These Mocha Bomb cupcakes were made especially for my mom who happens to be “tha’ bomb!” Caution: these are only for the strong. They are rich and filled with strong, oozing, dark chocolate and coffee!
Mocha Bomb Cupcakes
By: Bekie A
2 cups of sugar
1 1/2 tsp baking powder
1 3/4 cup of self rising flour ( don’t have it? Add 1 1/2 tsp of baking soda and another 1/2 tsp of salt)
1/2 tsp salt
1 cup of coffee
1/4 cup of coconut oil
1/4 cup of melted butter
2 tsp vanilla extract
Mix together wet ingredients separate from the dry ingredients. Slowly add the dry ingredients into the wet ingredients. Using an icecream scoop, scoop one heaping spoonful into each lined cupcake pan. Bake at 350 for 12-14 minutes. Makes 16-18.
1 1/2 cup of dark chocolate chips
1/2 cup of half n half
2 Tbsp of strong coffee
Pour chips, half n half, and coffee into a large glass jar and microwave for 45 seconds. Stir and heat another 45 seconds. Allow to cool to room temp. Using a syringe ( I used a kid’s medicine 2 tsp syringe). Insert into the cupcake and and finish with the ganache spilling over the top.
Garnish with a coffee bean or chocolate bark.
My Eli’s favorite experiments are in the form of homemade soda. He loves to dream of new flavors with crazy names. His name for this soda is “Ice Breath.” The blueberries give this soda a bluish-purple hue with a sweet hint of mint. The vanilla pulls the two flavors together with a sweet finish. If you have 10 minutes, then it’s time to open your homemade soda shop.
Blueberry Vanilla Mint Soda
By: Bekie & Eli
1 cup sugar
1 cup of water
1/2 cup of blueberries
4 mint leaves
2 tsp of Vanilla extract
Sparkling Mineral water
Pour sugar and water into a small saucepan. Bring it to a boil on high heat until sugar is dissolved. Then, add in blueberries and mint and turn heat to Medium. Cook for another 2-3 minutes. Turn the heat off and add in vanilla. Pour mixture through a strainer.
Pour liqued mixture into a glass jar. Add 1/4 cup of the mixture into a large glass filled with ice. Pour sparkling mineral water to the top. Stir and enjoy! The syrup should make about 6 drinks.
I’m in love with Mexican Vanilla. Bekie and Mexican Vanilla sitting in a tree…❤️❤️❤️ I love it in almost everything from coffee, tea, cookies, cakes, and especially ice cream. Did I say ice cream? Creamy custard ice cream with cinnamon and yes, yes, my favorite Mexican vanilla!
Mexican Vanilla Custard Ice Cream
By: Bekie A
1 cup whipping cream
1 1/2 cups of whole milk
1/2 cup half n half
4 egg yolks
1/2 cup sugar
2 Tbsp Mexican vanilla
1 tsp of Cinnamon
Mix together sugar, whipping cream, half n half, and 1/2 cup of milk in a large sauce pan (reserving the other cup of milk). Cook on low until the sugar dissolves. In a separate bowl, whisk together the 4 yolks (no whites). Add 2 Tbsp of the warm milk to the yolks to temper. Then add the yolk mixture into the sauce pan whisking constantly.
Cook on low until the custard thickens and you can coat the back of a spoon with the mixture. Add in the remaining ingredients and stir until combined. Pour into an icecream maker and follow the freezing instructions per your model.
Since chocolate is my favorite dessert, I’m always up for a new brownie recipe. This has the perfect mix of gooey versus cakey texture. It makes the perfect Friday night dessert.
Triple Chocolate Mocha Cream Cheese Brownies (GF)
By: Bekie A
1/4 cup of hazelnut butter or your favorite nut butter
1/2 cup of sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup cocoa powder
1/2 whipping cream mixed with 1/2 cup chocolate chips (microwave for 30 seconds until melted)
2 Tbsp melted salted butter
Pinch of Salt
1/2 cup almond flour (or regular for non GF)
1 tsp Mexican vanilla
2 Tbsp strong coffee
Cream cheese filling:
1/3 cup cream cheese
2 Tbsp sugar
1/2 tsp vanilla
1 Tbsp coffee
Mix together wet ingredients beginning with the melted chocolate, hazelnut butter, butter, and coffee. Then add remaining ingredients. Pour into a buttered 8 inch round cake pan. Mix together cream cheese mixture in a separate bowl. Microwave for 30 seconds. Spoon on top of the brownie batter in dollops like below.
Use a knife to swirl in a figure 8 pattern.
Bake on 350 for 12-15 minutes. The middle will still be a tad gooey. Allow to cool and set.
Cut and serve
Do you need a special occasion breakfast or an easy gift of food? This delicious dish uses the Garlic Roll recipe to create these beauties.
Bacon Cheese Rolls
By: Bekie A
1/2 cup warm water1/2 cup warm milk
2 Tbsp yeast
1 stick melted butter
2 Tbsp Olive oil
1/3 cup sugar
2 Tsp sea salt
1Tbsp Garlic Salt
2 eggs whisked
4 cups of flour
-For an easy dough, add yeast to warm water until foamy. Throw everything (remaining ingredients) either in a bread maker or a mixer on a dough setting. If using a bread maker, allow it to knead and rise. If using a mixer, knead for 5 minutes and then allow to rise until doubled.
2 cups of cheese
4 Tbsp melted butter
1 1/2 cups of crumbled bacon
Roll dough onto a floured surface. Roll into a large rectangle. Spread with melted butter. Sprinkle cheese and bacon on top. Roll up into a sphere. Slice 1 1/2 inches thick. Place in 2 13×9 pan 1/2 inch apart. Makes 15. Allow to rise for 15-20 min. Bake on 350 for 15 minutes.
Say the title three times fast! These are fuel for fire for long days or a mean workout. Both Gluten and Dairy free, they will not be harsh on your stomach. Oats, bananas, PB2, and almond meal provide the energy and protein to tackle anything!
Power Cakes AKA PB Banana Almond Oat Cakes
By: Bekie A
1/3 cup almond flour
2 Tbsp PB 2 powder or 1 Tbsp of regular Peanut Butter
1/3 cup of rolled oats
2 Tbsp cornstarch
1/4 tsp of baking powder
Pinch of salt
– Coconut oil for cooking
Smash the banana and mix with the egg. In a separate bowl, whisk together the remaining ingredients. Mix in the egg and banana.
On low heat, add 2 tsp of coconut oil to an iron skillet. Add a 3 Tbsp of batter to the skillet. Allow to cook 30 -45 seconds or until it bubbles.
Flip carefully (the batter will be fragile) and cook an additional 45 seconds.
Serve with a drizzle of honey or pure maple syrup and fresh fruit.
This recipe is rich and layered with flavors. It’s best served with fresh fruit and topped with whipped cream. My kids love it served as fondue with all the fixens to dip such as pound cake, bananas, and strawberries. Or impress your friends by serving it in individual wine glasses. A little bit of chocolate heaven goes a long way.
Cardamon Kissed Chocolate Orange Pudding
By: Bekie A
2/3 cup whipping cream
2 cups chocolate chips
4 Tbsp of salted butter
2 tbsp coffee
1 Tbsp vanilla
1/3 cup whole milk
2 Tbsp cornstarch
Dash of cardamom
3 Tbsp of orange jam
3-4 Tbsp of sour cream
1 Tbsp of orange balsamic (don’t have it? Add 2 tsp of orange zest to 2 tsp of regular balsamic)
There are 2 different ways to cook this pudding. Either stirring on the stovetop over low heat or in the microwave. I prefer the convenience of the microwave. To start, Add everything except the sour cream, balsamic, vanilla, and cornstarch to a large bowl or pan. If using a microwave, heat for 45 seconds. Stir, then heat for 30-45 more. If using stovetop, stir over low heat until everything combines.
Then mix together the cornstarch, sour cream, balsamic, and vanilla. Slowly stir into the pudding until it is combined and there are no lumps. Allow to sit and cool to room temp. Serve with toppings of choice.
To transform into fudge in a jar, pour into a mason jar layering with nuts halfway through and on top. Chill until gifting.
When the food you eat is bursting with goodness and made with the little hands of my daughter, it is definitely made with love! Kissed with honey, packed with rolled oats and ground almonds, these are a healthy start to your morning, or a yummy end to your night. These were kid tested and approved. Get your healthy on!
GF/DF Pumpkin Love Muffins
By: Bekie A
1 16 oz can of pumpkin
1 cup of honey
2 tsp of vanilla
1 cup of coconut oil or vegetable oil
1 1/2 cups of rolled oats
1 cup of almond meal or flour
1 cup of GF flour mix or quinoa flour or oat flour
1 tsp guar gum or cornstarch
2 tsp baking soda
1/2 tsp baking powder
1 tsp of salt
1/2 Tbsp of pumpkin spice ( or make your own: 2 1/2 tsp cinnamon, 1/4 tsp cloves, 1 tsp nutmeg)
1/4 tsp all spice
Add ins: cranberries, chocolate chips, raisins
Toppings: oats, chia seeds, turbinado sugar
Mix together wet ingredients thoroughly. Sift together dry ingredients separately. Slowly add the dry ingredients into the wet ingredients until combined. Using an icecream scoop, scoop into a lined muffin pan (2 scoops for large muffins). Top with chia seeds, extra oats, and a sprinkle of sugar (optional).
Bake for 10-12 minutes until set & golden on 350. Allow to cool before serving.
Sweet and spicy are always on my list for food combinations. I crave Thai takeout, but I live out in the country and nothing is close. This will fill the void until a trip into town. This soup was assembled in 5-10 min and is full of flavors. Don’t worry if you don’t have all of the ingredients; I will give simple options.
Thai Coconut Soup
By: Bekie A
1 Tbsp of sesame oil
1 tsp of chili oil (or chili paste)
1 Tbsp olive oil
2 cups of sliced mushrooms
1 garlic Clove minced (or 1 tsp of powdered garlic)
1-2 tsp of fresh ginger (or powdered of you don’t have it)
1/2 red onion sliced
8 radishes sliced thin
1 tsp molasses or 2 Tbsp brown sugar
4 cups chicken stock or vegetable
1 Tbsp fish sauce
2 Tbsp soy sauce
2 cans of Thai coconut milk
1 bunch of cilantro chopped
16 oz tofu diced or cooked chicken
Salt & pepper
Siracha to taste
2 Tbsp lime juice
2/3 cup rice
Garnish: lemon grass & jalapeños
Add oil to a large stock pot. Turn heat to medium to high. Add mushrooms, onions, and garlic. Once onions begin to soften, reduce heat to low. Add chicken stock, Thai coconut milk, and rice. Simmer on low for 5-10 minutes. Add in remaining ingredients except for cilantro. Simmer on low for 5 more minutes. Before serving, add in cilantro, lemon grass (optional), and fresh sliced jalapeños.
My favorite dessert will always be chocolate chip cookies. Therefore, I’m constantly creating new versions. I love the combo of salted butter and dark chocolate. No one will know these are gluten free. They have the same sweet & salty flavor with a gooey, thick texture. Chip on my friends.
GF Sea Salt Chippers
By: Bekie A
1 1/4 cup of Gluten Free flour mix (just don’t use any with bean flour, it could alter the flavor)
1 stick of melted salted butter
1 cup of brown sugar
1/3 cup of any nut butter (pick your favorite)
1/4 cup almond flour or rolled oats
1/2 cup of Krispy rice cereal, nuts, or cranberries (optional)
1 cup of chocolate chips
1/4 tsp of soda
1/4 tsp powder
1 1/2 tsp of sea salt plus more for sprinkling
Splash of whipping cream or milk
1 tsp of Vanilla
1 Tbsp of cornstarch
1 Tbsp of Molasses
Mix together nut butter, eggs, vanilla, molasses, milk, and butter. Then whisk flours, salt, baking soda and powder together. Add into wet ingredients. Add in chocolate chips and remaining ingredients. Spoon onto a baking stone or double cookie sheet with an icecream scoop. Sprinkle with more sea salt. Bake on 350 for 8-12 minutes. Allow to cool before serving to set.