Make This!!!

 

 

Dream Bars!

 

This recipe is an oldy, but a goody. I switched out the Crisco for coconut oil to make it a 'tad' bit healthier. I'm so glad I did! The shortbread crust tastes so buttery/coconutty.  Make these today! They bake up in no time at all.

 

Dream Bars

 

1/4 c coconut oil

1/4 c butter

1/2 cup brown sugar

1 cup flour

Preheat oven to 350*.  Mix coconut oil, butter & sugar together. Add flour.  Flatten into bottom of ungreased 13x9 pan. Bake 10 minutes. Spread with almond coconut topping.

 

 2 eggs, well beaten

1 cup brown sugar

1 tsp vanilla

2 Tbs flour

1 tbs baking powder

1 tsp salt

1/2 cup slivered almonds

1/2 cup shredded coconut

 

Mix eggs, sugar & vanilla. Add flour, baking powder and salt. Stir in coconut & almonds.

Return to oven and bake for 20-25 minutes.

Cool and cut into bars.

Make This!!!

It’s pumpkin season! Yay! My friend and fellow baker, Laurel, passed this recipe on to me via the Pinch of Yum blog. I believe this recipe is the best I have ever tasted for pumpkin muffins! The secret? The glaze! Just the right amount of maple & butter. Bake these muffins! They are over-the-top delicious!

Healthy Maple Glazed Pumpkin Muffins
Recipe Yield: about 18 medium sized muffins
Ingredients:
2 cups whole wheat flour
1½ cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon each cloves, cinnamon, and nutmeg
½ teaspoon salt
¾ cup granulated sugar
2 cups pumpkin puree
½ cup olive oil
¼ cup real maple syrup
3 tablespoons milk
3 eggs

Glaze:
2 tablespoons butter
1¼ cups powdered sugar
1 teaspoons vanilla
1 tbs. maple syrup
1-2 tablespoons water

Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).

Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter.
Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.

For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached. Dip the crowns of the muffins in the glaze and let dry on a wire cooling tray.

 **NOTE: I substituted coconut oil for the olive oil. If you do this, make sure to have your eggs at room temperature so the coconut oil doesn’t solidify in your batter. I also used Mrs. Butterworth’s brand of maple syrup as that is what I had on hand at home. It worked great and the glaze was still full of maple flavor.

Make This!!

Dark Chocolate 'No Bake' Bars

aka...really, really, really good fudge!

These are sinfully good. I am not a chocolate fan at all, but I liked these. A lot. The peanut butter/honey combination makes an almost chewy caramel & the dried cranberries compliment the chocolate nicely.

It's a really simple recipe & takes just minutes to assemble.

Yummy mix-ins

Make these! You will be so glad you did!

Note: This fudge needs to be refrigerated! Once it sits out longer than ten minutes, it softens to an icky mess. Trust me on this!☺

The Best No Bake Bars via I Hear Exercise Will Kill You
1/2 c peanut butter
1/2 c honey
1/2 c coconut oil
2 cups old fashioned oats
1/2 c shredded coconut
1 1/4 c dark chocolate chips
1/2 c dried cranberries
1 tsp vanilla

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, coconut, chocolate chips and vanilla. Stir until chocolate is melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy.

Update! I made these again with a few adjustments. I increased the peanut butter to 1 cup and replaced the oatmeal with 2 cups of broken pretzels. WOW!  I also used an 8x8 pan instead of a 9x13 as I like the thicker pieces. ☺

Try This!!

I caught the creeping crud that has been going around the three schools I work at & am home sick today. Since I was going to be home all day, I figured I would try the coconut oil hair treatment that I have seen all over Pinterest.

I used Harvest Bay brand coconut oil that I found at New Seasons ($12.99).
Costco sells another brand of coconut oil as well (in a much bigger size, for a much better price!).

I took a heaping teaspoonful and let it melt in my hands, then rubbed it through my hair. I did this two more times, making sure to get my scalp as well. I let it sit on my hair for a good hour. You can either wrap your head in a towel or not. I chose not to, and my hair looked greasy, stringy & got kind of crispy/crunchy - like I had put too much hair gel in it.

I washed my hair twice (just to make sure I removed all the coconut oil). I conditioned it as well, as my hair has been so dry with the winter weather.  Then I dried & styled my hair like I normally do.

The coconut oil worked GREAT! My hair is silky smooth - just like when I come home from the salon! I plan to use the coconut oil as a deep conditioner once a week.

Try this!!! I bet you won't be able to stop running your hands through your hair!☺

Make This!!

Coconut oil popcorn!

 

This, my friends, is delicious stuff!!

 

Take 2 Tbs. coconut oil, 1/2 cup unpopped corn, 1 Tbs sugar & shake gently over medium high heat in heavy saucepan. Once corn starts popping, remove from heat & pour popcorn into a large bowl. Season with salt. Stir and ENJOY!

You're welcome!☺