Muffin Cake with Cream Cheese Frosting

Howdy! The last dessert I baked up last week (when I made the birthday brownies and almond cookies) was this muffin cake. It was my uncle's birthday and, although he asked for brownies, I was not content without a frosted cake. I went looking for recipes and decided to alter a muffin recipe and make my own cream cheese frosting. It came out quite delicious if I may say so myself.

Cake Ingredients
8 tbsp butter
1/2 cup coconut sugar
6 eggs
1 tsp pure vanilla extract
1/2 cup coconut flour
1/2 tsp baking soda
pinch of salt

In a mixing bowl, mix together the butter, eggs, and vanilla extract. In a separate bowl, whisk together the coconut sugar, coconut flour, baking soda, and salt. Slowly add the dry ingredients to the batter and mix well.

Line a bread loaf pan with parchment paper. Bake at 350 for 30-35 mins.

Let cool completely before frosting.

Frosting Ingredients
8 oz cream cheese
3 tbsp raw, unfiltered honey
1/4 tsp pure orange extract
1/8 tsp pure vanilla extract

I seriously enjoyed this muffin cake. Scrumptious addition to my after breakfast coffee break.

We will see what I bake up next!

XOXO,

Lily Bean

Strawberry Jamming Almond Cookies

Hi there.

When I get to baking, I don't mess around. I need to learn to pull back on the reins a bit though because it seems grain free baking has a shorter shelf life. When I was baking my uncle's birthday brownies, I also made these cookies and some "muffin cake".

There are just so many new recipes to try and I want to eat everything all in one day!

When I was little I used to looooove eating Knott's Berry Farm Shortbread cookies. I still eyeball them when I see them in vending machines. I was on a hunt for grain free cookies that can replace those. I did chose almond cookies instead of shortbread. I must say... I was not disappointed. I could eat a whole batch of these everyday...

Ingredients
2 cups almond flour
1/2 tsp baking soda
1/4 tsp finely ground sea salt
1 egg
1 1/2 tbsp pure vanilla extract
1/4 cup raw, unfiltered honey
1/4 cup butter (softened)

Mix the egg, vanilla extract, honey, and butter in a mixing bowl. In a separate bowl whisk together the almond flour, baking soda, and sea salt. Slowly add the dry ingredients to the batter and mix well.

Line cookie sheets with parchment paper. Drop by the tablespoon full and then flatten the ball of dough down. Bake at 350 for 10-12 mins. Let cool and then top with strawberry preserves or topping of your choice. This recipe will make 12-15 cookies.

Enjoy!! I will be making these again soon.

XOXO,

Lily Bean

Birthday Brownies

Hello!!! I feel like I have been MIA forever... I had to do some soul searching but I am back now.

Last week was my uncle's birthday. I am always in charge of desserts and birthday cakes. I haven't let going grain free limit my options and I am learning how to bake more and more grain free options.

My uncle requested brownies. I hadn't tried brownies yet and was worried it could ruin a birthday dessert... but what could be worse than the year I ruined the frosting for his cake?

I learned the hard way that you can't use granulated sugar to make cream cheese frosting HAHA. We referred to the cake that year as sand cake; it was quite crunchy and grainy. No one at the party said anything mean but I am still glad I have no shame and have the ability to laugh at myself.

So without further adieu, here's the recipe for Birthday Brownies:

Ingredients:
1 cup creamy almond butter
1/2 cup sour cream
2 eggs
1 tbsp raw, unfiltered honey
1/2 tsp apple cider vinegar
1/2 tsp baking soda
1/4 cup + 2 tbsp coconut sugar
1/2 cup unsweetened cocoa powder
3 tbsp dark chocolate chips

In your mixing bowl mix together the almond butter, sour cream, eggs, honey, and apple cider vinegar. Whisk the baking soda, coconut sugar, and cocoa powder together in a separate bowl. Slowly add the dry ingredients to the mixing bowl.

Line an 8x8 pan with parchment paper. Pour in the brownie batter and then top with chocolate chips. Bake at 350 for 25-30 mins

I want to make these again but I am thinking of 1/4 cup chocolate chips mixed into the batter instead of as a topping. Otherwise, I am super happy with how they came out. They were a bit cakier than traditional brownies but taste spectacular.

Yummy, yummy!

XOXOX

Lily Bean

Grain Free Banana Nut Muffins

Howdy!

I interrupt the previously scheduled blog post for a special recipe.

Enjoy this video for a yummy grain free banana nut muffins recipe brought to you by Madison's Kitchen.

Madison is my friend's little girl and she has just started her own cooking channel on YouTube. Please watch and subscribe to her channel to show this little one some support.

Click here to subscribe to Madison's Kitchen.

Not only is Madison adorable while she cooks up some yummy breakfast, but she keeps with the "healthy" theme and breaks into dance to show how she exercises.

It's a must watch.

Ingredients:
1 cup coconut flour
5 eggs
5 tablespoons butter, melted (1/2 stick)
3 chopped bananas
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons honey
1 cup walnuts

I hope you enjoyed our special guest and her recipe. I will be trying this recipe myself as soon as I get myself more coconut flour.

Until next time...

XOXOX

Lily Bean

Orange Creamsicle Cookies

Howdy!

If there is one thing I absolutely love, it is orange creamsicle shakes!! My absolute favorite is at Ruby's Diner... It is always especially delicious when enjoyed on the Huntington Beach pier locations while watching the ocean. Oh how I miss that!! I wish my friends could send me a shake in the mail!

I found a recipe for orange cookies that called for orange zest... but I had no oranges. Then the lightbulb went off!! I figured why not try my Orange essential oil... Boy am I ever glad I did! The orange and vanilla in these cookies remind me of my favorite shake at one of my favorite places: and that's how these Orange Creamsicle cookies were born.

Ingredients:
1/2 cup raw, unfiltered honey
1/2 cup butter, softened
1/2 cup coconut flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla extract
25 drops Orange essential oil

Whisk together the salt and coconut flour. Add the honey, butter, eggs, vanilla extract, and orange essential oil and mix for 2 minutes.

Let the dough sit for about 5 minutes then drop by the tablespoon-ful scoops onto a cookie sheet lined with parchment paper. Use your fingers to flatten the dollop down and shape in a circle. (You should put some butter or olive oil on your finger so the dough doesn't stick.)

Bake at 350 for 8-10 minutes

Let cool on sheet for 2 minutes before placing and a cookie rack to cool completely.

Yield 36-40 cookies.

I learned not to fear cooking with my essential oils.

I am scheduled to present my first ever educational class on oils this week. I am thinking I will make a batch of these to take with me to share with the host and her guests. What a great way to showcase a great way to use the oils!

Wish me luck!!!

XOXOX

Lily Bean

Butterscotch Cinnamon Cookies, a Fine How Do You Do

Hello and welcome to my first ever post here at FaerieLife.com. I am beyond excited to share so much with you all here. 

I have recently made a conscious effort to be healthier making the switch from junk-food-sugar-addict-carbaholic to a grain-free diet and deciding to quit the drugs in my medicine cabinet for essential oils.

My next step is to get rid of the chemical infested health and beauty products and find all natural items or recipes that work.

How awesome to be sharing this adventure with you all!!

To celebrate the start, I decided to bake some yummy cookies.

Now I know what you may be thinking... didn't you just say you were trying to be healthy? Have no fear, these cookies are a much healthier dessert option than one would think. 

I was ABSOLUTELY TERRIFIED of going grain-free until I discovered that I can still have my pasta, pizza, and cookies by simply changing ingredients.

Now, as with anything, I will still eat my healthy "junk" options in moderation. Surely you all feel better too knowing there will be no self deprivation in this healthy lifestyle.

Now, without further adieu...

CINNAMON BUTTERSCOTCH COOKIES

Ingredients:

• 6 Tbsp Almond Flour
• 4 Tbsp Coconut Oil
• 3 Tbsp Honey
• 1 Tsp Vanilla Extract
• A pinch of Salt
• 2 Tbsp Butterscotch chips (not pictured)
• 2 Tbsp cinnamon chips

Preheat your oven to 350 degrees.

Mix the almond flour, coconut oil, honey, vanilla extract, and salt into a dough mixer.

You can use a hand mixer if you do not have a dough mixer.

Once your dough is mixed, add the cinnamon and butterscotch chips and mix again for a moment.

If your coconut oil is liquid, your dough will be quite sticky and look slimy. Simply place your dough in the freezer for 5-10 minutes and you will be fine.

You're dough will come out of the freezer more solidified and easier to work with.

Use a rounded 1/2 tbsp measuring spoon to scoop small balls of dough onto a cookie sheet lined with parchment paper.

This recipe yields 8-10 cookies.

Bake your cookies for 8-10 minutes. Let them cool on the tray for a few  minutes before moving to a cooling rack

Enjoy this recipe and I will see you back here for new recipes soon.

Thanks for stopping by!!!

XOXOX

Lily Bean!