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!!!

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!!!

Caramel Stuffed Peanut Butter Cookies

I have one week left until I go back to school.

This holiday break has been crazy…family, food, fun, relaxation, etc.

I have really caught up on eating sugary things and watching my favorite real housewives seasons on Hulu.

It reminds me why I have absolutely no tolerance or time for drama.

Life is way too short.

Back to that sugar situation…cookies have been involved.

Peanut Butter ones.

A couple of month’s ago I was sent a gluten-free goodie package with these lovely (no pun intended) caramels from the Lovely Caramel Co.

Seriously. These things are amazing…soft, chewy, and oh, gluten-free!

Win, win, win, win, win.

So, I thought why not smash bang some caramel up into a chocolate chip peanut butter cookie.

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Ummmmmm…we can’t go wrong.

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This is a serious cookie.

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For reaaaalz.

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Crispy edges,

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chocolatey chips,

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with a chewy, caramel center.

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This is pretty serious business, y’all.

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I think we can all sleep well tonight.

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Let’s toast to sugary sweets

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with peanut butter, chocolate, and caramel

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in the new year. 🙂

 

 

Caramel Stuffed Peanut Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Peanut butter cookies stuffed w/ chocolate chips and a gooey, caramel center. Gluten-free, refined sugar-free, flour-less.
Ingredients
  • 1 c. crunchy peanut butter (you can also use creamy, no big deal 🙂 )
  • 1 c. coconut sugar
  • 1 large egg
  • 1 T. coconut flour, optional
  • ½ c. dark chocolate chips
  • 12 chewy caramel candies (I used Lovely brand, which is vegan, gluten-free, non-GMO)
Instructions
  1. Preheat the oven to 350 degrees F. Line a large baking sheet w/ parchment paper.
  2. In a large mixing bowl, combine the peanut butter, coconut sugar, and egg until smooth.
  3. Stir in the coconut flour.
  4. Fold in the chocolate chips.
  5. Use a small cookie scoop to distribute the cookie dough onto the prepared baking sheet.
  6. Place 1 caramel on top of the cookie dough and gently press down.
  7. Use the small cookie scoop to top the caramel with another ball of cookie dough.
  8. Bake for 12-15 minutes, or until the cookies have slightly spread and the bottoms are golden brown.
Notes
Using coconut flour is optional. I use it to prevent the cookies from spreading out too much, giving them a firmer shape.

 

Chocolate Chip Pumpkin Muffins

Happy Friday y’all!

It’s pretty much the coldest day of the week here.

We are finally in the 30’s!

To you northerners, that may seem pretty hot, but for us southern Texans…it’s down right freezing.

I’m ecstatic.

Coffee tastes better when it’s cold outside and cold weather just gives me an excuse to wear my house shoes around all day.

Oh, and it gives me a reason to bake a ton of things.

Baking in the cold weather brings out the warmth of my soul.

Nothing says warm me up like a pumpkin chocolate chip muffin.

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Oh yes.

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There are basically chocolate chips in every bite.

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I really hope you aren’t sick of pumpkin yet.

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I’m extra excited to get all bundled up in this freezing weather, especially since Saturday I am going to the Nutcracker Market w/ my mom.

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It’s pretty much an insane holiday market that happens in Houston every.single. year.

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Yes, it’s a crowded fiasco.

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Buuuuuuuut….aside from the psycho lady running towards the wreath section wrapped in gift paper and carrying 16 shopping backs, it’s a great time.

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Plus, I really just go so that I can get some fresh candied pecans.

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I mean, who wouldn’t want to go for that?

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🙂

 

Chocolate Chip Pumpkin Muffins
Author: 
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
 
Fluffy pumpkin muffins stuffed with dark chocolate chips. Gluten-free, paleo, nut-free.
Ingredients
  • ¼ c. pure canned pumpkin
  • 3 large eggs
  • 3 T. unsweetened apple sauce
  • ¼ c. coconut sugar
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • 1 t. baking soda
  • pinch of salt
  • ½ c. dark chocolate chips, I used 60% cacao
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper liners and grease with cooking spray.
  3. In a large mixing bowl, combine the pumpkin, eggs, apple sauce, coconut sugar, and vanilla until smooth.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the chocolate chips.
  6. Pour the batter into each muffin cup, filling each muffin cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the each muffin comes out clean.
  8. Let cool slightly and devour!

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!!!