Chocolate Peanut Buttercups

Homemade Peanut Butter Chocolate Cups

These are so easy after making them twice I no longer need the recipe.

This recipe was adapted from Beyond Fit Mom

Makes 12

4 tbsp coconut oil

2 tbsp brown rice syrup or honey (I made these the second time with honey and think this was the better sweetener)

2 tbsp unsweetened cocoa powder or carob powder

4 tbsp peanut butter ( homemade or natural)


1. Melt coconut oil in a double boiler. Whisk in Brown rice syrup or honey then add unsweetened cocoa powder or carob powder.


2. Mix until thick (VERY IMPORTANT) if it is very thin it is probably unsweetened chocolate which makes for a very nasty peanut butter cup (trust me!!!)


3.  Line mini cupcake pan with cupcake liners. Pour into liners till 1/3 full. Then freeze for 15-20 minutes.

Lined Chocolate Cups

4. Once chocolate is hard add about 1/4 tsp of peanut butter in each cup and smoosh it a little. Then pour chocolate to cover peanut butter.

Homemade Peanut Butter Cups

5. Freeze for 30 minutes. Once chocolate has harden pull out and eat. I would store them in the refrigerator the coconut oil makes these literally melt in your hand.

Pumpkin Angel Food Cake


Serves 12
Prep time 30 minutes
Cook time1 hour
Total time1 hour, 30 minutes
Adapted from :The Complete America’s Test Kitchen TV Show Cookbook, 2001-2010

1 1/2 cup Coconut palm sugar
3/4 cups cake flour-I used Swan’s Down
1 1/2 teaspoon pumpkin pie spice or Chinese Five-Spice Powder
1/2 teaspoon of Korinjte Cinnamon (because I am a Cinnamon snob you can use regular ground Cinnamon)
(I used Alchemy Spice Wake & Bake Sweet Spice Blend)
12 Large egg whites (room temperature)
1 teaspoon cream of tartar
1/4 teaspoon table salt (or 1/2 teaspoon kosher salt)
1 1/2 teaspoon lemon juice
3/4 cups pumpkin puree (fresh or canned)


*****A tube pan is essential to making this cake.  Any other pan will not allow the cake to “climb” and reach the height that an angel food cake should reach, resulting in a squat, dense cake.  You can buy an inexpensive tube pan at any store that sells home goods.  It’s worth the investment.*****

I made these in heart mini cakes for proper serving portions. (I can can eat can eat way can eat way to much cake,when left to left to my own slicing).

Step 1)Preheat the oven to 325 degrees. Line the bottom of the pan with parchment paper. (IA do the dishes at my house so I use this for all of my baking) Whisk 3/4 cup of the sugar and the pumpkin pie spice or Chinese five-spice powder and cinnamon (fanvy or regular) with the cake flour in a medium bowl.

Step 2) Whip the egg whites and the cream of tartar together over medium-low speed in a stand mixer for about a minute, until foamy. Increase the speed to medium-high and whip until puffy, about a minute, then add the salt and the remaining sugar a tablespoon at a time. Whip until soft peaks are reached.

Step 3)Remove from the stand mixer and gently whisk in the lemon juice by hand. Sift the flour/sugar mixture over the egg whites 1/4 cup and a time, gently but thoroughly folding in with a spatula after each addition. Now, add the pumpkin puree 1/4 cup at a time, taking great care not to deflate the egg whites as you are folding. You will end up with a few pockets of pumpkin throughout the batter-that’s okay.

Step 4)Carefully scrape the batter into the prepared tube pan. Tap the bottom of the pan against the counter a few times to settle it. Place in the oven for 50-60 minutes, until golden brown and springy.

Step 5)Remove the cake from the oven and immediately invert. Most tube pans have “feet” or the center portion is taller than the edges allowing the pan to stand off of the counter, but if yours does not place the center of the pan over a sturdy bottle. Cool like this for at least three hours before removing from the pan. This step keeps the cake from deflating as it cools.(grandma tip…she taught me this one)

Step 6)Run a thin knife or spatula around the edge of the pan to loosen the cake, then (assuming your pan has a removable bottom) under the Serve at room temperature

Chocolate Chip (shhh Chickpea) Cookies

(This was adapted from Texanerin Baking) Although, I am one smart cookie (ba duh dump) 😉 I would have never thought of this myself BUT I just changed a few things 😉



1 cups of dried chickpeas

2 cups of water

3 teaspoons vanilla extract
1/2 cup  brown rice syrup (you can use honey, brown sugar, I am totally against agave I rather you use white sugar.)
1 teaspoon baking powder
a pinch of salt
1/2 cup  chocolate chips (use vegan and dairy-free chocolate chips, if needed)
For peanut butter Chocolate chip Cookies add 1/2c of peanut butter (we love Crazy Richards)

1. In slow cooker or saucepan add 1/4 cup of brown sugar syrup (or whatever you are using for sugar) and 1 tsp of vanilla and cook until soft. Once chickpeas are ready, drain and dry with papertowel. (This is the hardest part)
2.Preheat your oven to 350°F .
3. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

4. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

5.With hands, form into 1½” balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t rise.

6. Bake for about 15 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
7. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

*hint they taste so much better the next day so I say let cool overnight

Nutrition Facts

18 Servings
Amount Per Serving
  • Calories  55.4
  • Total Fat2.0 g
  • Saturated Fat1.1 g
  • Polyunsaturated Fat0.1 g
  • Monounsaturated Fat0.0 g
  • Cholesterol0.0 mg
  • Sodium93.3 mg
  • Potassium40.7 mg
  • Total Carbohydrate11.9 g
  • Dietary Fiber0.7 g
  • Sugars6.0 g
  • Protein0.8 g
  • Vitamin A0.1 %
  • Vitamin B-120.0 %
  • Vitamin B-63.9 %
  • Vitamin C1.1 %
  • Vitamin D0.0 %
  • Vitamin E0.0 %
  • Calcium2.0 %
  • Copper1.5 %
  • Folate2.8 %
  • Iron1.4 %
  • Magnesium1.2 %
  • Manganese5.1 %
  • Niacin0.1 %
  • Pantothenic Acid0.5 %
  • Phosphorus2.1 %
  • Riboflavin0.3 %
  • Selenium0.7 %
  • Thiamin0.3 %
  • Zinc1.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Wild Caught Hazlenut Crusted Salmon

2 lbs of Wild Caught Salmon

1/4 c. Panko

1/4c Hazlenut

1/2 tsp Lemon Zest

1/2 tsp Thyme (fresh)

Salt & Pepper to taste


Preheat oven to 400 degrees

1. Slice Salmon into 6 oz pieces or ask butcher to slice it at store

2. Mix all ingredients on a plate or shallow dish

3. Place salmon skin side down in shallow dish and press and cover with breadcrumb, hazelnut mix.

4. Place on cookie sheet with parchment paper brushed with olive oil.

5. Bake in oven for 20 minutes.

6. Remove from oven and serve. Serves 4

Nutrition Facts:

215 Calories

8 g fat

33g Portein

3g Carbohydrates

1g dietary fiber

74mg cholestoral

401mg sodium


Southwest Quinoa with Avocado Cilantro Dressing

1c. Dry black beans
1c of Tri colored quinoa
1 packet Goya Sazon
6 cloves of garlic minced
1/2 large onion or 1 medium diced
2 tbsp. Ground Cumin
1/2c. Sweet Corn (Cut from the cob or frozen)
1/2 Large Red Pepper diced
1/2 Large green pepper diced
1c. Cilantro (chopped)
1 tomatillo diced
1c Cherry or Grape tomatoes Diced
1 Serrano Pepper ribbed (unless you like spice) and minced
1/4c. Green onions chopped
4c. Chicken or Turkey Broth

1. Place Black Beans, 2c. Broth, 1/4 onion, 3 garlic cloves, Sazon packet , Ground Cumin in pot. Bring to boil and reduce to simmer until beans are soft. Or, place beans in crock pot on hi for 4 hours.
2. Place 2c. Of Broth and Quinoa to boil then simmer until soft
3.once beans are done place remaining ingredients in mixing bowl.
4. Add Corn, Peppers (Red, Green and Serrano), Cherry Tomatoes, Cilantro, Green Onion, and Quinoa
5. Mix and Serve (best if refrigerated overnight) in tortilla (corn/flour), on salad or with tortilla chips (great for potlucks)

Avocado Cilantro
1 Avocado
1 1/2c Cilantro chopped
1/4c White Wine Vinegar
1/2 lime
2 tbsp Ground Cumin
4 cloves garlic
5 oz. Greek Plain Yogurt (My favorite Latta Russian Kefir )
2 tbsp Olive oil
Salt & Pepper

1. Cut Avocado and pit, juice lime
2. Place all ingredients in food processor and pulse till smooth and creamy
3. DONE!!


Strawberry Lemonade Cake

1 cup Palm Sugar
1/2 cup Coconut Oil
2 eggs
2 tsp. Vanilla Extract
1/2 cup White Whole Wheat (Unbleached) Flour
1 3/4 tsp. Baking Powder
1/2 c. Lemon Juice
2 tsp. Lemon Zest
3/4 cup Strawberry Preserves

1/4 cup unrefined (virgin) coconut oil
2 cups powdered sugar
2 tbsp almond milk (vanilla unsweetened)
2 tbsp of lemon juice
1 teaspoon vanilla extract

Cake Directions
1. Preheat oven to 350 degrees
2. Grease and flour a two 9 inch round pan or line with paper liners.
3. Juice 3 lemons and zest lemon peels.
4. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour and baking powder, add to the creamed mixture and mix well.
6.Finally stir in the lemon juice and add lemon zest until batter is smooth. Pour batter into the two greased pan.
7.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back.
8. When cool frost one cake with strawberry preserves and the entire cake with Vanilla Lemon Icing
9. Refrigerate for 20 mins and serve

Icing Directions

1. “Cream” the coconut oil until it breaks up and gets nice and smooth with hand blender
2.Add in 1/4 of the powdered sugar, the vanilla and 2 tablespoons of almond milk
3.Mix together until nice and smooth keep adding powdered sugar along with tablespoons of lemon juice (alternate almond milk &lemon juice until everything is combined – you don’t want any clumps of powdered sugar or coconut oil.)
4.Frost everything in the vicinityThis frosting melts pretty easily, so make sure whatever you put it on is nice and cool. It should be enough to cover
two layer round cake.


Nutrition Facts
  16 Servings
Amount Per Serving
  Calories 212.3
  Total Fat 14.7 g
  Saturated Fat 12.2 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 1.2 g
  Cholesterol 23.3 mg
  Sodium 66.1 mg
  Potassium 19.2 mg
  Total Carbohydrate 20.2 g
  Dietary Fiber 0.4 g
  Sugars 16.5 g
  Protein 1.3 g


Nutrition Facts
User Entered Recipe
  16 Servings
Amount Per Serving
  Calories 89.8
  Total Fat 3.5 g
  Saturated Fat 3.0 g
  Polyunsaturated Fat 0.0 g
  Monounsaturated Fat 0.3 g
  Cholesterol 0.0 mg
  Sodium 1.6 mg
  Potassium 4.4 mg
  Total Carbohydrate 15.2 g
  Dietary Fiber 0.0 g
  Sugars 14.8 g
  Protein 0.0 g
  Vitamin A 0.1 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.1 %
  Vitamin C 1.5 %
  Vitamin D 0.2 %
  Vitamin E 0.4 %
  Calcium 0.4 %
  Copper 0.1 %
  Folate 0.1 %
  Iron 0.1 %
  Magnesium 0.1 %
  Manganese 0.1 %
  Niacin 0.0 %
  Pantothenic Acid     0.0 %
  Phosphorus     0.0 %
  Riboflavin 0.2 %
  Selenium 0.1 %
  Thiamin 0.0 %
  Zinc 0.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Vitamin A 0.8 %
  Vitamin B-12 1.0 %
  Vitamin B-6 0.7 %
  Vitamin C 5.8 %
  Vitamin D 1.3 %
  Vitamin E 0.0 %
  Calcium 3.5 %
  Copper 0.1 %
  Folate 1.0 %
  Iron 1.8 %
  Magnesium 0.2 %
  Manganese 0.1 %
  Niacin 0.0 %
  Pantothenic Acid     0.1 %
  Phosphorus     2.4 %
  Riboflavin 1.3 %
  Selenium 0.0 %
  Thiamin 0.2 %
  Zinc 0.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

My Dessert Flip

I love the show “Junk Food Flip” for so many reasons. To name a few I love food. like junk food alot (just now how I feel afterwards) and some of the highlights I never could have imagined something so yummy existed. What I like the most is that it takes those things and makes two healthy options. Well inspired one day I decided to flip one of my favorite easy recipes that my family loves, Apple Crisp. Made both versions and had my family blind taste.

A. Was the healthier version and B was my oh so yummy original super easy version.
Both recipes are probably the easiest recipe you’ll ever have and you can do with any fruit.
A. Healthy Option
1/2 c. Quinoa Flakes
1/2c. Graham flour
1/2 c. & 2tbsp. Wild honey
1/2c or 8 tbsp. Coconut Oil
2 tsp. of Korinjte Cinnamon (or any Cinnamon we just use Korinjte because I am IN LOVE WITH IT)
2c. Of fruit in this case Apples

1. Preheat oven to 350 °.
2. Mix Quinoa flakes, Graham Flour, 1/2 c. Wild Honey, Coconut Oil and 1 tsp of Cinnamon.
3.Mix Apples, Cinnamon 2 tbsp. of honey
4. Place Apples in dish place topping on top
5. Bake at 350° for 1 hour till topping is Golden Brown

B. Original Recipe
1/2 c. Old Fashioned Oatmeal
1/2c. White whole wheat flour
1/2 c. & 2tbsp. Brown Sugar
1/2c or 8 tbsp. Butter
2 tsp. of Korinjte Cinnamon (or any Cinnamon we just use Korinjte because I am IN LOVE WITH IT)
2c. of fruit (in this case Apples)

1. Preheat oven to 350 °.
2. Mix Old fashioned Oats, White Whole Wheat Flour, 1/2 c. Sugar, Butter and 1 tsp of Cinnamon.
3.Mix Apples, Cinnamon 2 tbsp. of sugar
4. Place Apples in dish place topping on top
5. Bake at 350° for 1 hour till topping is Golden Brown

Did you guess which one won? Well half of my family liked A and the other half B. My husband said if I would have had regular oats instead of Quinoa he would have chosen A. Now, I make Option A with old fashioned oats and they gobble it up. Hope your family enjoys too!

Option B Nutrition Facts

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 180.9
  Total Fat 9.6 g
  Saturated Fat 7.9 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 0.5 g
  Cholesterol 0.0 mg
  Sodium 0.9 mg
  Potassium 27.0 mg
  Total Carbohydrate 24.8 g
  Dietary Fiber 1.7 g
  Sugars 3.4 g
  Protein 1.5 g
  Vitamin A 0.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.7 %
  Vitamin C 0.3 %
  Vitamin D 0.0 %
  Vitamin E 0.1 %
  Calcium 0.6 %
  Copper 0.6 %
  Folate 0.1 %
  Iron 2.1 %
  Magnesium 0.3 %
  Manganese 4.9 %
  Niacin 0.2 %
  Pantothenic Acid     0.1 %
  Phosphorus     2.5 %
  Riboflavin 6.5 %
  Selenium 0.1 %
  Thiamin 0.3 %
  Zinc 0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Option B Nutrition Facts

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 204.1
  Total Fat 8.1 g
  Saturated Fat 4.9 g
  Polyunsaturated Fat 0.4 g
  Monounsaturated Fat 2.1 g
  Cholesterol 20.7 mg
  Sodium 55.0 mg
  Potassium 29.3 mg
  Total Carbohydrate 20.4 g
  Dietary Fiber 1.9 g
  Sugars 13.2 g
  Protein 1.2 g
  Vitamin A 5.0 %
  Vitamin B-12 0.3 %
  Vitamin B-6 0.7 %
  Vitamin C 0.3 %
  Vitamin D 1.3 %
  Vitamin E 0.7 %
  Calcium 0.8 %
  Copper 0.6 %
  Folate 0.2 %
  Iron 2.9 %
  Magnesium 0.3 %
  Manganese 4.9 %
  Niacin 0.2 %
  Pantothenic Acid     0.3 %
  Phosphorus     0.5 %
  Riboflavin 0.6 %
  Selenium 0.3 %
  Thiamin 1.2 %
  Zinc 0.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Black Bean Brownies-

YES! They are gluten-free YES! They are moist and YES! They are yummy, kid tested and approved.


Prep: 6 hours 15 mins Bake 25 mins

1 cup black beans (dry)

2 cups water

1 1/2 cup Raw Sugar

2 tsp. vanilla

1 cup semi-sweet chocolate chips

3 eggs

3 tbsp. Olive Oil or Coconut Oil

1. Put 1/2 cup sugar,2 cup water, 1 tsp. vanilla and 1 cup black beans into slow cooker for 6 hours on High

2. Once beans are soft. Add Beans, 1 cup sugar, 1 tsp. vanilla, 3 eggs and 3 tbsp of melted coconut oil into a food processor and blend till smooth.

3. Pour mixture into 13 x 9 greased brownie pan and fold 1/ 2 cup chocolate chips. Sprinkle the remaining chocolate chips on top of mixture.

raw black bean brownie

4. Bake for 25 minutes until mixture is solid.

baked black bean brownie

5. Cool, slice and eat.

kid tested and approved

12 Servings
Amount Per Serving
  Calories 197.4
  Total Fat 3.0 g
  Saturated Fat 0.8 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.9 g
  Cholesterol 59.3 mg
  Sodium 32.0 mg
  Potassium 190.1 mg
  Total Carbohydrate 30.6 g
  Dietary Fiber 1.8 g
  Sugars 2.3 g
  Protein 3.4 g
  Vitamin A 1.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.8 %
  Vitamin C 0.0 %
  Vitamin D 0.0 %
  Vitamin E 0.7 %
  Calcium 1.6 %
  Copper 11.7 %
  Folate 5.5 %
  Iron 4.7 %
  Magnesium 5.4 %
  Manganese 8.7 %
  Niacin 0.9 %
  Pantothenic Acid     0.5 %
  Phosphorus     3.4 %
  Riboflavin 1.8 %
  Selenium 0.6 %
  Thiamin 2.6 %
  Zinc 2.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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