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!!!

Coffee Date Coffee Cake

 I appear to have my crap together most of the time.

But seriously, life has been throwing baseballs at my face lately and I have been left deciding which one to knock out of the park.

Let’s switch to a lighter subject.

T.V.

I pretty much cannot stand when I see someone with a boat load of plastic surgery.

I mean, for me, it’s like, why would I want to change what God created? Right?

As a child, I used to hate my nose.

It’s an Italian nose. Ya know, super definitive with a little bump in the middle.

However, as I grew older, I learned to love my nose because it made me unique.

Plus, I also got a ton of compliments on how I looked just like my beautiful mother, or my handsome father and I thought…I got these features from these two amazing people so I should appreciate them.

Why I don’t understand people that get plastic surgery, that doesn’t mean that I don’t like watching people get plastic surgery.

Enter the television show, Botched.

It’s basically a reality t.v. show about plastic surgery nightmares.

It’s okay, the super hero duo, Dr. Terry Dubrow and Dr. Paul Nassif have it under control.

Plus, they are hilarious.

I just want to feed these doctors…I mean, they do pretty amazing stuff.

So, today, I made them and y’all some coffee cake.

Because hello, cake.

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It’s also date sweetened.

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Plus, it’s actually got coffee grounds in it.

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 So, this is an actual real coffee cake.

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Oh, and the coconut pecan topping

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 is off tha hook.

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Plus, this cake is totally paleo.

IMG_0833That’s an automatic 10 point lead.

IMG_0834You know this.

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I mean, you just can’t say no

IMG_0839to this stuff.

IMG_0840But ya can say no to plastic surgery.

You’re beautiful.

For reaaaalz.

😉

 

Coffee Date Coffee Cake
Author: 
Recipe type: Dessert, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Fluffy, thick, squares of coffee cake, spiked w/ actual coffee grounds and sweetened w/ date puree. This all gets topped off with a pecan coconut streusel and glazed w/ coconut butter. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 12 large Medjool dates, pitted, and soaked in a bowl of water overnight, drained
  • 3 large eggs
  • ¼ c. granulated stevia
  • ½ c. walnut butter (or other nut/seed butter)
  • 1 t. pure vanilla extract
  • ¼ c. +1 T. coconut flour
  • 1 t. ground coffee
  • ½ t. baking soda
  • ½ t. baking powder
  • 1 t. ground cinnamon
  • ¼ t. salt
  • For the topping:
  • ½ c. chopped pecans
  • ½ c. unsweetened, shredded coconut
  • 2 t. slightly melted coconut butter, plus more for drizzling
  • 1 packet of Truvia sweetener
  • 1 t. pure vanilla extract
Instructions
  1. For the coffee cake, preheat the oven to 350 degrees F. Grease a small baking dish with cooking spray.
  2. Place the drained dates in a large food processor and puree until a thick paste forms.
  3. In a large mixing bowl, combine ¾ c. of the date puree, eggs, stevia, walnut butter, and vanilla until smooth.
  4. Stir in the coconut flour, baking soda, baking soda, cinnamon, and salt.
  5. Pour the batter into the prepared pan.
  6. For the topping, combine all of the ingredients in a small bowl until combined.
  7. Sprinkle the topping over the batter evenly.
  8. Bake for 25-30 minutes or until lightly golden or a toothpick inserted into the center of the cake comes out clean.
  9. Let cool slightly and cut into 6 even squares.
  10. Drizzle with coconut butter.

MANGIA!!!

Pumpkins here!

I told you there would be pumpkin.

I warned you that there might be a ton of pumpkin.

I stick to my word.

What can I say?

We have had small bouts of cooler weather here and there, but it’s still pretty hot.

I saw my first decorative pumpkin while out on my run this past Sunday, and my aunt already blinged out her backyard in Halloween decorations.

Soooooo, when I went to my aunt and uncles for pasta lunch on Sunday, I thought it only befitting to bring something with pumpkin.

Even if, technically, these are for breakfast.

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These are the ULTIMATE pumpkin coffee cake muffins.

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I mean, just look at that crumbly, crunchy, cashew topping!

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Then ya know…I drizzled em’ with some coconut butter.

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Ha, bet you thought that was a powdered sugar glaze.

IMG_0991Fooled ya!

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Everyone said they were absolutely delicious…little did they know they were healthier 😉

IMG_0994I’m tricky like that.

5.0 from 1 reviews
Pumpkin Coffee Cake Muffins
Author: 
Recipe type: Muffins, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
A slightly sweet, fluffy pumpkin muffin topped with a cashew coconut sugar streusel. Perfect for breakfast on a cool fall morning. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the muffins:
  • ¼ c. cashew butter
  • 1 c. unsweetened pure pumpkin
  • 1 large egg
  • 1 c. unsweetened, vanilla coconut milk
  • ½ c. granulated stevia
  • 2 T. pure maple syrup
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • 2½ t. baking powder
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • For the streusel:
  • ¼ c. coconut butter, at room temperature
  • 2 T. coconut sugar
  • 1 t. coconut flour
  • 1 t. ground cinnamon
  • ¼ c. chopped, raw, unsalted cashews
  • For topping, optional:
  • melted coconut butter
Instructions
  1. For the muffins, preheat the oven to 350 degree F. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the cashew butter, pumpkin, egg, milk, stevia, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, baking powder, cinnamon, and salt.
  4. Fill each muffin cup ½ full with the muffin batter.
  5. In a small mixing bowl, combine the topping ingredients until a crumbly mixture forms.
  6. Sprinkle each muffin with a bit of the topping.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  8. Let the muffins cool slightly and drizzle each with melted coconut butter.

MANGIA!!!

Tru-Heat

Y’all.

It’s definitely summer.

Welcome back 90 degree weather.

Just in time for Memorial Day weekend.

Your breakfast should be summer themed.

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Because I say so.

Oh, and it should be guilt free.

I put my all-time fave sugar substitute in it…Truvia.

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Because we all want to fit into our bikinis for the beach.

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This is my healthified version of zucchini bread + coffee cake.

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You will love this smash-bang breakfast combo.

Plus, the Truvia gives the topping this extra crispy effect.

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It’s freaking fantastic.

Zucchini Bread Coffee Cake
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Zucchini bread meets coffee cake with a crisp coconut butter/walnut topping. No sugar in this baby, only truvia! Gluten-free, vegan option.
Ingredients
  • 2 large eggs, or if vegan, ⅓ c. water + 2 T. ground flaxseed meal (let sit for 10 minutes)
  • 1 large zucchini, grated
  • 2 c. gluten-free rolled oats
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 2 c. unsweetened, vanilla coconut milk
  • ¼ c. granulated Truvia
  • ¼ c. chocolate sunflower seed butter, or any other nut butter that you prefer
  • 1 t. pure vanilla extract
  • For the topping:
  • ⅓ c. chopped walnuts, omit nuts if nut-free and use shredded coconut
  • 2 T. Truvia
  • 1 T. melted coconut butter
  • ½ t. ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. In a large bowl, combine the eggs, zucchini, oats, baking powder, and cinnamon.
  3. Stir in the coconut milk, truvia, sunflower butter, and vanilla.
  4. Pour into the prepared pan.
  5. For the topping, combine all of the ingredients together until a crumbly mixture forms.
  6. Evenly distribute the mixture over the top of the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  8. Let cool slightly, then cut into bars.

MANGIA!!!

Dress Dilemma.

I have once again found myself in the midst of having to make too many decisions…because i have too many choices. Does that even make sense? It’s not even a dilemma. I am talking about a dress here people! A dress that I am going to wear for one night…one night only.

Now, it may be the wedding of the century because it is in fact the first wedding amongst my cousins on my Italian side of the family. Ironically, it is my eldest cousin who is getting married. If you would have told me a year ago that he would be married in the next three weeks I would told you that my 13-year-old cousin had a better chance of getting married sooner.

Seriously, I was for sure that marriage was out of the question for him…at least for the next 5 years. It’s crazy how things can change so quick when you find that person you love, the person you want to spend the rest of your life with, the person who…so to speak…completes you. M (said cousin) found his one, true love…B…and I am so thrilled to be attending their wedding in the next couple of weeks.

But…like I said…dress issues. I can’t make a freaking decision to save my life. If you know me…you know this is 100% true. It’s a constant challenge…why can’t someone just choose for me? Lawd help my future husband. Anyhoo, back to the dress(es). I have 3 to choose from…2 black dresses, and 1 pink dress. I know, I know…it’s not exactly something I should be griping about but it’s still a dilemma to me! Maybe I will just enee-meenie-miney-mo it. Yep.

One thing I don’t have trouble deciding is on what to eat for breakfast.

We have been over this time and time again.

Breakfast is my favorite meal of the day.

Lately I have been having pancakes, carrot souffle, and chicken? for breakfast.

My body has been craving protein…don’t judge. At least I’m not eating steak for breakfast.

Grilled chicken is perfectly fine.

It’s breakfast. Who dictates what you can and cannot eat?

If I want a cupcake…I will call it a breakfast cupcake.

Now, someone…that someone being a GENIUS, decided to invent a cake suitable for breakfast.

And use “coffee” in the title to make it breakfast-esq.

We are talking coffee cake here, people!

This one is vegan.

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We are using a bit of ground flaxseed to make it vegan.

I love me some coffee cake…reminds me of my barista days when I would enjoy my block of lemon blueberry coffee cake with my morning espresso.

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Guess what else I love? Cake…carrot cake.

So, I made us a carrot cake coffee cake.

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I just made all of my dreams come true with this coffee cake.

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The crumbly walnut topping? To die for!

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I don’t even understand how this is gluten-free and vegan.

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You would never even know it…unless I told you now like I just did 🙂

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Now, let it be known that cake is totally acceptable for breakfast…whether it’s coffee cake or not.

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But of course, this carrot cake coffee cake makes us feel less guilty for consuming cake for breakfast. Right?

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Screw it. Viva coffee cake forever!

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If you were coming over for coffee…we’d be having this for breakfast. Like now.

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You’d also probably be listening to me talk about how I am rooting for Kelly Pickler on Dancing w/ the Stars and oh, how Lindsey Vonn is an airhead for dating Tiger Woods.

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Really Lindsey? I thought you were a bit more classy…and intelligent than that.

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She obviously doesn’t eat cake for breakfast.

Last thought for the day: chambray shirts are in…even if they have coffee cake stains all over them 🙂

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5.0 from 2 reviews
Carrot Cake Coffee Cake
Recipe type: Two Part
Cuisine: Dessert, Cake, American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Ingredients
  • For the cake:
  • 1 c. oat flour (certified gluten-free)
  • 1 c. almond flour
  • 3 t. baking powder
  • 1 t. ground cinnamon
  • 1 t. ground cloves
  • 1 t. ground nutmeg
  • ½ t. fine sea salt
  • 2 T. melted coconut oil
  • ⅓ c. coconut sugar
  • ½ T. ground flaxseed
  • 1 t. pure Mexican vanilla extract
  • 1¼ c. unsweetened, vanilla almond milk
  • 1 c. finely chopped (or grated) carrots
  • For the topping:
  • 3 T. coconut oil, at room temperature
  • ½ c. coconut sugar
  • ⅓ c. oat flour
  • 1 t. ground cinnamon
  • ½ c. raw, unsalted, chopped walnuts
Instructions
  1. For the cake:
  2. Preheat the oven to 375 degrees F.
  3. Grease an 8x8 in. square ceramic baking pan with cooking spray. Set aside.
  4. In a large mixing bowl, sift together the flours, spices, baking powder, and salt.
  5. In a separate mixing bowl, combine the coconut oil, sugar, flaxseed, and vanilla until smooth.
  6. Add the sugar mixture to the flour mixture and add in the almond milk.
  7. Mix well until a smooth batter forms.
  8. Fold in the carrots.
  9. Pour the cake batter into the prepared pan. Set aside while you make the topping.
  10. For the topping:
  11. Using a fork, combine all of the topping ingredients in a medium sized mixing bowl until crumbly.
  12. Sprinkle half of the mixture evenly over the cake and bake for 25-30 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
  13. Sprinkle the remaining half of the topping over the cake upon removing from the oven.
  14. Let the cake cool slightly before cutting into squares and serving.
  15. Serve with coffee.