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.


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


Crispy edges, chewy centers…


you know the drill.


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.


Good lord…these things are addicting.


But only in the perfect way. 😉

4.0 from 1 reviews
Chocolate Macaroons
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
  • 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
  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!




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.


These Pumpkin Spice Mini Muffins are it.

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


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


Buuuuuuut, you do win in the flavor department.


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

Oh, and I made them paleo.

So, yea.


Pumpkin Spice Mini Muffins

Yield: 24 mini muffins


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


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. 




Walnut Crunch Cake

Sometimes we just need a piece of cake.

With a slice of life.

Or is it the other way around?


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.


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


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


It’s a total dream cake.

Truuuuuust me!

Walnut Crunch Cake
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.
  • 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
  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.


Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting

 There are some days where I’m all about paleo and I want all the grain-free desserts and all the protein I can stuff into my mouth at once.

But, then I’m knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese’s Peanut Butter cup.

I won’t even mention my biggest vice, Blue Bell, because, well…we all know where they stand right now.

And it’s not in my grocery freezer aisle.

I mean, is there any reason to have cobblers or crisps when there is no Blue Bell to be had?

I’m beginning to think this was a conspiracy derived by Ben and Jerry’s.

My life would be perfect if Blue Bell showed back up around Fourth of July.

Homemade Vanilla, pllleaaaaaaase save me!

Back to cream cheese.

I love the Italian version of cream cheese…mascarpone cheese…it’s a bit creamier and sweeter and it’s amazing slathered on just about anything.

Including banana bread.

We’ve got a mash up combo today of grain-free, paleo banana bread, and “i don’t give a crap I need this in my life” mascarpone frosting swirled with strawberry jam.


Yes, please!





Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting
Recipe type: Dessert, Quick bread, Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Banana bread stuffed with flaky coconut and topped with a sweet mascarpone frosting swirled with strawberry jam. Gluten-free, grain-free, paleo-ish.
  • 2 overripe bananas, mashed
  • 2 large eggs, at room temperature
  • 2 Tbsp. coconut butter, slightly melted
  • 1 t. pure vanilla extract
  • 2 Tbsp. vanilla coconut milk yogurt, unsweetened
  • 1 c. granulated stevia
  • ½ t. baking soda
  • ½ c. coconut flour
  • ½ c. unsweetened flaky coconut
  • For the mascarpone frosting:
  • 1 8 oz. container of Mascarpone cheese, at room temperature
  • ½ c. powdered sugar
  • ½ c. strawberry preserves, all-natural
  1. For the bread, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray. In a large mixing bowl, combine the bananas, eggs, coconut butter, vanilla, coconut milk yogurt, and stevia until smooth.
  2. Stir in the baking soda and coconut flour.
  3. Fold in the coconut.
  4. Pour batter into the loaf pan and bake for 30 minutes or until golden.
  5. Let cool completely before frosting.
  6. For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted with a paddle attachment.
  7. Beat until smooth.
  8. Swirl in the strawberry jam.
  9. Slice banana bread and top with frosting.


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.


Oh, and chocolate chips.


And I share these blondies w/ all you wonderful people.


Because we have a mutual “I got yo’ back” relationship.


I mean, you know if you needed me, I would come running w/ these blondies.


You knowwwww it.


I would never throw these in your face like I want to with a particular family member right now.


You would never be so busy to not freaking answer the damn phone or even call me back.


I mean, next time, I’ll just make an appointment with your secretary.


Oh ya, I forgot…I don’t give a sh*t.


Coconut Butter Chocolate Chip Blondies
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!
  • 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
  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!