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.

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!

Popcorn Sliders

Summer is almost over but that doesn’t mean there isn’t any more fun to come! One of my favorite things on rainy summer days is to binge watch movie after movie. Comedy, Black and white, Drama, if its on, I’m watching. Before Labor Day hits and everyone goes back to their regularly scheduled lives, it’s time to round up the troupes to have a few more get togethers. Next movie night create some fun with these popcorn sliders.

Popcorn Sliders


For popcorn:
1/4 c. Popcorn
1/3 c. Popcorn Kernels

For Sliders:

6 c. Popped Popcorn
1/2 c. Coconut shreds
1/2 c. Almond Slivers
1/4 c. Coconut Oil
1/2 c. Honey
1/2 tsp. Salt
1/2 tsp. Almond extract
1 1/2c. Chocolate (dealers choice)
Cupcake Liners

Makes 12


If you’ve never popped your own popcorn, it’s pretty easy. Place 1/4 cup coconut oil into a large pot, heat on low. Place three popcorn kernels in the oil and put a lid on it. Wait till all three kernels have popped. If the kernels are taking a while, turn the heat up slightly. Once all three test kernels have popped, pour 1/3 cup of popcorn kernels into the pot and cover with a lid. When the popping starts to slow, remove the pot from the heat and allow it to rest until the popping completely stops. Put the popcorn in a large bowl and sprinkle with salt. Now you’re ready!

In a microwavable bowl place 1/4 cup coconut oil and 1/2 a cup of honey. Heat until the ingredients have melted, about 30 seconds. Once they are melted, add 1/2 teaspoon of almond extract and mix.

Remove any of the kernels that haven’t popped from the popcorn bowl. Add 1/2 cup of almond slivers and 1/2 cup of coconut shreds to the popcorn and mix Next, add the honey mixture to the popcorn mixture and thoroughly coat the popcorn.

Spoon a small amount of chocolate onto the bottom of lined cupcake tins. Pile popcorn onto the chocolate, making sure to push the popcorn down into the chocolate. Place the cupcake tins into the freezer, so that the chocolate can harden.

Once the chocolate is set, take them out of the freezer and enjoy!

Clara’s Lemon Lavender Soufflé

Today’s recipe is dedicated to THE Soufflé girl, Clara Oswald from Doctor Who. Although her soufflés never quite turned out as expected, she will forever be known as Soufflé Girl. I was a little leery of her when she first popped up on the scene but she has since proven herself. For that, I name this week’s recipe after her, Clara’s Lemon and Lavender Soufflé. Here’s hoping she’ll figure out how to make them eventually.

Clara’s Lemon and Lavender Souffle


4 Eggs (separated)
1 Extra Egg White
1/2 c. Coconut Milk
1 Lemon (zested and juiced)
1/4 c. Sugar
1 tsp. Dried Lavender
A Pinch of Salt

Makes 8 Small ramekin soufflés

Preheat the oven to 375 degrees

In a food processor ground 1/4 cup of sugar and 1 teaspoon dried lavender.

Whisk together egg yolks, zest, flour, and sugar. On a low heat, bring the coconut milk to a boil. Remove from the heat and slowly add it to the yolk mixture. Remember to whisk constantly so that the eggs don’t cook.

Once the milk is incorporated into the egg mixture, add the lemon juice and pinch of salt. Place the mixture back into a small saucepan and heat on low. Continuously stir until it becomes thick. Remove it from heat and set aside. Allow it to cool before folding in the eggs whites.

Whip four egg whites until they form soft peaks. When the yolk mixture has completely cooled, fold in the eggs whites. Pour the soufflé mixture to the top of the ramekins. Glide your finger over the edge of each ramekins so that soufflés rise.

Bake for about ten minutes, or until the soufflés rise and start to brown. Remove from heat and dust with confectioners sugar. Serve immediately so that the soufflés don’t fall.

White Meringue Squirrels

White Meringue Squirrels

I haven’t always been a fan of squirrels. In fact, they have always scared me! You see, when you go to a college where squirrels feel like it’s their birthright to sneak attack you and steal your food, you might be too! After years of restless nights, the tides have changed and believe it or not, those little fur babies have grown on me. Now, I find myself living in a town that celebrates their white squirrel population. And I am about to part take in my first White Squirrel Festival. Yep, a whole three days to bask in the glow of their squirrely goodness. So, in anticipation I’ve made meringue white squirrels. It’s time to join in on the fun and make your own!


3 Eggs Whites
Pinch of Salt
3/4 c. Confectioners Sugar
1 tsp. Fresh Lemon Juice
1/2 tsp. Almond Extract
Chocolate for decorations

Preheat the oven 250 degrees.
First step in making these meringue squirrels is to separate the eggs. Make sure not to get any yokes in the whites. Place the egg whites in a stand mixer with a whisk attachment. Whisk the eggs at medium speed until the eggs begin to bubble. Add the salt and continue to whisk. Next, pour in the lemon juice and mix.

Increase the speed and slowly add the sugar. Once all the sugar is incorporated add the extract. Allow the eggs to whisk on high until they begin to form stiff, glossy peaks.

Using a piping bag, pipe the meringue out onto a parchment paper lined baking sheet. Pipe one small circle, then another larger one under the first but slightly to the side. Finish by adding the “S” shaped tail.

Bake for about thirty minutes or until the sides begin to get color. Once the meringue starts to tan turn the oven off. Leave the baking sheet in the oven until the meringue’s are hardened. When all the squirrels are cooled add a chocolate nose and eye.



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.