Flourless Peanut Butter Cookies

These cookies are dangerously delicious! I could eat a whole batch in one sitting with a giant lactose free glass of milk. (For obvious reasons) And a plus? since they don't contain dairy or flour they naturally are gluten free! I love peanut butter cookies without adding flour because you get the full bold taste of the peanut butter, the way (in my opinion) it should be. Plus this recipe is simple but doesn't lack on taste, flavor and it surely will solve whatever sweet tooth you have. 

What you need:

• 1 cup crunchy peanut butter

• 3/4 cup coconut sugar 

• 1/4 cup granulated sugar 

• 1 large egg

• 2 teaspoons vanilla extract 

• 1 teaspoon baking soda 

• 1/2 teaspoon cinnamon 

• 1/2 tea spoon ginger

1. Preheat oven to 350.

2. Mix all ingredients together in a large mixing bowl with a spoon. (I know, it's so simple you almost feel like you're doing it wrong)

3. Place in freezer for about ten minutes. (Tip: cold peanut butter dough makes for chewier cookies. Warm dough flatten & over expand)

4. Grease cookie pan. 

5. Pull dough from freezer & being to roll in to balls (size depends on how big you want your bookie. 

6. Bake for about ten minutes (do not over bake. These cookies harden as they cool)

& enjoy! 

Frozen Chocolate Covered Bananas

What you need: 

•Large bananas (I used four)

•Chocolate chips, 8 oz 

•Coconut oil, 4 oz 

•Popsicle sticks

•Parchment paper

(Any topping of choice ex. Sprinkles, crushed candy, fruit & so on) 

Instructions:

1. Peel each bananas and cut each in half
2. Insert a popsicle stick into each half
3. Arrange bananas on a tray lined with parchment paper and freeze until frozen. (About four hours or so)
4. Combine the chocolate chips and coconut oil in s double boiler pot
5. Heat for 1 minute (or until melted) then remove and stir vigorously for 1 full minute
6. Pour the chocolate mixture into a tall narrow glass and dip each banana until well coated. Hold for a few seconds to dry then lay on parchment paper. (Or if adding toppings roll the the banana in toppings of choice before it cools & hardens)

Enjoy!!

Zombabes 26 birthday

July 16, 2015.

It's 2:32 in the morning. I've been setting up this mini surprise for my boyfriend while he sleeps for his twenty-sixth birthday. We're giant horror/gore people but lately we've been on a Walking Dead kick. So I felt it fitting to use a zombie theme for my zombabe!  I kept the color scene simple. Black & red to match the gift I made for him that I'll post on the bottom. 

The cake was a fun craft. I cheated & used red velvet cake mix (the box) and made it as directed. While it was baking I made edible blood for the topping. I used a squirt of red food gel and five teaspoons of chocolate syrup. Mixed until I got the color I wanted then set aside. After the cake cooled, I stacked it & iced it then poured the blood over the top & threw some on top of it with a fork for a splash effect. I found these zombie arms & figures at the Dollar Tree and knew I had to use them. 

On to the gift. I wanted to make a zombie survival box. I purchased a shadow box from Walmart for $9. The gun is a toy gun from the Dollar Tree that I spray painted black. The bullets are real and we already had them. The book I already had, and the accessories I picked up at the Dollar Tree. You can seriously survive a zombie apocalypse at The Dollar Tree! Ha!!  

My friend Jennifer who runs Behind The Theme made me the decal for the box. 

Cilantro coconut lime rice + coconut sweet chili cilantro chicken

Say that title three times fast!! Ha!! I found this amazing recipe on my trusty Pinterest but I tweaked it a bit & made it my own. 

What you need for the chicken: 

• four chicken breast

• 3/4 can coconut milk (premium) 

• cilantro bunch chopped 

• 2 limes 

• Franks sweet-chili sauce 

• SeaSalt

• Pepper

• garlic powder 

For the rice: 

• 1 cup white rice 

• 1/4 - 1/2 cup coconut milk

• 1 1/2 cup water

• 2 limes

• pinch of salt & pepper 

• cilantro chopped 

What to do: 

The chicken needs to marinate for at least one hour before cooking. 

To make the marinate combine 1/4 cup coconut milk, pinch of salt & pepper, 1 teaspoon of garlic powder, juice of two limes, and 1/4 cup of sweet chili sauce. Mix well and pour over chicken in a bowl & set aside. (TIP I poke holes into the chicken with a fork so the marinate can literally get inside the chicken & makes it even juicer)

After an hour just pour into pan & cook over medium heat covered for about twenty minutes, turning every five minutes.  Check center to make sure the chicken is cooked all the way through. Transfer to plate &garnish with fresh cilantro. 

For the rice: 

Bring 1 cup water & 3/4 cup coconut milk to a boil & add 1 cup white rice & cover & set to simmer. This should take about 15-20 minutes. You may need to add more water if rice begins to stick. Continue to stir & fluff the rice. When rice is finished cooking add in chopped cilantro & juice of two limes & fluff again. Serve immediately & garnish with a slice of lime. 

Enjoy!

XO