Little Pun’kin


We are finally experiencing some cooler weather round’ these here parts.

I’m talking lower 50’s cool.

I’m talking the kind of cool where I can run 3 miles in the morning, barely break a sweat, and not consider washing my hair because…hey, look at that…no sweat!

I even ordered my turkey’s for Thanksgiving/Christmas.


It’s fall.

On an important note, my little godson Easton was born on Monday. He came a little early so he was around 6 lbs 3 oz. but he is doing great!

I can’t wait to meet him!

Godson numero two for me.

I think I will just accumulate god children if I never have children of my own.

It’s amazing to spend time with them…but the best thing is…you can give them back to their parents when they start to act out.

No thanks.


Let’s talk about fall breakfast.

It involves pumpkin.


In the form of scones.


Because if you’re not on the pumpkin train…


who are you?


I don’t want to know.


We have a strict policy on this blog.


No pumpkin haters are allowed.

But seriously…these scones…


paleo, nut-free, chewy on the inside, crispy on the edges

and drizzled in a silky cinnamon coconut butter glaze.


I better not see you driving through Starbucks for an artifical pumpkin latte/scone combo.


The stink eye will be given. 😉

Cinnamon Drizzle Pumpkin Scones
Recipe type: Breakfast, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
The perfect scone chock full of seasonal pumpkin, chewy in the center, crispy on the edges, drizzled in a cinnamon coconut butter glaze. Gluten-free, paleo, nut-free, refined sugar-free.
  • For the scones:
  • ⅓ c. pure canned pumpkin
  • 3 large eggs
  • 3 T. full-fat coconut milk
  • ½ c. granulated stevia
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • 1 T. pumpkin pie spice
  • ¼ t. baking soda
  • 2 T. coconut butter, cut into small pieces and chilled in the refrigerator for 3 minutes.
  • For the glaze:
  • ¼ c. slightly melted coconut butter
  • ¼ t. ground cinnamon
  1. For the scones, preheat the oven to 350 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the pumpkin, eggs, coconut milk, stevia, and vanilla and mix until smooth.
  4. Stir in the coconut flour, pumpkin pie spice, and baking soda.
  5. Fold in the coconut butter until evenly distributed throughout the dough.
  6. Place the dough in the center of the baking sheet and using your hands, gently press the dough down to form a large, round circle, patting the sides down and up evenly as you go. You want about 1-2 in. thick scones when you cut them after baking.
  7. Bake for 20-25 minutes, or until lightly golden brown. Let cool.
  8. For the glaze, combine both ingredients in a small mixing bowl and mix until smooth.
  9. Cut the scones (I use a pizza cutter) into 8 even triangles.
  10. Drizzle each scone w/ the glaze and devour!


Thunderstorm Morning.

 Sunday was a thunderstorm kind of morning.

It was also a lay in bed, lazy, light candles, drink coffee kind of morning.

Then I got hungry.

As usual.

This was breakfast Sunday.


I needed something hearty.


But healthy too.


Oh, and sweet double too!


Welcome to my life 🙂


So then I made some scones.


These things are super oat-y, chock full of all the good stuff…apples, pecans, raisins, and coconut.


Because you know I like to throw the kitchen sink in my scones.


Bang, bam, butter.

Apple Oatmeal Raisin Scones
Recipe type: Breakfast, Brunch, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Warm, chewy, oatmeal scones chock full of fresh apples, sweet raisins, pecans, and coconut.
  • 1.5 c. gluten-free oat flour
  • 3 T. coconut sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • 1 t. ground cinnamon
  • 3 T. extra-virgin olive oil
  • ½ c. unsweetened, vanilla almond milk mixed with ½ T. apple cider vinegar
  • ½ c. gluten-free rolled oats
  • ½ of a small, honey crisp apple, peeled, cored, and chopped
  • ½ c. raisins
  • ½ c. chopped, raw, pecans
  • ½ c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F.
  2. Grease a 9-in. pie plate w/ cooking spray.
  3. In a large mixing bowl, combine the oat flour, sugar, baking powder, baking soda, and cinnamon.
  4. Stir in the evoo & almond milk and apple cider vinegar mixture until a dough begins to form.
  5. Fold in the oats, apple, raisins, pecans, and coconut.
  6. Press the dough into the prepared pie plate.
  7. Bake for 20-25 minutes, or until the scones are lightly golden.
  8. Let them cool slightly, cut into triangles and serve warm w/ vegan butter & a drizzle of maple syrup.
Nutrition Information
Serving size: 8 Calories: 234 Fat: 14g Saturated fat: 3g Unsaturated fat: 10g Trans fat: 2.7g Carbohydrates: 27g Sugar: 10g Sodium: 152mg Fiber: 4g Protein: 4g Cholesterol: 0mg


Secret Recipe Club

Alrighty guys and gals…it’s time for that one event of the month that I just love sooooo much.

Secret Recipe Club time!

On another note, let’s talk about how I was totally temporarily scarred yesterday when my Dad and I took a trip to the grocery store for a few things and he MADE me purchase a package of Toll House Turtle Cookie Dough.

Are you serious?

Those were my exact words.

He said something along the lines of “Don’t bring your dad to the grocery store when he is starving.”

Touche. Touche.

Lesson well learned 🙂

Anyhoo, let’s talk about my secret recipe clubb(er) 🙂

This month’s secret recipe comes from Toni at Mommmy’s Menu.

Toni is a mother of SEVEN little people. And she has a food blog! I like her already 🙂

Plus, her recipes all look amazingly delicious.

Since we know I have a “little” trouble making decisions, you can guess how long it took me to decide on a recipe.

Toni’s Strawberry Honey Butter caught my eye…I know it would be absolutely delicious w/ a loaf of warm cornbread or spread on some homemade biscuits.

I have actually made a similar recipe, and was looking for a way that I could “reinvent” this strawberry goodness.

So, I did what I do best.

I changed things up a bit.

Enter Strawberry Coconut Butter.


Coconut and Strawberries. Two Ingredients.


Ummmmmmm, yea.


Imagine a silky smooth coconut spread chock full of strawberries.

It’s all naturally sweetened.


This stuff is legit, people. I promise.


Like I need a tropical vacation right this instant, legit.


Like I could eat it for breakfast, legit.

And so I did.


True Life: I’m addicted to Breakfast.


These here are Strawberry Scones.


Did I mention this is real life?


Fun Fact: I was addicted to all things Strawberry Shortcake when I was little.


You know, the actual animated character…yep.

Saw a child’s apron this weekend printed w/ Strawberry Shortcake all over it.


Had to remind myself that I have absolutely no children.

Although, I will have children one day so that I can dress them up in cute clothes and take them to Foley’s  JC Penny’s for kiddie portraits.


My mom was that mom.

I will be that mom.


Totally apologizing to my non-existent children in advance.


These babies are chock full o’ strawberries.


It’s seriously like triple the strawberries.


Oh, and they are gluten-free


and vegan.


Mini-sized…perfect for sneaking into a matinee movie. 🙂


5.0 from 2 reviews
Mini Strawberry Scones with Strawberry Coconut Butter
Recipe type: Breakfast, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Gluten-Free/Vegan/Paleo These scones are chock full of strawberries and sweetened with a hint of maple syrup. Top with a naturally sweetened strawberry coconut butter for the perfect breakfast treat!
  • For the scones:
  • 1.5 c. almond flour
  • ½ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking soda
  • 1 flax egg (1 T. flaxseed meal + 3 T. water)
  • 2 T. pure maple syrup
  • ½ c. unsweetened, vanilla almond milk
  • 1 t. pure vanilla extract
  • ½ c. fresh strawberries, roughly chopped
  • For the coconut butter:
  • 5 c. unsweetened, shredded coconut
  • ½ c. strawberries, stemmed, and cut in half
  1. For the scones, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flours, salt, and baking soda.
  3. Combine the flaxseed meal and water in a small mixing bowl. Let sit for 5 minutes to create an eggy consistency.
  4. Add the flax egg to the dry ingredients, along with the maple syrup, almond milk, and vanilla. Mix until a dough begins to form.
  5. Fold in the chopped strawberries.
  6. Form the dough into a large ball and place on the prepared baking sheet.
  7. Press gently down on top of the dough ball and pat the dough out into a round circle, about 1.5 in. thick.
  8. Use a pizza cutter to cut the dough into 8 even triangular shapes.
  9. Bake for 12-15 minutes or until the scones are lightly brown around the edges.
  10. In the meantime, make the coconut butter.
  11. Place the coconut in a large food processor and process on high until the coconut begins to break down, about 5 minutes. Scrape the sides of the bowl down as needed.
  12. Keep processing until the coconut forms a silky smooth texture, about 3 additional minutes.
  13. Pulse in the strawberries until just incorporated.
  14. You can also add the strawberries to the mix and process on high until the coconut butter begins to break back down into a silkier texture. I chose to leave my coconut butter a bit chunky.
  15. Take the scones out of the oven and cool completely before spreading with the strawberry coconut butter.
  16. Devour w/ coffee or a big glass of milk!