Until recently, I didn’t even know that coconut butter existed.
Over Easter I was making a Raw Avocado “Cheesecake” and the recipe not only called for coconut oil, but also coconut butter…after a trip to my local health foods shop, I had a $14 small jar of sweet, rich, melt in your mouth, delicious coconut butter!
After a little bit of research (pinterest) I discovered that coconut butter is nothing more than pureed coconut.
Easy enough right?
I started out with 16 oz of organic, unsweetened, dried shredded coconut (which yields about 2 cups of coconut butter) and the cost was only about $4
This is definitely a job for a really good food processor. The process took about 12 minutes in my kitchen aid food processor
after about 8 minutes, the coconut mixture became very runny but still had quite a bit of texture to it. I added a tbsp. of coconut oil to help smooth it out and continued to process for an additional 4 minutes (12 minutes in total)
Pour the liquefied coconut butter into a jar or container and let sit at room temperature until it solidifies.
I strongly recommend washing out your equipment ASAP as once the coconut solidifies its really not super easy to clean.
And now for Truffles…
I think I can say that these dreamy little bites are my new favourite treat! They have a rich, buttery texture, melt in your mouth and they aren’t super sweet. They are pretty much perfect and the flavour possibilities are endless!
The original recipe for these orange truffles comes from My Whole Food Life and I encourage you to follow the link and view the original recipe and instructions there as I’ve switched it up a bit by using only 1 tbsp maple syrup, the zest of an orange in lieu of extract, 1 1 tsp vanilla and a splash of spiced rum. The creamy orange centres have been dipped in a mixture of 1/2 cup dark chocolate chips, melted with 1 tbsp. coconut oil.
Orange Coconut Butter Truffles
- 1 cup coconut butter (homemade using the recipe above, or storebought)
- 2 small navel oranges, peeled and sliced
- zest of 1 navel orange
- 1 tsp vanilla extract
- 1 tbsp. maple syrup
- splash (about 1 tbsp.) spiced rum *optional
Combine ingredients in a food processor and pulse until smooth. I haven’t attempted these in a blender but I’m sure they’d work just fine. just be cautious not to over mix.
Chill the mixture for about 30 minutes.
Using a small cookies scoop, or a small spoon, scoop balls onto a parchment lined pan. Using my smallest cookie scoop, I was able to yield 20 chocolates.
Chill in the fridge of freezer for another 30 minutes until they feel solid enough to dip into chocolate.
While the coconut butter balls are chilling, melt the chocolate with the coconut oil.
Dip chocolates and place on parchment lined baking sheet and chill until the chocolate is firm.
(same recipe, just mixed with strawberries rather than oranges)
Store in the fridge until ready to share!
It’s been more than a year since I last posted here and since then SO much has changed!
To keep the story short and sweet, I’ve traded in the butter, the refined sugars and the white flours for healthier alternatives. I’ve also traded in my couch sitting days for half marathons, training at the gym, and a way better, healthy, active lifestyle and life has never been better!
I’ll share a little bit more about that in a future post but for now, I’ll just share muffins!
Healthy whole wheat muffins filled with bran, bananas, carrots, coconut and raisins. I often add protein powder to the mix to make these a complete snack and at my house, they’ve been kid approved many times over.
If you use really ripe bananas, you can reduce the maple syrup, or leave it out completely. It really just depends on how sweet you want these muffins to be. If you’re used to baking with a lot of sugar, you may find that these are lacking in the sweet department so adjust sweetener as necessary.
I also like to use my blender to whip the wet ingredients together, but a hand mixer will do just as well.
Carrot Raisin Bran Muffins makes 12
- 1.5 cups almond milk
- 2 bananas
- 4 tbsp. maple syrup
- 1 tsp vanilla extract
- 2 eggs OR 2 egg whites
- 2 tbsp. coconut oil
- 1 cup wheat bran
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- pinch of nutmeg
- 1 cup grated carrots (about 3 small carrots)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- *optional* 4 scoops vanilla protein powder
Preheat the oven to 400 degrees and have an oven rack placed in the top third of the oven (you’ll get a nicer muffin top!)
In a blender, combine the almond milk, bananas, eggs, coconut oil, vanilla, maple syrup, bran, and protein powder (if using)
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices
make a well in the dry ingredients and pour in the blended mixture. fold together being mindful not to over mix.
fold in the grated carrot. coconut and raisins.
Scoop batter evenly into 12 greased or lined muffin tins and bake 15-20 minutes or until the tops spring back when gently touched.
I owe this recipe to my very bestest friend on the planet, Angie!
I’m not sure where the recipe originally came from, but we’ve done a bit of tweaking and in the past 6 months it’s been just about the only muffin recipe I’ve used, and I use it A LOT. With only two tablespoons of oil (coconut oil is great!), and a reasonably small amount of sugar (coconut sugar also works quite well here), you can feel pretty good about serving these up to your littles!
Today I’ve made raspberry, chocolate chip, spelt muffins with oats and bran and they are delicious! I used frozen raspberries and busted them up a bit so the muffins didn’t end up mushy inside from large berries.
You can easily swap out the flours, add purees, chopped fruits or nuts, chocolate, grated zucchini, carrots or apples, the possibilities are really quite endless.
2 cups of flour (use flour of your choice)
- 3/4 cup sugar (you can most definitely use less sugar here, and use whatever sugar you like best)
- 1 cup other dry ingredients such as oats or bran
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 cup buttermilk
- 2 eggs
- 2 tbsp. oil
- 1 tsp vanilla
- 1 – 1 1/2 cups of add ins (grated fruit or veg,mashed bananas and chocolate, berries, raisins, nuts, seeds etc)
Preheat the oven to 400 degrees and spray a 12 well muffin tin with non stick spray.
Mix together the dry ingredients in a large bowl.
In a large measuring cup, mix together the buttermilk, eggs, oil and vanilla. If you are using pureed fruit, mix it into the buttermilk mixture.
Stir your “add in” ingredients into the dry mixture. Make a well in the middle of the dry ingredients and pour the buttermilk mixture into the well. Using a rubber spatula, fold and stir until everything is mixed together. Scoop batter into the prepared muffin tins and bake in the top 1/3 of the oven for 15-22 minutes or until muffins are done.
This stuff definitely deserves the title “betcha can’t eat just one!”
There are so many different ways you can make this sweet chex mix which is often called muddy buddies or puppy chow. The name throws me off a little bit, I feel like we should just call it sweet and delicious crunchy chex mix :)
When searching my Secret Recipe Club assigned blog Jen’s Journey and saw this recipe I knew it was what I wanted to make right away. Chex cereal that’s coated with white chocolate and then covered in a mix of yellow cake mix, powdered sugar and sprinkles…how can you go wrong?!?
Thanks Jen, for passing on such a keeper!!!
Cake Batter Muddy Buddies recipe from Jen’s Journey
- 5 cups Rice Chex cereal (I went ahead and used the whole box)
- 10 ounces (5 squares) vanilla flavored Almond Bark (I used 2 cups of white chocolate chips)
- ¾ cup yellow cake mix
- ¼ cup powdered sugar
- rainbow sprinkles
- Vegetable oil (optional)
In a large, lidded container (large enough to shake all of the cereal), Measure out the cereal.
In a separate bowl, mix together the cake mix, powdered sugar and sprinkles. Set aside.
Melt chocolate in a double boiler, I like to use a stainless steel bowl over top of a medium size saucepan with about an inch of simmering water. Add a tsp of vegetable shortening if you the chocolate is not melting as smoothly as you’d like.
**note** it’s okay to use the microwave to melt your chocolate but I never have success melting white chocolate in the microwave and since it’s a lot to waste, I find it safer to do it on the stovetop
Pour the melted chocolate over the cereal and stir with a rubber non stick spatula until all of the cereal is well coated.
Sprinkle the dry mixture over the chocolate coated cereal, add a lid and shake it up until all of the cereal is coated.
Pour out onto a sheet pan and let set.
Ration it out….or else they may eat the whole batch!
And don’t forget to check the link below for all of the other SRC creations!
I would say that I’m an avid pizza maker. I have quite a few favorite pizza dough recipes that I use on a regular basis for making various pizzas and I’m always excited to try new pizza dough recipes.
I had some leftover chunky sausage studded pasta sauce leftover from dinner and wanted to make a Stromboli (basically rolled up pizza) and since I hadn’t yet decided on a recipe from my Secret Recipe Club assigned blog for August I went ahead and searched The Bad Girl’s Kitchen for a pizza dough recipe and was pleasantly surprised to find one. My Stromboli is filled with sausage pizza sauce, pepperoni and mozzarella cheese.
This pizza dough is very basic and easy to put together. It rose well, was super easy to work with and tasted great. I know I will come back to it in the future.
Pizza Dough (makes enough for 2 pizzas or 2 Stromboli) recipe from The Bad Girl’s Kitchen
- 1 cup of warm water (105-115 F)
- 1 package of active dry yeast
- 1 teaspoon honey
- 2 tablespoons of olive oil
- 3 cups unbleached all purpose flour
- 1 teaspoon of salt
- cornmeal for sprinkling the pan
In the bowl of a mixer combine the warm water, yeast, honey and olive oil. Mix in 2 cups the flour and the salt and knead on low speed. Continue to add the additional cup of flour until you have a dough that’s quite soft but not super sticky. Knead the dough for 5-8 minutes.
Place dough in a well oiled bowl, cover with plastic wrap and rise until doubled in bulk (about an hour)
Once risen, deflate the dough and divide into two balls. Roll the dough out into two rectangles, about 9X11″
Top the dough with topping as if dressing a pizza and then roll it up the same style as a cinnamon bun.
Place your rolled pizza onto a pan prepared with parchment paper and sprinkled with cornmeal. Using a sharp serrated knife, cut slits into the top of the roll. Repeat with the second piece of dough.
Cover with a tea towel and let rise while the oven preheats to 425 degrees.
Bake Stromboli for 25-30 minutes and the top is golden brown.
Slice and serve.
Don’t forget to check out the other great SRC recipes from Group B for August by clicking on the linky below!
So calling this Ice cream is a bit of stretch…
The base of this yummy frozen treat is frozen banana, but once they’re blended up with some cocoa and peanut butter it’s tough to distinguish that you’re actually eating frozen banana puree. Such a great healthy treat for the kids and my kids LOVE it!
We’ve added cocoa and peanut butter to our banana mixture but you could most certainly leave it plain, add chocolate chips or any other combination you’d like!
I’ve made my banana “ice cream” using a food processor, I found it needed a little bit of liquid to really get it smoothed out but I imagine if you were using a vitamix you may not need to add any liquid at all?
Frozen Banana “Ice Cream” Dessert makes about 6 small ice cream cones.
4-5 bananas, sliced and frozen
- 3 spoonfuls of cocoa powder (or to taste)
- 1 heaping spoonful of peanut butter
- almond milk (just enough to get it smoothed out in the food processor or blender) *you can use any liquid you choose, I wanted to keep ours dairy free.
Put everything into a food processor and pulse to break down the bananas. Add liquid if needed. Pulse until you’ve achieved a smooth, soft serve consistency.
Serve in bowls or cones.