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Caffeinated Breakfast Cookies

Breakfast

Christina Ross

September 15, 2021

I am tired.

Being a stay-at-home-mom is no joke. It’s exhausting especially when your kiddo still doesn’t – gasp! – sleep through the night. That’s right. Lily, at 13 months, still wakes up throughout the night and needs to be nursed, rocked, or bounced back to sleep. This is neither the “right” nor the “wrong” approach to infant & toddler sleep. It’s just OUR approach.

John and I decided early on in our parenting adventure that sleep training wasn’t for us, and I’ve found an amazing group of like-minded moms who have been an indispensable support system for me.

But I’m still tired.

I cut caffeine out of my system back when John and I starting thinking about trying for a baby. It was no hardship to avoid coffee throughout pregnancy, as I was nauseated by the aroma alone. I further denounced caffeine during Lily’s early months because I didn’t want any to enter her system via my breastmilk. After talking with many breastfeeding moms and doing my own research, I finally hopped back on the caffeine wagon when Lily was about 4 months, the point at which all hell broke loose sleep-wise.

I still limit my daily caffeine intake to about 1-2 cups, but those 1-2 cups have become a vital component of my mornings. Pre-baby, I drank coffee for the flavor and sheer enjoyment of sipping a hot mug in the colder months – and a chilled glass in the warmer months – but I never seemed to notice an energy surge from the caffeine. The way my body metabolizes caffeine must have changed because I now rely on coffee to help wake me up in the morning.

On mornings when a cup of coffee alone won’t cut through the haze of exhaustion, these cookies offer an extra hit of caffeine in a ready-to-eat, portable, delicious package. They are thick, chewy, slightly sweet, and amped up with both brewed coffee and instant espresso powder.

I managed to bake a batch of these cookies (bleary eyed and half asleep) last week while Lily was recovering from an ear infection-induced fever and battling a virus. I was averaging 3 hours of sleep a night, and I NEEDED extra caffeine just to make it through the morning. I was so glad I did make the cookies, though, because for the next several days I had breakfast ready and waiting for me when I stumbled downstairs.

As you can see from the photos throughout this post, I’m partial to Dunkin’ Donuts original blend coffee. It’s a Massachusetts thing.

Caffeinated Breakfast Cookies

by Lauren Zembron

Name:	Caffeinated Breakfast Cookies
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	15 minutes
Total Time	30 minutes
Servings	12
Yield	1 dozen cookies

Ingredients (14 large cookies)

2 cups whole wheat pastry flour
2 cups old fashioned rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp instant espresso powder
1/2 cup neutral flavored vegetable oil
1/4 cup pure maple syrup
1 cup strongly brewed coffee, cooled
1/4 cup lightly packed brown sugar
1 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.

In a medium mixing bowl whisk together flour oats baking soda baking powder salt and instant espresso powder.

In a large mixing bowl combine oil maple syrup coffee brown sugar and vanilla extract. Whisk until smooth.

Add dry ingredients to wet and stir until combined.

Scoop out 1/4 cup portions of dough and roll into balls place on prepared baking sheets and slightly flatten. Cookies will spread slightly.

Bake for 12 minutes.

Nutrition Per Serving

Calories: 180 calories per serving

Total Fat:10 grams

Saturated Fat:2 grams

Trans Fat: Minimal

Cholesterol: Negligible

Sodium:80 milligrams

Total Carbohydrates:20 grams

Dietary Fiber:3 grams

Sugars:7 grams

Protein:5 grams

Caffeine Content:10-15 milligrams per cookie (may vary depending on the coffee used)

Please note that these values are approximate and can vary based on specific brands of ingredients used and portion sizes. Additionally, the caffeine content can vary based on the type and strength of the coffee used in the recipe. It’s always a good idea to check labels on ingredient packaging for precise nutritional information.

Double Chocolate Macaroons

Dessert

Christina Ross

September 15, 2021

Blame “mommy brain”, tiredness, or just plain old laziness, but the only recipe I could come up with for you this week is another version of my beloved coconut-oat macaroons.

I’m nearing double digits with the number of macaroon variations I’ve posted, but I just can’t get enough the the crisp outside, chewy inside, and overall deliciousness of these coconut-oat cookies.

Name:	Double Chocolate Macaroons
Cuisine:	American
Prep Time:	15 minutes
Cooking Time:	18 minutes
Total Time:	30 minutes
Servings:	18
Yield:	18

Why it took me so long to put chocolate into ‘em, I haven’t a clue, but thank goodness I finally did because these cookies are a.maz.ing.Cocoa powder + chocolate chips = double chocolate, and who can argue with that?

Dare I proclaim these to be my favorite coconut-oat macaroon flavor to date?

Oh yes. I dare.

Double Chocolate Macaroons

by Lauren Zembron

Ingredients

8 oz full fat flaked (or shredded) unsweetened coconut (I like the Let’s Do Organic brand)
1/4 cup cocoa powder
1 cup reduced-fat shredded unsweetened coconut (I like the Let’s Do Organic brand)
1 cup old-fashioned rolled oats
3/4 cup pure maple syrup, preferably Grade B
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process full fat flaked (or shredded) coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter). Add in the cocoa powder and process until smooth, again scraping down sides as needed.

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until set. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Nutrition Per Serving

Calories: 120
Total Fat: 7g
- Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 11g
Protein: 1g

Orange Cranberry Ricotta Muffins

Breakfast

Christina Ross

September 15, 2021

For those of you who celebrated, how was your Thanksgiving? We hosted first time, and luckily, everything turned out well!

John smoked the turkey, and I made a streusel sweet potato casserole, sausage stuffing, fresh whole berry cranberry sauce, sauteed green beans, roasted Brussels sprouts, vegan pumpkin ice cream, apple pie & pecan pie.

We ate all of the veggies during the big feast, and we’ve nearly polished off all of the sweet potatoes & stuffing. I’ve enjoyed a few gobbler sandwiches and have plans for incorporating the remaining turkey into various meals.

I sent my parents home with the pecan pie, and I steal little bites from the apple pie & pumpkin ice cream now and then.

The dish that remains is the cranberry sauce. I made The Pioneer Woman’s recipe, and although it was delicious, it yielded much more cranberry sauce than we needed. It’s delicious spread onto toast or stirred into oatmeal, but I wanted to incorporate some of the leftovers into a new recipe for the blog.

These ricotta muffins are soft, light, and perfectly sweet with a hint of bright orange freshness.

I swirled cranberry sauce into the tops of half of the muffins, and hid the sauce in the centers of the other half. The former method results in prettier muffins, but the latter yields a fun surprise when you take a bite. It’s your call on which method to use… maybe use both in one batch as I did!

If you don’t have any leftover cranberry sauce, you can easily sub in any flavor of jam that you like.

Orange Cranberry Ricotta Muffins

by Lauren Zembron

Name	Orange Cranberry Ricotta Muffins
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	20 minutes
Total Time	35 minutes
Servings	12
Yield	12

Ingredients (12 muffins)

1 3/4 cup whole wheat pastry flour
1/2 cup unrefined granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup vegetable oil
2 Tbsp grated orange rind (from about 1 medium-sized orange)
2 Tbsp freshly squeezed orange juice (from about 1 medium-sized orange)
1 large egg (preferably organic), lightly beaten
1/4 cup leftover fresh whole berry cranberry sauce
2 Tbsp turbinado sugar

Instructions

Preheat oven to 375°F. Lightly oil a 12-cup muffin tin or line with muffin liners, set aside.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.

In a medium mixing bowl, stir together the ricotta, water, oil, orange zest, orange juice, and egg.

Make a well in the center of the dry ingredients and add in the wet stir just until moistened.

Here’s where your options come into play. You can either fill the prepared muffin cups halfway with batter, spoon 1 tsp of cranberry sauce into the center, and fill muffin cups the rest of the way with remaining batter, or fill muffin cups with batter, spoon 1 tsp of cranberry sauce on top, and swirl into batter.

Evenly sprinkle the turbinado sugar over the batter-filled cups.

Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition per Serving

Calories:230 kcal

Total Fat:11g

Saturated Fat:6g

Trans Fat: Negligible

Cholesterol:60mg

Sodium:240mg

Total Carbohydrates:29g

Dietary Fiber:1g

Sugars:11g

Protein: Around 5g

Please note that these nutrition values are approximate and can vary based on the specific brands and ingredients used. The values provided are for one serving, assuming you get 12 servings from the batch.

Additionally, if you have specific dietary concerns or need precise nutritional information, it’s advisable to calculate the nutrition using the exact ingredients you use and consult a registered dietitian or nutritionist for tailored guidance. Enjoy your muffins in moderation!

Peanut Butter Coconut-Oat Macaroons

Dessert

Christina Ross

September 15, 2021

If I delivered presents to children around the world in one night, these are one of the cookies I’d like to refuel with. Crispy outside, soft inside, and a delectable hybrid of coconut macaroons & classic peanut butter cookies, they are healthy enough to eat for breakfast but tasty enough to satisfy your sweet tooth.

What they lack in appearance, they more than make up for in flavor & texture. Trust me here. I know they won’t win any beauty contests, but I assure you that once you sink your teeth into one, it’ll be tough to stop.

Served alongside an ice cold glass of milk, these cookies would make a fabulous addition to any cookie plate for Santa!

Peanut Butter Coconut-Oat Macaroons

by Lauren Zembron

Property	Value
Name	Peanut Butter Coconut-Oat Macaroons
Cuisine	American
Prep Time	15 minutes
Cooking Time	12 minutes
Total Time	25-27 minutes
Servings	24 macaroons (approximately)
Yield	24 macaroons (approximately)

Keywords: bake dessert coconut oatmeal peanut butter cookies

Ingredients

1 1/3 cups full fat shredded unsweetened coconut (4 oz) OR 1/2 cup of coconut butter

1/2 cup smooth natural peanut butter (salted, unsweetened)

1 cup reduced-fat shredded unsweetened coconut

1 cup rolled oats (I typically use old-fashioned in my macaroons, but I used quick for this recipe, and they came out great)

3/4 cup pure maple syrup, preferably Grade B

1 Tbsp pure vanilla extract

1/2 tsp Kosher salt

Instructions

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 1 1/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1/2 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Estimated Nutrition per Serving

Calories: Approximately 120 calories

Total Fat: 7g

Saturated Fat: 2g

Trans Fat: 0g

Cholesterol: 7mg

Sodium: 50mg

Total Carbohydrates: 11g

Dietary Fiber: 1.5g

Sugars: 5g

Protein: 3g

Please note that these nutritional values are approximate and can vary based on specific ingredients used and portion sizes. It’s always a good practice to calculate nutrition using the specific brands and amounts of ingredients you use. Enjoy your delicious Peanut Butter Coconut-Oat Macaroons responsibly!

Blood Orange Olive Oil Loaf Cake with Yogurt Sauce

Breakfast

Christina Ross
-

September 15, 2021
0

If you’re looking for a delightful and tangy dessert that’s perfect for any occasion, you’ve come to the right place. This Blood Orange Olive Oil Loaf Cake with Yogurt Sauce is a delightful treat that combines the bold flavors of blood oranges with the richness of olive oil and the creaminess of yogurt.

It’s a moist and tender loaf cake that’s not overly sweet, making it an ideal choice for both dessert and tea time. Let’s get started on this wonderful culinary adventure!

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup granulated sugar

½ cup extra-virgin olive oil

½ cup fresh blood orange juice (about 2-3 blood oranges)

Zest of 2 blood oranges

½ cup plain yogurt

1 teaspoon vanilla extract

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan, ensuring it’s well-coated to prevent sticking.

2. Sift Dry Ingredients

In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.

3. Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together until they become pale and creamy. This should take about 2-3 minutes.

4. Add Wet Ingredients

Gradually add the olive oil while continuing to mix.

Add the blood orange juice, blood orange zest, plain yogurt, and vanilla extract. Mix until everything is well combined.

NameBlood Orange Olive Oil Loaf Cake with Yogurt Sauce
Cuisine Fusion
Prep Time 20 minutes
Cooking Time 45-50 minutes
Total Time Approximately 1 hour and 10 minutes
Servings 10 servings (1 slice per serving)
Yield 1 loaf cake

Estimated Nutrition Per Serving

Calories: 270

Total Fat: 15g

Saturated Fat: 3g

Trans Fat: 0g

Cholesterol: 40mg

Sodium: 220mg

Total Carbohydrates: 31g

Dietary Fiber: 1g

Sugars: 18g

Protein: 4g

Vitamin D: 0%

Calcium: 6%

Iron: 8%

Potassium: 100mg

Wait.

Olive oil?

In a CAKE?

I know – that was my first reaction as well when I saw this recipe, originally from the New York Times, on Smitten Kitchen.

Then I thought, if the recipe came from Melissa Clark and worked well for Deb, chances are it had to be delicious.

And you know what? It totally exceeded my expectations.

I made a couple of my typical alterations: subbing in whole wheat pastry flour and using unrefined sugar (and less of it).

I also whipped together a quick yogurt sauce to drizzle over the cake. You can’t really tell from these photos, but the sauce is a gorgeous hue of soft pink thanks to the vibrant blood orange juice. The yogurt sauce isn’t absolutely necessary – as the unadorned cake is incredibly moist – but condiments are fun ;).

I typically sub in unsweetened applesauce for about half of the fat in baked good recipes, but decided to only swap in a touch of it for this cake in reverence for the king of oils.

That would be olive oil. Which I fell in love with all over again thanks to this cake.

The pound cake-like texture yields a loaf that slices like butter and stays well in the refrigerator for days.

If it lasts that long.

This cake is perfect for those of you who dislike overly sweet desserts. The subtle – barely noticeable, really – bitterness from the olive oil is balanced out by the mellow sweetness of Turbinado sugar. The blood oranges lend not only a natural sweetness, but also an intoxicating aroma to the cake.

After falling hard for this loaf cake, I’m excited about the prospect of incorporating olive oil into my baking repertoire.

Do you have any recipes for baked goods that call for olive oil? Links are welcomed!

Blood Orange Olive Oil Loaf Cake with Yogurt Sauce

adapted from Smitten Kitchen, originally from the NY Times

Printer-Friendly Recipe

Grapefruit Olive Oil Loaf Snack Cake

Breakfast

Christina Ross
-

September 15, 2021
0

That title is quite a mouthful for what is a rather simple loaf-style snack cake but I didn’t want to leave anything out!

Citrus shines during the cold months, and cold it is indeed. At least it is here in Massachusetts. We have snow on top of ice on top of snow, and Lily & I are hibernating inside today; venturing outside only to let Shelby out for necessary doggie duty.

I’ve already had a thick slice of this not-too-sweet eat-morning-noon-or-night snack cake today, and there’s a good chance I will indulge in another one this afternoon alongside a steaming mug of tea as we watch the snowflakes fall.

I’m sure you’re wondering if the olive oil flavor is prominent, and I can assure you that it is not. It’s barely detectable, in fact. It does give the cake a lovely texture, and is healthier than butter or vegetable oil (the typical kinds of fat found in baked goods).

I love the colorful specks of grapefruit zest scattered throughout the cake, and a sprinkling of Turbinado sugar yields a crunchy topping.

I’m always interested when bloggers post pics of “behind the scenes” at photo shoots, so here’s mine for this one. Both baby & dog are always interested in the food subject during photo shoots for the blog, so I have to make sure neither one gets too close ;).

Time to go snuggle with my sweet baby girl & our cuddly pup!

Stay warm.

Grapefruit Olive Oil Loaf Snack Cake

by Lauren Zembron (adapted from Blood Orange Olive Oil Cake)

Name: Grapefruit Olive Oil Loaf Snack Cake
Cuisine: Fusion
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Servings: 10
Yield: 1 loaf cake

Ingredients (1 loaf)

zest from 1 red grapefruit

1/4 cup grapefruit juice (from about 1/2 red grapefruit)

3/4 cup cane sugar

1/2 cup plain full fat yogurt

3 large eggs, preferably organic

2/3 cup extra virgin olive oil (plus more for greasing pan)

1 3/4 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 Tbsp turbinado sugar, for topping

red grapefruit segments for serving, optional

Instructions

Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan with olive oil.

Combine grapefruit zest and cane sugar in a large bowl. Using your fingers, rub ingredients together until zest is evenly distributed in sugar.

Add grapefruit juice and yogurt to sugar mixture and whisk well. Whisk in eggs and olive oil.

In a medium mixing bowl whisk together the flour baking powder baking soda and salt. Add dry ingredients to wet and stir just until moistened. Pour batter into prepared pan. Evenly sprinkle with turbinado sugar

Bake cake for 45-50 minutes or until it is golden and a toothpick or wooden tester inserted into center comes out clean.

Cool on a rack for 5 minutes then turn out of pan and cool to room temperature before slicing and serving topped with grapefruit segments if desi

Nutrition Per Serving

Calories:250 calories per serving

Total Fat:12g

Saturated Fat:2g

Trans Fat: 0g

Cholesterol:35mg

Sodium:150mg

Total Carbohydrates:32g

Dietary Fiber:1g

Sugars:18g

Protein:4g

Vitamin C:10% of the Daily Value (DV)

Calcium:4% of the DV

Iron:6% of the DV

Please note that these nutrition estimates are approximate and can vary based on the specific brands and quantities of ingredients used. It’s always a good practice to calculate precise nutrition information if it’s a critical factor for dietary or health reasons.

Throwback Thursdays: Purple Cow Frozen Yogurt

Dessert

Christina Ross
-

September 14, 2021
0

Nearly three years ago I posted a recipe for Purple Cow Frozen Yogurt, which I loved… but sadly waited this long to make for the second time (precisely the reason for these Throwback Thursday posts!).

This time around I used chopped dark & white chocolate rather than chips, but otherwise followed my recipe as previously written. Thus, I’m stumped as to why the finished product ended up a darker hue. Different blackberries, perhaps?

Color aside, the flavor was just as I remembered it: sweet-tart with a vibrant berry flavor, and speckled with pieces of rich dark chocolate and creamy white chocolate.

We have not one, but two family vacations on Cape Cod coming up this summer (Wellfleet with my folks, Truro with John’s) and I’m hoping to seek out a cup of classic Purple Cow ice cream at some point during our stay. In the meantime, I’ll be enjoying this healthier version at home!

Purple Cow Frozen Yogurt

Name: Purple Cow Frozen Yogurt
Cuisine: Fusion
Prep Time: 10 minutes
Cooking Time: 2 hours
Freezing Time: 4 hours
Total Time: Approximately 6-9 hours
Servings: 8 servings
Yield: About 1 quart of frozen yogurt

Ingredients

2 cups plain 0% fat Greek yogurt (I used Chobani)

1 cup plain 2% fat Greek yogurt (I used Chobani)

1/2 cup + 1 Tbsp evaporated cane juice (or granulated sugar), divided

1 tsp pure vanilla extract

12 oz blackberries (about 1 1/2 cups)

4 oz raspberries (about 1/2 cup)

4 oz dark chocolate, chips or chopped, (about 1/2 cup)

4 oz white chocolate, chips or chopped, (about 1/2 cup)

Instructions

In a large bowl, combine yogurts, evaporated cane juice, and vanilla extract. Stir until the evaporated cane juice is completely dissolved. Place in refrigerator and chill for about 1 hour.

Place all of the berries into a food processor or high-speed blender and process/blend until pureed.

Set a fine mesh sieve over a large bowl and pour the berry puree into the sieve. Using a rubber spatula, stir and gently press down on the puree to separate the puree from the seeds. Be patient, as this might take a little while. You want to extract as much of the thick liquid as possible – don’t forget to scrape the sides and bottom of the sieve with a clean spoon and add any collected puree to that in the bowl. Unless you really hate seeds, you can reserve whatever is left over in the sieve, add a bit of sweetener, and enjoy as no-cook berry preserves. Stir in the remaining 1 Tbsp of evaporated cane juice into the seedless berry puree & place in the refrigerator to chill for about 1 hour.

Stir together the sweetened yogurt and seedless berry puree until well mixed and freeze mixture according to ice cream maker manufacturer’s instructions, slowly adding in both kinds of chocolate in the last few minutes of churning.

Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Estimated Nutrition Per Serving

Calories: Approximately 180 calories per serving

Fat: 2 grams

Carbohydrates: 35-40 grams

Sugar: 28-32 grams

Protein: 3-4 grams

Please note that the nutrition values are approximate and may vary depending on specific brands of ingredients and serving sizes. Adjustments to the recipe, such as using low-fat yogurt or reducing sugar, will also affect the nutritional content.

Mango Coconut Cream Cheese

Dessert

Christina Ross
-

September 14, 2021
0

Why is it that – when it comes to fruity cream cheese flavors – berries get all of the fun? I’ve seen blueberry & strawberry cream cheese… but never a tropical-inspired variety.

That all changes now with this delightfully different mango coconut cream cheese.

Slightly sweet, pale yellow-hued, and reminiscent of leisurely tropical breakfasts, this cream cheese is definitely worth trying if you like fruity spreads on your bagels; and because the rich cream cheese is balanced out by juicy fresh fruit, you don’t have to worry about the fat content.

Win!

Mango Coconut Cream Cheese

by Lauren Zembron

Name: Mango Coconut Cream Cheese
Cuisine: Tropical
Prep Time: 20 minutes
Cooking Time: 0 minutes (No cooking required)
Total Time: 2-3 hours (Chilling time)
Servings: 8 servings
Yield: About 2 cups of dessert

Ingredients

1/2 cup whipped or neufchatel (1/3-less-fat) cream cheese, at room temperature

1/2 of a large very ripe red blush mango, peeled, pitted, and chopped

2 Tbsp unsweetened coconut flakes (plus more for garnish, if desired)

1/2 – 1 tsp agave nectar or honey (depending on sweetness of mango; start with 1/2 tsp and add more if desired)

Instructions

Combine room-temperature cream cheese and chopped mango in a mini food processor (or blender) fitted with the steel blade. Process until very smooth and fully combined. Add in the coconut flakes and agave or honey. Process until combined (there will be some tiny pieces of coconut that don’t become fully pulverized).

Estimated Nutrition per Serving

Calories: ~300 calories per serving

Protein: ~4 grams

Carbohydrates: ~20-25 grams

Fat: ~15-20 grams

Fiber: ~1-2 grams

Sugar: ~18-22 grams

Cholesterol: ~45-60 mg

Sodium: ~90-110 mg

The nutrition values are approximate and may vary depending on the specific brands and quantities of ingredients used. It’s always a good idea to calculate exact nutrition values based on the specific products you use if you have dietary restrictions or specific nutritional requirements. Enjoy your Mango Coconut Cream Cheese in moderation as part of a balanced diet.

Pecan Pie Macaroons

Dessert

Christina Ross
-

September 14, 2021
0

One of the best things about not being pregnant anymore (the ultimate being – of course – enjoying our amazing baby girl!) is that my appetite and ability to eat an entire meal has returned. I struggled with ~~morning~~ all-day sickness (thanks, hormones) throughout the first trimester and could barely clean my plate of downsized portions by the third trimester (thanks, squished organs). Now that Lily is out in the world and is no longer compressing my stomach into half off its normal size, I can once again enjoy full meals.

Add on to that the fact that breastfeeding can burn up to 600 calories per day and you have one hungry mama!

I’ve been keeping a ziploc bag of homemade trail mix (roasted almonds, salted peanuts, dark chocolate chunks, dried cranberries, & peanut butter chips) on a little table next to the glider in Lily’s nursery, and I snack on a few handfuls during each nighttime feeding (typically 2-4 per night)… which has kept me from eating everything in sight when we get up for breakfast in the morning.

This increase in appetite also has a downside, however… namely, that I could put away an alarming number of these fabulous macaroons throughout the course of a day; I think my record was six After that “binge” day, I restrained myself and kept the maximum at three per day (one after lunch, two after dinner) until the container was empty (a sad day).

Whether or not you’re a breastfeeding mom, I have a suspicion you’ll also be able to make these macaroons disappear in just a handful of days. These healthy cookies are vegan, gluten-free (if you use gluten-free oats), and sweetened only with pure maple syrup; the addition of buttery pecans gives the otherwise soft & chewy cookies a bit of crunch.

And yes, I have ideas for even MORE macaroon recipes!

Name Pecan Pie Macaroons
Cuisine Fusion
Prep Time 30 minutes
Cooking Time 18 minutes
Total Time 1 hour 18 minutes
Servings 24 cookies
Yield 12 sandwiched macaroons

Ingredients

2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter (NOT coconut oil)

1 cup reduced-fat shredded unsweetened coconut

1 cup old-fashioned rolled oats

1/2 cup toasted pecans, finely chopped

3/4 cup pure maple syrup, preferably Grade B

1 Tbsp pure vanilla extract

1/2 tsp Kosher salt

Instructions

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined. Try not to eat too much of the cookie “dough”!

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Estimated Nutrition Per Serving

Calories: 180 kcal

Total Fat: 9g

Saturated Fat: 1g

Trans Fat: 0g

Cholesterol: 10mg

Sodium: 25mg

Total Carbohydrates: 24g

Dietary Fiber: 1g

Sugars: 21g

Protein: 2g

Please note that the nutrition information provided is an estimate and may vary based on specific ingredients used and portion sizes. Always refer to the actual product packaging or consult a nutritionist for precise nutritional information.

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