Archives for March 2015

Vanilla Bean Blondies

 Y’all.

I have been craving steak like crazy lately.

I definitely need to try a Tomahawk Steak.

Saw it on a re-run of O.C. Housewives and I was ready to go blow some expensive moo-lah on that juicy, perfectly crusted, tender steak-a-lake.

Because I am Catholic, and it is the Lenten season, I am trying not to indulge too much in the meat department. It has been a challenge, especially on Friday’s.

Of course, Friday would be the day I want a steak when all I can have is seafood.

Sooooooo, in the meantime, I’ll just focus on satisfying my sweet tooth.

Vanilla Bean Blondies

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made w/ coconut oil.

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These babies are sooooooo chewy.

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Plus, they are slightly crispy on the edges.

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Crispy is my middle name.

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Plus, plus…

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a vanilla bean glaze.

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Oh, and they are nut-free

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and paleo.

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Yaaaaaaaasssssssssss, honey 🙂

Vanilla Bean Blondies
Author: 
Recipe type: American
Cuisine: Blondies, Bars, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Fluffy, cake-like blondies with all the flavors of warm, vanilla bean. Topped w/ a vanilla bean glaze. Gluten-free, nut-free, paleo.
Ingredients
  • For the blondies:
  • ½ c. melted coconut oil
  • 1 cup coconut sugar
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • seeds of 1 vanilla bean
  • ¼ c. coconut flour
  • ½ t. baking powder
  • ⅛ t. baking soda
  • ¼ t. salt
  • For the glaze:
  • seeds of 1 vanilla bean
  • ½ c. melted coconut butter
  • 2 T. pure maple syrup
Instructions
  1. Preheat the oven to 350 degrees F. Grease a small square baking dish w/ cooking spray.
  2. In a large mixing bowl, combine the coconut oil, coconut sugar, eggs, vanilla, and vanilla bean seeds until smooth.
  3. Stir in the coconut flour, baking powder, baking soda, and salt.
  4. Bake for 18-22 minutes, or until lightly golden and a toothpick inserted into the center of the blondies comes out clean.
  5. Let cool.
  6. For the glaze, combine all of the ingredients in a small mixing bowl, mixing until smooth.
  7. Cut the blondies into 6 even squares and serve drizzled with the glaze.

MANGIA!!!

Chocolate Chip Espresso Muffins

Soooooo, sometimes I get my best baking ideas from one of my cousins.

Well, it’s really not an idea, it’s more of a collaboration.

My guy cousin, who just so happens to be a model, and I basically have the same brain, food wise.

We are both addicted to peanut butter and think bacon is a food group.

A couple of weeks ago he stopped in for a visit and we got to chatting about espresso.

He told me that I needed to put it into some brownies that I made.

I did one better.

I put some espresso powder up in deese muffins.

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Then I added some chocolate chips…

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because 1). chocolate + espresso=duh, and

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2). Did I mention chocolate?

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Oh, what’s that up there?

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Espresso glaze.

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Mhhhhhhhm.

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I’m an overachiever.

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Yep.

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🙂

Chocolate Chip Espresso Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy muffins sweetened w/ dates, stuffed w/ dark chocolate chips and spiked w/ espresso powder for a bit of a kick! Top w/ an espresso glaze for that extra jolt of energy! Gluten-free, paleo, nut-free.
Ingredients
  • Muffins:
  • ½ c. Medjool dates, pitted, soaked overnight in water, drained
  • 3 large eggs, at room temperature
  • ½ c. melted coconut butter
  • 1 t. pure vanilla extract
  • ½ c. granulated stevia
  • ¼ c. coconut flour
  • 1 t. ground espresso (I used Lavazza brand)
  • 1 t. ground cinnamon
  • ¼ t. salt
  • ½ c. dark chocolate chips
  • Espresso glaze:
  • ¼ c. melted coconut butter
  • 1 T. melted coconut oil
  • 1 T. pure maple syrup
  • 1 t. ground espresso
  • ½ t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan w/ cooking spray.
  2. Place the dates in a large food processor and process until a thick paste forms.
  3. In a large mixing bowl, combine the date paste, eggs, coconut butter, vanilla, and stevia until smooth.
  4. Stir in the coconut flour, espresso, cinnamon, and salt.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly into each prepared muffin cup.
  7. Bake for 20-22 minutes, or until lightly golden on top or a toothpick inserted into the center of each muffin comes out clean.
  8. Let cool before removing the muffins from the pan.
  9. For the glaze, combine all of the ingredients in a small mixing bowl, mix until smooth.
  10. Drizzle each muffin w/ the glaze.

MANGIA!!!

Samoa Brownies

 This weekend I went to my cousin’s baby shower.

She’s having a little girl.

So cute.

I hope that God blesses me with a little girl one day.

All I can think about are tutu’s and tea parties.

I would turn my daughter into Betty Crocker at an early age. 😉

She would probably be eating tiramisu at her first birthday party.

Totally joking.

Anyway.

We all know what season it is.

Besides being Lent, it’s Girl Scout Cookie season.

Isn’t that convenient?

Girl Scout cookies being sold around Lent is an oxymoron.

Seriously? What about those people that give up sweets?

They are suckers.

Let’s make some Samoa Brownies.

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Yes.

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We are making brownies inspired by the Samoa Girl Scout cookies.

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This is serious.

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Y’all..they are healthier Samoa Brownies!

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I mean, you probably guessed that they are paleo, gluten-free, yada yada.

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I mean, who’s blog do you think this is?

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They are also nut-free! Whoo!

I mean, rich, fudgy brownies, topped w/ a toasted coconut layer, drizzled w/ chocolate and toasted coconut?

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Yes.

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This is real life.

Samoa Brownies
Author: 
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A rich, fluffy brownie topped w/ a toasted coconut butter layer and drizzled w/ a chocolate sauce and toasted coconut. Reminiscent of a samoa girl scout cookie. Gluten-free, nut-free, paleo.
Ingredients
  • For the coconut butter layer:
  • 3 cups of unsweetened, flaky coconut, toasted
  • For the brownies:
  • ½ c. + 2 T. coconut oil, melted
  • 2 large eggs, at room temperature
  • ½ c. dark chocolate chips, melted
  • ½ c. full-fat coconut milk
  • ½ c. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 T. unsweetened cocoa powder
  • ½ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • For the chocolate drizzle:
  • 2 T. unsweetened, cocoa powder
  • 3 T. coconut oil, melted
  • 2 T. pure maple syrup
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan w/ cooking spray.
  2. To make the coconut layer, place 2.5 cups of the coconut in a large food processor and process on high until the coconut begins to break down into a silky, creamy, butter. Set the coconut mixture aside. Reserve the remaining ½ c. of toasted coconut for the topping.
  3. For the brownies, in a large mixing bowl, combine the coconut oil through the vanilla until smooth.
  4. Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.
  5. Pour the batter into the prepared pan.
  6. Bake for 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  7. Let the brownies cool completely.
  8. Cover the brownies with the toasted coconut butter layer and let the coconut butter harden.
  9. In a small mixing bowl, combine all of the chocolate drizzle ingredients until smooth.
  10. Drizzle the brownies w/ the chocolate sauce.
  11. Slice into 9 even squares and serve topped with extra toasted coconut.
  12. Enjoy!

MANGIA!!!