Paleo Valentine’s Day Cookies (guaranteed to make your heart go pit-a-patter)

What you need:


(Makes 30)

1/2 cup of coconut oil (melted)

6 eggs

3/4 cup of honey

1 1/2 cup coconut flour

2 teaspoons baking soda

orange zest to taste

2 tsp vanilla extract


1 cup white chocolate chips

1 tbs coconut oil (melted)

5 strawberries (pureed)


1. Mix coconut oil, eggs, honey with hand mixer until frothy, using wooden spoon mix in vanilla and orange zest.  Mix in coconut flour and baking soda, set in refrigerator one hour to chill.

2. Preheat oven to 350, roll out dough between two pieces of parchment until 1/4 inch thick, cut out cookie forms and place onto baking sheet lined with parchment.  Bake about ten minutes (or until golden) and transfer to cooling rack.

3. Melt chocolate and coconut oil together in microwave in thirty second intervals, stirring between each cycle until bowl no longer feels hot.  Mix in pureed straweberries and frost your cooled off cookies.

4. ENJOY! Perfect snack for Valentine’s Day parties at school (they were a huge hit with my 2 year old niece and her ENTIRE class…and her Mama…and Da…and Mimi and Popop.  These are just a win all around. I ate twelve. In one sitting.)



Paleo Chocolate Cupcakes WITH CHOCOLATE FROSTING

Stop it. I know. I literally can’t even.  Gluten free, paleo,  HEALTHY cupcakes.

Makes 12

What you need:


½ cup coconut flour

½ cup cocoa powder

4 eggs

2 medium banana (smashed)

½  cup coconut oil

1 cup honey

½  teaspoon baking soda

2 teaspoon lemon juice

Pinch of sea salt


2 ripe avovados

½ cup cocoa powder

½ cup of honey

2 tablespoons coconut oil

1 teaspoon vanilla extract

Pinch of sea salt


  1. Preheat oven to 350
  2. Combine coconut flour, cocoa powder, baking soda, sea salt
  3. In a separate bowl combine eggs, coconut oil, lemon juice, honey, banana
  4. Add dry to wet and mix to combine, fill lined muffin tin ¾ full.
  5. Bake 18-20 minutes or until toothpick comes out clean
  6. While the cupcakes are baking, using a hand mixer beat avacados until smooth and no lumps remain.
  7. Add the rest of the ingredients and beat until smooth and thick.
  8. Once cupcakes are completely cool, frost them up!



Salted Caramel Apple Crisp Bars

Nothing makes the fat kid inside me squeal louder than Pillsbury products, I’m pretty sure the Dough Boy is my spirit animal.  That being said I found a wonderful recipe on the back of the cake box, it was for apple crumble, and Dough Boy logic says: if there are fresh apples hidden in the cake mix, it’s good for you.  Here’s the squeal inducing method for Salted Caramel Apple Crisp Bars.

  • No-Stick Cooking Spray
  • 1 package Pillsbury® Moist Supreme® Caramel Apple Flavored Premium Cake Mix
  • 1 cup quick rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 1 large egg
  • 2 cups peeled and diced Granny Smith apple
  • 1/3 cup Pillsbury® Creamy Supreme® Caramel Apple Flavored Frosting
  • 1/4 teaspoon coarse sea salt


  1. Gather and prepare your ingredients Rachel Ray Style (everything in tiny cups ready to be dumped together quickly), this is my favorite way to bake because I find the entire process incredibly stressful. The recipe calls for two cups of Chopped apples but I used about three( plus a pear) because that’s my favorite part.  GREASE YOUR PAN (9 inch square) and set your oven to 350 degrees.
  2. Prepare your crumble! I prefer a manual potato smasher; get the cake mix, oats, cinnamon, (I added a bit of nutmeg because I’m fancy), butter and egg together. Take one cup of the mixture out and press the rest into the bottom of the pan.
  3. Bake 15 minutes or until edges brown, I found at the end it was really important to make sure the base was baked properly or these won’t come out in adorable squares like they could.
  4. Add in all the apple chunks and top with the cup of crumble you reserved to the side and bake about 20 or 25 minutes, or until the top browns. I baked for extra time for two reasons, one is that I had a lot of apples in there, the second is that I forgot I was baking as I was engrossed in making some cookies as “garnish”.
    1. If you’re feeling ambitious, while everything is baking make some acorn no bake cookies! You just stick a Hershey’s Kiss to a mini ‘Nilla Wafter and top with a chocolate chip. I use peanut butter but you can totally use the leftover frosting if that floats your boat. I also took this time to make the note for my “presentation”.
  5. When the top is golden brown, take out of the oven and set on top of the stove to cool. In the couple minutes it’s cooling prepare the salted caramel topping delight.  Put 1/3 cup of the frosting into a microwave safe dish and heat it until it’s really soupy.  Drizzle over the top of the crumble cake thing and sprinkle with your coarse sea salt.
  6. Prepare your presentation, nothing says pretentious at a work meeting like an apple crumble with acorn cookies and a hand written note/drawing. I made this for one of my mom’s meetings and it was appreciated.  Once everything cools down just cut up the bars, there should be “twenty four” but let’s be real here, I made about half that.  Of course mine needed to be served and eaten with spoons because I was a little impatient with the whole baking process but it tasted good.
  7. No, that pan DOES NOT need to soak, wash it.