Strawberry shortcake monkey bread cupcakes recipe review

Strawberry Shortcake Monkey Bread Cupcakes...wow, that's a mouthful! A mouthful of yumminess! These "cupcakes" are gluten free and grain free, and can also be made sugar and dairy free!!! You would absolutely never know these are gluten free. They are just that good. The whole recipe can be found over at Real Sustenance. I made some very minor changes and I'll tell you what I did but go over and check out her blog because it's great! Especially if you are gluten/grain/dairy/sugar free!!! I've made these twice now (in the same week) and everyone is requesting I make them again.

The recipe says it makes 10 "cupcakes" (though I don't really find these to be very cupcake like, more muffin like) but I used a regular muffin tin and was able to get 12. It would be great to be able to double the recipe (which I haven't tried yet) but almond flour is not cheap my friends. Which brings me to the next thing...

The second time I made them I used flour I made from grinding up sunflower seeds in my vitamix. These still came out GREAT with a slightly different taste since you can really taste the sunflower seeds. I also have heard that mixing sunflower seed flour with baking powder or soda at a certain ratio can turn it green. When these first came out of the oven they were not green. After sitting for a little while they maybe had a slight green tinge, but was only noticeable because we were looking for it.

I used 1/2 ts of salt both times instead of 1/4 ts. 1/4 ts just didn't seem like enough. They were not at all salty, so I highly recommend that.

I used butter and cane sugar but there's options in the original recipe for not using either if that's something you avoid.

The second time I made them I forgot the powdered sugar glaze and it wasn't missed, so skip it if you like.

Overall these were great and I will continue to make them. Thank you realsustenance.com for this amazingly healthy recipe.

I think I may try blueberries next time...though that completely changes the name of them ;)

Lemon Bars

This recipe is super exciting to me. When I was a kid I used to make these, from a box. Every holiday I would take some to my grandparents house, and like clockwork, my step grandpa would snatch them up and not let anybody have any. So I started making two batches, one just for him, and one for everyone else. Then he would try to steal the second batch...it was hopeless ;)

I stopped eating these ten years ago when we became enlightened on healthy eating. Those bars from the box do not equal healthy eating. Disclaimer: I am not at all claiming this recipe is healthy, there is a lot of sugar, BUT there are a minimal amount of ingredients, and you can pronounce them all =) So, on to these delightful little treats. These are a great "special occasion" or occasional treat.

Lemon Bars
by Amanda @ Natural and Organic Lifestyle
Inspired by Mommy Bistro

1 cup softened organic butter
2 cups organic whole wheat flour (pastry flour would be great here if you have it)
1/2 organic powdered sugar
1/4 cup fresh Meyer lemon juice (about 4 Meyer lemons)
Zest from 2 lemons
1-2 cups organic sugar (using sucanat would make these healthier than regular pure cane sugar. Original recipe calls for 2 cups, I think that's a bit much.)
4 organic eggs

Preheat oven to 350 degrees. In a food processor (or by hand with a fork) mix together softened butter, flour, and powdered sugar until well combined. With wet hands, press dough into a 9x13 baking dish, evenly. Bake for 20 minutes or until edges are starting to brown. In a large bowl, whisk together lemon juice, zest, sugar, and eggs. Pour over hot crust and bake for 25 minutes. Let cool on the counter and slice with a wet knife. Dust with more powdered sugar if you desire, makes it pretty =)
Dig in! Or...place neatly on a plate to serve to guests, hmph....and hide some for later.

Creamsicle Popsicles

Creamsicles are a huge fav from my childhood. I haven't had one in a looonnnggg time. Though I can still remember that taste like it was yesterday. This is a great organic and all natural alternative to the classic which is laden with sugar (though I know they have a sugar free one, which is worse with artificial sweeteners), antibiotics and hormones, high fructose corn syrup, maltodextrin (msg), propylene glycol(anti-freeze). Anyway, you get the point. Don't expect the creamy yumminess of the "ice-cream in the middle" pop, which you could probably do, but I've never tried it, but this is still creamy and super yummy! Why does my spell check always tell me "yumminess" is not a word, silly thing. I may just have to add it to my dictionary ;)
So in the spirit of summer, here is another yummy popsicle recipe!

Organic Creamsicle Popsicles
by Amanda @ Natural and Organic Lifestyle

1 cup fresh squeezed organic orange juice (I used 2 oranges)
1 cup organic milk or cream (I use organic raw cows milk and it's very creamy. Organic raw cream would be MORE creamy. I've also used coconut milk which was still very good but not as creamy, my kids LOVED it but they've never had a "real" Creamsicle.)
1/2 ts organic vanilla extract
2 TB honey or to taste (You can use other sweeteners or none at all, this is to taste)
Optional: 1/2 ts orange extract (This will make it very organge-y. I think it's fine without it, but it's an option if you have it in the pantry)

Whisk all ingredients together and make sure honey or other sweetener is dissolved and mixed in well. Pour into your popsicle molds and freeze. I usually make them in the morning and they are frozen by dinnertime, or freeze overnight. Enjoy!

Sunflower Butter and Jelly Popsicles

My 4 year old's favorite food in the world is sunflower butter and jelly sandwiches. So he just about fell over in happiness when I presented him with these! Have you ever made banana soft serve? This is like that but taking it further and freezing them into popsicles. These are so good, and good for you! You can feel guiltless eating these! You can vary this up with different nut/seed butters and different flavors of jelly/jam. Just make sure they're organic ;) These recipe was adapted from Angela's recipe This was her genius idea, I just varied it up a little. I also think this would just make a great banana soft serve recipe and you wouldn't have to wait for the looonnnngggg freezing time for the pops! I'm impatiently waiting for bananas to freeze right now, I can only imagine that I will be much more impatient for the popsicles to freeze too! But they are so worth it! Enjoy!

Sunflower Butter and Jelly Popsicles
by Amanda @ Natural and Organic Lifestyle

6 frozen bananas (when freezing, I do have to suggest breaking them into small pieces first)
2 heaping spoonfuls organic sunflower butter
1/4 cup organic milk (raw cow's milk or coconut milk)
1 heaping spoonful organic sunflower butter (to mix in later)
3 spoonfuls organic jam/jelly (to mix in later, I used my blueberry jam)

In a food processor, blend bananas, milk, and 2 spoonfuls of sunflower butter, until smooth. Stir in the rest of the sunflower butter and the jelly/jam in a swirl. Spoon into popsicle molds. Freeze for 8 hours (I know, this is soooo long to have to wait!!!) Enjoy!

Smooth banana/sunflower butter mix

With sunflower butter and jam swirled in

Pineapple Pops

It's been hot, really hot....and humid. No, not as humid as the south, but compared to Cali, this IS humid! Totally understanding the "dry" heat of the desert and how much more tolerable it is than heat and humidity. I'd rather 100 degrees and dry than 80 degrees and humid, but that's just me. I like to actually be able to dry off after a shower.
So in the spirit of the warmth, I've been making popsicles like crazy. My kids are torn between these and the strawberry ones as their favorite. Though I couldn't get a pick of the strawberry ones before they were devoured and looking at the pick above I barely got a pic of these ones!

Pineapple Pops
by Amanda @ Natural and Organic Lifestyle

1 cup pineapple
1 banana
1 cup coconut milk
1/2 ts vanilla

Combine all ingredients in a blender and pour into popsicle molds. Freeze all day or overnight. This makes about 8 pops depending on how big  your molds are. For me it made 4 big ones, and 4 small ones.
Enjoy!

Chocolate Sunflower Butter Krispy Treats

These are a healthier version of the standard Rice Crispy Treats. I still won't claim these are completely "healthy" but they are great for an occasional sweet treat, and much better than the original! Enjoy these sparingly...if you can...it's hard to just eat one! These are amazingly good!

Ingredients:
1/2 cup raw honey
1/2 cup organic sunflower butter
1/2 cup fluff (look for a brand without dyes in it. Jet Puff has blue dye, which is odd since it's white. Some health stores carry RiceMellow Fluff, which works if you can find it)
2 tb organic butter
1/2 ts good salt
5 cups Koala Krisp cereal (this is an organic gluten free chocolate version of Rice Crispy cereal)
1 cup organic chocolate chips, for topping

Line two 8x8 baking dishes with parchment paper. In a large saucepan over medium heat, combine honey, sunflower butter,salt, butter, and fluff. Heat and stir until melty and well combined. Remove from heat and stir in cereal until well combined. Divide between the baking dishes. Place in freezer for 5 minutes. Meanwhile melt chocolate chips in a double boiler. Take dishes out of freezer and spread melted chocolate over the top. Place bake in the freezer for 15 more minutes. Remove from freezer and slice into squares with a sharp knife, carefully. Store in an airtight container in the fridge. They stay firm at room temperature for awhile, but I've never left them sitting out for more than a few hours, so I don't know beyond that.
Enjoy!

Chocolate Chip "Cookie Dough" Balls

These are super yummy and taste amazingly like cookie dough! But these are much healthier for you. You could "almost" call them health food ;) ...but I wouldn't, ha! I adapted this recipe from one I found at http://ohsheglows.com

Makes approximately 20 1 inch balls
Ingredients:
1/2 cup unsalted raw organic cashews

1/2 cup organic rolled oats
1/4 cup organic white whole wheat flour (unbleached)
1/2 tsp real salt
2 tbsp organic cane sugar
4 tbsp organic pure maple syrup (add gradually until desired consistency is achieved)
1/2 tsp organic pure vanilla extract
1/4 cup organic cacao chips
1/4 cup EnviroKidz organic Koala Krisp cereal (like a chocolate rice cripy cereal)

In a food processor, process cashews and rolled oats until fine. Add flour, salt, and sugar and pulse to combine. Add vanilla. Add maple syrup while processor is running, a little at a time. (If you wish, you could substitute 1 tb of maple syrup for 1 tb organic sunflower butter, that would be really yummy!) Occasionally check dough to see if it's a consistency to make balls. If too sticky, add more flour. If too dry, add more syrup. When your dough is ready, pulse in chocolate chips. Scoop dough out into a bowl and knead in cereal. With wet hands, form 1 inch balls. Store in the fridge or freezer. Enjoy! Yum!

Perfect Pumpkin Pie

Pumpkin pie is such a great fall dessert. And there's nothing better than a good homemade pie! This is really easy and SO good!

Ingredients:
1 whole wheat organic pie crust
3 large organic eggs
2 cups cooked pumpkin, or one can organic pumpkin
1 1/2 cups organic sweetened condensed milk
1/3 cup organic brown sugar
1 ts ground organic cinnamon
1 ts ground organic ginger
1/2 ts organic grated nutmeg
1/4 ts organic ground cloves
1/2 ts sea salt

Preheat oven to 375 degrees. Place crust in oven to warm on a baking sheet.
In a large bowl, whisk together eggs. Whisk in the rest of the ingredients thoroughly.
Pour filling into crust and bake 45-55 minutes or until firm. (I like to jiggle it to see if it's liquidy or set in the middle). Let pie cool on a wire rack.

For a special bonus, top with homemade whipped cream.
In the bowl of a stand mixer, or a large bowl if using a hand mixer, pour in one cup of organic cream. Add about 1 TB organic sugar and a splash of vanilla. Mix until whipped cream consistency (5-10 minutes). Taste, and add more sugar and vanilla if you desire.

Coconut Macaroons

I never liked coconut until I made these! Hubby absolutely loves these! The kids gobble them up. So it's a winner all around!

Ingredients: Makes a dozen or so
2 organic egg whites
1/4 ts cream of tarter
pinch of sea salt
1/2 cup organic powdered sugar
2 cups organic shredded coconut
1 ts vanilla

Preheat oven to 335. With an electric mixer on high speed, beat egg whites, cream of tarter, and salt until soft peaks form. Slowly add in the sugar and continue beating until the mixture is stiff and shiny. Remove from mixer. Fold in coconut and vanilla. Drop spoonfuls onto a baking sheet lined with parchment paper. Bake for 15 minutes, but keep an eye on them, don't let them burn, you just want light brown lines.

"If you like pina coladas" ice cream

This ice cream makes me want to sing...If you like pina coladas, and getting caught in the rain...
Really yummy and refreshing. Since it's made with coconut milk, dairy-free people can indulge!

Ingredients:
1 package frozen pineapple (comes out to about 5 cups)
1 1/2 cups coconut milk, I like So Delicious coconut milk
3/4 cup sugar

Blend all ingredients in a blender. Pour into your ice cream maker and freeze according to manufacturers instructions.