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!!!

Blueberry Banana Coconut Blondies

Yo, let me tell you something about home ownership.

Not that I own a home.

But…maintenance absolutely bites the big one.

I witnessed my dad dig a hole to China in our backyard because of plumbing issues.

No worries, this is why God makes companies with people that are experts in this type of stuff.

Not that my dad isn’t an expert.

He has plumbed many a house.

But…I don’t have to listen to how the maintenance crew suffered the after affects of digging a 50 foot line in the yard.

Got nothing but love for ya dad.

I know you’re reading this.

Let’s talk blueberries.

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I was never a fan until I discovered JUMBO blueberries.

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Enter the realm of sweet, little bursting, blueberry happiness.

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Mhhhhhm.

Then, I smashed banged it up with some bananas and layered on some coconut.

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Yep.

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All I taste is heaven.

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🙂

 

Blueberry Banana Coconut Blondies
Author: 
Recipe type: Blondies, Bars
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Flour-less blondies sweetened w/ bananas, stuffed w/ juicy blueberries, and topped w/ coconut. Gluten-free, paleo, vegan, and nut-free.
Ingredients
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water, mix and let sit 10 minutes)
  • 2 large, very ripe banana, mashed
  • 1 c. slightly melted coconut butter, plus extra for topping
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • 1 c. fresh blueberries
  • ½ c. unsweetened, shredded coconut
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 flax egg, mashed banana, coconut butter, stevia, apple cider vinegar, and baking soda until smooth.
  3. Fold in the blueberries.
  4. Pour the batter into the prepared pan.
  5. Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.
  6. Let cool slightly, cut into even squares and drizzle w/ melted coconut butter.

 

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 Swirled Peanut Butter Blondies

 I missed Fat Tuesday here on the food blog.

Let me make it up to you.

With dessert.

Duh.

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We’re making Chocolate Swirled Peanut Butter Blondies.

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Emphasis on the “we’re”, only because after I finish my spew, you are going to go make these.

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Plus, they are vegan and gluten-free, there’s peanut butter and chocolate,

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oh, and I included a paleo option b/c that’s just me.

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So, I don’t want to hear any excuses.

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Did I mention there is peanut butter and chocolate in here?

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Plus, the fudgy factor on these things is like 1 million!

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🙂

 

Chocolate Swirled Peanut Butter Blondies
Author: 
Recipe type: Dessert, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Thick, melt in your mouth peanut butter blondies, sweetened with bananas, and swirled with dark chocolate. Gluten-free, paleo option, vegan.
Ingredients
  • 2 ripe bananas, mashed
  • 1 cup creamy peanut butter (For a paleo version, use almond butter or nut butter of choice)
  • ¼ c. pure maple syrup
  • ¼ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • 4 oz. dark chocolate ( I used pure chocolate for vegan version)
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 bananas, peanut butter, and maple syrup until smooth.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared baking dish.
  5. In a small mixing bowl, melt the chocolate in the microwave in 20 second intervals until completely melted.
  6. Drizzle the chocolate over the peanut butter mixture and using a toothpick, create a swirl-like pattern with the melted chocolate throughout the batter.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center of the blondies comes out clean.
  8. Let cool completely and slice into 9 squares.

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!!!