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!!!

 

 

Rocky Road Brownies

Y’all.

I got sick at the end of last week through the weekend.

For reallllllz.

Like omg I never get sick.

This was the kind of sick that happens when the weather changes, you start sneezing 25 times a day, cough up stuff you never imagined was possible, and take a total of 14 antihistamines in two days that do nothing except knock you out for a goodnights sleep.

I was super bummed.

I had to miss my Tacolandia event on Saturday and declined to go with my best fraannnnd to the Nutcracker Market, which is basically Santa’s Wonderland for adults.

No bueno.

By Sunday I was feeling better and finally decided to look at my Secret Recipe Club assignment.

After living off bland foods for the past 3 days, I wanted something comforting and rich.

Luckily, my secret blogger was Stephanie, the sci-fi loving, moscow mule drinking, loving wife, and cat lover behind the food blog Dessert before Dinner.

Obviously, her blog spoke to me since I am allllllll about dessert.

Enter Stephanie’s Rocky Road Brownies.

It’s like a freaking s’more brownie with gooey chocolate chunks and your choice of walnuts or pecans.

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Is this real life?

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These things hit the spot.

All I need is a big scoop of vanilla ice cream.

Of course, I made them paleo.

Thank you Stephanie for this amazing recipe.

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🙂

5.0 from 2 reviews
Rocky Road Brownies
Author: 
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Rich, chocolate brownies packed with melted chocolate chunks, crunchy walnuts/pecans, and gooey marshmallows. Gluten-free, paleo.
Ingredients
  • 8 T. coconut oil, melted
  • 4 oz. dark chocolate
  • ⅓ c. unsweetened cocoa powder
  • 1 c. coconut sugar
  • 2 eggs, at room temperature
  • ½ c. coconut flour
  • ¼ t. salt
  • ½ c. chopped walnuts or pecans
  • ½ c. dark chocolate chunks
  • ½ c. of marshmallows, plus more for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. Melt the coconut oil, dark chocolate, cocoa powder, and sugar in a large mixing bowl in the microwave.
  3. Let cool slightly and whisk in the eggs.
  4. Stir in the flour and salt.
  5. Fold in the walnuts/pecans, chocolate chunks, and marshmallows.
  6. Pour the batter into the prepared pan and bake for 30 minutes.
  7. Top the brownies with extra marshmallows and let bake for an additional 10 minutes or until golden.
  8. Let cool slightly and slice into bars.

Gluten-Free Chocolate Cake

Happy Secret Recipe Club Monday!

I have been super busy with school and life lately.

Yesterday I was finally able to relax with family and enjoy endless amounts of pasta over great conversation.

Even though life is busy right now, I still make time for baking and cooking.

It calms me down.

For realz.

So, I was super excited to find out that my secret recipe blogger this month was from Jenna, the creative voice behind the The Painted Apron. I loved reading about Jenna’s love for all things family and design. With her amazing recipe list, it was difficult to not want to make everything!

But then…I saw it…Gluten-Free Chocolate Cake.

I put my own spin on things.

Y’all…

this cake.

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I’m not sure I even want to share it with you.

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It’s just that good.

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I mean, it’s chocolate on chocolate…

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enough said.

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🙂

 

Gluten-Free Chocolate Cake

Servings: 8

A rich, cocoa based gluten-free/paleo chocolate cake topped with a creamy chocolate cream cheese frosting for double the chocolate fun!

Ingredients:

For the cake:

2 large eggs

1/2 c. coconut sugar

1/2 c. full-fat coconut milk

1/4 c. walnut butter (or any other nut/seed butter)

1/4 c. unsweetened, cocoa powder

1/4 c. coconut flour

1/2 t. baking soda

1/2 t. salt

For the chocolate frosting:

8 oz. package cream cheese, at room temperature

2 T. unsweetened cocoa, powder

1/4 c. pure maple syrup

1/2 t. pure vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.

In a large mixing bowl, combine the eggs, coconut sugar, coconut milk, and walnut butter until smooth. Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.

Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool completely.

For the frosting, beat all of the ingredients on high using a stand mixer until smooth.

Top the cake evenly with the frosting and slice.

MANGIA!!!

Pumpkin Spice Mini Muffins

Y’all…I feel like we haven’t talked in weeks.

That’s because we haven’t.

I’ve been busy with this adult life stuff.

I’m not liking it.

I’m also not loving that it is almost the end of September and it’s a sauna down here in Texas.

I’m seeing pumpkins and fall decor but seriously…nothing.

Not one bit of cold, crisp, fresh air, not one day that I can go without washing my hair after a 3 mile run because…ya know, I didn’t even sweat.

Anyways, I’m going to have to start creating my own fall experiences around here.

I’m always extra excited to post for Secret Recipe Club in the fall because I can be assured that the food blogger that I get will have at least a few fall recipes.

I hit the jack pot with Sarah, the lovely fellow peanut butter lover and the writer behind The Pajama Chef.

I just knew Sarah and I would be instant friends with our genuine love for peanut butter and running.

I totally wanted to try all of her recipes, including her Chewy Peanut Butter Brownies and Dulce de Leche Peanut Butter Sandwich Cookies but let’s get on this fall train.

We know we want something pumpkin.

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These Pumpkin Spice Mini Muffins are it.

Plus, plus, they are super cute size for easy accessibility to your mouth.

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Plus, mini=less calories, but if you eat the whole batch like me…then you don’t win in that department.

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Buuuuuuut, you do win in the flavor department.

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These babies are perfectly fluffy with all of the flavors of fall.

Oh, and I made them paleo.

So, yea.

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Pumpkin Spice Mini Muffins

Yield: 24 mini muffins

Ingredients:

3/4 c. pure canned pumpkin, unsweetened

1/4 c. unsweetened applesauce

1/4 c. full-fat coconut milk

1/2 c. granulated stevia

2 large eggs

2 T. melted coconut butter, plus more for topping

1 T. pumpkin pie spice

1/2 t. pure vanilla extract

1/2 c. coconut flour

1/2 t. baking soda

1/4 t. salt

Instructions:

Preheat the oven to 35o ºF and grease a mini muffin cup pan with cooking spray.

Place the pumpkin, applesauce, coconut milk, stevia, eggs, coconut butter, pumpkin pie spice, and vanilla until smooth.

Stir in coconut flour, baking soda, and salt until combined. 

Drip the batter by rounded tablespoon into the prepared mini muffin cups. 

Bake for 10-12 minutes or until lightly golden. 

Let cool and top with additional coconut butter if desired. 

 

MANGIA!!!

 

Coconut Tres Leches

Y’all.

It’s time for Secret Recipe Club.

This month I actually noticed my secret food blogger, because ya know…she’s only a current contestant on Master Chef!

I know, get excited.

If you frequently watch Master Chef like me (and secretly wish to get yelled at by Gordon Ramsay), you would have recognized this lady right off the bat.

Yep, it’s Hetal, the food blogger behind Pretty Polymath.

I have been pretty glued to the television as I see Hetal, week after week, rock out dishes in the kitchen.

Oh ya, not to mention, she’s a vegetarian and can cook a tasty piece of meat.

That’s talent.

I was ecstatic to learn that Hetal is a food blogger, just like all of us.

Plus, her recipe index is an absolute dream, with  both sweet and savory dishes, as well as traditional Indian dishes representative of Hetal’s cultural background.

Of course, I chose a dish that spoke to my heart.

I’m sure that I’ve mentioned that I’m absolutely crazy over coconut.

Enter my all-time favorite dessert to make…Coconut Tres Leches.

I love how the cake has this “melt in your mouth” texture after it has been left to seep up the flavors of the three milk combination.

I make this all of the time for my older cousin and I who share a love of coconut.

He’s a model, but we don’t eat on the model diet.

However, for his birthday last year, I made a paleo version.

It was the best paleo thing I have ever made…he had no idea!

Then I told him and he was amazed.

So, here we go y’all.

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This cake is absolutely sinful.

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In all the right ways.

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The cake is tender and soaks up the flavors of the three milks, vanilla, and maple syrup evenly.

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Not to mention, because the cake if refrigerated, it is almost like an ice cream cake, perfect for these hot summer days.

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The coconut whipped cream is cool and creamy.

The cinnamon, well…you can’t have tres leches without cinnamon.

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Plus, trust me on the toasted coconut…it adds the perfect little crunchy to all of those creamy, cool factors.

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Do the macarena, say ole, and dive in.

Coconut Tres Leches
Author: 
Recipe type: Cake, Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A fluffy coconut flour cake soaked in "3 milks" and topped with a coconut whipped cream. Gluten-free, paleo, nut-free.
Ingredients
  • For the cake:
  • 3 large egg whites
  • 2 large eggs
  • 1 c. unsweetened, vanilla coconut milk
  • ⅓ c. pure maple syrup
  • 1 T. pure vanilla extract
  • ¾ c. coconut flour
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • For the "3 milk" mixture:
  • ¼ c. full-fat coconut milk
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. fat-free evaporated milk (I used more full-fat coconut milk for paleo)
  • 2 T. pure maple syrup
  • For the coconut whipped cream:
  • 11 oz. carton full-fat coconut milk, refrigerated over night
  • 1 t. pure vanilla extract
  • 2 T. Truvia or granulated stevia
  • For topping:
  • ground cinnamon, as needed
  • toasted unsweetened flaked coconut, as needed
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, whisk the egg white, eggs, coconut milk maple syrup, and vanilla until frothy.
  3. Stir in the coconut flour, baking powder, baking soda, and salt until smooth.
  4. Pour the batter into the prepared pan and bake for 30-35 minutes or until lightly golden brown.
  5. Let the cake cool and use a fork to prick the top of the cake, making tiny holes for the 3 milk soak.
  6. For the 3 milks mixture, combine all ingredients until smooth.
  7. Pour the mixture over the cake and let the mixture seep through the cake.
  8. Refrigerate the cake overnight.
  9. For the coconut whipped cream, combine all ingredients in a small mixing bowl until smooth.
  10. Remove the cake from the refrigerator and top with the coconut whipped cream.
  11. Slice into 9 even squares and dust with cinnamon and top with toasted coconut if desired.

MANGIA!!!