Today we got a taste of spring sunshine and I was really in the mood for a picnic. Sadly it was still too cold to actually sit outside so my daughters and I had an indoor tea party with all of their little Russian dolls and these yummy chocolate zucchini cupcakes.
The best part of zucchini cupcakes ( besides being delicious) is of course getting a little extra veggies in the kiddos diet without a fuss. Luckily my kids love veggies but even they can be stubborn about eating sometimes. These are lightly sweet and oh so yummy and the frosting has a hint of salty bacon in it making them a little extra special.
What you need
1 medium-large zucchini
1/2 c coconut oil
1/2 c honey
1 cup whole wheat flour
1/2 c cocoa powder
1/2 tbsp baking powder
1 tsp baking soda
pinch of salt
4 tbsp coconut oil
4 tbsp honey
1 heaping tablespoon of bacon grease ( you can use chopped cooked bacon for ‘sprinkles’!)
4 tablespoons cocoa powder
1 tbsp corn starch
A few drops of water as needed
How to make it
Preheat oven to 350
in one bowl mix flour, cocoa powder, baking powder & soda and salt together and set aside
Grate zucchini finely
in a bowl mix zucchini, eggs and honey
Melt coconut oil
Add coconut oil to dry ingredients and mix well
add zucchini mixture to flour mixture and mix well
add batter to a greased muffin tin
reduce oven to 300 and bake for 15 minutes or until done
In a kitchen aid or in a bowl with a mixer whisk together cocoa powder and corn starch until fully blended
add coconut oil and honey slowly and whisk in
whisk in bacon grease
add a few drops of water if needed until consistency is like frosting
Place in the fridge for at least 15 minutes
(coconut oil may clump together once cooled, just whisk again to blend or not if you don’t care )
I admit I am not the best baker, usually I leave all sweet baking to my husband who eyes the oven like a hawk and always turns out perfect cookies and brownies. Today however I had carrots and beets that needed to be used and a craving for creamy frosting that needed to be satisfied.
Carrot cake is one of my favorite treats but people usually pump it full of sugars and crap and take away from the natural sweetness of the carrots, the very reason I love carrot cake to begin with. I decided to make a simple, honey sweetened cake and for some reason thought it would be a good idea to get all fancy and make it a layered cake. Thankfully I did not butcher it ( this time) and the cake came out quite pretty.
This cake is super moist and sweet without the junk and a good way to trick your kids into eating veggies. You can substitute cream cheese for the frosting but I assure you goat cheese frosting is the bees knees and you wont be sorry if you try it!
The other day I went to a “meet the producers” event to learn more about local farmers, ranchers and foodie companies around me. The e co center was packed full of people and I got to try tons of amazing cheeses, soups, desserts, breads, produce and jams.
One of the companies at the event was one I have had a foodie crush on for a while. Butcher’s bunches is a great company and not just because of their delicious jams and cool flavor combos. Butcher’s uses only local and sustainably grown produce and absolutely no sugar or yucky sugar substitutes.
While I was at the ‘meet the producers’ event I got to meet the founder and she gave me 2 of their jams to try and best off all they are going to give one of you readers a jar as well (giveaway at end of post). I have been wanting to make a peanut butter and jam cookie sandwich for a while but was waiting for the perfect jam, after trying a spoonful of each I knew Butcher’s was a match.
These jams are naturally sweet and taste just like fresh picked fruit. I tried the raspberry and blackberry jams and both were like jars of fresh berries both tart and sweet and oh so addicting. This recipe is a classic childhood favorite disguised as a guilty treat and if you use organic protein powder it becomes a healthy protein rich power food. I hope you enjoy it!
It’s been warm and sunny lately and there is nothing better than sitting on the porch on a warm day eating ice cream. It’s been a long winter so as soon as the snow started to melt I threw some bananas in the freezer for ice cream. The other day Pacific foods sent me some chocolate hazelnut milk to try, and after one blissful sip of the best chocolate milk I’ve ever tasted, I knew I needed to freeze some for ice cream before it was all devoured.
A few days later I was wearing a sundress and baking on the front lawn and after a few minutes of sweating my daughter and I gave each other a knowing look….ice cream. This recipe is super easy and came out so wonderful. It was quite warm so it kept melting but I put it in the freezer and a few hours later it was just like a store bought frozen treat.
The best part of this recipe is that your kids can eat it up and not bounce off the walls, drive you bonkers and crash. It stays fresh in the freezer and after a couple of days was still scoopable and creamy and did I mention delicious?
This hazelnut milk is the creamiest non dairy milk I have ever tasted and it was thick like real milk as well. I am usually a fan of hemp milk but I think I might have just been converted. I am sure you can use any chocolate milk for this recipe but if you can I suggest giving hazelnut milk a try.
I love sweet treats but I hate sugar, a real dilemma I know. It isn’t that I think sugar is terrible to eat, it’s that I know if I do eat it I will have to share with my daughter and one bite of sugar in her system and she’s bouncing off the walls for days. Today my chocolate craving hit HARD and I needed a sweet treat to get me through.
I found a few sugar-free chocolate recipes on pinterest but I wanted something more than just chocolate. I thought it would be fun to add a surprise inside chocolate peanut butter treats and my daughter agreed it was an awesome idea. I had sunflower seeds, raisins, dried cranberries, frozen banana and apple slices on hand and some cute mini cupcake liners to make this fun recipe.
This is a great late night sugar craving snack, a good treat to reward a kiddo or a fun treat for a picnic or party. Let me know what you think and show me your results!
I have seen several home-made fruit snacks on pinterest and decided it was about time I gave it a try. My daughter loves Gummy fruit snacks and even though I only buy the all natural kind I knew it could be healthier and it had to be cheaper than 50 cents a bag for just a handful.
I let my daughter choose the flavor and after studying the fruit bowl for half an hour she finally picked out 2 oranges, 1 lemon and handful of strawberries. This recipe is so easy and took just a few minutes to prepare, I just wish I made more since they were gone just as quickly as they were made.
These are a great treat for kids to help prepare so let them join in the fun! Enjoy and let me know if you try it, I’d love to see your results!
What you need
1 cup of berries ( we used strawberries)
1 1/2 C of all natural fruit juice and at last 1/2 c of citrus, ( we used fresh squezed orange and lemon)
1/4 c honey
5 packages of gelatin , the more you use the firmer it will be, ours were firm but still jiggled a bit. Next time I will use 6 packs.
How to make it
heat berries on the stove with honey until honey is melted
Pour juice in food processor
Add gelatin to food processor and pulse until mixed
Add berry/honey mix and process until smooth
Pour onto a baking sheet lined in parchment paper or plastic
Stick in the refrigerator for at least 45 minutes until it is firm, longer if you can wait…we couldn’t 🙂
Remove from fridge and cut into preferred shapes, I couldn’t find my mini heart cutters so I just cut into squares.