dessert Archives - Page 2 of 2 -

Red Velvet Hot Chocolate {Dairy-Free}

on February 6, 2016August 13, 2021 By Kelley 3 Comments

This Red Velvet Hot Chocolate is amazingly rich, silky, and decadent. It’s the perfect beverage to warm you up on a cold winter’s night! Best part about it is that it tastes like it must be bad for you, but it’s not. It’s dairy-free, gluten-free and paleo, really!

I love dessert of all kinds, especially chocolate! I am definitely a chocoholic, are you? I especially like desserts you can drink, like this Red Velvet Hot Chocolate. Drinkable desserts give you an excuse to enjoy two dessert at once, one you drink AND one you eat. Haha! You gotta have a little somethin’ else to go along with hot chocolate, like my Marshmallow Stuffed Chocolate Covered Strawberry Hearts! This pair makes the perfect, easy, breathtakingly beautiful, and SECRETLY healthy Valentine’s Day dessert pairing!

So I got a little bit creative in the making of this drinkable dessert. I wanted it to be red, and chocolatey, but Houston we have a PROBLEM! The chocolate always masked the vibrant red hue and then it no longer was a “Red Velvet” Hot Chocolate. 🙁 So here’s what I did… I decided to pour the chocolate sauce into the bottom of the glass and then pour the velvety, silky, rich and RED concoction on top. It made a beautiful layered beverage. You MUST have glass coffee mugs to show this beauty off.

Give it a stir and drink! YUM!

You can also get fancy and dip the rim of the glass into the chocolate sauce and dust some red and pink sprinkles if you eat that kinda thing 😉 For those of you who don’t do sprinkles, you can add some fine chopped chocolate slivers or coconut shreds (blended to be extra fine) for a fancy touch.

So while I was making this delicious beverage I caught something else in my eye that was red and I wanted to share the beauty with you….

Gorgeous, huh? A little bit of spring in my kitchen on a cold winter’s day.

This Red Velvet Hot Chocolate. A good book. These gorgeous tulips. Flickering candles. Sounds good to me!

And don’t forget your pup this Valentine’s Day- treat them too with these easy Heart Shaped Cookies!

Red Velvet Hot Chocolate {Dairy-Free}

This Red Velvet Hot Chocolate is amazingly rich, silky, and decadent. It’s the perfect beverage to warm you up on a cold winter’s night! Best part about it is even though it tastes like it must be bad for you, it’s not. It’s dairy-free, gluten-free and paleo, really!

1 1/2 cups cashew milk or almond milk
1 tablespoon of coconut sugar
1 teaspoon vanilla
4-5 drops of India Tree Natural Food Coloring (or here’s a few recipes to make your own natural coloring

Chocolate Sauce:

1 tablespoon cocoa
2 tablespoons coconut oil
1-2 tablespoons maple syrup (depending on how sweet you want it)
Optional: coconut whip cream and sprinkles/shaved chocolate or coconut flakes on top

To make the chocolate sauce:
Over medium heat, combine the coconut oil, cocoa and maple syrup in a saucepan, and mix until smooth.
Dip the rim of the glass into the chocolate sauce, then pour the remaining sauce into the bottom of the glass mug.
Rinse out the sauce pan, then over medium heat combine and mix the cashew/almond milk, coconut sugar and red coloring.
Once it’s hot remove from the heat and mix in the vanilla.
Pour it carefully into the glass mug, letting it run down the inside of the glass so it rests on top of the chocolate sauce, creating the layer effect.
Top with coconut whip cream and sprinkles or alternative.

Marshmallow Chocolate Covered Strawberry Heart Bouquet with Pink Fluffy Dipping Sauce {VIDEO!}

on February 5, 2016August 13, 2021 By Kelley 4 Comments

This beautiful bouquet of marshmallow chocolate covered strawberry hearts makes a unique and tasty gift for your Valentine!

Valentine’s Day is rapidly approaching! I love to create unique treats for the holidays and Valentine’s Day is no exception. What do you give your valentine? I enjoy making things for my loved ones, and these chocolate covered strawberries are no exception. I didn’t want to make just any chocolate covered strawberries, I took it father….much farther! I cut them into heart shapes, stuffed them with Dandies Marshmallows (which are delicious as well as vegan and gluten-free!), put them onto wood skewers and arranged them in a ball jar to make an extraordinary and breathtakingly beautiful bouquet. AND you can eat it!!! It is truly DIY craft meets yummy delectable dessert!

And I didn’t stop there! I made a ooey gooey strawberry marshmallow fluff dipping sauce to accompany the berries. Can you say YUM!? This indulgent dessert may look, sound, and taste sinful, but it’s secretly healthy. No worries here. You don’t have to sacrifice taste or your healthy eating habits this year. And Valentine’s Day is NOT one of those holidays that you eat-to-you-pop. You know what I mean?? Haha.

Dandies Marshmallows are stuffed inside these chocolate covered berries, and you get to double-dip into some sticky, sweet and fluffy marshmallow sauce. I adore these marshmallows. I couldn’t stop eating them when I was shooting. They are all-natural, vegan and gluten-free and you can TASTE the difference. PURE. SOFT. FLUFFY PILLOWS OF JOY 🙂

All you gotta do is DIP IT:) YUMMY!

This beats the the whole box of chocolates routine, eh?

And if you need a hot bevy to wash these delicious berries down be sure to check out my Red Velvet Hot Chocolate!

**For a paleo compliant version omit sprinkles and use coconut shreds, and make your own paleo marshmallows, recipe HERE.

Marshmallow Stuffed Chocolate Covered Strawberry Heart Bouquet

This beautiful bouquet of marshmallow chocolate covered strawberry hearts makes a unique and tasty gift for your Valentine!

1 box of strawberries
1/2 cup chocolate chips (Enjoy Life brand)
1 cup Dandies Mini Marshmallows
1/4 cup of shredded coconut or sprinkles
6-8 wood skewers or wood chopsticks
1 ball jar filled with crushed ice

Cut tops off of the strawberries in a V-shape to make the strawberry look like a heart. (set 3-4 strawberries aside for juicing.)
If needed use a pairing knife to core the strawberry.
Stuff the strawberry with 1-2 mini marshmallows. Repeat for the remaining strawberries.
Melt the chocolate chips over low-medium heat in a small saucepan.
Blend the coconut shreds or sprinkles in a high speed blender to make finer shreds or use sprinkles.
Dip half of the stuffed strawberry in the melted chocolate, then into the coconut. Repeat for the remaining berries.
Place 3 chocolate covered and stuffed berries onto every skewer.
You can use the strawberry leaves at the bottom to make a flower.
Place the skewers in the ball jar filled with ice. The ice will keep the skewers in place.
When you are ready to eat the berries make the pink fluffy dip, do not make ahead.
Melt the remaining marshmallows over low heat.
Once melted add the strawberry juice (about 3 tablespoons) (or natural red food coloring diluted with water), and mix until smooth. Serve with the berry bouquet immediately, enjoy!

Peanut Butter Cup Brownies {Grain-Free, Gluten-Free, Paleo}

on January 24, 2016August 13, 2021 By Kelley 2 Comments

These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a SECRET ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!

Peanut butter and chocolate is a flavor match made in Heaven! Who’s with me? There is something about that combination of creamy, salty and nutty peanut butter and dark, rich, and melt-in-your-mouth chocolate that makes my tastebuds extra happy. These days I often use almond butter as a perfectly good stand-in for peanut butter, because it is a healthier choice. With this recipe you can use either one!

Cricket is also a huge peanut butter fan, especially after a energetic romp outside. Peanut butter and almond butter are a great protein-packed pick-me-up after a good workout for humans and dogs alike.

Yesterday we ventured out into the winter wonderland in the midst of the blizzard because Cricket loves to play in the snow. Every time it snows she is like a kid at Christmastime. Her eyes have that excited spark and twinkle, and her excitement is palpable. I mean she literally stands at the door and groans until we get to go outside. Every time you look her way or walk by her she, not-so-quietly, says “Errrrr….Mmmmm….Errrr.” So after 15 minutes of the grunts and goals I broke down, bundled up the family, and out the door we went.

We were greeted by a forcible wind that drove the snow sideways, the ice flakes settling on our eyelashes and making it difficult to see. Oh boy, this is going to be fun, I thought sarcastically. Upon opening the door, which took some effort with the opposing gusts, Cricket was out in a flash! She bounded into the white powder with as much exuberance as a young puppy with a new squeaky toy. The light and fluffy snow was up to her shoulders and she flew around the snow-covered field at top speeds, bounding into the air like a bunny. It made me so happy to see her have so much joy! You have got to watch this crazy dog in action:

So that fun lasted about 10 minutes, before our frozen fingers and toes ached so badly that we had to retreat to the warm indoors. I de-thawed and made these yummy and healthy Peanut Butter Cup Brownies and Peanut Butter and Bacon Biscuits for Cricket. Everybody had their snow fix and their peanut butter fix for the day!

And the SECRET ingredient that makes these brownies extra moist and fudge is…..butternut squash! No joke- it makes an amazing base, and you’ll never guess it’s hiding in these awesome brownies.

And if you like these Peanut Butter Cup Brownies you will also LOVE my BEST Peanut Butter and Chocolate Chip Cookies too!!

Peanut Butter Cup Brownies {Grain-Free, Gluten-Free, Paleo}

These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a secret ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!

BROWNIES:

¾ cup of pureed butternut squash or apple sauce
½ cup natural peanut butter (or almond butter, melted)
1/3 cup coconut sugar
1/3 cup cocoa
½ teaspoon baking soda
optional: 2 tablespoons coconut flour
for more cake-like brownies.

PEANUT BUTTER CREAM:

½ cup natural peanut butter (or almond butter)
1 tablespoon coconut oil

CHOCOLATE GANACHE:

½ cup chocolate chips (Enjoy Life brand)
1 tablespoon full fat coconut milk (or you can use coconut oil but it will be less creamy and more of a chocolate “shell” coating)

Preheat oven to 325 degrees F.
Place pureed butternut squash in the bowl along with the peanut butter, coconut sugar, cocoa and baking soda, mix well.
Grease a 8”x8” pan with coconut oil and spread the brownie batter evenly in the pan.
Bake for 25 minutes at 325 degrees F, or until knife inserted in the middle comes out clean.
Remove when done and chill in the fridge.
Meanwhile melt the ½ cup of peanut butter with the coconut oil in a small saucepan; once melted and smooth, pour on top of the chilled brownie, and spread with spatula.
Place it back into the fridge.
Next melt the chocolate chips and coconut milk in a sauce pan until smooth and then pour on top of the chilled peanut butter layer and spread.
Chill in the fridge for at least 15 minutes, then cut and serve!

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

on December 31, 2015August 13, 2021 By Kelley 5 Comments

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, and paleo, but I promise you will never know because it’s simply amazing.

Black and white is one of my favorite combinations.

Cricket is black and white of course! So are cookies and cream, panda bears, coffee and creamer, penguins, and this PIE! Did you notice the trend? Yes, two loves in my life are animals and sweets!

My sister always orders the most chocolatey-ist dessert she can find on the menu and is the inspiration behind this pie. The more rich, dense and higher percentage of chocolate the better. She’d go for that rich triple-decker flourless chocolate cake with chocolate ganache and chocolate sauce, without second thought. There is NOTHING too chocolatey for my younger sister, so she was the ultimate taste tester for this recipe. This dairy-free, grain-free, gluten-free, paleo chocolate pie passed her ultimate test! She loved it and couldn’t believe it was actually healthy.

And the best part of this pie is that you can whip it up in the blender, and if you opt for the almond crust option, the entire thing is no-bake! (I do also include a link to a more traditional pie crust by Danielle at Against All Grain which you can make ahead of time and freeze so it’s ready to go.)

Just blend, chill and presto- one amazing rich and silky chocolate pie that you can serve to all of your guests, not just the health-conscious ones.

Make it. Now. You will not regret it 😉

*NOTE: Many of the ingredients listed below can be ordered off my “SHOP MY PANTRY” page, via Amazon.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, paleo but I promise you will never know because it’s simply amazing.

PIE FILLING:

1 cup soaked raw cashews (4 hours, or 15-20 minutes in very hot water)
1/4 cup cashew milk (or almond milk)
1/4 cup coconut oil (melted)
1 can coconut cream (chill a can of full fat coconut milk in the fridge and only use the cream on top, save the water at the bottom for another use, or discard.)
2 teaspoons vanilla
3 tablespoons maple syrup
1/4 cup cocoa
1/2 cup chocolate chips (I use Enjoy Life brand, melted)

CHOCOLATE GANACHE TOPPING:

1/3 cup chocolate chips (Enjoy Life brand)
2 tablespoons coconut milk (full fat)

ALMOND CRUST:

1 cup almond meal (grind whole almonds in a high speed blender until a course flour is formed)
1/4 cup coconut oil (melted)
3 tablespoons honey

COCONUT WHIP CREAM:

1 can coconut milk (full fat)
2-3 tablespoons maple syrup (depending on how sweet you like it)
1 teaspoon vanilla
1 chocolate bar (Enjoy Life brand)

To make the almond pie crust mix the almond meal, coconut oil and honey in a bowl until uniformly mixed.
Press the mixture into the pie plate using your fingers to evenly spread it out.
Place in the freezer for 30 minutes so it sets, or until you are ready to use it. (It needs to be cold to stay together so chill the pie until you are ready to serve.
To make the pie filling place the soaked and drained cashews into the high speed blender, add the 1/4 cup of cashew milk and blend on high until very smooth and creamy. Stop the blender to scrape down the sides as needed. You will need a decent powered blender for this.
Next add the coconut oil, vanilla, coconut cream, maple syrup, cocoa and melted chocolate chips. Blend and scrape sides as you go. Mixture will be thick.
Scrape the filing out into your pie crust of choice and spread and smooth it out.
Next, to make the ganache, melt the chocolate chips and coconut milk in a sauce pan over low-medium heat until smooth and melted.
Pour onto the top of the filling and spread.
Place the pie in the fridge and let set for at least 30 minutes.
To make the whip cream if whipping cream by hand, remove the chilled coconut milk can from the fridge and scoop off the cream on top.
Place in a bowl with maple syrup and vanilla and whip with a hand held blender OR use [THIS MINI WHIP CREAM CANISTER:|BestWhip White Cream Whipper, 0.25 Liter] which makes your whip cream so light and fluffy.
To use the canister simply add the entire can of coconut milk (not chilled), along with the maple syrup and vanilla into the canister, shake to mix, charge and dispense.
Serve the pie with coconut whip cream and shaved chocolate (use veggie peeler).

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

on December 17, 2015April 10, 2017 By Kelley

These Chocolate Squared cookies are loaded with chocolate goodness, crispy on the outside and soft and melty in the middle thanks to a secret ingredient. You will never know they happen to be gluten-free, grain-free, dairy-free and paleo.

Everyday this week has been a different cookie experiment in my kitchen. Cricket has been keeping her eye on the oven watching cookies go in…and cookies come out….and next batch in…and out….

In all this cookie experimentation I can’t seem to get beyond my true and undying love for all things CHOCOLATE, so here I bring you ANOTHER chocolate cookie! lol. I’m sure you’re not sad about that though, are you??

This particular cookie experiment began in a red velvet direction. I had researched the science behind red velvet- what’s in it and why it turns red. Do you know? Well I had no idea that it was the reaction between the cocoa powder, baking soda, and vinegar that turns the cake red! Now-a-days the cocoa we buy had been alkalized, and will not produce the red color when it reacts with the baking soda and vinegar so many modern day red velvet confections are simply dyed that way, whether with artificial or natural dyes.

But another interesting tidbit that I learned it that this reaction that takes place also is what gives red velvet it’s mouth watering, delicate and moist texture. After reading this I was sold. So today’s cookie is, in fact, red velvet in disguise, and heavy on the chocolate! My kinda cookie.

They were a big hit in my house and I am sure they will be in yours-be sure to make a double batch 😉

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

1 cup almond flour
2 tablespoons cocoa
⅓ cup coconut sugar
1 pasture raised egg
2 tablespoons grass-fed butter (or ghee or palm shortening, softened)
1 teaspoon vanilla
½ teaspoon apple cider vinegar
½ teaspoon baking soda
dash salt
⅓ cup chocolate chips (I use Enjoy Life)

Preheat the oven to 350 degrees F.
In a large bowl combine the almond flour, cocoa, baking soda and salt.
Mix the softened butter with the coconut sugar, egg, vanilla, apple cider vinegar.
Mix the wet and dry ingredients together until the dough is uniform then mix in the chocolate chips.
Scoop 1 heaping tablespoon of dough per cookie and drop them onto the cookie sheet.
Bake at 350 degrees F for about 8-10 minutes.
Let cool before removing from the cookie sheet.
Makes 10 cookies.

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

on December 1, 2015April 10, 2017 By Kelley 4 Comments

These Peppermint Crunch Cups are filled with creamy minty coconut, sandwiched between two dark chocolate layers. They are so easy to make (15 minutes and a saucepan is all you need) and happen to be gluten, dairy and refined sugar free, paleo and pegan friendly as well!

These delectable treats are so addictive- you have been officially warned! I made a tray yesterday- 24 mini cupcake sized treats- and they are all gone. Every. Last. One.

It wasn’t entirely all my doing-I had some help 🙂

The holiday season is my favorite time of year. I love to dress up the house with garland and lights, tie up everything in big red bows, and place perfectly wrapped gifts with coordinating gift wrap under the tree. Yes, sometimes I can be a bit type A…..

And I also love dressing up Cricket in her holiday best!

So back to those Peppermint Crunch Cups. Seriously you must make these! They are simple, only 6 ingredients, you don’t need the oven, and can be made in under 15 minutes. They would make a great addition to a festive holiday party. Just store them in the freezer if you plan on leaving them out on the table for a bit, as the chocolate can melt a bit in a warm room. If you’d like you can omit the coconut oil from the melted chocolate and just use straight up dark chocolate. They may not be a smooth looking but they will not melt as easily.

Just be sure to make enough!

**I also provided links in the ingredient section of the recipe to several of the ingredients that you may not find at your local grocery store such as the coconut butter and the organic/gluten free/vegan candy canes I used. These are affiliate links 🙂 and they can be easily ordered from Amazon.

Love this photo with the light refraction. Don’t know how this happened-maybe it’s the Christmas Spirit.

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

1 cup dark chocolate chips (I used Enjoy Life brand)
3 + tablespoons coconut oil
½ cup unsweetened shredded coconut
¼ cup [coconut butter|Artisana Coconut Butter 8 ounces
1 tablespoon maple syrup (more or less depending upon sweetness desired)
¼ teaspoon mint extract
4 tablespoons of crushed candy cane (I used [TruJoy Organic/Gluten Free/Vegan Candy Canes|Organic Candy Canes by Trujoy. 2 Packages with 10 each. Vegan. Certified No Nuts Or Gluten. (optional- omit for paleo)

Melt 1 cup of the chocolate chips along with 1 tablespoons of coconut oil in a saucepan over low heat., stir until smooth. Add an additional tablespoon of coconut oil if chocolate is too thick, but careful to not add too much oil as they will melt more quickly at room temperature.
Liberally grease a mini cupcake tin with coconut oil.
Pour a teaspoon of chocolate into the bottom of each muffin tin (this will use about half the melted chocolate), and pop the tin into the freezer so the chocolate sets.
While the chocolate is setting combine the coconut flakes, coconut butter (softened slightly- a few seconds in the microwave), mint extract and maple syrup.
Add the crushed candy cane, if using, and mix well.
Remove the tray from the freezer and add about 1 heaping teaspoon of coconut mint cream mixture on top of each chocolate bottom. Push down with your fingers to compact the coconut.
Next pour a teaspoon of chocolate on top of each coconut layer (using up the remaining chocolate). Dust with excess crushed candy cane.
Place tray in the freezer to 15 minute to allow the cups to set.
To remove the cups from the tray use a knife to carefully dislodge the cups from the tray. They should be fairly easy to remove.
Store in the freezer or refrigerator.

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

on October 23, 2015April 10, 2017 By Kelley 9 Comments

This Pumpkin Spice Latte Parfait is the perfect light and healthy fall sweet treat, and this recipe includes gluten free and vegan recipe options!

By the time September rolls around I tend to get a little bit glum, as the days get shorter and the mornings become cool and crisp. It’s not that I don’t like fall as a season, but it marks the end of summer, the vibrant and energetic season filled with sun-kissed beach vacation days, sweet and cool ice cream and popsicles, sprinklers, and long outdoor adventures.

I do love the kaleidoscope of colors that adorn the trees in autumn, picking crisp fresh apples (and making apple crisp!), and trading my flip flops for boots.

Cricket loves the fall, in fact it is her favorite season. Can you guess why? DEER!Her favorite fall pastime is chasing deer. Not that I condone this thrill seeking behavior AT ALL—I DO NOT! But she can’t be controlled when her hunting dog instincts kick in, and she’s running down a scent. Not to worry, she’s not that good and hence has never caught anything. Nope nothing! Thrill of the chase, that’s all!

The other awesome part of fall is the return of the Pumpkin Spice Latte! I don’t drink coffee as much as I used to, but if I’m going to get my caffeine fix this is my preferred way, come fall. Pumpkin is the ultimate flavor to celebrate fall, and the upcoming holiday season. Spiced pumpkin, blended with a robust dark brew, and topped with cream and caramel is such an extraordinary flavor combination that reminds me of Thanksgiving pumpkin pie in a drinkable form.

I also love easy layered desserts that are light, and good for you too. So to celebrate fall I took my favorite drink and made it an edible dessert. This scrumptious sweet parfait is made up of layers of spiced cookie crumble, pumpkin spice latte pudding, and light and fluffy whip topping, and drizzled with caramel. I even added in some Pumpkin Spice M&M’s, not required, but a festive addition for sure (and an excuse to buy the giant size bag and eat them all!)

So here is the quick and easy recipe to get your pumpkin spice latte fix for the season, just in edible form!

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

This Pumpkin Spice Latte Parfait is the perfect light fall treat, with gluten free and vegan option too!

1 package of vanilla instant pudding (recipe for the pudding mix: http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/)
¼ cup of strong cold brew coffee concentrate (I used Trader Joe's or make your own-http://www.kitchentreaty.com/how-to-make-cold-brewed-iced-coffee-concentrate/)
2 ½ cups almond milk (or milk of choice)
1/4 cup of canned pumpkin
1/4-1/2 teaspoon of pumpkin pie spice (according to taste)
1 container of Truwhip (or Coolwhip or Coconut Cream Whip)
8 graham crackers or Speculoos Cookies (or gluten free and/or vegan (recipe: http://ohsheglows.com/2013/11/05/gluten-free-and-vegan-graham-crackers/, crushed graham crackers))
4 tablespoons of Healthy Vegan Caramel Sauce
Optional: Pumpkin Spice M&M’s (not vegan)

Make the instant pudding according to the directions, except use 1/4 cup of the coffee concentrate, and the remainder of the liquid required use your milk or choice such as almond milk.
Mix in the canned pumpkin and pumpkin pie spice into the pudding mixture, mix until smooth.
Let the pudding set in the refrigerator for the required time.
Make the Healthy Caramel Sauce
Next assemble the parfaits by sprinkling crushed cookie on the bottom, them adding a layer of pudding, then a layer of whip topping, alternating until your parfait glass is filled.
Top with caramel drizzle and optional M&M’s.

Molten Chocolate-Hazelnut Stuffed Cupcake with Toasted Marshmallow Frosting {Grain-Free Option}

on July 18, 2015April 10, 2017 By Kelley 4 Comments

I haven’t cooked or baked anything this week that is dog friendly and Cricket is definitely letting me know she is highly disappointed! She keep walking over to me in the kitchen, and pawing me on the foot as to say- “What’s the deal! Nothing for me? All this work and NOTHING!??” Sorry Cricket, chocolate is a big no-no for pooches, and you wouldn’t have liked the beets from yesterday’s salad even if I had offered them to you!

So I made these crazy good chocolate-filled cupcake for you all, because who doesn’t like chocolate!? Ok, ok I must admit I made them for me too 🙂 They are simple to make, and although I can’t call them healthy exactly, I did “clean them up.” Many of you may have heard the term “clean eating,” but what exactly does it mean? “Clean eating” as defined by Fitness Magazine is “ a deceptively simple concept. Rather than revolving around the idea of ingesting more or less of specific things (for instance, fewer calories or more protein), the idea is more about being mindful of the food’s pathway between its origin and your plate.” So that’s it! I would say that ties perfectly into my food philosophy! I cook and eat healthy overall but do not adhere to any specific diet or restrictions. I am very aware of the quality of ingredients in my foods, and make substitutions such as coconut oil(why coconut oil?-click here to learn more), almond milk (info here), and organic white flour and organic cane sugar. All these ingredients tend to be less processed, and/or not exposed to chemicals and pesticides. (*Update: I am now Pegan (Click to find out more about what that is!?), so I left the original recipe but also came up with an excellent grain-free version for everyone who is Paleo/Pegan/Grain-free/Gluten-fee!)

So…….Back to the chocolate cupcakes! These babies are super light and fluffy, and melt in your mouth. The molten center gives them an impressive surprise kick of chocolate on the taste buds, and they will thank you greatly! They are topped off with a light and delicate toasted marshmallow frosting, which I love.

Enjoy the chocolate overload!

Nutella Cupcake with Almond Marshmallow Frosting overhead — These Molten Chocolate-Hazelnut Stuffed Cupcakes are topped with fluffy Toasted Marshmallow Frosting! There is no better combination that this, trust me! You can male these BAKERY-STYLE cupcakes too- they’re easy! The cupcake is fluffy and moist and the molten “nutella” center oozes out on first bite! This recipe contains a traditional version and a bonus grain-free/paleo/gluten-free version.

LOVE THESE? You may also LOVE these CHOCOLATE-DIPPED Chocolate Chip Cookies!!

Molten Chocolate-Hazelnut Stuffed Cupcake with Toasted Marshmallow Frosting

Molten Chocolate Hazelnut Stuffed Cupcakes with Toasted Marshmallow Frosting.

Regular Version:
1 cup organic cane or white sugar
1.5 cups organic white flour
⅓ cup organic cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup almond milk
¼ cup coconut oil
1 t vanilla extract
½ cup boiling water
6 tablespoons Nutella (about .38 cup, or another chocolate spread)
GRAIN-FREE/PALEO VERSION:
2 cups almond flour (*Use a fine almond flour like Wellbee's)
3 tablespoons cocao
2 tablespoons arrowroot flour
2 eggs
½ teaspoon Himalayan or sea salt
½ teaspoon baking soda
1/4 cashew or almond milk
½ cup coconut oil
¼ cup maple syrup
6 tablespoons "nutella" (Make your own "Nutella:")
TOASTED MARSHMALLOW FROSTING:
4 egg whites (you can choose to use pasteurized eggs or meringue powder)
¾ cup organic cane sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F
Line your cupcake tin with liners
Sift the sugar, flour, cocoa, baking powder, baking soda, and salt into a bowl and mix.
In your mixer bowl add the egg, almond milk, coconut oil and vanilla, and mix with your paddle attachment (or by hand if you wish!)
Add the dry mixed ingredients to the wet ingredients in the mixer.
Beat on medium speed for 30 seconds, then stop mixer, and scrape down the sides.
Continue to mix on medium speed for 2 minutes, then add the boiling water, mix a few seconds longer only until combined and smooth.
Pour the batter into your cupcake liners filling about ⅔ way full.
Bake at 350 degrees for about 12-15 minutes, or until only the center of the cupcake is still wet, outside is cooked.
Remove from the oven and spoon ½ tablespoon of Nutella into the middle of each cupcake. It should fall into the cupcake, if not just poke it down with your spoon:).
Place the cupcakes back into the oven for another 3-5 minutes or until set. (total bake time is 18-20)
Allow to cool completely before frosting!
Toasted Marshmallow Frosting:
Place egg white, sugar, and cream of tartar into your mixer bowl(clean and dry-a must!).
Place the bowl over a pot of gently boiling water, so it’s just touching the water, and stir with a whisk briskly until all the sugar is dissolved (about 3-4 minutes)
Remove the bowl and return it to your mixer, and using the whisk attachment, beat in low for about 1 minute.
Gradually increase the speed to medium, and then high, over the course of 5-6 minutes until stiff and glossy peaks are formed.
Add in vanilla extract and mix, and it’s ready to use in your piping bag!
Finally, take a kitchen torch (I used a lighter wand- just takes longer) to brown the edges and make it “toasted.”
Serve immediately.

The BEST Healthy Peanut Butter Chocolate Chip Cookies {Gluten-Free, Paleo & Grain-Free Option}

on July 8, 2015April 10, 2017 By Kelley 27 Comments

These yummy peanut butter and chocolate chip cookies will make you sing with happiness, and don’t stop as just one-their secretly healthy!

I have many favorite foods- but chocolate chip cookies is definitely near or at the top of the list depending on the day. When I’m craving something sweet and chocolatey, but don’t want to ruin a day of eating super healthy, I bake up some of these oat-based peanut butter chocolate chip cookies. They do not contain any wheat-based flour- just oat flour (high in fiber!), so they are gluten free. I also used coconut sugar instead of refined sugar and here is why:

“Compared with table and brown sugars, coconut sugar has impressive amounts of nutrients like zinc and iron as well as antioxidants. Coconut sugar also contains good amounts of inulin, a type of dietary fiber you don’t digest in your upper gastrointestinal tract. Instead, inulin acts as a prebiotic, feeding your intestinal bifidobacteria (a probiotic).” (huffingtonpost.com)

I baked these cookies the other day, the recipe makes 12-14 cookies, and by the same time the following day they were gone. Really, I’m not joking!… And I only had 3, maybe 4. My husband really took a liking to these chocolatey peanut butter cookies and since they are healthy he obviously wasn’t bashful about having a few extra here and there. He even had one for breakfast!

The BEST Healthy Peanut Butter Chocolate Chip Cookies

Healthy Peanut Butter Chocolate Chip Cookies- no flour, no butter!

3/4 cups of old fashioned oats (measured before blending into a flour, OR for paleo SUB almond flour)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 egg
2 tablespoons natural peanut butter (for paleo sub almond butter)
2 tablespoons coconut oil (softened)
4 tablespoons coconut sugar
1 teaspoon vanilla extract
1/4-1/3 cup chocolate chips

Preheat oven to 350 degrees F.
In a bowl mix/cream the egg with the coconut sugar, vanilla, softened coconut oil, and peanut butter.
In a larger bowl mix the dry ingredients- oat flour (blend your oats in a high speed blender until a flour consistency is reached), salt, baking soda, and baking powder.
Mix the wet and dry ingredients together thoroughly. The batter will be fairly wet and sticky.
Add in the chocolate chips and refrigerate the batter for 10 minutes to make it easier to work with.
(You can skip this step, it’s just a messier operation if you skip it)
Form 1″ balls and place on greased cookie sheet (I used coconut oil to grease the sheet).
Bake at 350 degree F for about 8-10 minutes or until slightly golden.
Allow to cool a few minutes before removing.

Cheesecake Fruit Tart {Gluten-Free, Healthy, No Bake}

on June 18, 2015April 10, 2017 By Kelley

Yeah! I am so excited to share my first recipe with you today! My hubby just celebrated a birthday and I wanted to make him something beautiful and elegant, that also was not a complete sugar blow out! He LOVES cheesecake, which can be laborious to make the REAL way, not to mention extremely unhealthy, so I came up with this version.

I used coconut oil in the crust for a healthier fat, used minimal less-processed sugars like coconut sugar, honey, and maple syrup, and I blended the cream cheese with greek yogurt to add the tang but keep the fat content from reaching sky high proportions.

Finally, I topped it with sliced strawberries, kiwi, raspberries and blackberries, complete with a strawberry heart in the middle. It looked beautiful!

He said “this is the best cheesecake ever” and pretty much ate the entire thing over the next few days. He didn’t notice one bit that it wasn’t a “real” cheesecake, but in fact a cleaned up version!

{Healthy~Easy~No Bake} Cheesecake Fruit Tart with Graham Crust

A healthier version of the classic fruit tart, made even more delicious with cheesecake filling and graham crust!

1 3/4 cups crushed gluten-free graham crackers or almond meal
2 1/2 tablespoons of coconut sugar
5 tablespoons of coconut oil melted (or butter)
dash cinnamon
2 8 oz . cream cheese room temp. (or make your own dairy-free: http://www.thespunkycoconut.com/2013/05/5-minute-coconut-cream-cheese-paleo-dairy-free/)
1 cup plain greek yogurt or coconut yogurt (I used Face brand, strain if watery, strained)
1/4 cup honey
2 tablespoons of maple syrup
1 tablespoon vanilla
Assorted berries and fruit of choice sliced thin for garnish

To make the graham crust combine the crushed graham crackers, melted coconut oil (or butter), along with the dash of cinnamon and coconut or brown sugar in a bowl and mix throughly, coating all the crumbs.
Press the mixture firmly into a pie plate using your fingers or an end of a glass to compact it.
You can either bake the crust at 350 degrees for 5-7 min, or simply just chill in the refrigerator for 1/2 hr.
Place your room temperature cream cheese into your stand mixer. (you can use hand mixer, just make sure all ingredients are smooth and well blended)
Beat the cream cheese on medium speed then add in the yogurt, vanilla, honey and maple syrup.
Once the mixture is smooth and creamy you can remove it from the mixture and pour onto the graham crust.
Chill in the refrigerator for 1-2 hours.
Slice your selected berries and fruit and arrange on top of the cheesecake before serving.