Chocolate Macaroons

Y’all…I’m back.

Sorry for the hiatus. I am starting back at school this Tuesday and I had a looooong, relaxing, winter break.

For reallllz.

It’s great to relax every once in a while.

Plus, I cooked and baked a ton, but this time I didn’t do it for the blog.

Instead, I thought I would brainstorm and come back with some new content.

It’s great to start this near year off with the my first 2016 Secret Recipe Club  post.

This month I was privileged to get to know Anne, the lovely blogger and Holistic Health Coach behind her bolg, Simple and Savory. I looooove that Ann wants to share wholesome, fresh, and tasty recipes with all of us.

After perusing her site, I came across her gluten-free recipe index and decided I just had to try her Chocolate Macaroon Bites.

Oh, Laaaaaawd.

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These babies are all coconut with a hint of cocoa powder for a chocolate kick.

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Crispy edges, chewy centers…

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you know the drill.

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My parents and I went on a little detox for two weeks so I used stevia instead of maple syrup like Anne did. But for those of you crazies who aren’t on a sugar detox, feel free to look at Anne’s original recipe.

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Good lord…these things are addicting.

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But only in the perfect way. 😉

4.0 from 1 reviews
Chocolate Macaroons
Author: 
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
Ingredients
  • 3 c. unsweetened, shredded coconut
  • ½ c. granulated stevia
  • 1.5 T. unsweetened cocoa powder
  • 2 large eggs
  • ½ c. coconut butter, melted
  • 1 t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl until a cookie dough like mixture forms.
  3. Drop the macaroon mixture by rounded tablespoons onto the prepared baking sheet.
  4. Bake for 12-15 minutes or until macaroons are lightly golden.
  5. Let cool slightly and devour!

MANGIA!!!

 

 

The Great Food Blogger Cookie Swap: Chocolate Peanut Butter Cookie Bites

Fah, la, la, la, la.

It’s that time of year again where the cookies come out in full force.

Not just for Christmas, but for a great cause that I am super passionate about.

This is my third year participating in the Great Food Blogger Cookie Swap and all of the proceeds go to Cookies for Kids’ Cancer.

This year I wanted to gift my fellow food bloggers with my favorite combo of all time…peanut butter and chocolate.

Enter my Chocolate Peanut Butter Cookie Bites.

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Oh, I threw in a touch of cinnamon for a holiday twist.

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Plus, I hear cinnamon speeds up your metabolism, soooo…we can just assume that we are losing weight as we eat these.

These little peanut butter cookie dough balls get dunked in a vat of chocolate.

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Plus, the cinnamon flavor adds a nice little holiday spice.

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Is there anything else you need to know?

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I’m thinking not.

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🙂

A big shout out to the three lovely lady food bloggers that I received cookies from: Christina at Body Rebooted, Lindsey at Cafe Johnsonia, and Brianna at Flippin’ Delicious. All of your cookies were delicious.

Chocolate Peanut Butter Cookie Bites
Author: 
Recipe type: Cookies
Cuisine: American
Serves: 12
 
No bake peanut butter balls spiced with a touch of cinnamon and dipped in a cocoa powder glaze. Gluten-free, dairy-free, vegan.
Ingredients
  • ½ c. natural peanut butter
  • 2 Tbsp. pure maple syrup, divided
  • 2 Tbsp. coconut flour
  • 1 tsp. ground cinnamon, divided
  • 2 Tbsp. coconut oil
  • 2 Tbsp. cocoa powder
  • ¼ tsp. pure vanilla extract
Instructions
  1. To make the peanut butter balls, combine the peanut butter,1 Tbsp of maple syrup, and ½ tsp. of ground cinnamon until combined.
  2. Stir in the coconut flour until a firm dough forms.
  3. Roll into balls the size of one tablespoon. Place the balls on a large plate and place in the freezer for 20 minutes.
  4. For the chocolate coating, place the coconut oil in a smell bowl and melt in the microwave.
  5. Add in the cocoa powder, remaining 1 Tbsp. of maple syrup, and vanilla until smooth.
  6. Remove the peanut butter balls from the freezer and dip the balls one-by-one into the chocolate coating.
  7. Place the balls back on the plate and place back in the freezer until set.
  8. Devour!

 MANGIA!!!

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!!!

Bacon Fat Chocolate Chip Cookies

We are taking some notes from grandmothers and great grandmothers everywhere today.

I remember my Mawmaw (my mom’s mom) telling me about my great-grandmother, who was Czech, and how she could make the best homemade kolaches in Texas.

I don’t doubt her.

I also remember her telling me about the vat of bacon grease that my great grandmother would use for cooking and baking.

If you think about it…it’s a genius idea.

Plus, it saves money with all of those butters/cooking oils you buy.

So…today we are being economically savvy.

Let’s put some bacon fat up into a chocolate chip cookie.

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Mhhhhhm.

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Oh yes, hunny.

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These cookies are super fluffy with a slightly salty/sweet flavor combo.

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I’m just super depressed that I wasn’t around to get to know my great grandmothers.

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I’m sure I could have learned so much more about cooking and baking.

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🙂

Bacon Fat Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Soft, chewy chocolate chip cookies made w/ bacon fat and sweetened w/ coconut sugar and date puree! Gluten-free, paleo, nut-free.
Ingredients
  • 3 T. bacon fat, cooled (from about 3-4 pieces of pan fried bacon)
  • ⅓ c. coconut sugar
  • 2 large eggs
  • 3 T. date puree (or maple syrup)
  • 1 t. pure vanilla extract
  • ¼ c. coconut flour
  • pinch of sea salt
  • ½ c. dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the bacon fat and coconut sugar until smooth.
  3. Mix in the eggs, date puree, and vanilla.
  4. Stir in the coconut flour and sea salt until a dough forms.
  5. Fold in the chocolate chips.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet and bake until lightly golden, about 8-10 minutes.
  7. Let cool slightly and enjoy!

MANGIA!!!

Quinoa Macaroons

Sometimes I just want to escape to a world of no worries, no deadlines, no homework, no expectations, and no false hopes .

Sometimes I wonder, is that what heaven is like?

I’m sure I could find an island on Earth to step in to do the job.

I actually don’t remember when the last time was that I took a vacation with my family, or myself.

Maybe when I was 10.

I’ve made it a goal of mine to take one vacation by myself beginning next year.

I want to see the world, venture out, experience the unknown, and clear my head a little bit, ya know?

You can hold me to it.

For now, we have quinoa.

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 Only, we stuffed it into a cookie.

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More specifically, I made you quinoa macaroons.

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This cookie is super soft and chewy.

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Plus, they have coconut and are packed with protein from the quinoa.

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Yes, this is real life.

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🙂

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Let’s eat!

Quinoa Macaroons
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Soft, fluffy coconut macaroons made with quinoa for a special twist! Gluten-free, nut-free.
Ingredients
  • 6 large Medjool dates, pitted, and soaked in water overnight
  • 2 large eggs, at room temperature
  • ½ c. granulated stevia
  • ¼ c. melted coconut butter, plus extra for topping, optional
  • 2 t. pure vanilla extract
  • 1 cup cooked quinoa
  • 2 T. coconut flour
  • 1 t. baking powder
  • ½ t. sea salt
  • 1 c. unsweetened, shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the dates and their soaking water in the bowl of a large food processor and process on high until smooth.
  3. Place 4 Tablespoons of the date puree in a large mixing bowl along with the eggs, stevia , coconut butter, and vanilla and mix until smooth.
  4. Stir in the cooked quinoa, coconut flour, baking powder, and sea salt.
  5. Fold in the coconut.
  6. Drop the batter by rounded tablespoons onto the prepared baking sheet.
  7. Slightly press on the top of each cookie to flatten slightly.
  8. Bake for 12-15 minutes or until lightly golden.
  9. Let cool slightly.
  10. Drizzle w/ melted coconut butter if preferred.

MANGIA!!!