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)

Topping– 

1/2 cup of sugar

2 tsp of cinnamon

1/4 cup melted butter

Preheat oven to 375

Directions:

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 Breakfast, Dessert, Yeast and Quick Breads

Homemade Pop-Tarts

I tried several homemade pop tart recipes and they ranged from buying store bought pie dough 👎to a time-consuming, overnight delicate, fancy pastry dough full of butter. Don’t get me wrong, I love butter. But, I need something in between. I want fast, unprocessed and flavorful.  My niece and daughter were all about it. With a fork in hand, the girls helped me create this fun recipe. It took 20-25 minutes from start to finish including baking time. I call that a 👍. Bonus, all five of my taste testers gave it the green light 👊👏for the blog.

  

Homemade Pop-Tarts

By: Bekie A

1/2 cup of Coconut oil

1 Tbsp butter

1/2 tsp salt

1 tsp honey

1 tsp vanilla

1 Tbsp sugar

1 egg

1/2 cup ice water

2 cups of flour

-Makes 6-8 pop tarts

Directions:

Using a fork, mix together everything but the water and flour. Once thoroughly combined, add the flour. Mix with the fork until crumbly. Make a well in the center and add in ice water. Combine gently and knead 2-3 times. 

Quick option: dump all of the ingredients into a processor minus the water. Turn on low and add in ice water until combined into a mound of dough.

Put into the freezer for 5 min to chill. Meanwhile, set out fillings. You can use Jams, fresh fruit, nut butters, etc. Be creative. We decided to make plum (1-2 Tbsp of plum jam), s’mores, and a savory bacon and cheese. Divide the dough into two and roll out on a floured surface. Using a pastry or pizza cutter, cut into equal size squares. 

Put filling into the center of the squares. 

Smores: 3-4 marshmallows, 1 Tbsp graham crackers crushed, 2 tsp choc chips
2 tbsp of bacon bits, 2 tbsp of shredded cheese

Beat an egg with 1 Tbsp of water. Place an equal size square on top and brush with the egg yolk mixture. Seal edges using a fork. Place on a baking stone.  

Bake on 370 until golden for 8-12 minutes. 

Top with powdered sugar or drizzle with icing. We used leftover coconut cream icing that I had made for the banana cake. 

  

Posted in Dessert

Banana Cake with Coconut Cream Icing

Born out of ripe bananas and a love for coconut cream,  this cake can pose as dessert or a brunch centerpiece. If you have a 3 year old to smash the bananas and sing about it, then this recipe only gets better!  

Banana Cake with Coconut Cream Icing
By: Bekie A

4 large bananas

1 1/2 cups of  sugar

1 stick melted butter

1 1/2 tsp of Vanilla

3 eggs

1 heaping tsp of baking soda & baking powder

2 1/2 cups of flour

1 tsp of Sea Salt

Instructions:

Mash the bananas until smooth. Add sugar, eggs, vanilla, and butter. Whisk for one minute. Add in remaining ingredients. Stir until thoroughly combined. Grease two 8 inch cake pans with coconut oil. Spread batter evenly into both pans. Bake on 350 for 25-30 min until golden and a toothpick comes out clean. Allow to cool to room temperature so your icing does not melt. Remove from pans. Cut the round top off of one of them. Give away to anxious kiddos needing a snack. Spread 1/2-3/4 cup on top. Top with the other cake with round top facing up. Ice the rest of the cake. Spread the almonds onto the sides.

 

Coconut cream Icing

1 cup coconut oil

1 stick of melted butter

6 cups of powdered sugar

1/2 cup milk & flour

1/2 cup of sugar

1 tsp vanilla 

1 cup of slivered almonds

Icing directions:

-Pour milk and flour into a bowl and stir. Heat for 30-40 seconds in the microwave until thick. Allow to cool for a few minutes. Pour into a mixer and add the 1/2 cup of sugar. Beat for 1-2 minutes. Add in remaining ingredients for the icing and whisk on high until smooth and silky. Refrigerate until you are ready to ice.

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

Directions:

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, 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 Dessert

Lemon-Cherry Cheesecake

Go ahead and drool now.  This cheesecake tempts the eyes, persuades the heart, and pleases the taste buds. This will soon become a family favorite.

By: Sara A.

Lemon-Cherry Cheesecake

Crust:

1/3 cup butter melted

¼ cup sugar

1 ¼ cup graham cracker crumbs

Filling:

4 8oz pkg cream cheese (room temperature)

1 cup sugar

1 tsp vanilla

4 eggs

1 lemon (you will need the juice and peel)

1 tsp grated lemon peel

Topping:

1 can of cherry pie filling or check out the cherry filling recipe for our Cherry Cobbler previously posted on our blog.

Directions:

Preheat Oven to 375.  Melt butter for crust.  Add sugar and graham cracker crumbs into bowl with melted butter.  Mix all together and put in to 8 or 9 inch spring form pan. Use a fork and compact crust around the bottom.  Put in the oven for 6 to 8 minutes.  In a mixer add cream cheese, sugar, and vanilla. Mix on medium speed.  Add eggs, the juice of one lemon, and peel. Mix until blended.  Don’t over mix the eggs. Once crust is finished lower oven to 350.  Pour mixture into pan.  Bake for 40 minutes (until center is almost set). Cool and refrigerate for 3 hours.  

***We like to pour cherry topping on it. Another option is to make the cherry filling from the cherry cobbler recipe on our blog. You can also choose your own topping or choose to eat it just the way it is!

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.