Archives for September 2013


 I love love love fall.

If only the fall weather would show it’s face round’ these here parts.

Although the weather hasn’t showed up, the festive decoration sure has.

This was apparent on my shopping trip to Target yesterday w/ my mom.

Everything was autumnal orange & candy corn & halloween costumes flooded the aisles.

I always get super psyched for fall candle scents, especially the food related scents, vanilla bean cupcake, caramel apple, pumpkin pie.

It’s all gravy.

I chose pumpkin spice yesterday.

Let’s see how fast I can burn through that one.

I usually go for caramel apple but I opted for the real thing on Saturday.

Yep, I made cookies w/ the caramel apple theme.


I have been craving oatmeal cookies.


I mean, who wouldn’t crave a warm, ooey, gooey cinnamon oatmeal cookie?


I threw in some grated  Honeycrisp apple for health points 🙂


Oh, and pecans because…


you just can’t have an oatmeal cookie without walnuts, or pecans, etc.

It’s the cardinal rule.

But here comes the caramel part…coconut milk caramel.


Need I say more?


Ummmm…I didn’t think so 😉

Caramel Apple Oatmeal Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
Classic oatmeal cookies with warm cinnamon, stuffed w/ shredded tangy, sweet apple and chopped pecans for a bit of crunch. Drizzled w/ a coconut milk caramel that makes for the perfect treat. Gluten-free & vegan.
  • For the cookies:
  • ¾ c. gluten-free oat flour
  • ¼ c. almond flour
  • 1 c. gluten-free rolled oats
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • ¼ t. salt
  • ¼ c. coconut oil, softened
  • ¾ c. coconut sugar
  • 1 flax egg (1 T. ground flaxseed meal + 2 T. water, mix let sit for 5 minutes) or 1 large egg (if using egg, make sure you leave it out at room temperature before using)
  • 1 t. pure vanilla extract
  • 1 small Honeycrisp Apple, peeled and grated
  • ½ c. raw, unsalted chopped pecans
  • For the caramel:
  • ¼ c. water
  • ½ c. coconut sugar
  • 1 c. full-fat coconut milk
  • 2 t. pure vanilla extract
  • ⅛ t. salt
  1. For the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the oat flour, almond flour, oats, cinnamon, baking soda, and salt.
  3. In a separate mixing bowl, cream together the coconut oil and sugar until smooth.
  4. Mix in the egg & vanilla.
  5. Fold the wet mixture into the dry mixture, combining until everything is evenly distributed and a dough begins to form.
  6. Fold in the grated apple & pecans.
  7. Drop the batter by rounded tablespoons onto the prepared baking sheets. Bake for 11-12 minutes or until slightly golden.
  8. While the cookie are baking, prepare the caramel sauce by place the water and sugar in a sauce pan.
  9. Whisk to evenly distribute.
  10. Bring the mixture to a boil on the stove over high heat, stirring constantly.
  11. Add in the coconut milk, vanilla, and salt and continue cooking over medium heat, stirring constantly to avoid burning the mixture. This takes about 10-12 minutes.
  12. The mixture will turn darker and begin to thicken when finished.
  13. Pour into a microwave safe bowl and let cool completely.
  14. Let the cookies cool completely then glaze with the cooled caramel.

Nutritional Facts (per cookie (1/22 of recipe) (calculated w/out caramel): Calories: 87g, Total Fat: 6.8g, Sodium: 58.3mg, Potassium: 14.8mg, Total Carb: 8.2g, Dietary Fiber: 1.3g, Sugars: 3.3g Protein: 1.6g



My Life According To…

It’s Sunday.

I’m currently chilling in my p.j.’s in my room listening to the sounds of Annabelle’s sweet snores.

If you don’t know Annabelle “Bella”, she’s my white English lab.

She’s most often laid out in this position.


Baby under her chin…snoring like a rather large man in his 70’s.

We rescued Annabelle from a puppy mill a little over a year ago where she was being bred out until the owners were going to “do away with her.”

Because that really seems like the best idea…let’s just breed her, and then kill her when we are done forcing her to have all of these litters!?

I haven’t known B for 7 years of her life and I can only imagine how difficult life was for her before she came to my family.

She has an attachment to her “babies” (a.k.a. her stuffed animals that she carries around in her mouth).

She has been having some troubles lately.


The doctor thinks it’s something with her liver.

She’s had seizures since we adopted her and thankfully, we now have those under control.

However, I’m just hoping for the best.


All I can do is let her live a happy life.

It just breaks my heart to know that the scum of the earth are out there hurting innocent dogs like B.

Luckily, she found the BEST home.


On another un-sappy note…


going days without wearing any making have been truly liberating for me.

Let those pores breathe ladies!



Happy Friday y’all!

Drumroll please…the winner of the two passes to the Dallas Gluten and Allergy Free Expo is


A year and a half ago, I was diagnosed with hypothyroidism. After struggling to get my levels balanced, I still found myself having horrible stomachaches, being constantly exhausted, etc. I went back to the doctor, and she told me I likely had a gluten allergy, because I am also lactose-intolerant. After going through testing and elimination, I finally found the solution…a gluten allergy! I would love to go to the GF expo, mainly because I’m still fairly new (as of the beginning of this past summer) in knowing how to live a completely gluten-free life, mainly because it’s hidden in places you wouldn’t expect! I’d also love to check out all the cool products!

Congrats Kat, I will contact you with details A.S.A.P!


Something Pumpkin.

We have been having a weather tease round’ these here parts.

Yea, let’s just be all 65 degrees & breezy for my morning runs, but by 9 o’clock, you can forget it…back up in the 90’s and I’m sticking to my driver’s seat like a sweaty pig in heat.

Whatever that means.

Anyway, I’m not letting this hot weather situation ruin my plans for cooking/baking cool weather dishes.

I told you that I’m gonna overload you with pumpkin recipes.

I’m lowering the boom slowly.


It’s not pie, I pinky promise.


Nope, it’s more of a sweet & savory pumpkin dish.


Imagine that.


This is my version of a sweet potato casserole, just without the sweet potato


because right now I’m obsessed w/ pumpkin.


Don’t worry sweet potato


your time will come.


So ya, garlic + maple syrup + mashed pumpkin


with a crunchy almond maple topping.


Hello, fall!


Let’s get up close & personal.


You can bet I’m making this for Thanksgiving.


Pumpkin is the new sweet potato.

Maple Garlic Pumpkin Crumble
Recipe type: Side/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Pumpkin mashed w/ garlic & maple syrup for a sweet/savory combo and topped off with a crunchy almond maple crumble topping. Gluten-free, vegan, paleo, refined sugar-free!
  • For the pumpkin mixture:
  • 2 15 oz. can pure, organic pumpkin puree
  • ¼ c. + 1 T. unsweetened, vanilla almond milk
  • 3 cloves of garlic, minced
  • 1 T. + 1 t. pure maple syrup
  • ½ t. salt
  • For the crumble:
  • ¼ c. sliced, raw, almonds
  • 2 T. coconut sugar
  • 1 T. coconut flour
  • 2 T. almond flour
  • 1 T. melted coconut oil
  • 1 t. pure vanilla extract
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  1. Preheat the oven to 350 degrees F. Grease an oval casserole dish with cooking spray.
  2. For the pumpkin mixture, mash everything together until you reach a smooth like consistency.
  3. Spread the pumpkin mixture into the prepared dish.
  4. For the crumble, combine all of the ingredients in a small mixing bowl using your hands, until a crumbly texture is reached.
  5. Distribute the topping evenly over the pumpkin.
  6. Bake for 50 minutes to 1 hour or until the topping is slightly golden.
  7. Let cool for 10 minutes.
  8. Serve warm.


Gluten & Allergy Free Expo Dallas Giveaway!


This is pretty ahhhhhhhmazing.

So, remember when I chatted a little bit about what I am doing October  26th-27th?

Well, if you don’t, I’m gonna refresh your memory.

That weekend I will be attending the Gluten & Allergy Free Expo in Dallas as one of the contributing bloggers.

It’s going to be a freaking blast and I can hardly stand the anticipation of it’s arrival.

Guess what?

They want you to join me!

Yes, people, the fine people at the GFAF Expo + Me want to give 1 person the opportunity to win TWO REGULAR ADMISSION PASSES (bring yo friend/momma/brother’s cousin’s sister’s bff) on the day of the winner’s choice (Saturday or Sunday).

Pretty awesome, right?

Mhhhhhhm. 🙂

TO ENTER THE GIVEAWAY you must LEAVE A COMMENT telling me if you were to attend the GFAF Expo in Dallas what you would be most excited to see/do/hear.


Follow GFAF Expo on Twitter

Like GFAF Expo on Facebook

Let your friends and family know that the GFAF Expo is coming to TX!

I will announce the winner Friday morning!

Happy Entering!