Sunday, July 30, 2017

Cinnamon Crumb Cake

Holy Guacamole!  I haven't posted in over 5 months!  I'm sorry dear Blog, I have neglected you so!

My almost 17 month old son doesn't like it when I get on my phone or computer - so I stay off of them a lot these days otherwise I have to deal with him hulking out - something I aim to avoid as much as possible.  He does love helping me cook though. I need to buy him one of those kitchen helper stools so he can reach the counter and help me bake and cook more.

The other reason I haven't been posting is the baby growing inside of me has somehow sucked the desire to cook out of me.  I don't cook/bake nearly as much as I did when I wasn't pregnant - but somehow I am still eating more : )

I had some mommy friends over the other day and made this cinnamon crumb cake.  It comes together pretty quickly and doesn't necessarily call for any special creams or buttermilk, which I never have on hand.  It is super moist and stays that way for a few days.  You can totally make it ahead of time.




Cinnamon Crumb Cake
Adapted from Sally's Baking Addiction


  • 1 Tablespoon flour, for coating the pan
  • 2 cups all-purpose flour
  • 1 cup + 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold and cut into small cubes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk (I used almond milk with a splash of vinegar in it instead, or you can use any milk)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon

  • Preheat oven to 350F. Generously spray a 8-9" square cake pan  with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess

  • In standing mixer bowl or large bowl whisk the flour, sugar, and salt together until combined.  Using paddle attachment or hand held beaters - mix in the butter until the mixture resembles coarse crumbs. Set aside 1 cup of the butter/flour mixture in a small bowl.

  • Mix the baking powder and baking soda into the remaining large bowl of flour/butter mixture. Add the room temperature buttermilk, egg, and vanilla.  Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting - about 2 full minutes. Spoon the batter into the prepared pan, smoothing the top.

  • Add the brown sugar and cinnamon to the reserved flour mixture in the small bowl. Toss with a fork until well blended.  Sprinkle the crumbs over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean 45- 55 minutes.  Cool completely before serving (about 2 hours).

  • Make ahead tip: Cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week. Cake can be frozen up to 2 months. Thaw overnight in the refrigerator.


Monday, February 20, 2017

Clean Eating Applesauce Pancakes


I don't sleep much at night.  Our almost one year old is an epically horrible sleeper - most nights he wakes up every hour to hour and a half.  Ugh.  Praying this "phase" will end soon...does 6 months count as a "phase"?


You know what gets me up in the mornings?  I mean besides my whining baby : )?  Pancakes.  Pancakes are powerful motivators!  I start my mornings off like a zombie, but after my pancake fix I am good to go.  I usually rotate between this recipe and my paleo pumpkin pancakes recipe.  Let's just say, I spend waaay to much on maple syrup these days...someone plant me my own maple tree please! : )

What do you eat for breakfast?  I'm curious as to what other people eat!  I know I am a creature of habit and eat the same thing for breakfast for months, then switch to something else that I eat for months...and so it goes on and on!  Plus, I never get comments on my blog...haha - just comments in person or on facebook from people saying they tried something...let me know if my comments section still works by letting me know what you eat for breakfast!


Clean eating Applesauce Pancakes
adapted from Fit Foodie Finds website

4 eggs
2/3 cup unsweetened applesauce*
1/2 cup almond meal
1 tsp. baking powder
1/2 tsp vanilla extract
1 TBS honey or maple syrup

Whisk eggs in bowl.  Add remaining ingredients and whisk until smooth and combined.

Heat a skillet pan or griddle.  Coat generously with coconut oil or butter.  Spoon batter onto pan, about 3-4 TBS worth.  At this point I sometimes sprinkle nuts or coconut onto the batter.  Cook 2-3 minutes until bubbles form and flip quickly.  Pancakes are fragile - so just be brave and flip!  Cook for additional 1-2 minutes on other side.  Remove from pan.

Serving ideas: Whipped coconut butter, chopped nuts, maple syrup or honey, applesauce.  Also, these taste great cold.  I like to use leftovers for snacks on the go during the week - high in protein!

*I have used homemade and store bought applesauce with good results for both!

Tuesday, February 14, 2017

Lava Cakes

Image result for mother teresa quote about love


Today is St.Valentine's day.  I am not a Valentine's day fanatic, and hate the over commercialization of the day...but...like most girls I still appreciate flowers and a nice card : )  My mom would make us watch the movie of St. Valentine every year on Valentine's day...some would think watching a movie about a martyr would suck the love out of the day, but really isn't that what love is all about?  Laying your life down for someone you love?  Real love is self-sacrificing!  Questioning whether you are loved or not today?  YOU ARE SO LOVED!  Jesus lay down his life for YOU!  Ultimate self sacrifice right there.


On to the food...which is why you are here : )

You know what is a funny word?  Ramekin!  My husband is so proud that he now knows what this word is!  I have quite the assortment of random ramekins in my kitchen.  I use them for everything.  Baby food bowls, small servings of granola, little sauce dishes, salsa, hummus - they are awesome!  The best thing I use them for is making LAVA CAKES!

Are you looking for something quick, easy, and delicious to make for your valentine today?  THIS IS THE RECIPE FOR YOU!

Andrew and I never need an excuse to make these...we make them every other week.  They are sort of fancy, but sort of comfort food level.  I have tried a few recipes for lava cakes out, but this one has been our favorite, and happens to be the easiest too!  Each recipe makes 4 lava cakes - so we eat 2, then eat 2 the next day cold or reheated.  I can't decide if I like them better hot or cold!  If you get invited to our home for dinner there is a good chance we will serve you these for dessert.


Lava Cakes
adapted from the Chef in Training Blog

4 oz. or 2/3 cups semi-sweet chocolate chips (You can also use milk or dark chips if that is what you have)
½ cup butter
1 cup powdered sugar

2 eggs
2 egg yolks
6 Tablespoons flour
Kosher salt

Preheat oven to 425 degrees F.
Spray 4 small (6-8 oz) ramekin dishes* with cooking spray and place on a baking sheet. Set aside.
In medium saucepan over medium heat combine butter and chocolate and heat until just melted. Whisk until smooth and combined.  Add powdered sugar and whisk in evenly.
Add eggs and egg yolks and whisk in until well combined.
Whisk in flour until well combined.
Pour and distribute batter evenly in the 4 prepared ramekin dishes.
Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.
Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.

*If you don't have ramekins you can use muffin tins, they are just a little bit harder to get out without falling apart...or if you have oven safe mugs you can use that too.

Monday, January 16, 2017

Paleo Chicken and Broccoli Casserole


My husband is reading a book about different personalities and he asked me to take a quiz to see what type I was.  I love these kinds of questionnaires and usually answer very quickly.  This time it was different.  For every question he asked me I had to stop and say, "I used to be like that, but post baby I am now like this."  I was shocked to see how that answer applied to most of the questions.  For example, one question was: "Are you more submissive, self-sacrificing, sociable or strong-willed?"  Pre-baby I would say strong-willed, post-baby I would say self-sacrificing.


I had to stop and laugh as I realized how much I have changed since becoming a mom.  I don't feel like I have lost myself or who I am, I really think that I am just too exhausted and tired to be that person I used to be.  Most days I'm too exhausted to make basic decisions...paper?  plastic?  Who cares!  Just get the groceries into the bag so I can bring my cranky baby home!  Haha the mom life!

Our little guy decided around 6 months that sleep was for the weak.  He wakes up every 45 minutes to an hour most nights - it is ridiculous!  I am not quite sure how I make it through the nights or days...oh well, one day he will sleep!

As you can see from my recipe posts I flip flop between healthy and not healthy recipes...I like to maintain a balance : )  This recipe was super easy and a keeper!  My husband really liked it too!


Paleo Chicken and Broccoli Casserole
adapted from Grassfedgirl blog

2 TBSP coconut oil, divided (or any oil you like to cook with)
4 cups fresh broccoli, chopped
1 onion, diced
salt and pepper
1 cup sliced mushrooms
3 cups cooked chicken, or 4 chicken thighs cooked and chopped
1 cup chicken broth
1 cup full fat coconut milk
2 eggs
1/2 tsp nutmeg

Preheat oven to 350 degrees.  Grease a 9x13 pan or casserole dish with 1 TBSP of the coconut oil.

Steam the broccoli until just barely cooked and set aside.  (I did this by placing it in boiling water for 3-4 minutes and then draining it)

Cook the chicken thighs.  I heated a little bit of oil in a frying pan and added the chopped chicken thighs into the pan.  I seasoned with salt, pepper, paprika, and cayenne - or a cajun spice blend.  Cook until cooked : )  Remove from pan. Or if you have leftover chicken from something shred it up!

Cook the veggies.  In same frying pan melt the remaining 1 TBS coconut oil and brown the onions.  Season with salt and pepper.  Add the mushrooms and saute until cooked.  Transfer the onions, mushrooms and chicken into the baking dish and distribute evenly.

In a bowl whisk together the chicken broth, coconut milk, eggs, nutmeg, and more salt and pepper.  Pour over the chicken/vegetables in the baking dish, spread evenly.  Place in preheated oven and bake 35-40 minutes until done in the middle.  Remove from oven and cool 5-10 minutes before serving.

We found this dish to be filling, but if you need it to be a little more carby feeling you can serve it over some quinoa or rice.