Philosophie Coconut Pineapple Sports Drink

I've teamed up with @philosophielove and made this SUPER YUMMY & HEALTHY Coco Pineapple Sports Drink. Get the recipe in the comments below and use promo code Monette10 on your next purchase at thephilosophie.com to get a discount!!

 

image.jpg

Visit the website HERE to get the recipe! And don't forget to follow me on Instagram @glazedandconfused.co  

image.jpg

Coconut Macaroons (dairy, gluten & wheat-free)

Hi friends! Are you having the best year yet? GOOD IM GLAD! 

I've been working on perfecting my coconut macaroon recipe (not the kind with the shell) and I FINALLY DID IT! Oh and... They're health-ified . And they still taste sinful. Does it get any better than that? They stay soft and slightly crunchy on the outside. 

This recipe makes about 25 golf ball sized macaroons. To store these, leave in an airtight container but leave the top slightly open so they stay a little crispy. 

 

image.jpg
image.jpg

INGREDIENTS:

2 Cups Unsweetened Shredded Coconut (I used medium Shredded from Whole Foods- the smaller the shreds, the better)

1/2 Cup Granulated Sugar (can be substituted with Coconut Sugar) 

3 Tablespoons Coconut Flour  

1/4 Cup Coconut Oil, melted

1 Whole Egg + 2 Egg Whites, room temp

1/4 Cup Coconut Cream (can be substituted with any dairy-free product) 

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

 

DIRECTIONS

1. Preheat your oven to 350F. Line a baking sheet with a Silpat or parchment paper. Set aside.  

2. In a large bowl or a stand mixer with a paddle attachment, mix together the shredded coconut, sugar, flour and salt until combined.  

3. In a separate bowl, mix together the coconut oil, eggs, coconut cream and vanilla. Add this wet mixture to the dry mixture and mix until smooth. 

4. With a spoon or a small cookie scoop, scoop up about 2 Tablespoon sized balls and place about 1 inch apart on the baking sheet. Bake for 15-18 minutes or until the macaroons are golden brown.  

2015 Christmas Cookie Boxes

image.jpg

Well Christmas came and went like a whole season of Parks & Rec AM I RIGHT?  I can't believe I haven't posted anything on here about my cookie boxes! HELLO! 

Well anyway, here it is! 

Here are most of my ingredients. See.. I'm that type of person that likes to take one trip from the car to my kitchen when I come back from the market. Imagine that.....  

Here are most of my ingredients. See.. I'm that type of person that likes to take one trip from the car to my kitchen when I come back from the market. Imagine that.....  

This year was especially stressful for me because I had tons of friends and family asking for Gluten-Free Christmas Cookies.  

Let me just warn you... Gluten-Free and Christmas DO NOT MIX. I used brown rice flour for almost all of my cookie doughs and after making over 6 dozen cookies, I realized that they tasted like sand. BLEH!  

So I had to start from the beginning, toss all of my cookie doughs and get back on track... However, after all of that went down, I'm very happy with how the cookies came out.  

 

image.jpg

Here they are!  This year I made:

1. Chocolate Salted Rolo Cookies  

2. Peanut Butter Cup Cookies

3. Almond Biscotti

4. S'mores Brownies

5. Cookie Dough Fudge  

5. Jam Spritz Cookies

6. White Chocolate Covered Gingerbread Sticks  

7. Lemon Bars

8. Coconut Macaroons  

 

Recipes for these babies coming soon!  

If you want tips on managing baking TONS of cookies over a span of 1-2 days, feel free to ask! This is my 3rd year doing it and I feel like I have it down. Uh-oh's and all ;)  

image.jpg

Gluten Free Toasted Coconut Banana Nutella Muffins

It's the weekend!!! What better way to start off your Friday than with these delicious muffins?!  

I'll eat any treat with Banana and it and anything with Coconut in it so I thought... Why not try them together? THEN I had the mind-blowing idea that Nutella would be the perfect addition to this because... Well, Nutella makes everything better. 

So basically these muffins are taken from my Banana Bread Recipe which is the BEST EVER and then I added coconut to the mix. The coconut is great because it's not overpowering and when the top gets toasted, it's the perfect mix of crispy and sweet.   

Try them for yourself!! I have a feeling you'll love them!  

image.jpg
image.jpg
image.jpg

INGREDIENTS:

2 Large Ripe Bananas

2 Large Eggs, Room Temperature

1 Cup Granulated Sugar

1/3 Cup Canola Oil

1/2 Cup Unsweetened Apple Sauce

1 Teaspoon Coconut Extract

1+1/2 Cups Gluten Free Flour  

1 Tsp Baking Soda

1 Tsp Ground Cinnamon

1/2 Tsp Salt

3/4 Cup Sweetened Finely Shredded Coconut Plus More For Sprinkling On The Tops Of The Muffins

1 Jar Nutella

 

DIRECTIONS

1. Preheat oven to 350F. Line a muffin tin with Individual muffin/cupcake liners (or you can just spray the muffin tin with a non-stick cooking spray) and set aside. 

2. In a stand mixer or in a large mixing bowl, mash bananas until smooth. It's okay if it's a bit lumpy! Add the eggs one at a time just until incorporated. Then add the sugar, oil, apple sauce and coconut extract and mix until smooth. 

3. In a separate bowl, mix together the gluten-free flour, baking soda, cinnamon and salt. Slowly add this dry mixture to the wet mixture and mix until smooth. Lastly, fold in your 3/4 Cups of coconut flakes until there are no lumps. Your batter is ready! 

4. Spoon some batter into each muffin liner about 1/3 full. Then either spoon some Nutella on top of the batter or put the Nutella in a small plastic bag, cut an edge of the baggy off and squeeze it onto the batter like I did. Both methods work great! THEN spoon more batter on top of the Nutella until the muffin liners are 2/3 full. Finally, sprinkle the tops with coconut flakes. Now they're ready for the oven!!  

5. Bake for 22-25 minutes or until a toothpick inserted comes out clean. Once they're done, remove them from the oven and let cool for 5-10 minutes. If you'd like, top with more Nutella! More Nutella never hurts ;)

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

NOTE** if you want to make these a bit healthier, substitute the oil for the same amount of applesauce OR Greek yogurt and replace the granulated sugar with coconut sugar.