Thursday, November 27, 2014

Stitch Fix-the beginning!

So yeah, I haven't really been around much. I've been busy with moving, a newborn, getting the new house put together, etc. And thebakingbeauties.com have been wonderful in supplying so many recipes that I've needed!

Because I've been so busy and now have two little boys, I really don't have time to go shopping and try on new clothes. But now I'm coming to terms with the fact that many of the clothes in my closet really should go, some because they don't fit so well now, some because, well, having clothes in the closet from high school when now a mom of two is just kind of odd. But what mom has time to try on clothing with a toddler and a newborn? And I hate being in a fitting room, and trying to imagine if the top I'm trying on would match with what I have at home, and matching colors and such. Then I saw on facebook about this new thing called Stitch Fix.

Stitch Fix is this new thing (at least to me) that is a well thought out, brilliant idea. Upon signing up with it, you get a stylist assigned to you, you give them your sizes, style preferences, etc, and they then send you 5 items that they think you'll like. This covers tops, bottoms, skirts, dresses, bags, accessories, etc. After receiving them in the mail, you get 3 days to try them on with what you own, decide what you like and what you don't like. Figure out what fits well and what doesn't. You then pay online for what you want to keep and put the things you don't want to keep in the pre-paid bag they send you and toss it in the mail. Done deal! Easy, fun and up to date styles. (which, for me, is a good thing. Because I tend to stick in my comfy fashion rut) Set the price ranges to what you want, as high or low as you prefer, and set how often you receive your fix.

Oh, Stitch Fix, how I already love thee!

Earlier this week I got my first Stitch Fix box! And boy, do I love it! I had left a note for my stylist, letting her know that I'm the mom of a toddler and a newborn, so I needed the clothes to be comfortable, practical and nursing friendly. Hannah did a great job!

I really liked this top a lot. It's my style and color, but alas, for my shoulders are broader than the cut.
Filbert 3/4 Sleeve Popover Blouse, Black  

I loved this top. Soft, cuddly, great color!
Sawyer Space Dye Dolman Sleeve Knit Top, Burgundy 

Another lovely pick. Again though, it was a bit too tight in the shoulders.
Sad. I really liked the style.
Layle Shirred Shoulder Button-Up Blouse, Red

I liked this one a lot. It's not my typical style or pattern, but that's good.
Dominic Honeycomb Printed Shirt Dress, Navy and white 

Another dress I really liked. Soft and comfy!
Mollee Dolman Sleeve Striped Dress, Gray tones
I'll be keeping the burgundy knit top and the honeycomb dress and ask that they send either the striped dress again or something similar. Definitely a great new addiction!

If you're interested in joining Stitch Fix, please use this affiliate link so I can get a bonus $25 off my next Fix!: https://www.stitchfix.com/referral/4319388


Monday, November 18, 2013

Pre-Thanksgiving dinner rolls

So Thanksgiving is coming up, and I don't know about ya'all, but finding enough oven space for everything is hard. Dinner rolls are a crucial (in my mind) aspect of the Thanksgiving meal. But the oven needs to be used for the the turkey, for the sweet potato casserole, for the stuffing, for the green bean casserole....

But I have a crock pot!

So I was wondering if I could somehow make dinner rolls in my crock pot, and by golly, it worked! Now, I've only done this once, and it worked beautifully for me. I'd love it if anyone else wants this recipe, that they try it once before Thanksgiving in their own crock pot! I don't want my head on a spike the day after Thanksgiving because a recipe didn't work in another crock pot on turkey day...

Ingredients:
2 1/4 cup GF all purpose flour (I used Pamela's today. Make sure it already has xanthen gum and salt in it. If your flour does NOT have xanthen gum and salt, add 1 tsp xanthen gum and 1/2 tsp salt)
1/2 cup almond meal
1/4 cup sugar
1 TBSP yeast
1 cup warm water
2 TBSP melted butter/margarine
1 egg

Directions:
Mix the flour, almond meal, sugar and yeast, then add the wet ingredients. The batter will be thick.
Spray your crock pot with non-stick spray, or grease it as preferred.
Divide the dough evenly and roll into balls (I made 12), distribute them evenly in the crock pot. I got 10 around in a ring, and then 2 in the middle with a quarter inch of space between each ball.
Set your crock pot to 'keep warm' for about 30 minutes.
Switch it to low for the next 45 minutes.
Switch it to high for the last 45 minutes.
Pop those babies out and enjoy!

My apologies over the very hastily written directions and horrid format. I'm receiving an influx of choir dresses that need to be hemmed soon and I know I should work on one tonight while I still have a teensy bit of motivation.

...tonight's motivation being dark chocolate peanut butter cups from Trader Joe's. >_>

Sunday, October 6, 2013

Pumpkin Muffins and Apple Spice Muffins

Two posts in the same month? It's a miracle!

I mentioned on Friday that I'd be making muffins for the Saturday morning breakfast at my ladies retreat. Well, I've had many requests for those recipes, so I figured I'd make life easy and blog it here!

We celebrated family birthday's earlier this week, and my awesome lil-sis-in-love got me a new cookbook. *yay!* It's babycakes by Erin McKenna. The recipes are vegan, (mostly) gluten-free, and (mostly) sugar free. And they rock! I did two of her recipes on Saturday, and I'm going to share them here. I highly recommend adding this cookbook to your collection! And to make life easy, I'm even including a link for buying it from Amazon. ^_^

http://www.amazon.com/BabyCakes-Gluten-Free-Sugar-Free-Recipes-Talked-About/dp/0307408833/ref=sr_1_2?ie=UTF8&qid=1381093340&sr=8-2&keywords=babycakes+by+erin+mckenna

These apple cinnamon muffins were delicious. Our little guy was lucky enough to have a few, and he kept asking for more. (In the end, I limited myself to four muffins in one sitting, thankyouverymuch.) These are great for breakfast! Or just snacking. Or just whenever...

Roasted Apple
1 pound granny smith apples, peeled, cored, and diced in 1 inch cubes
1 pound pink lady apples, peeled cored, and diced in 1 inch cubes
1 TBSP cinnamon
1/2 cup agave nectar
1/4 cup lemon juice

Muffin Mix
2 cups all purpose GF flour (they recommend Bob's Red Mill, but i used my own flour blend)
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
2 TBSP cinnamon
1/4 tsp nutmeg
1/2 cup coconut oil
2/3 cup agave nectar
2/3 cup rice milk (or coconut, or almond, or hemp, or...)
2 TBSP vanilla extract

 * To make the yummy

Preheat the oven to 325. Line a baking sheet with parchment paper.

In a bowl, toss apples, cinnamon, agave nectar and lemon juice until the apples are completely coated. Spread this mixture evenly on the baking sheet. Bake them in the oven for 35 minutes, rotating the sheet after 20 minutes. The apples will be soft when done, pull them out and cool them.

Keep the oven on, and line your muffin tins!

Now whisk together all your dry ingredients-the flour, baking powder, baking soda, salt, cinnamon, nutmeg. Add the oil, agave nectar, milk and vanilla, and mix completely. Add in 1 cup of the apples.

Fill each little cupcake mold about halfway to two-third's full. Bake for 22 minutes, rotating the pans at the 10 minute mark. They'll be golden brown and pass the toothpick when done.

Cool, eat and enjoy!

***When I made this recipe, I double the muffin batter and used ALL the roasted apples. She makes a note in the book that the apples can be kept in the fridge for up to a week, if you want to make a batch of muffins a few days apart)


The pumpkin spice muffins were a huge hit yesterday-and I clearly didn't make enough yesterday! I decided to make them again this morning for those who didn't get any yesterday (including myself) and this time I made enough. These are moist, yummy, tender, absolutely delectable. I've got a feeling I'll be making more of these soon.


2 cups All-Purpose GF flour blend (the recipe recommends Bob's Red Mill. Today I used my own personal blend)
 2 tsp baking powder
 2 tsp baking soda 1 tsp xanthan gum (only if it isn't already in your flour blend. My personal blend has it, so I omitted it today)
1 tsp salt
1 TBSP cinnamon
1 TBSP ginger
1/2 cup coconut oil
 2/3 cup agave nectar
 2/3 cup rice milk (or coconut, or almond, or hemp, or...)
2 TBSP vanilla extract
1 1/2 cups pumpkin puree
 1/2 cup hot water
  •  How to make the yummy!

     Preheat the oven to 325. Line your cupcake pans with liners. The recipe says it makes 12, but today I got away with making 23?...

    Whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon and ginger. Add the oil, agave nectar, milk and vanilla to the dry ingredients. Stir until the batter is smooth and thick. Add pumpkin and water, blending thoroughly.


     Fill your cupcake liners about halfway to two-third's full with batter. Bake the muffins for 22 minutes, rotating the pan(s) after about 10 minutes. Use a toothpick to confirm they are done.
     Allow to cool, then inhale and enjoy!


    ***I added chocolate chips to mine, because I love mixing pumpkin and chocolate. I added roughly 3/4-1 cup of chips in after I had already blended in the pumpkin and water.

Friday, October 4, 2013

God is GOOD.

It's finally Autumn (ish) around here. The weather is starting to cool down to the 70's and lower, the Santa Ana winds are howling, and all of a sudden I feel depressed. It took me awhile to finally put my finger on it, as I hadn't thought of it at all since mid summer.

I should be just in my 3rd trimester.

I should be bustling about my kitchen, making pies for tonight, pressing my belly against the counter, straining to reach my different flours. I should be starting to find it difficult to find comfortable sleep positions. I should be bathing in lotion, trying to avoid stretch marks.

But instead I'm jumping up and kneeling on my kitchen counters to easier reach my different flours. I'm sleeping like a log most nights, because I've been staying up late sewing, planning and being productive. I'm remembering to put on lotion, when my skin feels like an alligator's.

In one regard, when moments like this hit me, I feel so empty, like something is missing. (which, honestly, is true.) But at the same time, I feel so full!

God knew that my little one (1.5, as I've started calling him), would be better going straight from the warmth and love of my womb, straight to the eternal warmth and love and joy of His arms. God knew that I would need my full energy and non-hormonal patience for when my sweet boy dumps his entire bowl of soup onto his tray at lunch time. (which just happened, mind you) God knew that my schedule would be so FULL that I would have had a hard time keeping it all together if I was pregnant right now. God knows what I don't-the future.

Maybe, instead of giving birth around New Years, I'll be helping someone move, or help a family with their kids, or just have a wonderful time relaxing with the family at home. Maybe, instead of balancing a newborn and a toddler early next year, maybe I'll be balancing more sewing projects and maybe moving?  Maybe, instead of staying home with two kids, I can take my one over to a friend's house and help her with her newborn.

Who knows? Not I.

Even though moments like now, my heart feels heavy, I choose to be content. I choose to have joy. The Lord has given me peace. Yeah, I may not be bouncing around the house today, but I will not wallow in self pity. I am healthy. My husband is healthy and has a wonderful job. My son is healthy and full of energy. (ok, that last bit about his energy may not be the greatest thing...) I just finished some big sewing projects for clients that helped to pay off some costumes I made this summer. Life is good. We are blessed. My little 1.5 is walking with Jesus, meeting family we have in Heaven, experiencing a closeness with God that I have yet to experience!

And we've been busy. I'm making pies today for our ladies retreat tonight. Tomorrow morning I'll be making muffins, then later tomorrow dinner rolls. (and then a cinnamon bun cake and waffles on Sunday!) We're planning Festividad this year for church. We have an anime convention in January. Our cup is full.

The Lord gives, and the Lord takes away. Blessed be the name of the Lord!

~*~*~

So today I'm trying out two new recipes. An Americana Apple Pie and a Moo-Less Chocolate Pie. (I'm especially excited about the chocolate pie, no surprise there! Neither of them are originally my recipe, so here's the two links to both recipes:

The apple pie smells amazing! I just pulled it out of the oven, and I gotta say, it really does smell good. I'm looking forward to cutting it open tonight and trying it out.
http://thefitchen.com/2013/06/25/americana-apple-pie/

I have the crust finished (just use gluten free cookies for the crust), and once my little guy is down for his nap I'll continue on and make the filling. So excited for this one!
http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe/index.html

 
Doesn't that pie look good?!


He did this while I was typing. I suppose the spoon just wasn't working fast enough!

Saturday, April 20, 2013

Chicken Strips!

I use a white board to write recipe down my recipe experiments and edit changes as I go. I've had a recipe written on my kitchen white board for over a week now, and I keep meaning to share it! It's been a crazy week of sewing and prepping for the Renaissance Faire tomorrow. We'll be taking some friends from church after first service and I refused to let us go without them being fully garbed. Soooo....yeah.

We went to Ren Faire a few weeks ago and took our little guy with us. Such a cute little one!




After having such a cutie like him, you must understand why I'm so determined that our group needs to all be costumed. ...which means much sewing in little time. 


And oh, how crazy this week has been! With a week that's so busy and packed I like to have quick and easy lunch options. Saffron Road makes some really great gluten free chicken strips that I love-but they are expensive. And one package isn't enough for me AND my little boy. So recently I decided to experiment and see what I could come up with.

And it's been on my white board since then.

Waiting to be shared.

So, before I get side tracked again, I want to share it! (and also because I really want to clean my white board and have it fully available again)

2-3 chicken breasts
1 egg
1/2 cup corn flour
1/8 cup white rice flour
1 tsp salt
1 tsp garlic
1/2 tsp onion
1/2 tsp paprika
1/4 tsp pepper

  1.  Preheat oven to 400.
  2. Cut the chicken into strips of whatever size you want.
  3. Mix all dry ingredients together in a bowl. 
  4.  Whip egg into a froth, and dip chicken into it, then dipping in to the dry mix. Place on a parchment papered baking sheet. 
  5. Bake 12-16 minutes, flipping halfway through. 
  6. Serve with tator tots of something else of equal yum!
I've discovered that these also freeze really well. Get a cookie sheet that fits in your freezer, and after dipping chicken in the dry mix place on your cookie sheet and freeze. Bake for 20 minutes whenever you want them!


Wednesday, March 27, 2013

huzzah for the baker!

So much going on! We're preparing for an event our church is having this weekend for the neighbors in celebration of Easter, we have Easter with our families, and then Renaissance Faire. All in a week's time. Oi. So much to do, so little time!

The recipe I'm going to share is one that I specifically tried in preparation of Ren Faire, so I'm going to focus this post on the Faire.

I'm working on making a cotehardie for the Faire. I wanted something new to wear this year, and a dress sounded fun. (ie, flowy) I found this gorgeous pattern and decided to give it a try. My Mom and I found a whole bunch of light green linen at Salvation Army for an absurdly cheap price, so that's what it'll be made of. The gal who wrote out the pattern and blogged it called one part of the 'never ending eyelets of doom'. Yep, aptly named! That's where I am right now and I'm only 4 in! Ahh, but it'll look good when it's done... If you want to know what it looks like and how to make one yourself, here's the blog that I'm stalking following. ^_^ http://romantichistory.blogspot.com/search/label/cotehardie

We always brought our own lunch instead of buying food at the Faire. Mostly just because it's cheaper, and it's rather fun to walk back to the car, pull out our ice chest and find a picnic table with a group of friends and break bread together in the shade. It's just a lovely experience. Since I've been gluten free, it's more of a necessity than anything else. Get a rotisserie chicken (or roast one the night before), get some cheeses and some bread, some grapes...modern day Renaissance feast! Each year I've looked for a Renaissance-esque bread that I could bake and bring. And today, I've found it!

The original recipe is your normal bread. (ie, glutened) But I've tried making it now gluten free style, and it worked! Huzzah!

First, here's the link to the original recipe, and then I'll tell you what I did: http://www.simplysogood.com/2010/03/crusty-bread.html

Crusty Bread

3 cups TG's All purpose floud
1 3/4 teaspoons sea salt
1/2 teaspoons yeast
1 1/2 cups water

I followed the directions as she listed, mixing the dry ingredients together, adding the water, setting aside with plastic wrap to rise for at least 12 hours. (I waited 16 hours, as I had to wait for my little guy to go down for his nap) I used my Deep Covered Baker (from Pampered Chef) as the tool for baking. I heated the oven to 450 and let it heat in there for 30 minutes as instructed. I deviated from the instructions here. GF will not handle well in the sense of rolling into a ball and being all dandy like glutened stuff is. So I left it in the bowl it had been in, sprinkled flour over it while there, and waited. After 30 minutes of the DCB being in the oven, I took it out, took off the lid, dumped a good spoonful or two of flour on my dough, lifted it and dropped it into the hot DCB. Covered with the lid and put in to bake for 30 minutes. Just shy of 30 minutes into it (27 minutes, to be exact) I took the lid off and let it bake for 15 minutes un-lidded. Took it out of the oven, flopped it onto my cooling sheet, debated for a minute, then tore the bread in half and started taste testing. 



For having only 4 ingredients, it was really good! Wow! It was great with some Earth Balance butter on it. We're going to make some again (after Easter, methinks) and try adding some Daiya or other cheese-like stuff in it to see how it'd be with cheese. So exited for such a simple bread that I can make! Super simple for every day life AND for Ren Faire! Huzzah! Huzzah for the Baker! 

Seriously, you've gotta try it. I'm seriously impressed! If I remember to try it with the cheese sub and it turns out good, I'll do my best to post a note here!

Sunday, February 10, 2013

bundt cake!

We survived the plague. I made more than three huge batches of chicken soup and bone broth, forced tons of fluids on the boys, and used lots of lavender and peppermint essential oils. But they're both better!

...and now I'm getting sick. *sighs*

It strikes me as amusing, how masochistic I must be. I take on assignments and odd jobs and projects with no problem, and then panic when I realize how little time I have to accomplish it all. I have two sewing projects to accomplish sooner rather than later, an event that my hubby and I are in charge of some of the activities and we need to plan for, and we're working on slowly remodeling/organizing our garage and laundry room. (laundry room being the fancy term for the guest bathroom that has a washer and dryer behind the broken door) And with all these projects going on, our little one has learned how to crawl and pull himself up to standing.

Somehow I feel like I have no time in the world to get everything done. And that's silly, as I have a full 24 hours EACH DAY to get stuff done! I have horrendous self control these days. And then I complain that I haven't got enough time to get everything done. Today at church we had a guest speaker who was talking about time and how we use it or don't use it. It definitely struck a cord in me. How often do I complain to my hubby that I haven't got enough time-but I got halfway through the book I was reading, had time to peruse Target with my Mom, and aimlessly play with the baby? I could've used that time so much better! Get some laundry started, play with the baby while it's running, work on sewing while he's napping, get dinner started (woot woot for crock pots!), run the dishwasher while running errands... Ugh. Now you now what you can pray for me about!

we took time to really play with our little guy before his bedtime. love that smile!

Yesterday was a busy day. TG had band practice in the morning, we had a wedding reception right after, and then when we got home I had a bunch of cooking and baking to do for today's All Church Lunch. I made a bunch of meatballs and made the most amazing bundt cake. The normals were getting a rare treat of baklava for dessert today, and I wanted cake, so I made cake for us specials. And I've got to share the recipe. It's delicious! (and if I don't share it, I'll likely lose it, and that'd be positively depressing!)

Chocolate chip bundt cake of YUM
  • 1/2 cup sorghum flour
  • 1/2 cup rice flour
  • 3/4 cup potato starch
  • 3/4 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1/3 cup coconut oil
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 1 cup coconut milk (buttermilk style)
  • 1 package dairy free mini chocolate chips
How to make this YUM:
1.) Preheat oven to 325° and spray bundt pan with non-stick spray
2.) Sift all the dry ingredients together
3.) Pour the cup of milk into a bowl, and add a tablespoon of lemon juice or vinegar to it. Set aside.
4.) Blend remaining wet ingredients together. (eggs, vanilla and oil- and yes, if the coconut oil is room temperature, the wet ingredients AND batter will be slightly lumpy. No worries)
5.) Slowly start adding the dry ingredients to the wet, alternating with the (buttermilk-esque) coconut milk. Blend thoroughly.
6.) Add the entire package of chocolate chips. Yes, the whole package. Stir in gently.
7.) Pour the batter into the pre-sprayed bundt cake pan, and slid into the oven to bake for 50ish minutes.
8.) Once the toothpick test declares it's done, pull that baby out of the oven and let her cool for a few minutes before flipping onto whatever tray or cake carrier you have.
9.) Cool the cake for awhile longer, and then lightly dust it with powdered sugar. Enjoy!

My hubby confessed to eating more than 3 slices today. ...I had more, so I can't really be too perturbed. This is a recipe that if you want to make it chocolatey, it wouldn't be too hard to reduce some of the flours and use cocoa powder to make it chocolatey. Or, if you want it lemony, grate some lemon rind into the batter, and use a bit of lemon juice straight into the batter as well. (and top with a lemon glaze!) This is a yummy cake that is rather simple-and has so many possibilities! If you want a rainbow funfetti type cake, sub out the chocolate chips with a tube of sprinkles. Play with it. Own it. Eat it and don't weigh yourself on your bathroom scale then following morning.

Any creative ideas out there on what else can be done to this cake?


Friday, January 25, 2013

Sickness and peanut butter

It's finally happened.

Our little one has gotten sick.

He almost made it 10 months without any illness! Alas, for my hubby caught a cold or something from his employee, and that made it's way to That Boy. We've been mostly battling just a fever. But still, a fever of 102.8 is still quite a new thing to battle! He's been handling it ok-ish. As long as I'm constantly holding him. And as long as he has his paci. Or is nursing. ...it's been a long few days.


Mama's little sickie

But my hubby is doing a bit better! His fever has been fluctuating a LOT, and all our Tylenol expired ages ago. (we use it sooo often. Our bottle expired in 2009 and we haven't used it since then to even notice!) Thankfully I've been doing more homeopathic stuff, and we've discovered that for sleeping purposes, a damp washcloth with lavender and peppermint essential oils dabbed on it help to reduce the fever and relax him. Huzzah for that!

So what's a Mama gonna do, with two sickies in her house to take care of? How is she supposed to keep functioning?

Well, I've discovered Pinterest. Finally. And I found the most amazing recipe EVER. Averie of loveveggiesandyoga has this amazing, amazing recipe for peanut butter chocolate chunk cookies. And they're naturally gluten free! No flour! I want to share them with my neighbor, but her daughter is allergic to eggs. I'm stubborn, these cookies are amazing, and they MUST be shared! So I altered the recipe.

Behold, the tweaked recipe for egg free scrumptiousness!

1 cup peanut butter
1/2 cup honey
1/2 cup brown sugar
1/4 cup applesauce
1 TBSP vanilla
1 tsp baking powder
4 tsp coconut flour
4 oz dark chocolate bar

1.) Preheat oven to 350
2.) Mix all but the chocolate together well.
3.) Chop chocolate in chunks.
4.) Mix into batter. Pour into a container and fridge it for a minimum of 2 hours. (you can fridge it up to 5 days)
5.) Roll dough into balls and drop onto a cookie sheet that's covered with a parchment paper.
6.) Bake in preheated oven for 13ish minutes.
7.) Cool for 5 minutes.
7.) ENJOY



And here's the original recipe, so you can peruse her blog of yummies! Go make these cookies. Now.
http://www.loveveggiesandyoga.com/2013/01/peanut-butter-chocolate-chunk-cookies.html

Sunday, October 14, 2012

Barbeque teaser

I love barbeque. I love Rattler's. But I can't spend money at Rattler's as often as I want. ...so what's a girl to do? Make her own yummy meal!

Originally, I told Mike that I wanted to barbeque some steak. But then I got thinking that steak really should have some good barbeque sauce. Then I looked up online, picked one, and altered a recipe for barbeque. After I made a whole bunch of sauce, I decided that I wanted chicken too, because then I'd have leftovers. Sooo....we ended up barbequing a huge steak and five chicken thighs. So. Good.



Barbeque. Home made sauce. Roasted (caramelized) carrots. Steamed broccoli.

Oh yeah.

I'm not looking forward to when the little guy can eat this food. I don't want to share!

Shall I share the sauce recipe? Or should I keep it as a secret sauce?... I think it's amazing, personally. Like, I'm using my finger to clean the bowl, so I can lick it. Delicious!

Maybe I'll just wait and see if anyone says they want the recipe...leave a comment if you want it!

Saturday, October 13, 2012

Coconut!

So...I'm supposed to be on a cleanse diet.

No grains, no sugar, no eggs, no dairy...

Lots of veggies, fruits and meats...

...I feel like I'm dying without my chocolate and carby goodnesses!!!

What's a Mommy gonna do? I've started getting desperate, and been looking up coconut recipes. (for the record, coconut shavings are the most horrible food thing ever. I have texture issues, I know.) Well, dislike for coconut shavings aside, I'm desperate. I've got no problem with coconut flour. Or coconut oil. Or coconut butter. But shavings? Yeah, no thank you.

...so I bought coconut shavings today...and used them...and dude, have I got a recipe for you!

I was originally going to make coconut butter from scratch. But I got impatient and decided I'd just find something to do with coconut meal instead. (10 cups of coconut shavings in a food processor for about 10 minutes will yield some very fine coconut meal, for the unofficial record) I was curious. I was desperate. I made brownies!

Behold, coconut meal!

Similar to zucchini brownies, moist, decadent, and you've no idea that the yum in your mouth is healthy! I made them (with fervent prayers during the mixing, baking and taste testing) and served them to my hubby. He thought they were amazing! He's been doing the same as I all evening-snitching little bites here and there. Thankfully we'll have enough to share in our fellowship group at church tomorrow. Which is good, because that's the only reason I'm really able to make these while on a cleanse! (they have egg, which is a no-no for the cleanse diet, BUT everything else is acceptable!) I ended up making 3 batches of these brownies for tomorrow, and boy, are they good!



Shall I give this recipe? Or shall I hold ya'all in suspense? (for, like, the two of you who still follow a blogger who blogs every month, lol)

Here's the yum!

2.5 oz of dark chocolate (or all but 2 squares of a bar of chocolate)
1/2 cup coconut oil
2 eggs
1 cup coconut sugar (also known as palm sugar. You can use regular cane sugar if you'd like)
1 tsp vanilla
1/4 tsp sea salt
3/4 cup fresh coconut meal (not flour, not shavings. Meal.)
2 TBSP coconut flour

  • Pre-heat oven to 350. If not using seasoned stoneware, spray non-stick in a 8x8 pan.
  • Melt dark chocolate and oil on stove top in small pan. Stir together, and then remove from heat.
  • Once cool, blend eggs, sugar, vanila and chocolate together.
  • Add the remaining dry ingredients. Mix well. 
  • Pour into pan and bake for 25-30 minutes, or until toothpick comes out clean. 
Gah, so good! I'm kinda glad our little one can't eat brownies yet. I wouldn't want to share! But he IS starting solid foods...so the time is coming quickly. Thankfully he's content thus far with zucchini and carrots and whatnot. Assuming Mommy gets her act together in the morning and makes it, he'll be trying out spinach tomorrow! But Mommy needs to make that first...

Well, I posted the recipe, huzzah! Time to crash, as there's a very good chance a certain little one will be waking in a few hours for a snack, and Mommy wants to get some sleep before then! Being a 6 month old boy, he's sure growing fast! *sniff, sniff* My little baby is growing too fast! Wah!

Look! He's even got two teeth growing in! Ayiee!