Archives for December 2013

New Year, More Cake.

 Merry Christmas and a Happy New Year!

I apologize for being M.I.A. last week.

I decided that I needed some me time, so I took a week off from blogging to refocus myself.

I also worked on setting some new goals and intentions for 2014.

More to come on that.

Last Monday was my dad’s birf-day.

Ever since I was little, he has always requested his favorite, German Chocolate Cake, for his birthday.

I made it paleo.

I’m pretty sure he was blindsided that his cake was paleo.

He said it tasted amazing!

Oh, and it did!

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Flourless chocolate cake…

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for realz, yo!

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It’s really all about the frosting, though.

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Frosting for dayyyyysss!

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5.0 from 1 reviews
Flourless German Chocolate Cake
Author: 
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Rich, flour-less chocolate cake topped w/ a decadent coconut pecan frosting. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 4 large eggs
  • ¾ c. pure maple syrup
  • 3 T. coconut oil
  • 2 t. pure vanilla extract
  • 1 c. unsweetened, cocoa powder
  • ½ t. baking soda
  • ½ t. baking powder
  • ¼ t. salt
  • For the frosting:
  • 1 c. finely shredded coconut, unsweetened
  • 1 c. chopped pecans
  • ¼ c. pure maple syrup
  • 1 c. softened coconut oil
  • pinch of salt
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease two small square baking pans or 1 round cake pan w/ cooking spray.
  2. In a large bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla until smooth.
  3. Stir in the cocoa, baking soda, baking powder, and salt until fully incorporated.
  4. Pour the batter evenly into the prepared baking tin(s).
  5. Bake for 18-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
  6. Let cool completely before frosting.
  7. For the frosting, combine all of the ingredients in a mixing bowl, mix until fully incorporated.
  8. Using a frosting spatula, smooth the frosting over the top and sides of the cake.
  9. Slice and serve.

MANGIA!

Baked Goods Girl.

I will forever be known as the girl that brings food to work.

To share, of course.

You mights say that some people I work with love me for that.

However, I think it’s bittersweet, because at the same time they probably think, “look at her, trying to fatten us up with this here chocolate cupcake.”

Followed by, “look at her skinny self, probably doesn’t even eat her cupcakes or cookies.”

Truth is…I do eat everything I make.

I mean, seriously?

C’mon people.

You think I have a food blog to make food and not enjoy it?

Sure.

😉

Yesterday I worked fragrance.

It’s my favorite time of the year to work in this industry because Macy’s is lit up like the Time’s Square Christmas tree, there are Christmas carols playing over the speakers, and the employees always have a smile on their face.

Of course there are customers who I would like to throw cupcakes at.

No, I don’t have a gift to give you with your purchase.

You should have came Black Friday weekend, k thanks.

Moving on.

So, yesterday I brought these banana pumpkin gingerbread muffins to work with me.

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Five, four, three, two, one…

IMG_3664gone.

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I speak truth.

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Did they know they were paleo? I even shared them over at the Paleo Magazine Link Party!

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I think not!

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Banana Pumpkin Gingerbread Mini Muffins
Author: 
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
 
Fluffy mini muffins packed w/ banana and pumpkin, spiced w/ cinnamon, ginger, and clove, and sweetened w/ a touch of molasses. Topped w/ a citrus coconut glaze. Gluten-free, paleo, nut-free, refined sugar-free.
Ingredients
  • For the muffins:
  • 1 ripe banana, mashed
  • ¼ c. pure pumpkin puree
  • ¼ c. extra-virgin olive oil
  • ¼ c. unsweetened, vanilla almond milk
  • 4 large eggs (or 1 c. liquid egg whites)
  • ½ c. granulated stevia
  • 2 T. pure molasses
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ¾ t. ground ginger
  • ¼ t. ground cloves
  • ½ t. baking soda
  • For the citrus coconut glaze:
  • 2 T. coconut oil
  • ¼ c. coconut butter
  • juice of ½ a honey tangerine
  • zest of ½ a honey tangerine
Instructions
  1. For the muffins, preheat the oven to 350 degrees F. Line a mini muffin pan w/ silicone muffins liners or paper liners.
  2. In a large mixing bowl, combine the banana, pumpkin, evoo, milk, eggs, stevia, and molasses. Whisk until smooth.
  3. Stir in the coconut flour, spices, and baking soda.
  4. Drop the batter by rounded tablespoon into each mini muffin cup.
  5. Bake for 15-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool completely.
  7. For the glaze, place the coconut oil and coconut butter in a small microwave safe bowl and microwave on 20 second intervals until the coconut oil and coconut butter are melted.
  8. Mix in the tangerine juice.
  9. Drizzle the glaze over the cooled muffins.
  10. Top each muffin with a bit of tangerine zest.
  11. Devour.
Nutrition Information
Serving size: 24 Calories: 47 Fat: 2.8g Saturated fat: .7g Unsaturated fat: 2.1g Carbohydrates: 4.2g Sugar: 1.7g Sodium: 49.4mg Fiber: 1.2g Protein: 1.6g

MANGIA!!!

 

 

A little help from my Friends.

Happy Wednesday!

 I haven’t been feeling myself lately, so I decided to write a little post w/ the help of some of my friends.

Friends are pretty awesome, right?

Check out the food/wine pairing links for the perfect pre-holiday party snack!

These muffins are mini-sized…get ready.

Oh, and they are gluten-free, paleo, & refined sugar-free.

But you already knew that 😉

This is Holiday Munchie Madness!

Christmas is the perfect season for indulging in a few munchies in between meals. Store-bought desserts, candies, and sweets will do in a pinch, but there’s really nothing better than a home-baked snack so get ready to sharpen your baking skills!

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Here’s a quick and easy-to-follow recipe (see recipe at the bottom of the page) for banana chocolate chip mini-muffins that you can use to make a late-afternoon snack or introduce into your regular breakfast menu.

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What is better than chocolate chips in your banana muffins?

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Nothing, duh. 😉

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If you want to spice things up with a glass of wine, Lifestyle Food wine expert Angus Hughson recommends pairing your freshly baked mini-muffins with a fortified wine, a dessert wine, or a sparkling red. You might want to keep a few extra bottles of fizz handy as well since, as Marks & Spencer ‘s resident wine connoisseur Chris Murphy puts it, sparkling wine is a sure-fire party starter during the holidays.

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Wait…wine + chocolate + muffins…even better!

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Finally, a quick word of warning: these mini-muffins are absolutely delicious, so keep an eye on how much you eat if you’re trying to watch your figure!

Just joking…it’s the holidays…go crazy, we can worry about our weight come 2014.

Banana Chocolate Chip Mini Muffins
Author: 
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 19-20
 
Light & fluffy mini banana muffins sweetened w/ a touch of maple syrup and chock full of mini chocolate chips. Gluten-free, paleo, refined sugar-free, nut-free.
Ingredients
  • 1 large ripe banana, mashed
  • ¼ c. extra-virgin olive oil
  • ¼ c. pure maple syrup
  • 2 large eggs
  • ¼ c. coconut flour
  • 1 t. ground cinnamon
  • ¼ t. salt
  • ¼ t. baking soda
  • 1 c. mini chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Grease a mini muffin pan or line with silicone or paper liners.
  2. In a large mixing bowl, whisk together the banana, evoo, maple syrup, and eggs.
  3. Stir in the dry ingredients until a smooth batter forms.
  4. Fold in the chocolate chips.
  5. Pour the mixture by 1 rounded tablespoon into each muffin cup.
  6. Bake for 18-20 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  7. Cool slightly and serve.

MANGIA!!!

Ginger Spice.

This is a fresh new week.

I decided to start my week on Tuesday instead of Monday.

Only because last Monday was the worst Monday of my entire life.

Today, we hate Monday.

Tuesday is the new Monday, only without all those consequences.

I kinda, sorta, maybe got this new job a month ago.

Yea.

It involves me, covered from head to toe in flour, baking cookies, cakes, etc. etc. with a fancy boss lady.

She’s super nice.

I mean, did y’all know I like to bake?

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Is it that obvious?

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Tis’ the season fo’ gingerbread.

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Ummmmm yea…

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that.

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🙂

Pumpkin Gingerbread Cake
Author: 
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A melt in your mouth spiced gingerbread cake made w/ pumpkin! Gluten-free, vegan, paleo, refined sugar-free!
Ingredients
  • 1 flax egg (1 T. ground golden flaxseed meal + 3 T. water, mix and let sit for 5 minutes)
  • ¼ + 2 T. pure maple syrup
  • 2 T. pure molasses
  • ¼ c. melted coconut oil
  • 1 c. pumpkin puree
  • 1 t. pure vanilla extract
  • ¼ c. coconut flour
  • 1½ t. ground ginger
  • ¼ t. ground cinnamon
  • ¼ t. ground cloves
  • ½ t. baking soda
  • ½ t. salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease an 8x8 in. square baking pan w/ cooking spray.
  3. In a large mixing bowl, whisk together the first 6 ingredients until combined.
  4. Stir in the coconut flour, spices, baking soda, and salt until smooth.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, until the edges are slightly golden and a toothpick inserted into the center of the cake comes out clean.
  6. Top with a mixture of melted coconut butter, melted coconut oil, and maple syrup.

MANGIA!!!

Until we meet Again.

Well, I can’t believe I made it to Friday.

This week has been a doozy to say the least.

Let’s start with Monday.

I lost my best friend, Annabelle, “Bella,” Ethridge.

IMG_0361She was my sister & my soul mate.

Although my family only had her for two years, we felt as though Annabelle was meant to be apart of our family from the beginning.

She was one of the best dogs I have ever owned.

But her story is what really makes her special.

I am going to post an excerpt of what my sister wrote shortly after Bella’s death that will explain her story (frankly, I would break down in tears if I had to write about her).

Two years ago, my sister and I responded to a Craigslist ad about a white lab. We went to meet the woman giving her up, she said that she had rescued her from a puppy mill in Tennessee and that she had another dog and Bella’s upkeep was too much to handle. Chelsy fell in love and we took Bella home with us. She was scared of people and hid from most men – running away from all of our guests. She only slept next to my sister, sat near my sister, put her paw on my sister. She only let her be closest to her and touch her paws. I’ve never seen a dog so attached to a human. Bella would walk around with these little babies in her mouth and drop them to my sister. She’d fall asleep and snore so loudly. She was so great at catching food in her mouth and loved bison bars and bacon. But someone beat her so badly that she couldn’t sit right on a formerly broken back leg. She couldn’t stop having seizures. She was suffering. This morning, my sister had to let this amazing girl go and find peace. I can’t stop crying as I write this, as I want everyone to know how much her life meant, even if you think she was just another dog. I will miss you Bella when I come home, as I know my sister will miss your presence every day. I have no doubt that you have now truly found peace. May the people who treated you so wrong suffer immeasurable pain.

Bella was laid to rest on Monday after suffering from periodic seizures that eventually led to liver cancer.

Our last moments together were soul-aching, yet beautiful. I stood with my dad by her side, let her smell my hand, and she licked me right before she past.

It was almost as if she was saying, “thank you for loving me.”

I felt a sense of relief as I look at her, tears pouring from my eyes, because she was so peaceful, finally entering the Kingdom to be with her Maker.

My dad buried her in the backyard that morning, where she will lay to rest peacefully, under our st. francis statue, for eternity.

This week has been full of those “cry myself to sleep nights.”

Princess, our elderly yorkie, looks lost as she searches for her best friend.

She has been a source of comfort for me in the time and has even volunteered to sleep in my room, in the same spot that Annabelle slept in. 🙂

I am so glad that I got to give Bella the best two years of her life.

I am not looking for sympathy, I am looking to share the story of what was the kindest, sweetest, most loving dog I have ever known.

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I’ll miss you, sweet Annie B.

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All my love, until we meet again.

MANGIA!!!