It’s Texas Sheet Cake, Y’all!

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Well howdy!

After reading the book That’s Not Hay in My Hair this month, I’ve been so inspired by the great state of Texas. Coincidently, I’ve also been missing one of my sisters who lives in Texas, so reading that particular book gave me a feeling of visiting her homestead, so to speak.

Over the years that she and her family have lived in Texas, I have detected the faintest of Texan accents emerging from my sister, and I love it! I love hearing her sweet voice exclaim, “Hey!”, “Howdy!” or “y’all!” as if she were a Texas native. It makes me smile!

So, hey howdy! I’m in the mood for baking up a Texas Sheet Cake for y’all  — which fits very nicely into our patriotic desserts leading up to the 4th of July! Barbecue, Texas Sheet Cake, sparklers and fireworks — sounds like a great 4th to me!

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Texas Sheet Cake

*I prefer to use all organic ingredients

for the cake:

1/2 cup butter

1/2 cup coconut oil

1 cup water

4 Tablespoons cocoa powder

***

1 3/4 cups flour

1/2 teaspoon salt

3/4 cup coconut sugar

1/2 cup raw cane sugar

1 teaspoon baking soda

***

1/2 cup buttermilk (or 1/2 cup milk with 1 teaspoon lemon juice)

2 eggs

1 Tablespoon vanilla

***

-preheat oven to 350 degrees

-In medium-sized saucepan, bring butter, coconut oil, water and cocoa to a boil; remove from heat.

-In a large mixing bowl, combine flour, salt, baking soda and sugars. Add the butter/cocoa mixture and stir with a wooden spoon.

-Add in beaten eggs, buttermilk and vanilla.

-Pour into a greased 13″ x 18″ sheet cake pan (or jelly roll pan).

-Bake for 13-14 minutes or until toothpick inserted comes out clean.

for the frosting:

1/2 cup butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla

4 Tablespoons pure maple syrup

2 Tablespoons milk (or vanilla almond milk)

1 cup pecans, crushed

extra crushed pecans for garnishing

-With a stand mixer or hand mixer, combine butter, powdered sugar and vanilla until well blended. Add maple syrup and milk — mix until light and fluffy. Gently stir in pecans by hand.

-Immediately spread frosting over the warm cake — the frosting will melt and spread easily. Allow to cool, and top with additional crushed pecans, if desired.

This cake is incredibly moist and flavorful — the chocolate/pecan frosting gives it an extra measure of deliciousness with a subtle hint of maple.

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Enjoy and Happy 4th!

White Chocolate Chip-Cranberry Cookies

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Continuing my patriotic theme for 4th of July celebrations, I decided on a white chocolate-cranberry cookie because one of America’s favorite desserts would have to be a delicious cookie paired with a cold glass of milk, am I right?

These cookies are soft with a slightly crispy edge — the sweetness of the white chocolate compliments the dried cranberries so very well.

We have our white and red ingredients, so my recommendation is to serve these goodies with fresh summer fruit — preferably in the blue and red colors to complete the theme. 😉

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White Chocolate Chip-Cranberry Cookies

*I prefer to use all organic ingredients

1/2 cup butter, softened

1/2 cup coconut oil, softened

2/3 cup raw cane sugar

1/3 cup coconut sugar

1/4 cup vanilla (or plain) almond milk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups white chocolate chips

3/4-1 cup dried cranberries

***

-Preheat oven to 350 degrees

-With a stand mixer, hand mixer or by hand, beat together the butter, coconut oil and sugars.

-Add the vanilla and almond milk, mix well.

-Gradually blend in the flour, baking soda and salt until well combined, but not overmixed.

-Gently fold in the white chocolate chips and cranberries.

***

Scoop into rounded tablespoons (a cookie scoop works great!) and bake for 8-10 minutes or until edges are a soft golden brown.

-Cool for 2-5 minutes before transferring to a plate.

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Enjoy on the 4th as well as any day of the year!

 

 

 

Chocolate Chip-Almond Butter Muffins

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We recently found out that our youngest has multiple food allergies to wheat, bananas, egg whites, tomatoes and peanuts. Today I baked my first batch of coconut flour muffins for her to sample, and I have to say, I was pretty impressed with how coconut flour works!

I have always wanted to try baking with various flours. I’ve done a few recipes with almond flour and really enjoy its nice nutty texture. Today I decided to give coconut flour a try.

First, I did some reading up on coconut flour which was extremely helpful! Coconut flour is ultra absorbent, so you don’t need near the amount as regular flour. (no wonder they sell coconut flour in smaller bags!) 😉 In addition, coconut flour requires an increase in bonding agents such as eggs or milk.

This was really a trial run to see if I could produce moist muffins with a delicious flavor. As I couldn’t use peanut butter, I opted for almond butter which my daughter has been enjoying. The girls and I were quite pleased with the results, so without further ado, I give you Chocolate Chip-Almond Butter Muffins made with coconut flour, coconut sugar and coconut oil to boot! 😉

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Chocolate Chip-Almond Butter Muffins

*I prefer to use all organic ingredients

4 whole eggs

1/2 cup coconut oil, melted

1/4 coconut sugar

1/4 cup raw honey

1/2 cup almond butter

1 teaspoon vanilla

1/4 cup vanilla almond milk

3/4 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup chocolate chips

additional chocolate chips and shaved coconut

-Preheat oven to 350 degrees.

-With a stand mixer, hand mixer or by hand, beat eggs until light and fluffy. Add coconut oil, sugar, honey, almond butter, vanilla and almond milk and mix until well blended.

-Gently add in coconut flour, baking soda and salt until well incorporated.

-Another great tip I read was to let your batter sit 4-5 minutes so that the coconut flour will have time to absorb the liquid. The mixture will end up looking somewhat like pumpkin puree.

-Gently fold in chocolate chips.

-Spoon into cupcake liners approximately 3/4 full. Sprinkle additional chocolate chips and coconut flakes on top and bake for 15-16 minutes, or until inserted toothpick comes out clean.

-Allow to cool 10-15 minutes.

Enjoy!

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Maple-Pecan Waffles

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Most mornings, we tend to eat a healthy breakfast — smoothies, eggs, oatmeal. But every once in a while, it’s so delightful to indulge in a dessert-style breakfast!

Maybe something like Maple-Pecan Waffles — where the waffles are soft inside with a buttery-crisp exterior and the maple-pecan syrup drizzles from each layer with additional pecans on top for delicious texture.

Sounds good to me!

Waffles

*recipe slightly adapted from the Joy of Cooking Cookbook

*I prefer to use all organic ingredients

In a large bowl, whisk together:

1 3/4 cups flour

1 Tablespoon baking powder

3 Tablespoons raw sugar

1/2 teaspoon salt

In a separate large bowl, whisk together:

3 eggs, beaten

1/2 cup butter, melted

1 1/3 cups almond or vanilla almond milk

-Gently combine the dry ingredients into the wet ingredients, and mix gently. Batter will have a slightly pebbled look.

-Cook in a pre-heated waffle iron according to your waffle maker’s instructions. My Belgian Waffle machine makes approximately six waffles.

Maple-Pecan Syrup

*I prefer to use all organic ingredients

In a small saucepan, combine:

2/3 cup coconut sugar

1/3 cup raw sugar

1/3 cup pecans, chopped

1/3 cup pure maple syrup

2/3 cup warm water

2 Tablespoons cornstarch

-On medium heat, bring mixture to a boil while stirring constantly.

-Once mixture reaches a boil, lower temperature and cook for 6-8 minutes, stirring occasionally. Mixture will start to thicken slightly.

-Remove from heat and allow to cool for 10-15 minutes. The longer the syrup cools, the more it will thicken.

-Drizzle syrup in between waffle layers and over the top. Sprinkle with additional chopped pecans, if desired.

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Enjoy!

Coconut Cake With Blackberry-Honey Syrup

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It is safe to say that I have caught the spring bug, and I love it! Sun-filled afternoons, soft rains and … wait for it … I was even able to open a few windows this week to let in the fresh air!

I tend to brush off the “official” day of spring because it is feeling so much like spring already! I am eagerly awaiting the first blossoms, buds and honey bees, and I suddenly have a great desire to clean everything in the house using all-natural, lemon-scented cleaning products!

This enthusiasm has carried over into the kitchen — culminating in a recipe I came up with for coconut cake with blackberry-honey syrup. I pictured this cake in the midst of a sunny spring picnic or family gathering. I could almost hear the robins tweeting in the background, and I am so excited to share it with you! I only wish we could gather to enjoy it together!

Coconut Cake

*I prefer to use all organic ingredients

1/2 cup butter, softened

1/2 cup coconut oil, softened

3/4 cup raw cane sugar

3/4 cup coconut sugar

4 large egg whites

1 Tablespoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups vanilla almond milk

1/2 cup coconut flakes

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-Preheat oven to 350 degrees Fahrenheit

-In a stand mixer or with a hand mixer, combine butter, coconut oil and sugars. Add egg whites and vanilla and mix on medium for 3-4 minutes or until light and fluffy.

-Gradually add dry ingredients, alternating with the almond milk, until batter is smooth.

Pour into a buttered/floured 13×9 cake pan and bake for approximately 27-29 minutes or until toothpick comes out clean in the center.

-While cake is cooling, prepare frosting and blackberry-honey syrup.

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Vanilla Buttercream Frosting

3 Tablespoons butter, softened

3 Tablespoons palm fruit shortening, softened

2 1/2-3 cups powdered sugar

1/3 cup vanilla almond milk

1 teaspoon vanilla

-In a stand mixer or with a hand mixer, combine butter and shortening until creamy. Add vanilla. Alternate powdered sugar with almond milk until creamy.

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Blackberry-Honey Syrup

4 cups blackberries, frozen

2 teaspoons lemon juice

1 Tablespoon cornstarch

3/4 cup raw honey

-In a medium-size saucepan, combine all ingredients on low-medium heat and stir. As blackberries begin to soften, increase heat to medium and bring to a boil, stirring constantly. Boil for 1-2 minutes or until syrup begins to thicken. Remove from heat and allow to cool.

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-When cake has cooled, frost and sprinkle with the flaked coconut.

-Before serving, drizzle individual servings with the blackberry-honey syrup and sprinkle with additional coconut flakes.

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I hope you will enjoy! Here’s to a lovely spring!

A Chocolate Dream Cupcake Recipe

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This cupcake couldn’t have come at a better time!

Last week we had the “official” celebration of National Chocolate Cake Day, although I must say, I can easily celebrate chocolate cake throughout the year!

Then while participating in the Three-Day Quote Challenge, there was this lovely gem that I’m particularly fond of …

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To make it even better, our family actually celebrates numerous birthdays in February … and then, of course, there’s Valentine’s Day!

This cupcake/cake recipe is perfect for birthdays, anniversaries, Valentine’s Day … any day! It’s moist, light and rich in chocolate flavor. And then there’s the frosting — so creamy, so chocolatey and, quite literally, the icing (frosting) on the cake!

For Cupcakes or Cake

*I prefer to use all organic ingredients

Adapted from Ghirardelli’s Chocolate Recipes

2 cups flour

3/4 cup cocoa powder (dark chocolate is preferable)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup butter, softened

1/2 cup coconut oil, softened

3/4 cup raw cane sugar

3/4 cup coconut sugar

1 Tablespoon vanilla

2 eggs

1 cup vanilla almond milk

1/3 cup chocolate almond milk

Preheat oven to 350 degrees Fahrenheit

-In a stand mixer or with a hand mixer, cream butter, coconut oil and sugars until light and fluffy.

-Add vanilla and eggs and mix until well blended.

-Alternate flour, salt, baking soda, baking powder with the almond milks on low speed until batter is well-blended and smooth. Do not over-mix.

-Fill cupcake liners/cases approximately 2/3 full and bake for 17-18 minutes or until toothpick comes out of center clean.

*For cake, spread into a greased 13×9 cake pan and bake for 26-27 minutes or until toothpick inserted into center areas comes out clean.

For the Chocolate Frosting

3 Tablespoons butter, softened

3 Tablespoons palm fruit oil, softened

2 2/3 cups powdered sugar

3/4 cup cocoa powder

1/3 cup vanilla or chocolate almond milk

1 Tablespoon vanilla

-In a stand mixer or with a hand mixer, cream butter and palm fruit oil on medium speed.

-Alternate powdered sugar/cocoa powder with almond milk/vanilla until frosting is smooth and creamy.

-Frost when cupcakes/cake has cooled.

Truly a chocolate dream!

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