Archives for December 2014

Gingerbread Pecan Butter

 I’m all about gift-giving.

I think that’s why I love Christmas so much.

It’s the season of giving.

This is my third year to participate in the Food52 holiday swap, where two people exchange gifts.

Obviously I make my gift-ee homemade treats that he/she can enjoy.

I love to make non-perishables because they travel well and keep well for a while.

Everyone loves a good pecan butter.

If you don’t…we aren’t friends.

😉

I made this one extra special…Gingerbread Pecan Butter.

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Ummmmmm…yes, gingerbread cookie flavored pecan butter.

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Is that not absolutely divine?

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Oh yes, hunny.

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Slather this stuff on fruit, grilled veggies, muffins, or stir it in oatmeal…but you know my favorite vehicle is toast.

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That’s just classic…period. end.

Gingerbread Pecan Butter
Author: 
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Total time: 
Serves: 1 small jar
 
A smooth, creamy, pecan nut butter with all the flavor of a traditional gingerbread cookie. Gluten-free, paleo, vegan, refined sugar-free.
Ingredients
  • 2 c. roasted, unsalted pecans
  • 2 t. blackstrap molasses
  • 1 t. pure maple syrup
  • ½ t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. ground cloves
  • ¼ t. sea salt
Instructions
  1. Place the pecans in the bowl of a food processor and process on high until the nuts begin to break down into a silky, smooth butter. You will have to periodically stop the food processor and scrape down the sides of the bowl with a spatula.
  2. Add in the molasses, maple syrup, spices, and salt and process again until incorporated.
  3. Pour into a mason jar.
  4. Serve with toast, crackers, or drizzled on protein pancakes (my fave!).

MANGIA!!!

Flour-less Double Chocolate Chip Pecan Cookies

Sometimes when life hands you chocolate chips…

you make cookies.

My sweet tooth is overwhelming.

You’d think I’d have some sense to save my sweet tooth for Christmas desserts.

But who am I kidding? I like my cookies.

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Plus, you can indulge in these babies without feeling 100% guilty.

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They are flour-less, gluten-free, paleo, and contain no refined sugars.

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Stuffed with chocolate chips and pecans?

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Mhhhhhm.

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🙂

 

Flour-less Double Chocolate Chip Pecan Cookies
Author: 
Recipe type: Cookies
Cuisine: American
 
Chewy center, with crispy edges, chock full of dark chocolate and pecans, these cookies are to die for! Gluten-free, paleo, refined sugar free.
Ingredients
  • 1½ c. dark chocolate chips, melted
  • ¼ c. pecan butter (you could also use another nut butter of your choice)
  • 1 large egg
  • ⅔ c. coconut sugar
  • 2 T. unsweetened cocoa powder
  • ½ t. baking powder
  • ½ t. sea salt
  • 1 c. raw, chopped pecans
  • ½ c. dark chocolate chips
Instructions
  1. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the melted chocolate, pecan butter, egg, and coconut sugar until smooth.
  3. Stir in the cocoa powder, baking powder, and sea salt.
  4. Fold in the pecans and chocolate chips.
  5. Chill the dough for 1 hour. Preheat the oven to 350 degrees F.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  7. Use the palm of your hand to flatten the top of each cookie.
  8. Bake for 10-12 minutes or until firm.
  9. Let cool slightly, then devour.

MANGIA!!!

Mini Apple Cider Sweet Potato Loaves

It must be sweet potato week here on the blog.

I can’t get rid of the Thanksgiving leftovers quick enough.

I’m telling you…the turkey tastes even better 7 days later.

Not joking.

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Here, we’ve got one more way to use up those sweet potato leftovers.

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It’s sweet potatoes all day and all night over here.

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It’s Sweet Potato Bread y’all!

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We made mini loaves because these make ahhhhhmazing food gifts for Christmas.

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Just an idea 😉

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xoxo

 

Apple Cider Sweet Potato Loaves
Author: 
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 mini loaves
 
A melt in your mouth bread bursting with the fall flavors of cinnamon, sweet potato, and apple cider, stuffed w/ chopped pecans. Gluten-free, paleo, refined sugar-free, nut-free option.
Ingredients
  • ¼ c. apple cider
  • 1 c. sweet potato puree
  • 3 large eggs
  • ½ c. granulated stevia
  • 2 T. pure maple syrup
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • 1 t. ground cinnamon
  • ½ c. chopped pecans (omit pecans if you want a nut-free bread)
  • melted coconut butter, for drizzling, optional
Instructions
  1. Preheat the oven to 350 degrees F. Grease 3 mini loaf pans w/ cooking spray or you can use 1 9 in. loaf pan.
  2. In a large mixing bowl, combine the apple cider, sweet potato puree, eggs, stevia, and maple syrup until smooth.
  3. Stir in the coconut flour, baking soda, salt, and cinnamon.
  4. Fold in the pecans.
  5. Pour the batter evenly into each loaf pan and bake for 20-25 minutes until lightly golden, or until a toothpick inserted into the center of each bread comes out clean.
  6. Let cool, then drizzle with melted coconut butter if preferred, then slice.

MANGIA!!!

Leftover Sweet Potato Casserole Cookies

 Happy Monday y’all!

How was your Thanksgiving?

Let’s rewind a bit.

My dad has been in another country for three months on a job.

So, naturally, because Thanksgiving is my favorite holiday and one where my dad and I cook a Thanksgiving feast together, I was feeling super bummed that he wasn’t going to be here.

However, last Monday, he sent me a secret text with the words, “Don’t tell mom, but I’ll be home Thursday morning.”

I quietly jumped for joy.

I don’t know how I kept that secret until my dad got home, but you should have seen my mom’s face when he arrived.

Plus, I was super proud of myself for cooking the entire Thanksgiving meal.

My favorite is obviously the turkey, but I love to spread my sweet potato casserole on top so that I have a bit of each with every bite.

Let’s put that leftover sweet potato casserole to good use.

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We are going to make cookies.

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Sweet potato casserole + pecans + coconut…

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ummmmmmm, little bites of heaven.

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Plus, these babies are gluten-free, paleo, and refined sugar-free (made w/ a date puree).

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Thanksgiving leftovers all day everyday!

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😉

P.S. I use this recipe for sweet potato casserole (only I replace the almond milk with coconut milk).

 

Sweet Potato Casserole Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Chewy, slightly crisp cookies made from leftover sweet potato casserole, studded w/ pecans and chock full of shredded coconut. Gluten-free, paleo, nut-free option.
Ingredients
  • ¾ c. leftover sweet potato casserole (or ¾ c. mashed sweet potato)
  • ⅓ c. pitted Medjool dates, soaked in water overnight, and drained
  • 2 large eggs
  • ½ c. full-fat coconut milk
  • 2 T. extra-virgin olive oil
  • 1 T. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • ½ c. finely shredded, unsweetened coconut
  • ½ c. chopped pecans
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the sweet potato, soaked dates, eggs, coconut milk, evoo, and vanilla in a large food processor.
  3. Process on high until smooth.
  4. Add in the coconut flour, cinnamon, baking soda, baking powder, and salt and process until combined.
  5. Fold in the coconut and pecans.
  6. Use a small cookie scoop to drop the dough on the prepared baking sheet.
  7. Slightly flatten the tops of each cookie using the palm of your hand.
  8. Top each cookie with 1 pecan halve.
  9. Bake for 20 minutes or until the cookies are slightly golden on top.
Notes
If you want a nut-free option, omit the pecans.

MANGIA!!!