Archives for August 2012


Blondie. This was totally baby seester’s nickname growing up…oh, and it is still is. My seester probably has the blondest hair that I have ever seen. Ironically, she is not one of those stereotypical blonde’s that you read about in the dumb blonde jokes. No, she is definitely miss smarty pants. Anyway, I’ve never been partial to brownies when it comes to sweet treats…let’s face it, I’d rather have a cookie. However, if that brownie is warm and topped with a scoop of Blue Bell Homemade Vanilla Ice Cream…you can throw that brownie aversion right out the window. Bring em’ on I say!

Now, I made these blondie’s yesterday with the intention to bring them to my work meeting today. I have a lot of coworkers to impress. However, even after I told my Dad he could have one…and just one…some how that translated into taking 4 of them! So, I just don’t think that bringing 3 blondie’s to the meeting will suffice. Nevertheless, today we have blondie’s…

made with bananas, coconut, and chocolate chips.

It’s like a tropical island paradise over here.

Seriously, these are ah-mazing.

They are slightly sweet, with a hint of banana flavor, and very “cake” like.

Now, I might even go to say that this is proper breakfast food.

I mean, coconut and bananas and

don’t tell me that chocolate chips aren’t acceptable for breakfast!?

I’m looking at you with Mr. I’ll have a giant bowl of Cookie Crisp cereal!

Now, someone hand me a glass of almond milk these things are making me thirsty!

Banana Coconut Chocolate Chip Blondie’s (GF):

2 large, very ripe bananas, mashed
1/3 c. raw coconut sugar
3 large eggs
1/3 c. melted coconut oil
1/2 c. coconut flour
1 vanilla bean, scraped of seeds
2 t. baking powder
1/2 c. unsweetened, shredded coconut
1/2 c. bittersweet chocolate chips (I used Ghirardelli 60% cocoa)

1. Preheat the oven to 350 degrees F. Line the base of an 8 in. square cake pan with parchment paper. Set aside.
2. In the bowl of a stand mixer, fitted with a paddle attachment, mix the mashed bananas and sugar together on medium speed until creamy and smooth.
3. Add the eggs and mix until smooth.
4. Add the coconut oil, coconut flour, vanilla bean, and baking powder. Mix until smooth, scraping down the sides of the bowl as needed.
5. Fold in the coconut and chocolate chips.
6. Bake for 20-25 minutes or until slightly golden. They should be finished when a toothpick inserted into the center of the batter comes out clean.
7. Let the bars cool completely, then slice into even bars.

Makes 9-12 blondies.


En Fuego.

Okay, people. Let’s get real. Yesterday, I totally planned on posting. However, as you know sometimes plans don’t carry out because of other priorities in life. Priority # uno for me is school.

Let’s talk about how crazy my morning was at school yesterday. So, my class wasn’t until 10 but I figured that I’d arrive at school around 8 to get some little details figured out (i.e. parking pass, class i.d., print a 66 page lab manual for class!!! etc.). Well, apparently my exit to school was closed off to construction so I had to take a tiny detour…no biggie, right? WRONG! Traffic, traffic, traffic and what would have been a 15 minute drive to school turned into 45 minutes! Then, once I got to school, it took me 20 minutes to find a parking spot.

Here is the icing on the cake…I was waiting for a perfectly good parking space, when an obnoxious woman came down the opposite way and stole my spot…oh and she knew good and well what she was doing. Let’s just say she was glad I’d already had my coffee…but I’m pretty sure I gave her “the bird.” Anyhow, here is the icing on the icing on the cake…I find another spot (which just so happens to be visitor’s parking) and a huge truck in the adjacent spot has parked over the line into my spot (my biggest peeve…learn to park cowboy!). Not going to stop me! I whipped my car on in there. Once I got to class, a few minutes in…the fire alarm sounds…? By then I definitely thought I was being punked.

Everyone was rushed outside for what we thought was a fire drill and then the fire trucks actually showed up because there has been “reports” of a fire somewhere in the school. 45 minutes later and I am drenched in the Texas heat. BOO! My day definitely got better after school to say the least. Hahah!

Let’s just say today calls for one thing and one thing only…


Intensely chocolate, ultra chewy, cookies with toasted coconut folded right in.

Down these suckers with a cold glass of milk.
Toasted Coconut Chocolate Chewies (GF) (recipe slightly adapted from Edible Perspective):
3 c. sifted powdered sugar
1/3 + 2 T. unsweetened cocoa powder
1/2 t. salt
2 c. unsweetened, shredded coconut, toasted
1 T. pure vanilla extract
3 large egg whites
1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
2. Toast coconut on the baking sheet for about 5-6 minutes, keeping an eye on it…it will burn fast.
3. Transfer coconut to a small bowl to cool.
4. In the bowl of your electric stand mixer, combine the sifted powdered sugar and salt on the lowest setting.
5. With the mixer on low, add the egg whites one at a time and mix until the batter becomes a rich dark chocolate color and is smooth. 
6. Add the vanilla and turn the mixer on medium-high speed until the batter starts to thicken and small stiff peaks form. This takes a few minutes.
7. Carefully fold in the toasted coconut.
8. Drop the batter by rounded tablespoons onto the prepared baking sheets. I put 6 drops of batter on each because the cookies will spread a bit.
9. Bake cookies for 15 minutes. The cookies will look puffy, crack, and be shiny on top when done.
10. Let the cookies cool completely before removing from the pan.
Makes 20-22 cookies.

La Escuela.

Happy Monday y’all!
Can you smell the exhaust from the school buses? Yep, people, that’s right. It’s back to school time. I never thought I would be saying this, but today is my first day back to school…again. College…round DOS. You see, I just figured since I already have my Bachelor’s degree from a 4-year university, why not go get a better degree and spend more of my parent’s hard-earned money on school…again. Well, I guess they will thank me when I am supporting them. That will definitely be the day. 🙂 
Some people may not like the back-to-school feeling, but as a child, I loved it. I loved the smell of my elementary school…which was a mixture of old wooden desks and cafeteria grease. I loved buying new Lisa Frank notebooks with pictures of sparkling ponies and animated cats and dogs on the hardcover. I loved, loved, loved eating ice cream at lunch every. single. day. Oh, and I loved spending time in the nurses office every time I had a test. Most of all, I loved seeing my friends and teachers!
 Being in college for a second time isn’t going to be easy, but I am super excited to meet new people and get my butt kicked by some hard-core science classes. Oh yea! 
It’s not always easy to sit down and have a proper breakfast before school…I had a ton of toast, Cinnamon French Toast cereal, cream of wheat, brown sugar pop-tarts, and donuts as a child. So, muffins definitely seemed fitting for a breakfast on the go.
These muffins start with toasted coconut
surprise, surprise.

These are sooooo delicious. Like a cookie, and a muffin all in one!

I seriously could not step away from the cookie muffin batter.

Perfect for the taking…oh, and healthy too!

These babies are bursting with sweet raisins, that toasted flaky coconut, and oats.

They can only get better with a bit of butter on top.


Toasted Coconut Oatmeal Raisin Cookie Breakfast Muffins (GF):

1 c. rolled oats (I used gluten-free)
1/2 c. unsweetened, vanilla almond milk
1/3 c. raw granulated coconut sugar

1 egg
1/4 c. coconut oil, at room temperature.
1 1/2 t. pure vanilla extract

1/2 c. coconut flour
1/2 c. buckwheat flour
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
2 c. unsweetened, vanilla almond milk
1 c. unsweetened flaked coconut, toasted
1 c. raisins

1. Preheat the oven to 350 degrees F. Line a 12 c. muffin pan with cupcake liners.
2. Place the oats in a small bowl and cover with almond milk. Let the oats soak for about 10 minutes while you prep the batter.
3. In a large mixing bowl, whisk together the coconut sugar and the egg until smooth. Add the vanilla and coconut oil, whisking until the mixture is completely smooth.
4. Add the coconut flour, buckwheat flour, oat mixture, baking soda, salt, and cinnamon. Mix well.
5. Add the almond milk and mix until smooth.
6. Fold in the toasted coconut and raisins.
7. Pour two heaping tablespoons of the batter into each muffin cup.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of each muffin comes out clean. The muffins will be slightly golden in color.
9. Serve topped with a bit of butter.

Note: I ran out of big muffin liners so I made mini-muffins using the rest of the batter, so I made about 12 big muffins and 18 mini-muffins. However, the recipe would normally yield 24 muffins.

Makes 2 dozen muffins.


My Life According To…

Happy Sunday y’all!
Well, it’s been a pretty laid-back week to say the least…
Annabelle thinks so.

This week I learned that I have a little bit of an abuela in me.

This is totally not like me…you know me and avocado are not friends…but lately they have been doing more good than damage.

My fave things together…strawberry + coconut…oh, summer won’t you stay a little longer?

This bread.

Because of this hash…I am absolutely in love with sweet potatoes
I mean, I just can’t get enough of them!!!

This is what I like to call a blob of protein pancake goodness…raw vanilla protein powder + almond milk+ egg+ cinnamon…top with a heaping scoop of peanut butter and you are good to go!

This week I learned to enjoy the beauty of things, appreciate the small things in life, and never take things for granted, because in an instant, they can be gone.

Carrots N’ Things

Happy Thursday y’all!
So, I definitely got the job that I went on the interview for yesterday! Woot woot! It’s a part-time job teaching fitness classes to young children and I’m so excited! I know that working with kids is sometimes challenging, but it is mostly rewarding :). Anyway, let’s talk about breakfast…because you all (you all? I meant y’all) know that it is my favorite part of the day. 
I am absolutely obsessed with all things pancakes, waffles, omelets, and anything with the word muffin or bread in the title. Okay, so we should be able to call whatever we want “breakfast”, right? I mean, leftover pizza is totally acceptable, oh and half a carton of frozen yogurt that you found in the back of your freezer that has been there for probably two weeks won’t kill you either, right? Right! 
So, we should be able to call this bread, breakfast bread…because it has yummy, healthy, good for you things in it like…

oat flour, shredded carrots, bananas, oh, oh, and flaked coconut!
Oh, and this bread has absolutely no added sugar? What the what? Oh, and it tastes sweet? FTW!
 I spread mine with a bit of coconut butter and down it with a tall glass of almond milk.

This is bread that we should be able to feel good about, whether it’s eaten morning, noon, or night!
Now someone hand me a margarita…did I just accept a job teaching children?
Carrot Coconut Banana Breakfast Bread (GF):
3/4 c. oat flour (I processed gluten-free oats in a food processor until powdery)
1 t. baking soda
1/2 t. ground cinnamon
2 large eggs
1/4 c. melted coconut oil
1/4 c. unsweetened vanilla almond milk
1/2 t. pure vanilla extract
2 very ripe medium-sized bananas, mashed
1/2 c. carrots, coarsely grated
1/2 c. unsweetened, flaked coconut
Coconut Butter, optional (make sure the coconut butter is at room temperature for easy spreading)
1. Preheat the oven to 375 degrees F. Spray a 9-in. loaf pan with cooking spray.
2. In a large mixing bowl, combine the oat flour, baking soda, and cinnamon. Set aside.
3. In another mixing bowl, whisk together the eggs, coconut oil, almond milk , and vanilla. Mix in the mashed banana.
4. Stir the wet mixture into the dry mixture until evenly distributed.
5. Fold in the carrots and coconut.
6. Pour the batter into the prepared loaf pan. Bake for 45 minutes to 1 hour, or until slightly golden brown and a toothpick inserted into the center of the bread comes out clean. 
7. Let the bread cool in the pan for about 20 minutes before turning out onto a clean surface. Slice and spread with a tablespoon of coconut butter.
Makes 1 loaf (about 10 slices).