Gingerbread season has arrived!!!!!!!!!!!!!!!!!!! Insert all the exclamation points and fun, festive happy dancing, here!!!!!!!!!!!!!!

Could I be anymore excited?!
Please tell me you read that in the voice of Chandler Bing (hello, Friends for life), if not, go back and read it again . . . I’ll wait . . .

And just in case you weren’t sure, the answer is no, I could not be any more excited – choosing to ignore the fact that gingerbread season means that Christmas is just around the corner and I haven’t even come close finish my Christmas shopping yet . . . am I stressed . . . little bit but . . .

I have a fresh batch of gingerbread muffins so I’m choosing to focus on that.

Please tell me I’m not the only one who is crazy excited for all things gingerbread?!

I don’t know what it is about that combination of spices, it just makes me feel all the fun and festive feels (just in case you didn’t know, Christmas is my absolute favourite) and warms me down to the depths of my soul.

Maybe it’s because gingerbread is not something we have everyday. The acceptable window for gingerbread consumption is just a few short weeks, really just the month of December, so I think that helps to make it extra special.

Speaking of extra special . . .

You guys, these gingerbread muffins . . . where do I begin ?!

Aptly named the best ever/ my absolute fave because they really truly are. By December 4th and I may have made them 3 times already . . . Im sorry it took so long for me to share them with you, life has been cah-razy, I know you get it . . . but, one bite of these light, fluffy, perfectly spiced gingerbread muffins and all will be forgiven . . .

Yes, they really are THAT good!

Soft, tender, subtly sweet, perfectly spiced and just all kinds of wonderful.

Made with just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 20 minutes!

Serve them simple as they are, drizzle with a traditional powdered sugar glaze or a little melted coconut butter. Extra cinnamon for me please!

Or you totally serve them with this whipped vanilla cream cheese frosting, or this espresso cream cheese frosting or even this dark chocolate espresso ganache – or make a platter with some of each! ← this will be happening!!

However you choose to do it you really can’t go wrong!

Perfect to have on hand to fuel the frenzied, frantic , last minute Christmas shopping or just because IT’S GINGERBREAD SEASON!!!!!!!

And just when you thought you couldn’t love them anymore, this recipes makes just 6-9 delicious little muffins so it’s perfect for those moments when you’re craving a slice of gingerbread (or 2) but don’t want to bother baking, or can’t be trusted with (←we’ve all been there) an entire loaf (or batch of 12-24)

And, these babies are 100% freezer friendly so you can totally get a head of the game, and make them now, pull them out of the freezer on Christmas Eve, Christmas brunch, sorted!

1 bowl + 7 ingredients ( a handful of spices) and 20 minutes and you too could be devouring this deliciousness!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly !!

All natural, quick and easy, subtly sweet, soft and tender, perfectly spiced gingerbread muffins . . .

From my heart to yours, enjoy xo

Let the festive fun, begin!!!!!!!

• I used Macro Mike limited edition caramel popcorn plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount if you want to try it & believe me, you do!
• You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!

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Question of the day –

What’s your fave festive treat??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Classic Style Gingerbread Muffins first appeared on Better with Cake.

I got so many messages and requests for a recipe for healthier gingerbread cookies, consider this my Christmas gift to you.

Subtly sweet, perfectly spiced, thick and fluffy, soft baked gingerbread cookies – aka the Christmas cookie of my dreams!

It’s no secret that I love me some gingerbread but it has to be good gingerbread. A lot of the time store bought gingerbread can be a bit dry and tasteless or waayyyyy to spicy, and that’s coming from a spice lover.

So here I am, delivering to you, as requested THE PERFECT soft baked gingerbread cookie.

Thick and fluffy, soft and chewy, subtly sweet, perfectly spiced, simply, divine!

Finished with a generous sprinkling of my fave heart and belly-warming gingerbread spices (think → cinnamon, ginger, nutmeg, cardamom and cloves) then, before baking, I rolled them in a little cinnamon sugar (made with monk fruit and ground cinnamon) which although is totally optional, it’s highly recommended as it adds the most incredible, slightly crispy, gloriously caramelized, not to mention glittery, cinnamon, spiked, crust.

Sooooo good!

Crispy on the edges, soft, tender and deliciously chewy in the middle . . .

I mean would you just look at that texture?!

Serve them simply as they are, honestly, the flavor and texture of these gingerbread cookies are so on point and truly incredible they really don’t need anything else but, for those of you who insisted that you need a frosting, I have delivered not 1, not 2 but 3 options for you to choose from because I could not decide which one I liked better!

1 – A traditional glaze

2 – A white (or dark) chocolate drizzle – which if I’m going to add any kind of frosting might be my personal fave and last but not least,

3 – If you’re feeling a little fancy you could do a white chocolate ganache . . . even though it sounds a little fancy it’s super simple, oh so dreamy and 100% worth it !

However you choose to do it, you really can’t go wrong.

Subtly sweet, perfectly spiced, truly magical, secretly healthy soft and chewy gingerbread cookies! 

A few tips before you go get your soft-baked, secretly healthy, sugar free, paleo gingerbread cookie on:

Em, do I really need to chill the dough?
Answer = Yes! Im sorry, I know its kind of a pain especially if you, like me, have zero patience for baking but DO NOT SKIP THIS STEP (Im sorry for yelling but this is VERY important!) Chilling the dough is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!

Will waiting be difficult? Possibly for some- some being me, pls tell me I’m not the only one

Will it be worth it?! 100%!Absolutely, Oh so worth it!

Tips on how to chill the cookie dough –Place your cookie dough in the fridge for 30-60 minutes or you can pop it, bowl and all, in the freezer for 10-15 (which is what I usually do – see above to me having zero patience for baking.*Note – You can chill for longer than 30 minutes!  You can even mix it up and leave it to rest and chill in the fridge overnight if you like.

I like to keep mine in the fridge, I find the texure extra fudgy this way but as long as they in a sealed, airtight container, you’re good and they should keep well for at least 5-7 days (if they don’t get eaten before then!!)

Ok, I think that’s it but as always, pleaseif you have any questions feel free to send me an email, DM on Instagram or leave a comment on the blog post anytime. Always.

Now, its time for you to get your bake on!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but most importantly they really do taste all kinds of magical and I hope you love them as much as I do. Which FYI – is a lot – I’m talking, if a cookie could be a spirit animal, this would be mine!

1 bowl + 5 ingredients and a handful of spices  . . .

For my visual learners, click here for step-by-step pics / to cook along with me. Let me know if you have any questions. Anytime.

From my heart to yours, enjoy xo

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Question of the day –

What’s your fave Christmas cookie??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post My Fave Soft Baked Gingerbread Cookies aka – Gingerdoodles! {Low Carb – Keto – Paleo – Vegan Friendly } first appeared on Better with Cake.

I made these over the weekend to fuel my frantic packing frenzy – for those of you who may not know, spunky husband was just offered an amazing career opportunity down in Melbourne, the only down side is ;

1 – leaving our friends and family here in Sydney, of course but . . .

2 – They want him down there to start next week!

Chocolate and nut butter (and lots, and lots, and lots, and lots and lots, and lots, and lots of coffee) will definitely be required

Packing seriously stresses me out, even if it’s just going on vacation but to pack and move to a different state . . . that’s a whole new level of stress.

And did you know that stressed spelled backwards is desserts ?!

So naturally, instead of packing, I made brownies   . . .

And you guys, these flourless, peanut butter choc fudge brownies are everything a good brownie should be taken next level because, peanut butter!!!

I think you and I can both agree that like chocolate (and coffee) , nut butter just makes everything better!

Case and point . . .

Subtly sweet, seriously chocolaty, crispy on the edges, SUPER fudgy in the middle finished with a swoon worthy swirl of peanut butter and a pinch of flaky sea salt.

How have I never thought to make these before?!

You know how much I adore chocolate and nut butter , only as I live and breathe! Chocolate = edible happiness and nut butter is the glue that holds my body together , put them together and you get pure magic.

And that my friend is exactly what we have here!

Rich and buttery, fudgy, not cakey, my life is now complete!

Wait, eating this while drinking coffee = life complete!

Made with no refined flours or sugar using just a handful of ingredients that I bet you have on hand and can be  ready to devour in less than 20 minutes!

1 bowl + 1 spoon & 6 ingredients . . . stop what you’re doing, this needs to happen, NOW!

Sorry, I don’t mean to yell or be bossy but you guys, these brownies . . . you need them in your life like, yesterday! I mean , just look at them . . .

And – FYI – this recipe make 4 large, 6 medium or 9 bite size brownies so it’s perfect for those moments when you really want a brownie (or 2),  but you don’t feel like baking, or can’t be trusted with (please tell me I’m not the only one!? ) , an entire batch of 12-24.

If you’re cooking for a potluck , a larger family , a special occasion or holiday gathering or simply have more self-control than I do, feel free to double-triple-quadruple the recipe just make sure you remember to adjust the bake time accordingly.

And yes I have included a frosting recipe for those of you who prefer your brownies frosted but me . . . I’ll take mine, straight up just as they are with scoop (or 2) of salted caramel or vanilla bean ice cream!

All natural, quick and easy, subtly sweet, deliciously buttery, decadent, rich, flourless peanut butter choc fudge brownies . . .

Gluten Free – Dairy free – Refined sugar free –  Low carb – Paleo –  Keto &  Vegan friendly !

1 bowl, + 6 ingredients . . .

Who wants to come help me pack, I have brownies . . .

{Small Batch} Flourless Peanut Butter Choc Fudge Brownies

Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Keto – Paleo & Vegan Friendly

Makes 4 large, 6 medium or 9 bite size brownies

Ingredients –

1 egg – or flax egg

1/2 cup peanut butter – or nut/seed butter of choice + 1-2 Tablespoons extra for swirling on top

2 Tablespoons of maple syrup

1 teaspoon of vanilla

1/4 cup monk fruit sweetener (or coconut sugar)

3 Tablespoons of cacao

1 teaspoon of coconut flour

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

1/4 teaspoon of baking soda

A pinch of cinnamon

Dark chocolate – chips or chopped – measure with your heart

A pinch of salt

Optional add ins –

Collagen – gut health

Reishi & ATP Science Cort RX – boosts immunity, calms the nervous system & my busy brain!

For those that want frosting –

1/4 cup coconut (or regular ) cream

1/2 block (1/4 cup) dark chocolate

1 teaspoon of vanilla

1/2 teaspoon of instant espresso – optional

1 pinch of salt

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Line a small baking dish  (or mini loaf pan) with baking / parchment paper and set aside.

3 – In a medium size bowl, lightly whisk your egg, vanilla, maple syrup and peanut butter until smooth and well combined.

4 – Add all remaining ingredients , except chocolate,  and stir to combine.

5 – Fold through chocolate.

NOTE – this batter is VERY thick – if you have trouble spreading it out in to your pan, coat the back of a spoon (or spatula) with a little coconut oil, repeating as needed, trust me, it works. It also helps the top get an extra crispy crust which is absolute divine!

6 – Once you have your batter spread in to you baking pan, dollop extra peanut butter randomly over the top then use a knife (or tooth pick) to swirl a your peanut butter through your brownie batter.

7 – Bake for 10-15 minutes (I like mine at 12 minutes), until just set, the top should spring back when lightly pressed and a tooth pick should have just a few crumbs attached when inserted into the middle. DO NOT OVER BAKE! Sorry for yelling, but it’s important!

While your brownies are baking prepare your frosting –

1 – Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.

5 – Spread on to your brownies.

6 – Slice.

7 – Devour!

Enjoy xo

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Question of the day –

What’s your fave – middle, corner or edge? Middle Edge for me please!

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cupcakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post {Small Batch} Flourless Peanut Butter Choc Fudge Brownies first appeared on Better with Cake.