Paleo Double Chocolate Baked Donut Recipe

Paleo Double Chocolate Baked Donut Recipe

I made these Paleo Double Chocolate Baked Donut Recipe on a whim. I got this bagel/donut pan a while back and I have been obsessed with making round baked goods in it. As you can tell by my other bagel post that was very popular. These were super easy and a crowd pleaser at my essential oils 101 class that I taught yesterday. The kids and parents loved these healthy grain free baked donuts. I would fry them in a healthy fat but not sure if they would hold up without the starch so into the oven they went.

I made a yummy and easy glaze that will have your family licking their fingers and asking for more. Leave a comment and let me know how they turned out for you. I added peppermint vitality essential oil to these donuts to make them extra special but it is optional.

Paleo Double Chocolate Baked Donut Recipe
Paleo Double Chocolate Baked Donut Recipe

Ingredients:

  • 1/4 cup coconut flour
  • 1/4 cup ground flax seed or ground chia
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon stevia extract powder OR 1/2 cup coconut sugar
  • 5 jumbo eggs
  • 1/2 cup coconut oil, melted

Directions:

  1. Preheat the oven to 350 degrees. Mix the coconut flour, flax, cocoa powder, baking soda, salt and sweetener in one bowl until well combined. In another bowl beat the eggs and then mix in the dry ingredients. Add the coconut oil last and mix until smooth. Pour into a donut pan and bake for 20 minutes or until done. Let them cool then top with glaze below.

For the glaze:
Ingredients:

  • 1/4 cup coconut oil or palm shortening
  • 1/2 teaspoon stevia extract powder (low carb option) or 1/4 cup coconut sugar
  • 2 tablespoons cocoa powder
  • 3 to 5 drops peppermint vitality essential oil (optional)

Directions:

  1. Mix the coconut oil, sweetener and cocoa powder together with a whisk in a sauce pan over medium heat until smooth. Remove from the heat and stir in peppermint essential oil, if using. Drizzle the glaze over the cooled donuts until the top is coated. Serve and enjoy.

You can find complete recipes of this Paleo Double Chocolate Baked Donut Recipe in grassfedgirl.com

STRAWBERRY SANTAS

STRAWBERRY SANTAS

Christmas is quickly approaching and we’ve been spending a lot of time prepping food, decorations, and crafts for the holiday! Today we made Strawberry Santas with just 3 ingredeints. Well, more like 3 items:) You only need 3 very easy to find “ingredients” to assemble these Strawberry Santas. No cooking, baking, or strenuous activity involved! They taste delicious because they have a creamy vanilla center. Vanilla and strawberries? Yes please! You’re going to love learning how to make Strawberry Santas for Christmas:

STRAWBERRY SANTAS
STRAWBERRY SANTAS

Ingredients:

  • Fresh strawberries
  • Vanilla frosting (in a can or homemade)
  • Black icing gel

Directions:

  1. Rinse the strawberries and cut off the leaves (discard)
  2. Cut the pointed end off of each strawberry. Place the newly cut edge down on a clean napkin. The napkin will absorb the fresh strawberry juice, which is what you want.
  3. The “body” of Santa needs to be quickly dabbed on a fresh paper towel as well. The extra juice will cause the frosting to slide. By letting the paper towel absorb the fresh strawberry juice, the frosting will stay in place better.
  4. Put vanilla frosting in a piping bag (or in a zip lock bag and cut the corner off).
  5. Gently swirl some vanilla frosting on the top of the body.

You can find complete recipes of this STRAWBERRY SANTAS in smartschoolhouse.com

Chocolate Lush

Chocolate Lush

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Last week I posted a recipe for Strawberry Cheesecake Lush; a variation of the original Chocolate Lush – neither of which I’d made or heard of before. I fell in love with the Strawberry Cheesecake version – and many of you did, too. It’s an easy, simple {no bake!} dessert, perfect for summer potlucks.
I’ve had so many requests for the original version – which boasts a quick and easy nut crust – that I decided to make it and share it with you today. It’s a tough job, but I’m willing to make the sacrifice. 😉

To make the nut crust, you’ll simply combine 1 cup of flour, 8 tablespoons of melted butter, and 1/2 cup of pecans. Press the mixture into a 9×13 pan and bake for 15 minutes. While it’s cooling, make your layers of chocolate and creamy yumminess!

I used my Hamilton Beach 6-Speed Stand Mixer for the cream cheese layer: quite honestly, you can’t go wrong with a mixture of cream cheese, powdered sugar, and Cool Whip.

I don’t know what it’s like in your house, but it seems like the minute I turn on my mixer is the precise moment Doodle “needs” something or wants to show me something. I love that I can walk in the other room and leave it running while I check to see what’s up {usually some new karate move or a make-shift pinpall machine he’s fashioned out of cardboard and bottlecaps}.

Anyhoo, the Hamilton Beach stand mixer boasts a powerful 300-watt motor, and six speeds with a special fold setting. It’s comparable to Kitchen-Aid, but for just a fraction of the price! It includes all of the same features, including a stainless steel bowl, flat beater, whisk, and dough hook. The mixing head spins as it rotates completely in the bowl, ensuring even consistency, and with non-slip feet, your mixer won’t be shaking around all over your counter top.

Chocolate Lush
Chocolate Lush

Ingredients

  • 1 cup flour
  • 8 tablespoons butter, melted
  • ½ cup chopped pecans
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant chocolate pudding mix
  • 3 cups milk
  • 1 cup mini-chocolate chips (or chopped pecans), for topping

Instructions

  1. Melt butter in a medium microwave safe bowl. Stir in 1 cup flour and ½ cup chopped pecans. Press the mixture into a 9×13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cooled crust.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

You can find complete recipes of this Chocolate Lush in kitchenmeetsgirl.com

Healthy Snickers Pie

Healthy Snickers Pie

THE SNICKERS PIE RECIPE IS HERE!  I repeat – the gluten free, refined sugar free, paleo, vegan, raw, ooey gooey chocolatey caramely peanut butter-y Snickers Pie recipe is here.  This pie is such a star – it’s super easy to make (I do it all in one food processor, without washing between) and it will wow health-conscious and non-health conscious guests alike.  It’s packed with fiber and good fats from the coconut and nuts and will fill you up, rather than spiking your blood sugar and leaving you feeling icky.  Confession: I sometimes eat this baby for a decadent breakfast.

Healthy Snickers Pie
Healthy Snickers Pie

Ingredients

Crust

  • 5 tbsp cocoa powder
  • 12 Medjool dates, pitted
  • 1/2 tsp sea salt
  • 1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind – you can even MIX nuts if you’re CRAZY)
  • 1 c unsweetened dried coconut
  • 1 tsp vanilla extract

Caramel Layer

  • 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
  • 3 tsp ghee or coconut oil
  • 2 tsp vanilla extract
  • 3 tbsp unsalted almond butter

Nut Butter Mousse

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 3/4 c peanut butter, almond butter or nut butter of choice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch sea salt

Additions

  • 1/2 cup dark chocolate of choice, for drizzling (optional)

Instructions
Crust

  1. Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment lined 8″ round pie pan. The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper. Place in freezer to set while you make caramel ingredients.

Caramel

  1. Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread an even layer atop pie crust and return to freezer.

You can find complete recipes of this Healthy Snickers Pie in sproutedroutes.com

Slow-Cooker Chocolate Chip-Brownie Cake

Slow-Cooker Chocolate Chip-Brownie Cake

Cookie mix and brownie mix make this decadent recipe super-simple, and using your slow-cooker makes it even easier to prepare.

Slow-Cooker Chocolate Chip-Brownie Cake
Slow-Cooker Chocolate Chip-Brownie Cake

Ingredients

  • 1 box Betty Crocker™ fudge brownie mix
  • 1/2 cup butter, melted
  • 4 eggs
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • Vanilla ice cream, as desired

Directions

  1. Spray 4 1/2-quart slow cooker with baking spray with flour.
  2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
  3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
  4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

You can find complete recipes of this Slow-Cooker Chocolate Chip-Brownie Cake in bettycrocker.com

CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES

CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES

I am very much getting into the Christmas mood in here with these Chocolate Cranberry Christmas Mini Cakes. I wanted to create simple cakes that aren’t complicated to make and that would look great on a festive table. I’ve picked very Christmassy colours and flavours and filled these little sponge cakes with cranberry chia jam, topped them with luscious Amore di Mona chocolate and fresh cranberries.

I would also love to wish Happy Thanksgiving to all of my lovely readers who are celebrating Thanksgiving tomorrow. Hope you have the most amazing day filled with Love and Joy. Although I don’t celebrate Thanksgiving I would love to take this opportunity to thank all of you for being here, reading my posts and making my recipes. Thank you for being different, recognizing that Life is precious and for being the change that we so want to see in the World.

To bake the mini cakes I’ve used quinoa and brown rice flour gluten-free mix and this time I’ve used aquafaba instead of the flax eggs, which worked really well. I’ve used the cake mix to bake 9″ square cake from which I’ve then cut cut out 2″ round shapes. If you plan well you should be able to cut out 12. If you like to make them smaller petit fours size you could use 1 1/2″ round shape and cut each into a half. I wanted them a bit taller and so I’ve opted out for 2″ size. I’ve sandwiched two together with cranberry chia jam which is quick to make and you can prepare it the night before. And finally I’ve topped them with melted dark chocolate, fresh cranberries and a holly leaf for a festive feel. Would be lovely served with vegan cream or ice cream. Enjoy:) x

CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES
CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES

INGREDIENTS

  • 110g brown rice flour (3/4 cup)
  • 60g quinoa flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp bicarbonate of soda
  • ½tsp baking powder
  • pinch of sea salt
  • 80ml maple syrup (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml aquafaba (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • 120ml rice milk (1/2 cup)

Cranberry chia jam:

  • 100g cranberries (1 cup)
  • 60ml orange juice (1/4 cup)
  • little orange zest
  • 1tbsp maple syrup
  • small cinnamon stick (optional)
  • 1tbsp chia seeds

Coating:

  • 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
  • fresh or dried cranberries

INSTRUCTIONS

  1. Preheat the oven to 175°C (350F)
  2. Line 9″ x 9″ baking tin with baking paper.
  3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
  4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
  5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
  6. Pour the mix into the prepared dish and smooth out the top.

You can find complete recipes of this CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES in nirvanacakery.com

CINNAMON APPLE ENERGY BITES

CINNAMON APPLE ENERGY BITES

Tis the season for a non stop supply of cookies, candy, and desserts staring you in the face. I have a serious weakness for dessert, especially Christmas treats, I can’t keep my hands off of them. If you have the same problem as me, then it is essential that you make these Cinnamon Apple Energy Bites and keep them on hand at all times to ward off that craving for cookies!

Lately I feel like all I’ve been doing is shoving one cookie after another in my mouth. Don’t get me wrong, they have all been delicious, but I’m starting to get a little disgusted with myself. I know it’s the time of the year when overindulging is expected, but I really don’t want January to come and find out I have to run off 10 extra pounds of gingerbread, eggnog, fudge, and peppermint ice cream! To help combat my sugar cravings I decided to make a healthier snack that would still let me feel like I was eating a sweet treat.

These Cinnamon Apple Energy Bites are the perfect cure to quiet down anyone’s sweet tooth. The best part is they are guilt free, unlike those 3 cookies I shoved in my mouth yesterday! The energy bites are a combination of dried apples, oats, almonds, dates, cinnamon, allspice, and a little bit of maple syrup. To make them, start by soaking the dates in hot water for about 10 minutes. Then add all of the ingredients to a food processor or high-speed blender and blend them until they form a paste/dough consistency. You may need to add a couple of tablespoons of the water that the dates soaked in if you find the mixture isn’t combining.

CINNAMON APPLE ENERGY BITES
CINNAMON APPLE ENERGY BITES

Ingredients

  • 1 cup dried apples (not freeze dried)
  • 1/2 cup medjool dates, pits removed
  • 1/2 cup unsalted dry roasted almonds
  • 1/2 cup old fashioned oats
  • 1 T. maple syrup
  • 1 t. cinnamon
  • 1/8 t. allspice
  • 2 T. water, more if needed

Instructions

  1. Soak the dates in hot water for 10 minutes.
  2. Add all of the ingredients to a food processor or high speed blender and blend until the mixture turns into a paste or dough like consistency.

You can find complete recipes of this CINNAMON APPLE ENERGY BITES in reciperunner.com

Italian Christmas Cookie Cake

Italian Christmas Cookie Cake

Inspired by a sugar cookie and featuring ricotta and olive oil, this Italian sweet cake is about to become the best you’ve ever tasted. Ever. Ever.

Italian Christmas Cookie Cake
Italian Christmas Cookie Cake

Ingredients

  • 1 (15.25 oz.) box Betty Crocker™ Super Moist™ French vanilla cake mix
  • 1 (15 oz.) container ricotta cheese
  • 1 1/4 cup heavy cream
  • 1/2 cup olive oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 cups powdered sugar
  • Nonpareil sprinkles
  • Baking spray

Directions

  1. Heat oven to 325º F. Spray a 9” springform pan with baking spray.
  2. In a stand mixer, beat together cake mix, ricotta, 3/4 cup heavy cream, olive oil, eggs and 1 teaspoon almond extract. Beat until smooth. Pour into prepared pan.
  3. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from springform pan.
  4. In a small bowl, whisk together 1/2 cup heavy cream, powdered sugar and 1 teaspoon vanilla extract. Drizzle over cake, sprinkle with nonpareils. Allow frosting to set before slicing and serving.

You can find complete recipes of this Italian Christmas Cookie Cake in tablespoon.com

STRAWBERRY COBBLER

STRAWBERRY COBBLER

Strawberry Cobbler~A delicious cobbler made with fresh strawberries crowned with a cakey topping that has a lovely hint of lemon flavor. Easy and quick to put together.

Is there anything better than spring and summer fruit?

There’s not a variety of this seasonal fresh fruit that I don’t absolutely love!

Strawberries are the first of these treasures to hit the streets.

As soon as those cute little baskets overflowing with those beautiful red berries show up at the local farm stands, I start buying, buying, buying! Believe it or not, even in busy, urban Southern California, we still have a few farm stands left.

I love to eat them fresh out of the carton, generally unwashed, and really only seconds after I’ve paid for them. I don’t get home, heck I don’t even make it to the car before I have half of the carton devoured. Really, there are few things as glorious, in my book, as juicy, fresh, handpicked, farm stand strawberries.

As to the surviving berries, if there are any, they’re headed to my kitchen to make strawberry desserts!

This yummy fresh Strawberry Cobbler is pure comfort food. It’s quick and easy to put together and the warm, cooked strawberries with the fabulous topping is absolutely divine.

STRAWBERRY COBBLER
STRAWBERRY COBBLER

INGREDIENTS

  • 4 Cups, Quartered Fresh Strawberries
  • 1/3 Cup Sugar
  • 1/2 Teaspoon Fresh Lemon Juice
  • 1/4 Cup Instant Tapioca

Topping:

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar, Firmly Packed
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Cold Unsalted Butter, Cut Into Small Pieces
  • 1/4 Cup Boiling Water

Sugar Topping:

  • 1 1/2 Tablespoons Sugar

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with nonstick baking spray.
  2. Rinse the strawberries, let whole berries dry, then slice in half or quarters.
  3. In a large mixing bowl, gently fold together cut strawberries, sugar, brown sugar, lemon juice and tapioca. Pour fruit mixture into prepared baking dish.
  4. Meanwhile, in a medium bowl,mix together all the topping ingredients, except the butter and boiling water. Add the butter and cut in with a pastry blender or 2 knives until the mixture looks like coarse meal. Pour the boiling water into the boil and stir just until the mixture comes together.

You can find complete recipes of this STRAWBERRY COBBLER in gonnawantseconds.com

Oreo Ice Cream Pie

Oreo Ice Cream Pie

An easy 5-ingredient ice cream pie that’s loaded with crushed Oreos, chopped pecans and plenty of chocolate syrup to sanctify any sweet tooth and cool you off all summer long.

I seriously can’t believe I’m just now sharing this recipe with y’all! I’ve been eating this Oreo Ice Cream Pie on every single one of my birthdays since I was a toddler. No joke! My mom or Brandon still to this day insures that I get my Oreo Pie every year on or near my birthday. It wouldn’t be my birthday without one.

Even though my birthday is in November and the weather is usually cooler, this ice cream pie is my absolute favorite. I love getting to eat a huge slice of pie that’s made of ice cream, Oreos, pecans and chocolate syrup and then getting to finish off any leftovers in the days that follow. Mmmm! Mmmm!

It’s the perfect summer dessert too. There’s no baking required and you can have it prepped and ready for the freezer in just about 15 minutes. It’ll cool everyone off and satisfy every sweet tooth.

The crust of the pie is a layer of crushed Oreos that have been mixed together with whipped topping. Then comes a layer of vanilla ice cream followed by a generous drizzle of chocolate syrup and sprinkling of chopped pecans. And you’ll just repeat all of those yummy layers one more time to complete the pie before placing it in the freezer for at least 3 hours.

Oreo Ice Cream Pie
Oreo Ice Cream Pie

Ingredients

  • 1 (14.3 ounce) package Oreo cookies, crushed
  • 1 (8 ounce) container frozen whipped topping, thawed
  • ½ gallon vanilla ice cream, softened
  • ½ cup chocolate syrup
  • ½ cup chopped pecans

Instructions

  1. Spray an 8 or 9-inch spring-form pan with non-stick cooking spray and set aside.
  2. Reserve ¼ cup of the crushed Oreos for garnishing the top of the pie. Stir the remaining crushed Oreos together with the thawed whipped topping until well combined.
  3. Press half of the Oreo mixture evenly into the bottom of the spring-form pan. Spread half of the ice cream over the Oreo layer. Drizzle with ¼ cup chocolate syrup and sprinkle with ¼ cup chopped pecans. Repeat layers again with remaining ingredients. Sprinkle the reserved crushed Oreos over the top of the pie.

You can find complete recipes of this Oreo Ice Cream Pie in thebakermama.com