Daddy eat my cookie...Pineapple coconut bread/cake.

This morning started out like any other morning...we got up as a family, my dear husband made us some PB&J sandwiches for breakfast. However, my daughter asked if she could have the last sugar cookie...I don't normally let her have sweets for breakfast, but we all had been eating them up and I figured she had better get one before they were all gone (she hadn't had many of them since they were made). So, I said "Yes!" But she had to eat her breakfast first. So like a good little girl she put the container with the cookie in it, back in the kitchen and even told her daddy that she was going to eat a cookie after she eat breakfast. 

My Sweet girl eat and asked if she could have her cookie now...I said yes. However, my husband had a deer in the headlights look...HE HAD EATEN HER COOKIE! He obviously wasn't paying attention when she told him she was going to eat the cookie and he gobbled it up with his cup of coffee. Daddy obviously felt aweful that he eat her cookie, so I told her we would make something good to eat later to replace the cookie she lost. So I went hunting for a recipe that I could make with the self rising flour I had just bought on a whim at the grocery store the other day. 

 

This started out as a pineapple cheddar cheese bread recipe I found on Yummly.com but cheese and pineapple didn't sound good to me...so I replaced it with coconut and made a few adjustments.

Coconut Pineapple Coffee Cake.

2 cups Self Rising Flour
3/4 cup sugar
1 can pineapple (I used chunks, but you can also use crushed) (JUICE INCLUDED)
2 eggs
2 tablespoons oil (I used coconut oil)
1/2 cup sweetened coconut
1/4 tsp salt

Preheat oven to 350

Sift together SRFlour, sugar and salt. In a separate bowl mix pineapple and juice, eggs and oil. Poor wet ingredients into the dry ingredients mix till well combined. Add sweetened coconut and mix a little more to incorporate.

Poor into a cake pan or 9x3 greased bread pan.

Bake at 350 for 1 hr.

*Before baking any kind of bread, muffins etc. I usually sprinkle a little sugar on top...I sprinkled coconut and sugar on top of this cake before baking it...the coconut and sugar make an amazing crunchy sweetness to the top. I also sprinkled some powdered sugar over it before it cooled off out of the oven.

My husband described it as pineapple banana bread...it started out as a bread recipe but to me it turned into  simi-sweet coffee cake that was just right and very moist. It was a big hit with the family tonight after dinner.

Other than the hour baking time...this took no time at all to make and was super yummy.

SO thanks to Daddy eating my daughter's cookie, I now have an amazing, easy cake recipe to take to bake sales and dinner parties, as well as a quick cake to make for evening dinners. I can't wait to try it tomorrow morning with a cup of coffee!

ENJOY!

Raw vegan GF peanut butter cups from -Averie

http://www.loveveggiesandyoga.com/2009/11/raw-vegan-peanut-butter-cups.html
OK so this is not my own recipe...but when I saw this on my favorite blog Averie I had to share. Its kind of a duh when you think about it...but I am so addicted to Reese's PB cups that I just had to share!

The awesome thing is its a small batch and so easy to I think ill try these tonight for desert.

Since its just really two ingredients its gluten free and vegan and raw...so give it a try!

posted from Bloggeroid

Fritata from Averie

Its not cooked yet, but I took this idea from one of my favorite cooking blogs Averie. She made a spicy spinach fritata with red pepper flakes...i skipped that part and used some chili powder seasoning mix I had, to add a little spice...but not too much heat. Its kooking right now and smells good...i cant wait till its all done and I can eat. Ill post a picture of the end results later and let you know how it came out.

Mine has:
Dehydrated spinach and carrots (rehydrate together in a coffee cup with a little water in the micro)
Fresh, green onions and stems, red bell pepper, cilantro, salt and pepper, 6 eggs beat, with a little milk for fluff, and cheese...and the chilly pepper seasoning.

 So, it turned out really good. A friend of mine was eating with us and went back for seconds and thirds.

It was really good, so try it out!!!

Chocolate and PB Chia Pudding Recipe

I am probably the wrong person to be posting healthy food ideas on my blog, because I have a really bad habit of eating junk food. But, that said...I also love to eat certain healthy things...so I guess it evens out. One of the biggest problems I have is sweets (don't we all) I love rich chocolate and puddings and especially candy and breads. But I have been following this one blog Averie Cooks. I get the blog updates sent to my e-mail and I love laying in bed reading them right before lights out (on my cell phone, bad for my eyes but it helps me relax till I can pass out).

Averie, has some great raw food recipes and ideas so please check it out.

She has a give away right now for two raw food cookbooks. So go check it out for a chance to win!

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Checking out her blog today made me miss one of my favorite Raw Food Sweet Tooth finds. I am really in love with Chia Seeds. They are one of the best foods I have ever found...they are great in baking as Egg Substitutes (3tsp ground chia to 1tbs water). And great for after working out to help make drinking water to re-hydrate be better processed in the body.

One of my favorites is using them as a thickener in the Chocolate Peanut Butter Chia Seed Pudding recipe.

I found a recipe online a while back...and just make it from memory most of the time. However, here is a link to a recipe that if pretty close to the way I make it.

ENJOY!

Chocolate Peanut Butter Chia Pudding

Ingredients:

• 2 cups milk (may substitute coconut or other non-dairy milk)
• 1/2 cup chia seeds
• 1/4 cup cocoa powder
• 1/4 cup natural peanut butter
• 2 tsp vanilla extract
• 3/4 cup coconut sugar OR desired sweetener to taste

Method:
Combine all ingredients in a high-power blender or food processor. Blend or process until completely smooth. You may eat it right away, but it is best after it has been completely chilled in the refrigerator.