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. 




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



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.  

Chocolate Chip Cookie Dough Fudge

Hey friends! So sorry for the long delay of posts- I have had a hectic past few days baking. I will post photos of my baking day very soon!! But for now, here is my addicting recipe to Gluten-Free Chocolate Chip Cookir Dough Fudge. You can sub milk/semi-sweet chocolate for the white chocolate chips if you like. This recipe is extremely easy to make and everyone LOVES it!! 

Better pictures to come. Promise! 



12oz (2 Cups) Good Quality White Chocolate Chips

1 15oz Can Sweetened Condensed Milk

2 Tablespoons Butter

Edible GF Chocolate Chip Cookie Dough



1. Make your eggless edible cookie dough and refrigerate.

2.Line an 8X8 baking dish with wax paper and set aside. 

3. In a medium saucepan, stir together the butter and white chocolate chips on low heat until smooth. Do not stop stirring; you do not want the chocolate to burn. Once smooth, quickly add the sweetened condensed milk, stir for a minute until completely combined and remove from heat.  Quickly grab your chocolate chip cookie dough from the fridge and break off small pieces- about 2/3 of the dough- toss in the saucepan and mix. Careful not to mix for too long- you do not want the dough to melt.  Then pour the fudge into your prepared 8X8 baking dish and top with the rest of your cookie dough, slightly pressing down to even it all out. Cover and refrigerate for at least 1 hours. I refrigerated mine overnight to ensure they set properly. Once fully cooled, cut and enjoy!

Red Velvet Cake With Cream Cheese Frosting

Cheer up your rainy day blues with a Red Velvet Cake from scratch!

This cake is amazingly moist with a light and fluffy frosting that is sure to make anyone smile. In this cake batter, I use vinegar, cocoa powder and coffee (yeah, I said coffee!) The vinegar gives it a slightly tangy, "true red velvet" flavor while the coffee enhances the rich cocoa powder flavor so it is packed full of chocolate-y, velvety amazingess. 

Actually, did you know red velvet cakes were originally made with beets which is what gave them such a rich red-ish color? Say what!? That's crazy talk!! and one day I hope to make a cake like that.. But for now, I give you this perfect cake made with red food coloring.  Go ahead, try to resist it. 


For the red velvet cake:

1 Cup vegetable or canola oil

1 Cup buttermilk OR plain yogurt 

2 eggs, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

2 Tablespoons red food coloring

2+1/2 Cups all purpose flour

2 Cups granulated sugar

1 teaspoon salt

2 Tablespoons unsweetened cocoa powder (I used Trader Joes brand)

1/3 Cup strong, hot coffee


For the cream cheese frosting:

1 8oz container of cream cheese frosting, at room temperature

1 stick (1/2 Cup) salted butter, at room temperature

1 teaspoon vanilla extract

6 Cups powdered sugar, measured carefully

2-3 Tablespoons milk



For the cake:

1. Preheat your oven to 325F. Grease two 8-inch pans and set aside.

2. In a stand mixer with a paddle attachment, mix together your vegetable oil, buttermilk and eggs just until combined. Then add in the vinegar, vanilla extract and food coloring and mix again until combined. 

3. In a separate bowl, whisk together the flour, sugar, salt and cocoa powder. Slowly pour the wet ingredients from the stand mixer into the dry ingredients in your separate bowl. Whisk together just until smooth (making sure not to over-mix!) Once they are just combined, slowly add the hot coffee while whisking. 

4. Pour the batter evenly into the 8-inch pans and place on the center rack of your oven. Bake for 35-40 minutes, depending on the strength of your oven. Check by inserting a toothpick into the middle of a cake. If it comes out clean, it's done! Remove from the oven and let cool.


For the cream cheese frosting:

1. Whisk together the cream cheese and butter until smooth. Add the vanilla extract and whisk away! Then, slowly add about half of the powdered sugar, then add 2-3 tablespoons of milk (depending on how stiff/runny you liked it) mix, and then add the rest of the powdered sugar. Whip for at least 3-4 minutes! This allows air to get into the frosting and it tastes much better! Once your cake is completely cooled, frost it and you're done! 


NOTE** The reason I add coffee is to enhance the cocoa powder, like I do in my Chocolate cake recipe HERE

Also, it is important to alternately add the powdered sugar and milk because it makes it a heck of a lot easier- if you add all of the milk at once, it gets everywhere and creates a big mess. Yikes!

Lastly, if you want to make cupcakes, fill the liners 3/4 full and bake them for about 16-20 minutes (also depending on the strength of your oven. The toothpick tells all!!)

Churro Muffins

Happy Friday, friends! 

If you know me, you know how much I love cinnamon sugar. Cinnamon rolls, cinnamon toast crunch, churros, etc. SO I've been thinking of ways to turn a regular dessert into one of those. Here is the outcome and I LOVE them. These muffins have a soft, moist inside and the outside has a sweet and chewy texture just like a freshly baked churro. After they are baked, they're dipped in melted butter and dipped in a cinnamon sugar mixture, making them irresistible. Your family and friends will love them! 



For the muffins:

2 Cups all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 Tbsp cinnamon

2 large eggs, room temperature

1 Cup 0% nonfat greek yogurt

1/3 Cup brown sugar, packed

1/3 Cup granulated sugar

1/4 Cup vegetable oil

1/2 tsp vanilla extract


For the cinnamon sugar topping:

1/2 stick (4 Tbsp) salted butter, melted

1/2 Cup granulated sugar

1 tsp ground cinnamon



1. Preheat your oven to 400F. Line a muffin tin with cupcake liners OR grease with a nonstick cooking spray. Set aside.

2. In a stand mixer with a paddle attachment or using a large mixing bowl, mix the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, mix whisk together the eggs, yogurt, brown sugar, white sugar, vegetable oil and vanilla extract until smooth. Slowly add the wet mixture to the dry mixture and fold it in until it's all moistened. Careful not to overmix or else it'll get tough. Fill up your muffin tins 3/4 full. Recipe makes 12 muffins. Bake for 13-15 minutes or until a toothpick inserted comes out clean. Let cool.

3. While the muffins are cooling, make the topping. Melt the butter in a microwave safe bowl. Then in a separate bowl, mix together the sugar and cinnamon. Dip each muffin in the melted butter, then in the cinnamon sugar mixture so the entire top of the muffin is covered in sugar.

4. EAT!!!