This recipe is amazing. I’ve tried coconut flour pancakes and cookies and they always come out so dry! I like them warm but also they are great coming out of the fridge.
Makes 7 donut holes
3 tablespoons butter
3 tablespoons Stevia
1/8 teaspoon vanilla extract
Few drops almond extract (optional)
Dash pumpkin pie spice
3 tablespoons coconut flour
Cinnamon/Splenda or cocoa for rolling
Preheat oven to 350 degrees.
Cream butter, Stevia, extracts, salt and spice. Add egg and mix well. Add coconut flour until fully combined. Let sit for a few minutes so the flour can absorb the liquids.
Roll into balls about 1 inch in diameter and place in greased glass dish.
Bake for 15-20 minutes or until lightly browned. Roll in preferred coating!
I did a cinnamon and Splenda mix, cocoa powder, and a simple glaze made from heavy cream and Splenda.
2.2 carbs per donut hole
1.1 net carbs
6.0 grams fat
65.7 calories each
I have been searching around for recipes with coconut cream for weeks and finally decided to try something new. If you have a chocolate craving these will satisfy you and loaded with healthy saturated fat from all the coconut. They remind me of a truffle!
1/4 cup coconut oil
2 tablespoons cocoa powder
1 1/2 teaspoon stevia
1/4 cup coconut cream (coconut butter)
1/2 cup shredded coconut (I used fine shred)
Finely chopped salted nuts, I like almonds
Melt coconut oil and mix with cocoa powder. Add coconut cream and stir well, making sure its combined fully. Mix in shredded coconut. Put in freezer until hard enough to roll into balls, it took about 10-15 minutes for me. Shape into balls and roll in chopped salted nuts.
Total fat: 6.8 g
Saturated fat: 6.2 g
Carbohydrate: 1.5 g
Fiber: .7 g
Net carbs .8 g
This pie is amazing. Here is a list of why it is so special and easy.
Graham cracker crust
No need to cook down the blueberries!
Basically you just put this thing in your oven and eat dinner. By the time you’re done eating the smell will draw you into an intense need for your delicious concoction.
What you’ll need:
A graham cracker crust
2-3 cups fresh blueberries
2-3 cups blueberries in syrup
1/4 cup butter
1/2 cup sugar
1/2 cup flour
1 1/2 cup oats
1 teaspoon cinnamon
1/4 teaspoon salt
Preheat the oven to 360 degrees. I know its a weird temperature but just do it, damn it. Mix your blueberries together. I did about half and half fresh and jarred in syrup, but you can use more or less of whichever you’d prefer. I like a little less syrup also. Dump them into your crust. I got mine for a dollar and it worked incredibly. Now mix up all your dry ingredients until they’re all blended relatively well. Doesn’t have to be perfect by any means! Crumble all that goodness on top of the blueberries. No worry if it doesn’t cover the whole thing perfectly.
Now bake for about 50 minutes, checking at 40 or so. Hey, I don’t know how finicky that oven of yours is.
Don’t be like me and pick a bit of crumble topping off the top right after it comes out. It does a weird sizzling spell on the tongue and burns. Wouldn’t recommend it.
Wait til it cools. It took around 20 agonizing minutes, but at least you don’t get a firecracker going off in your mouth.
I didn’t get to take pictures before we devoured it. But it’s like, whatever. It is too good to wait any longer. Here are the remnants the next day, before I had a bit with my lunch…
Ps ladies – you could totally get away with making your man think you spent all day on this incredible dessert (more like incre-dribble, am I right?!)
I love traditional desserts. Rice Krispies treats are one of the only desserts I can remember my mom making for us when we were kids. There’s nothing like the warm feeling of buttery hands pressing down the warm gooey stickiness of marshmallows and crunchy cereal. Licking and biting off those tiny little pieces that stick to your fingers is pure buttery bliss to satiate you momentarily until the treats are fully cooled.
This recipe puts a slight twist on an old favorite I reminisce about. Hope you have as much fun making these as I did!
1/4 cup butter
1 bag chocolate mint marshmallows
4 cups Rice Krispies treats
2/3 cup chocolate chips
Melt the butter in the largest pot you have. Trust me, it’s going to get full quickly! Make sure the temperature is low so the butter doesn’t burn. Now add the marshmallows, stirring slowly and constantly until completely melted. Continue stirring for another minute or two. Stir in Rice Krispies. Do it well! Spray a pan with Pam or coat with butter. Now stir the chocolate chips into your marshmallow mixture and dump into the pan. Press down to your liking. I like them to still have a bit of air myself!
Let cool (painstakingly) then cut into squares. Enjoy!
Cream Cheese Brownies
Whether you’re a fan of sweets or not, you will LOVE these brownies. I was just looking for a way to get rid of some extra cream cheese from a birthday cake and came upon this idea. Of course I prefer chocolate dessert over anything on
most all days, but these brownies are a truly magnificent and beautifully balanced mix of chocolate and cream cheese.
I made these brownies three times in two weeks. My mom and niece loved them so much I ended up making a batch just for them. Also not only are they crazy delicious (yes, even more so than Mr. Pibb and Red Vines) but they look so gorgeous!
1/3 cup semi-sweet chocolate chips
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon vanilla extract
Melt chocolate chips with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/2 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 1/2 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the vanilla.
Spread half of the chocolate batter into an 8×8 inch greased baking pan. I used a pyrex pan and Pam and it worked greatSpread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture.
Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares.
These are so beautiful and fluffy. Things got reeeeal steamy up in here.