Archives for November 2013

Crisp Time.


T-minus 3 days until Thanksgiving.

Crunch time.

Are you hosting?

Have you ordered your turkey’s like me?

I sure hope so.

My dad I went down to our local meat market on Saturday and purchased 3 birds for the big day.

What do you expect?

We’ve got a ton of Italian mouths to feed.

That’s like 3 mouths per person.

If you know my family…you know what I’m talking about.

Remember this during your Thanksgiving prep…it’s the most important rule: when things get tough, pour a bottle of wine and fuh-gett-aboud-it!

Well, don’t forget about it completely, but ya know what I mean…remain calm…the turkey’s will get finished and you will be feasting in no time.

If you are in the mood for a pre-Thanksgiving dessert, or having a two person Thanksgiving…consider this little gem.

I love cranberry sauce.


This is a five minute cranberry sauce…like seriously the simplest thing I’ve made this week.


We are going to smash-bang it with this crispy walnut topping.


Ummmmmmm yes, please.


This thing is bursting w/ fresh, juicy cranberries.


And then there’s that crumbly, crispy, walnut topping that is too die for!


Plus, the smell of this through the house as it’s baking is enough to knock me into a coma.








Those are my favorite kind of desserts.


I spy a sleepy Annabelle.


She’s a professional moocher.



Cranberry Skillet Crisp
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Fresh, juicy, sweet cranberry sauce topped w/ a crispy, walnut topping. Gluten-free, paleo, refined sugar-free, vegan.
  • For the maple cranberry sauce:
  • 6 oz. fresh cranberries
  • ¾ c. organic, no-sugar added, apple juice
  • 1 T. pure maple syrup
  • For the crisp:
  • 1 c. of the maple cranberry sauce
  • ½ c. raw, unsalted, finely chopped walnuts
  • 1 T. softened coconut oil
  • 2 T. coconut sugar
  • ½ t. ground cinnamon
  • ¼ t. sea salt
  1. For the maple cranberry sauce, combine all of the ingredients in a large sauce pot over medium heat, stirring frequently.
  2. Cook for about 10 minutes, or until most of the cranberries have "popped."
  3. Remove from the heat and let cool completely.
  4. For the crisp, preheat the oven to 350 degrees F.
  5. Grease a mini cast-iron skillet with cooking spray.
  6. Pour the cranberry sauce into the skillet.
  7. In a small mixing bowl, combine the walnuts, coconut oil, sugar, cinnamon, and salt using your hands to combine. The mixture should be crumbly.
  8. Sprinkle the mixture over the cranberries evenly.
  9. Bake for 15 to 20 minutes or until the topping is lightly golden.
  10. Serve warm w/ ice cream.



Y’all…I’m about to put some crazy ingredients(es) up in your chocolate pudding.

But it’s chocolate so that’s good.

It’s Friday, go crazy.

I do what I want on Friday’s.

I put some coconut milk up in this pudding.


That’s not even crazy.

Enter pumpkin.


Yes, I just Thanksgiving-fied your chocolate pudding.


Then we top this chocolate bowl of goodness off w/ some toasted coconut.


Only because toasted coconut is my life.


Andddddd if I’m gonna have chocolate, I’m gonna have coconut.


I mean…..duh.


I’m not even joking when I say this stuff is so good that it slapped me silly.


I put a drizzle of melted coconut cream (from the top of the canned coconut) on top.


This is real life…fo reaaalz.


It’s like an Almond Joy in pudding form.


Seven days until I wear my stretchy pants, yell at the Dallas Cowboy football game, and eat my body weight in stuffing until I can’t talk.


Heck yes.

Pumpkin Chocolate Pudding w/ Toasted Coconut
Recipe type: Dessert, Pudding
Cuisine: American
Prep time: 
Total time: 
Serves: 2
Creamy, chocolate pudding w/ pumpkin as the secret ingredient. Made w/ silky smooth coconut milk, maple syrup, and topped w/ crisp, toasted coconut flakes. GF, vegan, paleo, refined sugar-free.
  • ¼ c. pure pumpkin puree
  • ¼ c. unsweetened cocoa powder
  • ¼ c. pure maple syrup
  • ½ c. + 2 T. full-fat coconut milk
  • 1 t. pure vanilla extract
  • ¼ c. unsweetened coconut flakes, toasted
  • coconut cream (scrape this off of the top of the canned coconut milk and reserve for topping), optional
  1. Place all of the ingredients, except for the toasted coconut in a large food processor, blend until smooth.
  2. Pour into two individual baking ramekins and serve chilled topped w/ toasted coconut and a dollop of coconut cream.
Nutrition Information
Serving size: 2 Calories: 198 Fat: 7.6g Saturated fat: 6.9g Unsaturated fat: .6g Carbohydrates: 35.5g Sugar: 28g Sodium: 21.3mg Fiber: 4.5g Protein: 3.5g


B is for Brownies.

Ummmmmm…y’all…almost 1 week til’ Thanksgiving.

I’m pretty sure I just knocked some of y’all back to reality.

My family is hosting this year.

When I say my family, I mean my Dad and I are co-chefs, while my mom runs around vacuuming at the last minute, and my sister sits on the couch watching Barclay’s Premiere Soccer League, only because she refuses to act like an American on American holidays 😉

I will probably be finishing up putting my casseroles in the oven while my dad checks on the turkey(s), yes, that is plural, all while rocking out to a Thanksgiving day playlist.

Ease is the key to Thanksgiving Day meal planning.

Let’s bake some brownies in between…mmmmmk?


These brownies are butter-less.


Because lawd knows how many sticks of butter you are going to baste that Turkey with.


Coconut butter steps in for the “fat” playing role here.


You can totally make these brownies w/ eggs or with “flax” eggs.


These are versatile brownies.


Plus, we are gonna drown these babies in a caramel sauce.


Salted caramel sauce…


it’s vegan, gluten-free, paleo…u know the drill.


These brownies are seriously, ultra ooey, gooey.


I mean, seriously fudge-y goodness and that caramel sauce…ummmmm, hello heaven.


Bring it, Thanksgiving.

Salted Caramel Brownies
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Fudge-y brownies w/ melted dark chocolate chunks topped w/ a salted coconut milk caramel sauce. Gluten-free, vegan, paleo, refined sugar-free!
  • For the brownies:
  • 3 oz. 70% dark chocolate (or 3 oz. vegan chocolate chips)
  • ½ c. coconut butter
  • ¾ c. coconut sugar
  • ½ t. pure vanilla extract
  • 2 flax eggs ( 2 T. ground golden flaxseed + 6 T. water, mix let sit for 10 minutes) (or just 2 large eggs)
  • 2 T. coconut flour
  • ½ c. 70% dark chocolate, broken into chunks
  • For the salted caramel:
  • 4 T. coconut oil
  • ½ c. coconut sugar
  • ¾ c. full-fat coconut milk
  • ½ t. pure vanilla extract
  • ½ t. salt
  1. For the brownies:
  2. Preheat the oven to 350 degrees F. Grease an 8 in. square baking pan w/ cooking spray.
  3. In a large bowl, melt the chocolate in 15 second intervals, mixing after each interval, in the microwave until completely melted.
  4. Whisk in coconut butter until smooth, you may have to put it back in the microwave to reheat for 15 second to melt the coconut butter enough.
  5. Whisk in the sugar and vanilla until smooth.
  6. Then whisk in the flax eggs.
  7. Stir in the coconut flour and dark chocolate.
  8. Pour the batter evenly into the prepared pan.
  9. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.
  10. For the caramel:
  11. Place the coconut oil in a medium saucepan and heat over medium until melted.
  12. Add the coconut sugar and turn up the heat to medium-high.
  13. Begin whisking until the sugar is completely dissolved and the mixture is boiling, about 3-5 minutes.
  14. Low the heat a little and gradually add the coconut milk, whisking continually.
  15. Bring the mixture to a boil, stirring often with a wooden spoon until the caramel is thick enough to coat the back of the spoon.
  16. Take the caramel off the stove and add the vanilla and salt.
  17. Pour the caramel directly over the just baked brownies.
  18. Let cool completely, cut into squares and serve.


Secret Recipe Club

 What’s up Monday?

Secret Recipe Club reveal time.

My favvvvvvvvvorite time of the month, obviously 🙂

This month my secret recipe comes from Nayna, the lovely woman behind the blog, Simply Food.

 Nayna lives in the U.K… awesome is that?

So jealous Nayna!

Nayna’s blog is all about simple home cooking…if ya know me, the simpler the better…especially when it comes to cooking.

Nayna focuses on a variety of cuisines, mostly vegetarian, from Indian desserts, to Greek cuisine, she does it all!

Of course something sweet caught my eye, her Cinnamon and Apple Upside Down Muffins.

I mean, c’mon, fall…apples…duh!

Let’s do this.


Apple + cinnamon = classic combo!


These muffins are absolutely comforting…it’s a total “cold, winter day I need a snack with my coffee” muffin.


That is the only kind of muffin I need.


The ONLY kind. 🙂


Upside down muffins are always in style.


Especially coconut butter glazed upside down muffins.


You know I put the healthy one-two punch on these babies.


Oh yes.


Get excited 🙂

Upside Down Apple Cinnamon Muffins
Recipe type: Muffin, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Slightly sweet cinnamon muffins chock full of fresh apple. Gluten-free, paleo, refined sugar-free, nut-free.
  • ¼ c. melted coconut oil
  • 5 large eggs, at room temperature (or equivalent egg substitute)
  • 1 T. pure maple syrup
  • ½ c. granulated stevia
  • ¼ c. + 3 T. coconut flour
  • 1 T. ground cinnamon
  • ½ t. baking soda
  • pinch of salt
  • 1 apple, peeled, cored, and chopped
  • coconut butter, melted, for drizzling, optional
  1. Preheat the oven to 350 degrees F. Grease a few mini bundt pans w/ cooking spray and set aside. I used 9 mini bundt pans.
  2. In a large mixing bowl, whisk together the coconut oil, eggs, maple syrup, and stevia until smooth.
  3. Stir in the coconut flour, cinnamon, baking soda, and salt until combined.
  4. Fold in the apple.
  5. Divide the batter evenly between the bundt pans.
  6. Bake for 25-30 minutes, or until the cakes are golden and a toothpick inserted into the center of the cakes comes out clean.
  7. Let cool and drizzle with melted coconut butter.
* You could pour the batter into muffin cups or mini muffin cups if you don't have bundt pans. Just watch for the cooking time difference. 🙂
Nutrition Information
Serving size: 9 Calories: 115 Fat: 6.9g Saturated fat: 6g Unsaturated fat: .5g Carbohydrates: 8g Sugar: 4g Sodium: 129mg Fiber: 2.6g Protein: 4.6g



Feature in Healthy Recipes Magazine & Giveaway!

Y’all…it is sooooooo good to be loved.

I have been feeling the love from the blogging community lately.

A couple of weeks ago I was contacted by Louise, the voice behind Ancestral Chef, asking permission to feature my Chocolate Hazelnut Macaroons in an upcoming issue of Healthy Recipes Magazine.

Healthy Recipes Magazine is an online magazine publication created by Louise and her husband.

Of course I jumped at the opportunity, not only because I fell in love with the magazine, but because I wanted to share my cookie recipe on an even large scale.

So, drumroll please, here it is.

Louise has offered all of my readers a FREE 3-MONTH IPAD/IPHONE SUBSCRIPTION!

All you have to do is click on this link and type in your information:

As an added bonus, they offered a GIVEAWAY to ONE LUCKY READER, who will win a 1-YEAR IPHONE/ IPAD SUBSCRIPTION to Healthy Recipes Magazine.

To Enter:

1. Follow Healthy Recipes Magazine on Facebook

2. Follow Mangia on Facebook.

In the meantime, for those who don’t have an iphone or ipad, here is a little preview of my recipe in the Halloween edition of Healthy Recipes Magazine.

Screen shot 2013-11-13 at 3.06.04 PM

So, check it out, enter to win the giveaway and I will announce the winner on Monday!

That’s that, y’all!