Sweets & Treats

Pumpkin Ginger Ice Cream Sandwiches

Monday, November 22, 2021

Pumpkin Ginger Ice Cream Sandwiches

Ingredients

1 cup shredded coconut

½ cup cashew butter

½ cup tahini

1 egg

3 tbsp puréed pumpkin

1 tsp pumpkin pie spice

½ tsp baking soda

½ tsp salt

¾ honeymama’s pumpkin chocolate bar

ice cream

Directions

Stir all the ingredients in the bowl, saving the chocolate for last to give it a gentle stir in. Bake at 350 for 10-12 min, until edges are browned. Allow them to fully cook before trying to assemble the sandwiches.

Pair with your favorite ice cream – mine is hands down Coconut Bliss brand (especially the ginger cookie with this pumpkin flavor profile!)

Roll and press the remaining chocolate crumbles into the ice cream.

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Pumpkin Bread

Wednesday, September 30, 2020

Pumpkin Bread

Ingredients

1 cup oat flour

¼ cup coconut flour

3 eggs

1.50 tsp Ceylon cinnamon

1 pinch nutmeg

⅛ tsp ginger

1 tsp pumpkin pie spice

1 tsp baking soda

½ tsp baking powder

¾ cup pumpkin

¼ cup butter

⅓ cup maple syrup

Topping

1.50 tbsp coconut butter

2 tsp maple syrup

1 tsp pumpkin purée

½ tsp butter

Handful of pumpkin seeds (pressed on top)

Directions

Preheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.

I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.

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Chocolate-Filled Blondie Bites

Monday, June 1, 2020

Chocolate-Filled Blondie Bites

Ingredients

½ cup cocoa butter wafers

35 tbsp coconut butter

½ tbsp coconut oil

1 tsp vanilla

1 tbsp vanilla protein powder

1 tsp honey

Directions

Line a muffin pan with mini muffin cup liners OR use a silicon baking sheet (they make all sorts of shapes for these – I love the one with hearts!)

Pour half of the mixture into the liners. Place in the freezer until set (about 15 minutes).

Heat a pot over the stove and use a mixing bowl to create a double broiler. Once the water is warming, add the oil, butter, and wafers to the baking bowl to begin to melt. The butters will liquify quickly once the water boils, then you can add in the vanilla and protein powder. Remove the mixing bowl from the pot and stir with a fork until all ingredients are combined. Place another small bowl in the hot water to begin warming (this is being prepped for melting the chocolate).

Place 1/2 of your favorite honey mamas chocolate bar in the warm bowl + double broiler and allow it to soften and melt down a bit.

Remove baking pan from the freezer and place small sections of the chocolate the chocolate in the middle of each cup. I flatten them out to make a smooth layer across the middle.

Pour the rest of the cocoa butter mixture on top to cover each cup and refreeze for another 15-20 minutes.

Once the cups are completely set, store in the fridge for a delicious and wholesome treat!

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Chocolate Chunk Sourdough Bread

Wednesday, April 1, 2020

Chocolate Chunk Sourdough Bread

Ingredients

¼ cup starter

1 ½ cups warm water

4 cups bread flour

1 tsp fine sea salt

1 honey mamas bar (or 3 oz chocolate)

Directions

In a large bowl, whisk together with a fork the starter and the warm water. Add in the flour and sea salt and continue to whisk with a fork until it becomes a bit more difficult to stir. Then go in with your hands and continue to fold and press, kneading the bread until all the flour is combined.

Cover the bowl with a warm damp paper towel and place under a microwave light or in a dark oven. You want to make sure to put it in an area that can build warmth within the bread. This takes about 10-12 hours. The loaf should be doubled in size.

Once the bread has risen, it’s time to convert it to the final rise before baking it. For this, you will grab another bowl that is about the same size and line it with a dish towel. Sprinkle the dish towel (bottom and sides) with a generous amount of flour to prevent the bread from sticking. Grab a little bit more flour and sprinkle it around all the sides of your dough before transferring it into the dish towel lined bowl.

Once the bread has been moved, gently fold up the sides of the dish towel so that the loaf is covered for its final rise. Again, I like to place it under some sort of warmth so it will rise faster. This final rise usually takes a good hour. It won’t necessarily double in size, but you should be able to tell that it has risen and looks nice and full again.

Preheat the oven to 450°.

Once the dough looks full, transfer it into a 4-4.5 qt Dutch oven in a plopping manner, holding down the sides of the dish towel from the bowl so it plops out into the Dutch oven in one easy swoop.

Put the lid on your Dutch oven, and place it in the bread in the oven for 20 minutes. After 20 minutes, remove the lid and cook for another 15.

**Please note : This last step with the cook time is one that can differ based on how your oven temperature is regulated or what altitude you life at. I recommend that you check in on the bread in the last few minutes to know when to remove it. You want to pull it when it has a nice and brown crust : not too dark or black and certainly not too lightly golden, which makes for an under cooked more chewy sourdough bread. It should be a beautiful rich gold with a nice crunchy crust.

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