1. Paleo Chocolate Chip Cookies for a Guilt-Free Weekend

    With my pregnancy has come quite the sweet tooth! And while I always try to make “healthy” choices, a sweet every night {and let’s be serious, many days after lunch as well!}, I am searching the pantry for a little something. This summer a TON of my friends went on new health kicks from veganism to paleo, you name it. I am not really one to go for any of these extreme diets but I do love when one of their recipes inspire me, and today’s sure did, Paleo Chocolate Chips cookies.

    Loosely stated, the “Paleo” diet is based on eating like “cavemen”… it encourages eating vegetables, fruits, nuts, roots, and meat while excluding modern processed foods, dairy products, processed oils, salt, and alcohol. So by eating Paleo cookies {rather than my go-to cookies which are all processed!!}, I loved that I could still get my sweet fix without any guilt. Taste-tested and approved, my husband and I have love these cookies. Not quite as sweet at a standard sugary cookie, but great texture and crunch! I recommend giving them a whirl this weekend!

    Paleo Chocolate Chip Cookies:

    Ingredients:

    • 5 tablespoons coconut oil, melted
    • 4 tablespoons maple syrup
    • 4 teaspoons pure vanilla extract
    • 2 tablespoons unsweetened almond milk
    • 2 cups blanched almond flour
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon baking soda
    • 1/3 cup dairy-free chocolate chips

    DIRECTIONS

    1. Preheat oven to 350ºF.
    2. In a medium bowl, add the coconut oil, maple syrup, vanilla, almond milk, and beat to combine.
    3. In a separate bowl, combine the almond flour, salt, and baking soda. Stir well.
    4. Add the liquid and stir until combined. Fold in the chocolate chips.
    5. Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter about two inches apart. They will get bigger!
    6. Bake for 16 to 18 minutes, until the tops are lightly browned.
    7. Remove from the oven, and allow to cool for a few minutes before transferring to a wire rack.
    8. Serve warm with a cold glass of almond milk, and store any leftovers in an airtight container for up to three days {or I put mine in a ziplock in the freezer for a few weeks!}

    Shop the post:

    Photography by Yesi of Simply Lively

  2. Brie Dessert for your Summer Party

    While most people think of cheese for appetizers, today I wanted to share a rich and sweet brie that is perfect alongside your desserts. {And with 4th of July right around the corner, the pop of red goes perfectly well matched back to your red, white, and blue!!} To make my Brie Dessert, I needed brie, jelly, honey, berries, and sliced almonds to go on top. How to Make this Delicious Cheese Dessert: Take your oversized Brie {option to bake it at 350 for 10-12 minutes or serve cold! It’s really your personal preference!} and top with jelly of your liking….

    READ MORE
  3. Flower Pot Cupcake DIY

    As you saw in my Mother’s Day Tablescape, I created a centerpiece of beautiful desserts. This dessert in particular is too cute and a great DIY for you and the kids to work on before Mother’s Day dinner! So delicious and perfect for displaying! Hope you have fun making this recipe!! Directions for Flower Pot Cupcakes: Spray cupcake sheet with Baking Spray Combine 2 of the Pre-cut Pillsbury Sugar Cookie Squares into 1 ball Place each “ball” of dough in to the cupcake mold and press / indent the center to make a “flower pot” shape Place in oven at 375 degrees for…

    READ MORE
  4. Pastel Easter Milkshakes

    I had to share a closer look at these delicious and adorable Easter milkshakes I whipped up for my kids table. Not terribly unhealthy, they are such a fun and colorful dessert idea for the little ones! What you need: Coconut Dairy Free Ice Cream Skim Milk Food coloring of choice Low fat whipped cream Rainbow sprinkles Peep to garnish Tall glasses {I chose my Juliska Berry & Thread Clear Highball Glasses} Directions: Place 5 Scoops of Coconut Dairy Free Ice Cream in the blender with ​2 Tablespoons Skim Milk in blender. Mix until nicely blended. Add 2 drops of food coloring…

    READ MORE
  5. Watermelon Cooler Cocktail

    Nothing pairs with sunshine quite like fresh watermelon, so today I wanted to whip up a delicious and refreshing watermelon cocktail to serve as a compliment to my Spring party and party menu! What I love about the cocktail is the natural sweetness which comes from the watermelon itself, and the hint of lime which comes from the fresh lime juice. Also a fab mocktail, it’s quite the crowd pleaser so I recommend making a pitcher worth to place on a bar cart. One note if you plan to serve outside, I recommend placing ice separate {ie. in an ice bucket} as…

    READ MORE
what's going on this week on fashionable hostess...