Archives for October 2014

Secret Recipe Club

Y’all…it’s Secret Recipe Club time.

Get excited.

Yesterday, I got to warp my brain trying to write a 6 page nutrition paper.

It was a grand ole’ time.

On another note, I always love the time right around Halloween where I get to see my mom standing over her “cauldron” as she adds butter, popcorn, sugar, and her magical touch to a sticky, sweet, salty mixture.

Her popcorn balls are marvelous.

Now, if only it were 40 degrees and the fire place was blazing…it would be perfect.

Let’s talk about today’s recipe.

It’s pretty freaking amazing.

The recipe comes from Ashley, the lovely lady behind the food blog, Rainstorms and Love Notes.

I just love that blog name. It’s so warm and inviting. I love rainstorms and what girl doesn’t love love notes?

Even cheesy love notes. Those are the best kind. 😉

Ashley is married to T.J., and besides being a lover of all things food, she is a football fanatic.

She might be a Steeler’s fan, and I may just be a Cowboy’s fan, but hey, food and football…two things in common 🙂

Now, while I really wanted to try some of Ashley’s game time eats like her Spicy Pumpkin Cheese Ball and Spinach Artichoke Dip, you know my sweet tooth, once again, got the best of me 🙂

Enter Ashely’s recipe for the

 Easiest Ever Peanut Butter and Chocolate Fudge

She’s not joking.

It’s seriously three ingredients.

You know anything w/ peanut butter + chocolate speaks to me.


Ashley used butter but we were out so, I improvised…coconut butter it is.


You do a little melting over on the stove and add some semi-sweet chocolate chips.


Well, hey there, silky smooth deliciousness.


Then you refrigerate and voila…




I added sea salt on top because sometimes I like to be fancy.


Y’all…this stuff is the perfect balance between creamy, smooth, nutty peanut butter and rich chocolate.


It reminded me of my favorite fudge. As a child, my parents would take me down to Galveston to the historic strand district.


There, in a old building, was The Peanut Butter Factory (yes, there was such a thing) filled with all sort of  antique things and…homemade fudge. They were famous for their peanut butter fudge.


Chocolate + peanut butter was my favorite, obviously.

Unfortunately, The Peanut Butter Factory was ruined in a hurricane.


NBD now that I have this fudge recipe!


Thanks Ashley!


Chocolate Peanut Butter Fudge
Recipe type: Dessert, Fudge
Cuisine: American
Prep time: 
Total time: 
Serves: 30
The classic combo of creamy peanut butter and smooth semi-sweet chocolate come together to create a rich, decadent fudge. 3-ingredients, gluten-free, vegan option.
  • 1 stick of butter (I used ½ c. coconut butter)
  • 1 c. peanut butter
  • 2⅔ c. semi-sweet chocolate chips (If we want to make this vegan, use vegan chocolate chips)
  • sea salt, for sprinkling
  1. Melt the coconut butter in a saucepan over low heat.
  2. Once the coconut butter has completely melted, add in the peanut butter and chocolate chips.
  3. Continue melting over low-medium heat, stirring frequently until the mixture has completely melted.
  4. Line an 8x8 in baking pan w/ parchment paper.
  5. Pour the mixture into the prepared pan.
  6. Refrigerate overnight.
  7. Cut into squares and devour!


Little Pun’kin


We are finally experiencing some cooler weather round’ these here parts.

I’m talking lower 50’s cool.

I’m talking the kind of cool where I can run 3 miles in the morning, barely break a sweat, and not consider washing my hair because…hey, look at that…no sweat!

I even ordered my turkey’s for Thanksgiving/Christmas.


It’s fall.

On an important note, my little godson Easton was born on Monday. He came a little early so he was around 6 lbs 3 oz. but he is doing great!

I can’t wait to meet him!

Godson numero two for me.

I think I will just accumulate god children if I never have children of my own.

It’s amazing to spend time with them…but the best thing is…you can give them back to their parents when they start to act out.

No thanks.


Let’s talk about fall breakfast.

It involves pumpkin.


In the form of scones.


Because if you’re not on the pumpkin train…


who are you?


I don’t want to know.


We have a strict policy on this blog.


No pumpkin haters are allowed.

But seriously…these scones…


paleo, nut-free, chewy on the inside, crispy on the edges

and drizzled in a silky cinnamon coconut butter glaze.


I better not see you driving through Starbucks for an artifical pumpkin latte/scone combo.


The stink eye will be given. 😉

Cinnamon Drizzle Pumpkin Scones
Recipe type: Breakfast, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
The perfect scone chock full of seasonal pumpkin, chewy in the center, crispy on the edges, drizzled in a cinnamon coconut butter glaze. Gluten-free, paleo, nut-free, refined sugar-free.
  • For the scones:
  • ⅓ c. pure canned pumpkin
  • 3 large eggs
  • 3 T. full-fat coconut milk
  • ½ c. granulated stevia
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • 1 T. pumpkin pie spice
  • ¼ t. baking soda
  • 2 T. coconut butter, cut into small pieces and chilled in the refrigerator for 3 minutes.
  • For the glaze:
  • ¼ c. slightly melted coconut butter
  • ¼ t. ground cinnamon
  1. For the scones, preheat the oven to 350 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the pumpkin, eggs, coconut milk, stevia, and vanilla and mix until smooth.
  4. Stir in the coconut flour, pumpkin pie spice, and baking soda.
  5. Fold in the coconut butter until evenly distributed throughout the dough.
  6. Place the dough in the center of the baking sheet and using your hands, gently press the dough down to form a large, round circle, patting the sides down and up evenly as you go. You want about 1-2 in. thick scones when you cut them after baking.
  7. Bake for 20-25 minutes, or until lightly golden brown. Let cool.
  8. For the glaze, combine both ingredients in a small mixing bowl and mix until smooth.
  9. Cut the scones (I use a pizza cutter) into 8 even triangles.
  10. Drizzle each scone w/ the glaze and devour!



Chelsy’s car troubles: part 32328734

On my way to school Monday I drove through a terrible thunderstorm…lightening struck right in front of me and my windshield wipers were so slow that I had to pull over in the right lane and go 5 mph on the freeway.

A little much?

Yes. Then, as I was leaving for school the freaking thing wouldn’t start.

So, what did I do?

For 5 minutes I sat in the parking garage, my hands clasped together over the steering wheel, in deep prayer…praying to Jesus to let the car start.

Well, 5 minutes later…He answered my prayers and sent me a little angel that helped me jump start my car.

Praise the Lord!

I always believe in the power of prayer.

So, what did I do when I got home.

I baked.

I told you…it’s my stress reliever.

IMG_1002I’ve been channeling my Italian heritage lately…


let’s just make everything with olive oil, shall we?


To me, olive oil just makes everything better.


My dad has been in a foreign country for work for the past month and let me tell you…he has come to appreciate olive oil more than you will ever know.


When you are Italian, olive oil is everything and in a country where it’s not the predominant oil that is used…you go to great lengths to find it.


Luckily, my dad found some and sends me photos of the meals he cooks…


which usually involve bell pepper, onion, and garlic sauteed over olive oil and tossed w/ fresh penne pasta.


 I’m sure he would kill for some pasta sauce right about now.


I will definitely have some homemade pasta sauce and a batch of these muffins ready to go when he gets home.



Olive Oil Banana Pound Cakes w/ Maple Glaze
Recipe type: Cake, Pound Cake
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 12
Melt in your mouth individual pound cakes made w/ rich, silky olive oil, and sweetened w/ ripe banana. Top with a sweet maple glaze for the perfect treat! Gluten-free, paleo, nut-free.
  • For the cakes:
  • 1 ripe banana, mashed
  • ½ c. extra-virgin olive oil
  • 1 c. coconut sugar
  • 2 large eggs
  • juice of 1 small lemon
  • ¼ c. + 2 T. coconut flour
  • 1 t. baking powder
  • ¼ t. baking soda
  • ¼ t. salt
  • For the glaze:
  • ¼ c. melted coconut butter
  • 2 T. pure maple syrup
  1. Preheat the oven to 350 degrees F.
  2. Grease a 12-cup muffin pan with cooking spray.
  3. For the muffins, in a large mixing bowl, combine the banana, evoo, coconut sugar, eggs, and lemon juice.
  4. Stir in the coconut flour, baking powder, baking soda, and salt.
  5. Fill each of the muffin cups ¾ full with the batter.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center of each muffin comes out clean. They should be lightly golden on top.
  7. Let the muffins cool.
  8. In a small mixing bowl, whisk the melted coconut butter and maple syrup together until smooth.
  9. Drizzle each muffin with the glaze.
  10. Devour!


A Serious Muffin and Truvia Baking Star Contest!

Good Monday morning y’all!

Let’s start this week off right.

My mind is still reeling from a combo of texas football and too much studying yesterday.

Oh, and a little fall baking…duh.

I really enjoyed the morning weather yesterday, which was in the low 60’s…perfect running weather.

I don’t think I even broke a sweat on my 3 mile run.

Anyway, it was definitely the change in weather that made me break out my muffin pan.

That and the fact that I got a little gift from Truvia in the mail.

Y’all…Truvia is my favorite sugar substitute.

Now they have Truvia Brown Sugar Baking Blend…yep, it’s a combo of real brown sugar and Truvia with the same brown sugar taste, only with 75% fewer calories.

Ummmmmm yes…we loooooooove that!

Pumpkin goes perfectly with brown sugar so of course, I knew my idea to smash-bang them in a muffin was a done deal.


Oh, and then I put a chocolate swirl in the middle because everyone needs a little chocolate.


Let’s chat a little more about Truvia.


You should enter the Truvia Baking Star Contest. All you have to do is create an original recipe using Truvia Baking Blend or Brown Sugar Blend and submit a video featuring you and your recipe. Make sure to submit your video before October 7th, 2014 here. Fans will vote for their favorite recipes of 10 semi-finalists between October 15th and October 29th, 2014.


I’m telling you to enter this contest because a). I love contests…especially food contests and this one involves a healthy product so you can feel extra good about it.


b). The prize…it’s alllllll about this prize. The three finalists with the most votes will be notified on October 29th about the grand-prize…are you ready? An all-expenses paid trip to NEW YORK CITY with a guest.


That’s not all…on November 19,2014 the three finalist’s baking skills will be judged live by the YouTube star judges and the Truvia Baking Star Contest winner will be announced.


This is serious stuff.


You could be on YouTube and go to NYC…that’s all I need to hear 🙂


In the meantime, pick up a bag of Truvia Brown Sugar Blend at your local grocery store and make these muffins.





Chocolate Swirl Pumpkin Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy pumpkin muffins swirled with a bit of chocolate. Gluten-free, nut-free, paleo-ish.
  • For the muffins:
  • ¼ c. pure canned pumpkin
  • ¼ c. Truvia brown sugar blend(you can use coconut sugar if you want to keep these strictly paleo)
  • 3 T. full-fat coconut milk
  • 3 large eggs
  • ½ t. vanilla
  • ¼ c. coconut flour
  • 1 t. baking soda
  • pinch of salt
  • For the chocolate swirl:
  • 1 t. coconut butter
  • ¼ t. unsweetened, cocoa powder
  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan with cooking spray.
  2. For the muffins, in a large mixing bowl combine the pumpkin, brown sugar, coconut milk, eggs, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Fill the muffin cups ½ way full with batter.
  5. For the chocolate swirl, melt the coconut butter and add in the coca powder, mix until smooth.
  6. Place ½ t. of the chocolate in the middle of each muffin and swirl the chocolate through the muffin batter using a toothpick.
  7. Bake for 12-15 minutes or until a toothpick inserted into the center of each muffin comes out clean.


Those days

 Have you ever had one of those days?

I’m sure you know what I’m talking about.

A day that’s well….off.?

Wednesday was definitely MY OFF DAY.


Since my car was totaled by an idiot 18-year-old texting and driving, I have been driving my dad’s beast of a gas hog 1990 suburban.

I’m not complaining, but seriously, this thing…its one thing after another.

Let’s not mention the time my dad didn’t mention that he needed new tires and there I sat, on the side of the road, one tire down…his fault.

Dear hay-sus.

So, when the car started smelling like gas on Wednesday, I only assumed that the piece of…was about to blow up.

Then, of course, I freaked when I saw smoke coming from  alongside the right rear tire.

On Tuesday, my uncle borrowed the truck to haul his boat and forgot to mention that he left the parking brake on.

So, there I sat, once again, thinking the truck was self-destructible, when all I needed to do was release the parking brake.

Again, not my fault.

Moral of the story: check your parking brake.

I did, but it wouldn’t release so I assumed it wasn’t on.

Moral two: don’t make ass-ump-tions.

A day like Wednesday definitely called for some peanut butter action.


Then I added a banana and some chocolate because who doesn’t love that combo?


More chocolate on the top for the win!


People, people…


this is your eat-all stress food.

I mean, it’s practically calorie free.

IMG_1004 Just look at those chocolate chips.


They are practically negligible.




I’m definitely a dreamer.


Peanut Butter Banana Chocolate Chip Bread
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
Peanut butter, bananas, and chocolate=the perfect combination. Gluten-free, grain-free, refined sugar-free.
  • For the bread:
  • 1 large, ripe banana, mashed
  • 1 c. unsalted, creamy peanut butter
  • 2 large eggs
  • ½ c. unsweetened, vanilla coconut milk
  • ¼ c. pure maple syrup
  • ½ T. pure vanilla extract
  • ½ c. coconut flour
  • ½ T. baking powder
  • ¼ t. fine sea salt
  • ½ c. mini chocolate chips (I used Enjoy Life, vegan mini chocolate chips)
  • For the chocolate glaze:
  • 2 T. mini chocolate chips
  • ½ t. coconut butter
  1. Preheat the oven to 350 degrees F. Grease a 9-in loaf pan with cooking spray.
  2. In a large mixing bowl, combine the bananas through the vanilla and mix until smooth.
  3. Stir in the coconut flour, baking powder, and salt.
  4. Fold in the mini chocolate chips.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool completely and slice to serve.
  6. For the chocolate glaze, melt the ingredients together in a small bowl, mixing until smooth.
  7. Drizzle the glaze over the bread.