Honey-sweetened Orange Curd Bars (gluten-free & dairy-free)

We are finishing up a great week with a mission team from one of our supporting churches. I am always exhausted when the teams leave, but feel spiritual full from being able to fellowship with other believers & friends!

The last few weeks have been emotionally draining for me. A lot has been happening and God is opening new doors and closing old doors, but...

it's all good.

Basically, we are heading for a new adventure soon. I'm sure you will know soon enough (or you can go to our ministry blog and subscribe to stay updated) Please keep us in your prayers, thanks!

Now, these bars...

I really don't need to say much about these bars. I think the pictures speak for themselves. A thousand words, right?

These guys are so good and totally guilt-free. We even enjoyed it for breakfast one morning!

I didn’t think of this until after I took the pictures, but I think some homemade chocolate syrup would be the “cherry on top” for these delicious curd bars!!

Honey-sweetened Orange Curd Bars

(Gluten-free & Dairy-free)

1 3/4 cup almond flour

1/4 cup coconut flour

3/4 tsp sea salt

1/2 cup butter (or coconut oil for a diary-free option)

1/4 - 1/3 cup honey

1 - 2 Tbsp orange zest

2 tsp vanilla

1 egg

1 recipe of orange curd

Make the orange curd (if you haven’t) and let it cool in the fridge.

Preheat oven to 375 F. Grease an 8 x 8 square or circle pan. Set aside.

Mix together dry ingredients in a large bowl.

Mix together wet ingredients and pour over the dry ingredients. Mix until well combined.

Evenly spread the batter into the greased pan. Place in the middle of the oven and let it bake 15-20 minutes or until the top and edges are lightly brown. It may puff up a little, but no worries.

When done, test the middle with a toothpick or knife. It should come out clean. Set it aside and allow it to cool completely.

When cooled, spread the orange curd evenly on top and let it firm up in the fridge, if needed. We think it tastes better cold than room-temperature!

Before serving, sprinkle some orange zest and coconut flakes on top.

Also, don't forget the chocolate syrup... I know it will be amazing!

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Celebration GIVEAWAY: Simply Sugar & Gluten-Free and Gluten-Free Cupcakes

Today is the first celebration giveaway for the month!


We are celebrating my mom's birthday today. I wish I could be at her house right now, whipping up a batch of cupcakes using coconut flour from Elana's awesome cookbook. I would probably make either the German Chocolate Cupcakes (already made this once for her.. so GOOD! This recipe actually inspired me to make an ice cream version) or Red Velvet Cupcakes or Cookie Surprise Cupcakes or... there's so many good recipes!

Before I get into the giveaway... let me tell you about my mom.


She is a beautiful woman of strong character and a generous giving heart. The Lord has given her many skills and gifts... music, writing and teaching being her three strongest skills/gifts. She has wrote many songs that the Lord has given her to bless those around her. I hope one day these songs will be sung to the world and I'm sure it will... if not here in this world, then for sure in heaven!


My mom has gone through a lot of pain since she was a child, but God is bringing her through a time of healing that is hard, yet amazing to watch.


Often, when I look at her and all that she's been through... I see that she is a beautiful mess that God is lovely and patiently cleaning through.


I've watched her live her life of daily renewing her mind and choosing to believe in God's grace & mercy through everything... God has taught me so much through her!


Even though she is imperfect in so many ways. She is a woman of integrity, faith and prayer... that's what makes her so beautiful. I love you & Happy Birthday Mommo!


Now, the giveaway!


To one winner, I am giving away 2 gluten-free books:

Simply Sugar & Gluten-Free contains over 180 recipes, 140 of which have never been published on Amy's blog, Simply Sugar & Gluten-Free. Her mouth-watering recipes can be made in 20 minutes or less... that's nice for those of you who lead busy lives! Here's a short bio about Amy:

Amy started the popular food blog Simply Sugar & Gluten-Free in May 2008 to share her passion for healthy living. She has abstained from refined sugars and wheat since 2004 and, as a result, is maintaining a 60-plus pound weight loss. Over the years, Amy has learned that eating healthier doesn’t equal deprivation.


In 2012, Amy is launching Nourished (with Jen Cafferty), the first gluten-free and allergen-friendly food blogger conference. Attendees will be able to learn and share with along with other professionals in their field.


In addition to owning a small business, Amy teaches local sugar-free, gluten-free cooking classes. She holds a Bachelor of Psychology and a Master of Education, both from The Ohio State University. Amy has also studied Baking & Pastry Arts at The Institute of Hospitality and Culinary Education at Collin College and spent many years working both the front and back of the house in restaurants. Previously, Amy taught elementary school and owned one of the premier pet care companies in the North Dallas area. She lives with her husband and four dogs in Dallas, Texas. If you are interested, you can read more about her here.

You all know how much I love baking with coconut flour. When I first learned that Elana was writing another cookbook using coconut flour... I was already in line to get my copy! Gluten-Free Cupcakes has beautiful photography and delicious recipes that are simple to make, yet look so elegant!

This fabulous book features:

• 50 gluten free recipes for cupcakes and savory treats
• 14 recipes for frostings, fillings and toppings
• 25 cupcake recipes that use coconut flour
• 9 cupcake recipes that use almond flour
• 4 flourless cupcake recipes
• 12 cupcake recipes that use both almond flour and coconut flour
• 41 dairy free cupcake recipes
• 8 dairy free frostings, fillings and toppings
• 5 vegan frostings, fillings and toppings
• 38 nut free recipes
• 10 cupcake recipes that use arrowroot powder 

If you are interested in more information, please read here. Like I said earlier, I've already tried her recipe for German Chocolate Cupcakes and they were simply luscious! Next I want to try the Cookie Surprise Cupcakes... oooh yummy. The only downside is not being able to get almond flour. So, I will have to compromise a little  ;o)

How to Enter

Just leave a comment below on what you did today! (1 entry)

To maximize your odds of winning, you can leave a comment every day! (one comment per day strictly enforced)

3 bonus entries:

Follow Amy's blog Simply Sugar & Gluten-Free (1 entry)

Follow Elana's blog Elana's Pantry (1 entry)

'Like' Just Making Noise on Babble (1 entry)

So, you can have a total of 4 entries today and one everyday until December 31st January 14th! This giveaway is only open to US residents and the winner will be selected via random.org at the end of this month. Winner will be contacted in January.

Also, don't forget you can purchase Just Making Ice Cream for a suggested donation of $8 through this month! That is $4 off the original suggested donation.

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Mexican Chocolate Coconut Tres Leches Cake (Gluten-Free!)

I have a confession to make...

I've kept this recipe from you all for 2 years now...

Why? Well, life happened! Moved to Honduras, no internet for 9 months, pregnant with little man and a year of adjust to the cultural shock all rolled together in the last 2 years.

Will you all forgive me? Will you still love me?

Whew! Glad to get that out in the open. I am thrilled to finally get this yummy, moist, rich cake out of my secret files and share it with you all!  ;o)

So... yeah, I made this cake back in Christmas of 2009 when we were living in Costa Rica. I mentioned this cake back when I was doing the Heavenly Sugar giveaway and my friend Katie (who won the giveway) requested the recipe for this cake. So sorry it took this long, Katie! Thanks for understand ;o)

As most of you probably already know... Tres Leches is Three Milks Cake and is a very popular cake among the Latin Americans. I remember having my first taste of it back when we were missionaries at Rancho Sordo Mudo (located in Baja California).

It was sugary, soggy and milky... yeah, I didn't like it.

I would always try a bite whenever a family would bring their kid a Tres Leches Cake for their birthday... hoping there might be one that I would like. No luck.

So, when I got the Heavenly Sugar packet to review and saw the 2 cans of sweetened condensed milk in the box... I knew exactly what I was going to make.

I started looking around online for recipes, I did not see anything that interested me because I wanted to go for something more unique & healthy (of course!) with the flavor and ingredients.

Found NOTHING... well, I did find a couple gluten-free recipes, but they called for all these different kinds of flours that I don't use and weren't exactly healthy.

I started thinking... what about coconut flour?

The coconut flour is PERFECT because all the eggs it calls for creates a wonderful sponge to absorb the tres leches... YES!

That's how I came up with this unique & healthy Mexican Chocolate Coconut...

Chocolate Coconut Tres Leches Cake (Gluten-free!)

Chocolate Coconut Cake
3/4 cup coconut flour, sifted
1/4 cup cocoa powder
1 tsp sea salt
1 tsp baking soda
10 eggs, separated
1 cup coconut oil or butter
1 cup raw honey
1 Tbsp vanilla extract
1 Tbsp cinnamon


Set oven at 325 F. Greased a 9x13 pan and dust with coconut flour.


In a small bowl combine the flour, cocoa, sea salt and baking soda. In a large bowl blend together the egg yolks, oil, honey, vanilla and cinnamon. Add dry ingredients into the large bowl and blend together till smooth (very well combined). 


Put egg whites in a clean glass bowl, sprinkle some lemon juice and beat till stiff peaks form.
Fold egg whites into the batter and be careful not to over mix!


Pour mixture into 9x13 pan and bake for 35-40 minutes. Before taking it out, test it with a knife and if it comes out clean… it is done.


Remove cake from the oven and allow it to cool completely. If desired, turn the cake unto a large plate or keep it in the pan.




Tres Leches Sauce
8oz Heavenly Sugar sweetened condensed milk
1 14oz. coconut milk or evaporated milk
1 cup whole milk or cream


Pour milks into a large jar and mix very well. Pour over the cake slowly in sections. Do not pour it all at once!


Note: if the coconut milk is very thick, you will need to water it down till it is the same consistency as regular evaporated milk.




Mexican Chocolate Sauce/Frosting
1 cup dark chocolate
1/2 cup coconut oil or butter
1-3 Tbsp raw honey
1 Tbsp cinnamon
1 tsp vanilla
pinch of sea salt
pinch or more of hot chile powder (optional)


In a small saucepan over low heat, melt chocolate and coconut oil or butter. Stir in honey, cinnamon, vanilla, salt and optional chile. Let it cool. Heavily drizzle it over the cake (if desired) and serve!


If you want it more frosting-like… place the sauce in the freezer for about 15 minutes. Remove from the freezer and whip the frosting with a hand blender until fluffy and thick. Carefully frost the cake and serve!


Have a wonderful Merry Christmas! Please let me know if you make this... I do hope the recipe with give you the same success I've consistently had over the last 2 years.


My family raved over this cake and I will be making it again this year  ;o)

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Carrot Molasses Mini Muffins (Gluten-free!)

This week is Holy Week here in Honduras... we are taking the week off and spent much needed family time. Our home church was here last week and it was an awesome time of fellowship and encouragement. We miss them and look forward to seeing them this fall when we come state-side. Please stop by the RO4Y blog to read up on what we are doing here.

Anyway...


Are these little muffins adorable? Is my little girl adorable? Sorry, couldn't help it!  :o)


I'm excited to be able to make mini-muffins using my tin mini muffin pans that my mother-in-law got for me. They make fantastic snacks for all of us, especially now that Naomi is going to Kindergarden in the mornings (primarily to learn Spanish). Like clockwork, she asks for her snack exactly at 9:30! She's funny that way  :o)


Anyway, I wanted to make carrot cake in a muffin form using coconut flour. I got this recipe from Elana, but made a few changes... such as adding in some spices, nuts, raisins and molasses to give the muffins that moist, spicy carrot cake style... oh yum!


You will see below that I've given you the option of how much honey and molasses you want to use for the mini muffins. If you don't want a strong molasses flavor than go with 3 Tbsp honey and 1 Tbsp molasses. Using half and half... I found the molasses very light with a  slightly spicy flavor. These yummy guys are sure to please the whole family and are great travel snacks!

Carrot Molasses Mini Muffins

1/4 cup coconut flour

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

3 eggs

1/4 cup coconut oil, butter or other

2 Tbsp honey (or 3 Tbsp)

2 Tbsp molasses (or 1 Tbsp)

1 Tbsp vanilla extract

1 cup carrots, grated

1/4 cup raisins, soaked in water

1/4 cup chopped walnuts

Preheat oven to 350. In a small bowl, soak the raisins in some lukewarm water and set aside. Grab another bowl and combine coconut flour, sea salt, baking soda, cinnamon and nutmeg.

In a large bowl, mix together eggs, oil, honey, molasses & vanilla. Add in dry ingredients and blend till very smooth and wet. Drain raisins and fold in carrots, raisins & chopped walnuts.

Grease and powder the mini muffin pans with oil and coconut flour. Spoon in 1 Tbsp of batter into each cup. Bake for 10 - 15 minutes. Let it cool completely before removing it from the cups to insure that it the whole muffin will come out.

Have a great week everybody!

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Chunky Monkey Muffins (Gluten-Free)

I am happy to FINALLY pull these yummy guys out of my files. These easy, delicious muffins are great to travel with! I’ve made these the last few times we’ve traveled and love how nutritious these guys are. Full of fiber and protein, yet lightly sweet to satisfy the sweet tooth… these muffins are fantastic alternatives to the awful, expensive airport food.


Dairy-free, sugar-free, gluten-free and wheat-free… these guys are so good that you wouldn’t even know that they are so healthy too! Each bite just simply melts in our mouths. The last time I made these guys… I chopped up some dark chocolate chips to throw in and it was the perfect touch. You can skip the chopping if you want small gobs of chocolate, but we like the tiny bits and how it spreads evenly throughout the muffins… giving us more chocolate with each mouthful :o)


I usually use coconut oil when I bake, but I have a bucket of palm shortening left from my review and wanted to try it out in baking. I noticed that these muffins were very moist and soft when I used the palm shortening… plus if you are not a big fan of the coconut flavor, palm shortening is a good alternative because it has no flavor.


I usually like to use very ripe bananas and only need 1/3 cup of the coconut sugar paste to lightly sweeten the muffins, but if the bananas are not very ripe… then I increase the sweetener little by little till I get the perfect amount of sweetness. You can use raw honey or other for your sweetener, but I love the coconut sugar for its caramel-like flavor, low GI count and rich source of vitamins and minerals… learn more about this fantastic sweetener!


Now, I want to go whip up a batch of these guys!

Chunky Monkey Muffins (Gluten-free)

• 1/2 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 6 eggs
• 1/3-1/2 cup coconut sugar paste or honey
• 1/3 cup melted palm shortening, coconut oil or butter
• 1 Tbsp vanilla
• 3/4 cup mashed bananas
• 1/2 cup chopped crispy pecans
• 1/3 cup coconut flakes
• 1/3 cup chopped dark chocolate

Preheat oven to 350 F and greased the muffin pans.

In a small bowl, mix together coconut flour, sea salt & baking soda. In a large bowl, mix together eggs, coconut sugar, palm shortening, vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate. Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of milk!

Please share with me some of your favorite traveling foods!! Hope you will enjoy these guys as much as we do. Let me know what you think and have a wonderful week! Hugs!

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Delicious Spiced Fish Sticks (Gluten-free)

Whew! I hope everybody had a wonderful Christmas! Are you all looking forward to the New Year?!  I can't believe how fast time flies.


We are getting ready to head off to California tomorrow morning EARLY and have a long day, but prayerfully the flights and everything will go smoothly. We will be in the LA area for several days and I hope to go to the Santa Monica Farmer's Market with Ann Marie (aka CHEESESLAVE)... I'm so excited! Then we are heading to Murrieta to a Missions Conference. We are really looking to that and excited about our move to Honduras. 

Now I thought I could share with you a delicious recipe that I've been saving...


I loved fish sticks growing up... I hated fish, but LOVED fish sticks. Yes, the kind that you find in the frozen section, line up on your cookie sheet and pop in the oven for about 20 minutes. I used to put a TON of ketchup on my plate and scooped huge amounts into my mouth along with a yummy bite of the fish stick. My parents would ask me... "would you like fish sticks with your ketchup?" LOL! Glad to say those days were over once I got into the high school swim team, but now I can bring those days back with a healthier, homemade version...

I was inspired by Elana to make these fish sticks, but wanted to spice them up a bit and I've used coconut flour or rice flour instead of almond flour. Making these fish sticks was a breeze and when I took my first bite fresh off the cast-iron pan... I was swept away by memories of my past love with fish sticks, but these fresh homemade fish sticks were so much better! 

Fresh fish, fresh spices and good quality oil... how much better can it get?!

I spiced up the flour with Achiote (known as annatto in english) which gave the fish sticks a nice golden tone and mild flavor. It is mainly a natural food coloring that is used heavily in Latin American and Caribbean cooking. Achiote is not an herb, but the seed of a fruit native to tropical America (bixa orellana). It grows on a little pretty tree, sometimes called the Lipstick tree because it bears vibrant pink flowers.

Achiote has been used since pre-Columbian times and the indians used it to decorate their bodies, clothing and utensils. Central American cooks are never without achiote in their homes like we are never without salt & pepper! Not only does achiote give color, but it mildly flavors... possessing an earthy aroma which hints of paprika. I was also surprised to find out how useful and good this stuff is for us! Known as the "Ancient Aztec Antioxidant" by this article:

The mysterious red seed in the spiny, hedgehog-looking pod certainly seems strange looking and maybe even downright dangerous, but it’s actually quite a traditional part of both Mexican cuisine and Caribbean folklore and herbal medicine. Achiote, otherwise known by its Aztec name of achiotl, comes from the Annatto tree (Bixa orellana), and is known for the brilliant saffron color its seeds exhibit after the pods split open to reveal their tiny inhabitants. Indeed, achiote is often used to dye foods like rice, and sometimes used as a substitute when saffron itself is too expensive. It’s also a very common natural source of food dye in the USA, where it is more commonly known as annatto. But did you know that achiote has a powerful legacy of healing and antioxidant effects?

Traditionally, the achiote seed has been involved in everything from decorative painting to food-preparation to ritualistic evil-banishing ceremonies. Most of the time the achiote seed has been incorporated because of its highly pigmented red color – no wonder the mother plant is sometimes called the “lipstick tree”! This concentrated red hue can be extracted by boiling the seeds that emerge from inside the seedpod when it bursts open. The intense vermilion hue comes from the high concentration of bixin that the annatto seed contains. The little known fact is, though, that bixin is also an effective antioxidant – in studies done on small mammals, it has proven to heighten “cell-mediated and humoral immune response”. Bixin is similar to beta carotene, but bixin is generally seen as the more stable of the two compounds.

The leaves of the achiote plant are also powerful; applied directly, they have anti-inflammatory effects and so they’re often incorporated into injury treatment as well as prescribed for fever and disorders of the digestive system that involve disrupted blood flow. Some say achiote has mild laxative properties as well. The consensus about achiote is that it is effective in drawing out toxins; for this reason, it’s also been traditionally used to treat snakebite.

Most of us don’t have an achiote tree in our backyards. The species itself is tropical, finding its home in the Amazon rainforest and in surrounding areas. However, it’s still possible to obtain achiote in many forms – many groceries that cater to Latin American foods carry this fantastic herb which can easily be used to add both spectacular color and antioxidant benefits to whatever dish you’re cooking! Next time you’re in the market, have a look – incorporating achiote into your diet can be a fantastic idea. The ancient Aztec civilization was on to something when they brought this little seed into their daily rituals.

I should be using this stuff more often! You can buy achiote in seed, paste or powder form in your local Latin American market. It's also a cheap alternative to saffron!

Anyway, these were a BIG hit with my family and made great leftovers. Simply pop them into the toaster oven to warm it up all crispy again. My girls couldn't get enough of them... Naomi ate till she was stuffed, but the next day she asked for them when snack time came around and I was happy to give them to her!

Spiced Fish Sticks (Gluten-free)

• 1 pound white fish (such as Tilapia or Mahi Mahi)
• 2 eggs, whisked
• 1 cup brown rice flour
• 1 Tbsp achiote powder
• 1 Tbsp oregano
• 1/2 tsp cayenne powder
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 1/3 cup coconut oil, palm shortening or olive oil

Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there's any).

Place eggs in a small shallow bowl. Mix together flour, spices, black pepper & sea salt in another small shallow bowl.

Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there's enough room around them so that they don't stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more shortening or oil (4 Tbsp) to the pan and fry remaining batch of fish sticks.

Serve with freshly squeezed lime and tatar sauce or homemade ketchup.

Hope you will enjoy these as much as we did!

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Strawberry Coconut Muffins w/ Strawberry Cream Cheese

Update: Please head over to our RO4Y blog and read about our time in Honduras! We will be posting more over the next few weeks, but it is a start... we are so excited!

Before we talk about these yummy yummy muffins... I want to announce the winners for the Spunky Coconut Cookbook & Organic Evaporated Palm Sugar giveaways!

The winner of the fantastic Spunky Coconut Cookbook is: Ann Marie! Congratulations!! I seriously wish I could give every one of you who entered the giveaway a free copy! This book is simple and inspiring... a must have for those who are trying to live a gluten, dairy & sugar free lifestyle.

Now, the winner to receive a free bag of Organic Evaporated Palm Sugar is: Brittney Harmon! Funny, she's a great friend of mine from CA... Woohoo Brit! Now you must make your chai for me :o)

Now, speaking of gluten, dairy & sugar-free lifestyle... the muffins...

These are THE. BEST. muffins we've had so far made with coconut flour. Oh my! I actually made these girls over a month ago and we've enjoyed them a few more times since then. Since I made them I was trying to decide if I should post these muffins or not... then after a few weeks went by I decided to go for it. Share the love, right?

I made a few changes, but it breaks my heart that I can't claim this recipe completely mine :o) LOL!! I actually found this over at Elana's Pantry, she made them with blueberries.... which can be bought here at a "gringo" grocery store for a whopping $12 a bag (a very small bag & Dole brand) of frozen non-organic blueberries. No thanks, I'll just stick with a local fruit that is in season... strawberries!!

Yes, I did mentioned that strawberries pretty much grow year around here in Costa Rica, but they are at their peak time right now. Thankfully, I found a source of organic strawberries because they are listed on the Dirty Dozen. I've been buying 2 kilos every week now and storing them away in the freezer for smoothies and baked goods. I am so glad to have strawberries around now that mangos are not in season anymore. I was going crazy for a few weeks trying to find something to replace my mango addiction... yeah, it was tough :o)

Anyway, the reason why I say that these muffins were the best we've had is because I've tried 2 other muffin recipes that call for coconut flour. They tasted good, but had a very heavy and dry texture. Elana's muffins are light & fluffy with just the right amount of sweetness. I'm sure the blueberries taste wonderful, but the strawberries were fantastic with just the right amount of tartness to balance the mellow sweet flavors of the coconut flour. We've been enjoying them for breakfast topped with Strawberry Cream Cheese and we were surprised to find them very filling. My girls loved them and chowed them down, but Tabi's favorite is the cream cheese... she couldn't keep her fingers away even while I was taking pictures of the extras:

See how she dug her finger in there?! I was scolding her while she was sitting there waving that cute little finger over the muffins. She had on the this adorable mischievous face and was giggling like crazy... finally she snuck her finger in there while I was snapping away. I decided to just go with the flow and kept snapping away while she licked her finger and dung back in for some more. Then, Naomi sneaked over and decided to join in on the fun with the other muffin! My girls are so fun and crazy:

She got one last strawberry cream cheese finger coated lick... I took them away...

then we ate them :o)

Strawberry Coconut Muffins

• 1/2 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 6 eggs
• 1/3 cup raw honey
• 1/3 cup coconut oil
• 1 tsp vanilla extract
• 1 cup strawberries, fresh or frozen & chopped

In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl, mix well the eggs, raw honey, coconut oil and vanilla. Mix dry ingredients into the wet, blending with a hand mixer or simply with your hand and a fork. Gently fold in strawberries.

Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 - 3/4 full.

Bake at 350° for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.

Strawberry Cream Cheese

1 cup homemade cream cheese (store bought is fine)

1 cup chopped strawberries, fresh or frozen

1 - 3 Tbsp raw honey

Put everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready... generously top each muffin and enjoy!

So YUMMY! I wish I could go make some right now, but we are taking off tomorrow to the Caribbean side of Costa Rica with my in-laws. They wanted to take us there for Christmas and I am excited to explore the food over there. We will be back next week and hopefully I will have time to share about our time before we take off to the states...

Have a great week!

This is part of the Real Food Wednesday hosted today @ Kelly the Kitchen Kop.

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