Carrot Cake Sandwich


Absolutely messy…but worth every finger lick. This is a great Easter dessert for kiddos & for the kids in all of us!

So go ahead & top off your chocolate bunny filled bellies with this delicious recipe…and if you aren’t leaning towards cookies this year try my vegan carrot cake or carrot cake donuts recipes!

Let’s get to the yum…

  1. Preheat the oven to 350degrees & line 2 baking sheets with parchment paper
  2. In a small bowl toss 2C shredded carrots & 3T brown sugar – then line a colander with 2 paper towels & place mixture inside to let seep – set aside for 10minutes
  3. In a large bowl whisk together 1C flour, 1/2C brown sugar, 1t cinnamon 1/4t baking soda & 1/4t salt
  4. In a microwavable bowl melt 2T butter then stir in: 2T canola oil, 1t grated orange rind, 1/2t vanilla extract & 1 egg
  5. Combine the liquid bowl with the dry & then add the carrot mixture
  6. Grab your cookie sheets, drop dough roughly 2 inches apart (~ 14cookies) & bake for ~11minutes

While baking whisk together 4oz cream cheese, 2T melted butter, 1/4t vanilla extract & 1/8t salt – then slowly add in 1C powdered sugar. Whisk or beat for 3minutes til mixture gets thicker.

Nutritional Info Per Sandwich (Makes 6): as mentioned in prior posts, calories don’t count during the holidays 

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Poptart Love

poptart love 001Happy soon-to-be Valentines Day!!!

With the happy holiday right around the corner & a long weekend ahead the hub & I have decided to plan a last minute trip to Scottsdale, Arizona – helllooooo fun in the sun! Not sure what we are planning on doing but don’t you fret, I will have a great post about it coming up soon.

Anywho, with our flight leaving on valentines day I am not going to be able to whip up a four course meal like last vday (it was amazing to say the least). This time around I am treating him to a nostalgic gift – homemade poptarts! I mean, the hub is partial to this tasty treat from back in the day, but who doesn’t love a pastry that is filled with strawberry & chocolate!!!

…and with that obvious answer being no one, lets get baking!

  1. Preheat your over to 350degrees & line a cookie sheet with parchment paper
  2. In a small bowl whisk together 1 egg yolk & 1t water – set aside
  3. Roll out prepared pie crust til it is very thin, then cut into rectangles (~2.5×3.5)
  4. Keep re-rolling the dough when needed & continue to make rectangles till all the pastry dough is used up (you should end up with 8 cutouts)
  5. Take 4 of them – spread 1T of almond chocolate spread & 1T strawberry jam (make sure to leave a 1/4inch border for sealing)
  6. Grab 2 strawberries, slice them & then shape them into hearts with a knife – set aside
  7. Take the remaining half of the pastry cutouts, place a strawberry heart in the center & cut around it (to make a heart in the dough)
  8. Place the dough with the cutout on to the layered bottom half – set heart shaped strawberry in the cut out
  9. Seal the edges with a fork, brush with the egg wash & sprinkle generously with sugar
  10. Bake for 12-15minutes or until golden brown

Let cool & then treat your loved ones to this delicious valentines day surprise!

*Note to self, I am never buying store bought poptarts – these were so simple!

Nutritional Info Per Poptart (Makes 4): 235 calories – 14 grams of fat – 25 carbs – 2 grams of protein 

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Meatless Monday: Pumpkin Chocolate Chip Scones


Yes, I am still on this pumpkin crave & no I will not get over it! I swear it adds such a great flavor to any baked good!

On to these delicious pumpkin & chocolate chip scones…

  1. Preheat oven to 350degrees & line 2 cookie sheets with parchment paper
  2. In a large bowl combine 3.5C of flour, 1/2C+2T sugar, 2T baking powder, 1t cinnamon, 1t nutmeg, 1t heaping ground ginger & 1/2t salt – set aside
  3. In a smaller bowl mix together 1/4C canned coconut milk & 1t apple cider vinegar – whisk & let thicken
  4. Once thickened add 1.5C pureed pumpkin & 1/2C melted/cooled butter – stir
  5. Mix the wet ingredients into the dry & use your hands to really get all combined
  6. Fold in 1C vegan mini chocolate chips
  7. Dust a clean surface with flour & place dough on the surface
  8. Form the dough into a circle (about 1inch thick) cut into 12 pie shaped slices (I put flour on my knife to get an easier slide while cutting)
  9. Place slices on prepared cookie sheet & sprinkle the tops with sugar
  10. Bake for 20-25minutes or until golden brown

Wahooo, these scones were d-e-l-i-c-i-o-u-s! For breakfast or dessert, they were a major hit in this household this weekend. Hope you enjoy!

Nutritional Info Per Serving (Makes 12): 315 calories – 14 grams of fat – 46 carbs – 6.6 grams of protein

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Carrot Cake Donut with Sweet Cream Cheese Icing


I made these baked donuts for my hub to take to the office for all to snack on. Don’t fret, I of course munched on one to make sure they were up to par before sending him off with them – and omg amazing, these babies were delicious!

And really, you can have these as your breakfast or as a treat for dessert, enjoy!

  1. Preheat oven to 350degrees & grease your donut pan with coconut oil spray
  2. In a large bowl mix 2C GF all purpose flour, 2/3C coconut sugar, 1T baking powder, 1.5t cinnamon, 1/2t ground nutmeg, 1/4t all spice & 1/4t salt
  3. In a side bowl mix 5T melted/cooled butter, 2 eggs, 1C vanilla almond milk & 2t vanilla extract – beat together
  4. Combine the wet bowl into the dry mixture & stir til fully combined – fold in 1.5C shredded carrots
  5. Transfer the batter into a Ziploc baggie & cut a small portion off one of the tips
  6. Pipe the batter into the pre-greased donut pan & bake for 10-12minutes
  7. Remove & let cool on a wire rack
  8. While donuts are cooling, mix together 8oz of cream cheese, 4T butter, 1C powdered sugar & 1t vanilla extract – whisk until it become fluffy & combined

Top donuts with the icing & chopped walnuts (or carrots)!

Nutritional Info Per Serving w Icing (Makes 18): 220 calories – 9.5 grams of fat – 32 carbs – 2.5 grans of protein

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Meatless Monday: Pumpkin Chocolate Cupcakes

IMG_8507I made ever so delicious treats on halloween for a friend’s party – so sorry that I didn’t post the recipe live time, but I had no time! I was racing to get out of the house so the hub & I could stroll around our neighborhood in costumes & then make it to our friends house in time for the bash.

Anywho…these cupcakes can be made for all the festive holidays coming our way! So get out your apron & start baking…

  1. Preheat oven to 350degrees & line a muffin tin with festive cupcake attire
  2. In a large bowl add IC flour, 1C sugar, 1/3C cocoa powder, 2t pumpkin pie spice, 1t baking powder, 1/2t baking soda, 1/4t salt – whisk & set aside
  3. In a small bowl add 2 eggs, 1 can of pumpkin purée & 1t vanilla extract – whisk
  4. Combine the liquid bowl into the dry bowl & mix well
  5. Bake until toothpick comes out clean (~30minutes), set aside & let cool

Once cooled either add vanilla/chocolate icing or dust with powdered sugar! Hope you enjoy this chocolaty pumpkin treat!

Nutritional Info Per Cupcake w/o Icing (Makes 12): 130 calories – 1 gram of fat – 29 carbs – 3 grams of protein

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Pumpkin Spiced Donuts


Dunkin Donuts has got nothing on me! These puppies are amazing! Baked to perfection with pumpkin & coated with just the right amount of spice. If it hasn’t felt like fall yet, these donuts will make your tastebuds sure know it’s here!

Lets get to the baking…

  1. Preheat oven to 350degrees & lightly grease donut pan – set aside
  2. In a large bowl whisk together 1/2C canola oil & 3 large eggs
  3. Then stir in 1.5C sugar, 1.5C pumpkin puree, 1.5t pumpkin pie spice, 1.5t salt, 1.5t baking powder, 1/2t cinnamon & 1/4t nutmeg
  4. Add in 1.75C GF All purpose flour – stir until all is combined
  5. Use a pastry bag to pipe batter into donut pan
  6. Bake for 17minutes
  7. Remove, let cool & transfer to wire rack
  8. For the delightful spiced sugar coating, mix 1/2C coconut sugar, 1T pumpkin pie spice & 1T cinnamon – spray each donut with coconut cooking oil spray & dip into mixture until completely covered
Nutritional Info Per Donut (Makes 18): 200 calories – 7.5 grams of fat – 34 carbs – 1.3 grams of protein

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Congo Bars


What to say about these bad boys….well, there is chocolate & alcohol in them, need I say more? Okay, okay…there is only one tablespoon of rum, but I swear even after baking, there is still a hint of rum looming in them. Regardless, they are delicious & have all been consumed already (I know, the horror)!

Here’s what to do…

  1. Preheat oven to 350degrees
  2. Line baking sheet with parchment paper – spread 3/4C pecans on paper & place in oven til golden brown (~ 12minutes) – remove & set aside
  3. Use the same prepared baking sheet & spread 1C coconut on paper & place in oven til golden brown (~5minutes) – remove & set aside
  4. In a large bowl mix 1/2C+2T coconut sugar, 6T Earth Balance buttery spread, 1 egg, 1T dark rum & 2t vanilla extract
  5. In another bowl, combine 1/2C+ 2T brown rice flour, 2T tapioca flour, 1/2t xanthan gum, 1/2t baking powder & 1/2t salt
  6. Pour dry bowl into wet bowl & stir
  7. Add cooled pecans, coconut & 1C coarsely chopped dark chocolate
  8. Line an 8×8 pan with parchment paper & spread the dough evenly
  9. Place in oven for 15-20minutes

Remove & let cool – cut into 16 squares & serve with ice cream, YUM!!

Nutrition Info Per Bar (Serves 16): 180 calories – 11 grams of fat – 16.5 carbs – 2 grams of protein

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Almond Butter Rice Crisp Treats


Talk about a high demand treat! My husband has been requesting these crisps for weeks & I finally decided to make a batch. Super simple to whip up – no cooking involved & it only took a few minutes to make! Oh yeah & did I mention chunky almond butter is involved!?!

Lets get to this amazingness…

  1. Line an 8×12 baking dish with parchment paper – set aside
  2. In a large pot over medium heat mix 3/4C chunky almond butter, 3/4C brown rice syrup & 1.5T Earth Balance original buttery spread – stir til combined
  3. Remove from heat & add 1.5T vanilla extract
  4. Stir in 5C + 1/4C gluten free rice crisps til all is combined
  5. Pour in prepared baking dish, spread evenly (press firmly with hand or back of spoon) then place in freezer for 5minutes
  6. While in freezer, melt 1C vegan chocolate chips in the microwave
  7. Remove baking dish from freezer, spread chocolate on treats & sprinkle shredded coconut on top

I decided to only coat half of the crisps with the chocolate glaze – but do whatever your lil’ heart desires!

Nutritional Info Per Square without Chocolate (Serves 24): 125 calories – 5 grams of fat – 17 carbs – 2.5 grams protein

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Peanut Butter, Pretzel & Chocolate Chip Cookie


These bad boys were too good to be true. Thank goodness I shipped the hub off to work with the remainder, or else the combination of me at home alone writing a post about them would have not ended well – hellooo belly ache!

Honestly, this is such a simple cookie recipe and I’m kind of unsure why I haven’t thought about making these sooner! Plus it contains literally all of my fave indulgences smashed into a nugget of a cookie, hello heaven!

Get your tastebuds ready…

  1. Preheat oven to 350degrees & prep 2 cookie sheets with either a Chico Chef or parchment paper
  2. In a large bowl add 1/2C Earth balance soy butter at room temp (to get the perfect consistency I opted for the defrost button on the microwave for 30seconds) & stir in 3/4C coconut sugar til combined
  3. Mix in 3/4C creamy peanut butter, 1 egg & 1t vanilla extract – then, slowly mix in 1/2t baking powder & 1.25C flour
  4. Once dough is formed fold in 3/4C chocolate chips & 3/4C crushed pretzels
  5. Chill dough for 30minutes in fridge
  6. After 30minutes form 24 balls (about the size of 1 heaping tablespoon), place on prepped sheets & press down slightly (bottom of cup with a little non-stick spray on it works best)
  7. Bake for 8-10minutes (they may still be doughy when you take them out but that’s fine), remove & let cool on wire rack

Enjoy these scrumptious treats! They will last up to a bit over a week if stored in tupperware or else freeze them up so you can enjoy these treats for even longer!

Nutritional Info Per Cookie (Makes 24): 170 calories – 10 grams of fat – 18 carbs – 3.5 grams of protein

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Meatless Monday: Snickerdoodle Fun


Snickerdoodles are one of the hubs fave treats so I decided to make a heathy version & surprise him! Needless to say, he was surprised & these yummy treats are truly delicious!

Enough talk…lets get baking…

  1. Preheat oven to 350degrees & prep a baking sheet – set aside
  2. In a food processor blend 2C almond flour, 1.25t cinnamon, 1/8t baking soda & 1/8t salt
  3. Pulse in 1/4C softened coconut oil & 2T honey
  4. Roll dough into 10 balls (each ball roughly 1.5T of dough)
  5. Mix 1/3C coconut sugar & 1/2t cinnamon – dip rolled dough in sugar, place on prepared sheet & flatten dough with the bottom of a cup
  6. Bake 7-9minutes, remove & let cool (even if they don’t feel/look done they will be)

This is another freezer friendly dessert – you can pop them out & eat’m up right away!

Nutritional Info Per Cookie (Makes 10): 190 calories – 12 grams of fat – 2.5 carbs – 5 grams of protein

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