GF and Vegan Chocolate Chip Peanut Butter Cookies

choc chip and peanut butter cookies2

I don’t know about you, but I’m a firm believer that peanut butter and chocolate go perfectly together!  For me, these cookies were just that.  Perfection.  Soft and a little chewy on the inside.  YUM! Continue reading


Fudgy Brownies

fudgy brownies (gf and v)

Have you ever played around with a recipe before and the whole time you’re making it you’re thinking, “Oh my lawd, this is probably going to be horrible.  There’s NO WAY this is going to turn out well AND be edible.  I could seriously be wasting precious, organic ingredients on a ‘let’s hope’ it turns out and tastes good!”  Well… A miracle happened and these babies turned out to be one of my most favorite brownie recipes – EVER! Continue reading

Put Some Lime in Your Coconut Cupcakes

My mom is one of the best bakers I know and it’s because of her that I can make the BEST buttercream icing!  (Maybe one day I can talk her into opening up a bakery with me! 😉 )  She’s been making this cake for quite a few years now, so I decided to take her recipe and make a gluten free version.  These cupcakes turned out amazing.  They’re definitely in my top 3 of favorite cakes ever.  Super moist, full of flavor, a little bit tart, and a whole lot of sweet makes for the most perfect dessert.

This recipe can be made with regular size cupcakes or the mini size.  Personally, I LOVE the mini size… I think they’re so cute and dainty!  These are perfect for a summertime BBQ, birthday or holiday!  I hope you love these as much as my family does!  🙂

lime coconut

Yields: 8 regular size cupcakes or 24 mini cupcakes


  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 4 eggs, room temp and whisked
  • 1/3 cup coconut oil, melted
  • 1/2 cup organic cane sugar (or you can use maple syrup or honey)
  • 2 tbsp milk (dairy or non-dairy)
  • 1 tbsp vanilla extract

Coconut Glaze:

  • 1/2 cup organic sour cream
  • 1/2 cup organic cane sugar
  • 1 lime, zested and juiced
  • 1/8 cup coconut milk, full fat
  • 1/2 cup organic coconut flakes


  • 1/2 cup organic butter, softened
  • 2 oz organic cream cheese
  • 4-5 cups organic powdered sugar
  • 1/8 cup coconut milk, full fat
  • 1/2 tsp vanilla extract
  • 1 cup organic coconut flakes, toasted for garnish – optional


  1. Preheat the oven to 350 degrees.  Line muffin tin with liners or spray them with nonstick spray.  Set aside.
  2. Blend ALL of the ingredients together in a blender or throw everything in a bowl and whisk until you see no more lumps.
  3. Fill your cupcakes 3/4 of the way full.  Bake 18-20 minutes for regular size cupcakes or 10-12 minutes for the mini cupcakes.
  4. While your cupcakes bake, get your glaze ready.  Mix ALL glaze ingredients together in a bowl.  After your cupcakes come out of the oven, let them cool for 10 minutes.  Get a toothpick and poke little holes all over the tops and drizzle the glaze on top of each cupcake.  (For the mini cupcakes, I drizzled a couple teaspoons) The longer this sits, the better it tastes!
  5. Once your cupcakes have completely cooled, make the icing.  In a standing mixer (or handheld) cream the butter and cream cheese together.  Slowly add the powdered sugar, alternating with the coconut milk.  Add the vanilla and salt.  Spoon or pipe your icing on top of each cupcake.  I like to pipe it…makes them look so pretty!
  6. Toast some coconut flakes for a garnish and zest a little lime on top of each one!
  7. I promise, you won’t be able to eat just one……

lime coconut3

Vanilla-Coconut Cupcakes

CUPCAKES, CUPCAKES!!!  WE ALL SCREAM CUPCAKES AROUND HERE!!!  I don’t know why, but I LOVE to make cupcakes.  Really and truly I love to bake anything, but cupcakes for some odd reason make me super happy.  On any given holiday or family gathering… my mother-in-law usually asks for me to bring some type of sweet!  So, on our last family-get-together I made these sweet little babies.  🙂

These seriously could not be any easier to make.  If you can throw some measured out ingredients into a blender and blend for a few seconds, then you are perfectly capable of making these!!!  Yes, they’re paleo/gluten-free… You know how I roll, people.  They’re moist and full of a yummy coconut flavor from the flour and coconut oil.  I am the kind of cupcake maker that LOVES equal parts of icing and cake…as you can see in my pics.  If for some reason you’re not, then by all means add as little or as much icing as you want!

vanilla cupcakes

Yields: 8 cupcakes


  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 4 eggs, whisked and room temp
  • 1/3 cup coconut oil, melted
  • 1/2 cup honey or maple syrup
  • 2 tbsp milk (dairy or nondairy)
  • 1 tbsp vanilla


  1. Are you ready for how easy this is??
  2. Grease or line your muffin tin with butter or cupcake liners.  Preheat oven to 350 degrees.
  3. THROW ALL OF THE INGREDIENTS INTO A BLENDER.  BLEND AWAY FOR ABOUT 30 SECONDS… Stir the batter with a spatula and make sure there are no lumps.
  4. Divide the batter into your muffin tin. Bake for 18-20 min. or until a toothpick comes out clean.
  5. Below are my icing recipes that are perfect for these cupcakes.  If you want a yummy chocolate cupcake cake recipe, check out my Chocolate-Strawberry Cupcakes 🙂

vanilla cupcakes2

Chocolate Icing

  • 1 cup Enjoy Life chocolate chips
  • 1/4 dairy or nondairy milk
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • pinch of kosher salt
  • 1/3 cup powdered sugar
  1. Throw everything EXCEPT the powdered sugar into a double-boiler on medium heat and melt.
  2. Take the chocolate off the heat and let it sit for 5 min.  Add the powdered sugar and stir until the lumps are gone.  Place icing in the refrigerator, stiring every 5 minutes until the icing gets as thick as you want it.  Took mine about 20 minutes.
  3. Pipe the icing or spoon it on top of each cupcake.  Sprinkle some sprinkles on top if you fancy!
  4. This is pretty rich icing…a little goes a long way!


Vanilla Icing

  • 1 stick butter, softened
  • 2 oz cream cheese, softened
  • 1 lb powdered sugar
  • 1-2 tbsp milk
  • pinch of kosher salt
  • 1 tbsp vanilla
  1. Get out your standing or hand-held mixer!  Using the whisk attachment, cream together the butter and cream cheese.
  2. Slowly add the sugar…add the vanilla and salt…add a little milk to thin out as needed.  If your icing gets too thin, add more sugar.
  3. Pipe or spoon the icing on each cupcake.
  4. If you have leftover icing, refrigerate it and make more cupcakes!!!

vanilla cupcakes3


Chocolate Cupcakes with Strawberry Buttercream Icing

If you don’t love chocolate and strawberries, I’m not sure if we can be friends.  Ha!  Juuuuuust kidding!!! But seriously.  WHO doesn’t like this combo?!  I love chocolate period.  Add a little berry and a nice red wine…and I’m in Heaven!

These cupcakes couldn’t be easier to make either!  Please note – I did not use food coloring to make this beautiful pink icing.  Fresh strawberries to the rescue!  I love using fruits and veggies to color food.  You know exactly what you’re eating and have nothing to worry about!   And you can eat these guilt free, baby!  Everything in moderation, right?!  If for some reason all of your cupcakes do NOT get eaten in one sitting, refrigerate these little beauties.  It’ll keep them fresh longer!  ENJOY!! 🙂

chocolate strawberry cupcakes3

Yields: 15 cupcakes

Cupcake Ingredients:

  • 1 cup organic cocoa powder
  • 2/3 cup almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp espresso powder
  • 1/4 tsp kosher salt
  • 1/2 organic coconut oil, melted
  • 2/3 cup raw honey
  • 1/2 cup apple sauce (homemade or store bought)
  • 2 tbsp organic cane sugar
  • 4 large eggs, room temp, whisked
  • 1 tbsp vanilla or almond flavoring

Strawberry Buttercream Icing Ingredients:

  • 1 1/2 cups fresh organic strawberries, diced
  • 2 tbsp organic cane sugar
  • 3/4 cup butter, softened
  • 4 cups powdered sugar
  • 1 tbsp milk (if you need to thin your icing out)
  • 1 tsp vanilla or almond flavoring, optional


  1. Start with the strawberries.  They’re going to need time to chill.  Take the stems off and dice up the strawberries.  Put them in a food processor and puree.  Once pureed, put them in a small pot on the stove, bring to a low boil, and let the berries reduce by about half.  The berries should get thick and look like jam.  Put them in a bowl and let them hangout in the refrigerator for a while.  They need to be cold or at least room temp for the icing.
  2. Now, let’s go back to the cupcakes!  Preheat the oven to 350 degrees.
  3. Put all of the dry ingredients together in one bowl, whisk together.
  4. Put all of the wet ingredients together in one bowl, whisk together.
  5. Gradually add the dry to the wet, stirring with a spatula or using a standing or handheld mixer.  (I used a spatula for convenience sake!  Worked just fine!)
  6. Line your cupcake tin with cupcake liners or spray the tin really well.  Fill each cup about 3/4 full.
  7. Bake for 15-17 minutes or until a tooth pick comes out clean!
  8. For the icing:  Get out your standing or handheld mixer!  Using the paddle attachment, cream together the butter and strawberry jam, about 2 minutes.
  9. Gradually add the powdered sugar and mix on low speed until it’s well incorporated.  Add the vanilla.  Cream together a few more seconds. If your icing is too thick, add a tablespoon of milk.
  10. I like to use a piping bag to make the cupcakes look pretty… Feel free to ice the cupcakes however you please!
  11. Share with friends or family!

chocolate strawberry cupcakes

Soft & Chewy Ginger Cookies

Cookies!  Cookies!  Cookies!  I love cookies!!!  I’ve been on a ginger kick lately… I cook with fresh ginger all the time, I’ve been drinking a hot ginger tea I found at Whole Foods, and this is now my second ginger cookie recipe I’ve concocted.  This recipe does take a little bit of time, but it’s totally worth it.  These cookies are perfection in my opinion.  Soft and chewy, almost melts in your mouth!

Ginger has a lot of wonderful health benefits, so for me it only seems right to add it to a cookie!  I haven’t tried this yet, BUT I don’t see why you couldn’t take the base of this recipe and create whatever flavor cookie you like.  I think the next time I’m in a cookie mood I’m going to add some chocolate to this recipe…maybe take out the spices??  Who knows?!  I think the sky is the limit on what flavors you could go with!

May the Cookie be with you!  🙂

ginger cookies

Yields: 22 cookies (depending on how big you make yours)


  • 2 2/3 cup almond flour
  • 1/2 cup organic cane sugar or coconut sugar
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1-2 tsp ground cinnamon
  • 1-2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 egg
  • 6 tbsp butter, softened
  • 3 tbsp honey
  • 2 tbsp water


  1. Preheat the oven to 350 degrees.  Line a sheet pan with parchment or a silpat  and set aside.
  2. In a small bowl mix together all of the dry ingredients (almond flour, cane sugar, ginger, baking soda, cinnamon, nutmeg, and salt).  Set aside.
  3. Using a standing or handheld mixer, beat the egg, butter, honey, and water together using the whisk attachment.  This mixture will be runny looking.  Fear not!  It will come together in the end. 🙂
  4. Use a spatula to mix the dry ingredients into the wet.  I did this in two portions.  Cover the bowl and freeze the dough for one hour.
  5. Use a small ice cream scoop and roll dough into balls.  Place 2 inches apart on the sheet pan.
  6. Bake for 10-12 minutes or until golden brown.  Once the cookies are done, let them cool on the sheet pan for 3-4 minutes before putting them on a cooling rack.
  7. Pour yourself a cup of coffee and EAT these babies up!  You won’t be able to eat just one!