Peanut Butter Pound Cake

Yo.

It’s February.

A.K.A. the best month ever.

Not just because it’s my birthday month either.

February Secret Recipe Club time.

This months recipe comes from Kirstin, the wife, mother, and blogger behind Loving Life.

I really enjoyed Kristin’s recipe index and wanted to try just about everything, but let’s be real…the peanut butter spoke to me…again.

Peanut Butter Pound Cake 

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Y’all…this stuff is no joke.

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Look at all that thickness.

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Hello peanut butter cream frosting!

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Of course I made it gluten-free.

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So sue me why dontcha!

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If you eat this for breakfast with coffee…you might just have magical powers 😉

Peanut Butter Pound Cake
Author: 
Recipe type: Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Thick, buttery pound cake with all the flavor of peanut butter topped with a creamy peanut butter frosting. Gluten-free.
Ingredients
  • For the cake:
  • 1 c. smooth peanut butter, all-natural
  • 3 large eggs, at room temperature
  • ½ c. coconut sugar
  • ½ c. unsweetened coconut milk
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • ½ c. coconut flour
  • For the frosting:
  • ½ c. full-fat coconut milk (refrigerated overnight)
  • 2 T. pure maple syrup
  • 2 T. smooth peanut butter, all-natural
  • 1 t. pure vanilla extract
Instructions
  1. Pre-heat the oven to 350 degrees F. Grease a square cake pan with cooking spray.
  2. In a large bowl, mix together the peanut butter, eggs, and coconut sugar until smooth.
  3. Stir in the milk and vanilla until combined.
  4. Stir in the baking soda and coconut flour until combined.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until lightly golden brown.
  6. Let the cake cool.
  7. For the frosting, combine the coconut cream, maple syrup, peanut butter, and vanilla extract in a large mixing bowl, mixing until smooth.
  8. Spread the frosting evenly onto the cake.
  9. Slice the cake and serve!

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!!!

Peanut Butter & Jelly Coffeecake

It’s Friday.

Fist pump.

We’ve got breakfast.

Kicked up a notch.

My favorite sandwich as a child (and now) was of the peanut butter and jelly variety.

I loved me some toasted bread, crunchy spread, and smuckers grape jelly.

Oh yes.

I would even get creative and as a snack, I would toast a tortilla on the gas stove, then spread on some peanut butter, butter, and shake on a little cinnamon.

Double yes.

We just made peanut butter and jelly breakfast-style.

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PB & J Coffee Cake

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Y’all.

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I’m pretty sure this is what heaven tastes like.

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Well, at least in my peanut butter and jelly heaven.

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Mhhhhm.

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This is the ultimate

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breakfast treat.

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I’m doing the peanut butter and jelly dance for sure.

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P.S. It’s also great for dessert with a drizzle of melted chocolate on top.

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But I wouldn’t know anything about that.

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😉

Peanut Butter & Jelly Coffee Cake
Author: 
Recipe type: Breakfast/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
The classic peanut butter and jelly comes together in the perfect breakfast treat! It's sweetened with dates and topped with a streusel topping. Gluten-free, refined sugar-free, grain-free.
Ingredients
  • For the cake:
  • 12 Medjool dates, pitted and soaked in water overnight
  • ½ c. creamy peanut butter, all-natural, plus extra for drizzling
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ¼ c. peach marmalade, or any other preserves or jam that you prefer, plus extra for drizzling
  • For the streusel topping:
  • 3 T. coconut flour
  • 3 T. crunchy peanut butter, all-natural
  • ¼ c. granulated stevia
  • 2 T. melted coconut butter
Instructions
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray.
  2. Drain the dates and place them in a large food processor.
  3. Process on high until a smooth date paste forms.
  4. In a large mixing bowl, combine the date paste, peanut butter, eggs, vanilla, and stevia until smooth.
  5. Stir in the coconut flour, baking soda, and stevia until incorporated.
  6. Pour the batter into the prepared pan.
  7. Place the jam evenly over the batter and use a toothpick or knife to run the jam throughout the cake batter in a swirl-like pattern.
  8. For the topping, combine all ingredients in a small mixing bowl until a semi-crumbly mixture forms.
  9. Drop the mixture evenly over the top of the batter.
  10. Bake for 30-35 minutes or until lightly golden.
  11. Let cool slightly, cut into even squares and serve topped with an extra drizzle of peanut butter and jam.

MANGIA!!!

Almond Lime Cake with Honey Lime Frosting

 Y’all.

I’m on a cake kick.

I know it’s pretty much 100+ degrees outside right now, but when I want cake, it’s got to be had.

We can make cake summer-ish.

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Because ya know, who doesn’t love a almond cake soaked in lime juice

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and a sweet honey lime cream cheese frosting.

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Oh yes, cream cheese frosting is my one and only frosting option.

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Seriously…we’ve chatted about this before.

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 I’m just a cream cheese frosting purist.

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 🙂

Almond Lime Cake w/ Honey Lime Frosting
Author: 
Recipe type: American
Cuisine: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A almond/coconut cake soaked in lime juice and topped with a sweet honey lime cream cheese frosting. Gluten-free, grain-free.
Ingredients
  • For the cake:
  • ½ c. coconut oil, melted
  • 3 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¾ c. coconut sugar
  • ½ c. unsweetened vanilla coconut milk
  • 1½ c. almond flour
  • ½ c. coconut flour
  • 1 t. baking soda
  • ½ t. salt
  • 1 small lime, juiced
  • For the frosting:
  • 4 oz. cream cheese, softened
  • ¼ c. pure honey
  • juice of one small lime
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large bowl, combine the coconut oil, eggs, vanilla, sugar, and coconut milk until smooth.
  3. Stir in the almond flour, coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared pan.
  5. Bake for 30-35 minutes or until lightly golden.
  6. Let the cake cool slightly, poke the top of the cake with a fork.
  7. Pour the lime juice evenly over the cake and allow the juice to seep through.
  8. For the frosting, place everything in a large mixing bowl and mix on high until smooth.
  9. Cut the cake into squares and spread each with a good helping of frosting.

MANGIA!!!

Walnut Crunch Cake

Sometimes we just need a piece of cake.

With a slice of life.

Or is it the other way around?

Whatever.

I truly believe that God puts people and experiences in our lives for a reason.

If he didn’t, I’m not sure I would have ever learned anything about life.

This past weekend I really got to enjoy some quality time with my dad.

We are super close, but my mom was out of town so we found some daddy-daughter things to do.

We basically did stuff I used to do with him as a child, but added some more grown up things in there, like making fresh peach margaritas and stuffing our faces with homemade guacamole and chips.

We also went to the HSPCA to look at cute puppies and ate at my favorite barbecue place where I watched my dad happily down his favorite Chicken Fried Steak of all time.

It’s simple things in life that truly make me happy and as I grow older, I feel as though I am truly becoming wiser.

Time is short.

Spend them with the ones you love.

Also, eat lots of cake.

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This is basically a cake I dreamt up in my sleep.

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It’s a tasty little date-sweetened cake with a crunchy cinnamon walnut topping.

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It’s a total dream cake.

Truuuuuust me!

Walnut Crunch Cake
Author: 
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A melt in your mouth cake sweetened with pureed dates and topped with a combo of cinnamon and crunchy walnuts. Gluten-free, paleo, refined-sugar free.
Ingredients
  • For the cake:
  • 15 Medjool dates, pitted and soaked in warm water over night, drained
  • 2 large eggs, at room temperature
  • ¼ c. full-fat coconut milk (chilled over night)
  • 2 T. walnut butter
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • For the topping:
  • ½ c. finely chopped raw walnuts
  • 1 T. walnut butter (if you don't have walnut butter, just use coconut butter)
  • 1 T. coconut butter, slightly melted
  • 2 T. Truvia sweetener
  • ½ t. ground cinnamon
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease a square baking pan with cooking spray.
  2. Place the dates in a large food processor and process on high until smooth.
  3. Place the dates in a large mixing bowl.
  4. Add in the eggs, coconut milk, walnut butter, and vanilla until smooth.
  5. Stir in the coconut flour, baking soda, and salt.
  6. Pour the batter into the prepared pan.
  7. For the topping, combine all ingredients in a small bowl until a crumbly topping forms.
  8. Spread the topping evenly over the batter.
  9. Bake for 35-40 minutes or until lightly golden brown.
  10. Let cool slightly, cut into squares and serve topped with extra coconut butter if desired.

MANGIA!!!