There is a trend with me and chocolate cookies. I absolutely love chocolate cookies that are tender and sweet but also really taste the cocoa!
Christmas seems to be the time where you get endless tins of mediocre peppermint bark in varying shapes, thickness and more. I am starting a trend where we give out these cookies instead! They are still full of peppermint and chocolate flavor but will switch up the annual cookie or sweet give!
These cookies are so easy to make, soft on the inside with a brownie like crunch on the outside! The soft peppermint filling in the cookie chunks add a delicious peppermint flavor to the chocolate flavor of the cookie.
Friends, Family and peach cobbler lovers. I gather you all here to shout from the rooftops about the most epic giveaway that I am bringing you all!
Let’s start by stating the fact that I simply cannot bake a peach cobbler without a few essential products. Peaches is of course number one priority in this process but coming in next is my new MadeIn knife, my skillet and a cutting board all made in America with love from MadeIn. One thing that I have learned through my cross country moves these last 4 years is that I tend to get rid of products that break and truly move only the goods. Products that will last me a lifetime and that wear beautifully with time and millions of peach cobbler.
When it comes to summer, I feel that an appropriate way to measure time is in peach ripeness. From this peach is too firm to cook with to it is time to make a cobbler soft. You might be thinking to yourself, “oh lord, I have never made a cobbler”, or “I really don’t want a mess”. These are very valid things to think when you are a new cobbler maker, but let me assure you, this is hands down one of the easiest desserts of the summer. It’s a 1 pan dish that you mix your ingredients in, cook in and I mean heck you can eat it right out of the skillet too! Your cobbler, your rules
MadeIn came to me and asked me to create a delish recipe for summer that included my favorite products from their site, and my favorite kombucha flavor. To me this was a no brainer! With the ease of a 1 pan dessert, I wanted to share my cobbler recipe with the world. Come to think of it, I am not sure why I haven’t share this recipe sooner, since like I stated above, I count my summer in peach ripeness!
Now that I have peaked your interest, let’s start baking this cobbler!
elevate the flavor of a good summer peach in this easy to make 1 pot peach cobbler!
– 6 ripe peaches
– 1/4 cup of tropical punch Health-Ade Kombucha
– 2 tablespoons of corn starch
– 1/2 cup of granulated sugar
– 2 tablespoons of vegan butter
– 1/2 cup of sugar
– 1 cup of gluten-free flour
– 1/2 cup of vegan butter
– 1 tsp baking soda
– 1/4 tsp salt
slice your peaches 1/4″ thick using your MadeIn knife and butcher block, when you finish cutting all your peaches and set aside in your MadeIn saucepan
add your Health-Ade, sugar and corn starch to the peaches and place your saucepan on a low powered burner until your peaches are getting soft and your sauce is thickening up & bubbling
a small bowl mix your vegan butter, sugar, flour, baking soda and salt and using your hands or a fork cut the butter into the flour to create a biscuit
remove the bubbling peaches from the heat and place the biscuit on top of the peaches
place in a 350° F oven for 45 minutes to cook the biscuits
serve warm with a scoop of vegan ice cream
best when served warm with a scoop of vegan ice cream or for breakfast! 🙂
Not only is it a perfect recipe for summer, if you can’t find peaches you can easily substitute any stone fruit. I love to add plums and peaches together if my local farmers market is low, or nectarines for an extra zing! One thing to note is that you can’t go wrong with this recipe! If you don’t have something, use your best baking self and or channel me and add in what you think! If you are stumped at the local selection of fruit, go ahead and DM me. I will point you in the right direction.
As always, all opinions, recipe creation and images are my own. I feel that in true transparency, like I always am with you, I want you all to have great success in the kitchen and as a baker, and chef, those initial confidence boosts come from your tools. Tools, great ingredients and a smile are the building blocks to any delicious meals, dessert or day in the kitchen!
Tag me in your posts, comment away and let’s get you guys the tools to make an incredible cobbler! Happy summer! And even happier baking!
If you are anything like me you have to have a little sweet treat after dinner!
Let’s talk mindful indulgences!
FrontPaige.net is a place for all things gluten-free, baking and lifestyle. One thing I hardly share much about is my passion for fitness, simply because I don’t wear makeup when I workout, and find it really hard to want to take pictures of me working out. I know, crazy haha! I have been a very active gal from the day I learned how to walk, because I didn’t walk first, I freaking ran! By age 6 I had run full force into the kitchen table after my mom and dad telling me not to run into the house, but hey the dead tooth didn’t stop me from moving!
delish, healthy and tastes like a real deal chocolate chip cookie! healthy never tasted so good!
– 2 scoops of vanilla protein powder (my go to is “orgain” vanilla pea protein
– 2 tbsp of creamy peanut butter
– 2 tbsp of ground flax seed
– 1 tbsp of almond flour
– 1/4 cup of water or almond milk
– 1 tsp of maple syrup
– 1/3 cup of enjoy life or lilys chocolate chocolate chips
1. Preheat your oven to 350° F and place a piece of parchment on your baking sheet
2. in a bowl mix together your peanut butter and your maple syrup
3. next add in your vanilla protein powder, almond flour and ground flax
4. add your water to the dough and mix until the dough thins and all the components are combined
5. fold in your chocolate chips until well combined
6. using a cookie scoop or two spoons place cookie dough rounds on the prepped cookie sheet and bake for 12-15 minutes until set
makes 10-12 cookies: *subject to change if you make more or less, the below is based on 10 cookies
calories: 44 per cookie
protein: 3g per cookie
fiber: 1.5g per cookie
carbs: 2.7g per cookie
In the post I wrote about my birthday – see here – I talked about how I have a hummingbird like personality and I am realizing that is just who I am! I love to workout, walk my dog and just live an active lifestyle! When it comes to what I eat, I stick to a healthy diet 80% of the time, and indulge because it is truly my job to taste my recipes 20% of the time. I am all about recipe testing a cake and eating a slice of cake but also having a salad for lunch! You gotta live your life guys!
That being said, when I wake up, I always crave sweet. I am very much not a savory breakfast person…unless I am going out to brunch then I am all about the savory! But 9/10 at home I reach for my healthy fiber protein cookies for a late night bite or an early morning coffee treat because they are truly healthy for you!
Let’s circle back to balance. Like I said, I very much could turn this website and my instagram into a fitness and health account about tracking this and tracking that, but that is not me. But if you are tracking for your wedding, post partum or just because you feel like you need to, I have linked the macros for these cookies in the recipe for you! When it comes to balance and the balance of eating sugar I really try to move away from sugar, that is why most of my recipes – with the exception of course to some – have 0 added sugar in them. I feel the negative effects on refined sugar in my body, I feel sluggish, my muscles ache when I walk my dog and tbh my migraines become unbearable! These cookies are added sugar free and I use high quality chocolate that again doesn’t add white sugar so there really isn’t a reason to eat the whole batch of 10 in 1 night! (because I totally do HA!).
By simple switches from a stack of French toast to a few protein cookies, I have found that my migraines have gotten better and that you can mindfully indulge and feel that you are truly truly indulging!
I posted this recipe on my instagram a few days ago and my DMs blew up (thank you all! I love DMs!). A few months ago, I started poking around and asking my sister what her boyfriends favorite cake is, because he is spending his birthday in Oregon with us, while we visit for our family friends wedding! His birthday falls on the day of the wedding and we knew we wanted to celebrate him as well! He is an incredible illustrator, he and me sister are so stinking talented, and I knew that the cake had to be gluten free and vegan so I could also indulge!
When Lily got back to me she said, “Lemon Poppy seed”. My heart started to race because I have never tested this recipe before! Not only do I have to make a bomb-ass lemon poppy seed cake, I have to make it vegan, gluten free and oh transport it to Oregon and have it hold its moisture for 3 days. I had the work handed to me!
I went to the drawing board and started doing my research on different base lemon cake recipes. I found there were a ton of similarities between the 20 recipes both not vegan and vegan. I ended up using the basis of my vanilla cake and adding a lot of lemon juice, lemon zest and a twist of vanilla. I feel the vanilla added depth to the butter flavor and the lemon added the brightness that was needed.
Not only is this cake incredibly quick to prep, it lasts great for a few days unfrosted and wrapped tightly while stored in the fridge which is was BIG goal here! I went ahead and tested this recipe a few times and am confident in saying, this is a winner!
– 1/4 tsp lemon extract *if you dont have add more juice
– juice of 1 whole lemon
– 1 tsp lemon zest
– 1 tsp vanilla extract
– 2 tsp baking powder
– 1 1/4 cup of non dairy milk
– 2 tbsp poppy seeds
– 1 tsp salt
– 2 cups of gluten free (1:1 flour)
– 1/3 cup of vegan butter
– 1 tbsp of coconut milk
(canned thick coating on the top)
– 2-3 cups of powdered sugar depending on the
moisture in your coconut milk
– 1 tsp vanilla extract
– 1 tsp salt
1. Preheat your oven to 350° F and grease your 2, 7″ cake pans or 1, 9″ cake pan, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon extract, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of non dairy milk mix those into your butter and sugar mixture until smooth
5. next add your lemon juice and lemon zest
6. lastly, add in your poppy seeds and stir until fully folded through your batter
7. evenly fill your 7″ baking rounds with batter and bake for 35-40 minutes until a toothpick inserted comes out clean
8. while your cakes bake, beat your vegan butter, coconut cream, vanilla extract and salt
9. add in your powdered sugar to create a vegan butter cream, the texture should be thick but spreadable
10. let your cakes cool completely and cut then in half length wise to create 4 layers
11. alternate cake, frosting, cake and frosting to create a layer cake with 3 of the layers
12. using the 4th layer (choose a top piece with the “crust”, using your hands create a cake crumble and set aside
13. after your cake is frosted, add your cake crumble as decoration, top with fresh fruit and enjoy!
best kept in the fridge covered to stay fresh longer!
Let’s talk about transportation of cakes!
When we were prepping to get married 2 years ago, I had decided to make our own cake. I couldn’t find a cake baker in the area (south west Montana) that had a good, not dry vegan and gluten-free cake so I said, “heck, I will make my own!”. I had to prep this cake at least 2 weeks before our wedding due to travel and the week before prep. The key to keeping cakes fresh is allowing them to cool for hours before wrapping them in plastic wrap. Usually and in my everyday life I avoid plastic at ALL costs. But in this case, you have to have a tight suction on your cakes to suck out air.
Step 1. Bake your cake
Step 2. Allow your cake to FULLY cool (I am talking 3 hours)
Step 3. Wrap each layer that you make individually 4 times with Saran Wrap and TIGHT
Step 4. if you are baking the cake weeks in advance, toss it in the freezer, if you have a few days, toss it in the fridge
Step 5. Transportation: Whether you are flying or driving, get an insulated bag or cooler and fill with ice packs wrapped in towels (we don’t want them leaking condensation on to the cakes), fill the cooler with ice, and your cakes, you can stack them here in their individual wrapping and cover them again with ice packs in towels
Step 6. Upon arrival at your first or final destination, put cakes immediately into the fridge for an event within the next 3 days or the freezer for an event in the next week
*allow your cakes to thaw in the fridge for 1 day prior to your event – may need more per cake size
Step 7. Pull out your chilled cake rounds from the fridge and start frosting (I like to frost a cold cake to avoid crumbs
*if you are using a pound style cake or a denser cake, I suggest a simple syrup cake soak on each layer before frosting to bring back moisture
Step 8. Frost your cake and enjoy!
Now that I figured out how to transport this cake, I wanted to share it with you! Feel free to top the cake with fresh berries, I choose strawberries, but blackberries, blueberries and raspberries will work beautifully. Enjoy with a friend and tag me in your posts! I love seeing the creations you make!
Let’s start by asking the crowd…raise your hand if you love fresh cherries?!
I am obsessed with fresh cherries. The smell, the color, and even more importantly the taste! Cherries embody summer, fresh, bright and full of possibilities!
With the new flavor of Cherry Berry from Health-Ade I knew immediately that I needed to pair this bright flavor with a cherry berry cobbler. Cobblers, like fresh fruit are what summer is all about. This dish is arguably the easiest dessert to make. Just add fresh fruit, some oats, coconut sugar and viola cobbler!
When I approach a recipe that includes a flavor like cherry berry, but in liquid form, I immediately think about reducing down the liquid to extract flavor from the real fruit that Health-Ade uses in their kombucha. These cold pressed juice flavors add so much depth in baked goods, especially flavors like sweet cherry, elderberry, and hibiscus. Alone these aid to the side of fresh and bright, and together they dance on your palate. Coating your mouth in a floral flavor with a tinge of tart from the cherries. A truly unique flavor of kombucha to hit the market right now!
This recipe has the basis of any good cobbler; fruit (fresh and frozen for flavor), reduced kombucha, coconut sugar, organic oats, a touch of vegan butter and a shake of freshly ground cinnamon. I am a true believer that cinnamon aids to the rescue of all flavor combinations from chocolate to fresh fruit, and even savory vegetables. Like salt, cinnamon adds a depth to your food.
easiest, go to dessert for your summer cherries & berries!
– 1/4 cup of Health-Ade Cherry Berry Kombucha
– 1/4 cup of coconut sugar (granulated is fine too!)
– 2 tbsp of cornstarch
– juice of 1/2 lemon
– 1/4 tsp of lemon zest
– 1 cup of frozen or fresh cherries
– 1/2 cup of strawberries (fresh or frozen)
– 1/2 cup of blueberries
– 1/4 tsp of ground cinnamon
– 1/2 tsp of vanilla extract
– 1 tbsp of coconut sugar (granulated is fine too!)
– 2 tbsp of oats
– 1 tbsp of gluten free flour blend
– 2 tsp of vegan butter
1. Preheat your oven to 350° F and grease your 3 ramekins
2. in a small sauce pan on low heat, add your kombucha and let reduce, you will start to see bubbles and keep your heat on low
3. in about 5 minutes into the reduction add your sugar, corn starch and lemon juice, let this reduce for another 8 minutes stirring every 2 minutes when bubbles form
4. you will start to see this reduction get thick in texture
5. while your sauce is reducing, in a bowl add your pitted cherries, sliced strawberries and blueberries
6. stir fruit together and add equal amounts to each ramekin
7. when your reduction is done, you will notice it is dark in color and thick in texture like candy, remove from the heat and pour equal amounts over your fruit mixtures into the ramekins
8. in a bowl mix together the cinnamon, vanilla, coconut sugar, oats, gluten free flour and vegan butter
9. with your fingers create a loose crumb and top the ramekins with the topping
10. place the ramekins on a baking sheet and bake for 30-40 minutes until the top is golden brown and there are bubbles in the fruit
11. let cobblers cool slightly, top with vegan vanilla ice cream and enjoy!
best served warm with a scoop of vegan vanilla ice cream
Tasting the kombucha. Here you gather the notes of the drink, the individual flavors your tongue picks up and is the basis of your recipe development. Upon tasting this flavor, I knew that the addition of fresh lemon to the cobbler was a must to brighten up the notes of hibiscus. It’s time to start baking, now that we are hungry!
The best part about cobbler, and especially this recipe is that it tastes great semi warm with ice cream, cooled down after baking and even better the next day!
I find recipes in small quantities hard to come by, so this recipe was created for you and 2 other friends to enjoy! Tag me in your summer creations so I can see how you are enjoying Health-Ade’s delish new flavor!
Do you guys remember when whoopie pies were all the craze? Well, some weird food trends take me years to get to, and these to me never hit me. BUT, I do love a dang good cream filled sandwich cookie when I can get my hands on them. I thought to myself, okay, so I love cookies, and I love cookie sandwiches, so why not do a brownie sandwich!
I love Justin’s chocolate hazelnut butter and I love it even more paired with brownies! This isn’t sponsored at all, I could literally just eat this by the spoonful! I mean seriously this is amazing! I hate that we have to preface that stuff isn’t or is sponsored now adays, like come on I just freaking love chocolate and hazelnuts and Justin’s makes a delish product!