Thursday, September 19, 2013

Pecan + Coconut Crunch Granola

Homemade granola is something that should always be in stock in my pantry.  For my sweet-tooth breakfast mornings it pairs well with some slices of seasonal fruit, greek yogurt, and honey. It's also great to have tag along as a camping/ hiking buddy. Please enjoy this tasty and sweet treat!


3 cups oats
1 1/3 cup toasted + chopped pecans
1 cup flaked coconut
1/2 cup honey
1 tsp. cinnamon
1/2 cup melted coconut oil

Time to Assemble!

1. MIX together the toasted pecans with the oats, coconut, and cinnamon. Blend together the coconut oil with the honey and drizzle on the pecan-oat mixture. While drizzling stir continuously making sure to toss and mix well. 

2. BAKE in oven at 350F for 30 minutes. Mixing after 15 minutes. Remove from oven; loosen with spatula and let cool. ( I let mine cool in a separate dish than the one it was baked in. This was done to make sure it didn't keep browning)

I hope you enjoy this along with a great pal, some hiking boots, and an incredible view. 

Tuesday, September 17, 2013

Raspberry + Lemon Cake

--also known as Mexican Blanket Tasty Treats--

This cake made its way down to LA for a weekend with the gals. It's light, fluffy and can be enjoyed with a side of coffee in the morning, or a glass of champagne a few hours before dawn! At least thats what our conclusion came to. . . Please enjoy!

Raspberry + Lemon Cake


1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1/4 tsp. salt
1 tsp. almond extract (I substituted for vanilla)
1/4 cup greek yogurt (or plain yogurt)
1/2 cup almond milk (or low-fat milk)
1/4 cup lemon curd
2 1/2 cups flour
1/4 tsp. baking soda
1/2 tsp. baking powder
4 cups raspberries
1/2 cup coconut flakes
1/4 cup sliced almonds

Ready to Assemble!

1. PREHEAT oven to 325 F. Butter a 9" x 13" baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, almond extract, yogurt, milk and lemon curd until mostly blended. 

2. ADD flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of butter in pan and scatter half of raspberries on top. Sprinkle all of the coconut flakes and sliced almonds onto batter. Gently spread remaining batter over berries. Scatter remaining berries on top. 

3. BAKE until a toothpick inserted in center comes out clean, about an hour; if cake begins to brown too quickly, tent with foil. Let cake cool about an hour. 

This is delish with a cold glass of milk or some toasty warm coffee! 

Note: If you are not a fan of almonds I would recommend cashews. Also, since raspberries can become a bit pricey in the off season I opt to use Trader Joe's frozen raspberries. 


Friday, September 6, 2013

Raspberry + Almond + Citrus Scones

Two things to love in this recipe, raspberries and making people happy. Whenever I bake there is a sense of joy that comes to me because I know I will be sharing a treat with a friend or neighbor. These scones were part of a neighborly and friend gifting that started my day with much joy! 

Raspberry + Almond + Citrus Scones
Bake| 12 minutes
Oven| 400 F
Serving| 12 scones


2 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
2 eggs, beaten
3/4 cups whipping cream
1/2 cup chopped/slivered toasted almonds
1 cup raspberries
2 tablespoons orange zest

Ready to Assemble!

-Preheat oven to 400 F. In a large bowl combine flour, sugar, baking powder and salt. Using a pastry blender or food processor, cut in the butter until mixture resembles coarse crumbs. make a well in center of flour mixture, set mixture aside

-In a medium bowl combine eggs, whipping cream, toasted almonds, raspberries and orange zest. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. 

-Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for about 10-12 strokes, just until the dough is nearly smooth. Divide dough in half. Pat each dough half into a 6-inch circle. Cut each circle into six wedges. 

-Place dough wedges about 2 inches apart on an un-greased baking sheet. brush wedges with whipping cream and sprinkle with additional sugar. Bake for 12-14 minutes or until golden. Remove your yummy scones from baking sheet; serve warm. 

I found these to be quite soft and not so flakey like scones I had been used to eating. They are a perfect pairing with some roasted beans, so make sure to prepare your french press while you wait for your tasty treats to finish baking. 


Sunday, September 1, 2013

Almond + Coconut + Citrus Bread

Coconut and almonds are a new favorite pairing for my breads lately. I enjoy the crunch and saltiness that the almonds provide and the pure flavor of raw coconut flakes. Recipes like this one are inspired when I have few ingredients in the pantry and want to create a dimensional bite. 

Note: As mentioned before, I pulled this one together with what I had at home, so feel free to substitute the milk, nuts, seeds, and jam for what may be most available to you at that moment!

Bake| 50 minutes
Oven|350 F
Yield| 1- 2 loafs depending on the size of your bread pan


2 cups all-purpose flour (or wheat flour)
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup almond milk 
1/4 cup coconut oil
1/4 teaspoon almond extract
1 teaspoon orange zest
1/2 cup slivered and toasted almonds
1/3 cup raw or sweetened coconut flakes
1 teaspoon chia seeds
2 table spoons fig butter

Ready to Assemble!

- Preheat oven to 350 F. Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan or two 7 1/2x 3 1/2 x 2-inch loaf pan. In a large bowl stir together flour, sugar, baking powder, and salt. make a well in center of flour mixture and set aside. 

-In a medium bowl combine the egg, milk, oil, almond extract, and orange zest. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the almonds and coconut flakes. Spoon batter into the loaf pan(s). 

-Add the fig butter to the top by making your own pastry bag with just a plastic zip lock, or plastic wrap. I put my 2 tablespoons of fig butter into a small zip lock, cut a 1cm diameter hole in the bottom corner and it worked just fine! 

-Sprinkle chia seeds on top to add some extra power to your bite. These tiny guys are rich in Omega-3's. 

-Bake for 50-55 minutes, or if you're using 2 pans 45-50 minutes. Cool in an on a wire rack for 10 minutes.