So, it is no secret we are addicted to Kerrygold butter. Currently Kerrygold is doing a contest to create something with gingerbread. When I think of butter for a sweet food item, my mind goes to caramels or fudge. So, this week I have been working on perfecting the spices to get the perfect gingerbread caramels. Needless to say, I have perfected them and they are ready to be shared with you!
Now, I should say this recipe was inspired by some amazing Samoas Truffles I got from Kitchen Vixen earlier this week. Her truffles are off the chain and taste like the Samoas Girl Scout cookies with all natural ingredients! She will be posting her recipe next week, stay tuned for it!
Ever go to bed with a craving, only to wake up and have it even worse? That’s how these Saturday morning cinnamon rolls got created! I have been wanting a good gluten free cinnamon roll for awhile; however, I have not found one! Needless to say, when I can not find what I want, I make it!
When creating the dough, you can start with a spoon to blend together. However, at some point you will just be pushing around chucks on dough. When this occurs, roll up your sleeves and knead together to form a ball.
My Saturday Morning Cinnamon Rolls are the closest I have come to having an ooey gooey center. My husband did not stop at one, rather three…and he does not care for sweets and said they were great (and had to be stopped at three). Continue reading →
It’s strawberry season in Michigan. I visited the farmers market and it seems almost every vendor had strawberries on their table. I also noticed all vendors had them priced the same (I walk around and view everything before making a purchase, even though I have my favorite vendors I visit frequently) at $4 a quart.
I love strawberries and I use to think my mom was crazy wanting to go out and pick them versus buying them at the store. However, with age comes a reality check and she is right. Farm fresh strawberries release a lot more juice when left out at room temperature. I also love how a natural sugar (honey) can help release the juices and create an amazing sauce for the ginger shortcake. You can start this recipe in the morning with the strawberry sauce directions and finish later with the ginger shortcake directions. The longer you let the berries sit out, the more juice you will have for your treat!
I’m gearing up for round 2 of the 21 Day Sugar Detox. I did this back in October and felt amazing! The first day or two was rough detoxifying from all my Paleo treats, but as the week went on my energy became never-ending! I am looking forward to removing all the holiday treats from my system!! Yes, I may have indulged a few times throughout the holidays these past two weeks, but all were Paleo approved. I laugh because some people think because it’s “Paleo approved” it is healthy. However, I hate to burst their bubbles, but too much sugar is too much sugar (no matter the source). Bring on the detox!
This recipe is all natural and has no sugar added. Please note the chocolate is from raw cocoa and tastes differently than grabbing a chocolate bar. I give my taste buds 3 or 4 days until they taste good. Your taste buds will be changing over the course of 21 days.
**If you are not doing the 21dsd, you can add 1/2 cup coconut sugar when incorporating the coconut shreds.**
The Great Food Blogger Cookie swap supports Cookies for Kids Cancer. Each blogger paid $5 to take part in the exchange. This year, the cookie swap raised over $10,000!! A special thanks to Lindsey from Love and Olive Oil and Julie from The Little Kitchen for organizing it!
In participating with The Great Food Blogger Cookie swap, I received cookies from Chelsy at Mangia, Alyssa from Simply Quinoa and Wendy from Around My Family Table. Each of their cookies were unique and had an amazing taste! I highly recommend you take a peak at their recipes too!
I created these Rum Holiday Cookies with the hope of packing all the holiday spices into one cookie! I also wanted a fun treat to serve our guests for the holiday season. My husband seems to think all these cookies are his and not for sharing this holiday season.
For this recipe, I create my own dried fruit blend from the bulk section at the local health food store. My favorite fruit blend is with apples, raisins, cherries and blueberries. However, feel free to pick your favorite. Also, read the ingredients of the dried fruit…I like to know all my ingredients and be able to pronounce them!
I have had some odd visions for cookies lately. I think partially it is because I like to think outside the box for holiday cookies. I love cookie exchanges and having unique cookies to share. This vision came around a sweet potato and trying to decide what to mix together with it. I decided to create a molasses cookie and use the sweet potato as the ingredient which provides moisture (instead of oil). These are great cookies for a holiday exchange because the sweet potato gives them a soft chewy texture with a sweet taste!
When baking cookies I always line my cookie sheet with parchment paper for two reasons. First, my cookies always come right off the pan without any extra oils. And then the real reason is EASY CLEAN UP. Once all cookies are off the pan, I throw the parchment paper away and place the pan back into the cupboard (assuming it’s spotless).