Red Velvet Cake

 

Ingredients

For the Cake

• 12 tablespoons unsalted butter, room temp
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 oz red liquid food color (not gel)
• 2 tbsp cocoa powder, unsweetened
• 1 tsp salt
• 1 tsp vanilla extract
• 1 cup buttermilk, well shaken
• 2 1/4 cups flour
• 1 tbsp white vinegar
• 1 1/4 tsp baking soda

For the Icing

• 12 oz cream cheese, room temp
• 12 tbsp unsalted butter, room temp
• 24 oz powdered sugar
• 1 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 F. Grease and combine 8 inch cake pans; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing just until the yolk disappears.
3. In a small bowl whisk together the red food coloring, cocoa, salt and vanilla until well blended. Add the cocoa mixture to the creamed butter and sugar mixture. Blend on a medium-low until combined, scraping the bowl as needed.
4. Add 1/3 of the buttermilk and blend on low until well incorporated. Next add 1/3 of the flour and mix on low. Repeat until all the buttermilk and flour are mixed well.
5. In a small cup stir together the vinegar and baking soda, until completely dissolved. Using a rubber spatula, gently fold the vinegar mixture into the cake batter.
6. Divide the batter evenly into the prepared cake pans.
7. Bake for about 18-20 minutes

Prepare the Icing

1. Combine the cream cheese and butter and beat until blended. Add the sugar and beat until fluffy. And the vanilla and mix on low until smooth and creamy.
2. Assemble the cake and add the buttercream between each layer.
3. Have fun and decorate the cake.

Baked Southwest Eggrolls

 

Ingredients

• 1 cup of black beans, drained and rinsed
• 1 cup corn, drained
• 10oz diced chicken breast
• 2 tbsp of diced green chilis
• 1/2 block of cream cheese, softened (4oz)
• 2 tbsp taco seasoning
• 3/4 cup of shredded cheese, mexican blend
• wonton wrappers or small flour tortillas

Instructions

1. Preheat oven to 375 F.
2. Combine all the ingredients in a large mixing bowl. Stir together until completely mixed.
3. Add a couple of scoops of the chicken mixture to the center of the wrapper. Fold the wrapper up like a burrito.
4. Bake at 375F for 15-20 minutes or until the outside edges are crispy and golden brown.

Oreo Cake

 

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/2 cup sour cream, room temp
• 1/2 cup whole milk, room temp
• 1 cup chopped oreos

For the Buttercream

• 1 1/2 cup butter, room temp
• 5 cups confectioners sugar
• 1 1/3 cups, crushed oreos
• 1/4 cup heavy cream
• pinch salt

For the Ganache

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream, heated

Instructions

For the Cake

1. Butter and flour cake pans. Preheat oven to 340 F. 
2. In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
3. Sift the dry ingredients together in a large bowl.
4. Beat the dry ingredients into the butter until well incorporated, scrape the bowl if needed.
5. Beat the wet ingredients together in a medium bowl.
6. Add the wet to the butter mixture and mix until just combined. Fold in the crushed oreos at the very end and mix until just combined.
7. Divide the mixture evenly into the cake pans.
8. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Buttercream

1. Beat the butter until light and fluffy. Add the confectioners sugar and cream and mix.
2. Reserve about a cup of the buttercream for the edges of the cake.
3. Mix in the crushed oreos into the large batch of buttercream. 

For the Ganache

1. Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency. 

For the Assembly

1. Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
2. Coat outside with buttercream and smooth.
3. Pour the ganache on top and allow to drip.
4. Get creative and decorate the cake.

Turkey & Rosemary Scones

 

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/3 cup light brown sugar
• 1 stick (4 ounces) unsalted butter, cold and cut into tiny pieces
• 1 egg, room temperature
• 3/4 cup plus 2 tbsp whole milk
• 4 ounces parmesan cheese, shredded
• 4 ounces turkey, diced
• 1/4 cup fresh rosemary, chopped

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside.
2. In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar. Mix well to combine.
3. Cut the butter into small cubes then quickly work it into the mixture (using your hands) until it resembles a coarse meal, set aside.
4. In a small bowl whisk together the egg and milk. 
5. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
6. Add the parmesan cheese, turkey, and rosemary and gently fold them into the dough with a spatula. 
7. Pour the dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
8. With a brush add milk to the top of the scones. Add extra cheese and turkey to the top of each one.
9. Bake for 18-20 minutes or until the tops are lightly golden brown.
10. Cool for 5 minutes on the tray, then serve warm.

Pumpkin Bread

 

Ingredients

• 3 eggs
• 1 1/2 cups pumpkin puree
• 2/3 cups vegetable oil
• 1 cup sugar
• 1/4 cup light brown sugar
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt

For the candied walnuts

• 1/2 cup walnuts, chopped
• 1 tsp honey
• 1/4 tsp vegetable oil

Instructions

1. Preheat the oven to 350 F and place parchment paper on the inside of the loaf pan.
2. Place eggs in a large bowl and whisk well.
3. Add pumpkin puree, whisk together until smooth then add oil, sugars and vanilla and mix well again.
4. Place flour, pumpkin pie spice, baking soda, baking powder, and salt over the pumpkin mixture. Mix just until all the flour has disappeared.
5. Transfer batter to the prepared pan.
6. For the topping, combine walnuts, honey and oil and stir to combine. Sprinkle the walnuts to the top of the mixture.
7. Bake for 1 hour or until toothpick inserted in the center comes out clean.

Fig Bread

 

Ingredients

• 3 eggs
• 2 cups sugar
• 2 cups ripe figs, mashed
• 3/4 cup vegetable oil
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup buttermilk
• 1 cup pecans, chopped

Instructions

1. Heat the oven to 350 F and grease a loaf pan. 
2. In a mixing bowl mix the eggs. Add the sugar and beat well.
3. With the mixer on low speed, add mashed figs and vegetable oil.
4. Sift together flour, baking soda, salt and cinnamon.
5. Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
6. Fold in chopped pecans.
7. Bake in the oven for 1 hour or until toothpick inserted into the center comes out clean.

Honey Cake w/ Figs and Whipped Cream Cheese

 

Ingredients

• 3/4 cup unsalted butter, at room temperature
• 1/2 cup honey
• 1 cup sugar
• 2 tsp vanilla extract
• 3 eggs, at room temperature
• 2 cups all purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup buttermilk, at room temperature

For the whipped cream

• 6 ounces cream cheese, at room temperature
• 1/2 cup confectioner's sugar
• 1 1/2 cup heavy whipping cream

For the candied walnuts

• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350 F and grease a 9" round pan with cooking spray.
2. In a large bowl, cream together the butter, honey, sugar, and vanilla extract. Start on low speed to combine and then increase to medium speed for 6 minutes, or until light and fluffy.
3. Add the eggs one at a time, stirring on low after each egg to combine.
4. In a small bowl, whisk together the flour, baking powder, and salt.
5. Add half of the dry ingredients to the wet mixture stirring on low to combine. Stir in the buttermilk and then add the rest of the dry ingredients. Stir until well combined.
6. Pour the batter into the greased pan and bake in the oven for 40 minutes.
7. To prepare the whipped cream, in a large bowl beat the cream cheese and sugar until smooth. 
8. Slowly drizzle in the whipping cream a tablespoon at a time until it's all incorporated. Increase your mixer and whip on medium speed for 3 minutes.
9. To prepare the walnuts, combine the butter, vanilla, sugar, cinnamon and salt in a medium saucepan until butter has melted.
10. Add the nuts and stir until well combined for about 5 minutes.
11. Remove from heat and let them cool.

The fun part about making cakes is to watch it all come together. Get creative and add the figs to the top of the cake. Drizzle honey and the candied walnuts on top. This cake is moist and delicious. I promise, you will want a second slice. 

Gluten Free Carrot Cake Squares

 

Ingredients

• 1 cup grated carrots
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp tapioca flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

For the icing

• 3/4 cup plain greek yogurt
• 1/4 cup whipped cream cheese
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350 F. Grease an 8x8 baking dish with cooking spray.
2. In a large bowl whisk the dry ingredients together;  almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon. 
3. In a separate bowl whisk the wet ingredients together; eggs, coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry and gently fold all of the ingredients until well incorporated.
5. Stir in carrots and walnuts.
6. Transfer batter into the greased pan and bake in the oven for 30 minutes.
7. For the icing combine the yogurt, cream cheese and maple syrup in a medium bowl and mix until it's a smooth creamy icing.
8. Spoon over the top of the cooled carrot cake and spread into an even layer.
9. Serve and enjoy.

This is a different way to enjoy carrot cake. I like serving this at parties since it's an easy way to grab a bite size cake. Honestly, you don't even need a plate to enjoy this delicious and moist dessert.

Grain Free Granola

Ingredients

• 1/2 cup nuts, chopped
• 2 tbsp coconut flakes
• 1 tsp coconut oil
• 1/2 tsp coconut sugar
• sprinkle of cinnamon

Instructions

1. Add the coconut oil to a pan. Once it's melted add the rest of the ingredients.
2. Heat over medium heat until its golden; about 5 minutes.

This grain free granola is a perfect topping for your bowl of yogurt. Top it off with your favorite fruit and you have a delicious breakfast. I like to store my granola in a glass jar this way I have extra for the week.

Almond Butter Apple Nachos

Ingredients

• 2 apples
• 3 tbsp almond butter
• 1 tbsp shredded coconut
• 1 tbsp chocolate chips

Instructions

1. Thinly slice the apples and lay on top of a platter.
2. Drizzle the almond butter on top of apples.
3. Sprinkle shredded coconut and chocolate chips

What's great about this recipe is that you can add your favorite toppings. It's crunchy, sweet and savory. It's a wonderful dessert to have on a hot summer day.

Paleo Banana Oatmeal Cookies

Ingredients

• 1 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 3/4 cup mashed banana (about 2 bananas)
• 1 tsp vanilla extract
• 1 egg
• 1 1/2 cup rolled oats
• 1/3 cup chocolate chips
• 1/3 cup chopped walnuts

Instructions

1. Preheat oven to 350 F.
2. In a small bowl whisk the almond flour, baking soda, cinnamon, and salt.
3. In a large bowl mix coconut oil and the coconut sugar; cream them together for a minute.
4. Add the mashed banana and mix together.
5. Add vanilla extract and the egg; mix together until it's well combined.
6. Pour dry ingredients into the wet ingredients and stir them together until it's a smooth cookie dough batter.
7. Slowly fold the chocolate chips and walnuts into the batter.
8. Place the cookie dough into the refrigerator for 30 minutes.
9. Scoop your dough and place them on a cookie sheet lined with parchment paper.
10. Bake in the oven for 11-14 minutes.
11. Let them cook and enjoy!

Honestly, this cookie recipe has all of my favorite ingredients; bananas, walnuts, oats and chocolate chips. It's an easy and delicious cookie.

Almond Flour Chicken Tenders w/ Buffalo Sauce

Ingredients

• Chicken tenders
• 1 egg
• 2 tbsp water
• 1 cup almond flour
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tbsp parsley
• 1/2 tsp salt
• 1/2 tsp pepper

Buffalo Sauce

• 1/3 cup hot sauce
• 2 tbsp avocado oil
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 400 F. Prepare a baking sheet with parchment paper.
2. In a small bowl whisk together the egg with 2 tablespoons of water to make an egg wash. 
3. In a separate bowl mix the almond flour, paprika, cayenne pepper, parsley, salt and pepper together.
4. Place the chicken tender in the egg wash and shake off the excess. 
5. Immediately, place the chicken tender in the almond flour mix and coat liberally. Then place on the baking sheet.
6. Bake for 16 minutes flipping half way through. After 16 minutes turn the broiler on high. Broil for 5 minutes to make the chicken extra crispy.
7. While the chicken tenders cool, stir together the hot sauce, avocado oil and apple cider vinegar.
8. Serve immediately.

This recipe is quick to make and it's one of my go to meals on a Friday night. It's a great alternative when you're craving buffalo wings.

Fruit & Coconut Water Popsicles

Ingredients

• Coconut water
• Strawberries (washed, stems removed, sliced)
• Blueberries

Instructions

1. Place a few blueberries into each popsicle mold.
2. Add the sliced strawberries.
3. Top each popsicle mold with a few more blueberries.
4. Fill the molds with coconut water.
5. Freeze overnight

I'm not going to lie. I was intimidated by this recipe since I have never made popsicles before but it's by far the easiest recipe. I made it in less than 5 minutes. I promise that you don't have to be a kid to enjoy these delicious and refreshing popsicles. It's perfect for a hot summer day.

Paleo Blueberry Crisp

Ingredients

• 5 cups blueberries
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp tapioca flour
• 3/4 cup gluten free rolled oats
• 3/4 cup almond flour
• 1/2 cup sliced almonds
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Pre-heat oven to 350F.
2. Place blueberries in a 9x9" baking dish. Add lemon zest, lemon juice and tapioca flour. Gently toss together.
3. In a separate bowl combine, rolled oats, almond flour, sliced almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated. *Towards the end I used my hands to mix these items together.
4. Distribute the crisp topping over the blueberries covering the surface of the pan.
5. Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.
6. Serve with your favorite vanilla ice cream.

It's blueberry season here in California so I decided to make a delicious blueberry crisp. It's the perfect way to enjoy them. Give it a try next time you have a BBQ.

Paleo Chocolate Avocado Brownies

Ingredients

• 1 large avocado
• 1/2 cup mashed banana
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1/3 cup chocolate chips

Instructions

1. Preheat oven to 350F and grease an 8x8" pan with coconut cooking spray.
2. In a food processor combine avocado, banana, maple syrup and vanilla extract.
3. In a large bowl combine eggs, coconut flour, cocoa powder, salt, baking soda and avocado mixture. 
4. Blend all the ingredients together until well combined.
5. Pour mixture into the greased baking dish and sprinkle the chocolate chips over the top.
6. Bake for 25 minutes or until set through.
7. Allow to cool completely before cutting into nine squares.

I baked these brownies for my family and no one believed me when I told them that it had avocado in it. It's the perfect combination of moist and fudge. This recipe is my go to when I'm craving simple but delicious brownies.

Frozen Yogurt Bark

Ingredients

• Yogurt (I used dairy free)
• Honey
• Strawberries (washed, stems removed, sliced)
• Blueberries

Instructions

1. Place parchment paper on a cookie sheet.
2. Pour your favorite yogurt on top of the parchment paper. Spread it around to an even thickness.
3. Garnish with strawberries and blueberries.
4. Drizzle honey on top.
5. Place in the freezer overnight.

What's great about this recipe is that you can use what you have at home. Toppings can vary from your favorite cereal, granola, chocolate chips, etc. The list can go on and on. It's all about enjoying the food and using ingredients that you love. I highly recommend this recipe if you have a busy morning. Just place a few frozen yogurt bark pieces in a container and out the door you go. 

Blueberry Scones

Ingredients

• 2 3/4 cups all purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into 1/2" cubes
• 1 cup blueberries
• 1/2 cup half and half cream
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp milk

Vanilla Glaze

• 1 cup powdered sugar
• 2 tbsp half and half cream
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder and salt. 
2. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. 
3. Once the butter is fully incorporated, add the blueberries and fold gently.
4. In a medium bowl, whisk together the cream, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix just until the dough begins to form. The dough will be slightly sticky. 
6. Divide the dough in half and transfer the first half to a floured board. Form it into a disc that is 1" high and 8" across. Using a sharp knife cut the disc into six slices. Transfer the slices to a parchment lined baking sheet and repeat with the other half of the dough. 
7. Using a pastry brush, brush the top of each scone with milk.
8. Place the scones in the freezer for 20 to 30 minutes.
9. Preheat the oven to 375F.
10. Bake the scones until they begin to brown on top between 17 to 20 minutes. 
11. Remove the scones from the oven and allow them to cool completely.
12. In a small bowl, whisk together the powdered sugar, cream and vanilla extract. 
13. Drizzle the glaze over the cooled scones.

Blueberry scones are my guilty pleasure. I always have to step away from the scones since I can continue to eat them in one sitting. Ha!! There is something about the scones that make me happy and cozy. If you're looking for a yummy pastry go ahead and try this recipe.

Paleo Strawberry Almond Flour Cake

Ingredients

Strawberry Puree

• 1 lb strawberries (washed, stems removed and halved)

Strawberry Almond Flour Cake

• 3 cups almond flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup honey
• 1/2 cup strawberry puree
• 3 eggs
• 1 tbsp vanilla extract
• 1/4 tsp freshly squeezed lemon juice
• 2 tbsp coconut oil, melted

Strawberry Frosting

• 1 cup Spectrum shortening
• 1/4 cup coconut cream
• 1/2 cup honey
• 1/3 cup strawberry puree

Instructions

1. Place the strawberries in a saucepan over medium heat. Once the berries begin to bubble and boil, drop the heat to medium-low. Continue cooking, stirring occasionally until the berries have softened and the liquid has reduced by about half. It should take around 20 minutes.
2. Remove from the heat and blend with a blender until the berries are smooth.
3. Strain the strawberry puree to remove the seeds. Allow the puree to cool to room temperature before using it in the cake batter and frosting. *I recommend making the puree the day before baking the cake.
4. Preheat the oven to 325F. Grease the cake pan with coconut oil and set aside.
5. Place honey, strawberry puree, vanilla extract, lemon juice and coconut oil in the bowl of a stand mixer. Mix on low speed until well combined.
6. With the mixer still running add the eggs one at a time. Once the eggs are fully incorporated slowly add the flour mixture to the bowl. 
7. Pour the cake batter into the pan. Bake for 35 - 45 minutes or until the toothpick comes out clean.
8. Allow to cool completely before adding the frosting. 
9. Mix the shortening, coconut cream, honey and strawberry puree on low speed. It will look curdled at first but keep mixing until smooth and well combined. *I used my hands to mix the frosting. It made it easier for me to mix the shortening.
10. At point have fun and decorate your cake with the strawberry frosting. Add extra strawberries on top and if you're extra like me then you can place a few flowers on top. This will take your decorations to the next level.

I made this cake for my mom's birthday. I really love the way it turned out. I swear you can't tell that it's made with simple ingredients. It's the perfect touch to end a fabulous birthday party. 

Paleo Lemon Bars

Ingredients

Crust

• 3/4 cup whole wheat flour
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 1/4 tsp salt

Filling

• 6 eggs
• 2 tsp lemon zest
• 1/2 cup lemon juice
• 1/3 cup honey
• 1/4 tsp salt
• 4 tsp coconut flour

Instructions

Crust

1. Preheat oven to 350 F. 
2. In a large bowl, combine whole wheat flour, coconut oil, maple syrup and salt. Mix well until a wet but firm consistence is formed.
3. Spray an 8x8 pan with non-stick spray.
4. Press dough into lined pan, making sure to press it out evenly and into the corners.
5. Bake for 20 minutes or until lightly browned and set through.
6. Let the crust cool.

Filling

1. While crust is baking, combine eggs, lemon zest, lemon juice, honey, salt and coconut flour. Beat with a hand mixer until a smooth, liquid batter is formed. It will be runny but don't worry, it will hardened when it's baking.
2. Pour mixture on top of the cooled crust and bake for 30 minutes. 
3. Cool completely then chill for 4 hours. 

This is a refreshing dessert on a hot summer day. I love that it's not too sweet.

Paleo Turkey Meatloaf

Ingredients

• 1 pound ground turkey
• 1/4 cup almond flour
• 2 tbsp tomato paste
• 3 tbsp chopped fresh basil
• 1 egg
• 1 tsp garlic powder
• 1 tsp salt

Topping

• 2 tbsp tomato paste
• 1/4 cup chopped tomatoes
• 1 tbsp ketchup
• 1 tbsp chopped basil
• pinch of salt

Instructions

1. Preheat oven to 400 F. In a bowl combine turkey, almond flour, tomato paste, chopped basil, egg, garlic powder and salt.
2. Mix until evenly combined. I prefer to use my hands since I can make sure that everything is combined thoroughly. 
3. Place the meat mixture in a loaf pan.
4. In a small bowl combine tomato paste, chopped tomatoes, ketchup, chopped basil and pinch of salt. Mix well and add the mixture over the top.
5. Bake for 30 minutes.

Ever since I was a kid I loved meatloaf. It's an easy recipe and it taste delicious. 

Berry Bundt Cake

Ingredients

• 2 cups flour
• 1 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 8 oz sour cream
• 2 large eggs
• 1/2 cup olive oil
• 1 tsp vanilla
• 1/4 cup milk
• 1 1/3 cup fresh blueberries & raspberries (rolled in 1 tbsp corn starch)

Instructions

1. Preheat oven to 350 F. Lightly grease a bundt pan.
2. In a large bowl, combine all of the dry ingredients and set aside. 
3. Roll the blueberries and raspberries in the corn starch until coated.
4. In another bowl, beat the eggs with the sour cream until combined.
5. Add oil, vanilla & milk. Mix well.
6. Mix the wet ingredients with the dry. Fold in the berries.
7. Transfer batter to bundt pan and bake for 40 - 45 minutes. Or until tester comes out clean.
8. Cool in pan for about 20 minutes then transfer to wire baking rack to finish cooling. Slice and serve!

This bundt cake was a family hit. I love that it doesn't have frosting on top. It's all about the fresh fruit. If you're looking for a delicious and fruity cake then this is for you. 

Arroz Con Leche

Ingredients

• 7 cups water
• 1 cup long grain rice, rinsed
• 1 cinnamon stick
• 1 cup granulated sugar or 1 can of condensed milk
• 1 tbsp vanilla extract
• 2 cups whole milk
• ground cinnamon

Instructions

1. Put the water and rice with a cinnamon stick into a large saucepan over medium-high heat. Bring it to a boil and then let it cook for 18 minutes.
2. Once the rice is tender, strain it out and bring it back to the same saucepan. Stir in whole milk and sugar (or condensed milk). 
3. Continue to cook the rice in the saucepan and bring to another boil. Once it is boiling, reduce heat to low and cook it for 20 minutes until rice has become thick and creamy. Stir occasionally. 
4. After the mixture has thickened remove from heat and add in vanilla. Stir the vanilla and now you are ready to serve it warm. I like to sprinkle ground cinnamon on top for extra taste. 

I am constantly staying away from Mexican recipes since I am quite intimidated by them. So I forced myself to make my favorite Mexican dessert in the hopes of getting me comfortable. I think it worked since the arroz con leche came out perfect. Give it a try and surprise your guest with this easy and delicious dessert. 

Homemade Horchata

Ingredients

• 1 cup uncooked white long-grain rice
• 5 cups water
• 1 cinnamon stick
• 1/2 cup milk
• 1/2 white sugar
• 1/2 tbsp vanilla extract
• 1/8 tsp cinnamon (optional)

Instructions

1. Pulse rice, cinnamon stick and water in a blender for a minute. The rice should not be finely ground but coarsely ground.
2. Let this mixture sit for a few hours at room temperature. You are letting the water soak up the rice and cinnamon flavors. 
3. Pour the mixture through a cheesecloth into a pitcher to strain out the liquid. The cheesecloth helps keep out any pieces of rice or cinnamon. Give the cheesecloth a squeeze until you have collected all of the liquid in your pitcher. 
4. Add the milk, sugar and vanilla extract into your pitcher and stir until blended. 
5. Chill in the refrigerator until you are ready to serve. 

Horchata is one of my favorite Mexican drinks. I like to sprinkle a little cinnamon on top of each glass when I serve it to my guest. With cinco de mayo right around the corner I suggest that you give this recipe a try.

Roasted Banana

Ingredients

• 1 banana, peeled
• Walnuts
• Cinnamon
• Chocolate Chips

Instructions

1. Peel banana and place it on a pan with low to medium heat. 
2. Roast each side of the banana for 3 minutes. 
3. Once you've roasted the banana you can place it on a plate. 
4. Add a handful of chopped walnuts, sprinkle cinnamon and top it off with chocolate chips. You can also get creative and add your favorite ingredients. For example, peanut butter, cocoa powder, ice cream, etc.

I prefer desserts that are simple and easy to make. This is a delicious treat that can be made in minutes. Plus, the best part of it is that it's budget friendly. You probably have all the ingredients in your pantry already. I hope you enjoy it as much as I do. 

Banana Bread

Ingredients

• 3 ripe bananas
• 1/3 cup melted butter, unsalted
• 1 tsp baking soda
• 3/4 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 cup walnuts (optional)

Instructions

1. Preheat oven to 350 degree F.
2. In a mixing bowl, mash the ripe bananas until smooth.
3. Add the melted butter, egg and vanilla extract. Stir.
4. Add the baking soda, sugar, flour, nutmeg and cinnamon. Mix.
5. Add walnuts and gently fold them into the batter.
6. Pour batter into your greased loaf pan.
7. Bake for 45 minutes or until an inserted toothpick comes out clean.
8. Remove from oven and let cool.

To be honest with you I've tried several recipes for banana bread. I just can't seem to find the one. I almost gave up on this dish until I decided to try one more time. It's all about keeping things simple and this time it worked!! I can finally eat banana bread at home. Go ahead and try it, it's delicious. Plus, it makes your house smell divine. 

Dalgona Coffee

Ingredients

• 1 tbsp sugar
• 2 tbsp hot water
• 2 tbsp instant coffee

Instructions

1. Mix sugar, hot water and instant coffee together for 5 minutes until it's a light golden color. I used an electrical mixer but you can use a whisk.
2. Pour it over ice and almond milk. I added more hot water to my drink so it can combine better.

It's more than I normally do for my morning cup of coffee but it's worth every step. I like making dalgona coffee on special occasions or when I have guests over. It's an easy way to upgrade a normal cup of coffee.

Easy Quiche

Ingredients

• 1 store bought pie crust
• 1 cup shredded cheese
• 1 cup chopped meat or veggies (ham, bacon, sausage, spinach, etc.)
• 5 eggs
• 1 cup milk
• 2 green onions, sliced
• salt and pepper 

Instructions

1. Place your pie crust in a baking sheet. Use a fork to add holes to the bottom and on the edges.
2. Add your toppings; ham, green onion, cheese, etc.
3. In a medium bowl, whisk eggs. 
4. Then add milk, salt, pepper to the eggs. Whisk some more.
5. Pour egg mixture into your pie crust.
6. Place baking sheet into oven. Bake at 375 degrees for 1 hour. The filling will be set and the crust will be brown.

This is an easy recipe to make when you are trying to use the remaining eggs that you have on hand.

Chocolate Brownies

Ingredients

• 1 cup butter, melted & cooled
• 2 tablespoons oil
• 1 1/4 cups sugar
• 1 cup brown sugar
• 4 eggs, room temperature
• 1 tablespoon vanilla extract
• 3/4 teaspoon salt
• 1 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 9x9 square baking pan with cooking oil spray and set aside.
3. Combine melted butter, oil and sugars together in a large bowl. Add the eggs and vanilla extract and whisk together until light in color.
4. In a separate bowl combine flour, cocoa powder and salt. Gently whisk the ingredients together.
5. Pour the dry ingredients into the wet ingredients until just combined. Do not over beat.
6. Fold in half of the chocolate chips.
7. Pour the brownie batter into the baking pan.
8. Add the rest of the chocolate chips on top.
9. Bake for 25-30 minutes.

These brownies are moist and decadent. Perfect for those days that you're craving a chocolate brownie.

Strawberry & Nutella Mini Pies

Ingredients

• 1 package pre-made pie crusts
• Nutella
• 1 cup strawberries, diced
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 egg
• 1 tablespoon water

Instructions

1. Preheat oven to 425 degrees.
2. Place the diced strawberries in a medium bowl. Mix in the sugar and cornstarch and set aside.
3. Unroll the first pie crust on a clean counter. Cut out as many hearts as you can and place them on a cookie sheet.
4. Smear the center of each heart with 1 teaspoon of Nutella. I recommend microwaving the Nutella so it is easier to spread.
5. Add a spoonful of strawberry filling to each heart.
6. Unroll the second pie crust. Cut the same number of hearts as you did the first time.
7. Place the heart on top of each pie and line it up as best as you can.
8. With a fork seal the edges of each heart.
9. Take a toothpick and poke small holes in the top to allow venting during baking. 
10. Whisk egg and water until the mixture is a light yellow.
11. Use a pastry brush to lightly coat the top of each pie.
12. Bake for 12-14 minutes or until lightly golden.

This is such a cute and festive dessert to make for Valentine's Day.

Paleo Coconut & Banana Cookies

Ingredients

• 3 cups almond flour
• 1/4 cup unsalted butter, room temperature
• 3/4 cup coconut sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg white
• 1 banana, mashed (1/2 cup)
• 1 cup finely shredded coconut, unsweetened
• 1 cup walnut pieces

Instructions

1. Whisk together in a large bowl; almond flour, baking soda, salt and cinnamon. Add walnuts and coconut and stir into flour mixture.
2. In a bowl use a beater to cream together butter and coconut sugar. Stir in mashed banana and mix until well combined.
3. Add flour mixture to wet ingredients and stir until incorporated.
4. Place the cookie dough in the refrigerator for 45 minutes.
5. Preheat oven to 350 degrees.
6. Scoop cookie dough into balls and place them on a cookie sheet.
7. Bake for 12 - 15 minutes until golden.

This is one of my favorite ingredient combinations. It reminds me of a nice summer vacation. 

Frozen Peanut Butter & Chocolate Chip Dates

Ingredients

• Peanut Butter
• Chocolate Chips
• Dates

Instructions

1. Cut the dates 1/3 of the way. Remove the pit from the dates if necessary.
2. Add a small spoonful of peanut butter and two chocolate chips into each date.
3. Place them in the freezer.

With just 3 ingredients this makes a nice dessert for you to enjoy throughout the week.

Homemade Guacamole

Ingredients

• 3 avocados
• 1/2 onion, diced
• 2 tomatoes, diced
• 1 garlic clove, minced
• 1 jalapeno, diced (optional)
• 2 limes
• cilantro, chopped
• salt

Instructions

1. Place the onion in a bowl and add the lime juice. Mix together and set it aside for 30 minutes.
2. Mash the avocados with a fork.
3. Once the onion is ready, throw it in to the avocado mix. Add the rest of the ingredients; tomatoes, garlic, jalapeño and cilantro.

It's an easy recipe that is ready in no time. Enjoy the guacamole with your favorite tortilla chips.

Carrot Walnut Loaf with Cream Cheese Frosting

Ingredients 

For the loaf

• 2 1/2 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 ground ginger
• 3/4 cup oil
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 3 cups shredded carrots
• 1/2 cup chopped walnuts

Frosting

• 8 ounces cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 2 tsp vanilla extract
• 2 cups powdered sugar, sifted
• Chopped walnuts for garnish

Instructions

1. Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
3. In a large bowl, whisk together the oil, brown sugar, granulated sugar and eggs. 
4. Stir the vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
5. Pour the batter into the prepared loaf pan. 
6. Bake for about 65 to 75 minuted. Bake until a toothpick comes out clean.
7. Let cool the loaf cool completely before adding the cream cheese frosting.

Cream Cheese Frosting

1. In the bowl beat the cream cheese, butter and vanilla on medium-high speed until very light, creamy and smooth. On low speed gradually add in the sugar and beat until fluffy.
2. Spread frosting evenly over the loaf. Slice and serve.

This is a family favorite and honestly one of my favorite loaves. Make this and enjoy it with your loved ones.

Dairy Free Chia Pudding

Ingredients 

• 2 tbsp chia seeds
• 1/2 cup almond milk
• 1 tsp maple syrup (optional)
• Frozen strawberries

Instructions

1. Add the chia seeds, almond milk and maple syrup in a container. Stir them together and place them in the refrigerator overnight. 
2. I created the strawberry puree by placing frozen strawberries in a blender. It gave my chia pudding a sweet flavor since I opted out of the maple syrup.
3. I topped my chia pudding with shredded almonds and extra fruit that I had in my refrigerator. 

What's so great about this meal is that it's easy to make and you can take it on the go. Make this the night before and it's all ready for you the next day. I hope you enjoy it as much as I do.