Dark Chocolate + Pistachio Cookies

Is there much to say regarding these amazing cookies? Joy the Baker does it again. Her recipes never seem to disappoint my sweet tooth craving.

The sweet and salty combo is perfect. I bought unsalted, roasted pistachios from Trader Joe’s. {Have I mentioned my obsession with that store?} I also chopped 85% dark chocolate bars from TJ’s. There is nothing better than biting into a warm cookie from the oven with chocolate chunks. No pistachios on hand? Try walnuts, chopped almonds or even peanuts for an extra salty kick.


Dark Chocolate + Pistachio Cookies

Click here for recipe!

Rise + Shine! Breakfast recipe coming up.


Oatmeal Sandwich Cookies + Weekend Update

We all know Wednesday is the best day of the week {besides Friday of course}. Everyone has conquered half of the week and only a couple more days until the weekend! {whoop whoop} To celebrate your “half week accomplishment” you should make these tasty Oatmeal Sandwich Cookies. You won’t be disappointed.

Quick update on our California life:


Friday night the hubs and I went to True Food Kitchen. One word: Incredible. This place is a must for anyone in the Santa Monica area.


Saturday we drove the Beverly Hills and found this amazing view. Too bad there was a lot of fog.


Have I mentioned how much I love California sunsets?


Sunday we drove to Malibu. The endless mountains and ocean are simply a beautiful sight.


This view is even better in person.


Right before the sunset overlooking the mountains in Malibu.


Have I mentioned how much I love Joy the Baker and her new cookbook? Well, I love it. Her recipes have yet to disappoint. These Oatmeal Sandwich Cookies are from her new cookbook. Her cookbook is my “go-to” for baking cravings.


Oatmeal Sandwich Cookies (recipe from here)

Click on the link for the needed ingredients and detailed instructions!

Avocado Toast up next!

Pumpkin Chocolate Chip Brownies

Happy Wednesday and first day of October!

Since fall is officially in session there needs to be a dessert post…right? These brownies will not disappoint. And did I mention one of the ingredients is pumpkin? Enough said.

{Side note} There are so many fun fall activities I want to accomplish this season. New soup recipes, pumpkin carving and lots and lots of baking. One of my goals is to complete the #bakingbootcamp challenge. Do any of you follow Joy the Baker? If not, you need to right this instant.  The current recipe challenge is Apple Pie Biscuits. Hold me to it! The challenge is on.

Fall desserts are taking over and I am not complaining. I know there is a running joke that as soon as fall is in the air, every other girl is posting pumpkin lattes, desserts and pancakes. How can we not?? Pumpkin is just that good. These Pumpkin Chocolate Chip Brownies by Punch Bowl are just plain delicious. I added chocolate chips to this recipe because..well..why not. Keep in mind this recipe does take some time. It is not as simple and quick as other recipes, but it is so worth it.


Pumpkin Chocolate Chip Brownies (recipe from here)

You will need the following:

  • 1/2 cup flour
  • 1/4 tsp salt
  • 3/4 cup cocoa powder
  • 1 1/4 cup sugar, plus 2 tbsp
  • 10 tbsp butter
  • 1/2 cup chocolate chips
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/3 cup brown sugar
  • 1 tsp pumpkin spice
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  1. Preheat oven to 425 degrees. Grease 9×13 baking dish with nonstick spray.
  2. Brownie: In small bowl beat 2 eggs and vanilla and set aside.
  3. In a double boiler add butter, cocoa, sugar and salt. Mix until mixture becomes batter (about 10 minutes). Remove
  4. bowl from heat and whisk in egg mixture until well combined.
  5. Stir in 1/2 cup flour until batter is smooth, then pour in baking dish. Sprinkle evenly with chocolate chips.
  6. Pumpkin: In a bowl whisk together brown sugar, 2 tbsp sugar and 1 egg until smooth.
  7. Add in pumpkin and spice, mix until well combined. Finish by adding heavy cream, stir until well combined.
  8. Pour pumpkin mixture into brownie mixture and swirl slowly. Do not mix completely!
  9. Bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees and bake for another 18-22 minutes.
  10. Let cool completely. (Ideally overnight or 3-4 hours)

Seafood with a Mexican twist. Up next!

Paleo PB + Chocolate Treats

The countdown has officially begun for my sister to get married. One month and counting. She was showered with gifts this past weekend. Can’t believe these two are getting married. So happy for my sweet sister. Hurry up September!



Well the sweet cravings have set in. Yet again. Give me a sweet treat over salty snacks any day.

Who loves a good chunk of fudge?? {Can I raise both hands?} This treat is completely guilt free and helps to satisfy that craving thanks to practical paleo. A friend at work sent me this recipe. Thank goodness she did!

This recipe also cost less than $2 to make. No joke. All the ingredients are “kitchen friendly.” I substituted peanut butter for the almond butter. Next time I may add some coconut flakes for added texture.


PB + Chocolate Treats (recipe from here)

What you will need:

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/2 smooth peanut butter
  • 1/4 cup honey
  • 1/2 tsp vanilla
  1. Melt coconut oil. Line muffin tin with liners.
  2. Combine all ingredients in blender or food processor until smooth.
  3. Pour into muffin tin. Makes 10.
  4. Place in freezer for 30 minutes. When firm remove and place in air tight container in fridge.
  5. Enjoy!

Breakfast for dinner? Just you wait and see.

Chocolate Chip Snickerdoodle Muffins

Looking for a quick, sweet and warm baked muffin recipe? See below.

First off, how was your weekend? This past weekend was filled with family and celebrations. The hubs was unable to come into town, but thankfully I have wonderful friends and family to keep me company.

My middle sister turned 22 this past weekend. {Where has the time gone?} We celebrated her birthday at the lake Friday night. Such a special time with my siblings. We missed you Amy!

photo 1

Friday night sunset.

photo 2

Love them.

The weekend ended on a very happy note. We spent more time loving on Libby. So thankful she is home with her parents. Libby is going to be spoiled by her many aunts.

photo 3

This picture makes me smile.

Now lets talk about those muffins. Can you say “more please”? People, these muffins are delicious thanks to mountain momma cooks. Most of the ingredients are “kitchen friendly”. The buttermilk and oil were the only things I had to purchase. Next time I make these muffins, I will substitute coconut oil instead of regular oil.


Chocolate Chip Snickerdoodle Muffins (recipe from here)

What you will need:

  • 1 cup brown sugar
  • 1 cup oil
  • 2 eggs
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 cup buttermilk
  • 2 cups chocolate chips
  • 1/4 cup sugar
  • 1 tsp cinnamon
  1. Preheat oven to 35o degrees. Line 2 separate 12 muffin tins with paper liners.
  2. In one large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
  3. In separate bowl mix together brown sugar and oil until well combined. Mix in eggs, one at a time.
  4. Add dry ingredients, alternating with buttermilk. Mix until just combined. 
  5. Stir in chocolate chips. Separate and fill both muffin tins.
  6. In small bowl combine sugar and cinnamon. Sprinkle one tsp over muffin.
  7. Bake muffins for 18-20 minutes or until golden brown.
  8. Remove and cool completely. 
  9. Enjoy!!

Savory side dish up next.

Frozen S’mores. Yes…Frozen.

Good morning! Hope everyone had a restful weekend. Who is already looking forward to the upcoming weekend?? {me!}

This past weekend, the hubs came into town and we escaped to the lake for a small “getaway”. Much needed time away with no phones and pure relaxation.

Have you been keeping up with Libby? Please continue to pray for sweet Libby. Here is a link for all the updates. They are hoping to take her home sometime this week! I made this dessert last week for my friend. This sweet treat is easy to make, less than $5 and portable. Thanks to marin mama cooks.


Frozen S’mores (recipe from here)

Makes 10 s’mores.

What you will need:

  • 10 large graham crackers
  • 6 oz semi-sweet chocolate chips (I “guesstimated” about how many chocolate chips to use. You can never go wrong with an excess of chocolate)
  • mini marshmallows (mini work better than the large)
  1. Preheat oven to broil and place rack closer to top of oven.
  2. Line baking sheet (one that will fit in freezer) with parchment paper. 
  3. Place 5 graham crackers on top of parchment paper and top with marshmallows.
  4. Place in oven. (watch carefully!) Marshmallows will turn brown in less than 1 minute.
  5. Remove and top with large graham cracker. Smash so the marshmallow goodness oozed from the graham cracker.
  6. Place chocolate in microwave for 30 second intervals until completely melted.
  7. Pour chocolate over graham crackers and smooth with spatula.
  8. Place in freezer for at least 15 minutes or until chocolate hardens.
  9. Remove from freezer and cut into any size pieces with large knife.
  10. Enjoy!

Light n’ Healthy Lunch later this week!

Healthy Apple Crisp

It has been so long since I have posted a recipe! Between starting my new job and my best friend having a baby, this past week has been quite eventful. My best friend had a beautiful baby girl a little over a week ago. Her precious little girl, Libby, has been intubated since birth. It has been a hard week for this sweet friend and her husband, but their faith and trust in the Lord has been incredible. We are continuing to pray daily for sweet Libby and the long road ahead. Specific prayer request and daily updates can be found here.

A few weeks ago I promised a healthy summer dessert. I came across this recipe from Lexi’s Clean Kitchen. This apple crisp has the perfect amount of sweetness with a hint of lemon. Want to know what makes it even better? No butter or sugar. This dessert is healthy and will crave that sweet tooth all at once. You could also substitute the apples with peaches, blueberries or pears. Take your pick.


Healthy Apple Crisp (recipe from here)

What you will need for the filling:

  • 1 apple, peeled and sliced
  • 1/2 lemon, juiced
  • 1 tsp water
  • 1/2 tsp cinnamon

Crumb topping:

  • 1/2 cup almond meal
  • 1 tsp raw honey
  • 1 tsp coconut oil
  • 1/4 tsp cinnamon
  1. Preheat oven to 350. Peel apple and slice apple.
  2. Place apple slices in bowl and add cinnamon, lemon and water.
  3. Microwave for 1 minute. Mix and microwave for additional minute.
  4. Mix and microwave for 30 seconds and set aside.
  5. 2. Place chopped apples in a microwave safe bowl and add cinnamon, lemon, and water
  6. Combine topping ingredients and mix until crumbly.
  7. Place on baking tray and bake for 5-7 minutes.
  8. Place apple filling in desired glass and layer with crumb topping.

Happy Monday!