Better Than Bakery Pumpkin Chocolate Chip Cookies (Grandma June's Recipe)

When my brothers and I were little my Grandma June would bake Pumpkin Cookies all the time. Pumpkin was pretty much a staple in her house so it didn't matter what time of year it was there was always pumpkin cookies. My grandmother also took care of my brothers and I when we were little to help my dad out. So we spent a lot of time at her house. A lot of memories of my Grandma consisted of always baking some kind of sweet treat for us. 

My grandpa would walk me to preschool and kindergarten when I was little and my grandma would always be waiting after school to bake cookies with me. This is probably why baking cookies is more of a comfort to me than anything. It brings back memories of my grandma. 

When I moved away from Utah I realized that it is literally a Utah thing to have pumpkin cookies on shelves all year long. People in Utah just love pumpkin everything. So if you ever move outside Utah you need this recipe incase a strong pumpkin cookie craving comes on because you will be sadly disappointed that its really only a seasonal thing everywhere else which is totally expected but still really unfortunate for the pumpkin spice addicts! 

 

Grandma June's Pumpkin Chocolate Chip Cookies

  •   3-3/4 cup flour
  • 1 1/2 tsp salt
  • 2 1/2 tsp cornstarch
  • 2 tsp baking soda
  • 1-1/2 cup unsalted, softened butter 
  • 1 cup granulated sugar
  • 1-1/4 cup brown sugar
  • 3 eggs
  • 1 tbs vanilla extract
  • 2 tsp pumpkin pie spice + 1/2 tsp ground clove
  • 1/2 small can of Pumpkin (not pumpkin pie filling)
  • 1 bag of Chocolate Chips (she used mini chips to not over power the pumpkin with chocolate)

FOLLOW DIRECTIONS AS WRITTEN OR COOKIES WILL NOT COME OUT CORRECTLY

  1. set oven to 350 degrees
  2. grease pans
  3. Mix together butter, sugar and vanilla
  4. Gradually add each egg making sure each one is mixed in thoroughly.
  5. Add flour by the 1/2 cup. Let each halve mix for 30 seconds on medium speed (4-5)
  6. Add pumpkin
  7. While pumpkin is mixing into batter sprinkle the pumpkin pie spice and clove.
  8. Add salt, cornstarch and baking soda (yes just do it.)
  9. Add chocolate chips. Use 3/4 bag if regular size.
  10. Spoon by the tablespoon on to pan and Bake for 12 minutes or until the bottom edges look brown.

TIP: Odd as it may seem she added the salt, cornstarch and baking soda after the pumpkin and the cookies have always turned out amazing. Also, she sprinkled a little pumpkin pie spice on each cookie before putting them into the oven.   

Enjoy!

Happy Pumpkin Spice Season!

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies 

Pumpkin Spice Sugar Cookies.jpg

Okay so here is the deal. These little holiday cookies will most likely knock you over. They aren't super sweet but you can definitely taste the pumpkin spice in them plus they're iced with cream cheese. I mean... It sounds like my kind of heaven... Pumpkin and Cream Cheese. It was always meant to be. 

With today being elections day I chose to use the heart cookie cutter because america needs a little more love and a lot less hate. 

These cookies were made for a few Sisters that I visit teach in my ward and you wouldn't believe this but I accidentally delivered some cookies to the WRONG HOUSE!!!  I was so sad!!! So someone else is enjoying these cookies :( which means i'll be making more in the future! 

IMG_0919.jpg

These were probably the easiest Sugar Cookies I've ever made for using cookie cutters. Every sugar cookie recipe I've used with cookie cutters has always ended up with botched looking cookies so this one has won me over!

Now they don't look like " Pumpkin Spice " but they sure smell and taste like they are! 

My kids helped me with these cookies and they had the best time! 

 Plus icing the cookies are always a favorite of my kiddos. My 5 year old helped with icing and she did such a great job!  Also sprinkling pumpkin spice over the cookies made it that much better!

Pumpkin Spice Sugar Cookies 

Cookies:

  • 5 1/2 cups flour + 1/4 cup ( divided )
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup unsalted, softened butter
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 3 eggs
  • 1 1/2 tablespoon amaretto creamer
  • 1 1/2 tablespoon pumpkin pie spice
  1. Cream butter, sugar together then add eggs gradually allowing mixer 30 seconds per each egg to be mixed in.
  2. Add amaretto creamer (you can use vanilla as well) and pumpkin pie spice.
  3. Add flour, salt, cream of tartar ( adding only 1/2 cup of dry ingredients per 1 minute of being mixed in at a medium speed. )
  4. Using your 1/4 cup and flour a flat surface and roll out cookie dough then cut cookies. 
  5. Grease pans and  bake at 350 degrees for 6 minutes. 
  6. Let cool on a wire rack.

Icing:

  • 1 - 8 ounce pkg cream cheese
  • 1 - 2 lb pkg powdered sugar
  • 1 tablespoon almond extract 
  • 1/4 cup milk
  1. Mix all ingredients together, then refrigerate. 

Enjoy! 

Caramel Apple Bites 6 - Ways + 6 Fall Favorite Caramel Apple Recipes

Caramel Apple Bites 6 - Ways + 6 fall favorite Caramel Apple Recipes 

I've discovered my new found love of caramel. I've found that its delicious with everything! This season has been about all the yummy goodness that is Caramel Apple anything pretty much. So today me and the kids decided for our after school snack that we would make caramel apple bites. They were heavenly! I love that it was super simple being able to just pick them up easily with the toothpicks attached not to mention we picked out the most delicious toppings! 

  1. Bacon
  2. Reeses
  3. Cinnamon Sugar
  4. Snickers
  5. Milky Way

I have to say Bacon was honestly the best! The sweet and savory was perfect together and we will definitely be making them again. Which got us thinking if these were so delicious then we have to try others! These are our top 6 favorite Caramel Apple Recipes that we want to try! So if you've tried them definitely leave a comment and let me know how they taste! I listed links below each picture for where the recipes are from! Enjoy! 

Pumpkin Spice Caramel Apple 

Peanut Butter- Caramel Dark Chocolate Apple

Oreo Caramel Apple

Caramel Apple Slices 

S'more Caramel Apples

Caramel Apple Slices 

The last Chocolate Chip Cookie recipe You'll Ever Need! - Better Than Tollhouse Cookies!

Better Than Tollhouse Chocolate Chip Cookies      

I'm not kidding either this recipe is absolutely foolproof! 

The Last Chocolate Chip Cookie Recipe.jpg

I'm finally giving it up guys. " Better Than Tollhouse " chocolate chip cookie recipe. Literally these are the best cookies you will ever make. I've given the recipe out to pretty much close friends and family only but its time that i let you all in on this little secret! Here's the deal. 5 years ago I decided I wouldnt stop baking till I could make a chocolate chip cookie that tasted better than Tollhouse cookie dough. WELL! I did it. I stood hours and hours in the kitchen making small batches of cookie dough to compare to my Tollhouse Cookie dough from the store. Until I added one ingredient that I felt made all the difference.... CORNSTARCH! Who knew?! It was delicious. My brother in law at one point when working at a pizza restaurant was using my cookie recipe, making the cookies and people were seriously paying him for them!!!! So pin this recipe now because you NEED THIS RECIPE! 

Better Than Tollhouse Chocolate Chip cookies 

  • 2.5 cups flour
  • 1 tsp baking soda
  • 1.5 tsp corn starch
  • 1 tsp salt 
  • 1  cup sugar 
  • 1 cup light brown sugar (loosely packed - light brown also important)
  • 1 cup unsalted butter (softened)
  • 1 tsp vanilla extract (Bakers Imitation <--- This Brand!)
  • 1 egg + 1 yolk 
  • 1.5 cups Chocolate chips
  1. Heat oven to 350 degrees 
  2. Mix flour, baking soda, salt and corn starch together in a small bowl set aside. 
  3. Combine butter, sugar and vanilla in a mixer. Gradually add egg + yolk. 
  4. Add chocolate chips.
  5. Spoon tablespoons of cookie dough onto a greased pan.
  6. Bake for 10-12 minutes (But really no longer than 12) 

Let cookies cool! Also side note the cookies are SO MUCH BETTER THE NEXT DAY! Seriously or even cooled for 12 hours. For whatever reason they are better when they are not hot. Also I usually double the batch to make golfball size cookies because they are devoured quickly. Lastly I keep and extra 1/2 cup of chocolate chips on the side to put on top of the cookie dough right before it goes into the oven to make the cookies look pretty!

Enjoy! 

3 ingredient Cinnamon Sugar Pumpkin Donuts

3 ingredient Cinnamon Sugar Pumpkin Donuts

Delicious and Simple

Only have 25 minutes? Great! Your in luck! These Donuts are SO easy and so heavenly tasting it will be your go to treat plus who doesn't love donuts? But the best thing is that YOU are making them which means you get the first taste of amazingly delicious warm donuts! Who doesn't love warm donuts?! I love warm donuts!  Everyone does!

Literally I cannot emphasize this enough. MAKE THESE DONUTS. I made these for a get together and they were gone within the first 10 minutes! 

A little tip though. Do not wash the donut pan in the dishwasher. Hand wash and towel dry. You'll thank me later. 

Fresh Hot out of the oven coated in a brown sugar and cinnamon mixture.  My house smelled like a bakery.

I tried brown sugar and cinnamon as well as granulated sugar and cinnamon and both tasted amazing! You can never go wrong coating donuts in sugar!

3 Ingredient Cinnamon Sugar Pumpkin Donuts 

 

  • 1 can Pumpkin
  • 1 box Spice Cake
  • 1 tsp Pumpkin pie spice (optional)
  • Cinnamon Sugar mixture (Brown sugar & Cinnamon or Granulated sugar & Cinnamon)
  1. Preheat oven to 350 degrees
  2. Mix pumpkin, cake mix and pumpkin pie spice together. 
  3. Grease your donut pan so that the donuts easily release.
  4. Cook for 12 minutes.
  5. After taking them out of the oven coat them in the cinnamon sugar mixture while donuts are hot. 
  6. Eat or let cool.  

Enjoy! 

 

2 Ingredient Pumpkin Brownies

2 Ingredient Pumpkin Brownies 

I'm pretty sure the entire world has heard of minimal ingredient recipes. And they never fail! So I'll make this quick. These are GOOD BROWNIES! Not kidding. 

  1. O N E - Brownie Box Mix 
  2. O N E - Can of Pumpkin Puree

 

 

Yep. THAT'S IT!

IMG_0053.jpg

They are thick. So you'll need to really mix the batter well. You can add water if you want too. 

I only cooked them for about 15 minutes. I made sure to spray my brownie pan with coconut oil (or whatever you prefer). If not they'll likely stick to the pan and apart. 

I made a Pumpkin Spice glaze and drizzled it over the brownies and they were delicious! The brownies are super moist.

So cute though! The owl pan is from World Market also! 

Pumpkin Spice Macarons

Pumpkin Spice Macarons

I'll just start out that these were delicious. They may have not been super pretty but they were delicious! And Yes... Skyler approved of these as well so they get that Sky Stamp of approval!

My friend from church told me that she uses a little cheat sheet with drawn circles on parchment paper under another sheet of parchment paper that is used so she can make perfectly circle macarons. Her macarons are gorgeous. This is my 3rd attempt at macarons so I say these are okay..

Obviously not gorgeous but they did turn out delicious and I only had to impress the family so it worked! 

I have used this recipe in other variations and it is a reliable recipe as long as you remember to whip the crap out of your egg whites. I'm talking STIFF PEAKS. My last blog post on Lavender macarons I had several people tell me their cookies turned into a runny mess. Your egg whites must be thick like whip cream consistency. Use a kitchen aid, hand mixer whatever you have that isn't your own hand or you will be sitting there forever. 

Pumpkin Spice Macarons

Ingredients:

  • 275 g. ground almonds (almond flour)
  • 250 g. confectioners' sugar
  • 6 egg whites + half egg white (separated as indicated in instructions)
  • 210 g. caster sugar
  • a few drops food coloring or food coloring gel
  • 1 tsp pumpkin pie spice 

Filling:

  • 8 ounce cream cheese
  • 1/4 cup pumpkin puree 
  • 1/2 tsp cinnamon
  • 1/4 tsp clove

Materials:

  • Parchment Paper
  • Baking Sheets
  • Piping bag fitted with 1/2 inch round tip (you can also use a Ziploc bag with the corner cut off.)

Sift almond flour & confectioners’ sugar together in a bowl to remove any lumps, set aside. In a clean, dry bowl, whisk the 6 egg whites to a foam (or soft peak stage). Once they are foamy, add a third of the granulated sugar, whip for another minute until sugar is dissolved; add another third of the sugar, whip for another minute; finally add the remainder of the sugar and whip for one more minute. Using a rubber spatula, gently fold the sifted mixture of almond flour & confectioners’ sugar into the egg whites. Add a few drops of food coloring as desired; keep in mind that the color fades a bit while baking. In a separate small bowl, whisk the remaining ½ egg white until frothy; then add to the final mixture, folding gently to slightly loosen the batter.

Transfer the mixture to the piping bag fitted with the round tip. On a baking sheet lined with parchment paper, pipe macaron rounds 1 ¼-1 ½ inches. Lightly tap the sheets so the macarons spread fully.

Preheat oven to 300° Fahrenheit. Allow the macarons to sit uncovered until they form a thin shell on the outside (so you can lightly touch the macarons without the batter sticking to your fingers). This will take anywhere from 10 minutes up to an hour on very humid days. Bake for 15-17 minutes until they form a slight crust.

Allow to cool completely on baking sheet. Remove carefully & sandwich your favorite jam, frosting, or filling between two cookies—a little filling goes a long way. These should be stored covered in the refrigerator. If you can practice enough self-control, wait to eat these until they’ve spent the night in the fridge. I don’t know what it is, but something magical happens to these bad boys overnight & they taste twice as good the next day!

Harry Potter Pumpkin Pasties Copycat Recipe

Hogsmeade Pumpkin Pasties 

Pumpkin Pasties - Harry Potter

Clear back to 4th grade (I just turned 25) I remember sitting in school listening to Mrs. Scoles read Harry Potter and the Philosphers(Sorcerers) Stone. And the magic started then for me. I think there was a huge obsession with witches at that time in my life. I actually recall reading any kind of book that involved witches. In school I dressed up as a witch for the book The Little Witch for a book report as well as making a diorama of a witch scene from the book The Witches. With that being said I took a liking to the entire Harry Potter series, so when the movies came out you can imagine how fun it really was for myself as a little girl. 

In July I started the books over this time listening to them on Audible. I am currently about to finish The Goblet of Fire but can I just tell you how awesome it is listening to the books! I am a mom of routine which means I have a lot to do. So what better way to fold laundry or run on the treadmill than to listen to Harry Potter while I do it!

This last weekend we had a Harry Potter marathon. It started Friday and ended Sunday Evening. So Friday while Imogen was at school I baked Hogsmeade Pumpkin Pasties we also made Butterbeer to go with our Pumpkin Pasties. They were delicious! Imogen couldn't believe that we were eating the same food that Harry Potter had eaten while on the Hogwarts Express his first year on his way to Hogwarts School of witchcraft and wizardry. He bought them when he had realized that Ron did not have much to eat on their train ride. 

 “What she did have were Bertie Bott's Every Flavor Beans, Drooble's Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life.”

 

You can bet that as soon as that bell rang Friday afternoon Imogen ran like the wind so we could race home to get our Harry Potter Marathon on.

Pumpkin Pasties Harry Potter

Both of my girls loved them and I know that Artis (the 7 month old) would have too had he tried them. And if you've read my blog before the ultimate judge of all my cooking is Skyler(husband) his opinion counts and I will say this. Nothing that does not get his approval makes the blog. So that should tell you just how delicious these were. Not to mention incredibly simple. 

Pumpkin Pasties Harry Potter

 

They are literally handheld Pumpkin Pies. Served best when warm. And of course eaten with a mountain of whip cream even though they really did not need it at all. 

Hogsmeade Pumpkin Pasties

Wizarding World of Harry Potter Copycat Recipe 

 

  • 1 Cup Pumpkie Pie Puree 
  • 1/4 cup sugar 
  • 1/2 t pumpkin pie spice
  • 3-4 Chocolate chip Morsels (optional)
  • 1/4 cup Kerrygold unsalted butter 
  • 2 eggs
  • Pre-Packaged rollout pie crust.
  • Clove Spice & Brown sugar 
  1. Pre-heat oven at 350
  2. Mix pumpkin, sugar, pumpkin pie spice and butter (softened) together.
  3. Roll out Pie crust. Using a circle cookie cutter or mason jar lid cut as many circles out of your pie crust as possible. 
  4. Mix egg mixture together to make and egg wash. Then brush the egg onto the cut out pieces of crust. 
  5. Cut an opening in the middle of your cutout pie crust for the pie crust that will be used to cover your pumpkin. ( I made a lightening bolt. )
  6. Place a tablespoon of the pumpkin mixture in the middle of the pie crust. After doing so place another circle cut out pie crust on top. Use a fork to seal the ends together.
  7. Sprinkle on ground clove and brown sugar over your egg washed pie crust.
  8. Place your pumpkin pasties on a parchment paper lined baking sheet.
  9. Bake for 10-12 minutes.
  10. Serve Warm with lots of whip cream!

Enjoy! Let me know how you like it!

 

 

Chocolate Avocado Mousse

Chocolate Avocado Mousse 

Avocado Mousse.jpg

As August comes to an end I have put together a delicious recipe that will make anyones taste buds dance! In celebration of our Avocados ripening within the next month I wanted to give out one of my most favorite recipes. 

Now I'm a little sad thinking about it because we are moving next July which means no more free avocados. We moved to our little home in September 2014 here in Southern California and to our surprise there was a giant avocado tree in the front yard. This tree has mostly been a blessing. We do have our crazy avocado thieves that come mid October load up their tiny truck bed with hundreds of avocados and pretend to not speak english when they're caught as well as plumbing issues because the trees roots grow into the pipes in the front yard. Its been a little crazy but it makes up for the fact that we get organic avocados! 

Now these are no haas avocados these bad boys grow to be the size of softballs they are called Hall Avocados! They are ginormous and delicious. 

They also stay this pretty green color they dont go green to black. Also! When you pick them if you leave the stems attached with a leaf they stay good longer. Usually we have to put the avocados in a Brown paper Trader Joes bag and put them in the cupboard for about 3-4 days to speed up the ripening process. All the time people say they're not ripe if you pick them and they're not ready to eat but that is not true. We have avocados on our tree clear until January and they're still this way. 

Did you know?

 

There are hundreds of avocado varieties!!! I believe only 7 types of avocados are grown commercially in California. 

 

This recipe is really simple but you need to make sure you do exact measurements on each ingredient otherwise it will throw off the taste. Too much avocado will have the mousse tasting more mild and not sweet like you want it. Too much cacao powder will make it bitter. Keep that in mind.

Chocolate Avocado Mousse 

 

  • 1 Ripe Avocado
  • 1/4 cup cacao powder
  • 1/4 cup unsweetened cashew, almond or coconut milk (coconut taste the best)
  • 1 tsp Vanilla Extract (Baker Imitation Vanilla is my favorite) 
  • 1/4 cup raw/local honey or maple syrup
  1. Put all your ingredients into a food processor (blender works fine but make sure all the avocado is completely blended up or you'll have chunks of avocado in your mousse).
  2. Refrigerate for 10 minutes before eating.
  3. Enjoy!
IMG_1968.jpg

This Vanilla!!!! I've tried other Vanilla extracts but feel this one makes all the difference. 

Let me know how yours taste or if you add anything different! 

Halloween - Almond Ombre Cake

Almond Ombre Halloween Cake 

Imogens 5th Birthday Cake! 

This is literally my favorite cake I have ever made! And I'll be quite honest with you. When Imogen FINALLY decided she wanted the cake she did my heart did a little dance. As you know I love Autumn and all it brings. Halloween is my favorite holiday so I knew that this had to be good. We spent a good week deciding on cake. She threw 10 different ideas at me and this one was the last one. I can't say I am surprised at all. I am almost positive the love of Autumn has got to be a genetic trait. I am sure of it.  

I think it was more of a last minute idea to do an Ombre style cake. This was my first ever attempt. It did not turn out as pretty as I had hoped but I dont think I could have done better when it was a last minute idea. I for some reason thought it would be a good idea to mix the coloring into the batter while in the cake tins. Yep. Rookie mistake I will say that for sure. But it did not make it taste any less amazing. 

These cakes were not leveled well enough to save my life! BUT! again the cake tasted amazing and I watched enough youtube videos on how to save cakes that I made it work. 

And this was the prettiest crumb coat ever. 

OK! Before you start judging my cake you should know this was thee most moist (hate using that word but it describes perfectly) cake I have ever tasted. And if you know my husband (foodie, food lover, food critique extraordinaire) he is my judge of all my cooking. He will tell me if my food taste terrible. With that being said. He said that this was the best cake he had ever eaten. I KNOW! I couldn't believe it. I was seriously in pure shock. Who knew an almond flavor cake could win his heart over? Had I known this I would have made it 6 years ago!  See when I cut a slice I thought this is way too sweet. But I didnt take into consideration that my husband does not like eating sweet frosting. So the verdict? 

Everyone loved it! The neighbors loved it because of course I had to share our little 5 person family was not going to eat that much cake in a week or so I thought... 

Basically 3 days after Immys birthday the cake was gone. And I was shocked. I'm definitely going to convert this Almond Cake recipe into a cookie recipe. Cannot wait! 

And the 5 year old? She said " Mom you rocked it! " What!!!! She is so awesome! I love her so much and cannot believe I'm a mom to a 5 year old cutie! 

Happy Birthday Imogen Skye! Your my favorite 5 year old ever! I can't wait to look back on these photos and remember how she came home from school and told me she loved her fancy cake. 

 

This is what blogging is all about people. Writing these memories and sharing this happiness. 

 

OKAY!!!!!

I'll give you the recipe now :D

 Cake:

  • 3 cups cake flour or regular flour and sift together 2 tablespoons cornstarch per 1 cup of AP flour 
  • 2 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
  • 1 1/4 cup whole buttermilk, divided
  • 5 large eggs
  • 2 teaspoons almond extract

Frosting:

  • 3 1/2 cups powder sugar
  • 3 sticks butter, softened and cut into cubes 
  • 2 tablespoons heavy whipping cream 
  • 2 teaspoons almond extract (choosing a clear extract will allow your frosting to be much whiter) 
  • Any color Icing gel if you dont want your frosting to be white 

Directions:

  1. Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
  2. In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 1 cup of buttermilk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
  3. In a small bowl, beat remaining 1/4 cup buttermilk with eggs and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Stir in sprinkles. Divide batter evenly among prepared pans.
  4. Bake for 35 to 45 minutes (about 25 to 30 minutes for 6" pans), rotating pans halfway through baking, until tops are lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and frozen until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)
  5. For the frosting start by adding your softened butter to your mixer. Use the paddle attachment. If your dont have a paddle attachment then stir by hand. Mix for 4 minutes until butter is creamy and white looking. 
  6. Next add in the powder sugar. Add in by the 1/2 cup and let it mix for about for about 30 seconds before adding each 1/2 cup. 
  7. Next add in heavy whipping cream and almond extract. Mix for 2 minutes.
  8. If you choose to add in icing gel add about 1/2 tsp for a darker violet color. 
  9. Refrigerate for about 30 minutes before icing cake. Also icing a frozen cake will help with getting smoother frosting. 
  10. Do a fine crumb coat then refrigerate the cake for 30 minutes or overnight. After a minimum of 30 minutes refrigeration using a bench scraper ice the frosting onto the cake. You of course dont need a bench scraper but it helps with getting a smoother look. For this cake i wanted to do a slight dirty icing look as it was a Halloween cake. 

 

Enjoy! Cake should be good for up to a week refrigerated! 

 

 


 

Paleo Pumpkin Chocolate Chip Pie

Paleo Pumpkin Chocolate Chip Pie

So yesterday I had a major sweet tooth and needed to fix it some way or another. So I looked in the pantry for what I could use and literally I had these few ingredients on hand. --- Backstory we got back from Vacation a week ago today. So we pretty much only have staples in our house. Nothing out of your normal fruit, veggie, protein, cereal, almond milk grocery list. --- So it was Sunday and we don't believe in going out on Sundays just for the fact that we dont like working on Sundays so we don't feel like we should make others work on Sundays by going out and buying things. However if you do thats okay to each his own. 

This was the easiest and probably the healthiest pie I have ever made. Seriously. I am not joking there really isn't anything remotely close to being unhealthy for you in it. And actually after figuring out the servings 1 serving of this pie is the equivalent of 1 serving of fruit! So take that normal pumpkin pie that is amazing and delicious! 

Did I mention that you can eat this plain. Like the dough? Yea. Just the dough if you wanted too. There are no -- ZERO -- eggs in this recipe. I know your like thinking alright just tell me whats in it already. If your like me I sometimes totally just scroll to the bottom to get the recipe... * hides face * totally guilty.. Hey! But if you have 3 monkeys climbing all over you everyday all day long then sometimes scrolling through to get the recipe for what they're about to eat is A-Okay with me! :)

HERE IT IS!

Paleo Pumpkin Chocolate Chip Pie

 

  • 1 can organic pumpkin
  • 2 bananas
  • 1.5 cups coconut flour
  • 2 Tbs maple syrup
  • 1/2 cup Dairy Free Chocolate Chips or cacao Chips

 

  • Parchment/ Wax Paper
  • 9x12 pan
  1. Set oven to 350 Degrees. 
  2. Mash bananas
  3. Mix Pumpkin, Bananas, Coconut flour and maple syrup together.
  4. Fold in Chocolate Chips
  5. Using your parchment paper press down pumpkin mixture into a glass pan so its even and reaches all edges of pan. 
  6. Bake in the oven for 8 minutes. 
  7. After its done, cool for 10 Minutes. And Enjoy!

ALSO! If you want to get fancy you can add Paleo Whip Cream! 

  • 1 can full fat Coconut Milk
  • 1 tsp vanilla extract 
  • 1/2 cup coconut sugar
  1. Make sure to refrigerate Coconut Milk for at least 8 hours ahead of time. 
  2. Mix Coconut Milk, Vanilla and Coconut sugar together in a mixer at 8 speed for about 5 minutes so its stiff. 
  3. Refrigerate for 30 minutes. 
  4. Then serve. Make sure to refrigerate remaining.

Hope you enjoy it! 

Guilt-Free Paleo Blackberry and Lemon Zest Cheesecake

• Paleo Blackberry & Lemon Zest Cheesecake •

I bet looking at these ingredients there is no way in this world that you could make Cheesecake. Cashews, almonds, dates, coconut milk and oil, lemon and honey. Quite the combination of ingredients if I do say so myself. Little do you know that YES! Yes you can make  cheesecake. A Paleo cheesecake that is. The most delicious guilt-free smooth Cheesecake that you might ever taste! Not a single processed ingredient. Only the best! 

Paleo Cheesecake

My sweet husband loves cheesecake. It is one his favorites. With Fathers Day I knew that I needed to make something special but I couldn't decide on what it was that could make this Fathers Day a hit. I thought about how any time I had made an actual cheesecake never once did it turn out. I need something new, something that would  make our tastebuds dance but at the same time something healthy that wouldn't leave me regretting that second slice because lets get real people! Who only eats one slice of cheesecake!? 

IMG_0751_resized.jpg

I scoured through online archives of something that could surpass my expectations of taste and quality ingredients but also had to look amazing! I found a few things here and there but nothing that sparked my interest. I took a chance and threw together ingredients that I hoped would taste not only great but would also mimic a real Cheesecake.

IMG_0762.jpg

The crust though... I am a sucker for a good crust so when I thought about the combination of almonds, date and coconut oil for a crust I was already practically drooling! I have to admit I totally snuck a taste. OMGOODNESS! Heavenly!!! If you've ever had Natural Delight Dates their coconut flavor rocks my world and this comes pretty darn close! 

I probably caught my almost 5 year old licking the rubber spatula several times because the cashew cheesecake is seriously that delicious! I love that there isn't any eggs in it because lets be honest... Who doesn't like to lick the batter of any kind of cake?! I totally hope you didn't just raise your hand ;) 

Lets talk blackberries! I could have eaten this plain. Dead serious! It took some serious willpower to drizzle this over the top of the cashew cheesecake but I would be lying if I said that I didnt leave leftovers so I could eat straight from the jar! I can't help it! I love blackberries!   Especially Lemon! The combination of blackberries, lemon and honey made want a blackberry lemonade. So amazing! 

And well it just so ends up that not only did we mimic a real Cheesecake. I feel like this recipe mastered Paleo Cheesecakes altogether. In fact I won't ever need to look for another recipe again. This became my Go To Paleo Cheesecake! Now if you dont like Blackberries or Lemon Zest the ingredients are interchangeable which is one of my favorite things about Cheesecake. It goes so well with a mass variety amounts of toppings! 

I hope you love it as much as we did if so there won't be any left over! Which is why next time I am doubling up and making T W O.  My family to yours!


Paleo blackberry lemon zest cheesecake

Crust: 
1 cup pitted dates
1/2 almonds
1 tbs coconut oil
Parchment paper
Springform pan
• Line pan with parchment paper  
• Place pitted dates and almonds In food processor and pulse till you have a sticky mixture. 
• In a small bowl fold in coconut oil
• Take parchment paper and press crust into pan then refrigerate. 

Filling:
2 1/4 cup cashews soaked over night
1/2 cup full fat coconut milk
1/2 cup organic coconut oil (room temp)
Juice of 1 lemon( keep lemon to zest) 
1 cup blackberries
3 Tbs raw honey (maple syrup or agave nectar will do.)
 

• Soak cashews overnight (or you can do my quick soak if needed sooner)
 

• Place soaked cashews, coconut milk, coconut oil, lemon juice, 2 TBS honey in food processor and pulse till smooth. 
 

• Poor mixture into springform pan over crust then refrigerate. (8 hours or overnight)
 

• Place blackberries and 1 TBS honey in food processor pulse till you have purée. 
 

• Pour blackberry and honey mixture over the cashew cheesecake when you have a 2-3 hours left of the 8 hours of refrigeration total. 
 

• Zest your lemon and sprinkle over blackberry mixture. 
 

• Serve and enjoy!