Archives for April 2013

Crem de la Cookie.

I’m pretty sure…no, wait…I’m 100% sure that I’m ready for summer.

Yesterday it was 80 degrees F with a light breeze, and oh, I could see my shadow as I walked down the side walk.

I should really enjoy these “cooler” days because next week I will probably be able to fry an egg on my driveway.

I can’t wait to drown myself in banana sno cones and sun tan lotion.

Bring it!

Now, you all should know by now that I am an absolute cookie connoisseur monster…in  a good way.

I’ve really been digging the use of coconut oil in my cookies.


BUTTER BE GONE! Wait…don’t quote me on that one.


My mother is probably shaking her head in shame at this very moment.


Yes, that is lemon zest in your oatmeal cookie.


Go with me on this one. It’s super, super, summer-ish-y.


Pretty much some sunshine all up in your cookie.


Then I went all “oatmeal cream pie” on you with my own homemade Meyer lemon coconut whipped cream.


Made w/ coconut milk.


It’s like biting into a taste of my childhood lunchbox, stuffed with a peanut butter and jelly sandwich, chips, and that magnificent oatmeal cream pie in the tiny plastic wrapper.


Only, these cookies are a bit crispier…but surprisingly, I like them that way.


Plus, after adding the coconut cream, these cookie sandwiches develop slightly soft centers, yet still remain crispy on the edges.


All that lemon…so refreshing.


But comforting…because oatmeal just says comfort.


You are super lucky that I am sharing these with you 🙂


That’s my adult self.


My child self would have definitely kept these all to herself.


Well, I might have traded you one in exchange for ice cream money.


That is a teeny, tiny MAYBE.


Just stuff your face 🙂


 You can thank me later 🙂

5.0 from 1 reviews
Meyer Lemon Oatmeal Cream Sandwich Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Gluten-free oatmeal cookies zested w/ refreshing Meyer lemon and sandwiched together with a homemade vegan Meyer lemon coconut whipped cream.
  • For the cookies:
  • 1 c. coconut sugar
  • ½ c. coconut oil, at room temperature
  • 1 large egg
  • 1 t. pure vanilla extract
  • ½ c. almond flour
  • ½ c. gluten-free oat flour
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ t. fine sea salt
  • pinch of ground cardamon
  • pinch of ground ginger
  • 1 c. gluten-free rolled oats
  • zest of 1 small Meyer lemon
  • For the Meyer lemon coconut whipped cream:
  • 1 can of full-fat coconut milk, turn the can upside down and refrigerate overnight
  • 1 T. pure maple syrup
  • juice of 1 small Meyer lemon
  • zest of 1 small Meyer lemon
  1. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, beat the coconut sugar and coconut oil together until smooth.
  3. Add in the egg and vanilla and mix again until smooth.
  4. Add in the flours, baking soda, baking powder, salt, cardamon, and ginger. Mix until just incorporated.
  5. Fold in the oats and lemon zest.
  6. Using a small cookie scoop, portion the dough out by rounded teaspoons. Roll each teaspoon of dough into a ball using your hands.
  7. Place each ball of dough on the prepared cookie sheet.
  8. Bake for 10 minutes, or until slightly golden.
  9. Remove and let the cookies cool completely before sandwiching together with the cream.
  10. For the cream, open the canned coconut on the bottom end and scoop out the "cream" layer on top. Discard the liquid part.
  11. Place the coconut cream in the bowl of a stand mixer fitted with a whisk attachment.
  12. Beat on high until small peaks begin to form.
  13. Add the maple syrup and beat again until creamy.
  14. Add the lemon juice and lemon zest and beat again until just incorporated.
  15. Place 1-2 teaspoons of the cream on the center of the bottom part of one cookie, place another cookie on top and gently press down to make a cookie sandwich.
  16. Devour.



Secret Recipe Club

Alrighty guys and gals…it’s time for that one event of the month that I just love sooooo much.

Secret Recipe Club time!

On another note, let’s talk about how I was totally temporarily scarred yesterday when my Dad and I took a trip to the grocery store for a few things and he MADE me purchase a package of Toll House Turtle Cookie Dough.

Are you serious?

Those were my exact words.

He said something along the lines of “Don’t bring your dad to the grocery store when he is starving.”

Touche. Touche.

Lesson well learned 🙂

Anyhoo, let’s talk about my secret recipe clubb(er) 🙂

This month’s secret recipe comes from Toni at Mommmy’s Menu.

Toni is a mother of SEVEN little people. And she has a food blog! I like her already 🙂

Plus, her recipes all look amazingly delicious.

Since we know I have a “little” trouble making decisions, you can guess how long it took me to decide on a recipe.

Toni’s Strawberry Honey Butter caught my eye…I know it would be absolutely delicious w/ a loaf of warm cornbread or spread on some homemade biscuits.

I have actually made a similar recipe, and was looking for a way that I could “reinvent” this strawberry goodness.

So, I did what I do best.

I changed things up a bit.

Enter Strawberry Coconut Butter.


Coconut and Strawberries. Two Ingredients.


Ummmmmmm, yea.


Imagine a silky smooth coconut spread chock full of strawberries.

It’s all naturally sweetened.


This stuff is legit, people. I promise.


Like I need a tropical vacation right this instant, legit.


Like I could eat it for breakfast, legit.

And so I did.


True Life: I’m addicted to Breakfast.


These here are Strawberry Scones.


Did I mention this is real life?


Fun Fact: I was addicted to all things Strawberry Shortcake when I was little.


You know, the actual animated character…yep.

Saw a child’s apron this weekend printed w/ Strawberry Shortcake all over it.


Had to remind myself that I have absolutely no children.

Although, I will have children one day so that I can dress them up in cute clothes and take them to Foley’s  JC Penny’s for kiddie portraits.


My mom was that mom.

I will be that mom.


Totally apologizing to my non-existent children in advance.


These babies are chock full o’ strawberries.


It’s seriously like triple the strawberries.


Oh, and they are gluten-free


and vegan.


Mini-sized…perfect for sneaking into a matinee movie. 🙂


5.0 from 2 reviews
Mini Strawberry Scones with Strawberry Coconut Butter
Recipe type: Breakfast, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Gluten-Free/Vegan/Paleo These scones are chock full of strawberries and sweetened with a hint of maple syrup. Top with a naturally sweetened strawberry coconut butter for the perfect breakfast treat!
  • For the scones:
  • 1.5 c. almond flour
  • ½ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking soda
  • 1 flax egg (1 T. flaxseed meal + 3 T. water)
  • 2 T. pure maple syrup
  • ½ c. unsweetened, vanilla almond milk
  • 1 t. pure vanilla extract
  • ½ c. fresh strawberries, roughly chopped
  • For the coconut butter:
  • 5 c. unsweetened, shredded coconut
  • ½ c. strawberries, stemmed, and cut in half
  1. For the scones, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flours, salt, and baking soda.
  3. Combine the flaxseed meal and water in a small mixing bowl. Let sit for 5 minutes to create an eggy consistency.
  4. Add the flax egg to the dry ingredients, along with the maple syrup, almond milk, and vanilla. Mix until a dough begins to form.
  5. Fold in the chopped strawberries.
  6. Form the dough into a large ball and place on the prepared baking sheet.
  7. Press gently down on top of the dough ball and pat the dough out into a round circle, about 1.5 in. thick.
  8. Use a pizza cutter to cut the dough into 8 even triangular shapes.
  9. Bake for 12-15 minutes or until the scones are lightly brown around the edges.
  10. In the meantime, make the coconut butter.
  11. Place the coconut in a large food processor and process on high until the coconut begins to break down, about 5 minutes. Scrape the sides of the bowl down as needed.
  12. Keep processing until the coconut forms a silky smooth texture, about 3 additional minutes.
  13. Pulse in the strawberries until just incorporated.
  14. You can also add the strawberries to the mix and process on high until the coconut butter begins to break back down into a silkier texture. I chose to leave my coconut butter a bit chunky.
  15. Take the scones out of the oven and cool completely before spreading with the strawberry coconut butter.
  16. Devour w/ coffee or a big glass of milk!



My Life According To…

This week.

This week has been one of serious reflection.

This week has made me think.

No joke.

It’s made me think even more than I do on a regular basis.

The mornings where I venture out on my neighborhood run is where I talk to God the most.

This week I’m pretty sure he was in overload w/ my thoughts and with the conversations that we had.

Why? Why are there evil people in this world whose goal is to take the innocent lives of others?

I can’t even fathom the pain that the families and friends of the victim’s of the Boston marathon bombings are going through.

I do know what it is like to lose, and I’m sure you do too, but this kind of loss is greater than anything I have yet to experience.

All I can do is pray and reflect, and pray some more.


Oh, and bake.

Bake for Boston.

When I heard of this tragedy, I went into complete “mother hen” mode and asked myself, “What would I do if I knew one of these victims.”

You can bet your entire net worth that I would be on their front doorsteps asap w/ homemade food.

Because we all know that while food may not bring a loved one back, it reminds other of your love for them.


At least in my world.

Cake and cookies never fail to mend a broken heart, either.


I can testify to this.


When things go wrong, just hand me a jar of peanut butter and a spoon. I will take it from there.

Maybe a muffin too.


In other news, Saveur…you have my heart.



For Caramel.

It’s Friday…insert fist pump here!

On another note…yesterday, it was 80 degrees with about…oh, 100% humidity.

Then, we got a little bit of rain.

Good morning, oh, and thanks for the 40 degree, windy weather.


Hopefully, this is the last of the cold.


I see flip-flops and a bikini in my near future.

Probably tomorrow.

Rainy days always call for baking.

Rainy days also call for filling your house with an aroma soooo decadently sinful that you are afraid to take whatever it is out of the oven.

Enter caramelized bananas.


Where have you been all my life.


This is definitely a rainy day aroma.


The only thing that would compliment the sweet smell of bananas roasting in cinnamon and honey is a big pot of pasta sauce slow-simmering on the stove.


That is definitely the Italian in me.


These banana muffins well…you know the drill.


We love things stuffed with bananas around here.


No plain bananas, thanks!


Caramelizing the bananas really brings out their natural sweetness and gives a flavor to these muffins like no other!


Oh, and let me tell you…barely any added sugar in these things.


Just a touch of honey. 🙂


Love those little honey bees.


Just for their honey, of course.


I still have nightmares about the scene in the movie “My Girl,” where Thomas J. gets attacked by bees and dies of an allergic reaction.




Now, who wants to cut my hair? It grows like a tree!


I will pay in muffins 🙂

Caramelized Banana Muffins with a Coconut Almond Glaze (GF/P.O.):


For the muffins:

4 large ripe bananas, sliced crosswise into thin “button style” slices

1/2 t. ground cinnamon

1 T. honey

1 c. almond flour

1 c. gluten-free oat flour (for complete paleo, use almond flour here)

1 t. baking soda

1/2 t. salt

3 large eggs

1/4 c. melted coconut oil

1 T. honey

1 T. pure vanilla extract

For the glaze:

1 T. prepared coconut butter (homemade, or if store bought, slightly melted)

1 T. almond butter (I used my vanilla flax triple nut butter, but you can use any nut butter)


For the muffins:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spray a 12-cup muffin tin with cooking spray. Set aside.

2. Place 3 of the sliced bananas on the baking sheet. Toss with the cinnamon and honey and spread out evenly. You will save the remaining banana for topping the muffins.

3. Bake for 20 minutes, or until slightly golden brown and bubbly. Let cool completely on the baking sheet. Then mash.

4. In a large mixing bowl, combine all of the dry ingredients.

5. Mix in the wet ingredients, including the caramelized mash bananas.

6. Use a cookie scoop to scoop the batter by two teaspoons full into each muffin tin.

7. Top each muffin with 1 banana slice.

8. Bake for 20 minutes or until a toothpick inserted into the center of each muffin comes out clean.

9. Let the muffins cool completely before glazing.

For the glaze:

1. Whisk together both ingredients in a small mixing bowl.

2. Glaze each cooled muffin.

Makes 12-13 muffins.



I’m seriously driving myself crazy.

I’m going to show you how to take breakfast ingredients and use them in dessert.

This is dangerous business here, people!

I mean, I’ve practically given you a million +1 reasons to eat dessert for breakfast or breakfast for dessert.

Let’s make oatmeal interesting, shall we?

This vanilla flax triple nut butter has been the reason for my existence lately.


I mean, why would I want to purchase the store bought stuff when I can make my own concoctions.


Yea, well it’s going into this cake.


With some oatmeal and chocolate chips…vegan if preferred.


Oh, but wait…here is the girl who doesn’t really care much for oatmeal…


unless it’s in a cookie form.


Or if I’m just really, really ridiculously in the mood for what I like to call “breakfast slop.”


I swear this photo is not of mashed potatoes.


Although I wouldn’t mind a pile of mashed potatoes with ketchup and a big ole’ chicken fried steak right now.


That is one delicious frosting…for this cake, that is.


Just my luck…this cake is everything that I want in a cookie.


It’s a warm and inviting cake, with a tender crumb and chock full of rolled oats. Then,


with each bite you are transported to a heaven filled with melted, ooey, gooey, chocolate chip deliciousness.


Then we add this creamy coconut frosting that is made w/ homemade coconut butter, coconut flour, and a few other health conscious things.


Man oh man.


I’m bringing these to the pearly gates if Jesus doesn’t serve em’.


This cake…I have no words.


On another note…


dessert is really becoming the new breakfast…and vice versa.


At least in my world.

Maple Chocolate Chip Oatmeal Cake with “Creamy” Coconut Frosting (GF/V):


For the cake:

1/2 c. gluten-free oat flour

1/2 c. almond flour

1 t. baking soda

1/4 t. fine sea salt

3/4 c. nut butter (I used my vanilla flax triple nut butter)

1/4 c. melted coconut oil

1/4 c. pure maple syrup

1 T. pure vanilla extract

1/2 c. unsweetened, vanilla almond milk

1 c. gluten-free rolled oats

1/2 c. dark chocolate chips (or vegan chocolate chips)

For the frosting:

3 T. coconut butter (homemade or store bought (slightly melted if store bought))

3 T. coconut flour

3/4 c. + 2 T. warm water (or unsweetened, vanilla almond milk)

1/2 T. melted coconut oil

1 T. maple syrup


For the cake:

1. Preheat the oven to 350 degrees F. Spray an 8×8 in. square baking dish with cooking spray.

2. In a large mixing bowl, combine all of the dry ingredients.

3. Mix in the wet ingredients until thoroughly combined.

4. Fold in the oats and chocolate chips.

5. Pour the cake batter into the prepared dish and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

6. Let cool completely before slicing into even square bars and frosting.

For the frosting:

1. In a large food processor, process all of the ingredients together on high until smooth.

2. Cut the cake into squares and spread with a good helping of frosting.

Makes 9 cake squares and about 1.5 c. frosting.