Welp. It happened. We hit our first 100+ degree day here in Arizona and it's only May.

It's fine. I'm fine. We're fine. 

Summer heat usually puts me in a big funk (bring on alllll things fall and winter and I'm a happy girl) but the last two years have left most of us in a big funk and I am determined to inject so much joy into this year I started with healthy ice cream.

Or what is most commonly called "nice cream".

Made with three simple ingredients, this was a HUGE hit with the kids. They feel like they're getting an indulgent treat every day and we are finding a fun way to connect in the kitchen AND stay cool.

Because the good Lord above knows we will need it for the next few months. 

Do you have a favorite Nice Cream flavor? We also did  a batch of Cinnamon Roll that I will add to the blog soon too!

​ We just got new popsicle molds and are on the hunt for a good ice cream maker and we have SO many ideas for this season!

Share your favorites below! 

It's officially winter here in southern Arizona - which means it's 70 in the day and our coats and fuzzy socks come out for the 50 degree mornings. 

A girl that's never spent more than a weekends vacation in the snow, this is winter to me and with that comes the want for cozy, warm, rich and comforting foods. 

And the occasional warm, fresh-from the oven, ooey-gooey treat.

I was never a chocolate lover as a young kid or teen, and even my son is just starting to come around to the deep, rich flavors of a good cacao, so it wasn't until much later in life that I started to appreciate the brownie. 

As a matter of fact, making these this weekend was the first time my six year old son had ever tried one. 

What I love most about these? They are moist and fudgy and grain-free! Also gluten-free, nut-free, dairy-free and soy-free, they will fit nicely into most food allergy families. Just skip these ones if you can't bake with eggs. 

Quick to whip up, I suggest making a double or triple batch. Especially if you plan to share - because these go quick! 

Ingredients
2 eggs
1/2 C. avocado oil or vegan butter
1/3 C. cassava flour (I use Otto's, Anthony's or It's Just)
1 tsp. vanilla extract
1 C. coconut sugar 
1 C. dark chocolate chips (we love the Enjoy Life morsels)
2 TSBP. cocoa powder
pinch of sea salt (optional, but great for minerals and flavor!)

Directions

1. Preheat oven to 350 degrees and grease an 8x8 cake pan with avocado oil or avocado oil spray. 
2. Melt butter in a small saucepan. If not using butter pour oil into saucepan. Add chocolate chips and heat until melted. Set melted chocolate aside.
3. In a medium bowl, or in your standing mixer bowl, beat eggs and coconut sugar until frothed.
4. Add in melted chocolate until mixed.
5. Add cassava flour, cocoa powder, sea salt (if using) and vanilla. Mix until combined.
6. Pour batter into oiled pan and bake for 15 minutes.
7. Remove from oven and tap to remove air bubbles. 
8. Bake for an additional 12 minutes or until your toothpick comes out clean. 
9. Allow to cool completely before slicing. Top with fresh fruit or dairy-free vanilla ice cream. 

Hello my lovelies! 

With this being a very busy year that included renovating our new home, moving into said home, buying a new business, growing our current ones and raising and homeschooling a busy toddler, I have intentionally decided to slow waaaay down in December. 

It has felt so good.

It's hard for me to lay things down. Especially when they feel like they are 'good' things. Yet I had so many balls in the air that I just couldn't handle all I was juggling and I was starting to get sick more often (which hasn't been the case in our home since we went more natural), and I was just run down and on edge and I finally said, no more. 

Our month has looked a lot like more intentional family time, date nights, traditions new and old, a lot of Christmas movies and baking. All. The. Baking.

We have some exciting news announcing in January, and it's sure to be a new season of busy, so for now I will bake and ice to my hearts content and enjoy every moment of peace this season of our Savior offers my weary heart. 

These Gingerbread Men are gluten-free, dairy-free, extra moist and subtle. 

We served them to family before a night of looking at lights and we got an overwhelming response of these being the "best gingerbread cookies ever!"

So, not to toot my own horn, but I've heard these are pretty good. ;) 

If you're looking for a Paleo/Grain-Free version, you can swap the All-Purpose Flour for Almond Meal. 

Ingredients

• 2/3 c. molasses
• 1 large egg
• 2/3 c. vegan butter
• 1 tsp. vanilla extract
• 3/4 c. coconut or maple sugar
• 3 1/2 c. all-purpose GF flour (almond flour for paleo)
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1 TBSP. ground ginger
• 1 TBSP. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground cloves 

optional: royal icing or allergen-friendly, dye-free white icing. 

Directions
​

• In a large bowl beat butter for 30-60 seconds with a hand mixer until creamed. 
• Add coconut or maple sugar and molasses and mix again until blended. 
• Beat in the egg and vanilla on high speed for 1-2 minutes. Scraping bowl as needed. 
• In a medium bowl, whisk your GF flour, baking soda, salt and spices until mixed well. 
• Add the dry mix into your wet ingredients and bear on low until combined. Your dough will be very sticky.
• Divide dough into two halves and wrap each in plastic wrap, forming into a thick disc. 
• Refrigerate for a minimum of four hours, overnight is best. We did ours for six hours. 
• Once chilled, preheat oven to 350 degrees. Line a few baking sheets with parchment. 
• Remove one disc of your dough and on a generously floured surface roll out 1/4 inch thick. Use your cookie cutters to make your desired shapes and transfer to your sheets.
• Bake for 10 minutes for medium shape cookie cutter cookies, for smaller cookies, bake for 8 minutes and for oversized or large cookies bake for 12 minutes. 
• Allow to cool for ten minutes before transferring to cooling rack. 
• Allow cookies to cool completely before decorating.  
• Enjoy your little festive friends!