Posted in Dessert

Sea Salt Honey Caramel Sauce

Do you have 6 minutes and a microwave? If so, then you can make this creamy sauce to pour over fresh apples, ice cream, pie, or drizzle it over a latte. 


Sea Salt Honey Caramel Sauce

By: Bekie A

1 cup of honey

1 stick of salted butter

1/2 cup plus 2 tbsp whipping cream

1 tsp vanilla

1/2 tsp Sea salt


Add 1 cup of honey and 1 stick of butter to a large glass microwaveable bowl. 

Microwave for 2 minutes and stir. 

Return to the microwave and microwave for 2 more minutes.


Microwave 2 more minutes and test for softball stage by dropping a small drop into cool water.


If a small ball forms, it is ready for you to add salt, vanilla, and whipping cream. Stir and allow to cool to room temp. 


Posted in Breakfast

Eli’s 8 Egg Skillet Bake

Loving Eggs, cooking eggs, and singing about their glory in the morning is Eli’s breakfast story. It is Fast, simple, and delicious. With parental supervision, and help with the oven, kids can prepare this dish.


   8 Egg Skillet Bake
By: Bekie & Eli

8 eggs

1 buttered iron skillet

1/4 cup whipping cream

1 cup of shredded cheddar or Parmesan

Garlic salt

Cracked pepper


Heat an iron skillet on low with 2 Tbsp of salted butter. Drop in 8 eggs. Meanwhile preheat oven to 350.


Add cracked pepper and garlic salt. If you like eggs over easy, leave the eggs. If you like them medium or hard. Slightly break the yolk with a butter knife.


Add whipping cream drizzling in a spiral. 


Add cheese over the top. Turn off stovetop. Place in the oven. For soft yolk, bake 3-4 minutes, for medium 4-6 minutes, and for hard, bake 8 minutes. 


We like the eggs cooked all the way through, so here is the results of 8 minutes. Yum!

Posted in Uncategorized

GF Chia Protein Balls

These are quick, healthy, and delicious for a snack or breakfast. Grab 2-3 balls on the go with a piece of fruit.  It tastes like a no-bake cookie.   

GF Chia Protein Balls

By: Bekie A

1 cup of organic quick oats

1/4 cup of almond butter or peanut butter

1/4 cup of Justin’s Hazelnut Butter

3 Tbsp of honey

1 tsp of vanilla

3-4 Tbsp of coconut oil

3 Tbsp of coconut flour

3 Tbsp of chia seeds


 Mix together nut butters, coconut oil, honey and vanilla.  Add in oats and coconut flour. Roll into 2 inch balls. Roll in chia seeds or sprinkle on top. Keep refrigerated until ready to eat. Makes 16, serves 8.  


Posted in Dessert

Chewy Chocolate Oatmeal Cookies with Sea Salt

Yes… Another chocolate chip cookie recipe. Can’t stop, won’t stop, eat it till’ you drop Chocolate chip cookies. This one goes out to all the oatmeal cookie lovers. These are best served XL style and are sturdy enough to hold up stuffed with icing or dipped in a cold glass of milk or ice cream. You are welcome.

Chewy Chocolate Oatmeal Cookies with Sea Salt

By: Bekie A


2 tsp of sea salt

1 stick of softened butter

1 cup of sugar

1/4 cup almond butter or any nut butter

1 XL egg

1 Tbsp of coffee

1 Tbsp of cream or milk

1 Tbsp of molasses

1 Tbsp vanilla

1 1/2 cups of all-purpose flour

2 cups of rolled oats

1 tsp of baking soda & baking powder

1 cup of dark chocolate chips


Cream butter, almond butter, and sugar together. Add the egg, vanilla, cream, molasses, salt, and coffee. Mix well. Add in oats. In a separate bowl, mix together flour, baking soda & powder. Add into the wet mixture slowly. Add I’m chocolate chips. Using an ice cream scoop, scoop onto a stone sheet or double baking sheet. Makes 16-18 large cookies.  Bake at 350 for 10-12 minutes. Allow to cool before removing. 




Posted in Dessert, Gluten Free, Must Make

Blackberry Chocolate Cream Pie

Blackberries are the sweetest in the summer and especially fresh off of Grandma’s vines. This is a light, fast, fruit pie with an unexpected combination of dark chocolate, granola, blackberries, and vanilla whipping cream. This pie minimizes sugar and exudes tart richness.


Blackberry Chocolate Cream Pie

By: Bekie

1 store bought granola crust

2-3 cups of ripe blackberries

1 1/2 cup of dark chocolate chips plus

1/2 cup of whipping cream

2 cups of whipping cream

1 tsp of vanilla

2 Tbsp of sugar


Pour washed blackberries into the granola crust. Meanwhile, melt chocolate with 1/2 cup of cream for 45 seconds in the microwave. Stir and pour over the blackberries.

Beat the cold 2 cups of whipping cream until stiff peaks form and fold in sugar and vanilla. Spread onto the pie. Sprinkle with a bit of cinnamon for effect. Chill until serving.
***For a dairy free option, use coconut cream instead of whipping cream.

Posted in Drink

Eli’s Chocolate Rock Soda & Cream

This is my favorite of Eli’s soda creations! Mainly, because I love the combo of chocolate and cream.   

Eli’s Chocolate Rock Soda & Cream

 By: Bekie & Eli

1 cup of sugar

1 cup of water

1 tsp vanilla

5 Tbsp of cocoa powder

Whipping Cream

Sparkling Mineral Water


Microwave water and sugar mixture in a large glass jar for 2 minutes stirring between each minute. 


Then stir in vanilla and cocoa powder. Whisk until smooth and microwave 30 more seconds. 


To serve, add 1/4 cup of syrup to a large glass filled with ice. Add 1 cup of sparkling mineral water and 2-3 Tbsp of whipping cream. Stir until combined.

Posted in Drink

Eli’s Raspberry Soda

Eli is still creating new sodas. His latest  is called “Heat Red” and is based off his super hero cartoon creation:  Ice God vs The Heat. This is simple to make in the microwave, and it is bursting with fresh raspberries. 

Eli’s Raspberry Soda

By: Bekie & Eli

1 cup of water

1 cup of raw sugar

1 cup of fresh raspberries

Sparking mineral water


Pour sugar and water in a large glass jar. Microwave for 1 minute and 20 seconds. Stir and add 1 cup of fresh raspberries. Microwave for another 1 minute and 20 seconds. Stir and mash raspberries. Cook 30 more seconds. Pour through a sieve into another glass jar to remove raspberry chunks and seeds.   

To assemble drink:

Fill a glass cup with lots of ice. Add 1/4 cup of raspberry syrup with 1 cup of sparkling mineral water.


Posted in Dessert, Gluten Free

(GF) Gooey Raspberry Fudge Bars

Serve this double chocolate fudge cake warm with vanilla ice cream; or to cut into squares, chill for 30 minutes in the freezer. Top with fresh raspberries to balance the rich, dark, chocolate.  
 (GF) Gooey Raspberry Fudge Cake

By: Bekie A

3 eggs

2 cups of sugar

2 tsp vanilla

1/4 cup dried raspberry (pulsed in a processor) 

1 stick of butter melted

1/4 cup of coconut oil

1 heaping cup of almond flour (for non GF, use regular flour) 

3/4 cup cocoa powder

1 tsp salt


2 Tbsp of dried raspberry 

1/4 cup of cocoa powder

2 cups of powder sugar

Milk to thin

2 Tbsp of melted butter


For cake, mix together wet ingredients and then slowly add in dry. Pour into a buttered 9×13 (or for thick bars, use 8×8) and bake on 350 for 12-15 minutes.  

Then whisk together the icing. Pour over the cake and spread over the top.  


Posted in Breakfast, Gluten Free

GF Maple Almond Chip Muffins

These are a yummy, healthy way to start your morning. The sweetness of the maple and dark chocolate chips pair beautifully with the fiber in the rolled oats, and the protein packed almond flour. No one will complain that these are gluten free.  

GF Maple Almond Chip Muffins

By: Bekie A

1 cup of pure maple syrup

1/2 coconut oil

1/2 cup of milk or almond milk for DF

2 eggs

1 tsp vanilla

1 tsp cinnamon

1 cup of rolled oats

1 tsp baking soda

1 Tbsp chia seeds

Pinch of salt

2 cups of almond flour ( or process your favorite nut)

3/4 cup of chocolate chips or raisins


Whisk together wet ingredients. Add in dry ingredients. Toss the chocolate chips in last. Using an ice cream scoop, scoop a healing spoon into each muffin liner filling 12 muffin cups. Bake at 350 for 14-18 min until golden and set. Allow the muffin to set up and cool to room temp before removing from the pan. Refrigerate afterwards.


Posted in Dessert

Mini Mango Almond Tart

Simple, fast, and inviting. Serve hot with vanilla ice cream because the Cinnamon and molasses give this dessert a rich depth.

Mango Almond Tart

By: Bekie A

2 eggs
1/2 cup brown sugar

1/2 cup raw sugar 

3/4 cup flour

3 tsp vanilla

1 tsp sea salt

3/4 cup salted butter

1 tbsp of dark brewed coffee

1 tsp Cinnamon

1 cup of sliced almonds

1 cup of chopped dark chocolate covered mangos or dried mangos

2 tsp molasses

Spread into a buttered 10 inch tart pan or pie pan. 

Bake on 350 for 15-20 min in a buttered tart pan or 12-15 for mini tarts.


Mix together wet ingredients. Add in sugar and then flour. Lastly, add in mangos and almonds. 

For mini tarts, pour 1/2-3/4 cup into each tart pan. 


Line mini tarts on a cookie sheet.   

Dust with powder sugar.