Archives for October 2014

Two Carrot Cake w/ Coconut Frosting

Today I should be talking about a recipe that involves some sort of chocolate candy.

Like Reese’s…my personal fave for any holiday or just any regular time of year.

It is Halloween after all.

Buuuuuttt…instead, I made you cake.

Because that’s just how I roll.

Oh, and because I get to meet Godson #2 today…so cake is always the best way to celebrate.

It’s orange…so that’s festive…right?

IMG_0082

I mean, just look at that carrot color.

IMG_0088

If you know me, I have two favorite cakes…Italian Cream and Carrot Cake.

IMG_0089

Let’s get festive up in here.

IMG_0091

This isn’t your fancy carrot cake…no raisins or walnuts…no frills…

IMG_0092

it’s all about the carrot. Well, the carrot and then this frosting.

IMG_0085

It’s super thick, creamy, and made out of coconut and a few other lovely ingredients.

IMG_0097

I mean, did you think I would give you a un-frosted carrot cake?

IMG_0098

I didn’t think so 🙂

IMG_0099

But seriously y’all…

IMG_0100

it’s got this melt in your mouth texture and the absolute perfect sweetness.

IMG_0101

Oh, and it’s got this super buttery thing going on.

IMG_0102

So, while y’all are enjoying those big buckets full of Halloween candy, I will be having a slice of this cake.

IMG_0111

All while watching a Hocus Pocus marathon.

IMG_0112

I’m pretty sure that is the first time I wanted to be Sarah Jessica Parker.

IMG_0113

Don’t act like you didn’t want to be one of the Sanderson sisters.

IMG_0115

Happy Halloween!

Two Carrot Cake w/ Coconut Frosting
Author: 
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
 
A melt in your mouth, buttery, slightly sweet carrot cake loaf topped w/ a creamy coconut frosting. Gluten-free, nut-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 7 T. dairy-free butter or grass-fed butter, at room temperature
  • ½ c. + 2 T. coconut sugar
  • ¼ c. full-fat coconut milk (scoop the cream off the top of the can that has been refrigerated overnight)
  • 2 large eggs
  • ½ c. coconut milk yogurt
  • 2 large carrots, finely grated
  • ¼ c. +2 T. coconut flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. salt
  • For the coconut frosting:
  • ½ c. coconut butter
  • ¼ c. maple syrup
  • ¼ c. warm water
  • 2 T. coconut oil
  • 1 t. pure vanilla extract
  • pinch of salt
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray, line with parchment paper, and then grease the parchment paper.
  2. In the bowl of a electric stand mixer fitted with a paddle attachment, cream the butter, sugar, and coconut milk cream together on high until pale and fluffy.
  3. Add in the eggs, coconut milk, and carrots and mix until combined.
  4. Stir in the flour, baking powder, baking soda, spices, and salt.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. For the frosting, combine all of the ingredients in a large food processor and process on high until smooth and creamy.
  7. Frost the top of the carrot cake loaf, slice and enjoy!

MANGIA!!!

Detox Pumpkin Pie Macaroons

 Detox and pumpkin pie in the same recipe title?

That’s pretty much an oxymoron, right?

I do what I want.

So that’s why I made you healthy macaroons.

You would never know they are healthy but because I told you…the secret is out.

IMG_0025

Pumpkin is the reason for the season.

IMG_0027

Pumpkin is not only delicious, but it is a great source of fiber, vitamin E, and iron.

IMG_0028

Soooooooo you can feel extremely good about these cookies I made for you.

IMG_0030

Plus, they are paleo, vegan, and sugar-free!

IMG_0031

Have I ever disappointed you?

IMG_0033

 😉

 

Detox Pumpkin Pie Macaroons
Author: 
Recipe type: Cookies, Macaroons, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Full of coconut with a touch of fresh pumpkin for that seasonal fall flavor. Gluten-free, paleo, nut-free, vegan.
Ingredients
  • 1 c. unsweetened, shredded coconut
  • ½ t. ground cinnamon
  • ½ t. pumpkin pie spice
  • ¼ t. salt
  • 2 T. slightly melted coconut butter
  • 2 T. unsweetened apple butter (I used a homemade version w/ no sugar, you could possibly use apple sauce)
  • 3 T. pure canned pumpkin
  • 1 t. pure vanilla extract
  • 2 packets of Truvia sweetener
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the ingredients together until you get a crumbly cookie dough mixture.
  3. The mixture should tighten together when you press down on it using a spatula.
  4. Using a small cookie scoop, portion the dough out into small cookies, and place on the prepared baking sheet.
  5. Bake for 10-12 minutes or until the bottoms begin to turn golden brown and the cookies are slightly crispy.
  6. Let cool and devour!

MANGIA!!!

Ginger Spice

Goodness.

What a weekend.

I partied hard on Saturday at my uncle’s wedding.

Didn’t get back home until two a.m.

Let’s just say it felt like a rat race getting to the wedding.

Traffic galore, plus the fact that I live over an hour away.

Plus, it was a rather late wedding.

Because of the traffic, they started the wedding a little late.

But then…wait for it…the reception was a 45 minute drive from the church and then the bride and groom stopped to pick daisies somewhere along the way because they didn’t arrive at the wedding until 10.

We didn’t have dinner until 10:30…I was famished.

You never want to see me hungry…it’s not a pretty sight.

I’m really, really, really not nice.

Thank goodness the food was well worth the wait.

Let’s just say I did a ton of relaxing yesterday.

Oh, and I baked.

IMG_0003

Gingerbread.

IMG_0006

Pumpkin Gingerbread…

IMG_0012

with a lemon glaze.

IMG_0013

Ummmmmmm yes, I did.

IMG_0014

BTW…I have realized something.

IMG_0016

I will never be a fan of buttercream frosting as long as I live.

IMG_0017

I can detect that stuff on a cake from a mile away.

IMG_0020

I’m a cream cheese girl all day and all night.

IMG_0021

Are ya with me?

IMG_0022

🙂

IMG_0023

 

Lemon Glazed Pumpkin Gingerbread
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
All the flavors of fall in this pumpkin gingerbread with a twist, a zesty lemon glaze on top. Gluten-free, paleo, nut-free.
Ingredients
  • For the bread:
  • ½ c. pure canned pumpkin
  • ¼ c. full-fat coconut milk
  • ¼ c. extra-virgin olive oil
  • 4 large eggs
  • 2 T. pure molasses
  • ½ c. granulated stevia
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ¾ t. ground ginger
  • ¼ t. ground cloves
  • ½ t. baking soda
  • extra lemon zest, for topping
  • For the glaze:
  • 2 T. coconut oil
  • 2 T. pure honey
  • 2 T. coconut milk
  • zest and juice of 1 small lemon
  • ½ t. pure vanilla extract
Instructions
  1. For the bread, in a large mixing bowl, combine the pumpkin, coconut milk, evoo, eggs, molasses, stevia, and vanilla until smooth.
  2. Stir in the coconut flour, spices, and baking soda.
  3. Pour into a greased 9 in. loaf pan.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool completely.
  5. For the glaze, melt the coconut oil in the microwave.
  6. Combine with the remaining ingredients, whisking until smooth.
  7. Pour the glaze over the ginger bread.
  8. Refrigerate the bread until the glaze has hardened.
  9. Slice and serve topped with extra lemon zest.

MANGIA!!!

Crisp Crunch.

I’ve got a little vice.

Well, I don’t know if it’s an actual vice, more of an obsession.

With crispy foods.

Me and burnt toast…we’ve been friends for quite some time.

I made my first roast chicken the other day and let me tell you something…crispy chicken skin is ahhhhmazing.

I’m sure professional chefs would gasp open mouthed about my burnt toast confession.

Not to mention that fact that I just made my first whole roasted chicken.

Shall we even mention crispy, little fried, donut holes?

That will just segway into funnel cakes.

Uh, let’s talk healthy crispy things.

Like these crunchy granola bars.

IMG_1093

They are chock full of good for you ingredients.

IMG_1094

Ummmmm two types of seeds, coconut, dried cranberries, and sweetened w/ maple syrup.

IMG_1100

Plus, they are grain free and nut-free making them allergy free and hello…vegan.

IMG_1101

I mean, just look at that…no preservatives!

IMG_1106

Yes, this is real life.

IMG_1114

These babies are going to rock your crunchy world.

IMG_1103

Get on it.

IMG_1102

🙂

 

Seeded Cranberry Crunch Bars
Author: 
Recipe type: snack, granola bars
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy grain-free granola bars chock full of seeds and sweet, tart, dried cranberries. The perfect snack. Gluten-free, paleo, nut-free, vegan.
Ingredients
  • 1¼ c. pepita seeds
  • 1 c. sunflower seeds
  • ¾ c. dried cranberries
  • 1¼ c. unsweetened, coconut flakes
  • ½ c. maple syrup
  • 1 t. pure vanilla extract
  • ½ t. sea salt
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, combine all of the ingredients until evenly distributed.
  3. Line a 9x13 in. baking dish with parchment paper.
  4. Using a silicone spatula, transfer the nut mixture to the prepared baking dish, and spread it evenly.
  5. Bake for 20 minutes, or until the bars are lightly golden brown in color.
  6. Remove from the dish and allow to cool.
  7. Slice into 12 even bars and refrigerate until cold.

MANGIA!!!

Uncommon Goods Review!

Alright y’all…it’s time for a little review.

As I’ve aged, I’ve grown to appreciate the finer things in life.

If you know me, I am not the most snack-for-dinner type of person.

I can’t just sit there with a bag of cheetos and a glass of wine (ahem…Mom), I would rather eat a four-course meal Julia Child style.

Ya know?

Anyway, like I said, I’m a changed person.

Adult-ness looks good on me.

On the other hand, I am totally down with eating little bites of a whole bunch of different foods for dinner.

So, when Uncommon Goods, an ahhhhhmazing company that sells environmentally and worker-friendly unique designs and handcrafted gifts, contacted me to review their products, I was over the moon excited!

Being me…you know I love my wine and my snack time, so I chose a set of 4 stemless aerating wine glasses, two aerating wine glasses, and these totally awesome recycled wine bottle platters 

What I love about these recycle wine bottle platter is that they don’t just look suppppah cute and fancy for dinner parties and such, but they are made out of 100% RECYCLED  glass! RECYCLED.

IMG_1118

Plus, they make a great backdrop for homemade cheese ball spread that your awesome neighbor brings over.

IMG_1121

You could even use these platters to hold candles, which would set the mood and give a little ambiance to your next dinner party.

IMG_1113

Oh, yes.

IMG_1124

Now, you can’t have cheese without wine.

IMG_1126

Guess what? These wine glasses are of the AERATING kind. Not only do they make the color of your wine look fresh and vibrant, but they actually make your wine taste better. Why? Because as you drink your wine, the ridges on the side of the aerating wine glass absorbs oxygen and releases carbon dioxide.

How’s that for a little chemistry lesson for you?

This process unlocks the aroma of your red or white wine, allowing you to enjoy it’s flavor to the fullest.

Not to mention, these glasses are designed to reduce the amount of alcohol that enters your bloodstream by 30%…whaaaaat?

So, it may take you a bit longer to feel the buzz when using these special glasses.

One last point, they are made in Italy…so they receive super bonus points from me!

Ummmmmm yes, these products are awesome.

So, you should probably go check out Uncommon Goods to see more of their amazing dining and entertaining gifts!

MANGIA!!!