Mother’s Day Menu: Just Desserts

 There was a time a few years ago where I wanted to open a restaurant dedicated to just chocolate & desserts. A place where you could order the best chocolate cake with rich chocolate ganache frosting, or a decadent chocolate fudge filled brownie with warm ice cream and hot fudge sauce…

And when you left said restaurant, it would be similar to a scene from Willy Wonka and The Chocolate Factory. No, you wouldn’t get a dip in a chocolate waterfall/lake, although that would be fantastic. Instead, you’d need to be rolled out of the restaurant like a large blueberry.

 Sounds incredible right?

This Mother’s Day, I decided to put together something that would speak directly to my love language. Food & chocolate. (Another love language of mine is a day at the spa, a nap with my sleeping babies, a new wardrobe, a facial, a haircut, time to shave my legs, a bubble bath in a clean bathtub, new shoes, eyebrow wax, and a nap. Did I say that already?)

 

On The Menu:

Vegan Chocolate Cupcakes w/ Fluffy Vegan Vanilla Frosting

Dark Chocolate Ganache Covered Frosting

Peanut Butter & Chocolate Chunk Crispy Bars

Rich Chocolate Truffles

So this Mother’s Day, do those woman in your life a favor. Screw a nice candle light steak dinner. Send her straight to a table full of chocolate.

Trust me.

1 million points for you!

(P.S. All of the recipes for the desserts will be up on the blog in the next few days!)

***************************************************************************************************

A special thanks to Party Pail for sending me such adorable party accessories to make this Mother’s Day Dessert Party perfect! The table cloth, napkins, straws, streamers, and plates were all from Party Pail!

Soft and Chewy Baby Mini Cinnamon Cookies

Sisters fight. A lot.

I never had sisters, so I really never had a problem with my younger brothers wanting to play with my polly pockets. It was more along the lines of ME taking their GI Joes for Barbies new husband. He came with a hummer and a camo uniform. So hot.

Around here, the fighting can become intense. One see’s toy that one wants, and then BAM! Light bulb moment, and the other decides they want the SAME exact toy…

Sadly for Sweet Pea, she usually is the one getting pushed around by her older sister, and too often she’s on the ground in tears because Boo hip chucked her away from the toys.

My mom told me a story of how my older brother was the same way to my younger brother. Than one day the younger shoved a pencil in the older’s back, and well…I don’t really know how to end that story…

Luckily for Sweet Pea Boo has preschool during the week, which gives lil sis a few hours at home with all the things she “isn’t allowed to play with.” She will run up to me in excitement holding her sisters favorite toy. Then she slobbers all over it, and chews on Sleeping Beauty’s head. Sisterly revenge at its finest.

Not only does Sweet Pea miss out on some, scratch that, all of the toys…But she also misses out on a lot of food. Her teeth are slowly coming in, so it’s still hard for her to chew some solids. I decided I wanted to make a soft and chewy cookie just for Sweet Pea! Something she could hold in her hand, and eat on her own.

These are the perfect cookies for little babies! They are so soft and melt right in your mouth, so you don’t have to worry about big chunky pieces.


Soft & Chewy Mini Cinnamon Cookies
 
Prep time
Cook time
Total time
 
Wholesome & perfect finger food snacks for your little ones. They melt right in your mouth, so you don't have to worry about large dangerous chunks!
Ingredients
  • ½ oats
  • 2½ cups flour-whole wheat, spelt, white-wheat, etc.
  • 1½ tsp. baking soda
  • 1 TB. cinnamon
  • ¼ tsp. nutmeg
  • ½ c. chilled or solid coconut oil
  • ¼ c. honey(note:for babies under 1 use maple syrup)
  • ½ c. water
Instructions
  1. Using a food processor, process oats until it turns into a fine flour, or most of the oats have been processed.
  2. Add in flour, baking soda, and spices and process for about a minute.
  3. Add coconut oil and pulse until fine crumbs appear.
  4. Next add honey and water and process until a thick and sticky dough comes about.
  5. Preheat oven to 350, and prepare a baking dish with parchment paper.
  6. Get two more pieces of parchment/wax paper and place dough between the sheets.
  7. Roll out dough until about ¼ of an inch thick. (You can roll out sections of dough since this makes alot!)
  8. Remove top sheet and sprinkle top with a little flour. Using a cookie cutter, cut out desired shapes.
  9. Dip a thin metal spatula in flour and remove cut outs and place on a baking sheet.
  10. Bake in oven for 4-6 minutes. Remove and let sit on baking sheet to cool.
  11. (For a softer cookie do 4 minutes, and for more crispy do 6)
  12. (Note: You can also use bigger cookie cutters, but the cooking time may vary.)
  13. TO FREEZE:
  14. If you want to freeze dough to make at a later time, place uncooked dough cut outs onto baking sheet and freeze in the freezer for 20 minutes. Then place them in a container and store in the freezer until needed. Add 1-2 minutes to cooking time.

 

I could not keep Sweet Pea’s hands from grabbing them while I took pictures! She was so excited, especially since they were so easy for her to eat!

One of the things I love about this recipe is that you can make some and freeze the rest for later, especially since this recipe makes A TON of mini cookies! Of coarse you can always make bigger shapes too!

And guess who had a bright idea that little sister needed to learn how to share her cookies…

Well…At least i’ve got 5 dozen others, so there is plenty to go around! 🙂

The BEST (Healthier) Vegan Chocolate Chip Cookies

Saying something is “The Best” basically makes me think…really??!! I mean, is it truly THE BEST or are you just saying that to rope me in and entice me? Are you a liar liar pants on fire, because if it’s honestly THE BEST well, that’s big. Huge. Crazy.

With that being said, these cookies really are…The Best.(I know..Really??) Let me just preface it by saying that The Best to me could be THE ultimate worst to someone else, and then you really will believe that I’m a big fat liar just trying to make friends. But if we have different levels of what taste good then maybe we should keep our relationship strictly frienemies. (Friends/Enemies). That’s probably best.

You see, my idea of the perfect cookie is soft and chewy with barely any bite or crispy-ness. But others might like a little crisp. I’ve just always loved that certain brand of tiny cookies that you can buy from the grocery store that are so soft and melt in your mouth perfect. After 7-8 of those, I swear all my problems go away.

So as I was playing around in the kitchen, trying to find a cookie that had whole grains, minimal (natural) sugar, healthy fats, and VEGAN, I almost screamed out loud as I took my first bite.

And lucky You (and me), my beloved camera is broken and I don’t have drool worthy pictures to convince you…(Insert sucky face here…)

But I filmed a VLOG for now, and as soon as my camera comes back I will do a post with drool worthy pictures!

I just couldn’t wait to share…

 

 

No Bake(Or Bake) Anytime Banana Oatmeal Chocolate Chip Cookies

Let’s count the number of times a day my daughter asks me for a cookie…

While we are at it, let’s also count the number of times a day that I WANT to be eating a cookie.

If you guessed the number 56, you are right. I’m assuming this is perfectly normal right?

If you follow me on Facebook, you know that I mentioned putting together an Ecookbook of Kids Breakfast Foods. I’ve been working on recipes left and right,  and yesterday I started working on breakfast cookies. I made three different kinds of cookies, and I ate about 2…plus 4.

I love anything quick that you can grab when you are running to the park,  to the store, going on a road trip, etc. A sweet treat that’s filling and full of wholesome ingredients. It’s also the perfect treat for when you are watching grown men cry on the Bachelorette. That part has been tried and tested.

These started out as a No Bake treat, but I wanted to try it as a baked cookie as well. I’m going to state the obvi here and say that it’s not your traditional crunchy super sweet cookie like you might be used to. It’s thicker, full of oats, and sweetened with bananas and a touch of honey. You are more than welcome to add a little more sweetener too! 🙂

It’s completely optional if you dip it in a jar of drippy creamy peanut butter…Actually that’s not an option. It’s a requirement. But watching a group of men and 1 woman experience an amazing roller coaster of emotions all for love IS an option…Shhhh…We all know that that’s a necessity as well.

Printable PDF Here: No Bake (Or Bake) Banana Oatmeal Chocolate Chip Cookies

It’s now 7 in the morning, so I think it’s safe to say…

Time for a cookie!!

 

Grain Free Peanut Butter Cookies & Why I LOVE Coconut Flour

Sometimes I want a particular thing, and I want it a certain way.

And despite what my husband might say, that doesn’t happen on a regular basis. Every other day at the most. And usually always on weekends…

Like, why does every basketball game on TV HAVE to air the same time Real Housewives/Bachelorette is on? (Not to mention there is like 4 games at the same time…) Or why can’t I just walk into a clothing store and find and item of clothing where my bum cheeks aren’t hanging out?

Also, why is it bathing suit season? I just need like 1 more year and then I might be ready…

You see, I really wanted to make a peanut butter cookie out of Coconut Flour, just like I made this Single Serving Chocolate Chip Cookie. I didn’t want to add any dry sugar and I wanted it to be super easy. I searched a lot of recipes, and then somehow I eventually ended up looking at these amazingly delicious looking Snicker Cupcakes. I almost said screw it.

I almost made cupcakes.

But then I remembered that if I made cupcakes those super short shorts wouldn’t fit, and bathing suit season would need to be put off for at least another 3 years…

And I live in Vegas where it’s 102 degrees this week and people live in their bathing suits, so obviously cupcakes weren’t an option. (And turning on the oven for cookies really isn’t either…) But for the sake of this blog post and those reading it, I made the cookies.

I ate 5 of them.

And I’m wearing my bathing suit. With Booty Shorts. And an oversized robe to cover it all up.

Printable Recipe Here: Grain Free Peanut Butter Cookies

I love these cookies because you can either roll them up or flatten them out a little!

If you are wondering why I was trying so hard to bake with coconut flour, here are just a few of the many reasons why I LOVE it! 🙂

See…having things exactly the way you want it is NEVER a bad thing….

🙂

3 Ingredient Homemade Samoas

I was never a girl scout.

Honestly I don’t really know the reason why, but I’m assuming it’s because I related girl scouts to camping, which is like the worst recreational activity ever…

I know. I offended many of you. I don’t even know if the girl scouts go camping, I could be totally wrong. But I figured the two went together, and the only place I lay my head down to sleep at night is either in a home or a hotel. A place without crickets, bats, and daddy long legs. AHH, my skin is crawling just thinking about it!

I know. I hate myself too.

Ok all diva-ness aside, I have this picture of me on a family camping trip wearing huge hiker books, short shorts, an oversized sweater, my hair divided into FOUR braids, rainbow colored braces, and dots all over my face. I had a huge smile on my face and a large s’mores in my hand.

Despite being completely happy in that picture, it scares the crap out of me. Those braids…Never again. Ever.

Where was I? Anyways, despite never being a girl scout I do love them. They are so sweet and innocent standing outside the store asking me to support their troops and buy their delicious cookies. A simple no is not easy, especially when your two year old notices what they are selling and screams, “I WANT COOKIES!!”

Then you feel bad as you pull your screaming daughter away from the box’s of delicious-ness, meanwhile capturing a glimpse of the little girl scouts staring you down with pouty eyes like you just ruined their hopes and dreams and wishes.

So what do we learn from all this?

Don’t go camping and always walk into the opposite side of the store from where the girl scouts are standing. Trust me on this one friends…Just trust me.

Homemade Somoas 

Ingredients:

17 large dates

1/2 c. coconut flakes (unsweetened)

1/4 -1/3 c. chocolate(in bar or chocolate chip form-I used a 90% cocoa bar)

Directions:

1. In a food processor, process the dates until fully processed and a paste forms. Roll paste into 1 inch balls. Wet(wash) hands a little to make it easier to handle.(The dough will be a sticky!)

2. Place dough onto parchment paper and place in the freezer.

3. Turn your broiler on to the LOW setting. Spread coconut onto baking sheet and place under broiler for about 2-3 minutes to toast. Careful, it burns quickly!! See below…haha

6 minutes in Broiler

4. While coconut is toasting (or after it’s done), melt your chocolate. Take out your dough balls from the freezer.

5. Wet the back of a spoon, then shake it off to remove access water. Flatten the dough balls till the make a flatter cookie. (Not completely flat.) Continue to wet spoon after each one. (If you don’t wet the spoon, the dough will stick to the spoon.)

6. Next take the wet edge of the cookie and press it into the toasted coconut. Then flip the cookie over and drizzle a little melted chocolate on it. Place cookie coconut side down and let set until chocolate hardens. (You can make this happen faster by putting it in the fridge/freezer for a couple minutes.)

7. Turn the cookie over and drizzle remaining chocolate over the top. Let chocolate harden before eating.

Actually, shove the whole dang thing in your mouth…

Take that girl scouts! 😉

 

(The BEST) Whole Wheat Chocolate Chip Pumpkin Cookies

So I do this thing where I make cookies for my husband. Being the amazing wife that I am, I always make sure they are healthy and full of good and wholesome ingredients because let’s face it…For lunch he probably had a hot dog from 7/11 and that’s just sad.

I also remember that he’s human, so I usually always throw a large helping of chocolate chips to off set the healthy-ness is hopes that he will forget that I made it with whole wheat and focus purely on the fact that I made him cookies and therefore I deserve roses or something like that. Also, that was a super long sentence.

Anyways, most of the time I make these special cookies my husband notices rather (too) quickly that these aren’t buttery-sugery cookies that really nice(r) wives make their husbands. So he kindly eats one and well…that’s about as far as it goes.

After making dozens of healthier cookies I’ve learned that I don’t have to always sacrifice taste, but texture has somewhat been a problem. Most cookies become more cake like and then after a few days, well they aren’t that great. But rest assured, I’ve eaten every failure without even thinking because…well..let’s move on shall we?

So fast forward to these cookies.

When these cookies came out of the oven I was a little hesitant to try them because I was used to so-so tasting cookies, but as soon as I ate one, shared some with Boo, then proceeded to eat like 7 more I KNEW these were a keeper!

I’ve learned quickly a few things when adapting cookie recipes, and what works and what doesn’t. Here are just a few of those things:

It’s amazing how coconut oil can take the sub of butter/margarine in practically any recipe! And if you are worried if it has a coconut flavor, it most definitely doesn’t. It takes on a nutty butter flavor, and you MUST put it on toast…or popcorn…or rub it on your legs because that’s sexy.

You know what else you MUST do?

Make these cookies…

Whole Wheat Chocolate Chip Pumpkin Cookies-Adapted from Picky Palate

Makes 12 cookies

Ingredients

1 1/2 c. whole wheat pastry flour

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. coconut oil-solid form

1 c. maple sugar

1/2 c. pumpkin puree

2 TB. molasses

1 egg or flax/chia egg

1 TB. vanilla

1 bag chocolate chips

Directions:

1. Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. In a mixing bowl add coconut oil and sugar and beat for about a minute or so until fluffy. Add in puree, egg, vanilla, and molasses. Beat until combined, then add dry ingredients and mix until incorporated. Fold in chocolate chips.

2. Using a larger ice cream scoop, scoop batter onto prepared cookie sheet. Flatten cookie just a little bit, then bake for 12-13 minutes. Once cookies are done, immediately remove from pan and place on cooling rack.

The second the hubs got home I told him I made some cookies, and the first thing he did was make a ‘Yea I am super excited, not really face…’ But after his first bite, his face went from lam-o to….

I am now going to end this post like I do many others…

Best.Wife.Ever.

 

Anytime (Veggie) Cookies

So I’ve got this child…

She’s 100% sassy and tell’s it how it is, and right now it’s completely working against me.

Literally every single morning when we wake up this is the conversation Boo and I have:

Me: “Boo, what would you like for breakfast?”

Boo: “I want chocolate milk.”

Me: “How about we start off with something different. Would you like a smoothie instead? “

Boo: “NOOOOOO! I WANT CHOCOLATE MIIIIIIIIIIIILLLLKKK!!!” (Followed by throwing herself onto the floor, screaming…louder…and louder…)

Did you know I start off everyday with a headache?

Despite my best efforts in trying to hide all things sugary and sweet from my wee littles, I know that the subject…and the food…is unavoidable.

So where do we draw the line? Do we say yes to a little bit of sugar? Or do we just avoid it at all cost?

Here’s my take on it:

Life is about living and enjoying. I would be lying if I didn’t say that eating a rich piece of chocolatey cake on a special occasion didn’t make me the happiest girl in the world. I definitely wouldn’t ever want to deprive my kids from experiencing the joy that comes from eating delicious food.

But to me what makes ‘treats’ so enjoyable is that they aren’t something you eat everyday, that’s why they are special.

My goal is to teach my children to not fear food, or worse yet…stuff their face with cheetos and ding dongs at school when I’m not looking because they have been deprived at home.

Hopefully I can teach my kids the value of food, and how it’s best when it’s natural and wholesome. But that on occasion, a cookie isn’t going to hurt.

That cookie is meant to be enjoyed and savored…

And if you are a mom like me, with a child like Boo, then you know that asking Mom for a cookie can sometimes be a daily battle.

Which is why we have things like ANYTIME cookies…

Something a little sweet that we don’t have to feel too guilty about.

And something that can help avoid any tantrums at all cost…

Let’s be honest…THAT alone is completely worth it!

Anytime (Veggie) Cookies

Ingredients:

2 1/4 c. spelt flour

1 1/2 c. oat flour

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. garam masala

dash of salt

1 egg

1/2 c. coconut oil

3/4 c. coconut sugar/date sugar

1 c. finely grated zucchini, or 1 c. finely grated carrot, or a combo of the two

1 TB. vanilla

1/2 c. of either the following: blueberries, chocolate chips, walnuts, raisins, etc.

Directions:

1. Whisk flours, oats, spices, baking soda, and salt together.

2. In a separate bowl whisk egg, oil, sugar, zucchini, and vanilla together. Pour into dry ingredients and stir until incorporated. Fold in 1/2c. desired add in. Using a large ice cream scoop, scoop cookie dough onto prepared baking sheet. Press down dough with fingers so it flattens a little bit.

3. Bake at 350 for 13-15 minutes.

My favorite way to eat these is to keep them in the freezer, then I reheat them, add some almond butter on top…and well…then I eat like 5 more.

It’s all about moderation.

Best.Example.For Boo.Ever!

Sugar Cookies

Sugar cookies are like in my top 5 of favorite cookies.

Like, I love them.

My mom makes AmAzInG sugar cookies, and you can’t just eat one. You want to eat like…a dozen.

(Like, I’ll stop with the likes.)

But seriously,

Have you ever seen those grocery store sugar cookies. The ones shaped like circles with colorful frosting and delicious sprinkles on top.

The ones that taste like soft and chewy buttery marshmallow sugary goodness?? I hope they serve those in heaven.

I’ve been wanting to make sugar cookies for the blog for months now! I’ve been a little nervous to attempt them, because I know what goes into really good sugar cookies.

Lots a butta.

Lots a suga.

I just couldn’t figure out how I would make the cookies taste good and chewy, without all the ingredients that make sugar cookies well…good and chewy.

Yet, I succeeded!

Chewy, sugary, ‘buttery’, and soft.

Now, I know what your thinking..’Umm your cookies are brown? Sugar cookies look nothing like that!’

Yes, I know they don’t appear to be sugar cookies, and instead they look like hippie whole wheat crackers, but shame on your for judging a book by it’s cover.

They may be brown.

Hippies will probably love them.

But I can promise you this…You definitely won’t be able to stop at one! 🙂

Sugar Cookies

Ingredients:

1 1/2 c. spelt flour

1/2 tsp. baking powder

dash of salt

1/3 c. coconut oil

1/2 c. coconut sugar

2 tsp. vanilla

2 TB. non dairy milk

(Extra flour for rolling and cutting dough)

Directions:

1. Whisk together flour, BP, and salt in a bowl and set aside. In another bowl, beat together oil, sugar, vanilla, and milk. Slowly add in dry ingredients until dough comes together. It will be sticky/a little oily.

2. Wrap dough in plastic and place in fridge for at least 20 minutes to let chill. Once dough has chilled, take it out and begin to work with the dough. Most likely it will be a little tough and may crumble. Don’t worry, that’s what it is supposed to do. Start to work dough in hands, until the dough is rollable. Dust table surface with flour, and top of dough with flour as well. Roll out dough, while continually dusting the top of the dough with flour. Roll dough to desired thickness.  (The thicker the cookie, the more chewy.) Cut desired shapes and place on prepared baking sheet. 

(Tip: Because the dough is made with an oil, the surface will get a little greasy, so don’t be shy with the flour. While rolling out the dough, it may crack. Don’t worry, just push the dough back together, sprinkle with flour, and continue to roll. Also, dip a thin metal spatula in flour and use that to transfer the cookies from table to cookie sheet.)

3. Bake cookies in a preheated 350 degree oven for 8-9 minutes. Take out of oven, and let sit on cookie sheet for about a minute, then remove to cooling rack. Let sit until cookies have hardened. (This will make chewy cookies. For a more crisp cookie, cook a little longer, and make thinner cookies.)

Some of the cookies I sprinkled with coconut sugar, and the others I topped with a coconut butter frosting. I haven’t developed a natural frosting that is ‘comparable’ to royal icing (aka without powdered sugar) but someday I will. As for now, this frosting was great!

Strawberry Coconut Butter Frosting

1/2 c. coconut butter

2 strawberries

2 TB. agave

1 tsp. vanilla

Hope everyone has a fun and safe Fourth of July!!

Here is a picture of us last year:

Can I just say how that last pic of Boo makes me so sad! 🙁 She used to be so little!

Have a great day everyone!

Grain Free Sugar Free Chocolate Chip Cookies-Single Serving

Baby Boo has this thing where she gets some sort of sickness every month. I’m not sure why, but it seems like with each month there is some sort of cold, rash, fever, ear infection, virus, etc. going around and Baby Boo’s immune system welcomes them in with wide open arms.

This weekend, Baby Boo just so happened to have a high fever for 4 days straight, which left us stuck inside giving lots of cuddles, watching more than enough Mickey Mouse Clubhouse, and lots and lots of sweet eats.

When Boo is sick all she wants is sugar…Ice cream, applesauce, cookies, popsicles, juice, chocolate milk…

COMMON!!

Actually she’s one smart cookie, no pun intended, and probably knows that every time she gets sick we spoil her rotten and will give her anything to eat just as long as she has SOMETHING in her body.

Sorry Boo.

Can’t pull a fast one on this mama!

You want ice cream?

Hello Banana Soft Serve.

You want a smoothie?

Hello veggie packed green drink.

You want a popsicle?

Hello homemade popsicles made from dates, blueberries, and coconut milk.

You want cookies?

Hello grain free, sugar free, single serving chocolate chip cookies!

Try and say that 5 times fast…

Grain Free and Sugar Free Chocolate Chip Cookies-Single Serving

Ingredients:

1 1/2 TB. almond flour

1 1/2 TB. coconut flour

dash of salt

1/4 tsp. baking powder

1 TB. melted coconut oil

1/2 tsp. vanilla

1/2 tsp. chia seeds mixed with 1 tsp. water to form gel

1 TB. mashed banana or date puree

2 TB. chocolate chips*-100 % dark chocolate bar cut up, cocoa nibs, raisins, etc. would all be a good non-sugar option. Feel free to add reg. chocolate chips, they just won’t be sugar free.

Directions:

1.Preheat oven to 350.  Mix dry ingredients together, then add wet. Mash/mix together until dough forms. Mix in chocolate chips.

2. Form ball into cookie and drop onto prepared baking sheet. Flatten cookie out to desired thickness. (The cookie won’t expand.)

3. Cook for 15-18 minutes. You can also make two smaller cookies, which will cook at a less time.

Chocolate Chip cookies are the necessity to every sick day.

Especially when you are already feeling crummy and you the last thing you want to do is eat something to make you feel worse. (AKA like two sticks of butter and two cups of sugar.)

I think Minnie would agree, don’t you?

Now, excuse me while I go tell Boo her fever is gone and it’s back to work! I think she is getting used to the sick life a little too much…