Posted in Breakfast, Dessert

Mexican Chocolate Cake Donut Holes

Oh snap! Baked Chocolate Donut holes! Prepare for lots of physical activity afterward. These are filled with rich chocolate chips, dipped in salted butter, rolled in cinnamon sugar, and then topped with chocolate drizzle. Stop it! Right? The good news, if you want to make these light, don’t add the toppings; just eat straight from the oven. These are fast and take about 20 min to prepare start to finish including the bake time. These fed 6 kids and 2 adults. Serve with a cold glass of milk and fresh strawberries.

with drizzle fo’zizzle

Mexican Chocolate Cake Donut Holes

By: Bekie A

6 Tbsp of Greek yogurt

1 egg

1/2 cup of brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 cup of dark chocolate chips or more if you want it richer

1 cup and 3 Tbsp of flour

1/4 cup of coconut milk or regular

1/4 cup vegetable oil

2 tsp Mexican vanilla or regular if you don’t have it

3/4 cup of chocolate chips melted with 2 tsp of milk ( microwave 30 sec- stir) Separate 3 Tbsp and add (1 tbsp coconut oil)


1/2 cup of sugar

2 tsp of cinnamon

1/4 cup melted butter

Preheat oven to 375


Mix together the wet ingredients first with the sugar including melted chocolate except Reserve 3 Tbsp of the melted chocolate in a separate bowl for the drizzle. To the drizzle bowl, Mix the coconut oil in and Set aside until holes are finished baking.

Back to the holes:

Slowly add in baking soda and flour. Stir until combined. Add in chocolate chips.

Butter a mini muffin pan. Add 2 Tbsp of the batter to each. Bake for 8 minutes on 375.  

Meanwhile, melt 1/4 cup of butter in a large bowl. Mix together the cinnamon and sugar in another large bowl. Prepare for awesomeness. 

Roll donut holes in the butter and then in the cinnamon sugar. 

roll in the butter first
then roll in the cinnamon sugar mixture

Drizzle with the melted chocolate.  

Posted in Dessert, Gluten Free

Eli’s Super, Crazy, Energy Fudge Bars (GF)

These bars pack a big punch of nutrients with a whole lot of fudgalicious flavor!  Feeding two boys and a Chocolate loving girl unprocessed, real food is almost a full time job. These are fast and will keep them full and happy while they relish in their treat. Eli helped create and name this dish. He said that they give him “super, crazy, energy and tastes like fudge!” Store in the freezer or fridge for an anytime breakfast or snack on the go. Bonus? They are full of protein, fiber, and antioxidants. They are super crazy good! 

Eli’s Super, Crazy, Energy Fudge Bars

By: Bekie A

1 cup of dates

1 cup dark chocolate chips

1/2 cup pure maple syrup or you can reduce to 1/4 cup for a less sweet version

1/3 cup almond butter or PB

2/3 cup of quick oats

1 Tbsp cocoa powder

1 tsp vanilla

Pinch of sea salt

1-2 Tbsp of chia seeds to top

Put all of the ingredients in a processor except the chia seeds. Process until smooth. Press into an 8×8 dish greased with coconut oil. Smooth and sprinkle with chia seeds. Put into the freezer for 20-30 min. Cut into bars and stack into a freezable bag or container with wax paper between the bars to keep from sticking. Enjoy! 

Posted in Dessert, Gluten Free

Raspberries Love Bombs

“You dropped a bomb on me…baby! You dropped a bomb on me.”  A Raspberry Love Bomb is heading your way just in time for Mother’s Day. This recipe is fast, gluten-free, and oh so yummy! It’s a healthier option than reaching  for cake. Impress momma or yourself by whipping up this dark chocolate gift bursting with fresh raspberries.

Raspberry Love Bombs

By: Bekie Anderson

1/2 cup of coconut oil

1 cup of dark chocolate chips

Vanilla 1 tsp

1 Tbsp honey

1 carton of raspberries


Place chocolate, coconut oil and honey into a bowl and microwave for 45 seconds. Stir until melted and combined. Add vanilla. Place 8 cupcake liners into a cupcake pan. Add 3 raspberries into each one:


Add 4 Tbsp of chocolate mixture into the silicone cups. The. Top each one with an additional raspberry.


Place into the freezer for 20-30 minutes. Remove cupcake liners and serve immediately. Feel free to top with nuts, cream, or balsamic syrup to dress it up. I like it just the way it comes.  

Posted in Dessert

Butter-Thin Sea Salt Chippers

These are Eli’s birthday pick for his baseball team. Buttery, crispy, brown delicate chocolate chip cookies with a hint of sea salt are addictive. In true Eli style, he asked to take these to another level by stuffing them with Vanilla Coconut Cream Icing with chopped up Oreo cookies.

Butter-Thin Sea Salt Chocolate Chippers

By:Bekie A

1 cup of softened salted butter

1 cup of dark brown sugar

1/2 cup sugar

1 egg

1 Tbsp vanilla

1 Tbsp cold coffee

1 tsp of baking powder & soda

1 Tbsp whipping cream or milk

1 1/2 tsp sea salt

1 cup of rolled oats

2 cups plus 2 Tbsp of unbleached flour

1 cup of dark chocolate chips

–Mix together butter and sugar until creamy. Then add in eggs. Mix thoroughly. Add in coffee, cream, and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt, and oatmeal. Add into wet ingredients slowly. Add in dark chocolate chips. For large cookies, use an icecream scoop, and for small, use a truffle scooper (2 Tbsp). Place on a baking stone or double baking sheet.

Bake at 350 for 8-10 min. Cookies will look gooey. Allow them to cool 10 minutes before removing. Optional filling.

Vanilla Coconut Cream Icing

1 1/2-2 cups of powdered sugar

1 tsp vanilla

3 Tbsp salted butter

3 Tbsp of coconut oil

2 Tbsp whipping cream

1/4 cup of favorite crushed cookie, chips, or candy.

Mix together thoroughly. Use 1-2 Tbsp per cookie and too with another cookie.

Posted in Dessert, Must Make

 S’mores Bakery Brownies

Blame it on my friend Gina. After catching a glimpse of a gourmet slice of childhood from a food trailer, I had to recreate this golden beauty that oozed with chocolate and marshmallow. My excuse? My kid’s teachers need love too. You are welcome!

chocolate drama

By: Bekie A

S’mores Bakery Brownies

1/4 cup melted salted butter

1/2 cup coconut oil

1 1/2 cup of brown sugar

1 tsp vanilla

1/2 tsp salt

3 eggs

1 cup ground graham crackers (about 4-5 graham crackers processed for 30 seconds)

1 cup of flour plus 3 Tbsp

-Whisk ingredients in the order listed. Scoop 2 cups of batter into a well buttered 8×8 glass pan. Cook for 8-9 min on 350. Remove from the oven. Top with filling. Add remaining batter over the top coating the filling. Bake an additional 8-10 min on 350. Set out to get room temperature. Then place in the freezer for 30 min to an hour before slicing. Keep refrigerated.


1/2 -3/4 cup of dark choc depending on your love for chocolate!

1 cup of large marshmallow (tear each one in half like the below pic)

1/2 cup broken up graham crackers (about 3-4 graham crackers)


Serves 16


see…I wrapped them up and gave them away:)
Posted in Breakfast, Must Make, Yeast and Quick Breads

Friday Morning Chocolate Chip Cream Muffins

These are possibly the best muffins I have ever created. With their bakery-style finish and buttery texture, my kids voted these “the best of the best.” Because of the decadence, these are reserved for Friday Morning. I call these T-Cake’s muffins because they were first inspired by her Friday morning hunger for dark Chocolate. With a spoon in hand, she helped whisk up the first batch. Here’s to many more Friday Mornings!


get in my tummy!

Friday Morning Chocolate Chip Cream Muffins 

By: Bekie A


2 cups of self-rising flour

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 1/4 cup of dark chocolate chips


1/2 cup of egg whites or 2 large eggs

1 1/2 cups of whipping cream mixed with 2 tsp of vinegar

1/2 cup of melted ghee or butter

2 tsp of vanilla

Whisk together dry ingredients except for the 2 Tbsp of raw sugar and chocolate chips. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in chocolate chips and stir again. 



Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 


Posted in Dessert, Quick

Blackberry Chocolate Balsamic Truffles

I am a certified chocolate snob. When it comes to eating dessert, I want it to be worth it. These are better than anything you can buy at the store. Plus, they make enough to share with friends, or give as a fancy gift. Did I mention that they are super easy? I will stop gabbing because the picture says it all.

Blackberry Chocolate Balsamic Truffles

By: Bekie A

2  cups of dark chocolate chips

1/2 cup of whipping cream

1 Tbsp of salted butter

1-2 Tbsp of blackberry balsamic or your favorite flavor

Pinch of sea salt

Cocoa powder for dusting

Pour chocolate chips, cream, and butter into a bowl. Microwave in 30 seconds intervals until chocolate begins to melt and cream is heated (no more than 1 1/2 min). Stir until combined. Add in 1 Tbsp of balsamic and sea salt. If you want it stronger, add in another tablespoon. I prefer a strong balsamic flavor, so I add 3.  Place in the fridge and allow mixture to completely cool (about 2 hours).

Then using a truffle scoop or a Tablespoon, scoop chocolate and roll into a ball. Drop into cocoa powder and set on wax paper or a cold pan. Once complete, chill until serving.

Posted in Dessert, Quick

Chocolate Honey Syrup

This is an easy syrup to use in coffee, over ice cream, pancakes, or anything your heart desires. It also makes a cute gift!

By: Bekie A

Chocolate Honey Syrup

6 oz honey

1 tbsp Kerry gold salted butter

1 tbsp coconut oil

Pinch of sea salt

1 tsp vanilla

1 tbsp cocoa powder

–Mix everything, but the vanilla and cocoa powder in a large glass jar.  Microwave for 45 seconds. Stir. Microwave for 30 more seconds. Stir in vanilla and cocoa powder until combined.  Allow to sit until it reaches room temperature to thicken.

Posted in Gluten Free

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

These are healthy enough you can pop a couple for breakfast with a side of fruit. Don’t let the dairy free/gluten free label scare you. These cookies are Kid tested and approved.

By: Bekie A.

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

2 cups of almond flour

2 Tbsp cornstarch

1/2 tsp sea salt

1/2 tsp baking soda

1/4 cup coconut oil

2 Tbsp of egg whites ( optional)

1/4 cup honey

1 Tbsp vanilla extract

1/2 cup dark chocolate chips

–Mix together dry ingredients first. Stir together wet ingredients in a separate bowl. Add wet ingredients to the dry and stir until doughy. Add in Chocolate Chips or your favorite mix in.  Go ahead and try a bite. The dough is good too! Spoon in Tablespoon portions onto a baking stone or double pan cookie sheet. Bake on 350 for 5-6 minutes. Cool for 5 minutes before eating.


Posted in Dessert

Fancy Smancy Chocolate Chip Cookie Tart…Because I’m Fancy

It’s one of those days when I want homemade chocolate chip cookies, but I don’t want to put in the work. My solution: Fancy Smancy Chocolate Chip Cookie Tart. Just the title alone makes me feel like it’s special enough to bring to a friend.  I think I will double the recipe today. I love this because it only takes about 5 minutes to mix together and throw in the oven. The vanilla, buttery crisp of the outer edges are my favorite. It compliments the dark chocolate chips. I highly recommend serving warm with a scoop of vanilla icecream.  Bonus: I gave options for the texture of the tart because everyone likes to personalize their cookie.

By: Bekie A

Fancy Smancy Chocolate Chip Tart…Because I’m Fancy

2 eggs

1/2 cup brown sugar

1/2 cup raw sugar or regular

3/4 cup for cake/like texture- For gooey texture 1/2 cup of flour

3 tsp vanilla

1 tsp sea salt

3/4 cup salted butter

1 cup dark choc chips

1 tbsp of dark brewed coffee

–Mix butter and sugar first. Add in eggs. Then add in remaining ingredients.

***For GF version, substitute GF flour mix for regular flour.

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

Oven temp: 350

Bake for 20-24 minutes.