Valentine’s Day is here and you can’t spend the day without making these wonderfully chocolatey lava cakes.
Molten lava cakes have been a favorite dessert of mine ever since I was little. I clearly remember the first time I ate one; I was on vacation in Whistler (a beautiful town in British Colombia), with my family and the four of us had to share one little lava cake. I remember the hot chocolate oozing out with vanilla ice cream melting into the warm cake, my nine year old self wondering how in the world did they get the center of the cake all melty and yummy.
What’s soft, fluffy, festive, and basically the best thing ever?? Peppermint marshmallows of course!
Homemade marshmallows are officially my favorite thing in the world. They taste so much better than regular store bought marshmallows and they have none of those nasty chemicals and preservatives either.
I feel like fall has officially started. We finally have weather colder than 85 degrees here in NorCal which means I have an excuse to make as many fall like recipes as I want. I absolutely LOVE fall baking especially if I’m making gingersnaps.
One bite out of these gingersnaps and you’ll taste an explosion of spices and that prominent sweet ginger. It’s basically the definition of fall in your mouth.
Did I mention that they’re gluten free? And refined sugar free? And dairy free? Yup. The best part is that you wouldn’t even know what was missing if you ate one.
I’ve always been a sucker for anything espresso/coffee flavored. Whether it be muffins, cookies, or ice cream.
And, I also love anything that has marshmallows in it (who doesn’t :)). I love them in my rice krispy treats, in hot chocolate, or in any of my s’mores themed treats.
So I thought, why not put the two of them together?
If there’s something you should know about me, it’s that I love anything with coconut. So the obvious dessert I should make were macaroons.
Macaroons are delicious mounds of sweetened coconut, condensed milk, and egg whites. Completely different from macarons, which are yummy French delights.
I have been wanting to make macaroons for a while now. I got my chance when I found myself with leftover egg whites from a recipe that I used that only needed the yolks.
Last weekend happened to be Father’s Day, so I had to of course make something for my wonderful dad.
As some of you know, my dad is gluten free, sugar free, and mostly vegan. Given these circumstances, coming up with something that he would really enjoy was a bit challenging. While searching for ideas on Pinterest, I came across a picture of a beautiful strawberry tart that came from a wonderful blogger- What Jessica Baked Next. This inspired me to make a tart like dessert.
Yet another healthy but equally delicious dessert. I don’t know about you, but I can go for homemade oatmeal chocolate chip cookies anytime of the day.
These cookies are so chewy and you would never believe that there was no processed or refined sugar in them. Also, there’s no dairy or white flour in it as well, instead, I combined whole wheat and coconut flour.
I know, I know. I haven’t posted a blog-post in FOREVER. Well a month to be exact. But, I have a perfectly reasonable excuse for it.
I was sick. Really sick.
It was pretty terrible. I basically lived in my bed for a couple of weeks. And what’s worse is that I got sick during the Winter HOLIDAYS!
But that doesn’t mean I didn’t bake anything, cause everyone in my family knows that I’ll be the one making Holiday desserts for them to eat. Unfortunately, because I was asleep half the day, and I was exhausted or in a coughing fit for most of the other half of the day, I didn’t get to bake as much as I’d wanted to. But I couldn’t just not post a couple of holiday recipes for you guys. Right?
The Baking Owl 