (which I would normally do just because I love baking so much) I decided to branch out and make a cocktail! I'm not a huge drinker, I have an occasional drink when I go out to dinner. But I found this recipe called Roasted Peach Lemonade and the name caught my eye and it sounded so great, I decided to try it! I modified it, added a couple ingredients and boom, it was a refreshing and fruity cocktail. Of course you can leave the alcohol out and just have it be a lemonade mocktail and it tastes wonderful!


Cheers!
xoxo






Peach Lemonade Cocktail 

Makes 2 12oz glasses

INGREDIENTS:


  • 4 Medium ripe peaches, pitted and sliced in half
  • 1-2 Tablespoons granulated sugar
  • About 3 cups fresh lemonade
  • 1 cup San Pellegrino sparkling mineral water
  • 1 shot of  your favorite non flavored vodka (optional)
  • Lemon wheel for garnish (optional)

DIRECTIONS:

1. Preheat the oven to 400 degrees F.

2. Place the peaches skin side down in a glass baking dish ( not oiled or anything) and sprinkle the tops with sugar. Roast (aka bake) the peaches for about 25 minutes or until the tops of the peaches are juicy and the skins are able to be easily peeled off.

3.Wait for the peaches to cool a bit. Remove the outside of the peach skins and throw away. Drop the roasted peaches into a blender. 

4. Pour in enough lemonade to cover the top of the peaches in the blender. Puree the peaches completely, until the liquid is a little frothy and foamy.

5. Pour the mixture into a pitcher. Add the lemonade, San Pellegrino, and the shot of vodka (or not). Stir.

6.  Chill. Be sure to stir up the lemonade before serving.

7. Drink up and enjoy!


Recipe inspired by: www.thenaptimechef.com






Saturday, June 7, 2014

Coconut Raspberry Scones (Gluten and Dairy Free)

There are many reasons why I love food. But one of the main reasons why I love food is because it brings people together.  It creates community. It simply makes people happy! I love sharing my food with others and hearing that they enjoy it and are blessed by it. 
That being said, I also love baked goods. But, I especially like baked goods that you can eat for breakfast. Because it is basically an excuse to eat dessert for breakfast ;)  Donuts, bagels, croissants, scones, muffins, cinnamon rolls, you name it and I will eat it. So I found a great scone recipe and modified it a bit and came up with these! They are actually not too sweet, and taste amazing warmed up with a little bit of butter on top. A perfect breakfast treat. So pull up a chair, sit in the sunshine with a cup of joe, and let these Coconut Raspberry Scones melt in your mouth.

xoxo









Raspberry Coconut Scones


INGREDIENTS:
  • 2 ½ cups gluten free flour
  • 1/4 cup golden flax seed meal
  • ½ cup sweetened, shredded coconut
  • ½ cup sugar (or sweetener of your choice)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1/3 cup coconut oil, melted
  • ¼ cup unsweetened original (not flavored) almond milk
  • ½ teaspoon 100% pure vanilla extract
  • 1 cup frozen raspberries
DIRECTIONS:
1. Preheat oven to 325 degrees F.
2. In a large bowl, mix together almond flour, flax seed meal, shredded coconut, sugar, baking powder and salt.
3. Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. I used a Kitchen Aid mixer and it worked well but you can also do it by hand.
4. Gently fold in frozen raspberries until well distributed. (Careful not to turn your mix too pink!)
5. Turn out dough onto a cookie sheet lined with parchment paper ( or if you dont have parchment paper, you can use shortening to coat it) and pat into a rough rectangle. Then cut dough into 12 triangular scones.
6. Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown.
7. Remove and let cool.
8. Enjoy!

Recipe adapted from: http://www.coconutoilcooking.com

Saturday, May 3, 2014

Gluten and Dairy Free Coconut Samoa Cookies

The Girl Scouts are back and this time and they are selling everyone's favorite Samoa's! Who doesn't love the combination of gooey caramel, and crunchy coconut dunked in chocolate all on top of a cookie? This cookie brings together the perfect melange of flavors. The best part about this dessert to me, is that it is gluten and dairy free. The second best part is that it doesn't even taste any different. So I can still have the same delectable goodness even though I have dietary restrictions. They aren't as crunchy as the normal samoas, they are soft. But they crumble and melt in your mouth.
Let me know belong how these turn out for you.

xoxo










Gluten and Dairy Free Coconut Samoa Cookies


Cookies:

  • 1 cup unsalted butter, at room temperature
  • 2 cups Gluten Free flour
  • 1/2 cup sugar
  • 1/4 TSP baking powder
  • 2 TBS Unsweetened Almond Milk 
  • 1/2 TSP 100% pure vanilla extract
  • 1/2 TSP salt


Coconut topping:

  • 3 cups shredded sweetened coconut
  • 15 oz store-bought caramel (jar)
  • 3 TBS Unsweetened Almond Milk 
  • 1/4 teaspoon salt
  • 10 oz dark chocolate 


DIRECTIONS:

For the cookies:

1. Preheat the oven to 350ºF.

2. In a stand up mixer (kitchen aid) fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

4. Wrap the dough securely in plastic wrap and refrigerate, about 1 hour or until firm.

5. Once the dough has chilled, roll out dough onto a lightly floured surface until it is approx 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter or you can use a glass with a 2 inch mouth and something with a 1 inch mouth. Place the cut-out cookies on parchment paper-lined baking sheet and repeat with remaining dough.

6. Bake cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

1. Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside.

2. Melt the caramel, almond milk and salt in a double-boiler by placing the caramels in a medium sauce pot set over a large sauce pot of simmering water. Cook stirring until all is mixed well. Remove the sauce pot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

3. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

4. Melt the dark chocolate in a double-boiler. If too thick to dip, add warm water, a teaspoon at a time. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet face down. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

5. ENJOY!


Recipe adapted from: http://www.justataste.com/2013/02/homemade-samoas-girl-scout-cookies-recipe/

Saturday, April 19, 2014

Brownie "Ice Cream" Cake (Gluten and Dairy Free)

So I jumped back into the kitchen recently with an intriguing recipe I found. I wanted to try it because it was called an ice cream cake and it didn't have ANY dairy in it... I was skeptical at first, but after making it, I was glad I took the risk. It is definitely one to be shared with others because it makes a good amount, and you cant eat it all by yourself. It is a wonderful dessert for Spring or Easter! Stay tuned, next week I will be posting a recipe for gluten and dairy free Samoa Girl Scout Cookies....

xoxo










Brownie "Ice Cream" Cake (Gluten and Dairy Free)


Brownie Base:

  • 4 oz unsweetened chocolate
  • 1/2 cup honey
  • 1/2 cup unsweetened applesauce
  • 1/2 cup creamy almond butter
  • 1/4 TSP salt
  • 1/4 TSP baking soda
Chocolate Ice Cream:

  • 2 cups raw cashews, soaked in water overnight (4 hr minimum)
  • 3/4 cup unsweetened cocoa powder
  • 2/3 cup honey
  • 1/2 cup melted coconut oil
  • 1 cup water


DIRECTIONS:

1. Preheat oven to 325 degrees
2. Make brownie base: Melt together chocolate and honey.
3. Stir in applesauce, almond butter, baking soda, and salt.
4. Pour into a greased 9 inch spring-form pan.
5. Bake for 20-25 minutes.
6. Remove from oven, let cool slightly and place in freezer.
7. While brownie base is baking, prepare ice cream.
8. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy.
9. Pour mixture over chilled brownie base.  Place back in freezer to set, at least 2 hours.
10. Drizzle with melted chocolate or caramel and serve! Enjoi

Recipe adapted from: http://glutenfreefix.com/chocolate-brownie-ice-cream-cake/1819/

Monday, March 24, 2014

Guinness Chocolate Cake with Bailey's Irish Cream Frosting

So the recipe this time, is definitely not gluten free or healthy or good for you by any means. Just a complete and total party in your mouth. Hands down, the best cake I've ever had and ever made. Not even just saying this because I can. It might be because it has alcohol, and lots of butter and sugar. But for whatever reason, its flipping incredible. I made this cake for a party for St Patricks Day and it was a fantastic hit. That being said, you can make it for any occasion. Birthdays, holidays, showers, weddings, everyday life. Whatever you want. Just make up an excuse to make it.
xoxo



Guinness Chocolate Cake with Bailey's Irish Cream Frosting


CAKE INGREDIENTS:

3 cups flour
1 1/2 cups cocoa powder
2 TBS espresso powder
2 TSP baking powder
1 TSP baking soda
1 TSP salt
1 cup vegetable oil
4 cups of sugar
4 eggs
1 cup plain greek yogurt
3 TSP 100% pure vanilla extract
9 oz Guinness beer (chilled)

FROSTING INGREDIENTS:

4 sticks of butter at room temp
7 1/2 cups powdered sugar
1/3 cup Bailey's Irish Cream 

DIRECTIONS:

1. Preheat oven to 350F, and grease three 8" cake pans and line them with parchment paper or oil them with Crisco very well.
2. In a mixing bowl, cream together oil and sugar until combined. 
3. Add the eggs, vanilla and yogurt and mix together well
4. In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
5. Slowly add the dry ingredients to the wet, and then add in Guinness beer. 
6. Mix on medium-high for a few minutes.
7. Divide batter evenly between three cake pans, and bake for about 40 minutes or until a toothpick can be inserted and comes out clean.
8. Make the frosting by combining the butter and powdered sugar in your mixing bowl. Beat on medium-high until light and fluffy, and then slowly add in the Irish Cream.
9. Once cake layers have completely cooled, add frosting between each layer and top with chocolate shavings if you so please. Then take a piece, drink with a fresh cup of coffee and proceed to die with pleasure. 


Recipe adapted from: http://prettyplainjanes.com/2014/03/05/guinness-chocolate-cake-with-irish-cream-buttercream/

Tuesday, February 25, 2014

Grain and Dairy Free Chocolate Skillet Cake w/ Strawberry Coconut Milk Ice Cream

Okay, yeah. That title is a mouthful. But don't let it scare you off. I am currently doing the Whole 30 and am currently on Day 9 and it is getting easier but still tough. But yesterday I decided to try out a dessert that is Paleo and has maple syrup and honey. I experimented and ohh my goodness. The cake was moist and tasted like cake! I was thinking since there wasn't any flour that it was going to taste like almond butter (since that is the main ingredient) but no! Then I was feeling a little crazy so I whipped up some strawberry coconut milk "ice cream" as well to go on top! The combo was like every good and perfect adjective that you could think of. The best part of the cake was there was no flour and no grains! The ice cream was also dairy free and barely had any sugar! I love when you can eat dessert and still feel healthy.
Go ahead, go try it out!

xoxo






Chocolate Skillet Cake



INGREDIENTS

  • 4 Tablespoons coconut oil
  • ¾ cup 100% pure maple syrup
  • ½ cup unsweetened baking cocoa
  • 3/4 cup almond butter
  • 2 eggs
  • ½ tsp baking powder

DIRECTIONS

  1. 1. Preheat the oven to 325 F.
  2. 2. Place a 9″  ( I used 12 inch though and it was fine) cast iron skillet over low heat, and  melt the oil.
  3. 3. Whisk in the rest of the ingredients one at a time
  4. 4. Keep heat on low as to not scramble your eggs
  5. 5. Place skillet in the oven and bake for 15-18 minutes. Take it out when it is still softer in the middle because it will continue to cook after you take it out of the oven.

Note: You can also use a saucepan if you dont have a cast iron skillet, but the cast iron really gives it something good and works well. :)

Recipe adapted from: http://gi365.info/food/chocolate-fudge-skillet-cake/


Strawberry Coconut Milk Ice Cream


INGREDIENTS

1 Can full fat coconut milk
1 cup sliced fresh strawberries
2 TBS RAW Honey
2 TBS Pure Vanilla Extract

DIRECTIONS

1. Put coconut milk, honey, and vanilla in a saucepan and melt all together until well mixed.
2. Transfer mixture to a blender or food processor and blend strawberries with ice cream mixture.
3. Transfer to a freezer safe bowl and put in freezer
4. If you have an ice cream maker, use that. If not, take out of freezer when it is done setting and serve with the hot decadent chocolate skillet cake!

Friday, February 7, 2014

Gluten Free Cookie Dough Truffles

It's February, which means its the month of L-O-V-E! The best part about Valentine's Day for me as a baker and single woman, is the chocolate. The mouthwatering  treats I can make and bake. This year I decided to try something new, something I've never tried before. Cookie Dough Truffles! Not your average truffle and go to dessert, but definitely innovative and delectable. When someone is making chocolate chip cookies, what is the best part? The cookie dough of course! So take the cookie dough, lather it in melted milk chocolate, and boom you got some tasty truffles. Go ahead, whip up a batch and serve them to your loved one. You wont regret it.
Happy Valentine's Day
xoxo












Gluten Free Cookie Dough Truffles

Truffles

  • 1/2 cup salted butter, softened
  • 2 cup gluten free flour ( I used Bobs Red Mill)
  • 3/4 cup brown sugar
  • 1 teas 100% pure vanilla 
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup  mini chocolate chips
Coating
  • 2 cups milk chocolate chips
  • 2 TBS canola oil

DIRECTIONS:

1. Cream together in a kitchen aid or by hand mixer, brown sugar and butter.
2. Add GF flour, condensed milk, and vanilla (dough will be pretty sticky)
3. Stir in 1/2 cup mini chocolate chips
4. Shape dough into 1 inch balls (I used a melon ball scooper) and place on a wax paper lined cookie sheet
5. Refrigerate for 2 hours
6. Melt the 2 cups chocolate chips with the 2 TBS canola oil in a double boiler and melt until smooth.
7. Dip dough balls into chocolate one at a time and place back onto the wax paper. 
8. Refrigerate until firm. Store in refrigerator. 
9. Enjoy! 


Recipe adapted from: http://lifewithmoorebabies.blogspot.com/2012/09/gluten-free-cookie-dough-truffles.html

Wednesday, January 29, 2014

Paleo Coconut Chocolate Mousse

So I actually found this recipe on Instagram of all places. Which, surirsingly is a great place to find recipes! Just search a specific hashtag, and there you have it, pictures that have links to recipes! It is the simplest mousse recipe you will ever see. Its not super sweet, but so delectable. I had all 4 ingredients on hand, and BOOM, I had whipped it up in under 10 minutes. It so healthy, refreshing, and a great treat for those on the Paleo diet (or anyone who loves chocolate). So if you're looking for a quick and awesome dessert recipe, look no further!
Until next time,

xoxo





Paleo Coconut Chocolate Mousse

INGREDIENTS:
  • 1 can full fat coconut milk (also called coconut cream)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp 100% pure vanilla extract
  • Some kind of sweetener to taste (I used 2 packets of Truvia)

DIRECTIONS:
  1. Open can of coconut milk, if its not already very thick, leave the can uncovered in the fridge overnight.
  2. Once its thick, transfer only the creamy thick part to a bowl and leave behind the watery part.
  3. Whip together all ingredients with a whisk or a Kitchen aid with the whisk attachment
  4. Store in the fridge and enjoy with strawberries, cake, cookies, or by the spoonful!

Wednesday, January 22, 2014

Paleo Blueberry Muffins

Alright folks, got another delightful Paleo recipe for you! Got it from the wonderful book, Paleo Indulgences, and it never fails to disappoint. I doubled the portions because the original recipe only makes 6 muffins, which is barely enough for 2 people, assuming each person has 3, and trust me you will want that many. These are a moist and wonderful snack or breakfast treat. Pair with your favorite hot tea and you are set. This is a healthy recipe, and therefore you can eat them without any guilt. No gluten, no dairy, nothing. So don't feel bad if you have no self control while consuming these pretty little things. Okay, you may now proceed to indulge.
xoxo








Paleo Blueberry Muffins

Makes 12 muffins
Dry Ingredients:
  • 2/3 cup coconut flour, sifted
  • 1/2 TSP sea salt
  • 1 TSP baking powder
  • 1/4 TSP cinnamon
Wet Ingredients:
  • 8 eggs
  • 1 TSP pure vanilla extract
  • 1/2 cup 100% pure maple syrup
  • 1/2 cup coconut milk (full fat, melted)
  • 1/2 cup coconut oil, melted
Add in 3/4-1 cup FRESH Wild blueberries. Fresh not frozen because the frozen will turn your batter purple and Wild because they are smaller blueberries.

Optional Crumb Topping (adds an extra crunch)
  • 4 TBSP Almond Meal ( I use Bobs red mill)
  • 1/2 cup crushed or chopped nuts (I used pecans)
  • 2 TBSP 100% pure maple syrup
  • 1 1/2 TBSP coconut oil, melted
  • Pinch of salt
Directions
  1. Preheat oven to 350 degrees F
  2. Put the dry ingredients ina bowl and whisk to comine
  3. Add wet ingredients except for the coconut oil, to the dry ingredients and mix well with a hand mixer or Kitchen Aid
  4. With mixer on low, slowly add in melted coconut oil and make sure all is blended well
  5. Carefully fold in the blueberries
  6. If desired, make the optional crumb topping by combining all ingredients together in a bowl and mixing
  7. Fill 12 paper lined muffin cups two thirds full with batter
  8. Sprinkle about a teaspoon of crumb topping on each muffin
  9. Bake 30 minutes or until a toothpick inserted comes out clean. The tops should be a golden brown.
  10. Cool for 5-10 minutes and serve with warm butter.



Wednesday, January 8, 2014

Simple Crumb Cake (Gluten Free)

Most everyone knows, the great Martha Stewart, the queen of recipes, crafts, DIY projects and party planning tips. I picked up one of her cookbooks the other day from the library and decided to just pick one and go for it. I found a brilliantly simple looking crumb cake, and turned out amazing. Like mouthwatering, drooling on the floor, begging for more, kind of amazing. I of course made some modifications to make it gluten free. I used the Gluten Free Perfect Flour Blend from Namaste Foods, which I bought from Costco. It's a 5 pound bag for only $9! Anyway, try out this crumb cake recipe and have it for breakfast, a snack, or dessert. 







Simple Crumb Cake


  • 1 1/4 (10 TBS) Unsalted Butter, at room temperature
  • 2 1/2 cups of Gluten Free Flour
  • 2 tablespoons Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 teaspoon 100% Pure Vanilla Extract
  • 1 1/4 cups Sour Cream
  • Crumb topping

Recipe for crumb topping:
  • 2 cups Gluten Free Flour
  • 1 cup Packed Light Brown Sugar
  • 1 tablespoon Ground Cinnamon
  • 1 1/2 teaspoon Salt
  • 3 1/2 sticks (1 3/4 cups) Unsalted Butter at room temperature
  1. Preheat oven to 350 degrees. Generously butter a 13 by 9 inch baking pan and set aside. Whisk together flour, baking soda, baking powder, xanthan gum, and salt in a bowl and set aside.
  2. In the bowl of an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy (4 minutes, be patient) Add the eggs, one at a time, beating until well mixed. Mix in the vanilla. Slowly add the flour mixture, and sour cream, alternating between them until all is well combined.
  3. Spoon batter into the prepared baking pan.
  4. Sprinkle crumb topping on top of batter. Bake rotating the pan halfway through until cake is golden brown or a toothpick inserted in the center comes out clean, 40-55 minutes. Transfer pan to wire rack to cool.
  5. Enjoy and eat without reservation!
Recipe adapted from: Martha Stewart' Baking Handbook