Author: Stephanie

Cinnamon Roll Monkey Bread
January 10, 2020

Cinnamon Roll Monkey Bread

Ever since my husband tasted monkey bread for the first time it was game over.  He loves the stuff.  So much.  I made this Cinnamon Roll Monkey Bread for Christmas brunch and he completely ignored the other food and just devoured the monkey bread.  Silly…

Brunch/Breakfast, Recipes
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by Stephanie
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Cranberry Orange Bread Pudding
January 8, 2020

Cranberry Orange Bread Pudding

When I told my husband I was going to make bread pudding for dessert on New Year’s he said that sounds good.  Fast-forward to New Year’s, and come to find out, he had no idea what bread pudding even was.  God I love him so…

Recipes, Sweet Treats
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by Stephanie
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Almond Flour Sugar Cookies
December 23, 2019

Almond Flour Sugar Cookies

It’s always this time of year where sugar cookies seem like a staple.  Well, at least to us moms.  Kids love decorating them, everyone loves eating them.  They’re just loaded with sugar and I typically get a headache after just one.  This recipe mitigates the headaches, and I don’t have to feel bad about my little guy, or myself, eating more than one.

Top them with Simple Mills frosting and you have yourself a guilt-free holiday treat that’s delicious.  You can taste the coconut in the frosting though, so being prepared for that is important.  If you don’t like the taste of coconut, then I suggest using or making your own frosting.  But Simple Mills always finds a way to save me time with their mixes and now frostings, so I am always a fan of that.

This was the first year my son was old enough to decorate cookies and he LOVED it.  I know that these cookies will now be a tradition in our home for years to come during the holiday season.

Almond Flour Sugar Cookies

  • Servings: 2 – 2.5 dozen
  • Print

Ingredients

  • ½ cup butter or ghee softened to room temp
  • ¼ cup coconut oil softened to room temp
  • 1 cup sugar (I prefer ½ cup coconut sugar and ½ cup maple syrup or maple sugar)
  • 2 eggs, room temp
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon pink Himalayan salt
  • 21/4 cups almond flour, packed
  • ½ cup coconut flour, packed
  • 10 oz Simple Mills vanilla frosting

Instructions

  1. In a large bowl cream butter or ghee, coconut oil, and sugar until well combined. I like to beat this for about 3-5 minutes.  Add one egg at a time and beat for about 1 minute each.  Add in vanilla.
  2. In a medium bowl combine all dry ingredients – baking soda, salt, almond flour, and coconut flour. Whisk together until well combined before adding in thirds to the wet ingredients. 
  3. Shape dough into a ball (may be sticky) and refrigerate overnight. Allow dough to come to room temp for about an hour
  4. before rolling out on a well-floured surface.  Preheat oven to 350⁰F and line 2 large baking sheets with parchment.
  5. Roll out dough to about ¼” thick and cut into desired shapes. Place cookies 1” apart on baking sheet and place in freezer for about 5 minutes just until chilled to maintain their shape when baked.
  6. Bake for 12-15 minutes or until the edges are golden brown. These cookies will be slightly softer than regular sugar cookies, so cook a couple minutes longer for crunchier cookies.  Cool on baking sheet completely before frosting with Simple Mills vanilla frosting.

 

Recipes, Sweet Treats
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by Stephanie
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Banana Pancakes
December 20, 2019

Banana Pancakes

I’m a pancake lover, which I’m sure is obvious by the number of pancake recipes on the site.  No better breakfast.  I’ll also eat a stack any other meal of the day.  I love them! My little guy loves bananas, so naturally a banana pancake…

Brunch/Breakfast, Recipes
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by Stephanie
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Beef Stroganoff
December 19, 2019

Beef Stroganoff

Stroganoff has always reminded me a bit of Hamburger Helper.  And not in a good or bad way, but just a way that made it not exciting for me to eat.  This Beef Stroganoff though, ladies and gentlemen, let me tell you…this creation is a…

Main Dishes, Recipes
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by Stephanie
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Roasted Squash and Pomegranate Kale Salad
November 26, 2019

Roasted Squash and Pomegranate Kale Salad

In need of another side for your holiday meal? Try this delicious salad with roasted delicata squash and pomegranate. Couldn’t be more festive and the citrus dressing makes the perfect accompaniment to the dish. Plus, it’s so simple and quick and you can prepare most ingredients ahead of time and just roast the squash before serving.

Even if you’re just in need of salad for any fall meal, this is the perfect salad. I like to add grilled chicken to make it a complete meal. I love the crunch from the roasted pepitas and the tartness of the pomegranate arils. The delicata squash makes the perfect squash for an easy meal because you don’t have to worry about peeling them. The skin is tender enough to eat and they’re sweet enough where all you need is a little avocado oil, salt and pepper to bring out their naturally delicious flavor.

Roasted Squash and Pomegranate Kale Salad

Ingredients

Dressing

  • ¼ cup orange juice
  • 1 tablespoon apple cider vinegar
  • ¼ cup olive oil
  • ¼ teaspoon pink Himalayan salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried or fresh basil
  • ½ teaspoon dried or fresh parsley

Salad

  • 1-pound curly kale, leaves stripped from stems and torn in bitesize pieces
  • 1 delicata squash, cut in half lengthwise to remove seeds and sliced about ½” thick
  • 1 tablespoon avocado or melted coconut oil
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon black pepper
  • 5 oz baby arugula
  • 1 pomegranate, arils removed
  • 4 oz roasted pepitas

Instructions

  1. Preheat oven to 400⁰F. Line a baking sheet with parchment and place squash slices evenly on the sheet.  Drizzle with oil then sprinkle evenly with salt and pepper.  Roast for 20-25 minutes turning halfway through.
  2. Combine all ingredients for dressing and set aside. Place kale pieces in a bowl and drizzle about 1/3 of the dressing around the sides of the bowl and toss kale pieces in the dressing.  Allow to marinade for about 5-10 minutes while you prepare other ingredients.
  3. Slice pomegranates in half and using the back of a wooden spoon, hit the back of the pomegranates to remove the arils. Add them to the bowl with the kale.  Add the arugula and pepitas and toss.
  4. Allow squash to cool to slightly warm before adding to the salad. Can toss with additional dressing, or serve on the side.

 

Recipes, Sides
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by Stephanie
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