Coconut Flour Snickerdoodles

While at the market picking up my usual bag of full-gluten-no-fiber-just-like-your-grandma's-flour I saw a pretty little bag of organic coconut flour. And while I had zero idea what I would do with it, I figured coconuts are delicious so flour from it has got to be good for something. So I got both bags and sort of forgot about it until I found it hiding in the back of the pantry looking sad, since my reg flour was still very much in the spotlight around here. The kids were sick at home and I needed to get them doing something besides watch tv, so baking with coconut flour was happening. I found this recipe on Goop and had all but one of the ingredients, but it being so healthful all my expectations were pretty low. My other forays into "healthy" baking have not been great. But I have to say, these are AMAZING. Seriously, make them and be wowed and pat yourself on the back with alternative flour greatness. Nothing can replace real flour and butter, but these are a great second place.  

                   

Coconut Flour Snickerdoodles

Goop

Makes 14 small cookies

1/2 cup almond butter

1/4 cup maple syrup

1 teaspoon vanilla extract

1 egg

1/2 teaspoon flaky salt (use any though if you do not have)

1/4 cup coconut flour

1/2 teaspoon baking powder

1/4 cup coconut sugar (I used regular sugar)

1/2 teaspoon cinnamon

1. Preheat oven to 350 degrees. 

2. To make the dough, stir together the almond butter, maple syrup, and vanilla extract until smooth. Add the egg and mix to combine. Add the salt, coconut flour, and baking powder and mix well.

3. Combine the coconut sugar and ground cinnamon in a shallow bowl. Roll the dough into 14 equal balls, then coat each cookie in the cinnamon sugar mixture and place on a parchment-lined baking sheet.

4. Press the cookies down slightly, then pop in the oven and bake for 12 minutes.

5. Cool to room temperature before eating.

Enjoy! xo Erin 

Just in Time for the Weekend

The time I spent with my family was great. We did a whole lot and a little bit of nothing. The weather was not the best, but we sneaked in some golf, park time, and walks in the city. 

In the last few weeks Spring came and it has been fun to see what is popping up in the garden. Since we did not move until June, there have been some surprises. 

Lots of pretty blooming trees. 

Wildflowers and daises to pick. 

 The lawn is in good shape. 

 When the petals started falling it looked like snow. 

Since I have a black thumb, my Mom (and Dad) was kind of enough to do some gardening that hopefully I can keep alive for more than a week. 

These babies will fill in soon and make this bed fun to look at all summer. 

 Pretty pots, which we found at Ikea for $40. 

 Fun succulents for the table. 

 Lots of herbs to play with in the kitchen. 

There is nothing like not having to buy flowers at the market and clipping them from your backyard instead. I have been bringing so many in and loving it. 

And if you are looking for an easy, fruity dessert to serve this weekend, try this one from Martha Stewart. Raspberry & Peach Galette. The pastry is delicious and you just wrap up the fruit with it. Wish I could take credit, but Mom strikes again. 

This is pretty much how I am spending the sunny days so far. He can't get enough of the yard. Nice comb over little man. 

Happy weekend! 

xo

Erin 

Chocolate Chip Pumpkin Bread

I could not wait any longer to make one of Fall's favorite treats, pumpkin bread. This recipe is sacred in my family and made in bulk. Calling it bread does not do it justice, as it is more like cake and why it was easily turned into cupcakes.  I decided to switch it up a bit to the original recipe and add chocolate. You can always omit them or add nuts instead. I only added chocolate chips to half so I could have a taste of the original and chocolate version. Doubling or tripling the recipe is easy, just use a very large bowl. This makes for the perfect Fall gift. I brought some to a new mom, a friend, my new neighbor, and as a sweet treat for someone recovering from surgery. And with minimal work, it is easy to spread the love. 

Pumpkin Bread
Makes 2 Large loaves or 4 small loaves or 2 dozen muffins

2 cups sugar

1 cup brown sugar

2 1/2 cups of flour

1 1/2 tsp salt

2 tsp baking soda

1 tsp each nutmeg, cinnamon, ground clove

4 eggs, beaten

1 cup vegetable oil

2/3 cup cold water

1- 15oz can of pumpkin 
2 cups semi-sweet chocolate chips

Sift dry ingredients together in a very large bowl. Beat eggs, oil, water, and pumpkin using a mixer (hand or stand up). Pour wet ingredients into dry and fold until completely mixed together and smooth. Fold in chocolate chips. 

Split the batter between greased loaf pans or muffin tins (use wrappers for easy clean up, fill 3/4 p cups) . Bake at 350 degrees for 1 1/4 hours for large loaves, 45-60 minutes for small loaves and muffins. Ovens vary with times, they are done when a toothpick stuck in the middle comes out clean.

Enjoy!

xo
Erin