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.

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.