Tag Archives: almond flour

Almond Shortbread Cookie Cups with Cherry Almond Ice Cream (vegan & gluten-free)

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Happy early Valentine’s Day!

My hubby and I haven’t made any big plans for the holiday. Instead, we’ve decided to enjoy a relaxing night at home, cook a nice dinner, and watch a movie together. And, of course, eat dessert! No holiday is complete without some form of sweet treat. And because Valentine’s Day is an occasion to show appreciation for our sweeties, what better way to celebrate than with a special, sweet dessert we can both enjoy?!?

OK, in all honesty, I first made this dessert with only myself (and you guys) in mind. Yes, I’m a bit selfish–especially with my desserts. But, after I was done making these Almond Shortbread Cookie Cups with Cherry Almond Ice Cream, I could hardly hold my hubby back! He was standing over my shoulder and begging for a cookie the moment I removed the tray from the oven. I was hoping that I would have leftovers, but that definitely didn’t happen.

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White Chocolate Cookies with Cranberries and Macadamia Nuts

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The name is a mouthful, but these White Chocolate Cookies with Cranberries and Macadamia Nuts will be devoured so quickly that you won’t have time to say the name anyway.

When I first cut out gluten, dairy, and refined sugar from my diet, I was determined not to cross cookies off of my list of foods that I could still safely eat. For a while, I was on a mission to find the perfect cookie recipe that still tasted like authentic cookies–like the kind my Ma-Ma makes: decadent, melt-in-your-mouth, and sinfully delicious. I think I must have tried hundreds of different cookie recipes (or at least it seemed like hundreds). Some were a complete disaster and many were pretty darn good, but none of them tasted like the “real” thing. That is, not until these amazing cookies came around and completely changed my life. OK, that may be a slight exaggeration, but in all honestly, these are the BEST cookies I’ve had in a very long time–perhaps the best ever!!
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Maple Rosemary Biscuits

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Ever since my classes ended, I’ve been wanting to bake non-stop. Cookies, cakes, biscuits, pies, casseroles…you name it, and I want to bake–and eat–it all! Basically, my poor oven has been working non-stop over the past week.

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I’m usually more of a dessert kinda gal, but I think my favorite thing I’ve made so far are these Maple Rosemary Biscuits. I can’t seem to get enough of them. I made a half batch to begin with (I didn’t want to waste my precious almond flour on something that I don’t love) and quickly realized that it wasn’t enough. Since then, I’ve made two more full batches and have eaten these biscuits for breakfast, lunch, dinner, and throughout the day as quick snacks.
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Pumpkin Cinnamon Rolls

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I’ve got to be perfectly honest here: dessert-like breakfasts are my absolute favorite, and cinnamon rolls are at the very top of my list. Yes, I love having savory breakfasts, but for some reason starting my day with something sweet–something that could double as a really decadent dessert–just seems like the best way to begin a day. Moreover, I find sweet, delicious cinnamon rolls completely irresistible: anytime I hear anything about cinnamon rolls (commercials are the absolute worst), I go a little berserk. Scratch that, really berserk. I start drooling uncontrollably and then I find myself daydreaming about cinnamon rolls for hours afterward.

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Pumpkin Muffins (sugar-free, gluten-free, vegan)

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I’m getting really tired of eating pumpkin-flavored foods…….said no one EVER.

It’s true; I don’t think it’s possible to eat too much pumpkin. I’ve roasted at least one pumpkin per week since pumpkins began making an appearance at grocery stores. As a result, I’ve been adding pumpkin to nearly everything I eat, and if I had more free hours in the day, I would post new pumpkin recipes every single day! Hopefully you’re not tired of pumpkin yet either because I have an AWESOME recipe for Pumpkin Muffins to share with you today!
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