Dark Chocolate Ganache Fudge

December 20, 2012 Arielle

I hope you can forgive me for really crappy pictures of really delicious fudge.

Things are like cray cray right now. (Just to clarify Mom, cray cray means crazy. Straight up.) You see...things just aren't right over here. In the midst of packing our lives up in boxes in order for the big move, I've discovered there are things hidden in every crack and corner of our little apartment. I've noticed that I must shed bobbi pins on a daily basis because I've probably found over 1000 just throughout my house. And there is also a 30 oz. bag of Ghirardelli dark chocolate chips in my freezer...Well there was.

But it's not me that has an emotional attachment to every single item that needs to be packed and put away. It's Boo.

Every.Dang.Thing. is something that she wants to play with, and the second it goes in the box there is a meltdown above all meltdowns.

Sweet Pea is just fine, except she's perfected this pout look that makes me want to call it a day and just hold her...

All of this brings me to fudge. At this moment fudge is that answer to my sorrows...

I remember the exact time and place that I first had fudge. That's both sad and weird, but seriously...It was amazing. This fudge is a little different. It's only 3-4 ingredients, doesn't have 3 c. of sugar, heavy cream, or corn syrup. And if your chocolate is dairy free, it's completely vegan!

I'm not going to lie, this isn't a 'light' dessert, and eating 4-5 pieces probably isn't the best idea. Not that I know that from a life experience or anything...

Dark Chocolate Ganache Fudge

Adapted from HERE and HERE

Ingredients:

3 c. or 20 oz. chopped dark chocolate

1 can coconut milk

2/3 c. coconut sugar

1 TB. vanilla

Desired toppings for fudge

Directions

1. Prepare an 8x8 baking dish with parchment paper. In a pot over med/low heat add coconut milk and sugar. Bring to a boil then reduce heat and bring it to a simmer. Simmer for about 12-14 minutes, whisking frequently. Once done remove from heat, whisk in vanilla then fold in chocolate.

2. Pour and smooth chocolate mixture in baking dish. Like spatula. Top with desired toppings. I chose chocolate chips, coconut flakes, and walnuts!

3. Put in fridge and let set overnight.

4. When it comes time to cut, pull fudge out of dish. Carefully peel parchment paper off of the sides of the fudge. Using a good knife, run it under warm water and wipe it dry. Carefully cut fudge into desired size pieces. Place fudge on (optional) chocolate shavings or shredded coconut so it doesn't stick to serving dish, or just place on parchment paper. Place cut fudge in fridge until ready to serve. The longer it sits out, the more soft it will become, so my suggestion would be to let it sit in the fridge before serving.

And don't worry if it sticks to the paper when you are chopping it...It's normal.

What isn't normal is trying to take a family picture on a timer and it NEVER working out.

Happy Holidays...

Coconut Water Hot Chocolate/Chocolate Milk

November 29, 2012 Arielle

The other evening I decided to do this really stupid thing and go to the grocery store at 5 p.m. with the girls. It wasn't like a 'quickie' trip, but more like a 'we haven't gone grocery shopping in weeks, this may take a while trip.' Meanwhile we were all hungry and grumpy, Sweet Pea was strapped to my chest, and Boo begged me to let her wear some new flip flops for the first time ever.

I was in no mood do deal with tantrums, so I knew I had to grab what I could and get out of there before things went from bad to really freaking bad.

As we strolled through the produce section, Boo noticed bags of marshmallows on display.(Why produce and marshmallows were together...no clue.) She BEGGED, screamed, and yelled to have them, and since I was trying to avoid any drama I told her she could 'hold' the bag while we shopped. Minutes later as I was throwing things in the cart, I glanced at Boo and noticed her cheeks nice and plump...

Lo and behold...

She had dug right in.

I quickly took them away, explained to her about paying for food before eating it, and within moments flip flops were flying through the air, chewed marshmallows were being spewed about, and Boo became one hot mess.

Now, I'd like to point out a few things first. One: I have no idea where she learned to like marshmallows. (Cough-Grandma) Two: I will never go grocery shopping with my children again. Unless I need food. And three: marshmallows are the devil.

Well...Not all marshmallows are evil. Peeps are the exception. And if I could, I would put a peep on top of hot chocolate any day.

Coconut Water Hot Chocolate/Chocolate Milk

*This drink is super indulgent, and in my opinion better than hot cocoa made with milk! This is the perfect drink to give to your kids when they ask for chocolate milk. It's a great source of electrolites when the littles are sick, full of potassium, and tons of other nutrients. It doesn't have any flavor of coconut whatsoever!*

Ingredients:

1 liter plain coconut water

2/3 c. good quality cocoa powder

4 TB. maple syrup

1 tsp. vanilla

Directions:

1. In a pot over the stove, add all of your ingredients and turn on heat to medium low.

2. Whisk ingredients quickly together while it warms. Once ingredients have dissolved, heat to desired temp and serve.

3. For chocolate milk: Follow the same steps, but only cook until all ingredients are dissolved. Store in a pitcher in the fridge, and drink cold!

If there is one thing that marshmallows, grocery trips, and having children has taught me it's that...

...Even when marshmallows are involved.

(The BEST) Whole Wheat Chocolate Chip Pumpkin Cookies

November 15, 2012 Arielle

So I do this thing where I make cookies for my husband. Being the amazing wife that I am, I always make sure they are healthy and full of good and wholesome ingredients because let's face it...For lunch he probably had a hot dog from 7/11 and that's just sad. I also remember that he's human, so I usually always throw a large helping of chocolate chips to off set the healthy-ness is hopes that he will forget that I made it with whole wheat and focus purely on the fact that I made him cookies and therefore I deserve roses or something like that. Also, that was a super long sentence.

Anyways, most of the time I make these special cookies my husband notices rather (too) quickly that these aren't buttery-sugery cookies that really nice(r) wives make their husbands. So he kindly eats one and well...that's about as far as it goes.

After making dozens of healthier cookies I've learned that I don't have to always sacrifice taste, but texture has somewhat been a problem. Most cookies become more cake like and then after a few days, well they aren't that great. But rest assured, I've eaten every failure without even thinking because...well..let's move on shall we?

So fast forward to these cookies.

When these cookies came out of the oven I was a little hesitant to try them because I was used to so-so tasting cookies, but as soon as I ate one, shared some with Boo, then proceeded to eat like 7 more I KNEW these were a keeper!

I've learned quickly a few things when adapting cookie recipes, and what works and what doesn't. Here are just a few of those things:

It's amazing how coconut oil can take the sub of butter/margarine in practically any recipe! And if you are worried if it has a coconut flavor, it most definitely doesn't. It takes on a nutty butter flavor, and you MUST put it on toast...or popcorn...or rub it on your legs because that's sexy.

You know what else you MUST do?

Make these cookies...

Whole Wheat Chocolate Chip Pumpkin Cookies-Adapted from Picky Palate

Makes 12 cookies

Ingredients

1 1/2 c. whole wheat pastry flour

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. coconut oil-solid form

1 c. maple sugar

1/2 c. pumpkin puree

2 TB. molasses

1 egg or flax/chia egg

1 TB. vanilla

1 bag chocolate chips

Directions:

1. Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. In a mixing bowl add coconut oil and sugar and beat for about a minute or so until fluffy. Add in puree, egg, vanilla, and molasses. Beat until combined, then add dry ingredients and mix until incorporated. Fold in chocolate chips.

2. Using a larger ice cream scoop, scoop batter onto prepared cookie sheet. Flatten cookie just a little bit, then bake for 12-13 minutes. Once cookies are done, immediately remove from pan and place on cooling rack.

The second the hubs got home I told him I made some cookies, and the first thing he did was make a 'Yea I am super excited, not really face...' But after his first bite, his face went from lam-o to....

I am now going to end this post like I do many others...

Best.Wife.Ever.

Pumpkin Spice Muffins

October 17, 2012 Arielle

Let me tell you a story...

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold...um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud, personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor...

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, "Go away mom, I'm playing!"

So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It's where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces...

Oh...and the muffins in the oven. Those are pretty important too...

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess' mother bends down and says to the princess, "Can I tell you a secret?" In which the princess replies, "Sure!"

Her mother quietly whispers in her ear saying, "I Love You!"

At that moment, the Princess looked at her mom, rolled her eyes, and said...

"That's no secret Mom!"

The end.

Homemade Pumpkin Puree + Video Tutorial

October 16, 2012 Arielle

So here's the deal.

Pumpkin season is like a food bloggers Christmas...Am I right?

We load up on canned pumpkin, bake muffins, pies, cookies, pasta dishes etc.

We freakin' love it.

Then the other day at Costco when I was considering buying the 90 oz. of canned pumpkin puree they were selling, I realized that the pumpkin in the can obviously wasn't fresh. And who knows how long it had been sitting in those cans.

More importantly I was planning on loading up on the puree for baby food in the future, but then I realized that was definitely not ok...

Canned pumpkin puree is great ... But fresh pumpkin puree that's in season...

It's phenomenal. I mean, it's practically a different color than the canned puree. That right there should say something.

So for those of you interested in how to make your own puree, whether your going to cook with it or feed it to your baby, here is a simple how to.

And if the pictures aren't enough, I put together an incredibly embarrassing video tutorial for you to see.

Merry Christmas.

First your going to start with a small pumpkin. I believe they are called sugar pumpkins, but I really don't know. Neither did the guy working in the produce section...So it's all good.

Just make sure they aren't the large jack-o-lantern pumpkins.

After you have washed the pumpkins, cut the stems off the pumpkins.

My knife is about as sharp as a butter knife, so this counted as an arm workout for me.

Then cut the pumpkins in half.

Next your going to scoop out the seeds, or as Baby Boo calls it, the yucky stuff...

Save the seeds people...save the seeds.

Roast them, and then coat them in chocolate. Then buy me a diamond ring because after that you will love me forever.

Next preheat your oven to 350 degrees. Place the pumpkins face down, or face up, on a baking sheet and bake in the oven for about 45 min to an hour...or until the pumpkins are soft and you can poke them with a fork.

They will brown and the skins will shrivel a little when they are done!

Using a spoon or your hands, peel off the skins.

Discard the skins and add the rest of the pumpkin into a blender or food processor and process until creamy.

Note #1: Some pumpkins are more dry then others. Don't worry, this is perfectly normal. Just add a few TB of water until you reach the desired consistency!

Note #2: Some pumpkins are more mushy than others and when blended into a puree it might seem TOO watery. Don't worry, this is normal too! :) Just strain puree through a cheesecloth!

Store in the fridge for about a week, or store in the freezer for 6 to 8 months!! Just add about 1 c. of the puree to a plastic bag and flatten it out and lay it flat in the freezer!

Perfect for baby food!

Check out the wacky video to go along with it:

And don't you worry my little pumpkins, I've got pumpkin recipes coming up to go along with this puree!

But in case you can't wait, here is a favorite one from last year!

Pumpkin Hot Chocolate

Be back soon for more pumpkin madness!

Chocolate Peanut Butter Ice Cream Pretzel Pie

September 21, 2012 Arielle

Let's talk about dessert.

We've all been there.

8:30 at night, kids are asleep, husband is knee deep in his fantasy football draft, and you've plopped yourself down on the couch to watch some good ol' trash tv.

Then it hits you...A craving like no other. First you start to itch, and then your right eye starts twitching.

Then before you know it your legs begin to spasm and that craving for something sweet has sent you to loose all control.

It's getting dangerous.

You try and hold yourself back from opening that package of M&M's that somehow mysteriously ended up in your pantry, but each time you slap yourself in the face and say, "NO Dangit!," a giant sized red M&M grabs you in the face and says...

"EAT ME!"

This is serious.

So then you do the worst thing possible because the stress is too much to handle.

You put on your stretchy pants and head to the kitchen to do some damage.

First the M&M's, and then the Ding Dongs.

Oh Crap! Hubby bought Peanut Butter Oreos...Get in MA' Belly!

An hour later your husband finds you in the fetal position lying on the kitchen floor cradling a package of Tums and a bottle of chocolate syrup.

He picks you up, wipes you off, pries the chocolate sauce from your hands, and puts you to bed.

As he is tucking you in, you can't help but wish that the previous hour was all a dream, and drinking a carton of ice cream never happened...

But it did...Oh yes it did.

Wait...You mean that's never happened to you.

Uh, ya me neither...

Dessert cravings can be a dangerous thing...OBVIOUSLY.

The stress of trying to beat those cravings and choose a healthier option can send you into full blown panic mode.

Which is why it's almost a necessity to have a pie on hand.

One that's naturally sweetened, packed with protein, boost of omegas, and well one that screams...

EAT ME!

Chocolate Peanut Butter Ice Cream Pretzel Pie

Ingredients: (For the ice cream)

3 bananas

1 avocado

1/2 c. peanut butter, almond butter, sunflower butter for nut free version -make sure no sugar added, just nuts for ingredients

1/3 c. cocoa powder

1/8 c. coconut oil

1 TB. vanilla

(For the Crust)

2 1/2 c. salted pretzels

20 small/medium sized dates-pits removed

1/2 c. peanut butter, almond butter, sunflower butter for nut free version-make sure no sugar added, just nuts for ingredients

2 tsp. vanilla

(For the topping)

1/2 c. pretzels finely crushed into crumbs-the finer the better

Directions:

1. Prepare the crust first: In a food processor, process pretzels and dates first until fine crumbs appear. Add nut butter and vanilla until combined. Mixture will be crumbly..that's ok! Press crust into spring form pan. (PRESS HARD)

2. Prepare the filling: Blend all ingredients in a blender until smooth. Pour on top of crust and spread out. Top with the 1/2.c finely grated pretzels. (The finer the better!)

3. Place covered in freezer for a couple hours until hardened. If it's in freezer for a longer time, let thaw for a 3-4 minutes before cutting and serving.

Now..No need to be all lady like/gentleman-ish when eating this pie.

By all means, go crazy and shove this bad boy straight into your mouth...No hesitation!

SO next time that sweet tooth craving comes a creepin', just slap your self on the hiney and remember there's a nice delicious healthy pie waiting for you in the freezer!

Your welcome...

Anytime (Veggie) Cookies

September 13, 2012 Arielle

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

Anytime Veggie Cookies

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.
Scoop cookies onto a baking sheet fitting with parchment paper.
Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.
Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.
It also taste delicious with a spoonful of nut butter spread on top as well!

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Little Chickpea Food Wednesday: Snack Time- Banana Pudding

August 29, 2012 Arielle

Guess who is getting their very first hair cut today?

That's right!

I am happy to announce that she will no longer look like a homeless kid whose been running the streets begging for someone to buy her a donut.

Nor will she be confused with the child from the jungle book who hangs out with wild animals and walks barefoot in the dirt.

She will finally be able to see where she is going, and stop running into walls, tables, and chairs.

And more importantly I, her mother, will have to stop holding onto the fact that she's no longer a baby and big headbands and bows can't hide her baby rats nest hair forever...

Oddly enough I am actually excited for her newly styled hair...However, I am dreading the process.

Let's just say one press of the wrong button and she will go all Diva on you screaming obscenities such as, " You're bein' naughty, Go on timeout!" All the while pointing her cute little finger at you with a smirk on her face.

100% sass I tell ya...

Which is why in honor of Little Chickpea Food Wednesday:

I've decided to share a sweet treat/snack idea that can come in handy when your child needs some encouragement...

Or bribery...However you want to put it.

Banana Pudding

Makes 2 cups

Ingredients:

1 avocado-cold (set in fridge an hour or so before)

1 1/2 bananas-cold (set in fridge an hour or so before)

4 TB plain greek yogurt or 4 TB coconut fat from can

2 TB liquid sweetener of choice

1-2 TB non dairy milk

1 tsp vanilla

Directions:

1. Blend everything in a blender until creamy.

If you hear on the news of a young mom who was sent to timeout for eternity well then you can probably assume things didn't go as planned.

And if that happens, you can also assume that the little child running down the street in nothing but a diaper, fake plastic heels, and a huge knot in the back of their hair is none other than...

Boo.

**If you like the idea of avocado pudding, check out the Chocolate Version HERE**

Oatmeal Peanut Butter Cookie Ice Cream

August 8, 2012 Arielle

I'm going to take a break from my obsessive whining about Baby #2 not here yet, and focus on one of my most precious chickpeas.

Yesterday Baby Boo officially turned TWO, and she technically isn't a baby anymore.

(Although I have no problem wrapping her up in a blanket and cuddling her in my arms...)

It's hard to believe that two years came and went so fast, and now I am the mama of a sassy and sweet toddler. One that has no problem telling me no, slapping me in public, wearing tutu's 24/7, playing with mama's makeup, singing Justin Bieber and pointing out his picture wherever it is...

Yes my friends, she is no longer my little baby.

She now demands chocolate milk with every meal and is easily the boss in our tiny little family.

(I'm this close to teaching her how to ask Daddy for money...)

Unfortunately for the hubby's sake, she's 100% Diva and takes a lot after her mama. Everything is 10 times more dramatic than it should be and she can cry at the drop of a penny.On top of everything else, she is addicted to sweets.

I will take the blame for that because half the time I've got my face shoved into some sort of chocolate particle...And if you open my pantry, i've got enough dark chocolate bars to feed Canada.

But I'm not complaining one bit. I look forward to Mommy-Daughter dates when we can spend daddy's money and check out different sweet treats around the city. (Although...Technically we do that now.)

Which is why I knew that on Boo's birthday she wouldn't consider a special 'treat' a basket full of fries, but more like a big bowl of ice cream. Of coarse alongside of a day spent full of using daddy's money!

That's what birthday's are all about!

Oatmeal Peanut Butter Cookie Ice Cream

Ingredients:

(For the Ice Cream)

5-6 frozen bananas processed and blended into 'ice cream' w/ 1 tsp. vanilla

1 pint vanilla non dairy ice cream (we prefer coconut)

(For the cookie mixutre)

1/2 c. whole wheat pastry flour/spelt flour/GF flour/vanilla protein powder for a protein version

1/2 oats

1/2 tsp. cinnamon

dash of nutmeg

dash of salt

1/4 c. peanut butter

1/4 c. 100% maple syrup

1 tsp. vanilla

1/2 c. dark chocolate chopped/chocolate chips

Directions:

1. To make the cookies, beat nut butter, vanilla, and syrup together until combined with a mixer. Add flour, oats, spices until combined. Fold in chocolate chips. The mixture will be a little crumbly:

2. In the mixer bowl add your ice cream:

3. Mix together until cookies are incorporated throughout ice cream.

4. Eat right then, or place in freezer safe storage and save for later!

This dessert is almost as sweet as my precious two year old!

Unless you take into consideration that she's 100% diva like her mama...

And in that case, it's not always a sweet bowl of ice cream! :-)

I love you Baby Boo! You keep me on my toes, make me smile and laugh every day, and I've never loved anything so much as much as I Love You!

I'll Love you Forever Boo!

XOXOXO-

Mommy

Sugar Cookies

July 4, 2012 Arielle

Sugar cookies are like in my top 5 of favorite cookies.

Like, I love them.

My mom makes AmAzInG sugar cookies, and you can't just eat one. You want to eat like...a dozen.

(Like, I'll stop with the likes.)

But seriously,

Have you ever seen those grocery store sugar cookies. The ones shaped like circles with colorful frosting and delicious sprinkles on top.

The ones that taste like soft and chewy buttery marshmallow sugary goodness?? I hope they serve those in heaven.

I've been wanting to make sugar cookies for the blog for months now! I've been a little nervous to attempt them, because I know what goes into really good sugar cookies.

Lots a butta.

Lots a suga.

I just couldn't figure out how I would make the cookies taste good and chewy, without all the ingredients that make sugar cookies well...good and chewy.

Yet, I succeeded!

Chewy, sugary, 'buttery', and soft.

Now, I know what your thinking..'Umm your cookies are brown? Sugar cookies look nothing like that!'

Yes, I know they don't appear to be sugar cookies, and instead they look like hippie whole wheat crackers, but shame on your for judging a book by it's cover.

They may be brown.

Hippies will probably love them.

But I can promise you this...You definitely won't be able to stop at one! :)

Sugar Cookies

Ingredients:

1 1/2 c. spelt flour

1/2 tsp. baking powder

dash of salt

1/3 c. coconut oil

1/2 c. coconut sugar

2 tsp. vanilla

2 TB. non dairy milk

(Extra flour for rolling and cutting dough)

Directions:

1. Whisk together flour, BP, and salt in a bowl and set aside. In another bowl, beat together oil, sugar, vanilla, and milk. Slowly add in dry ingredients until dough comes together. It will be sticky/a little oily.

2. Wrap dough in plastic and place in fridge for at least 20 minutes to let chill. Once dough has chilled, take it out and begin to work with the dough. Most likely it will be a little tough and may crumble. Don't worry, that's what it is supposed to do. Start to work dough in hands, until the dough is rollable. Dust table surface with flour, and top of dough with flour as well. Roll out dough, while continually dusting the top of the dough with flour. Roll dough to desired thickness. (The thicker the cookie, the more chewy.) Cut desired shapes and place on prepared baking sheet.

(Tip: Because the dough is made with an oil, the surface will get a little greasy, so don't be shy with the flour. While rolling out the dough, it may crack. Don't worry, just push the dough back together, sprinkle with flour, and continue to roll. Also, dip a thin metal spatula in flour and use that to transfer the cookies from table to cookie sheet.)

3. Bake cookies in a preheated 350 degree oven for 8-9 minutes. Take out of oven, and let sit on cookie sheet for about a minute, then remove to cooling rack. Let sit until cookies have hardened. (This will make chewy cookies. For a more crisp cookie, cook a little longer, and make thinner cookies.)

Some of the cookies I sprinkled with coconut sugar, and the others I topped with a coconut butter frosting. I haven't developed a natural frosting that is 'comparable' to royal icing (aka without powdered sugar) but someday I will. As for now, this frosting was great!

Strawberry Coconut Butter Frosting

1/2 c. coconut butter

2 strawberries

2 TB. agave

1 tsp. vanilla

Hope everyone has a fun and safe Fourth of July!!

Here is a picture of us last year:

Can I just say how that last pic of Boo makes me so sad! :( She used to be so little!

Have a great day everyone!

Roasted Peaches N' Cream Ice Cream w/ Caramel Sauce

June 8, 2012 Arielle

Did you know that summer is coming?

Long nights, BBQ's, swimming, tanning, playing out side, fireworks, fresh fruit, and tons of ice cream!

All that sounds great, but when your almost 8 months pregnant, and anything above the degree of 65 gives you the 'I'm going to pass out' feeling, than summer sounds like a season of the Devil. Not to mention any material of clothing touching your stretched out itchy skin makes you feel like you muumuu's should really be considered more fashionable.

Which is why it's almost a necessity that all I want for my birthday is a crushed ice machine. Not just the regular ol' one that comes attached to the refrigerator, because we don't have one of those either. I'm talking about those round little ice chips that they give you in the hospital when you can't eat nothing else....Sweet home Alabama those are my favorite things in the whole wide world!

[Ya hear that hubs? Since you say you read the blog, I'm assuming I'm not going to tell you what I want for my birthday when you ask me right? :) ]

Crushed ice and a bowl of fresh fruit ice cream is exactly the kind of summer I'm dreaming of...Along with a nice long foot massage by somebody that goes by the name of Matthew last name McConaughey hey hey!

Ah yes...Summer.

Roasted Peaches and Cream Ice Cream

Ingredients: (for roasted peaches)

3-4 lbs. fresh, ripe peaches-halved and pitted (peeling skin is optional)

2 TB. melted coconut oil

2 TB. maple syrup or honey

1 tsp. vanilla

Ingredients: (for ice cream)

3 c. roasted peaches puree (Directions to follow)

2 cans full fat coconut milk

3/4 c. honey or maple syrup

1 TB. vanilla

Directions:

1. Set oven to 400 degrees. In a med/large bowl add chopped peaches, oil, syrup, and vanilla. Toss to coat.

2. Spread on baking sheet coated with parchment paper, and bake in oven for 30 minutes. Make sure to use a rimmed baking sheet, because the mixture will cook and become pretty liquidy.

Note: Smells amazing :)

3. Once peaches are done, set aside and let cool completely. Then throw peaches and liquid (dump everything from pan) into a blender. Blend a few seconds until it's a thick and chunky puree. (If you left the skins on, here is where you want to make sure the skins are pureed)

4. Pour puree into a separate bowl, except leave about 3 c. worth of puree in the blender. Add coconut milk, honey, and vanilla and blend until combined.

Note: You will have about 1 c. left over of peach puree (if you decide to use some for caramel sauce, recipe following, It's perfect to save for adding onto yogurts, smoothies, or making milkshakes out of them!)

5. Pour ingredients into an ice cream make, and follow instructions as to the requirements of that particular machine.

*If you don't have an ice cream maker, I've hear you simply pour ingredients into a shallow glass bowl and set in the freezer. Than pull it out every 30 minutes and beat it with a whisk or hand held blender for a few seconds, then return it to the freezer. Do this every 30 or so minutes until it's reached the desired consistency.

But ice cream must never be left naked...

(Roasted Peaches) Caramel Sauce

Ingredients:

1 c. of coconut milk from a can

1 c. maple syrup or honey

1 tsp. vanilla

1/2 c. roasted peach puree

1 TB. cornstarch mixed with 2 TB. cold water

Directions:

1. Add all ingredients, expect cornstarch mixture, in a pot over the stove. Whisk ingredients together, heat, and bring to a boil. Add in cornstarch mixture, whisk, and reduce to simmer. Let simmer for about 15 minutes, whisking often.

Note: You can leave out peach puree for regular caramel sauce!

Ok fine...As long as I have a bowl of this everyday, I might be able to handle summer.

And if McConaughey feeds it to me...Then it's a deal! :)

Chocolate Sun Butter Pretzel Cups

June 5, 2012 Arielle

My husband is so silly, bless his heart.

He's not a big dessert eater, and although I find this incredibly strange (;-]), I'm semi-grateful for it. If he demanded cookies and sweets all the time, we all know who would be gaining the weight in the house. Trust me, it wouldn't be the hubby...He's got GREAT metabolism haha!

One of his favorite candy's is Reeses Peanut Butter cups, along with any PB candy bar in general. And every so often during grocery shopping, I'll catch him throwing a box of Reese's Pieces Cereal into the shopping cart...

He's like a 5 year old trapped in a 30 year old's body.

So for Father's Day this year I figured, along with a brand spankin' new pair of white shoes to add to his already embarrassing collection, I would throw a few of these bad boys along in the mix just to spoil his precious little heart even more.

I must add that he has already taste tested these and wanted me to tell you these are the best things I have ever made.

He must REALLY want a new pair of white shoes...

Chocolate Sun Butter Pretzel Cups

3 Ingredients

Makes 6-8 large or 12-14 mini cups

Ingredients:

1 c. dark chocolate chips, or 1 c. chopped dark chocolate bar

1/2 c. sunflower butter

1 c. pretzels

Directions:

1. Melt chocolate in a double broiler until completely melted and creamy. A double broiler will look something like this:

A pot with a heat proof bowl on top. You simply turn the stove on, fill the pot with water and place on stove, then add the chocolate chips in the heat proof bowl and place the bowl on top of the pot. Continue to stir the chocolate chips around until they are melting. Then remove the pot from heat and continue to stir the chips until they are completely melted.

2. Grab a muffin tin and place muffin liners in side. Using a spoon, place a dollop of melted chocolate in the bottom of the muffin liners. Then take a pastry brush, and brush chocolate along the sides of the muffin liners. You don't need it super thick, but thick enough so it will hold up the middle. You will have left over chocolate, which will be used later on.

3. Place the muffin liners in the freezer for about 10 minutes, or until the chocolate has hardened, then remove and get ready to fill.

4. While the chocolate is in the freezer setting, make the filling. Fill a plastic bag with the pretzels and crush them so there are some fine and chunky crumbs. Pour the crushed pretzels into a bowl, but reserve about 1/4 c. worth of them to sprinkle on top of the cups.

5. Take your sunflower butter (you can use any nut butter you choose) and mix with the crushed pretzels in the bowl. Remove the chocolate from the freezer, and scoop about a spoonful of mixture into each muffin liner.

If you happen to sneak a few spoonfuls in your mouth, it's perfectly normal. :)

6.Next, spoon over the rest of the melted chocolate on top of the cups and spread out until the chocolate has coated the entire top of the cup. Sprinkle with pretzels, then place in the freezer for another 10-15 minutes to let set.

7. Store in the refrigerator for a treat!

Pretty soon the hubby is going to out numbered by 3 girls, and I almost wouldn't doubt his shoe collection will still far exceed that of a household of woman..

Looks like I have more personal shopping to do don't ya think?

Apple Pie with Spelt Crust

May 28, 2012 Arielle

I've never been a HUGE fan of pie. The filling of pie's aren't something I die over...Really all that matters to me is the crust.

I mean, it's a carb for crying out loud. Mommy loves carbs.

If it were up to me, I would eat pie crust for dessert and call it Heaven.

Actually, I lied. I would MUCH rather eat a piece of chocolate fudge cake and call THAT heaven...But, since this post is all about pie, I'll budge just this once.

For the past month, I've had an abundance of untouched apples sitting in my fridge. I bought them thinking I was going to put them in the hubby's lunches, but somehow his lunch apples kept returning back into the fridge after he comes home at night.

That hubby...

Anyways, I decided I should probably do something with those apples that might intrigue the hubby more. In all honestly, he'd probably just prefer something without apples...But If you know me, then you know I don't really take into consideration what the hubby prefers when it comes to food choices.

Which is why come Monday morning I'm putting another apple in his lunch.

Best. Wife. Ever.

Apple Pie with Spelt Crust

Adapted from: The Pioneer Woman

Ingredients: (For the Crust)

1 1/4 c. spelt flour

1/2 c. coconut oil (cold/chilled)

1/2 TB. vinegar

dash of salt

1 TB. sugar

3 TB. cold water

1 egg, beaten

Ingredients: (For the Filling)

5-6 small medium apples, washed, peeled, sliced (thinly)

3/4 c. coconut milk, from a can

1/4 c. 100% pure maple syrup

1/2 c. date sugar

1 TB. spelt flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Begin by preparing the crust. In a medium bowl add your flour and coconut oil. Using a pastry cuter, break the coconut oil into the flour until fine crumbs appear and there are no large lumps left of oil. This may take some work, but that's ok! Count it as an arm workout :)!

2. Next take your beaten egg, and take 2 TB from that egg and add it to the mixture, along with the other crust ingredients. (Save the extra beaten egg for later) Mix all ingredients together (you can do this with your hands!). Form into a ball. It will be a little sticky.

3. Divide the dough into two balls and place each one in a plastic bag.

4. Take a rolling pin and flatten the dough a little bit just to get it started. Then place in the fridge to let chill for about 10 minutes.

5. While the dough is chilling, make the filling for the pie. Peel and slice the apples and set aside.

6. Add the rest of the ingredients for the filling in a medium bowl and whisk together until thick and combined. Fold in the apples and set aside and get ready to prepare the crust.

7. Prepare your workspace by dusting with some spelt flour.

8. Add your crust and sprinkle flour on top.

9. Depending on how long you let the crust sit in the fridge, (aka you had to change a diaper, feed the kiddo, play tea party, and dance to music), you may have left it in the fridge as longer than 10 minutes. In which case the dough may be a little tough, and crumble. That's ok, just start kneading the dough the best you can to loosen it up.

10. If you were smart, and left the dough in the fridge for a for only a few minutes, go ahead and still knead the dough with a few TB. of flour before you roll it out.

11. Once the dough is not as sticky and able to roll out, begin to roll it out. If the dough cracks as you roll, have a cry, and move on.

Simple add a little flour,

Push sides back together...

And continue to Roll baby...

12. Once you have the dough rolled out to a somewhat looking circle, use a spatula to lift up the dough and place in a pie pan.

13. Press the dough into the pie pan so it fits nicely. You can do fancy things with the edge of the crust...But I didn't. I am challenged in that area...

14. Add your pie filling to the pie pan.

15. Do the same thing that you did to the first pie crust, to the second one. You can either place the whole crust on top, or you can try and get all crafty with the crust and cut it into strips and place them across the top. Press the crust and strips together.

Brush top of crust with extra beaten egg,

Then sprinkle with a little date sugar.

16. Cover the pie with foil and bake in a pre-heated oven for about an hour. After an hour, you can remove the foil and bake for an additional 10 minutes if needed. You want the crust golden brown.

17. Serve warm, and preferably with ice cream. :) Coconut ice cream is the best!

When ice cream melts over a warm pie...

Well, do I really have to say anything. It's pretty self explanatory.

My advice would be to grab a piece, snuggle with the ones you love, and enjoy each and every moment.

And if those moments last say....3-4 pieces later, I won't judge....

After all...I've eaten this pie for breakfast.

And lunch.

And dinner.

And dessert.

The End.

Chocolate Protein Breakfast Cake Bars

May 21, 2012 Arielle

If there is one thing I've taught Baby Boo, it's that dessert is and can be...a meal.

I'm sort of worried about it, and maybe when she goes away to college her roommates will wonder why she is having cake for breakfast. Although, they will most likely feel sorry for her thinking that she probably didn't have a mother to raise her the right way and teach her about healthy breakfast options.

But then when they find out those desserts have things like vegetables, beans, and whole grains in them, they will definitely question the type of household Baby Boo came from and then feel sorry for her for being so deprived from good and tasty food.

Screw you future roommates of Boo.

Breakfast is the most important meal of the day. 99% of the time when I wake up in the morning, I want something sweet or dessert like to start my day. I wouldn't say it's the best mindset, but it's the way my brain works.

Did I mention my brain works that way usually every meal time? It's a problem...

Luckily for me, I've learned to manipulate the system a little and trick my brain and body into thinking I'm eating something indulgent when I'm really eating something beneficial and nutritious.

I am very manipulative. My husband as we speak is cleaning my kitchen mess to thank me for making chocolate cake for breakfast.

Little does he know...

Chocolate Protein Breakfast Cake Bars

Adapted from : Chocolate Chip Bean Cookies

Ingredients:

1/4 c. unsweetened applesauce

1/2 c. melted coconut oil

3/4 c. mashed banana (the more ripe the better!) (mash really well)

1/4 c. non dairy milk

1 TB. vanilla

1 chia egg= 2 1/2 TB. water mixed w/ 1 TB. chia seeds, set aside until a gel forms (3-5 minutes)

1 can black beans drained and rinsed

1 1/2 c.+ 1/8 c. spelt flour (You could sub part of the flour w/ chocolate protein powder for more protein)

1/4 c. + 1/8 c. cocoa powder

1 tsp. baking soda

dash of salt

1 1/2-2 c. chocolate chips/2 super dark (80-100%) dark chocolate bar cut up into pieces

Optional add ins: chopped walnuts

Directions:

1. Add applesauce, coconut oil, banana, milk, chia egg, and vanilla into a mixer and mix on low speed until liquid is combined. Next add black beans and mix until combined, and some black beans are broken up/mashed a little. You want some whole beans and some mashed.

2. In a separate bowl, whisk together dry ingredients then add to wet ingredients bowl. Mix on low until combined. Stir in chocolate chips.

3. Transfer to an 8X8 greased pan and bake at 350 degrees for 30-33 minutes, or until center is cooked all the way through.

4. Let cool before cutting into squares.

My family is probably going to throw me in a hospital if I keep telling them I made some sort of sweet only to find out that I basically tricked them.

Either that or I won't be able to convince them to clean my kitchen as a thank you.

Hmmmm...Guess I'll have to hire a maid.

Date Muffins w/ Strawberry Whipped Cream Frosting...AND Funfetti Cupcakes!!

May 17, 2012 Arielle

Every year my husband request the same cake for his birthday, which is funfetti.

No, not a really moist and fluffy homemade one from scratch, but the boxed one from pillsbury. (It HAS to be the boxed one.) And if your wondering if I get to at LEAST make some delicious homemade frosting on top, you are wrong.

He likes this canned whipped strawberry one that taste like rubber.

I'm not dissing on boxed cake mixes, after all one of my favorite cake comes from a box, but the funfetti for some reason taste funky. You would think that I would love funfetti since I have a whole rubbermaid in my garage full of sprinkles, but It just doesn't make me all hot n' bothered like most desserts usually do...

But alas, being the perfect wife that I am, I make him that funfetti cake every year.

This was the cake I made during our first year of marriage:

And here is this years:

There are a few years of cakes missing, for some reason those photos are...gone.

Baby Boo helped me frost the cake this year, and during the process I asked if she wanted to lick the knife from the frosting. After doing so she gave me the knife back and told me, " No mommy, I don't want it."

If my almost two year old who even finds broccoli tasty thinks that this particular canned frosting is un-edible, well then sweet hubby...

Enjoy your rubber.

Baby Boo and I will be busy licking the beaters of something a little more tasty than that of the tires of a car...

Date Muffins with Strawberry Whipped Cream Frosting

Makes 12 muffins

*My goal when making these muffins and frosting was so keep them whole grain, naturally sweetened, and dairy free. It's the perfect sweet treat for when you want that 'cupcake', but don't want to be brought down with a processed sugar overload. They are perfect for breakfast, especially with a big glass of chocolate milk!*

Ingredients: (For Muffins)

2/3 c. non dairy milk+ 1/4 c. non dairy milk + 1 tsp. apple cider vinegar to make buttermilk

2/3 c. date puree (you can also sub banana puree)

1/3 c. melted coconut oil

2 tsp. vanilla extract

1 c. spelt flour (or white whole wheat)

1/ 3 c. whole wheat pastry flour

1tsp. baking powder

1/2 tsp. baking soda

pinch of salt

Ingredients: (For Frosting)

1 can full fat coconut milk

2 TB. strawberry puree

1 TB. date puree

1 tsp. vanilla extract

1 tsp. almond extract

Directions:

1. (Assemble frosting first) Open can of coconut milk and cover with plastic wrap. Place can in fridge, so it can begin to thicken. Let set over-night or a couple hours. (You can also set in the freezer for 30 minutes and it will harden quickly!) The next day, or whenever the coconut milk has hardened on top) scoop out coconut milk and place in bowl. (Only scoop out thick coconut cream, and not the liquid underneath. You can save the liquid for future baking or cooking.) Beat coconut cream with purees and extracts until combined. Place back in the fridge until muffins are ready to be frosted.

2. For the muffins: Preheat oven to 325. In a medium bowl mix buttermilk, date puree, oil, and vanilla. Stir until combined. In a separate bowl whisk together dry ingredients. Stir in wet ingredients until combined. Don't over mix. Pour batter into prepared cupcake/muffin liners and bake for 30-35 minutes, until center comes out clean and is cooked all the way through.

3. Leave cupcakes in pan to set for about 5 minutes, then take them out on wire rack and let them sit for about 10 minutes. Once cupcakes are completely cool, add a dollop of the whipped cream frosting. Top with chopped strawberries, or chocolate shavings. Enjoy!

Funfetti Version:

Although these aren't as airy as a cupcake, adding a few (natural) sprinkles into the batter and on top made for an awesome treat for Baby Boo in the afternoon. She was so excited to be eating a "cupcake!" It's a great treat for kiddos, and perfect for not giving them that sugar overload! ;-)

-Fold in 1/4 c. sprinkles into batter after all the ingredients have been mixed together. Once cupcakes are done, you can sprinkle a few on top of the frosting.

Side note: Eating sprinkles by the handful is perfectly fine, despite what others may say...

Just make sure you don't knock down buildings and cupcake displays to get to those sprinkles....

Happy Birthday Hubby!

I hope your wishing that your cake taste better than a wet suit!

Grain Free Sugar Free Chocolate Chip Cookies-Single Serving

April 24, 2012 Arielle

Baby Boo has this thing where she gets some sort of sickness every month. I'm not sure why, but it seems like with each month there is some sort of cold, rash, fever, ear infection, virus, etc. going around and Baby Boo's immune system welcomes them in with wide open arms.

This weekend, Baby Boo just so happened to have a high fever for 4 days straight, which left us stuck inside giving lots of cuddles, watching more than enough Mickey Mouse Clubhouse, and lots and lots of sweet eats.

When Boo is sick all she wants is sugar...Ice cream, applesauce, cookies, popsicles, juice, chocolate milk...

COMMON!!

Actually she's one smart cookie, no pun intended, and probably knows that every time she gets sick we spoil her rotten and will give her anything to eat just as long as she has SOMETHING in her body.

Sorry Boo.

Can't pull a fast one on this mama!

You want ice cream?

Hello Banana Soft Serve.

You want a smoothie?

Hello veggie packed green drink.

You want a popsicle?

Hello homemade popsicles made from dates, blueberries, and coconut milk.

You want cookies?

Hello grain free, sugar free, single serving chocolate chip cookies!

Try and say that 5 times fast...

Grain Free and Sugar Free Chocolate Chip Cookies-Single Serving

Ingredients:

1 1/2 TB. almond flour

1 1/2 TB. coconut flour

dash of salt

1/4 tsp. baking powder

1 TB. melted coconut oil

1/2 tsp. vanilla

1/2 tsp. chia seeds mixed with 1 tsp. water to form gel

1 TB. mashed banana or date puree

2 TB. chocolate chips*-100 % dark chocolate bar cut up, cocoa nibs, raisins, etc. would all be a good non-sugar option. Feel free to add reg. chocolate chips, they just won't be sugar free.

Directions:

1.Preheat oven to 350. Mix dry ingredients together, then add wet. Mash/mix together until dough forms. Mix in chocolate chips.

2. Form ball into cookie and drop onto prepared baking sheet. Flatten cookie out to desired thickness. (The cookie won't expand.)

3. Cook for 15-18 minutes. You can also make two smaller cookies, which will cook at a less time.

Chocolate Chip cookies are the necessity to every sick day.

Especially when you are already feeling crummy and you the last thing you want to do is eat something to make you feel worse. (AKA like two sticks of butter and two cups of sugar.)

I think Minnie would agree, don't you?

Now, excuse me while I go tell Boo her fever is gone and it's back to work! I think she is getting used to the sick life a little too much...

Sugar Free Chocolate Chip Bean Cookies and Homemade Date Puree

April 2, 2012 Arielle

If you've been reading my blog for a little bit than you know I'm a sweets whore. I even wrote a recent post on conquering those sweet cravings!

When it comes to baking and making sweets, I have tried my best to stop from baking/cooking with refined white/brown sugars. It's been a difficult adjustment to adjust recipes and what not, especially when I am adding liquid ingredients like maple syrup. Baking is such a science, and different measurements of something (like a liquid) can definitely alter the way a recipe turns out.

To top it off, I have recently tried to start baking sweets with natural sweeteners, instead of the other alternatives like stevia, honey, etc. I've been pureeing sweet fruits and other ingredients like crazy, and I can tell you that I have failed many many many times.

Many times.... :)

There has been a lot of trial and error, and I can definitely say that I am pleased with the result! :)

One of my favorite alternative sweeteners are dates. I don't necessarily enjoy dates by themselves, but pureed into my sweets I am totally okay with! It's really easy to make your own puree, and you can add it to anything you want a little sweeter. Just a few Tablespoons to your oatmeal for example can be a great alternative to some honey or agave.

Homemade Date Puree

Makes about 1 c. date puree

Ingredients:

1 c. packed dates (Really pack em' in there!)

water

Directions:

1. Add your dates into a deep bowl or glass, and pour water on top, just enough to where the dates are all covered and soaking in water. Let sit out overnight. The next day, dump out the water and puree the dates in a food processor or blender until creamy.

If you don't have dates or a food processor, you could probably substitute overly ripe bananas mashed or blended until creamy and lump free.

Ok, now for those cookies! Not only are these sugar free*, fiber full, good source of protein and healthy fats, but they secretly have BEANS in them...Yup! I went there...

Chocolate Chip Oatmeal Bean Cake Cookies

Makes about 24 cookies

Sugar free (see note below), vegan, whole grain

Ingredients:

3/4 c. melted coconut oil

3/4 c. date puree

1 TB. vanilla extract

1 Chia egg-2 1/2 TB water mixed w/ 1 TB. chia seeds, set aside until gel forms. (or one egg)

1/4 c. non dairy milk

1 can navy beans, drained and rinsed

1 1/2 c. spelt flour

1/2 c. oats

1 tsp. baking soda

1/4 tsp. salt

2 cups. chocolate chips*

*These cookies can be sugar free if you use "chocolate chips" w/o sugar. This means you could use cocoa nibs, or chop up 1-2 bars of 100% pure dark chocolate, or even raisins. I, however, used dark chocolate chips in mine, which DID have sugar in them. I was serving them to Baby Boo and the Hubby, so I had to give them a little something. :)**

Directions:

1. In a mixing bowl, mix together melted coconut oil, date puree, and vanilla. Next add in chia egg or regular egg, milk, and beans. Mix a little bit on low until the beans start to kind of break up. You don't want them pureed, just not a bunch of whole beans either.

2. In a separate bowl mix the dry ingredients; flour, oats, baking soda, and salt. Add dry ingredients to mixer and stir until combined. If mixture seems too dry, add a few TB. of milk. Next, stir in chocolate chips.

3. Place a golf sized cookie dough onto baking sheet and press down dough a little. Bake in a pre-heated oven of 350 degrees for 12-15 minutes. (Side note: My oven just broke, and it was acting funny a few days before. So I am kind of nervous to see if the cooking time is different considering my po-dunk oven. Check cookies every so often, and when they are starting to turn golden brown, you know they are done. Don't let them overcook, you want them soft and chewy!)

One thing I love about these cookies is they are a perfect 'treat' to give Baby Boo if she is asking for a cookie. I don't deprive her, but when lil' miss asks for a cookie every 15 minutes I don't care if she has one of these...or two!

I also love to freeze them, heat them up in the morning, and top with peanut butter.

Yes. I love food...

Oh, and many of you asked what kind of cookie dough I was using to top of my morning yogurt...

Well, here it is! Instead of making all the cookies, I saved some of the cookie dough in the fridge (because I made mine w/o eggs), and have been crumbling it over lots of things...and snacking on it multiple times a day.

You caught me! ;-)

Be back later this week for some super totally awesome Easter Treats...

That is, if my oven get's fixed. If not...Can I come over?

(A Better For You) Homemade Shamrock Milk Shake

March 15, 2012 Arielle

They say if you catch a Leprechaun on St.Patricks day he will lead you to his pot of Gold and bring you lots of luck.

I remember as a kid, my brothers and I would set a huge trap to catch the little Irish man, including placing a video camera nearby so we could have it all on film. Unfortunately instead of finding a pot of gold, my mom pranced around a stuffed Leprechaun who gifted us with gold coins and a box of lucky charms...(Yes! I love marshmallows!)

I thought about what kind of treats I would leave for Baby Boo from the luck of the Irish, and I knew that I had to avoid those coins and marshmallows at all cost. One being that I would be the one to eat all those gold coins, and two I would be the one to eat that box of cereal...And I have to prepare myself for Peep season which is coming up in April...

Oh my lanta I love Peeps.

So instead, I tried my best to think of a treat that went well with this holiday. As I was watching (or shall I say fast forwarding) through the past bachelor episode that I never want to talk about again, a commercial popped up for the McDonalds Shamrock Shake.

I wanted it.

I'm not sure if it's because I love green foods, or if it's because I really like milkshakes. Like hard core...

(Especially when you dip fries in it...Shhhhh, it's my naughty secret!)

But unfortunately the only green thing about the shake was it's artificial coloring and flavorings.

I decided that I could do better...I had to do better. And besides, I was feeling kind of lucky!

(A better for you) Homemade Shamrock Milk Shake

Ingredients:

1/2 c. coconut milk (from the carton)

6-7 frozen coconut milk ice cubes (from a can...I'll explain in the directions how to do this)

1 frozen banana

large handful of fresh mint leaves

1 tsp. vanilla(optional)

1 tsp-TB agave nectar (or other sweetener)

Ingredients for whipped topping:

Full fat can coconut milk

1 tsp liquid sweetener or other choice of sweetener

Directions:

1. Open up a can of full fat coconut milk. Using a spoon, scoop the thick cream part into ice cube trays. should make about 5-6 ice cubes. If you need more, just use the coconut water at the bottom and freeze those as well. (If you don't want to use the coconut from the can, you can easily freeze the milk fro the carton, or even soy milk.)

Add your ice cubes to your blender:

2. Next, start adding ingredients into your blender.

Mint Leaves:

Then your frozen banana:

3. Then add your milk, sweetener, and vanilla:

This is the coconut milk that I use (from the carton), it's my favorite!

4. Blend until creamy! You can add more milk if you need to.

Directions for whipped topping:

1. Open a can of full fat coconut milk and set in fridge overnight. Do not stir! In the morning the cream will have hardened.

2. Scoop out desired amount of thick cream into a bowl and mix with a little bit of desired sweetener. (I used about 2 TB. of coconut cream and added a little dab of agave.) Next, add on top of your milk shake!

It's pretty much the most amazing and refreshing mint drink I have ever had, and there is nothing artificial tasting about it! I hate when things taste like fake mint...Yuck!

Another positive:

Perfect pick me up snack!

It seems like Baby Boo won't be missing those gold coins after all...

As for those marshmallows...I will not deny or confirm I may have already bought a box of peeps...

And it's only the beginning of March.

Homemade Diva {Ding} Dongs

January 17, 2012 Arielle

So I've got this thing called a butt.

I mean, everyone has them, unless your like my husband, than you have to look real hard for his.

But mine, my butt, is very easy to find. In high school I had nicknames like J-Lo, the white Beyonce, and booty-booty. It's true.

I had this art class, and every time I would walk in front of a boy, all he would say was, "booty-booty-booty-booty." And you can bet your bottom dollar that when, "I Like Big Butts" came on at school dances, my friends would all look at me and say, "Giiiirl, this is your sooooonng!"

And trust me, I hate pant shopping. With every clothing geared toward the skinny jean look, you can bet that I run far far away to the sweats section. Because big baggy sweats are SO much sexier than tight skinny jeans on my big booty...

Ok, so maybe I need a personal stylist...and some help...

You see, with pregnancy, things on your body get bigger...and wider, because a baby needs room to grow. Some days I feel like I need to strap a "wide load" sign on my back side, and other days I feel like eating ding dongs. Either way I see it, watch out...

"Beeeeep...Beeeep...Beeeep."

Let's be honest, whether you eat healthy or not, at some point in mostly everyone's life, they have had a ding dong. I'm brought back to school lunches, where unwrapping a piece of tin foil was never so exciting just knowing there was circle of chocolate covered cream filled cake inside...

Yummm..

But now I'm a little for cautious and know that besides a delicious cake I also get nasty preservatives, unhealthy amounts of fat and sugar, additives, and yucky yucky stuff. This is a problem my friends...because I have been craving ding dongs like my butt depended on it.

Well, it was a problem, but not any more...

Homemade Diva (Ding) Dongs

*Vegan, Gluten Free, Dairy Free, Delicious*

Ingredients: (For the Cake) (Cake recipe adapted from here!)

1 c. Bob's gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating) (Double amount for thicker coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

Directions: (for the cake)

1. Preheat oven to 350. Mix dry ingredients together in one bowl, and wet ingredients together in another. Fold wet ingredients into the dry ingredients until incorporated. Don't overmix.

2. Spray a cake pan/square pan(8x8) etc. with non stick spray and pour batter into cake pan. Bake in oven for 20-25 minutes, or until center comes out clean. *Note: These aren't going to rise super high, so for a higher cake, you can use a smaller pan or use a cupcake muffin pan.)

3. Once cake is done and cooled and released from pan and placed on cookie sheet, use a glass/circle cookie cuter and cut out circles.

What you do with the leftover cake is up to you...Whether you eat it, or...eat it...or eat...It's up to you...

I promise...I won't judge. That would be hypocrytical.

4. Set aside and make filling.

Directions: For the Filling

1. After can of coconut has been sitting in the fridge overnight, remove it. With a spoon, scoop out the full fat cream that thickened overnight and put it in a bowl. Add a few TB. of your sweetener of choice and whisk together. Put back in the fridge while you make the chocolate coating.

Directions: For the Coating:

1. Add your chocolate, oil, and sweetener in a bowl that is sitting over a pot of simmering water. (double broiler.) Continue to stir until melted. Set aside. (You can also melt the chocolate in a microwave.)

Directions: For the assembly:

1. Take your cream filling and put it in a pastry bag fitted with any tip that has a smaller hole. I use this long skinny one that has gotten in a few fights with the garbage disposal.

You can also cut out a center of the ding dong if you would like, if you don't have a tip.

2. With your pastry bag, poke a hole in the cake a squeeze a bunch of cream into the cupcake. Squeeze hard...

I like a lot of cream in the center of my Diva Dong.

You can also poke more than one hole in the cake so filling get's through out the middle.

Be Patient...We are almost done...

Once all the cupcakes are filled, it's time to coat them.

Make sure your chocolate is sitting in a deep bowl so it will be easy to dip them. Simply hold the bottom of the cake with two fingers and dip into the chocolate. Set down and let the chocolate drip down to coat the sides.

It's really messy, and not very pretty. You may have to lick your fingers a few times...darn.

If you feel it isn't coated enough around the bottom, take a spoon or cooking brush and brush some more chocolate coating around the cake.

Set in the fridge for about 10 minutes to let the chocolate set, and then they are ready to eat.

The chocolate will stay hardened after and you won't have to leave it in the refrigerator.

Look at all that creamy yummy goodness....

If I were making these for friends, I might have done a prettier job...But these were for me, my butt, and I...So I didn't care how they looked, just how they tasted...

And I can assure you...They tasted amazing.

And if you have leftover cream filling, well don't be shy...use it up!

Vegan Cinnamon Rolls

December 8, 2011 Arielle

Vegan Cinnamon Rolls

Cinnamon Rolls

Ingredients:

For the filling:

1/2 c. coconut sugar

2 tsp. cinnamon

dash of salt

2 Tablespoons melted coconut oil

For the dough:

3 c. (whole grain) spelt flour (Plus another 1/4c-1/2 c. for kneading.)

3 TB. coconut sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. coconut milk from a carton mixed with 1 tsp. vinegar-(makes 'buttermilk')-room temp

6 TB. melted coconut oil divided into 3rds

1/3 C. pure maple syrup-room temp

For the icing:

1/4 c. coconut oil melted

1/3 c. pure maple syrup, room temp

1/2 c. silken tofu or softened cream cheese

1/2 tsp. molasses

dash of salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Pre heat oven to 400 degrees. Next, start off by making your filling for the cinnamon rolls. Combine all ingredients in a bowl and stir with a fork. The mixture will be crumbly like sand.

2. Next start on the cinnamon roll dough. Using a large bowl with a sifter on top, sift all your dry ingredients together. (3c.flour, baking soda, baking powder, & salt)

Sifting flour, especially whole wheat and whole grain ones adds air into the flour. This makes it lighter and not as dense, as most whole wheat/grain flours are. I also tried using whole wheat pastry flour for these rolls, but it seemed to be too much of a dense flour. Spelt flour worked out perfectly! You can buy spelt flour at any health food store.

3. In a separate bowl, mix together the buttermilk, maple syrup, and coconut oil. Pour over the flour mixture and LIGHTLY stir mixture with wooden spoon until all flour is incorporated. The mixture will be very sticky!

4. Next using about of 1/4 c. of spelt four, sift it over your counter for the dough kneading.

5. Lightly knead the flour into the dough. This isn't going to be an arm workout, like most kneading it. Spelt flour is very delicate, so you don't want to over work it. Just lightly incorporate the flour into the dough, to form a smooth ball. (It will still be somewhat sticky.

6. Put the dough in a lightly floured bowl and cover and set in fridge for twenty minutes.

7. After 20 minutes, remove from fridge. Dust counter surface with a sifter, using about 1/4 c. of spelt flour or less, like so:

8. Next, roll out the dough to desired thickness.

9. Melt 2 TB. of coconut oil, then brush all over rolled out dough. It's ok if you don't use all the oil. Save it, because you can use it in the next few steps.

Then sprinkle your filling mixture on top of melted coconut oil. Add any additional toppings you prefer. I LOVE raisins in my cinnamon rolls, but I am also weird. Try coconut, nuts, chocolate chips, fruit, etc...

10. Now, carefully roll your dough up. Do this slowly, since the dough might be a little sticky underneath. The more careful you are, the better :-).

Cut roll into rolls using a knife, or my favorite way, which is using floss. Just slide some string underneath the roll, cross at the top and pull. It will cut a perfect roll for you without any mess. I cut my rolls about 1 inch thick.

11. Next, brush your pan with remaining coconut oil. Place your cinnamon rolls in greased pan fairly close together. Next, melt the remaining 2 TB. of coconut oil. You can combine your unused oil with the last two TB. Brush the tops and sides of the cinnamon rolls with the oil. Make sure to coat every roll.

12. Throw the rolls in the oven and bake for about 15 minutes. Just enough for the edges to crisp up, but the center is still soft. :-)

13. While the rolls are cooking, make your icing. Melt your oil and maple syrup over the stove until oil is fully melted. Add the melted ingredients, plus the rest of the icing ingredients, and throw them into a blender or food processor. Blend until creamy.

14. Once rolls are done and fresh out of the oven, pour icing over the rolls and enjoy!

SEARCH THE BLOG

Hey There!

Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...

**This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!**

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.

Scoop cookies onto a baking sheet fitting with parchment paper.

Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.

Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.

It also taste delicious with a spoonful of nut butter spread on top as well!

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!