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!

PMS Flour-less Chocolate Cake

Happy, sad, glad, or mad?!?!  This is a fudgy, super chocolatey, melt in your mouth, makes everything better kind of cake!  I would not put this recipe in the “healthy” category… Although, it is flour-less…it does have a good chunk of butter, lots of sugar, and eggs.  I’ll be honest, it makes me feel better to at least call it “Gluten Free”.  So, let’s do that!  It’s a GLUTEN FREE PMS Flour-less Chocolate Cake!!!  I did use a healthier chocolate… Feel free to use your favorite.  Dark or milk chocolate will totally work.

Please note: your cake WILL crack on top!  Don’t fret…it’s supposed to!  I love the rustic, not very perfect look!  Kind of reminds me of life at times… How something is perceived on the outside isn’t always the case of what the inside of something/someone looks, feels, or even tastes like.  I think this cake is a good example of not judging a book by it’s cover!  🙂

The decor for this cake is endless… The sky is the limit!  Use your favorite fruit, make a home-made whipped cream (which I totally should’ve done!), or drizzle a little ganache on top!


Yields: 1 – 9 inch spring form cake


  • 3/4 cup unsalted butter
  • 10 oz package Enjoy Life Chocolate Chips
  • 6 eggs, room temperature, divided
  • 1 tbsp almond extract
  • 1/4 cup organic unsweetened cocoa
  • 3/4 tsp kosher salt
  • 1 cup sugar


  1. Preheat the oven to 350 degrees.  Grease a 9 inch spring form pan; set aside.
  2. In a small saucepan melt the butter and chocolate chips.  Set aside and let cool.
  3. Separate 4 of the 6 eggs.  In the bowl with the yolks, add the almond extract, cocoa, salt, remaining eggs, half the sugar, and the melted butter and chocolate chips.  Whisk everything together really well and set aside.
  4. Using an electric mixer, on medium-high speed, with your whisk attachment beat the egg whites until frothy.  Once frothy, gradually beat in the rest of the sugar.  Continue beating until stiff peaks have formed.
  5. Using a spatula, fold the egg whites into the chocolate mixture.  Fold until well incorporated and you can’t see anymore white.
  6. Pour the batter into the prepared spring form pan and bake until the top is slightly cracked and the middle doesn’t jiggle; about 50-55 minutes.
  7. Transfer the cake to a cooling wrack.  DO NOT CUT THE CAKE UNTIL IT IS COMPLETELY COOLED!!  If you need it to cool it faster, stick it in the refrigerator for a while…  Dust the cake with a little cocoa powder and decorate it with some fresh berries!  It will look BEAUTIFUL and taste AMAZING!!!



Lemon Bars

I don’t know about you, but I LOVE anything LEMON!  As much as I love lemon, I don’t really make anything lemony very often…?  Weird, I know.  I use lemons… mainly for salad dressings or marinades, but that’s about it.

So, I got a wild hair and decided I wanted something sweet to eat, but not something that was super rich and filling.  I found a recipe, tweaked it some, made it my own, and VOILA!  The outcome was delicious!  These Lemon Bars are perfect for a light dessert or something fun to serve at brunch!  They have equal amounts of crust and lemon filling, which I absolutely love…and I hope you do too!  🙂

Lemon Bars2

Yields: 16 squares, or 12 depending on how big you cut yours!



  • 2 cups pecans, ground up in the food processor
  • 2/3 cup coconut flour, sifted
  • 1/2 tsp baking soda
  • 2 tbsp butter OR coconut oil, softened; plus more for greasing the pan
  • 2-4 tbsp honey (use less honey if you don’t want your crust to be super sweet. I like it sweeter, but that’s just me!)
  • 2 eggs
  • 1 tsp almond extract
  • pinch of salt


  • 3 eggs plus 1 yolk, lightly whisked
  • 1/2 cup honey
  • 1/2 cup fresh lemon juice
  • 3 tbsp coconut flour, sifted
  • zest of 1 lemon


  1. Preheat oven to 350 degrees. Grease a 8×8 or 9×9 inch pan and set aside.
  2. Grind up the pecans in the food processor until it’s super fine.  Add the rest of the crust ingredients and pulse until the dough comes together.
  3. Press the dough in your pan, slightly up the sides. Prick the dough with a fork. Bake for 10 minutes or until golden.
  4. While your dough is baking, get the filling ready.  Whisk together ALL of the FILLING ingredients.  Let the filling sit for about 10 minutes so that the coconut flour can absorb and thicken some.  Whisk the filling again to make sure there are no lumps.
  5. Pour filling on top of the crust and bake for 18-20 minutes or until the filling doesn’t jiggle or wiggle!  Cool for 15-20 minutes on a wire rack, then refrigerate until cool.
  6. Cut into squares…Dust with a little powdered sugar, if you want to! EAT!!!  If for some reason you do not eat them all in one sitting, refrigerate!  They’re best eaten cold in my opinion!

Lemon Bars3

Lemon Bars