Chai Tea Latte Scones

Three words: Chai. Tea. Latte. Yep. The one drink that is so good that Starbucks named it after Oprah. If it’s named after Oprah, you know it’s one of the highlights of life. I’ll take a tall Oprah please! For those times you need a little more than a hot beverage, I introduce you to Chai Tea Latte Scones.

Chai Tea Latte Scones


2 c. Flour
1/2 c. Almond Milk
1/2 c. Sugar
1 Heaping tsp. of Chai Tea
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Ginger
1/4 tsp. Allspice
1/2 tsp. Nutmeg


1 1/4 c. Powdered Sugar
2 tbsp. Water

Preheat the oven to 400 degrees.

In a large mixing bowl whisk together all the dry ingredients, excluding the sugar and chia tea.

Using a food processor grind together the sugar and chai tea. In a medium bowl, crack one egg and beat. Mix in 1/2 cup of coconut oil and then the sugar mixture. Thoroughly blend and add to the dry ingredients.

Next, add 1/2 a cup of almond milk. Once the dough forms, pour onto a floured surface and gently kneed until it becomes a smooth ball. Roll the dough out until it is a half inch thick, then cut into small triangles.

Bake the scones for 20 minutes. Allow them to cool before adding icing. Mix 1 and a 1/4 cup powered sugar and water together. Spoon into a piping bag (or ziplock) and drizzle each scone with icing.

Sit back, relax, and enjoy a Chai Tea Latte scone while dreaming of Oprah.

Chia Pudding Parfait

Have you ever had a Chia Pet? I personally have a Chia Hillary Clinton. Those little seeds are amazing, not only in growing hair on my sweet Hillary Clinton, but they are also filled with nutrients, and antioxidants. Join the Chia seed revolution that is happening right now and make some parfaits. Everyone is doing it.

Chia pudding parfait


Blueberry Chia Pudding:
1 c. Coconut/ Almond Milk
1 c. Blueberries
1 tsp. Vanilla
2 tsp. Honey
1/4 c. Chia Seeds
Pinch of Salt

Banana Chia Pudding:
1 c. Coconut/ Almond Milk
1 Banana
1 tsp. Honey
1/4 c. Chia Seeds
Pinch of Salt

Extra blueberries and banana slices for layers

Place all the ingredients, except chia seeds, in a Magic Bullet or blender. Blend until everything is thoroughly mixed. Whisk in the chia seeds and continue to whisk until the mixture thickens. Do this individually for each pudding mixture and refrigerate both for at least 3 hours.

Using mason jars, spoon one layer of banana pudding and top with blueberries. Next, spoon a layer of blueberry pudding and top with bananas.

Chia pudding is super easy to make and really nutritious. Have some fun in the kitchen try out some new flavors for yourself!

Lemon Coconut Vegan Doughnuts

In a world covered in cakes, cupcakes, and cookies, one man has stayed true to his first love. He has become the symbol of doughnut lovers around the world, some might even say the patron saint of doughnuts. Homer Simpson deserves to be recognized, and so on this day I bequeath it Homer Simpson day! Indulge in these sweet doughnuts and be merry!

Lemon Coconut Vegan Doughnuts

2 c. Flour
1 c. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Applesauce
1 c. Coconut Milk
2 tsp. Vanilla
1/2 c. Coconut Shreds
Zest of 1 lemon

2 1/4 c. Confectioner’s Sugar
1/2 tsp. Vanilla
1/4 c. Almond Milk
Juice of half a lemon

*You’ll need a doughnut pan for this recipe

Preheat the oven 350 degrees.

Using a stand mixer, whisk together flour, baking powder and salt.

In a separate bowl, combine applesauce, coconut milk, vanilla and sugar. Pour the wet ingredients into the dry ingredients, and mix until the the batter is smooth.

Next, add the zest and coconut shreds.

Pour the batter into a greased doughnut pan and bake for 20 minutes.

Remove from the oven and allow to completely cool before adding the glaze. Meanwhile, mix together confectioner’s sugar, vanilla, lemon juice, and almond milk.

Dip each doughnut into the glaze and rest them on a wire cooling rack, until the glaze is set.

Get ready and dive into these crazy good doughnuts.

Double Chocolate Chunk Cookies

I know, I know, the holidays are over and it’s time to get healthy…… but I’d rather eat cookies. Put down the celery, step away from the spinach this is no time for vegetables. This is the time to set a precedence for the whole year! Life is too short to skip dessert, especially when chocolate is involved. Here’s to a happy, healthy, and sweet new year!

Double chocolate chunk cookies

1 1/2c. Flour
1/2 c. Cocoa Powder
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 c. Vegan Butter or Coconut Oil
2/3 c. Sugar
1 tsp. Almond Extract
2 Eggs
1.5 oz. Vegan Chocolate

Preheat the oven to 350 degrees. Whisk together the flour, cocoa powder, cinnamon, baking soda, and baking powder in a large bowl.

In a smaller bowl, cream together the butter (or coconut oil), and sugar. Add 1 teaspoon of almond extract, and 2 eggs. Pour the butter mixture into the flour and thoroughly mix. 

Chop 1.5 oz. (half a chocolate bar) and throw it into the dough. Once the chocolate chunks are fully incorporated, roll the dough into balls and place on a parchment paper lined sheet pan. Flatten each ball with the bottom of a glass and bake for 10 minutes.

These are THE BEST cookies for dunking! Grab a mug full of coffee, or a glass full of milk and go to town!

Chocolate Coconut Brownies

Since becoming dairy-free there has been one dessert I have missed dearly: brownies. Is there anything better than that sweet fudgy taste melting in your mouth? The answer is no! Nothing beats a warm brownie, but this recipe comes pretty close. You won’t even miss the chocolate! In fact, no one will even know the difference.

Chocolate- Coconut Brownies


1 c. Flour
1/2 c. Coco Powder
1 tsp. Vanilla
1/2 c. Coconut Cream
1 c. Carob Chips
2 Eggs
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 c. Sugar

Preheat the oven to 325 degrees.
In a double boiler melt 1/2 a cup of carob chips, and 1/2 a cup of coconut cream. Using a wooden spoon, continuously stir until the cream and chips are completely melted.

Place all the dry ingredients in a large bowl, whisk them together and set aside.

Using a hand mixer, blend together the coconut cream mixture, eggs, and sugar. Slowly add the flour mixture. Once all the ingredients have been incorporated into the batter, fold in the 1/2 cup of carob chips.

Line a square pan with parchment paper and pour in the batter. Bake for 30 minutes. The edges will become brown, but the middle might still be gooey. Allow the brownies to completely cool before cutting.


Boozy Big Apple Galette

The newest season of “The Housewives of New York City” Bravo series has just come to an end and the Reunion starts tomorrow. I don’t know about you, but the New York City Housewives are by far the best batch. Between the drunken rants and the chaotic engagement, I can’t decide which is my favorite moment this season. All I know is that these women are going to have one intense reunion. In honor of those brazen women I give you a Boozy Big Apple Galette.

Boozy Big Apple Galette


1/8 tsp. Salt
1 c. Flour
1/4 c. (heaping) Coconut Oil
4 tbl. Almond Milk

Mix all the ingredients in a large bowl. Once the dough forms a ball, place it between two sheets of parchment paper and roll it out. Set the dough aside until you are ready to make the galette.


2 Big Apples
1/4 c. Whisky
2 tsp. Coconut Oil
2 tbl. Maple Syrup
1 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Nutmeg

Preheat the oven to 350 degrees.

Begin by peeling and slicing the apples. In a large pan place the coconut oil, whiskey, maple syrup, cinnamon, cloves, and nutmeg and simmer on low heat. Add the apples slices to the pan and coat the pieces thoroughly. Once the liquid has thickened and the apples are coated remove it from the heat.

Remove the top parchment paper from the dough and place in on a baking sheet. Pour the pan’s contents on to the center of the dough, pouring any additional liquids over the apples, and fold the ends of the dough over the apples.


Bake for about 55 minutes or until the dough is a golden brown.



Words like Krumkake, and Tynne Pannekake might look like a jumble of letters to most, but those two words are so much more. Those two words infuse happiness in the hearts of every Norwegian child and conjures up fond memories in every Norwegian adult. Krumkake, and Tynne Pannekake are only a few of the greatest desserts Norway has to offer, but there is one that surpasses them all. One that is so sought after that there should be statues constructed in its honor. That dessert is called Kringle. It is a flaky pastry filled with sweetened almonds, topped with sugar icing. Yes, you have died and gone to heaven!


2 c. Flour
1 c. Water
2 Sticks unsalted butter
*extra flour for the surface

Almond Paste:

1 c. Sliced Almonds
2 c. Confectioners Sugar

Confectioners Sugar

Begin by making the dough. In a bowl combine one cup of flour and one cup of water. Mix together until the dough forms. On a floured surface roll out the dough in an oblong shape. In a separate bowl mix together one cup of flour and two sticks of softened butter. Once the butter paste is formed spread it onto the rolled out dough. Fold the dough in thirds. Roll the dough out again in an oblong shape and fold again in thirds. Repeat this step one more time, then wrap in plastic wrap and refrigerate for eight hours or freeze for four hours.

Meanwhile, create the almond paste. In a food processor finely chop one cup of almonds. Place the almonds in a bowl and add two cups of confectioners sugar and mix. Slowly add water to the mix until it forms a thick paste. Refrigerate while the dough chills.

Preheat the oven to 350 degrees. Once the dough has been refrigerated cut it in half and roll half of the dough out, length wise, on a floured surface. Make sure the dough is thicker in the center and thinner on the edges. Lay the dough on a parchment paper lined baking sheet. Place half of the chilled almond paste in the center of the dough. Next, fold one side of the dough over the almond paste, fold in the ends, then fold over the other side of the dough. Bake for 20- 30 minutes.

Once the pastry is baked, allow it to cool completely before pouring icing on top. Mix together Confectioners sugar and water together so that it forms a thick icing.

Cut and serve. Trust me you and your guests will not regret it.

Apple Coffee Cake

Apple Crumb Cake

If I’ve said it once, I’ve said it a million times, coffee and coffee cake were made for one another. I imagine that their original story is stuff that rom coms are made of. After crossing each other’s paths for years, they finally became friends. “How could coffee and coffee cake just be friends?!” everyone asked. Then one fateful day, coffee realized that coffee cake was his cake mate. Of course, coffee was her soul beverage, and the rest is history. Or something like that… and like any good rom com I will gladly binge on that pair until someone drags me away.

3 Apples
3 tbl. Brown Sugar
2 tbl. Flour
2 tbl. Butter
1 1/2 tsp. Cinnamon

1 1/2 c. Softened Butter
1 1/2 c. Flour
1 c. Brown Sugar

2 c. Cake Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. White Sugar
1 Stick Butter
2 Eggs
1 c. Buttermilk
1 1/2 tsp. Vanilla

Preheat the oven to 350 degrees.

The best thing to do for this recipe is to first get the apples and crumbles ready and on standby.  Dice and peel three apples.  In a frying pan melt the butter, add apples, brown sugar, flour, and cinnamon.  Sauté till the apples become soft, then remove from the heat and set aside.

In a medium bowl place the butter for the crumbles, as well as flour and brown sugar.  Mix the dry ingredients into the butter until they start forming little balls.  Once the crumble mixture is finished set it aside.

Put all the dry ingredients, for the cake, into a large bowl and use a whisk to thoroughly mix the ingredients.  In a separate bowl, cream together butter and sugar, then add the eggs.  Once the butter mixture is finished, stir it into the dry ingredients.  When the two mixtures are blended pour a cup of buttermilk in and add vanilla.

In a lined muffin tin, begin by filling the cups a third of the way up with apples, pushing it slightly down.

Next, pour a layer of cake batter, about half of a spoonful (just so the batter covers the apples).  Final step, add the crumbles to the top (be generous with the crumbles, more the merrier!).

Bake for about eighteen minutes, until the coffee cakes start to brown.  Make sure to allow the cakes to cool before eating.

Biscuit Bread Pudding

Like Bert and Ernie, Harold and Maude, Marge and Homer, Bread and Pudding were meant for each other. I love bread! If it was nutritionally and socially acceptable to just eat bread, I would! So, when I was a kid and learned that one could eat various forms of bread for breakfast, lunch, dinner and now dessert, I was in! You can’t go wrong with bread pudding, especially when it’s made with Southern biscuits. So, get your fork ready and grab a napkin because I know you’re already drooling.


3 Southern Biscuits
1/2 tsp. Almond extract
1/2 c. Heavy whipping cream
1/2 c. Brown sugar
1/3 c. Maple syrup
2 tbl. Butter
1 Egg


2 c. Flour
1 tbl. Baking powder
1/2 tsp. Salt
1/2 c. Butter
3/4 c. Buttermilk

Enough for 4

Begin by making the biscuits. Preheat the oven to 450 degrees. Mix the dry ingredients together and cut in the butter until it resembles crumbles. Add the buttermilk and mix until the dough begins to form. Dust the surface with flour and roll out the dough so that it is 1/2 in. thick. Using a circle cutter (a drinking glass will work too) cut out biscuits and place them on a baking sheet. Bake for about 10 minutes or until the biscuits begin to brown.

After the biscuits have been cooled, tear apart 3 biscuits into a baking dish and set aside until you are ready to use them.

Preheat the oven to 350 degrees. In a mixing bowl cream the butter and sugar. Next, add the almond extract, cream, maple syrup and egg. Once the cream mixture is smooth, pour over the biscuits chunks and place them in the oven. Bake for about 35 minutes
(If the mixture seems runny, bake a little longer).

While the bread pudding bakes, it’s time to prepare the whipped cream. Using the leftover heavy whipping cream, use a hand blender and whip. After taking the bread pudding out of the oven, let it cool for five minutes and top with whipped cream.

*This recipe can be made with leftover frozen biscuits.