Spring is just around the corner and that means, a good backyard sipping cocktail is a must! Slightly sweet, full of flavor and did I mention it has kombucha in it?! My go to spring cocktail will entice you to sit on the porch and enjoy your day!Read More
Ever since I was a kid and learned how to bake, Christmas revolved around 1 cookie! The chocolate crinkle cookie. Not only does this cookie embody Christmas for me and my family, it is damn delicious!
You roll them in powdered sugar and when they bake they create these beautiful crinkles! Hence the name!
I love to add hazelnut butter to my recipe! Nut butter adds a richness in flavor and a delicious crumble to the texture of this recipe! My all time hazelnut butter brand is Justin's! Their recipe is dairy free and taste even better than nutella! Thank you to Justin's for sending me the best package to bake with this holiday season!
Quality cocoa powder is also key! It adds the depth to the cookies that you need for chocolate cookies! By adding different chocolates with the cocoa powder and the hazelnut butter you add two levels of flavor that makes the sweetness pop! I mean HELLO YUM! Try these out this holiday!
I loveeeeeee healthier options for cookies! When my sweet tooth kicks it kicks in hard and I love a good cookie! But, when you have celiac sometimes you can't find one that satisfies! I tend to keep a few containers of cookies in the freezer for when those cookie cravings hit! I like to have my options and these are some great healthy nibbles!
I am a huge coconut fan! I love the taste of the dates mixed with the coconut, the crunchy but soft textures mix perfectly.
Let's start baking because its making me hungry!
Ingredients: Pre-heat your oven to 350° Fahrenheit and line your baking sheet with a silicon pad
- 1/2 cup of pitted organic dates
- 1/2 cup of raw almonds
- 1 cup of shredded unsweetened coconut flakes
- 1 teaspoon of organic honey
- 1/4 cup of coconut oil
- 1/4 cup of dark chocolate chips (the higher the percentage of cocoa the less likely there is any milk)
1. In a food processor pulse the dates until they are chopped into small pieces
2. Add in the almonds and pulse together until a crumbly dough forms (2 minutes)
3. Next, add in your honey and the mixture will become a sticky texture
4. On your prepped baking sheet, pinch 1 " pieces of dough and roll into balls
5. Once all the dough is pinches into balls on the baking sheet, dip a spoon into coconut oil and press the back of the spoon onto the dough balls. *this prevents the spoon from sticking when pressing the dough flat*
6. Place a little pinch of coconut flakes on top of the cookies and bake for 10 minutes until the coconut flakes are golden brown
7. When the cookies are out of the oven, heat your chocolate chips in the microwave with your 1/4 teaspoon of coconut oil
8. Drizzle the chocolate and coconut oil mixture on the top of the cookies!
9. Eat and Enjoy!
I woke up this morning and the baking bug had hit me hard. Starting a new job three weeks ago, I find that my routine with blog posting and baking has been set aside. I'm working full work days and come home and make my evening time full of cuddles and playing with my puppy. I've set my blog aside in the mean time and it has been extremely hard because I love blogging and I love all of my followers.
If it weren't for my favorite bloggers, both fashion and food I wouldn't be where I am today. Their strength has helped me jump into this world and really enjoy this platform. I love sharing my favorite recipes that are allergy friendly and all people who have allergies to indulge in the best things too!
I'd never made biscotti and I decided to jump into it and create a new recipe for it! I don't know if many of you know, but all the recipes on my website are curated and all original made in my kitchen! Baking to me is such an experiment and I love creating new recipes that taste amazing and make me feel great!
Now, lets start baking!
Chocolate Biscotti: Preheat your oven to 350° Fahrenheit
- 1/4 cup of palm shortening
- 1/4 cup of coconut sugar
- 2 tablespoons of maple syrup
- 1 1/2 cup of almond meal
- 2 tablespoons of creamy peanut butter
- 1 teaspoon of coconut milk
- 1 teaspoon of vanilla extract
- 1/4 cup of coconut flour
- 1 teaspoon baking soda
- 1/2 cup of dairy free chocolate chips
1. In a food processor, blend your palm oil, sugar, coconut sugar, maple syrup, baking soda
2. For about 2 minutes blend the almond meal, peanut butter, coconut milk, vanilla and the coconut flour
3. In a separate bowl, remove the dough from the food processor and put it into a separate bowl
4. Add in your chocolate chips and stir until combined
5. On a cookie sheet, spread out your dough and using your hands combine the dough into a square for your cookie shape
6. Bake for 20 minutes on a 350 degree oven
7. When the cookies have cooled, using a sharp knife cut length wise and then cut horizontally into cubes