May 30, 2017

Lilac Velvet Cupcakes with Peanut Butter Frosting

3:17 PM 2 Comments






Spring is here! And so are my favorite flowers, lilacs!




Purple has always been my favorite color so its fitting that I would have purple hair and my favorite flower would be purple. I have a huge lilac bush in my backyard so every year when the short lilac season comes around I take advantage of it.
I swear these are a lighter purple IRL but isn't this color pretty too!

This year I decided to up it a level by matching my cupcakes to lilacs.




These cupcakes are soooo good! I know the peanut butter frosting sounds a little strange to have on velvet cupcakes and you can use the traditional cream cheese but I urge you to try this! The salty and creamy peanut butter frosting goes perfectly with the rich and dense velvet cupcakes. I've brought these cupcakes to a couple functions and they have been a crowd favorite.



Lilac Velvet Cupcakes with Peanut Butter Frosting

Makes 12

Ingredients 

For Cupcakes:
2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1 cup almond milk mixed with 1 tbsp apple cider vinegar (let sit for a couple minutes to curdle)
1 tsp vanilla extract
1/3 cup olive oil
1 tbsp white vinegar
purple food coloring

 For Frosting: 
same as here

1/3 cup peanut butter 
1/4 cup coconut oil
1/4 tsp vanilla
1/2 tsp cinnamon
1 cup powdered sugar
1/8 cup almond milk

Directions

1. Preheat the oven to 350F. Line or oil a muffin pan
2. Sift flour into a large mixing bowl, add sugar, baking soda, salt, and cocoa powder
3. In a separate bowl, combine milk mixture, vanilla, olive oil, white vinegar, and food coloring 
4. Add wet ingredients to dry and whisk by hand until there are no lumps. Be careful not to over-mix
5.  Divide batter evenly into muffin pan. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean
6. As your cupcakes bake, get to work on the frosting
7.  Using a hand mixer or whisk, M=mix together peanut butter, coconut oil, and vanilla until combined
8. Add the powdered sugar and cinnamon and blend until combined
9. Now add the almond milk and beat until light and fluffy
10. Allow cupcakes to cool completely before frosting


What is your favorite flower?
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May 23, 2017

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May 15, 2017

Zucchini Muffins Filled with Cream Cheese

9:02 PM 0 Comments


If you're anything like me you probably loveeee desserts! If I don't have something to satisfy my sweet tooth then I just don't feel good at the end of the day.

 To keep a healthy life balance I like to combine health with sweet and delicious.


These zucchini muffins are the perfect combination of sweet and rich but also healthy and filling. They make the perfect snack or after meal treat!


Zucchini Muffins Filled with Cream Cheese
12 muffins
adapted from here

For muffins:
2 cups shredded zucchini
2 eggs
1/3 cup olive oil
1/2 cup honey
1/2 cup Greek yogurt
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 1/2 cup spelt flour


For cream cheese filling:
4 oz softened cream cheese
2 tbsp honey

 Directions
1. Preheat oven to 350F and line a muffin pan with wrappers or oil
2. In a large bowl, combine zucchini, eggs, olive oil, honey, and Greek yogurt
3. Continue stirring and add in baking soda, cinnamon, and spelt flour
4. In a separate bowl, mix together cream cheese and honey until fluffy and well combined
5. Fill your muffin tin about 1/3 of the way with the zucchini muffin batter and then scoop about a tablespoon or two of the cream cheese into the middle. Cover the cream cheese with more muffin batter
6. Bake for 20 minutes or until the tops are a light golden brown
What is your favorite healthy treat?
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May 3, 2017

Sprinkle Cake Doughnuts

3:21 PM 0 Comments





My city used to have a Krispy Kreme. The words "used to" are key here. 

I remember going into this store when I was a kid and being entranced by the huge doughnut making machine they had behind glass. It was like a mini doughnut machine but ginormous! And of course, whenever the light was on that meant they would be handing out fresh doughnuts to munch on!
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April 8, 2017

Chocolate Quinoa Candy Bars

1:50 PM 2 Comments


I'm not always one to want to make no-bake treats, simply because I love turning on the oven and seeing what I've mixed up turn into something new. I have to say though that these no-bake candy bars are changing my mind. They are probably my most favorite thing I have created in a while!


These candy bars are packed with all the good things. They have no processed sugar, can be made paleo, are gluten-free, and vegan! and they are so so so good!! I really suggest that you make them stat!

If you wish to make these paleo, you can substitute the peanut butter with almond butter


I find that the peanut butter taste gets more prominent once you let the bars sit overnight so try not to eat them all at once!

Everything in the pan

Chocolate on!
After setting
Chocolate Quinoa Candy Bars
Adapted from here 
Makes 12 small squares

 Ingredients
For bars:
12 pitted dates (or a little bit more than 1 cup, let soften in water if needed)
1/2 cup cooked quinoa, cooled
1 cup walnuts
1/2 cup peanut butter
1 tsp cinnamon
1/2 tsp salt
For chocolate:
2 tbsp coconut butter
1/4 cup coconut oil
3 tbsp honey
3-4 tbsp cocoa powder
Directions
1. Place all bar ingredients in a food processor and blend until the mixture comes together and everything is combined
2. Line an 8x8 baking dish with wax paper and evenly press the mixture in
3. Place in fridge while you make the chocolate
4. Place coconut butter and coconut oil in a bowl and microwave for 30 second intervals until melted
5. Add in honey and stir vigorously
6. Add in cocoa powder and carefully stir until mixture is combined and looks thicker
7. Pour chocolate layer over bars
8. Place in the freezer for about 20-30 minutes until chocolate mixture is hardened
9. Take out of freezer and remove bars from dish by gently picking it up by the wax paper
10. Cut into bars and eat!
11. Store in fridge



I'm not a huge fan of candy bars so anybody have an idea of what they might taste like? I keep thinking Oh Henry but I feel like there is something closer to them out there :D
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March 29, 2017

Chocolate Zucchini Baked Doughnuts with Peanut Butter Frosting

10:57 PM 0 Comments


Mmmm is it just me or are baked goods with zucchini just so oddly delicious! I like to think that having veggies in my baked goods makes these extra healthy. Right?


These doughnuts have a light and chewy texture. I topped some with peanut butter frosting which made them extra amazing! If you don't have a doughnut pan then you can use a muffin tin, I made some in my heart shaped muffin pan <3


Tips for baking:

  • Make sure not to over mix as this will make your doughnuts tough
  • If desired, you can use all white flour or all spelt flour
  • To make this vegan you can use flax eggs
  • You can use melted butter or coconut oil instead of canola oil
Chocolate Zucchini Baked Doughnuts with Peanut Butter Frosting
Adapted from here
Makes 12-16

 Ingredients 
1 cup spelt flour 
1 cup flour 
3/4 cup coconut sugar 
1/2 cup cocoa powder 
2 tsp baking powder 
1 tsp cinnamon
1 tsp salt 
1 cup zucchini (shredded and dried) 
1/3 cup chocolate chips 
3/4 cup almond milk 
1 tsp vinegar 
1/2 tsp almond extract
2 eggs 
2 tbsp canola oil 

 Directions 
Preheat oven to 425F. Oil a doughnut or muffin pan 
Stir vinegar into almond milk and allow to sit for a couple minutes to curdle 
Shred zucchini and pat dry on a paper towel In a large bowl, combine flour, sugar, baking powder, cocoa powder, cinnamon, and salt. 
Stir in zucchini and chocolate chips to coat with flour 
Add milk mixture, eggs, almond extract, and oil. 
Stir until just combines being careful not to over mix 
Spoon mixture into doughnut pan. 
Bake 7-9 minutes, until tops spring back when pressed. 
Cool in pan before removing and then cool completely before frosting

 For Peanut Butter Frosting
Adapted from here

1/3 cup peanut butter 
1/4 cup coconut oil
1/4 tsp vanilla
1/2 tsp cinnamon
1 cup powdered sugar
1/8 cup almond milk

 Mix together peanut butter, coconut oil, and vanilla until combined
Add powdered sugar and cinnamon and blend until combined
Add almond milk and beat until light and fluffy



What is your favorite zucchini baked good? Answer below and maybe I'll make it!




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February 19, 2017

Soft Chocolate Walnut Cookies

10:45 AM 0 Comments



I know its almost March but I hope everyone is enjoying the new year so far!




A couple years ago I did a gratitude jar. Everyday that year a wrote something on a small piece of paper that made me happy that day. At the end of the year I spent New Year's Eve reading what I had written. It was a nice way to reflect upon the year and it was fun to see the jar fill up. I have decided to do a similar thing this year bit instead of a jar I am writing everything down in a journal. This way I can keep track of the dates! I feel like this is something I need and also important to do. I have read many things saying that consciously being grateful for the things in your life can make you happier overall as you begin to realize that there is a lot to be thankful. I can see this happening in my life already as I am starting to see more things each day that do make me happier.




I might just write these cookies down as one of the things I am thankful for!

 These cookies are the perfect combination of textures with the crunchy walnuts and soft cookie dough. Perfect for any occasion and so yummy!

Soft Chocolate Walnut Cookies
Makes about 30

Ingredients
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • 1/2 cup spelt flour
  • 1/2 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped up walnuts
  • 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper
  2. Place the semi-sweet chocolate chips and coconut oil in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments, mixing in between each, until coconut oil and chocolate are completely melted and can be whisked smooth. Set aside. 
  3. In a separate  bowl whisk together the sugars, eggs, almond milk, and vanilla. Add the dry ingredients into the wet ingredients, and stir to combine (do not over mix!)
  4. Fold the melted chocolate mixture, walnuts, and chocolate chips into the batter, stirring until everything is just combined.
  5. Scoop about two tablespoons of the batter at a time onto the prepared baking sheets. Place a pan in the oven,and reduce heat to 300 degrees. Bake for 10-15 minutes, or until the edges are set and the centers are not jiggly. Allow cookies to completely cool on the baking sheet before serving.



Have you ever kept a gratitude journal?
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December 17, 2016

Caramel Date Stuffed Pumpkin Cookies (vegan)

2:29 PM 2 Comments


A couple months ago I saw the Dracula Ballet! I know what you're thinking its either "how can there be a ballet about Dracula?!" or "man that's so cool, I wish I could see the Dracula Ballet". 
It was an amazing show. The dancers were wonderful and the show was something I would have never expected to see in a ballet. There was suspense and horror, cute moments, and special effects. The dancers sometimes flew across the stage attached to wires from above and there was one part where Dracula slowly climbed to the ceiling only to hit a chandelier at the moment the chandelier sparked causing sighs of astonishment from the crowd. If you've never been to a ballet before, I highly recommend it. I think I'll go to the ballet more often in fact.

These are sooo good please just make them. A delicious soft pumpkin cookie surrounds a sweet natural caramel date filling. They are too delicious to pass down!


Caramel Date Stuffed Pumpkin Cookies
Makes about 20 depending on size

 Ingredients

 Cookies:
1/2 cup pumpkin puree
1/2 cup sugar
1/4 cup vegetable oil
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chocolate chips

 Date Filling:
(note this will probably create more filling than you will need. You can top baked cookies with additional filling as some will most likely spill out or use for something else. If you don't want any extra then halve the recipe)
10 pitted dates
3/4 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon

 Directions

 1. Preheat oven to 350 degrees F
2. Combine pumpkin, sugar, oil,and vanilla in a bowl
3. In a separate bowl, combine all dry ingredients except chocolate chips
4. Add wet to dry ingredients and mix just to combine
5. Add in chocolate chips
6. Let dough sit for 10-15 minutes in the fridge to allow the baking powder to rise and dough to be easier to handle. This will make the finished cookies smoother. While you wait make the date filling
7. For date filling: combine all ingredients in a blender or food processor. Blend until smooth. You can place date filling in freezer for a few minutes so that it is easier to handle.
8. Roll dough into 2 inch balls. Flatten onto baking sheet and then place a spoon full of date mixture into the middle
9. Fold cookie dough around dough mixture. I liked to fold my flatten balls in half and then place it seam side down on the baking sheet. You could also pinch all sides of dough around the dates
10. Bake for 10-12 minutes until slightly golden brown
Have you ever been to the ballet?
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November 1, 2016

Pumpkin Blondie Cake with Coconut Vanilla Glaze

9:40 PM 0 Comments



Happy late Halloween! Fall is so great because of all the pumpkin things. Pumpkin is great, even though this interesting vegetable is kinda strange when you think about it.




Today I would like to remind you all to remember to breathe. This week I sat in a grade 1 classroom. When it seemed they were losing concentration teacher had the students do a bunch of jumping jacks and then take three deep breaths. All the students did and I swear you could feel the whole atmosphere in the room shift after that. Breathing deep breaths can be very calming when your emotions are getting out of control or when you need to shift back back to present. So do as those little grade ones did and remember to breath. Maybe with some of these blondies.





These pumpkin blondies are so good. The cake is light, fluffy, and spicy. I think they taste even better the next day when the flavors have been left to develop. The glaze is completely optional, in my opinion the cake tastes very good without it but with it bumps up everything to whole a new level.

 Pumpkin Blondie Cake with Coconut Vanilla Glaze

 Ingredients
1 cup flour or spelt flour
1 tsp salt
1 tsp baking powder
1/2 to 1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup sugar
1/4 cup brown sugar
1/2 cup vanilla almond milk
1/4 cup vegetable oil
2 eggs
1 cup pumpkin puree
1 tsp vanilla
1/3 cup chocolate chips

 For glaze
1/2 cup coconut oil, warmed
1/4 honey
1/2 tsp cinnamon
1 tsp vanilla
Directions
1. Preheat oven to 350 degrees F. Oil a 9x9 pan, set aside
2. Combine flour, salt, baking powder, cinnamon, and nutmeg in a large bowl
3. In a small bowl, add in sugar, brown sugar, almond milk, vegetable oil, and vanilla. Stir until everything is mixed together well and smooth
4. Add in eggs one at a time beating well in between each addition
5. Add wet ingredients to dry ingredients and stir until well combined
6. Mix in chocolate chips
7. Pour cake mixture into pan. Bake for 30 minutes until golden brown on the surface and a toothpick inserted comes out clean. Allow to cool completely before glazing or ear right away without glaze
8. While cake is baking get to work on the glaze
9. If you coconut oil is solid, heat in a microwave for 10 seconds at a time until soft and malleable
10. Add honey, cinnamon, and vanilla and beat ingredients together until combined and mixture is caramel like
11. Drizzle glaze onto cooled cake




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October 15, 2016

Crisp and Chewy Coconut Oatmeal Cookies - Vegan

8:27 PM 0 Comments
Hi everyone!



Long time, no see. If this is your first time here my name is Kat. I took a hiatus from the world of blogging due to my university studies. Since then I have graduated with a degree in Kinesiology, gotten my yoga teacher certification, and started a Youtube channel!
I have recently started a second degree in Education and plan on becoming a physical education and health teacher.





This blog has always stayed close to my heart since I still love creating healthy and delicious desserts. A couple things happened the last year that inspired me start my blog back up again including meeting a successful blogger during an event and talking about using blogs in one of my university classes. I'm still a busy university student but my life has settled a little and I think now this is the best time to blog again! Plus I have a new fancy camera to take photos :)
Today I give you an oatmeal cookie recipe! These cookies are deliciously crispy and chewy with just the right amount of sweetness. They go perfectly with a cup of tea or milk. Enjoy!


Crisp and Chewy Coconut Oatmeal Cookies
Makes about 30 cookies

 Ingredients
1 cup spelt flour
1 tsp baking soda
3 cups oats
1/3 cup coconut oil
2 tbsp vegetable oil
1/4 cup maple syrup
1/2 cup almond milk
1/2 cup coconut sugar
1/3 cup shredded coconut
1/2 cup chocolate chips
1 tsp cinnamon
1 tsp vanilla
dash of salt

Directions
1. Preheat oven to 350 degrees F
2. Heat together maple syrup and almond milk in a bowl for 20 seconds. This is too ensure the coconut oil doesn't harden.
3. In a bowl combine almond milk mixture, coconut oil, oil, and vanilla.
4. Add coconut sugar and mix until well combined
5. In a separate bowl combine spelt flour, baking soda, oats, shredded coconut, cinnamon, salt. Add dry ingredients to wet and stir until well combined. Dough should stick together
7. Stir in chocolate chips 
8. Roll dough into 1.5 inch balls and place on baking sheet
9. Bake for 8-9 minutes or until lightly golden brown
10. Allow to cool on baking sheet

Is it just me or does time go by super fast?
Let me know if you try out these cookies!
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