Almond Flour Coconut Chocolate Chip Cookies

I can’t tell you how much these cookies saved my sanity. I’m talking a serious Hallelujah moment. I was this close to throwing it all away and digging right into my jar of ‘regular chocolate chip cookies’ after the first day my oldest went back to school.

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

I never realized how much my oldest played a major part in the entertaining of my two youngest. They followed her everywhere, played what she played, and did what she did. The minute we got home from dropping her off, the two youngest both looked at me like, “Now what?”

The whole day was spent playing, reading, peek-a-boo-ing, songs, games, and then I told myself…”I’m out of ideas!” It was only lunch time and I still had 3 hours to go…

So we started round 2 of play dough and “Let it Go” on replay and I busted these cookies out in desperation. Usually when I do things like that, the recipe NEVER turns out. But I think the sanity Gods were on my side, because 5 cookies later I decided these were something that definitely needed to be shared…

 

Almond Flour Coconut Chocolate Chip Cookies via The Diva DishAlmond Flour Coconut Chocolate Chip Cookies via The Diva Dish

Almond Flour Coconut Chocolate Chip Cookies
 
Ingredients
  • 2½ cups almond meal/flour
  • 2 TB. coconut flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ¼ c. almond butter**
  • 1 TB. vanilla
  • ½ c. pure maple syrup
  • ¼ c. melted coconut oil
  • ¾ c. chocolate chips
  • ½ c. unsweetened shredded coconut
  • **I used stir natural almond butter, which contains more oil than a no stir almond butter. If your almond butter isn't a natural kind, or has a less oily base, just add 1-2 tsp. additional oil.**
Instructions
  1. In a small bowl, whisk together flours, salt, and baking soda. Set aside.
  2. In a larger bowl, whisk together almond butter and vanilla. Next whisk in maple syrup. Slowly whisk in coconut oil until incorporated. Add the dry to the wet, and using beaters, beat together on slow the ingredients.
  3. Fold in the chocolate chips and coconut.
  4. Preheat the oven to 350 degrees.
  5. Using a small ice cream scoop, scoop batter onto cookie sheet. Using your fingers, flatten the tops of the cookies slightly.
  6. Bake 8-9 minutes, let cook and eat!
  7. Cookies will soften a little once stored in a container.

 

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

And by shared I mean alone in your room sharing with you, yourself, and…you.

These cookies are soft and chewy on the inside, with a slight crunch on the outside! I couldn’t believe how perfect they turned out, especially being made without regular flour and liquid sweetener!

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

Save the ‘regular’ chocolate cookies for when things start looking really bad…

Like when your daughter asks to play “Let It Go’ for the 645 time. That’s when you know it’s bad.

 

Healthy Cotton Candy Milkshake

*Who doesn’t love that melt in your mouth super sweet spun sugar?! Imagine that flavor in a  cold milkshake form, and wait for it…It’s also healthy too! Read below for the recipe!* 

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So on Friday June 17th, I quite sugar.

No chocolate, candy, bites of cookies, cupcakes, licks of frosting. It wasn’t easy, but I did it…

cotton candy milkshake from the diva dish

For 6 hours.

Listen. I love the idea of quitting sugar. Never touching a cupcake again and poo poo-ing at the sight of an ice cream cone sounds amazing to me. I don’t want to love it/lust it/dream of it…But I love sweets, baking, tasting, licking…did I paint the right picture?

Now, being that it’s summer and I live on the surface of the sun, I am constantly taking my kids swimming which means I’m constantly in a bathing suit. I eat healthy and I workout, but I know that I could always kick it up a notch and be like I used to be when I didn’t have kids. When I shopped religiously at whole foods instead of buying diapers. When I sat down and ate lunch quietly, instead of eating my kids leftovers. When I didn’t wear size ‘training bra’ because of nursing…#goodol’days

cotton candy milkshake from the diva dish

So I told myself I was quitting sugar on Friday. I told everyone I knew, because everyone cares. I think I told my husband 3 times.

But something happened Friday, earlier than expected. I had a migraine and was just so hungry, moody, grumpy, and well…please tell me you understand?

I just had to give in and have a few pieces of dark chocolate. For some reason it brought me comfort, and eased the burden of that horrible Friday afternoon when the unexpected happened….

cotton candy milkshake from the diva dish

Honestly, I was disappointed in myself. How could I not go a day without chocolate?!

But then I remembered that I’ve never been one to follow ‘healthy lifestyles’ where we completely limit our selves from food, especially our favorite food. Should we moderate and eat sparingly, definitely. But to tell myself I would never have sugar again…That’s like, criminal.

 

healthy cotton candy milkshake from the diva dish

So even though I only went 6 hours without sugar, I feel totally better and like a whole new person!!! (Joking.Joking.)

But I definitely reminded myself not to be so hard, and that sometimes jumping all in and saying I’ll NEVER do that again is probably not the right way to improve at something…Especially when it comes to living a healthy lifestyle :).

And for those days when you want to limit the sweets, but still need to conquer those tastebuds….

cotton candy milkshake from the diva dish

 
Healthy Cotton Candy Milkshake
 
During the summer, these delicious cotton candy grapes pop up in grocery stores! They mimic almost exactly the taste of that sugar treat!
Ingredients
  • ½ c. milk of choice
  • 2½ c. cotton candy grapes, frozen optional
  • 1 c. ice
Instructions
  1. Blend all ingredients together in a blender until creamy! Serves 2-3 people, enjoy!

 

Have you guys seen the cotton candy grapes at grocery stores during summer time?! I can’t believe how much they taste like the actual treat! I bought the store out because I didn’t want to share in it’s deliciousness, so hurry and check your local stores before I come and steal those too ;)!

cotton candy milkshake from the diva dish

I asked the girls if they could share a milkshake so I could put two straws in one and take a picture, but  they had the same reaction as if I asked chop off their dolls heads so….

Two straws and two cups it is!!

 

 

The BEST Strawberry Cupcakes w/ Strawberry Buttercream!

*These are hands down the yummiest, fluffiest, and most fresh tasting strawberry cupcakes ever!* 

Valentines Day is kind of a big deal at our household, and to top that off my little baby has a birthday a few days before! We’ve got pink thrown up all over the house, heart pictures and talks of boyfriends, valentine notes attached to sugar…

And cupcakes. The BEST Strawberry Cupcakes!

Now, before we get to the recipe, let’s talk about my wonderful experience with Valentines during…High School.

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva DishThe BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

When I was in High School, our school did this thing where we could purchase a Valentine Gram for a dollar, and then during one of the periods a bubbly student from student council would deliver you a personalized card to your class. I think there was candy attached or a balloon. Something obnoxious, in which I wanted so bad.

It was the most painful thing every year.

 

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Each Valentines Day the same girls/guys would receive Valentines Grams as they laughed it off as kind of a, “who, me?!” mentality.  Meanwhile I would sit there counting down the minutes until lunch time so I could purchase a BRC (bean, rice, cheese) burrito. Priorities right?

One year I received a Valentines Gram. I don’t exactly remember it, but I’m pretty sure everyone in class looked at me like, “Do you even go here?”

And then one kid shouted, “Yes! She’s the burrito girl!”

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva DishThe BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

I remember sitting there with butterflies in my stomach thinking that maybe, just maybe it could be from so and so. Or maybe that other so and so…He was totally hot.

As I ripped in half that little heart sticker that held it together I began to feel flush in the face. Kind of like the same feeling I get just before that burrito hits my mouth. I had visions of my whole life changing and that maybe my life would turn out to be a Mary-Kate and Ashley Movie after all!

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

This is what the Candy Gram said,

” Roses are Red, Violets are Blue, Sugar is Sweet and So Are You! Happy Valentines Day! Love….”

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva DishThe BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

…Nicole!”

Aka, my best friend. #soabouthoseburritos

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Strawberry Cupcakes w/ Strawberry Buttercream Frosting
 
Serves: 13
Ingredients
  • For The Cupcakes
  • 1½ c. flour, unbleached white
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ c. buttermilk, or ½ c. milk + 1 tsp. vinegar mixed together
  • ¼ c. strawberry puree*
  • 1 stick unsalted butter, melted
  • 1 c. pure cane sugar
  • 3 large eggs
  • 1 TB. vanilla extract or 2 tsp. vanilla bean paste
  • Opt: 3-4 drops red food coloring
  • For The Frosting
  • 2 sticks unsalted butter, softened, room temperature.
  • 4 c. powdered sugar
  • 4 TB. strawberry puree
  • 1 TB. Vanilla extract, or 2 tsp. vanilla bean paste
  • (Opt: 2-3 drops red food coloring)
  • dash of salt
Instructions
  1. (For the Cake)
  2. Preheat the oven to 350 degrees.
  3. In a bowl, sift together the flour, baking powder, and salt. Set aside.
  4. In a mixer bowl add butter and sugar. mix together until fluffy on low speed for 30 seconds. Next add in eggs one at a time, followed by vanilla.
  5. Add your strawberry puree to your buttermilk.
  6. Add ⅓ of the flour mixture to the batter, followed by ⅓ of the buttermilk mixture. Continue doing this until the flour and buttermilk are gone. Do not over mix the batter.
  7. Add in the food coloring if you prefer. You can mix it in, but not fully to give it a swirled look.
  8. Add batter to prepared muffin tins, filling ⅔ of the way full. It will make about 12-14 cupcakes.
  9. Bake for 15-20 minutes, or until done.
  10. (For the Frosting)
  11. While the cupcakes are cooling, make the frosting.
  12. Beat the butter until fluffy. Add in the rest of the ingredients and beat until fluffy.
  13. (opt:) You can tint half of the frosting mixture and pipe both frostings together in one piping bag. Just add one color to one side, and the other color to the other. Then pipe the frosting onto the cupcake! Top with sprinkles and enjoy!

 

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Moral of the story…Burritos before Bros.

Happy Birthday to my little baby! I can’t believe you are one!!

Healthy Caramel Popcorn

Due to the fact that Monday night’s around our house are basically a national holiday, being Bachelor night and all…How about the perfect trash TV treat to go with it, eh? Eh?

Healthy Caramel Popcorn via The Diva Dish

I know it’s ridiculous to how much I look forward to a scripted once in a lifetime romantic television, and I probably should end my night reading a book that will makes my brains all smarts n’ stuff…But, like have you ever seen the Bachelor?! How could you not love it?! Everyone is emotional, drunk, bat shiz crazy, and after a day of messy kitchen’s and back talking toddlers, it’s just what I need.

Is that sad?

No, no It’s not. Because today my 5 year old told me I was ruining her life because her pony tail was crooked.

BRING ON THE CRAZY!

Healthy Caramel Corn via The Diva Dish

The best way to watch the Bachelor in my opinion is with a group of girls. Everyone’s dressed in yoga pants bringing forth delicious goodies, and we all pile together on a couch to judge other crazy women. I’ve tried watching it at home with my husband, but he just mocks me. Especially during the scenes where the girls are in bathing suits…OH he just can’t leave the room because he HAS to tell me how ridiculous this show is!

He doesn’t get it.

It’s a once in a lifetime opportunity, and people are working on themselves and really finding out who they are! Pure gold.

And trust me, I’m pretty sure we would all find out who we really are as we traveled the world with our Boyfriend and his 16 other girlfriends. LIKE…Oh crap. I’m awesome.

Healthy Caramel Corn via The Diva Dish

Healthy Caramel Popcorn
 
Ingredients
  • ½ c. popcorn kernals
  • 2 TB. coconut oil
  • ⅓ c. coconut sugar
  • salt
Instructions
  1. Get a large baking sheet out and set aside. This will be used to pour the popcorn on once done.
  2. Add coconut oil, coconut sugar, and popcorn kernels to a stove top popper. Turn the heat on medium/low and stir the popcorn mixture together continuously. (This allows the coconut sugar not to burn.)
  3. As the popcorn begins to pop, continue to stir the mixture slowly until the popcorn begins to decrease to a slow pop.(If you open the lid, the popcorn will have made it's way to the top.)
  4. Pour the popcorn on the baking sheet, and spread it out. Let it cool, then enjoy!
  5. Store in an airtight container for 3-4 days.

This popcorn was amazing! The second It was ready to eat, I couldn’t stop. I love the fact that it’s made with a natural sugar, and there is a little bit of crunch and caramelization on there. I had this on the counter in a jar while family was in town and people could not get enough of it!

Now…Before we get to this weeks dinner menu and workout schedule, I thought I would leave with this…

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Basically how we are when it’s time to eat, right?

weekly dinner

Monday: French Bread Pizza, using whole wheat french bread, veggies + fruit

Tuesday: Cilantro Lime Chicken Burgers w/ Roasted Corn, and fruit

Wednesday: Slow Cooker Chickpea Curry w/ Brown Rice or Quinoa, Naan Bread (Recipe to come!)

(Use THIS recipe as a substitute!)

Thursday: Whole Wheat Oatmeal Pancakes, and scrambled eggs +spinach

Friday: Turkey Meatballs (sans tomato sauce), Mashed Potatoes, Roasted Carrots

Saturday: Night off!

workout

Monday: Run (I started a couch to 10k app!), 10 minute stretch

Tuesday: Walking kids to school, HIITilates Booty Workout, via Blogilates. Quick Leg & Butt Sculptor, via Blogilates, stretch

Wednesday: Run (Couch to 10k app.) 10 minute stretch

Thursday: Walking kids to school. Instense Ab Burn, Via Blogilates. Bikini Arms, via Tone It Up!

Friday: Bikini Yoga Flow, via Tone It Up

Saturday: Run, (Couch to 10k app), 10 minute stretch

Sunday: Rest

 

Enjoy your week! May it be the most romantic and exciting week of your life!!

 

 

 

 

 

 

 

 

Mom’s Gingerbread Cookies

*This is not an exaggeration. Hands down, these are the best Gingerbread cookies I’ve ever had. And many friends and family agree!*

Not many grandmas have Facebook pages created on behalf of things they’ve said…But mine does.

The BEST Gingerbread Cookies via The Diva Dish

I’m pretty sure I’ve talked about her before on the blog, and her name is Grandma B. Every so often she will come out to visit my little family and spend a few days. It’s always an adventure. There are always memories made. And you never forget when Grandma B. visits. Ever.

From the second you open the door you hear squeals of delight from three tiny girls, and a “Ooooooohhhh hellOOO!”, from Grandma B. herself. Her slight Argentine accent peaks through as she talks about the weather in Las Vegas and how beautiful it really is. She then proceeds to walk around the house stating, “Ok, let’s see what’s new around here.”, as she examines each piece of furniture/decor debating whether that was here last time she stayed with us.

The BEST Gingerbread Cookies via The Diva Dish

She brings with her chamomile tea, english muffins, and orange marmalade for her to have for breakfast each morning, alongside the LA Times. She talks about uncomfortable positions in politics and asks if I need eye makeup for Christmas since she hasn’t seen me wear any in the 2 days she’s been here.

My girls love to get her attention by making the loudest noise possible, which of course she loves. She always asks the right questions, like about my breasts and time of the month schedule. Quickly followed by remarking in front of the kids how hard it must be for me to hide the elf on the shelf every morning. Don’t worry, they didn’t catch on. They also missed when she asked them if they saw the real Santa at our church Christmas party or a pretend one…

The BEST Gingerbread Cookies via The Diva Dish

And each times she visits, we laugh, we play, and we eat lots of food. (She also folds my laundry!!) It might be uncomfortable at times, and I probably will never use the word breasts again, but isn’t that what the holidays are all about?! Awkward, fun, memorable, uncomfortable, family togetherness.

And dessert.

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Because if there is one thing I did inherit from my grandmother it’s that there must always be something to eat for dessert after breakfast lunch dinner. No matter what.

And what better way to honor that than with my mom’s gingerbread cookies! After all, it’s all about family.

And breasts.

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Mom's Gingerbread Cookies
 
Ingredients
  • (Royal Icing)
  • 6 cups all purpose flour, sifted
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 sticks unsalted butter, softened
  • 1 c. dark brown sugar, packed
  • 4 tsp. ground ginger
  • 4 tsp. ground cinnamon
  • 1½ tsp. ground cloves
  • 1 tsp. finely ground black pepper
  • 1½ tsp. salt
  • 2 large eggs
  • 1 c. unsulfured molasses
  • (Royal Icing)
  • ¼ c. merengue powder
  • 4 c. powdered sugar
  • ½ c. cold water
Instructions
  1. In a bowl, sift together flour, baking soda, and baking powder.
  2. In a mixer, beat together the butter and brown sugar until fluffy. Mix in the spices and salt, then the eggs, followed by the molasses.
  3. Add flour mixture slowly.
  4. Wrap the dough in plastic wrap and chill for at least an hour.
  5. Preheat the oven to 350 degrees. Roll out a portion of the dough, cut into desired shapes, and place on baking sheet. (Use parchment paper!)
  6. Chill the shapes for 20 minutes.
  7. Bake for 8 minutes, or until golden. Do no overtake!
  8. Cool on a wire rack, and frost when completely cool.
  9. (Royal Icing)
  10. Beat all ingredients together. Dye your color of choice.

Obviously my girls inherited my impeccable cookie decorating skills, not to toot my own horn or anything…

The BEST Gingerbread Cookies via The Diva Dish

The Best Gingerbread Cookies via The Diva Dish

I promise you, despite the heavy sprinkle gear and hot pink frosting, these cookies are irresistible to anyone! Even when Grandma B. says, “well I’ll be the judge of that!”

The Best Gingerbread Cookies via The Diva Dish

I hope your holidays are as awkward as mine! 😉

Spiced Chocolate Banana Muffins

I’m trying my hardest to type this blog post all about the most delicious Chocolate Spiced Banana Muffins, but my daughter has Peppa Pig on in the background, and now I’ve somehow developed a British accent with pig snorts shoved in-between. You want to know what’s worse than regular writers’ block? British accent pig snorts writers’ block…

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So about these muffins…

Ever since I started decorating for Christmas in October last week, I’ve been fully embracing the holiday baking season. I also started going back to the gym to counteract all of the calories I’ve been eating baking. In fear that my maternity pants may have to make their way back out of the garage, I’ve decided to start distributing baked goods out early this year to our friends.

They win and I don’t look pregnant.

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Although, I’ve always wanted to be the friend who dropped off kale salads to the neighbors during the Christmas season because that’s what everybody really wants! Right? Yup.

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The second these came out of the oven, my girls each had two and then didn’t eat their dinner. I’d say that means this recipes is a winner and I’m a top notch parent! Snort!

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5.0 from 1 reviews
Chocolate Spiced Banana Muffins
 
Serves: 24
Ingredients
  • 2¼ c. white whole wheat flour
  • ¼ c. cocoa powder
  • 1½ tsp. baking soda
  • dash of salt
  • 1½ tsp. cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¾ c. softened butter, can sub room temp coconut oil
  • 2 eggs
  • 1½ c. coconut sugar
  • 1 TB. vanilla
  • 5 mashed bananas
  • 1½ c. dark chocolate chopped, or dark chocolate chips
Instructions
  1. In a bowl, whisk together the dry ingredients including flour, baking soda, and spices.
  2. In a separate bowl, beat together the butter and sugar until combined and fluffy, about 2 minutes.
  3. Next add in the eggs, slowly beating one after the other. Then the vanilla.
  4. Next add in the bananas and combine.
  5. Slowly mix in the dry ingredients, and then fold in the chocolate chips.
  6. Try not to over beat.
  7. Preheat the oven to 325 degrees. Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.
  8. Bake for 18-22 minutes, depending on oven.
  9. Makes 24 muffins.
  10. Dust with powdered sugar if desired.

 

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Sidenote: These are probably a ‘healthier’ treat than other Christmas treats, so it’s basically like dropping a kale salad.

What would you guys do without me?

Gingerbread Pumpkin Bread

I am a hypochondriac.

The first step is admitting it, right?

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Literally every week I tell my husband I’ve got some sort of sickness/disease, and I’m 100% sure because at least 15 out of the 27 websites I checked said so. And let’s be honest, the doctors on those sites are LEGIT!

And then today, my daughter locked herself and the baby in one of our bedrooms so as I finally opened the door, she wam-bam slams the door right into my head.

Flashbacks of the movie Simon Burch went through my mind, because I’m pretty sure she hit my temple. I dropped to the floor dramatically as I sat silently holding my head. I waited a few minutes, only to hear my 3 year old laughing hysterically.

I survived. But barely.

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This bread was the only thing that kept me from googling “what happens if I hit my head on the temple”, because we all know Youtube would pop up and THAT scene from Simon Burch would pop up, and then I would cry, and then I would call my husband and freak out, and then I would probably eat the whole loaf of bread in the corner of my closet watching the movie…crying.

Was that a run on sentence?

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I didn’t google it thankfully, and I even shared this bread with the child that almost killed me. After all, that’s what any sensible person would do…

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Gingerbread Pumpkin Bread
 
Ingredients
  • 3 c. flour, white whole wheat or unbleached white
  • 1½ c. pure cane sugar OR coconut sugar
  • ½ tsp. salt
  • 2 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • ½ tsp. ginger
  • ½ tsp. all spice
  • ¼ tsp. nutmeg
  • 1 c. melted butter OR melted coconut oil
  • 4 eggs
  • 2 c. pumpkin puree
  • ⅓ c. molasses
  • ⅓ c. water
  • 1 TB. vanilla
  • 2 c. chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
  3. In a separate bowl mix together the oil/butter, eggs, pumpkin, molasses, water, and vanilla.
  4. Add the wet to dry, and stir until combined. Fold in the chocolate chips.
  5. Bake in 2 greased bread pans, and bake for 50-60 minutes. I usually cover the bread with a foil tent so the edges don't burn.
  6. OR, make 24-26 cupcakes and bake for 18-25 minutes, depending on the oven.

 

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If you HAVE to google anything, google this bread. After all, the author is LEGIT!

Chocolate Chip Pumpkin Cookies (Muffin Tops & Ice Cream Sandwiches)

Let me share with you the conversations that a household of girls might experience…

Healthier Chocolate Chip Pumpkin Cookies (Muffin Tops)

Conversation between the 5 year old and 3 year old while getting ready for school in the bathroom:

5 year old: “Is Jack going to be at school today? Don’t you think he’s cute?! Is he your Boooooyyyyffrriiieennndd?!!!”

3 year old: “HE’S NOT MY BOYFRIEND! We are just friends! We are JUST FRIENDS!”

5 year old: “No, he’s your boyfriend. OOOOOHHH! You have a boyfriend! You have a boyfriend!”

3 year old:”(Inaudible screaming) Moooooooom! Tell Gia that Jack is just my friend. You can have boys and they can be friends, but not be boyfriends!! Mom, tell Gia!”

5 year old: “Boy friend! Boyfriend! Boyfriend! Boyfriend.”

3 year old: (More inaudible screams) “AHHHHHHHHHH!!! NOOOOOOOOO!!!”

Baby: (Sitting and staring)

I’ll spare you the rest of that scene.

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Conversation between the 5 year old, the 3 year old, and myself after school:

5 year old: MOOOOOM! I don’t have ANYTHING to wear. I have NO clothes! I just want a shirt that doesn’t have a print on it, but has pretty things on it! Can I wear one of Myla’s shirts?

3 year old: NOOO! Those are my clothes! (Starts crying) Don’t take my clothes! You are too big and they don’ts fit you! (Yes. Don’ts)

Me: Gia, you have plenty of clean clothes hanging in your closet. Go find a shirt in there, you aren’t wearing your sisters shirts. And why are you changing anyways?

5 year old: Ahhh! Why can’t you just let me do what I want?! All I want to do is have a cute shirt to match this skirt!

3 year old: (Crying. Loud.) DON’TS TAKE MY SHIRTS! THOSE ARE MINE!

End scene.

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Conversation with the 5 year old, 3 year old, and myself:

Me: “Girls, I made cookies! Come have one and tell me about school today.”

Girls: (Grab cookies and sit down and eat)

Me: “So what did you do? What is one thing you learned?

Girls: (Eating. No response.)

Me: “Were you nice to everyone, and kind?”

3 year old: (Takes the last bite of her cookie.) ” Mom, I look like you don’t I?

5 year old: “No, you look like daddy.”

3 year old: “NOOOOOO! I don’t want to look like daddy!!”

Me: “Here, have another cookie.”

Silence.

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Chocolate Chip Pumpkin Cookies (Muffin Tops & Ice Cream Sandwiches)
 
Ingredients
  • 1 c. pumpkin puree
  • 1 c. coconut sugar
  • ½ c. melted coconut oil
  • 1 TB. vanilla extract
  • 1 egg
  • 2 cups. white whole wheat flour, oat flour, or unbleached white flour
  • 1½ tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. milk + 1 tsp. baking soda, mixed together
  • 1½ c. chocolate chips
Instructions
  1. Preheat the oven to 375. In a bowl mix together the puree, sugar, oil, vanilla, and the egg.
  2. In a separate bowl, whisk together the flour spices, and baking powder.
  3. Add the dry ingredients to the wet, along with the baking soda mixture, and mix until combined.
  4. Fold in the chocolate chips.
  5. Prepare a baking sheet with parchment paper and using a medium cookie scoop, scoop the batter onto the baking sheet. Slightly press down the cookie a little.
  6. Bake for about 10 minutes.
  7. The cookies will resemble a soft pillow/muffin top texture!

Cookies adapted from here.

You don’t have to make ice cream sandwiches out of these cookies, but they are the perfect texture for them! I made the ice cream out of frozen greek yogurt ice cubes, and the recipe can be found HERE!

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So what did we learn today friends?

Giving your kids cookies will shut them up.

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Just kidding. I mean, kind of. Maybe for a second it will…

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Conversation between my 5 year old, 3 year old and myself while tucking them into bed:

5 year old: (Squeezing my arm) “Mom, I just want to lay here and cuddle you. You are just the best mom.”

3 year old: (Reaching her arms out) “Hugs. Hugs. Hugs.” (Gives me a big hug) “Kiss. Kiss. Kiss” (Gives me a big kiss)

5 year old to 3 year old: (Hugging each other) “I love you little sister.”

3 year old to 5 year old: (Looking at her sister, then gives her a big kiss.) “I love you.”

Me: (Tears)

3 year old to 5 year old: “GIIAA, those are my pajamas!!”

Me:  “Is it too late for cookies?”

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And ya know what…

I wouldn’t change anything.

Blueberry Chocolate Chip Greek Yogurt Ice Cream

Have you ever been to a Cold Stone? Do those even exist anymore?

Blueberry Chocolate Chip Greek Yogurt Ice Cream

Besides paying an arm and a leg for a scoop of ice cream, cold stone was THE place to go way back when. There was one right by my house and a lot of times all the cool kids would be like, “Let’s meet at cold stone?” In my mind I was thinking, “Hell to the yea!” , but what came out was, “I mean, sure yea that’s cool. If ice cream is your thing.” I couldn’t let people know my TRUE love of food, although the size of my JLO booty might have said otherwise…So I had to play it cool.

Blueberry Chocolate Chip Greek Yogurt Ice Cream

Founders Favorite.

I can still remember the taste to this day. Cake batter ice cream, soft and rich brownie chunks mixed with caramel and chocolate sauce. It’s definitely a girls night/stress eating/my boyfriend just broke up with me kind of ice cream.

And to think they rejected my application to work there…

Blueberry Chocolate Chip Greek Yogurt Ice Cream

This ice cream I made doesn’t taste anything like a Founders Favorite. You’re welcome.

I really do want to re-create/health-ify that ice cream some day, but for now there is this Blueberry Chocolate Chip Greek Yogurt Ice Cream. Waaa Waaa. (Way to sell that one Arielle.)

It all started when Jessica from How Sweet It Is shared her Blackberry Chip Ice Cream which sounded and looked delicious! I knew I was going to make it for our Fourth of July Party! Then the night before I completely spaced and hadn’t purchased any of the ingredients. What’s new?

So I searched through the fridge and realized I had multiple containers of plain greek yogurt and a ton of blueberries. Light Bulb!

Blueberry Chocolate Chip Greek Yogurt Ice Cream

Blueberry Chocolate Chip Ice Cream
 
Ingredients
  • 4 cups plain greek yogurt ice cream
  • 1½ c. blueberries
  • 2 tb. water
  • 1 TB. vanilla
  • ¾ c. pure cane sugar*
  • heaping ½ c. dark chocolate, finely chopped
  • *If I were making this for myself I would be fine with ½, but greek yogurt can be pretty tart so if you are making this for a crowd I would keep the sugar at ¾ c. You could also sub a liquid sweetener to taste, but it will change the taste a little. I haven't tried this with coconut sugar, but it's a possibility.
Instructions
  1. In a food processor, blend the blueberries and water until pureed.
  2. using the back of a spoon, push the mixture thorough a fine strainer to remove all of the skins.
  3. In a bowl, whisk together the yogurt, sugar, vanilla, blueberries, and chocolate.
  4. Let cool in the fridge for about an hour.
  5. Make your ice cream in your ice cream maker according the makers instructions.
  6. Serve immediately or freeze in the freezer.
  7. If it's frozen in the freezer, allow it to thaw for about 15-20 minutes before serving.

Blueberry Chocolate Chip Greek Yogurt Ice Cream

Greek yogurt ice cream might be my new favorite thing! Can you imagine all of the flavor possibilities and combinations?!

Maybe, just maybe, there will be a Founders Favorite Greek Yogurt on here some day…

Watermelon American Flag Sheet ‘Cake’

I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it’s almost time to put it back up again!

4th of July Watermelon Flag Cake

I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I’m sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?

So let’s pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..

This is what I came up with! 🙂

First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.

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4th of July Watermelon Cake

First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.

4th of July Watermelon Cake

Then add more watermelon…

4th of July Watermelon Cake

And then a nice generous spread of more whipped cream.

4th of July Watermelon Cake

Then using blueberries and raspberries, assemble the good ol’ American Flag!

4th of July Watermelon Cake

Watermelon Flag Cake
 
It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!
Ingredients
  • (This recipe makes an 8x8 or 9x9 size sheet cake)
  • ½ watermelon, cut into strips
  • 1 pint heavy whipping cream
  • 8TB. powdered sugar
  • 1 TB. vanilla
  • Blueberries, raspberries
Instructions
  1. Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
  2. Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
  3. Frost the watermelon layer.
  4. Then add another layer of watermelon.
  5. Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
  6. Make an American Flag with the berries.
  7. Keep in the fridge until ready to serve!

 

4th of July Watermelon Cake

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Happy Fourth of July friends!!