Sunday, May 28, 2017

I wanted to bake and had a bag of m&m's staring at me.....

The title pretty much says it all. I bought a couple bags of dark chocolate peanut M&M's at Target last weekend and I had one bag left staring at me. I wanted to bake but couldn't decide what so I made these babies. Enjoy!

  • 1 large egg
  • 1 stick of unsalted butter melted
  • 1 cup dark brown sugar
  • 1 hearty pour of pure vanilla extract
  • 1 cup cake flour
  • 1pinch of sea salt
  • 1 large bag of dark chocolate peanut M&M's(or flavor of choice)


  1. Preheat oven to 350F. 
  2. Line an 8-by-8-inch baking pan with aluminum foil and spray with oil or line with melted butter (not the one listed in the recipe!)
  3. In your mixer bowl add the  sugar and butter and mix until combined. 
  4. Add in the egg and vanilla and mix until combined.
  5. Add in the flour and salt and mix until JUST COMBINED!
  6. Fold in the 3/4 the bag of  M&M'Ss.
  7. Transfer the batter to the prepared pan and smooth out the top. 
  8. Top the smoothed out batter with the remaining M&M's.
  9. Bake for about 25 to 30 minutes ( when a knife inserted in the center comes out clean without batter...will have melted chocolate).
  10. Let bars and pan cool and the cut and serve!

recipe adapted from:

Sunday, May 14, 2017

I almost went a holiday without baking. ALMOST. almost. almost. but I couldn't. So I have now found my new favorite cookie recipe. I have been following Ashely on Instagram for quite some time and she is great. She always responds to my probably annoying DM's and has some great recipes. Here is the original recipe I have made some changes. 

  • 1 cup white wheat white flour
  • 1 cup cake flour
  • 1 tsp baking soda
  •  2 pinchs of sea salt
  •  hearty pour of vanilla 
  •  1 stick unsalted butter, softened
  • ¼ cup coconut oil, softened
  • 1 cup dark brown sugar
  • 1 large egg, room temperature
  • 1/2 cup  raw almond chopped
  • 1 Trader Joe's  dark chocolate with almonds chopped and shaved
  • shaved coconut flakes to sprinkle the top with(optional) 

  1. Preheat oven to 350F and line baking sheet with parchment ( I actually ran out so just baked on the pan) 
  2. In a bowl combine the flours, baking soda, and salt.
  3. In your mixer bowl add the butter and sugar. Combined until fluffy.
  4. Add in the coconut oil and the vanilla and mix until combined. 
  5. Add in the flour mixture a bit at a time and combined until all mixed. 
  6. Add in the chocolate chunks and the almonds fold in to ensure mixed. 
  7. Using your cookie scoop, scoop out balls and place on a plate sprinkle tops with coconut flakes if you would like. 
  8. At this point I placed in the freezer for about 15 mins to chill. 

  9. When ready to bake place in oven on cookie sheet and bake for 10 mins. 
  10. Let cool on wire rack. 
  11. Enjoy with some milk and ice cream :)

Sunday, May 7, 2017

Toffee Crunch Peanut Butter Banana Muffins (with coconut flour)

I wanted to bake and I had REALLY ripe bananas. Those are really the two reasons for these muffins. Enjoy! Recipe adapted from:

3 medium very ripe bananas
½ cup Nuts 'n more toffee crunch peanut butter
3 eggs
1 tablespoon pure maple syrup 
1 tablespoon melted coconut oil
hearty pour pure vanilla extract
1/2 cup + 2 tablespoons coconut flour
½ teaspoon of baking powder
1/2 teaspoon of cinnamon
1 Trader Joe's dark chocolate bar (chopped up)


1. Preheat oven to 350 and line a muffin tray with liners
2. Mash your naners in a mixing bowl.
3. Add the eggs, syrup, oil, and vanilla to the bowl and mix until combined.
4. Add in the four, baking powder, cinnamon and mix until combined.
5. Add in the peanut butter and mix until combined.
6. At this point if you want all the muffins to have chocolate chips add them in. I did half with and half without so I took half the batter and put it in the muffin tins. Then I folded in the chopped chocolate bar and topped some with the remaining chocolate as well.
7. Place in oven and bake 15-20 mins.
8. Let cool and store in fridge.