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 Dinner, Quick

Easy Orange Chicken

My kids love orange chicken! Even my self proclaimed 10 year-old vegetarian will take a night off for the sweet and spicy chicken. I surfed the internet for an easy recipe and every one I tried has not compared to take-out, or it took forever to make. So…I created my own that was super fast. I also took a short cut and bought precooked organic chicken strips that I threw in the oven while I zapped up the orange sauce. Because… When I want orange chicken… I want it now. Seriously…now! Easy Orange Chicken

By: Bekie A

1 cup of orange marmalade

2 garlic cloves minced or pressed

1/4 low sodium fermented soy sauce

A Splash of Worcestershire sauce (about 2-3 tsp)

Dash Red pepper flakes

1/2 tsp of Chili powder

Dash of salt if needed depending on the saltiness of the soy sauce

2 Tbsp Terra Verde Mandarin balsamic vinegar (or use regular balsamic vinegar if you don’t have orange balsamic)

1/4 Tsp of ground ginger

Dash of cayenne or siracha hot sauce

2 Tbsp of garlic Grapeseed oil (or Olive oil with an extra garlic clove minced)

2 Tbsp of cornstarch mixed with 1 Tbsp of water

Sesame seeds for garnish

For extra fancy– garnish with sliced oranges and chives too.

Mix everything together in a large glass measuring cup.  Microwave for 1 minute. Stir. Microwave for 45 more seconds. For stove stop, combine in a small pot and stir constantly on medium high heat for 2-3 minutes until thoroughly infused. Allow to sit a couple of minutes and pour over the chicken and toss. 

Bake chicken strips as directed

cut into chunks

pour this glorious sauce over the top and toss

sprinkle sesame seeds on the top

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 Breakfast, Quick

Buttermilk Baked Pancakes with a Maple, Cinnamon Cookie-Butter Swirl

My kids always want a special homemade breakfast on the weekends. Pancakes are their favorite. However, by the weekends, this momma is tired. This is my pancake shortcut. This recipe will feed tons in a jiffy. The fun part is that you can flavor it with whatever you have on hand, or your favorite nut butter.

Fancy in a hurry 

Buttermilk Baked Pancakes with a Maple, Cinnamon Cookie-Butter Swirl
By: Bekie A

Ingredients:

3 eggs

1 cup of Buttermilk (don’t have it? Add 1 Tbsp of lemon juice or vinegar to the cup of milk)

1/3 cup sugar

1/2 cup of melted salted butter (1 stick) or substitute half or all for Greek yogurt for a healthier version

2 cups self rising flour

1/4 cup of rolled oats (optional-makes me feel healthier;)

1/4 tsp baking powder

1 tsp vanilla

1/2 tsp of salt

Fun optional add-ins if you don’t want to do the swirl: 1/2 cup of chocolate chips or blueberries with lemon zest.

–Mix together wet ingredients first beginning with the eggs plus the sugar. Then add in milk and room temp butter. Add remaining ingredients and stir thoroughly. Grease a 9×13 pan with coconut oil and spread the batter evenly into the pan. If you don’t have time to do the swirl, move on to the baking step. Otherwise, Make the swirl next. See below.

Maple Cinnamon Swirl

1/3 cup cookie butter (or your favorite nut butter)

1/3 cup maple syrup

Healthy dash of Cinnamon 

–add into a microwaveable bowl and heat for 20 seconds. Stir until combined. Spoon in dollops over the batter and swirl with a knife making loops. See below:

  

 Baking time:

Place in a preheated oven at 350 and bake for 15-22 min until puffed and no longer jiggly. A knife will come out clean. 

  

 Sprinkle with powdered sugar and serve with honey, maple syrup, nuts, or as it’s beautiful self. Enjoy! 

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 Breakfast, Must Make, Yeast and Quick Breads

Strawberry Basil Cream Muffins

I promised you tons of strawberry recipes and here is one that is a keeper! My kids nicknamed these the “Glorious ones” because they loved these muffins so much. The bits of strawberry with specks of basil make a beautiful display on a cake stand along with the finishing strawberry balsamic lattice glaze.    

 

  
 Strawberry Basil Cream Muffins

By: Bekie A

Dry:

2 1/4 cups of self-rising flour

3/4 cup raw sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 cup of diced strawberries (about 6 large)   

Wet:

2 large eggs beaten 

1 1/2 cups of whipping cream mixed with 1 1/2 tbsp of strawberry vinegar ( if you don’t have strawberry vinegar, use regular & add 1/2 tsp of strawberry extract)

1/2 cup of melted ghee or butter

2 tsp of vanilla

1 tsp lemon zest

2 large strawberries lightly pureed with 3 large basil leaves (still chunky-not smooth)  

Directions:

-Whisk together dry ingredients except for the 2 Tbsp of raw sugar and strawberries. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in diced strawberries 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. 
Glaze:

1/4 cup melted butter

1 cup powdered sugar

2-3 Tbsp of strawberry balsamic

–Stir together until thin. Lattice with a spoon over the top of the cooked muffins.   

   
 

Posted in Breakfast, Dessert, Yeast and Quick Breads

Strawberry Balsamic Scones

Strawberries are in season and sweeter than honey right now. So be prepared for tons of strawberry recipes. My kids are huge fans of scones, especially with a glaze that has a zing-zang strawberry finish.


Strawberry Balsamic Scones

By: Bekie A

2-3 large strawberries diced

2/3 cup of whipping cream

1 egg beaten

1/2 cup sugar

3 Tbsp melted butter

1 tsp salt

1 tbsp strawberry balsamic

2 1/2 cups of self rising flour plus more for dusting/cutting

1 tsp baking powder

2 tsp lemon zest

2 tbsp of milk for brushing top of scones

Mix dry ingredients together first. Mix wet ingredients separate. Do not add the diced strawberries yet. Make a well in the center of the dry ingredients. Pour in wet and stir together gently. Add in diced strawberries with your hands and pat dough into a 2 inch disc. Cut with biscuit cutter. Place on a cooking stone or double cookie sheet. Brush tops with reserved milk. Bake at 400 for 12-15 min until golden. Once cooked, Dip immediately into glaze or spoon glaze over the top. Allow to set 5 minutes.

Glaze

1/3 whipping cream or whole milk

1 cup powdered sugar

1 tbsp strawberry balsamic

1 Tbsp Strawberry Jam

1/2 tsp vanilla

Mix all ingredients together. Whisk until thin.

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

seriously…
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.

Filling

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

Edit  

see…I wrapped them up and gave them away:)