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Tag: dessert

Strawberry Shortcake Muffin Top Cookies

In honor of the first day of spring, I want to share with you these bright and fruity strawberry shortcake muffin top cookies. That’s right, they are so light and fluffy that they are a hybrid of a muffin and a cookie. They are made with quality ingredients and fresh ripe strawberries, a seasonal springtime staple. Happy Spring!

1 and 1/4 c organic non-gmo all purpose flour
1 cup diced organic strawberries divided
2/3 c organic brown sugar packed
1 tbsp organic granulated sugar
1/2 c grass-fed butter softened
1 cage-free organic egg
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
2 tbsp lemon zest
1/2 c organic powdered sugar
1 tbsp organic whole milk

Preheat oven to 350. Dice strawberry, purée half in a food processor and toss the other half in a small bowl with granulated sugar.

In a medium bowl using a hand mixer, cream together butter and brown sugar. Add egg, puréed strawberries, lemon zest and vanilla, mix until just combined.

In a separate bowl, combine flour and baking soda and salt. Mix dry ingredients into wet.

Stir in sugar coated strawberries.

On a parchment paper lined baking sheet, place dollops of dough 2 inches apart using a tablespoon or ice cream scoop.

Bake for 12-14 minutes. Allow to cool.

For icing, mix together milk and powdered sugar, drizzle over cookies with a fork or piping bag.

Nutty Nourish Bars

A snack shouldn’t just taste great, it should nourish you and provide ample energy to continue your daily tasks. Sometimes we just need a little pick-me-up in the form of coco-nutty chocolate goodness. A release of endorphins and we are on our way to tackle the rest of the day. These Nutty Nourish Bars provide just that; brain charging fats, protein, and excellent minerals and antioxidants from dark chocolate.

2 c unsweetened coconut flakes
2 tbsp melted coconut oil
1/2 c raisins
1/2 c pitted dates
1 c walnuts
1/2 c almonds
2 tbsp honey
1/2 c peanut butter
1/2 c dark chocolate chips (at least 60% cacao)

Grease a 9×9 pan with coconut oil. Add coconut to food processor and blend until coconut is finely shredded.

Add coconut oil. Blend until well combined. Pour into large mixing bowl.

Next blend walnuts and almonds until gritty in texture. Add to coconut mixture.

Add dates and raisins to food processor and blend until slightly chunky. Add to mixture.

Stir mixture to combine. Add honey and peanut butter. Stir well to combine all ingredients.

Press into pan.

Melt chocolate over a double broiler or in microwave and drizzle over the top. Allow to chill in refrigerator for 1 hour.

Store in refrigerator for up to 1 week.

Fresh Recipes

Greek Yogurt Mugs with Honey Roasted Guava and Toasted Coconut

This super healthy recipe combines tangy greek yogurt with sweet and nutty honey roasted guava and toasted coconut. A perfect snack morning, noon or night – high in protein, good for you fats and antioxidants.

Greek Yogurt Mugs with Honey Roasted Guava and Toasted Coconut.

4 ripe guavas
1 cup greek yogurt
3 tbsp honey
2 tbsp coconut flakes

Preheat oven to 350

Rinse guavas, cut off ends and slice into segments.

Set onto parchment paper lined baking sheet. Drizzle with 2 tbsp honey. Bake for 8 minutes.

Add coconut flakes and bake 2 minutes longer.

In a small bowl, add greek yogurt, arrange guavas and top with shredded coconut and remainder of honey.

Toasted Coconut and Lemon Truffles

This recipe for toasted coconut and lemon truffles is a no bake treat that will be a breath of fresh air after the holidays. Let’s face it, the oven could use a break. They have no added sugar, just the natural sweetness of dates. This sweet treat also will help you ease into that new years resolution while still being able to enjoy a dessert that is good for you.

1/2 cup almonds
1/2 cup shredded unsweetened coconut
1 cup pitted dates
1 tbsp lemon zest
1 tbsp coconut oil

Toast almonds over medium heat for 4-5 minutes. Move them around every so often so they don’t burn. Remove almonds from pan and set aside.

Add coconut to pan. Toast 1-2 minutes. Coconut will burn quickly so don’t walk away. Immediately remove coconut from pan and set aside in a small bowl.

Add dates to blender. Pulse until a gritty texture forms. Pour dates into a mixing bowl.

Next, pulse toasted almonds until coarsely chopped. Add to bowl with dates. Add 1/2 of the toasted coconut, all lemon zest, and coconut oil.

Mix ingredients with hands until well combined and coconut oil melts.

Form into small balls and roll in reserved toasted coconut. Chill for one hour to set.