Archive for June 27, 2016

Raspberry Chocolate Bars

Raspberry Chocolate Bars

Ok so these are easy but they do require some work. This is a great chocolate summer dessert. Sometimes chocolate desserts can seem too heavy in the summer but the addition of the raspberries makes it just perfect for your summer potluck, picnic, or b-b-que.


1 Cup Cold Butter

1 Cup Whole Wheat Flour

1 Cup Flour

1/2 Cup Packed Brown Sugar

1/2 Tsp Salt

1 (12 oz) Bag Mini Semi-Sweet Chocolate Chips

1 Oz Unsweetened Baking Chocolate

1 (14 Oz) Can Sweetened Condensed Milk

8 Oz Fresh Raspberries

Ok so first you have to make your base dough. In a food processor you want to combine your two different flours, brown sugar, salt, and cubed cold butter. Turn the processor on low and combine until the dough just starts to come together.

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Spray a 9X13 glass baking dish. Set aside 3/4 cup of your dough mix and press the remaining dough mix into the pan. Bake at 350 Degrees Fahrenheit for 15 minutes.

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When the crust is baking you want to wash your raspberries and set them on a paper towel to dry. Drying is important because chocolate and water don’t mix well at all. Water causes chocolate to seize and become grainy.


Remove from the oven when the edges become golden brown and allow to cool for 5-10 minutes. It is important to allow your crust to cool for a few minutes so that it stays together when you pour the chocolate over it in the next step.  


While the crust cools mix together your sweetened condensed milk, 1 cup of your mini chips and the ounce of unsweetened baking chocolate. Heat in the microwave for 1 1/2 minutes stirring every 30 seconds until the chocolate is completely melted.

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Now we can really get going. It’s time to assemble. Pour your chocolate mix over the slightly cooled crust and spread to the edges.


Next take the remaining dough mix and drop chunks of the dough over the top.


Then sprinkle the raspberries over the bars. You want to slightly squish the raspberries as you drop them over the top.


Then finally sprinkle the remaining mini chips over the top.


Bake this for another 25 minutes at 350 degrees Fahrenheit.


Allow the bars to cool completely before slicing and serving. They go really great with a glass of cold milk, or according to my dad, a cold beer.

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Makes 24 Bars

Serving 1 Bar

Calories 276

Fat 14.2 g

Sat Fat 8.9 g

Cholest. 26.2 mg

Sodium 74.5 mg

Carbs 34.9 g

Fiber 1.3 g

Sugar 26.1 g

Protein 3.2 g

Turtle Bites

Turtle Bites

Ok so this is one of the few other fake’n’bake recipes that I love. It’s quick, it’s easy, and it’s yummy. Plus it’s a take on the traditional turtle, which as far as I’ve found, everyone loves!


2 (8 Oz) Bags Unwrapped Rolos

Square Pretzels

Pecan Halfs

  • I love pecans but you can use walnuts as well. Those are great for Halloween because the walnut halves look like brains whooo lol.

Ok it’s super easy, lay out a piece of parchment paper on a baking sheet. Now to build your bites. Lay out the pretzel squares, place 1 rolo on top, followed by 1 pecan half.   

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Bake at 450 degrees Fahrenheit for 3-5 minutes. When you remove the turtles from the oven you want to press the pecans into the center of the pretzel. Allow them to cool completely before removing from the pan. Store in a container in the fridge or freezer.

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Eat up but don’t get carried away these little buggers will catch up to you.


Makes 120 bites

Servings 24

Serving 5 Bites

Calories 161

Fat 9.5 g

Sat Fat .4 g

Cholest. 0 mg

Sodium 176.7 mg

Carbs 18.9 g

Fiber .9 g

Sugar 12.3 g

Protein 2.2 g

Bacon Coffee Cupcakes

Bacon Coffee Cupcakes

These cupcakes are so good that you’ll forget they’re gluten free. The combination of breakfast flavors is just perfect. The chocolate with the coffee and the maple with the savory bacon. It’s relatively easy too.

Ok so this is one of the few that there needs a bit more to the start. I like to use coconut flour because it has a finer mill to it than some others. It is also very, very absorptive so it’s hard to adapt to regular gluten recipes without knowing how to properly account for these differences. I have managed to figure it out for this cupcake and I’m working on it for other recipes.



6 Tbs Butter

6 Tbs Coconut Oil

1 Cup Brown Sugar

4 Eggs

Pinch Cream of Tartar

1/4 Cup Sugar

5 1/2 Oz Coconut Flour

1 1/2 Tsp Baking Powder

3/4 Tsp Baking Soda

1/2 Tsp Salt

1/2 Cup Cocoa Powder

1 Cup Buttermilk

3 Single Serve Decaf Instant Coffee Packets

1/4 Cup Coffee


6 Tbs Butter

12 Oz Powder Sugar

4 Tbs Maple Syrup


4 Slices Bacon

Ok so while this recipe is relatively easy you need to be pretty particular. First you want to cream together the butter, coconut oil, and brown sugar.

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While those are creaming you want to separate your eggs, yolks into a small bowl, whites into a medium or large one.


Add the yolks to the sugar mix one at a time combining completely before adding in the next yolk.

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Next you want to weigh and sift your coconut flour. The sifting is important don’t skip it. Add in the baking soda, baking powder, salt, and cocoa powder.

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Add the cream of tartar to the egg whites and whip until frothy.

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Once frothy continue to whip on on high while slowly sprinkling in the 1/4 cup of sugar until stiff peaks form.

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Now we want to start combining the buttermilk and the dry mix. Add 1/4 of the dry mix, combining completely, then 1/4 of the buttermilk, combining completely. Continue until everything is mixed in.

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After that you want to add in the instant coffee and the brewed coffee.


Lastly you want to gently fold in the whipped egg whites. Fold the egg whites in 1/2 at a time.

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Line a mini cupcake pan with paper liners. Fill 3/4 of the way full with batter. The batter is very thick but do not worry about it.

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Bake at 350 degrees Fahrenheit for 9-11 minutes or until a toothpick pulls clean from the center of the cupcakes. Remove them from the pan immediately so that the cupcakes will cool.


While the cupcakes are cooling you want to prep your bacon and make your frosting. Start with the bacon. Cook 4 slices of bacon until crispy. Remove the pan and allow to drain and cool. Once cool chop and crumble the bacon, leave to the side.

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Now the frosting! Cream the butter. Start adding the powdered sugar a little at a time. Alternate with the maple syrup. Combine everything until frosting is thick and smooth.

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Once the cupcakes are cooled you can frost them. Once frosted sprinkle with your chopped bacon. Then this breakfast flavored dessert is ready to eat.

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Makes 72 Mini Cupcakes

Serves 24

Serving 3 Mini’s

Calories 183

Fat 11.3 g

Sat Fat 7.9 g

Cholest. 48.3 mg

Sodium 168.3 mg

Carbs 20.3 g

Fiber 2.2 g

Sugar 16.9 g

Protein 3.2 g

Kalua Pork

Kalua Pork

Ok so I guess I should call it “Kalua” Pork since I’m not cooking it in an Imu, which is the traditional Hawaiian underground oven/pit. But this pulled pork recipe is so simple and so easy it makes up for that.


Bone in Pork shoulder

  • Estimate 1/2 Lb per person and then add 1 lb to that to account for the bone when purchasing. This is at the very minimum for choosing a pork shoulder.

Liquid Smoke


Large Roasting Pan


Dutch Oven

First I like the bone in pork shoulder because it has so much more flavor than the bone less. The downside from it is that when you finish cooking you will have a smaller yield of pulled pork. Next I was prepping this for a large potluck and so you don’t need two like in my pictures.

You want to lay the pork shoulder in the pan fat side up. That way it self bastes during the long cooking process. Next you want to dash liquid smoke over the top. I think I put a 1-1/2 tablespoons over each pork shoulder.

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This next part is very important if you are using a dutch oven you are fine. If you are using a roasting pan, like I am, you want to cover this in foil and seal it as tightly as possible. You want to make sure that virtually no steam escapes during cooking.


Cook on 275 degrees Fahrenheit. Cooking times will vary depending on weight. I would say that 5-10 lbs you want to cook 4 1/2 – 5 hours, 9-14 lbs cook 5 – 5 1/2 hours, and 15-20 lbs cook 6 hours. Once finished cooking allow the pork to cool.

**My combined pre-cook weigh was 18.4 lbs and I cooked mine for 6 hours**


Now it’s time to get messy. I have learned over the years that even though they have all these fancy pulling/shredding utensils using your hands works best. Move the pork to a platter and separate the fat from the meat. As you pull the meat place it back into your pan into the juices. This can take a while and be careful of your fingers because the inside of the pork can be steaming hot still.

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From my 18.4 lbs of pork shoulder once I removed the fat and the bone I had 14.2 lbs of pulled pork left. This stuff freezes super well and reheats super well.


Enjoy it on top of a classic Hawaiian roll topped with some light coleslaw. Some people like bar-b-que sauce on their’s but I like a good mustard on mine.


Serving of pork is 4 oz

Calories 210

Fat 14 g

Sat Fat 5 g

Cholest. 70 mg

Sodium 70 mg

Carbs 0 g

Fiber 0 g

Sugar 0 g

Protein 20 g

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