Sunday, October 30, 2016
Saturday, October 22, 2016
- 1 Bag Sweetened coconut flakes(14 oz)
- 1-2 dark chocolate chips( I used one cup and then a bar of Trader Joe's dark chocolate chopped up)
- 2/3 cup chopped/sliced almonds
- 1 Can Sweetened condensed milk (14oz.)
* I made my dough the night before and chilled in ball form overnight due to timing. Could be made either way. I actually think doing this helped them to stay together better.
- Preheat the oven to 325°F and line a large baking sheet with parchment paper and set aside.
- In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk (add milk in last).
- Stir with silicone spatula until combined.
- Scoop out dough with a cookie scoop onto prepared baking sheet.(wear gloves ---very sticky!)
- Bake cookies for 10-13 minutes or until tops/edges of coconut are just starting to turn golden brown.
- Let cool on baking sheet.Then transfer to wire rack.
Monday, October 10, 2016
Well this post is coming after the previous one so some of you might have not read that one. If you have you know I wanted to make pumpkin scones and nothing ever takes one can of pumpkin so therefore I just made two treats :-) this recipe is adapted from another great baker and her website. Enjoy some slow cooker pumpkin coffee cake.
Well if you don't know already, I live in New England. And I'm a little upset with this New England weather because I was unable to Apple pick this year, therefore I have not made many (any) apple treats. My mother has requested that I make my apple tarts and she even went and bought apples from the apple orchard. But I opened an email this morning and it had a recipe for pumpkin scones. Of course no recipes require a full can of pumpkin so I had to make two things :). The apple tarts will come next weekend. For now enjoy some pumpkin apple scones. Recipe adapted from this wonderful baker who comes out with some awesome recipes.....too many awesome recipes that I just keep wanting to make! http://www.fitmittenkitchen.com/vegan-pumpkin-scones/
- In your mixing bowl add canned pumpkin, milk, coconut oil, and vanilla extract. Stir until combined, set aside.
- In a separate bowl add flour, sugar, baking powder, salt, & spices. Wisk to combine.
- Add the flour mixture to the pumpkin mixture. Mix until just combined. Be sure not to over mix.
- Fold in the apples.
- Shape dough into cookie sized circles. Place on prepared baking sheet.
- Bake dough for 15-25 minutes. Tops should be lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Enjoy reheated and with some coffee :).
Saturday, October 1, 2016
I know.....I am surprised myself, I never bake for my brother :). I mean it's not that I don't want to but I am just so tired after all those years of making easy mac for him 😂 He also doesn't have much of a sweet tooth (I don't know how we are related). He sent me this recipe http://www.runfasteatslow.com/blog/2015/9/25/superhero-muffins asking me to make it and I agreed because it actually sounded quite tasty, so it was a win win situation (unlike those mac and cheese days). I changed a few things around and added some spices and am really happy with them. I am going to try sunflower seeds next time! These will be a staple muffin recipe for me. Enjoy 😘
- 2 cups almond meal (might need a bit more if your zucchini is really watery)
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon baking soda
- Pinch sea salt
- 3 eggs
- 1 cup grated zucchini
- 1 cup grated carrot
- 6 tablespoons coconut oil , melted
- 1/2 cup pure maple syrup
- Hearty pour of pure vanilla extract
1. preheat the oven to 350°F and line a muffin tin with liners.
2. In a bowl, combine the almond meal, oats, walnuts, cinnamon, nutmeg, ginger, baking soda, and salt.
3. In your mixing bowl, mix together the eggs, zucchini, carrot, coconut oil, maple syrup, and vanilla.
4. Add the almond meal mixture to the wet dream ingredients and mixed until just combined.
5. Using a cookie scoop or spoon, add the batter into the muffin cups filling each one.
6. Bake 20-30 minutes (depending on size) until the muffins are browned on top and a toothpick inserted in the center of a muffin comes out clean.
7. Cool on wire rack.
These freeze well for a go to breakfast!