Category Archives: Dessert

Double Chocolate Zucchini Bread

Double Fudge Zucchini Bread

I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.

Ingredients

3 Eggs
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips

Directions

Preheat oven to 375.

Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.

Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.

Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.

Amazing Gluten Free Vanilla Cake

Amazing Gluten Free Vanilla Cake

We have played around with several recipes before landing on this one. It is moist and fluffy. The key is the combination of oil and sour cream as well as using 2 different gluten free flour blends.

Ingredients

1 1/4 cups Namaste Gluten Free Flour
1 cup Bob’s Red Mill 1-1 Gluten Free Flour
3 tsp baking powder
1 tsp salt
1 3/4 cups sugar
3 eggs
1/2 cup Grapeseed or Avocado Oil
1 T Vanilla Extract
1 tsp lemon juice
1/2 cup sour cream
1 cup Whole Milk

Directions

Preheat oven to 350 degrees. Grease 9X13 pan.

Combined the flours, baking powder and salt. Combined remaining in separate bowl.

Using a hand mixer whisk in 1/3 of wet ingredients to dry ingredients. Repeat twice and mix well.

Pour into the pan and bake for 35 to 40 minutes or until a toothpick comes out clean.

Store at room temperature with an airtight lid.

Serve with Butter Cream Frosting or Berries and Whipping Cream.

Peanut Butter Cookies (Plus Gluten Free Option)

Ingredients

1/2 cup Unsalted Butter
1 1/2 cup Creamy Peanut Butter
2 cups Packed Brown Sugar
4 Eggs
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 cup Peanut Flour
1 cup Flour or Namaste Gluten Flour
1/2 cup Sugar (for rolling in)

Directions

Pre-heat oven to 350 degrees. Cream together butter, peanut butter, and brown sugar. Stir in eggs and vanilla. Add in baking soda, baking powder, salt, peanut flour, flour and combine completely. Roll dough into ball and roll in granulated sugar and place on cookie sheet. Using a fork make a crisscross smashing the ball to 1/4 inch thickness. Bake for 8 -10 minutes.

Cream Cheese Crumb Cake

Cream Cheese Crumb Cake

I love Cream Cheese Danish, Coffee Cakes and THIS! It can be made gluten free as well.

Ingredients

8 oz Cream Cheese
4 oz Unsalted Butter
14 oz Bisquick (Gluten Free Bisquick)
4 oz Milk
16 oz Strawberry Cream Cream
2 oz Bisquick (Gluten Free Bisquick)

Directions

Preheat oven to 350 degrees.
Grease a 9×9 cake pan. Combined Cream Cheese, Butter, 14 oz Bisquick and milk. Pour half of the crust mixture into the pan. Evenly spread Strawberry cream cheese over the crust. Add 2 oz of Bisquick into the remaining crust to create a crumble. Sprinkle Crumble mixture evenly over the cream cheese mixture.
Bake for 20-30 minutes until lightly golden brown. 
Cut into 9 pieces. You may want to serve with a glaze.

Crumb Cake Steps
Crumb Cake Serving

Cream Cheese Glaze

4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars
*optional food coloring
Whip together with mixer.

Simple Glaze

1 T Unsalted Butter
1 T Milk
1/2 tsp Vanilla
1 cup Powdered Sugar
*optional food coloring
Whip together with mixer

Over Night Wild Orange Coconut Chia Pudding

Over Night Wild Orange Coconut Chia Pudding

We enjoy this pudding for breakfast or a snack.

Ingredients

15 oz Can Coconut Milk
1/2 Cup Cocconut Milk
10-15 Drops doTerra Wild Orange Essential Oil
6 T Chia Seeds
6 T Shredded Coconut

Direction

In a glass, ceramic or metal bowl combined coconut milk and essential oil. Stir in chai seeds. Cover and place in the refrigerator over night. Divide into 2-4 serving and top with shredded coconut.

Over Night Wild Orange Coconut Chai Pudding

 

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread (with Gluten Free Variation)

My Grandma would always make chocolate zucchini bread in the fall. We made a few adjustments as well as made a gluten free variation for my daughter to enjoy.

Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 Cups Flour
1 Cup Mini Chocolate Chips

Gluten Free Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 1/4 Cups Namaste Flour Blend
1 1/4 Cups Tapioca Flour
1 Cup Mini Chocolate Chips

Directions

Pre-heat oven to 375. Cream together eggs, sugar, and oil. Stir in zucchini and vanilla. Fold in coco, baking soda, salt, cinnamon, and flour. Stir in chocolate chips. Pour in to greased bread pans. Makes 2 large loaves or 5-6 small loaves.

Carameletes

Carameletes

I love gooey caramel cookie bars. These are a family favorite

Ingredients

1 cup Softened Unsalted Butter
1 cup Sugar
2 cups Flour
11 oz bag KRAFT Caramel Bits 
12 oz bag Mini Chocolate Chips
14 oz Sweet Condensed Milk

Directions

Preheat oven to 350. Cream together butter and sugar. Add in Flour. Press into the bottom of 9X13 pan. Cover with caramels and chocolate chips. Drizzle sweet condensed milk over the top and bake for 15 minutes. Cool for at least 15 minutes before cutting into bars.

Spiced Apple Crisp with Ice Cream

Spiced Apple Crisp

Spiced Apple Crisp Ingredients

This is a family favorite. It can be made in a 9×13 pan or 6-10 individual dessert cups. (Place individual cups onto a baking sheet for cooking.)

Preheat oven to 375 depress. Grease pans or cups.

Filling Ingredients

4 Large or 6 Medium Granny Smith Apples
1 cup packed Brown Sugar
1 T Ground Cinnamon
1 tsp Pumpkin Pie Spice
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils

Directions

Peel and slice apples and add in sugar, spices, and essential oils.

Spiced Apple Ingredients

 

Topping Ingredients

1/2 cup Butter Softened
1/2 cup packed Brown Sugar
3/4 cup Flour or Gluten Free Flour
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils

Directions

With a fork combined all ingredients into a crumble. Place the apple filling in the pan or cups. Top with the crumble mixture. Bake for 20-30 minutes until golden brown.

Apple Crisp Topping IngredientsApple Crisp Toppings


Wild Orange Fruit Dip with OnGuard Apples

Wild Orange Fruit Dip & OnGuard Apples

This is great as a fruit dip. We love it with OnGuard Apples! It is also wonderful as a frosting on cake.

Fruit Dip Ingredients

8 oz Cream Cheese
2 T Honey
4-8 Drops of doTerra Citrus Oil of choice
8 oz Whipping Cream

Directions

Whip together Cream Cheese & Honey. Add Essential Oils and whip. Slowly add in Whipping Cream while whipping until it forms stiff peaks.

OnGuard Apple Ingredients

Apples of choice
drop of OnGuard Essential Oil for every large apple or 2 medium apples
1 drop of Lemon Essential Oil for every large apple or 2 medium apples
1 tsp of Lemon Juice for every large apple or 2 medium apples
1/2 cup of water for every large apple or 2 medium apples

Directions

Fill bowl with enough water for the number of apples you are slicing. To the water, add essential oils and lemon juice. Slice apples and place in water. Allow to sit for 10-15 minutes before removing onto towel lined plate, patting to remove excess water. Enjoy right away or store safely until ready to eat.

 

Double Peanut Butter M&M Cookies

This tasty cookies are gluten free!

Ingredients

16 oz Peanut Butter
4 Eggs
1 T Vanilla
2 tsp Baking Soda
1/2 tsp Salt
2 cups Peanut Flour
1 bag M&Ms Baking Bits

Directions

Preheat oven to 350 degrees. Cream together Peanut Butter and Eggs. Cream in vanilla and brown sugar. Stir in baking soda, salt, and peanut flour. Fold in M&Ms. Form into 1 inch balls. Place 2 inches apart on parchment lined cookie sheet. Slightly flatten with fork. Bake for 8-10 minutes until golden brown.