Category Archives: Sweets

Salted Caramel Mocha Granola

 Salted Caramel Mocha Granola has all of the flavor of a Starbucks favorite! Just a few simple ingredients for this delicious sweet and salty snack!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

I am kind of the queen of granola in case you haven’t noticed. It is quickly becoming my favorite thing to play around with in the kitchen. I love how quickly it comes together and the endless variations of add ins and flavor combinations, but most of all I like having easy, delicious snacks around the house.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

My Mocha Granola recipe is our go to, but I decided to try putting a new spin on it. Last year around the Holidays I tried a Salted Caramel Mocha from Starbucks and was totally hooked. I rarely go for a super rich, chocolatey coffee drink, but this was basically heaven in a cup. All of my Starbucks gift cards from Christmas were gone in like a week, and my skinny jeans were feeling a little too tight. Luckily, it is not offered year round!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Once the idea for Salted Caramel Mocha Granola got in my head it was pretty much all I could think about. I thought of a couple different ways to approach it like adding a caramel sauce or making granola clusters with caramel in the center, but eventually simplicity won out and I settled on adding chunks of caramel in the granola and topping it with course sea salt.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Yum. Just yum.

This is the perfect afternoon pick me up or great over ice cream and yogurt! Give this a try, you won’t be sorry!

Salted Caramel Mocha Granola
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • ½ cup honey
  • ½ cup coconut oil
  • 1 tablespoon instant espresso powder
  • 3 tablespoons dark chocolate cocoa powder
  • 2½ cups old fashioned oats (I used gluten free)
  • ½ cup caramel squares, chopped
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350
  2. Combine coconut oil and honey in a medium size mixing bowl. Microwave 45 seconds or until coconut oil is melted. Add cocoa powder and espresso powder, stir mixture until well dissolved.
  3. Add oats and stir mixture until all oats are completely covered in the chocolate coffee mixture.
  4. Grab a large baking sheet and spray with cooking spray.
  5. Spread oats mixture thinly and evenly across the baking sheet.
  6. Bake 10 minutes, stir mixture, and add half of the chopped caramel squares, bake 10 more minutes.
  7. Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle the rest of the caramel over the granola mixture.
  8. When the granola is completely cool add the sea salt over the top
  9. Store in an air tight container

 

Double Chocolate Protein Bars with Coconut and Pecans

These no bake Double Chocolate Protein Bars with Coconut and Pecans are packed with oats, puffed rice, fruit, nuts, protein powder and chocolate! They are a cinch to make and give you a boost to get through the day!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I go through fazes.

I can go from ninety to nothing in a day. I can be so totally all into one thing, then totally uninterested the next day. Urgh. I really hate that about myself. I am trying very hard to change. To be a finish what you start-always do what you say you will do-make it happen kind of person. I feel like I am about 75% of the way there, but not quite where I want to be.

Two years ago we started revamping our house. Yes, two years. We tackled the floors, tiling, painting the walls and cabinets, new furniture, and new lighting, and then I hit a wall. I didn’t want to look at paint colors, carpets, cabinets, tile, light fixtures…no, just no. I was over it.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So our little remodel never made it past the front rooms of our house. Leaving the bedrooms and bathrooms untouched. You know what? I didn’t care. Not one bit. I just kind of thought..okay if we have house guest I will just close the doors or something. For two years my I don’t care attitude stayed. We had bedrooms with bare white walls and all was right with the world.

Until last week.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I woke up and on my way to the kitchen glanced into one of the guest rooms. Urgh…I hate you, I thought. White walls, plain carpet, cheap blinds. I walked to the front of the house, made a cup of coffee and looked at my pretty kitchen. Everything was in its place. Everything was exactly how I wanted because I had done it. Then I remembered I had once hated this kitchen. The cheap, stained laminate flooring, the ugly cabinets, the plain light fixtures. I peeked around the corner into the living room. My nice living room with pretty barnwood floors and lovely drapes. The living room that once had dingy carpets and an Ikea coffee table. It was a nice living room because I had made it nice.

A seed had been planted.

I stood in the door way of the plain, untouched guest room, coffee in hand and the wheels started turning. Suddenly, paint colors and light fixtures seemed interesting again! The humble little room in front of me had so much more potential than I had ever thought!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So, as I mentioned on Monday, I spent an entire weekend covered in paint. The room is far from finished. There is still a lot I want to do, but this morning I woke up, walked to the front of the house and glanced into the guest room. The pretty, freshly painted room with new furniture, new curtains, and new picture frames and I smiled.

It is pretty because I made it pretty. It is just how I want it, because I did it.

Sometimes we need to be reminded the only thing standing in our way is ourselves. Sometimes you just need to make it happen.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Of course a little help is never a bad thing! I made these Double Chocolate Protein Bars with Coconut and Pecans to give me something to snack on during the weekend. They take all of five minutes to make and require no baking. They are the perfect little pick me up that is totally guilt free!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Double Chocolate Protein Bars with Coconut and Pecans
Recipe type: Breakfast, Snack
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup coconut oil, measured solid
  • ½ cup honey
  • 3 tablespoons protein powder
  • 2 tablespoons dark chocolate cocoa powder
  • 1 cup oats (I used gluten free)
  • 1 cup Rice Krispies (I used gluten free)
  • ½ cup shredded coconut
  • ⅓ cup pecans
  • ⅓ cup chocolate chips
Instructions
  1. In a medium size mixing bowl combine the honey and coconut oil. Microwave for 45 seconds until the oil has melted.
  2. Add the protein powder and cocoa, stir well.
  3. Add the oats, rice, coconut, pecans, and chocolate chips until well combined.
  4. Line an 8x8 pan with foil, spray with cooking oil.
  5. Add the granola mixture to the pan and spread it evenly. Using your spatula press the mixture down into the pan. (the tighter the mixture is the less likely your bars are to fall apart)
  6. Place bars in the freezer to set, 15-20 minutes.
  7. Turn bars out onto cutting board, carefully removing foil, and slice into bars.
  8. Keep cold.

 

 

 

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Icing

It is a Monday that doesn’t feel like Monday!
Halleluiah!

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

I have spent the entire weekend covered in paint. When I cracked open the first can of paint I was 100% sure I was going to regret my decision to spend ALL WEEKEND painting by myself. Surprisingly enough, I have loved it. Mr. Maebell has been away on a hunting trip and he took the dogs with him so the house has been quite in the most fantastic way. Just me, a paint brush, and netflix.

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

We I have converted one of the spare rooms into an office. You heard me right, an office! Maebells is legit now! :) It is getting a nice coat of mossy/light green paint and a gallery wall so I can finally hang some wedding pictures. It is so refreshing to change things up. While I was out it I repainted a bathroom too!

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

If there is one thing I am sure of it is that any type of home improvement should be rewarded. Which is exactly why I made these Red Velvet Cupcakes with Vanilla Bean Cream Cheese Icing. They seemed like just the way to treat myself after a weekend of spackle, sand paper, and paint.

Gluten Free Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

So just in case your looking for a way to reward your self this holiday weekend whip up a batch of these little guys! You won’t be sorry!

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Icing
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • For the cupcakes:
  • 1½ cups gluten free bisquick
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons dark chocolate cocoa powder
  • ½ cup cold coffee
  • ½ cup buttermilk
  • 2 eggs
  • ⅓ cup canola or coconut oil
  • ½ teaspoon red food coloring
  • For the icing:
  • 8 ounces of cream cheese (I used reduced fat)
  • 2 tablespoons butter
  • 1¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean*
  • *If you don't have vanilla bean just use 1 tablespoon of vanilla extract total
Instructions
  1. Preheat oven to 350
  2. Combine the flour, sugar, baking powder, salt, and cocoa powder in a large mixing bowl until well combined.
  3. Add the coffee, milk, beaten eggs, oil and food coloring. Stir until mixture is completely incorporated and smooth.
  4. Spray a muffin tin with cooking spray, and carefully scoop the cupcake batter into the molds. (I used an ice cream scoop, it helps to give them nice round tops)
  5. Bake for 18-20 minutes or until set and a tooth pick comes out clean.
  6. Remove cupcakes from tin and let them cool on a wire rack.
  7. While cupcakes are cooling combine the cream cheese and butter in a large mixing bowl. This is easiest if you use a stand or hand mixer. Beat the cream cheese and butter for 30-45 seconds or until they are fluffy. Add the sugar and vanilla extract and continue to beat the mixture until all the sugar is incorporated and the mixture begins to thicken.
  8. Cut open the vanilla bean and scrape or squeeze out the inside seeds. Beat the frosting about 30 more seconds so the vanilla is distributed evenly.
  9. Store icing in the fridge until the cupcakes are completely cool.
  10. Frost cupcakes and enjoy.

 

Pina Colada Soft Serve

It is hot.
Like hot hot hot.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

Sunday afternoon I went to run a few errands and ended up cutting the day short because it was totally miserable outside. Make up was melting right off my face, and my car felt like it was a million degrees every time I turned it on. No thank you. I would rather do all my shopping online than deal with a heat index of 104!
I walked right into the house ready to make a smoothie but ended up making this Pina Colada Soft Serve by mistake.
Talk about a happy accident.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This has the perfect soft serve consistency and it was loaded with pineapple and coconut flavor. Just the refreshing mid afternoon pick me up I needed! I topped the soft serve with toasted coconut which added a whole lot of flavor and a little bit of crunch.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This makes the perfect snack size for two people or one super hungry person who needs to cool off! (um, yeah I ate both bowls)

What are you waiting for? You’re only five ingredients and 30 seconds away from tropical bliss!

5.0 from 1 reviews
Pina Colada Soft Serve
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen cool whip (I used fat free)
  • ½ cup milk
  • 2 tablespoons coconut
  • 2 teaspoons honey
  • ½ teaspoon coconut extract (optional)
Instructions
  1. Place all ingredients in blender and blend for 20-30 seconds. You may enjoy it immediately or put it back in freezer to firm up to a harder ice cream consistency.
  2. If you wish to add toasted coconut just set your broiler to low and sprinkle about ⅛-1/4 cup of shredded coconut on a baking sheet. Let it set under the broiler for 30 seconds-1 minute or until lightly toasted. Watch closely! Let it cool before adding to soft serve

 

 

 

Black and Blue Crisp with Oatmeal Pecan Topping

Black and Blueberry Crisp with Oatmeal Pecan Topping

As you can tell by my teeny tiny dessert section on this blog, we don’t do a lot of desserts around here. Don’t get me wrong, we eat plenty of sweets, like granola bars, sweet breads, or fancy granolas. We just don’t do very many traditional desserts. The main reason is lack of self control. There are only two of us and we know no limits. So, in order for my skinny jeans to continue to fit, we just forgo them.

Black and Blueberry Crisp with Oatmeal Pecan Topping

Or at least we did…until these blackberries kept staring at me. They were just begging to be made into a fancy, warm, ooey, gooey, sweet, sticky fruit crisp with a perfect crunchy topping. So, one Sunday afternoon I decided to make it happen. The result? A-mazing. Seriously. So good. So good, in fact, that I ate it…ate almost all of it.

Oops.

Black and Blueberry Crisp with Oatmeal Pecan Topping

Don’t judge.

But once I put the ice cream on it for the photos what was I supposed to do?! It would be irresponsible to let food go to waste. Right?

See, I told you, total lack of self control.

There was a very small portion left for Mr. Maebell when he got home. He inhaled  it and requested that I please make more.

No problem. No problem at all!

Black and Blueberry Crisp with Oatmeal Pecan Topping

5.0 from 3 reviews
Black and Blueberry Crisp with Oatmeal Pecan Topping
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Filling
  • 2 cups fresh blackberries
  • 1½ cups fresh blueberries
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • For the Topping
  • ½ cup old fashioned oats (I used gluten free oats)
  • ¼ cup flour (I used gluten free flour)
  • ¼ cup chopped pecans
  • 3 tablespoons brown sugar
  • 2 tablespoons of butter
Instructions
  1. Preheat oven to 350
  2. In a mixing bowl combine the berries, sugar, and corn starch until berries are completely covered.
  3. Grab a large cast iron skillet or deep dish pie pan and spray with cooking oil.
  4. Pour berries into pan.
  5. Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Then cut in the butter with a pastry cutter or use your hands to blend in the butter. It should be combined well and the mixture will be crumbly.
  6. Pour the oatmeal topping over your berries, making sure to distribute it evenly.
  7. Bake 20 minutes and serve warm with ice cream.