Guilt Free Dark Chocolate PB Cups

I have a long, semi-complicated, love affair with peanut butter cups. As with any long-time love, we have gone through a lot of ups and downs. Around 6 years old, my passion for peanut butter cups was hot and heavy, and I remember hiding in a display cabinet in a hardware store with an empty wrapper and the guilty scent of peanut butter and chocolate on my breath. Oh, the memories. Unfortunately, one too many stale-tasting PB cups from the convenience store shelf, and my changing taste buds started to wear on our relationship. Over the past few years, I've also become more conscious of nutrition labels and ingredients. I've also been pleasantly surprised by how easy it is to make my own, guilt-free versions of my favorite treats. Using deep, dark chocolate, coconut oil and natural peanut butter, I've finally found my PB soul mate. The best peanut butter cups I have ever had. Talk about happily ever after!

Ingredients:

1 cup dark chocolate
2 tblsp coconut oil
Natural unsalted creamy or crunchy peanut butter

Directions:

Line a mini muffin tin with 10-12 mini muffin liners or silicon liners. In a small pot over low heat, melt the chocolate chips and coconut oil until smooth. Remove from heat and let cool for a few minutes. Divide the melted chocolate among the cupcake liners. Spoon a dollop of peanut butter into each one. Top with remaining melted chocolate and pop into the freezer for at least 20 minutes or until the chocolate has hardened. Enjoy!

I like to top my PB cups with coconut flakes or hemp seed when the mood strikes!

xoxo

Take Me to Church

I've become quite partial to wearing boy shirts that can pass for a dress. There's something about pairing a comfy boy tee with a pair of pretty heels or platforms that makes me feel pretty saucy (yes, I said saucy)... Anyway, grab a boy tee, some shoes that make you look extra leggy and swipe on some pink lip stuff. Voila! Ladies, you'll never want to wear your own shirts again.

Flannel - Target

Shirt - Coliseum

Shorts - Forever 21

Shoes - Cole Haan

Pumpkin Cheesecake Brownies (Gluten and Refined Sugar Free)

There are only a few days of November left, so I thought I better make use of any of the pumpkin that I have left over from Thanksgiving... You know, before we venture into the season where pumpkin desserts are no longer appropriate. These brownies, however are always appropriate. You can easily leave out the pumpkin and make cheesecake brownies or leave out the swirl altogether and just make some good old chocolate chunkers. Of course, these are not your run-of-the-mill brownies. These babies are wholesome, gluten free, refined sugar free, no butter, no nonsense. Just dark, dense chocolate goodness paired with a creamy, sweet-spicy pumpkin cheesecake swirl. That last sentence probably has you thinking... uh, I thought you said these were "wholesome". Dark, dense, creamy, sweet-spicy and cheesecake sounds anything but wholesome. Well, bake on my skeptical friends! Be amazed.

 Pumpkin Cheesecake Swirl Brownies
Adapted from Bakerita

Ingredients:

6 oz. dark chocolate
½ cup coconut oil
⅔ cup coconut sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup oat flour
1 tablespoon cacao powder

Pumpkin Cheesecake Swirl
4 ounces cream cheese
¼ cup coconut sugar
⅓ cup pumpkin puree
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tsp cornstarch

Preheat the oven to 325 degrees. Line an 8x8 baking pan with parchment paper and set aside. Melt the dark chocolate and coconut oil in a glass bowl for 30 seconds at a time, until melted smooth. Stir in the sugar and vanilla, then stir in the eggs one at a time. Fold in the oat flour and cacao powder, until just combined. Don't overmix!

In a standing mixer, whisk together the cream cheese and pumpkin until smooth. Whisk in the cornstarch. Add in the coconut sugar, cinnamon and nutmeg. Pour half of the brownie batter into your prepared pan. Then spoon half of the pumpkin cheesecake batter over the top. Cover with remaining brownie batter and then drizzle the rest of the pumpkin cheesecake mixture over the top randomly. Run a knife through the batter to create a swirl. Bake for 20-25 minutes or until a knife inserted in the middle comes out with a few moist crumbs. Lift the brownies out of the pan by the parchment paper and let cool on a wire rack before cutting into squares.

Try them with a little almond butter on top, you won't be sorry!

Let Jolene Have Him

I really like comfortable clothes, and I love comfortable clothes that you feel particular good in. In my opinion, it doesn't get any better than a boy tee. I love borrowing (stealing) boy tees, rolling up the sleeves and making them my own. I used to think that showing more skin = sexy, but I've come to find that I personally feel the most sexy when I'm comfortable, and can move without worrying that something is going to pop out somewhere. Boy tees forevah!

October is for Lovers

It's already October! Which means Halloween, which means Thanksgiving, which means Christmas and the new year! Ok maybe I'm getting a little bit ahead of myself, but time really is flying. I am really enjoying this little bit of cooler weather though. "Snuggle weather" as I like to call it, and I love to snuggle. I love layers and cozy sweaters, hot chocolate and holiday movies. It's been a crazy up and down year for me, but I made it through the summer and to the best part of the year (in my opinion). I even celebrated by buying a few new pieces for fall (and some fancy lace-ey things too ;])
So here's to October and to lovers everywhere!

 

Top - AirBorne

Skirt - Forever 21

Shoes - Converse