Archives for June 2015

Paleo Coconut Cream Pies

As a child, I had no worries in the world.

I’m pretty sure I had no idea what the word stress meant and that wasn’t an actual reality for me until about 9th grade.

Responsibility usually sets in deep in high school.

Summers were absolutely care-free. My life was filled with pop-tarts, hop-scotch and wall ball games, playing barbies, singing to Wilson Phillips and the Spice Girls, running on the hot pavement without shoes on, slipping slides made of my dad’s old garage tarp, and tons of swimming.

Life was so simple.

The one thing I miss so much about my summers as a child were the ice cream sandwiches that were always available on those hot summer days.

They were usually Blue Bell ice cream sandwiches with a chocolate sandwich cookie and vanilla filling.

But we all know what is going on in the Blue Bell department right now…I’d rather not replicated anything of theirs because I feel like it will jinx my hopes of Blue Bell restocking the ice cream coolers at the store.

Sometimes my sister and I would get crafty and freeze Little Debbie Oatmeal Cream Pies.

It’s amazing what a freezer can do to your favorite sweet treat.

Today we are making a cool summer time treat that is reminiscent of oatmeal cream pies.

But even better…they are coconut cream pies.

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Imagine a chewy coconut cookie sandwiched with a cool, creamy coconut whipped cream filling.

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Oh yes.

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It’s totally adult.

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It totally brings out the kid in you.

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It’s paleo

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and vegan

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and all that other good stuff.

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Seriously, you’d never even know.

Paleo Coconut Cream Pies
Author: 
Recipe type: Cookies, Dessert
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
A chewy cookie sandwich stuffed with coconut whipped cream, sweetened with pureed dates and chock full of coconut! Gluten-free, paleo, nut-free option, grain-free, vegan.
Ingredients
  • For the cookies:
  • 10 Medjool dates, pitted, soaked in water overnight and drained
  • 1 T. ground flaxseed meal
  • 3 T. water
  • 1 c. coconut cashew butter ( I made mine homemade, you can use your favorite store bought nut/seed butter or for a nut-free option use coconut butter, slightly melted)
  • 2 t. pure vanilla extract
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. salt
  • 1 c. unsweetened shredded coconut
  • For the filling:
  • 1 carton of full-fat coconut milk ( I used So Delicious brand), refrigerated overnight
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the dates in a large food processor and process until smooth.
  3. In a small mixing bowl, combine the flaxseed meal and water, let sit for 5 minutes to thicken.
  4. In a large mixing bowl, combine the coconut cashew butter, ⅓ cup of the pureed dates, flaxseed mixture, vanilla, cinnamon, baking soda, and salt. Mix until smooth.
  5. Fold in the coconut.
  6. Drop the cookie batter by heaping tablespoons onto the prepared cookie sheet. Slightly flatten the top of each cookie using your fingers.
  7. Bake for 10-12 minutes or until slightly golden.
  8. Let the cookies cool completely before filling.
  9. For the filling, combine all ingredients in a large mixing bowl until smooth and fluffy.
  10. Place one to two teaspoons of the filling onto one cookie and sandwich with another cookie.
  11. Wrap the sandwiches in plastic wrap, freezer or refrigerate and enjoy!

MANGIA!!!

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting

 There are some days where I’m all about paleo and I want all the grain-free desserts and all the protein I can stuff into my mouth at once.

But, then I’m knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese’s Peanut Butter cup.

I won’t even mention my biggest vice, Blue Bell, because, well…we all know where they stand right now.

And it’s not in my grocery freezer aisle.

I mean, is there any reason to have cobblers or crisps when there is no Blue Bell to be had?

I’m beginning to think this was a conspiracy derived by Ben and Jerry’s.

My life would be perfect if Blue Bell showed back up around Fourth of July.

Homemade Vanilla, pllleaaaaaaase save me!

Back to cream cheese.

I love the Italian version of cream cheese…mascarpone cheese…it’s a bit creamier and sweeter and it’s amazing slathered on just about anything.

Including banana bread.

We’ve got a mash up combo today of grain-free, paleo banana bread, and “i don’t give a crap I need this in my life” mascarpone frosting swirled with strawberry jam.

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Yes, please!

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Mhhhhhhm.

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🙂

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting
Author: 
Recipe type: Dessert, Quick bread, Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Banana bread stuffed with flaky coconut and topped with a sweet mascarpone frosting swirled with strawberry jam. Gluten-free, grain-free, paleo-ish.
Ingredients
  • 2 overripe bananas, mashed
  • 2 large eggs, at room temperature
  • 2 Tbsp. coconut butter, slightly melted
  • 1 t. pure vanilla extract
  • 2 Tbsp. vanilla coconut milk yogurt, unsweetened
  • 1 c. granulated stevia
  • ½ t. baking soda
  • ½ c. coconut flour
  • ½ c. unsweetened flaky coconut
  • For the mascarpone frosting:
  • 1 8 oz. container of Mascarpone cheese, at room temperature
  • ½ c. powdered sugar
  • ½ c. strawberry preserves, all-natural
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray. In a large mixing bowl, combine the bananas, eggs, coconut butter, vanilla, coconut milk yogurt, and stevia until smooth.
  2. Stir in the baking soda and coconut flour.
  3. Fold in the coconut.
  4. Pour batter into the loaf pan and bake for 30 minutes or until golden.
  5. Let cool completely before frosting.
  6. For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted with a paddle attachment.
  7. Beat until smooth.
  8. Swirl in the strawberry jam.
  9. Slice banana bread and top with frosting.

MANGIA!!!

Cashew Butter and Jelly Brownies

These summer weekends just keep getting more and more relaxing.

Well, for me at least.

My dad had 95% blockage in his nose so he elected to get nose surgery last Thursday.

I’m pretty sure he thought that he was going to be up the next day running in tip-top shape, mowing the lawn, and building a fence in the back yard.

Ummmm…WRONG!

I am not sure why people choose to go under the knife for aesthetic reasons and go through all that pain when my poor dad did just so he could breathe!

I don’t think I have ever seen him hurt this bad.

Although, he did have a bout of food poisoning one time that I swear was worse than his motor cycle accident.

Let’s talk about food, shall we?

I was so excited for this month’s Secret Recipe Club when I learned that Mary Anne and Mariel, the awesome mother-daughter duo behind the blog, Feast on the Cheap, were my secret recipe friends. Mary Anne has worked for 20+ years in the catering industry and Mariel is a fledging foodie who learned about all things cooking and baking for the best of the best, her mother.

As I was perusing through their extensive recipe list, I found what my heart desired, Peanut Butter and Jelly Brownies. 

Y’all…chocolate.

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Mhhhhhhm. I did a little switcheroo and substituted the peanut butter for cashew butter. You can totally go the pb route b/c we all know that peanut butter love is strong on this blog. It just so happens that I eat so much of it…I was out.

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Just imagine an ooey, gooey, chocolate brownie swirled with slightly salty cashew butter and

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sweet berry preserves.

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I mean, these flavors are genius.

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Definitely an appropriate dessert to bring to a backyard summer barbecue.

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Or ya know, if you need to drown your sorrows because some stupid guy broke your heart, you failed a test, or your boss is a major biotch…

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these brownies are your go to pick me up.

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Plus, they are paleo, gluten-free, grain-free, and just all around freaking delicious.

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🙂

Cashew Butter and Jelly Brownies
Author: 
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Soft, chewy dark chocolate brownies, topped with swirls of creamy cashew butter and sweet berry jam. Gluten-free, paleo, grain-free.
Ingredients
  • 3 T. coconut butter, slightly melted
  • 3 T. unsweetened applesauce
  • 6 oz. dark chocolate chips, melted
  • 1 c. coconut sugar
  • 2 large eggs, at room temperature
  • 2 t. pure vanilla extract
  • ¼ c. unsweetened cocoa powder
  • ¼ c. coconut flour
  • ¼ t. baking powder
  • ¼ t. salt
  • ½ c. cashew butter
  • ½ c. jam or fruit preserves
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in square baking dish with cooking spray.
  2. In a large mixing bowl, combine the coconut butter, applesauce, melted chocolate, coconut sugar, eggs, and vanilla until smooth.
  3. Stir in the cocoa powder, coconut flour, baking powder, and salt.
  4. Pour the batter into the prepared pan.
  5. Use a spoon to ladle dollops of peanut butter on top of the brownie batter, spacing evenly.
  6. Then ladle dollops of jam right next to the peanut butter.
  7. Use the tip of a knife to marbleize and spread the peanut butter & jam – you can create a pretty pattern or just smear it across the top, it’s up to you. Just make sure to distribute relatively evenly so you get a taste of PB&J in every bite.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  9. Let cool slightly, slice into squares and serve.

MANGIA!!!

Peach Pineapple Cobbler

 You know what I love about summer?

Family time.

This weekend I got to spend time with my family that was in town from Az.

My cousin is getting married in October so we were celebrating all weekend with family time at the bay, that consisted of laughing, drinking, and a little bocce ball.

We also got together for a couple shower in celebration for the big day.

It was full of fun and relaxation.

Oh, last week I made this cobbler.

With pineapple and peaches.

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Mmmmmmm summertime.

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This cobbler crust is too die for, plus look at all that bubbly fresh fruit!

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The only sad thing about this is that Bluebell is still shut down, so

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ice cream is pretty much nonexistent in my world right now.

Peach Pineapple Cobbler
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Fresh sweet peaches and tangy pineapple come together in the perfect summer dessert topped with a crisp coconut flour crust. Gluten-free, grain-free, paleo, vegan, nut-free.
Ingredients
  • For the filling:
  • 5 large, ripe, white flesh peaches, cored and diced
  • ¾ c. fresh pineapple, diced
  • ¼ c. date puree (you could also use maple syrup)
  • For the topping:
  • ¼ c. coconut flour
  • ¼ c. arrowroot flour
  • ¼ c. hemp hearts
  • ¼ c. date puree (you could also use maple syrup)
  • 1 c. unsweetened, vanilla coconut milk
  • 1 T. pure vanilla extract
  • 1 t. baking powder
  • ¼ t. salt
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the fruit and date puree.
  3. Place the fruit mixture in the prepared baking dish.
  4. In a large mixing bowl, combine all of the topping ingredients until a thick, even mixture forms.
  5. Spread the topping mixture evenly over the fruit mixture.
  6. Bake for 35-40 minutes, or until the crust is lightly browned and the fruit is bubbling up from under the crust.
  7. Let cool slightly and enjoy with you favorite ice cream!
Notes
To make date puree, place 12 pitted Medjool dates in a small bowl and cover with water. Soak overnight. Place the dates and soaking water in a large food processor and process until smooth.

MANGIA!!!