Coconut Butter Chocolate Chip Blondies

Sometimes you can count on your family 100%.

I can rely on my immediate family 100%.

However, my extended family has their sketchy, unfaithful, stab you in the back group that I have let irk me for years!

No more!

I mean, I love my family to death.

But seriously, if you chat w/ me on the phone and say you can’t wait to see me when you get in town after being gone for a year, then you come in months early, tell everyone else, and manage to hang out w/ your friends and not even call your own blood…sorry don’t have time.

Thank goodness I can rant to you guys.

I mean, what are we…in the 2nd grade?

No, I didn’t even act like that when I was little or like…ever.

So, I’ve got some Fredo’s in my fam (um, Godfather ref).

I’m sure y’all have some too.

What’s even worse is I’m not surprised, actually expected it, and have been dealing with this crap my entire life.

Thank God for dessert.

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Oh, and chocolate chips.

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And I share these blondies w/ all you wonderful people.

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Because we have a mutual “I got yo’ back” relationship.

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I mean, you know if you needed me, I would come running w/ these blondies.

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You knowwwww it.

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I would never throw these in your face like I want to with a particular family member right now.

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You would never be so busy to not freaking answer the damn phone or even call me back.

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I mean, next time, I’ll just make an appointment with your secretary.

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Oh ya, I forgot…I don’t give a sh*t.

 

Coconut Butter Chocolate Chip Blondies
Author: 
Recipe type: Dessert, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Rich chocolate chip blondies sweetened w/ bananas and made w/ creamy coconut butter for a nut-free, vegan, paleo treat!
Ingredients
  • 2 large, very ripe bananas, mashed
  • ½ c. slightly melted coconut butter
  • ⅓ c. pure maple syrup
  • 2 t. pure vanilla extract
  • ¼ t. baking soda
  • ¼ t. baking powder
  • ½ t. fine sea salt
  • ¼ c. coconut flour
  • ½ c. vegan chocolate chips or dark chocolate chips made without any additives or milk
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with cooking spray. Set aside.
  2. Put every thing except the chocolate chips in a food processor and process on high until a smooth batter forms. (Side note: best thing about this stuff is that it’s vegan, totally eat some of it raw…delish!)
  3. Fold in the chocolate chips.
  4. Spread batter evenly into the prepared pan.
  5. Bake for 30-35 minutes or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool completely, cut into even squares, and enjoy!
  7. Don’t forget a tall glass of almond milk goes amazingly well with these!

MANGIA!!!

Pumpkin Chocolate Chip Blondies

My baby seester was home this past weekend and she confessed something to me.

Let’s just say that I was in utter shock when she said, straight-faced, point-blank “I’m just not feeling the pumpkin craze right now.”

This came from a girl who begged me for pumpkin pie last Thanksgiving and ate the entire thing herself.

For breakfast, lunch, and dinner.

I told her she needed to jump back on the pumpkin train asap.

Because if she doesn’t…we are totally unrelated.

Maybe I can convince her with these.

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Pumpkin Chocolate Chip Blondies.

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I mean, c’mon…I even put chocolate chips up in there.

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You’d be crazy not to want to eat these.

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Plus, they are vegan, paleo, nut-free, and gluten-free.

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Moral of the story:

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my seester is nuts and

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you should go make these…now.

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😉

 

Pumpkin Chocolate Chip Blondies
Author: 
Recipe type: Dessert, Bars, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A soft, buttery pumpkin blondie stuffed w/ mini chocolate chips. Vegan, gluten-free, paleo, nut-free!
Ingredients
  • 1 large, very ripe banana, mashed
  • ¼ c. pure canned pumpkin
  • ½ c. slightly melted coconut butter (you could also use your favorite nut/seed butter)
  • ⅓ c. pure maple syrup
  • 2 t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. baking powder
  • ¼ t. baking soda
  • ¼ t. fine sea salt
  • ½ c. vegan mini chocolate chips (I used Enjoy Life brand)
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the banana, pumpkin, coconut butter, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, baking powder, baking soda, and salt.
  4. Fold in the chocolate chips.
  5. Spread the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool slightly.
  7. Cut into 9 squares and serve.

MANGIA!!!

P.B.

Peanut Butter…that is all.

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Just kidding.

But seriously…peanut butter is my middle name.

You all know this.

Yesterday when I asked a group of people if they had any plans for the weekend, one guy replied with, “Yes, I’m going to taste wedding cakes w/ my fiance…in Colorado.” Mind you…we live in Texas.

Turns out he is originally from Colorado where the wedding will be held.

I cannot wrap my mind around paying for a trip to another state just to taste wedding cakes.

It would have to be an EXTREMELY delicious cake.

It wouldn’t hurt if peanut butter was involved.

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I added some banana + oats

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+ chocolate chips up in thur because

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for reaaaaalz…

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duh.

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Plus, these are super duper healthy because of those oats, right?

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Sure are.

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Oh yes.

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You know it.

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🙂

Peanut Butter Chocolate Chip Oat Bars
Author: 
Recipe type: Dessert, Bars
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Hearty oatmeal bars chock full of peanut butter, banana, and chocolate chips. Gluten-free, vegan, refined sugar-free.
Ingredients
  • 2 overripe bananas, mashed
  • ½ c. creamy peanut butter
  • ⅓ c. pure maple syrup
  • ¼ c. gluten-free oat flour
  • ¼ t. baking powder
  • ¼ t. baking soda
  • ½ c. gluten-free rolled oats
  • ¼ c. + 2 T. mini vegan chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8 in. square baking dish w/ cooking spray.
  2. In a large mixing bowl, combine the bananas, peanut butter, and maple syrup.
  3. Stir in the oat flour, baking soda, and baking powder until combined.
  4. Fold in the oats and ¼ c. of the chocolate chips.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Sprinkle the top w/ the remaining 1 T. of chocolate chip.
  7. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the bars comes out clean.
  8. Let cool completely, slice into squares, and serve.

MANGIA!!!

Things that go Thump.

Y’all…

pumpkin…I know it’s on your brain, day and night.

I got a little giddy on Sunday when I approached my grocery store to see boxes full of Halloween carving pumpkins.

Although I thought it was a bit early and instead, opted for the last of summer’s sweetest watermelon.

I will take the watermelon while I can get it.

That is the one thing I will miss most about summer.

Plus, homegirl can pick a watermelon.

I’m the ultimate watermelon thumper.

Back to pumpkin.

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It makes things better.

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I long for the cold, blustery (that’s a total Winnie the Pooh reference) , overcast (only in Texas), windy day, where I run inside my house, nose frost-bitten and cheeks rosy.

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Seester and I had been raking (a.k.a. jumping) in piles of leaves all day until we had leaves in our hair and every place in between.

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We hit the kitchen door only to be embraced by the sweet, warm, cinnamon-y, smell filling the entire house…

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pumpkin bread…nothing better.

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Of course, if I am reminiscing about the olden days, I have no idea who made this fairy tale pumpkin bread.

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My mom was more of the grilled cheese sandwiches w/ tomato soup type.

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That’s not necessarily a bad quality.

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We will just say that my mother’s mom made it b/c that woman knows her pumpkin bread.

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Grandmother’s & pumpkin bread.

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I’m pretty sure they have that warm, comforting, sweet factor in common.

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I’m just getting started w/ these pumpkin recipes.

Pumpkin Bread Bars w/ Maple Coconut Glaze
Author: 
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Melt in your mouth pumpkin bread, cut into bars, and drizzled with a sweet maple coconut butter glaze. Paleo, gluten-free, and refined sugar-free.
Ingredients
  • For the bread:
  • 1 c. pure canned pumpkin
  • 4 eggs (or ¾ or 1 c. liquid egg whites, depends on the egg whites your using)
  • ¼ c. unsweetened, vanilla almond milk
  • 3 T. extra-virgin olive oil (or melted coconut oil)
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 2 t. ground cinnamon
  • ½ t. baking soda
  • For the glaze:
  • 3-4 T. coconut butter (check my recipe index for the homemade version)
  • 1 t. coconut oil
  • 1 t. pure maple syrup
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin, eggs, milk, oil, vanilla, and stevia until smooth.
  3. Stir in the coconut flour, cinnamon, and baking soda.
  4. Pour the batter into the prepared pan, smoothing it out evenly with a spatula.
  5. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
  6. Let the bread cool completely before glazing. Cut into bars before serving.
  7. For the glaze, combine all of the ingredients in a small, microwave safe bowl and microwave for about 5-8 seconds or until the coconut oil is melted.
  8. Stir and drizzle the glaze over the bread.

Nutritional Facts (per 1 square of bread 1/15th of recipe): Calories: 75, Total Fat: 4.4g (1.9g Saturated), Sodium: 75mg, Potassium: 52.3mg, Total Carb: 6.4g, Dietary Fiber: 3.5g, Sugars: 1.4g, Protein: 2.5g

MANGIA!!!

Allergies.

Yesterday, I spent the entire morning at the vet’s office.

Annabelle was due for her yearly shots and some other much needed business we needed to take care of.

Let’s just say that there were 15 dogs and 1 cat at the vet and basically…I broke out in hives.

ALLERGIC REACTION to the max, yo!

Not fun.

Benadryl during the day is totally not fun, either.

It makes you drowsy…even if it’s the non-drowsy stuff.

What kind of marketing is that, pharmaceutical people?

Not my kind, that’s for sure.

All I wanted was to lay in bed and eat something sweet.

Thank goodness I had a jar of homemade almond butter in the cupboard.

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Did I just say cupboard?

I totally meant pantry err….um…….

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kitchen closet?

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When I lived in Cali, I discovered that Californians call speed bumps, “undulations.”

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I mean, seriously…it’s a bump…in the road….that stops you from speeding.

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It’s a speed bump, people.

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Tomato, toe-mah-to.

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These bars?

Chewy, chocolate-y, coco-nutty, almond butter bars

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with pecans.

Just do it.

Almond Butter Cookie Bars
Author: 
Recipe type: Cookies, Bars, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Chewy cookie bars made with almond butter and chock full of pecans, flaked coconut, and chocolate chips. Vegan, gluten-free, paleo, refined sugar-free.
Ingredients
  • 1 c. all-natural, unsalted, roasted almond butter
  • 1 flax egg (1 T. flaxseed meal + 3 T. of water, mix and let sit for 3 minutes)
  • 1 t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ c. raw coconut sugar
  • 1 t. baking soda
  • ½ c. unsalted, raw, chopped pecans
  • ½ c. vegan chocolate chips
  • ½ c. unsweetened, flaked coconut
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 almond butter, flax egg, and vanilla. Mix well.
  3. Stir in the coconut flour, coconut sugar, and baking soda.
  4. Fold in the pecans, chocolate chips, and coconut.
  5. Press the dough evenly into the prepared baking dish.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of the bars comes out clean, the edges will be slightly golden.
  7. Let cool slightly, cut into even sized squares, serve with a large glass of almond milk.

Nutritional Facts: Total Calories: 255, Total Fat: 5.4g, Total Carb: 16.5g, Dietary Fiber: 5.7g, Sugars: 7.8g, Protein: 4.1g

MANGIA!!!