Tag: dessert

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
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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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Caramel Apple Cheesecake Bars
November 19, 2019

Caramel Apple Cheesecake Bars

When I want to splurge with dessert, it’s with cheesecake.  I love it so much!  With these easy cheesecake bars, I can eat cheesecake guilt-free any time I want.  Plus, it’s much quicker than making the real thing and you can’t tell the difference.  And…

Recipes, Sweet Treats
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by Stephanie
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Chocolate Chip Cookie Ice Cream Pie (vegan)
May 7, 2019

Chocolate Chip Cookie Ice Cream Pie (vegan)

I absolutely LOVE the Vegan Ooey Gooey Chocolate Chip Cookies, and now that the weather is warming up I wanted something I could enjoy as a tasty cool down treat.  I needed to combine the power of ice cream with those darn perfectly chewy cookies. …

Recipes, Sweet Treats
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by Stephanie
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Chocolate Peanut Butter Lava Cakes
April 25, 2019

Chocolate Peanut Butter Lava Cakes

We’re going to tap into our inner child for a moment for this tasty treat.  The unbeatable combination of chocolate and peanut butter joined into a scrumptious molten lava cake.  I’ll give you (and me) a second to take that in.

A molten lava cake with rich fudgy dark chocolate on the outside, and when you dip your spoon in for your first bite you get an oozing of delicious melty peanut butter.  Top it off with some ice cream and you have yourself a happy mouth and tummy.

dairy free, gluten free chocolate peanut butter lava cakes

My little guy quite literally yells at me between bites because I can’t get the spoon to his mouth fast enough.  It’s amusing and makes it worth every minute it takes making these, which is not many.

One may not believe that such a decedent dessert can be free from gluten and dairy, but I’ll have you know it absolutely can.  Just be careful not to overcook these or you’ll miss out on that pudding-like cake consistency and the melty peanut butter.

Chocolate Peanut Butter Lava Cakes

  • Servings: 4
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Ingredients

  • 1/3 cups stevia, coconut sugar, xylitol, or sweetener of choice
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 9 oz vegan dark chocolate chips
  • 3 tablespoons avocado oil, or oil of choice
  • 8 tablespoons peanut butter (any nut or seed butter will work)
  • 1 teaspoon unsweetened cocoa powder
  • Dairy-free ice cream, optional

Instructions

  1. Preheat oven to 350⁰
  2. Lightly grease each ramekin and add about ¼ teaspoon of cocoa powder into each and swirl to cover bottom and sides.
  3. In a medium bowl mix together the sugar, eggs, and vanilla.
  4. In a microwave safe bowl add the chocolate chips and oil and microwave on high for 30 seconds. Stir then microwave in intervals of 10-15 seconds until completely melted, stirring between each interval.
  5. Add the chocolate to the egg mixture and stir to combine. It will become a consistency that resembles pudding.
  6. Add about 1/3 cup chocolate to each ramekin.
  7. Add 2 tablespoons of cold peanut butter to the center of each ramekin.
  8. Divide remaining chocolate to cover the peanut butter in each ramekin.
  9. Place ramekins on a baking sheet and bake for 12-15 minutes. Cakes should rise, but will look slightly undercooked in the center.
  10. Let cool slightly for 3-5 minutes then place small plate over top of the ramekin, and using a dish towel to hold the hot ramekin, flip it over and shake slightly to help work the cake out.
  11. Top with ice cream and dig in!

Recipes, Sweet Treats
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by Stephanie
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