Sweet Tooth

Paleo Pumpkin Cookies

  • Servings: 6-12
  • Time: 30mins
  • Difficulty: easy
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Ingredients:

  • 1/2 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 tbsp grass-fed butter; melted
  • 1 egg
  • 2 tsp vanilla extract
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, butter, egg, coconut sugar, vanilla, and maple syrup.
  3. Add in coconut flour, baking soda, cinnamon, and pumpkin pie spice.
  4. Mix until fully combined.
  5. Place dough on parchment paper lined baking sheet.
  6. Press down dough with fork.
  7. Sprinkle a pinch of coconut sugar on top.
  8. Bake for 10 mins.
  9. Cookies should be chewy.
  10. Sprinkle pinch of pumpkin pie spice on top.
  11. Devour!

Flourless, Sugarless Banana Oat Bran Muffins

  • Servings: 8
  • Time: 30 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups oat bran
  • 1 tbsp baking powder
  • 2 tsp Flavor God gingerbread cookie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp vanilla
  • 2 tbsp olive oil
  • 1/2 cup hemp milk
  • 1 egg
  • 1 egg white
  • 3 bananas; mashed

Directions:

  1. Preheat oven to 425 degrees.
  2. In one bowl combine all dry ingredients.
  3. In a separate bowl mash bananas and mix in all other wet ingredients.
  4. Combine wet ingredients into dry.
  5. Spray muffin pan with coconut oil.
  6. Mix batter with any desired add-ins. (I used raisins and chocolate chips)
  7. Bake for 30 mins.

Simple Paleo Baked Apples

  • Servings: 1 per apple
  • Time: 45 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 apple
  • 1 small chunk Kerry Gold
  • 1/2 tablespoon raw coconut crystals
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Preheat oven to 375 degrees.
  2. Slice off tops of apple and core them (This can be done by cutting a circle incision about 1/4 inch deep and scoop out the middle; ensuring to rid the apple of all seeds.)
  3. Chop up the tops of apple and place aside for later.
  4. Place small tab of butter, coconut crystals, and 1 tsp cinnamon in the now empty middle of the apple.
  5. Wrap in foil and bake for 20-25 mins.
  6. Unwrap apples and add apple chunks into the middle.
  7. Sprinkle with nutmeg and remaining cinnamon.
  8. Bake for an additional 10 mins.

Gingerbread Cookies

  • Servings: 12
  • Time: 1 hour 15 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon all spice
  • 1 teaspoon ginger
  • 2 tablespoons coconut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1/4 cup coconut crystals (or coconut sugar)
  • tapioca flour for rolling

Directions:

  1. In a small bowl, combine oat flour, baking soda/powder, and dry spices.
  2. In food processor (or with stand mixer), blend together coconut butter, coconut crystals, egg, and vanilla.
  3. Once combined, slowly begin to add in dry ingredients.
  4. Cover and let stand 1 hour.
  5. Preheat oven to 350 degrees.
  6. Coat sheet of parchment paper with tapioca flour and scoop dough out onto parchment paper.
  7. Roll dough out with floured rolling pin and shape into desired cuts. (This recipe made 12 mini cookies)
  8. Bake for about 10 mins or until toothpick comes out clean.

Nut-Free, Dairy-Free Chocolate Fudge

  • Servings: 6-8
  • Time: 1 hour 15 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup Enjoy Life chocolate chips
  • 1/4 cup coconut oil
  • 1/2 cup coconut butter
  • 1/2 cup cacao powder
  • 1/2 cup rice drink
  • Enjoy Life mini chips for garnish

Directions:

  1. Add melted coconut oil to chocolate chips in glass bowl.
  2. Heat chocolate chips and oil together in microwave for 30 secs.
  3. Mix until well combined.
  4. Add in coconut butter and combine until smooth.
  5. Begin to add in cacao powder slowly and mix until fully combined.
  6. Lastly, pour in rice drink and blend.
  7. Line baking dish with parchment paper.
  8. Pour fudge mixture into baking dish and smooth evenly.
  9. Sprinkle with chocolate chips for topping.
  10. Refrigerate for at least an hour.

Flourless Sun Butter Brownies

  • Servings: 3-6
  • Time: 30 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup cacao powder
  • 1/2 cup sun butter
  • 1/2 cup Enjoy Life chocolate chip

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk eggs. Add in coconut sugar and whisk until fully combined.
  3. Add in cacao powder and sun butter.
  4. Once fully combined, add in chocolate chips.
  5. Pour evenly into baking dish.
  6. Bake 20 mins or until toothpicks comes out clean.
  7. Enjoy.

Maple Bacon Mini Cakes

  • Servings: 3-6
  • Time: 30-40mins
  • Difficulty: easy
  • Print

Ingredients:

(for the cakes)

  • 1/2 cup Bob Mill gluten-free oat flour
  • 1/2 cup coconut sugar
  • 4 tablespoons Kerry Gold butter
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract

(for the brown sugar caramel maple glaze topping)

  • 4 tbsp. Kerry Gold butter
  • 1/2 & 1/4 cup coconut sugar
  • 1/2 cup full fat coconut milk
  • 1/2 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 2 tbsp. tapioca flour
  • 2 tbsp. melted coconut oil
  • 3 slices thick cut bacon

Directions:

  1. Preheat oven to 375 degrees..
  2. In blender or with a hand mixer, beat together all cake ingredients until smooth and creamy.
  3. Pour into greased muffin tins, filling just halfway, and bake 15 mins.
  4. While cakes are baking, begin cooking bacon until crisp. Set aside.
  5. In a mixing bowl combine maple syrup, tapioca flour, coconut oil, and 1/4 cup sugar. Set aside to thicken.
  6. In a medium sauce pan, heat butter, coconut milk, sugar, and vanilla. Bring to a boil and allow to boil for 3 mins; stirring occasionally.
  7. Remove cakes from muffin tin and pour heated glaze mixture over cakes while both are still warm.
  8. Allow to cool 5 mins and add thickened maple glaze topping over caramel. Crumble bacon on top.
  9. Enjoy.

Gluten-Free Chocolately Raisin Oat Cookies

  • Servings: 2-6
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup Bob Mill gluten-free oat flour
  • 1/4 tsp baking soda
  • 2 tbsp rice milk
  • 1 egg
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup Enjoy Life chocolate chips
  • 1/4 cup organic seedless raisins

Directions:

1. Preheat oven to 350 degrees.
2. Mix together oat flour and baking soda.
3. In separate bowl, whisk together egg, melted coconut oil, rice milk, and vanilla.
4. Add wet mixture to oat flour mix. Fold together until fully combined.
5. Mix in chocolate chips and raisins.
6. Bake 15-20 mins; until cooked through but still soft.

Paleo Chocolate Chip Cookie Dough Truffles

  • Servings: 6-10
  • Time: 2hours
  • Difficulty: hard
  • Print

Ingredients:

  • 2 1/2 cups almond meal
  • 2 tbsp coconut flour
  • 1/2 cup coconut oil
  • 2 tbsp full fat coconut milk
  • 2 tbsp raw honey
  • 1 tsp vanilla extract
  • 1 cup Enjoy Life chocolate chips

Directions:

1. Mix wet ingredients together.
2. Fold in almond meal and coconut flour gently. DO NOT over mix or it will become too oily.
3. Gently add in chocolate chips as desired.
4. Mold mixture into bite sized balls and place onto baking sheet covered in parchment paper.
5. Refrigerate balls of cookie dough for about 30 minutes to an hour.
6. While they harden, melt remaining chocolate chips in microwave for about 2 minutes. Mix well until chocolate is smooth.
7. Roll hardened truffle through chocolate until coated and place back onto plate or baking sheet in fridge.

Clean Dairy-Free Chocolate Mousse

  • Servings: 4-6
  • Time: 1hours30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 3/4 cup Enjoy Life chocolate chips
  • 1 12oz package of firm tofu (cut into chunks)
  • 1/4 cup pomegranate juice
  • 1 tbsp cocoa powder
  • 1 tbsp agave nectar

Directions:

1. Microwave chocolate chips at 20 second intervals until melted.
2. Combine tofu and pomegranate juice in blender until smooth.
3. Add cocoa powder, agave nectar, and cooled melted chocolate. Blend completely.
4. Chill in fridge for 1 hour. Leave chilled until ready to serve.

Paleo Pound Cake

  • Servings: 4-6
  • Time: 45mins
  • Difficulty: medium
  • Print

Ingredients:

1 cup & 2 tbsp coconut flour
1/4 tsp baking soda
5 eggs
1/2 cup coconut oil
1/4 cup raw honey
1/4 cup blue agave nectar
1 tbsp vanilla extract
2 tsp lemon juice


Directions:

1. Preheat 350 degrees.
2. Mix dry ingredients.
3. Separate the whites of 2 eggs into a bowl. Whisk remainder of eggs and 2 egg yolks together.
4. Whisk together oil, honey, agave nectar, vanilla, and lemon juice until well combined.
5. Add dry ingredients into wet.
6. Add in eggs little by little.
7. Beat egg whites until foam forms. Fold into batter.
8. Pour into casserole dish or brownie pan lined with parchment paper or coconut oil cooking spray.
 9. Bake for 30 minutes or until edges are golden brown.

Paleo Banana Bread

  • Servings: 6-10
  • Time: 1hours
  • Difficulty: medium
  • Print

Ingredients:

  • 1/2 cup coconut flour
  • 4 bananas
  • 4 eggs
  • 4 tbsp coconut oil
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup cashew butter (see recipe for homemade cashew butter under truffles), or other nut butter


Directions:

1. Preheat 350 degrees.
2. Combine banana, eggs, nut butter, and oil in blender.
3. Add in coconut flour, cinnamon, baking soda, baking powder, and vanilla. Mix well.
4. Pour into greased loaf pan and spread evenly.
5. Bake 55-60 minutes or until toothpick comes out clean. (Metal pans make take less time.)
6. Remove from oven and flip onto cooling rack.

Sticky Chocolate Peanut Butter Bites

  • Servings: 6-8
  • Time: 30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup almond milk
  • 1/2 cup all-natural peanut butter
  • 1 tbsp organic blue agave nectar
  • 1 1/4 dry oats
  • 2 scoops of chocolate whey protein powder

Directions:

1. Warm peanut butter, almond milk, and agave nectar in a pot on low heat.
2. Add in protein powder and stir until completely mixed.
3. Add in oats… YOU DON’T WANT TO COOK MIXTURE JUST WARM.
4. **If mixture is too thick to stir you can add a splash or two of almond milk.
5. Spread mixture in 7×5 pan and allow to cool.
6. Cut into small bite-sized bars.

Paleo Pumpkin Donuts

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 can pumpkin puree
  • 3 eggs
  • 1 tbsp vanilla
  • 1 cup coconut milk
  • 1/2 cup maple agave syrup
  • 2 tbsp coconut oil
  • 1/2 cup coconut flour
  • 1 tsp of cinnamon and nutmeg
  • 1/2 tsp of cardamom and cloves

Directions:

  1. Preheat oven to 350 degrees.
  2. Place eggs, oil, milk, syrup blend, puree, and vanilla in a blender and combine completely.
  3. In a separate bowl, combine all dry ingredients together.
  4. Add blended wet ingredients to dry mixture and stir or hand kneed until fully mixed.
  5. Pour/mold into donut pan about 2/3 of the way full.
  6. Bake for 20 minutes.
  7. *OPTIONAL* Coat with my “pumpkin sugar spice glaze” using the topping for my apple pie mini muffins and replacing the apple pie spice with 1/2 tsp of cinnamon, cloves, and nutmeg.

Paleo Banana Bread Truffles

  • Servings: 10-12
  • Time: 1hour
  • Difficulty: hard
  • Print

Ingredients:

*Loaf of paleo banana bread (use recipe above)

(for cashew butter)

  • 1 cup raw cashews
  • 3 teaspoons coconut oil

(for paleo cream cheese)

  • 2/3 cup cashew butter
  • 1/3 cup coconut oil
  • 2 tablespoons almond (or coconut) milk
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 12oz (or more) of enjoy life chocolate

Directions:

  1. Puree cashews in food processor until you get a doughy consistency. You may have to scrape down the sides a few times.
  2. With food processor on, drizzle coconut oil through the top until thoroughly combined into a creamy nut butter texture. This is the cashew butter you will use for paleo cream cheese.
  3. Combine all ingredients for paleo cream cheese in food processor and puree until smooth.
  4. Trim off edges of banana bread and crumble in large bowl using your hands until ground into small pieces. Fold paleo cream cheese into bread until mixed well.
  5. On baking sheet lined with parchment paper drop hand rolled bite-sized bits of mixture.
  6. Refrigerate drops for about an hour or until fully hardened.
  7. Use spoon to dip chilled balls into your melted chocolate and roll onto covered.
  8. Gently place back onto baking sheet and into fridge until hardened.
  9. Keep refrigerated and enjoy! 🙂

Paleo Apple Cider Mini Muffins

  • Servings: 6-8
  • Time: 30-45mins
  • Difficulty: medium
  • Print

Ingredients:

(for the mini muffins)

  • 3/4 cup almond flour/meal
  • 2 tbsp. coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp apple pie spice
  • 1/3 cup organic apple cider
  • 2 eggs
  • 2 tbsp raw honey
  • 1/4 tsp organic vanilla extract

(for the topping)

  • 2 tbsp coconut oil
  • 2 tbsp organic coconut palm sugar
  • 1 tbsp cinnamon
  • 1 tsp apple pie spice

Directions:

(for the mini muffins)

  1. Preheat oven to 350 degrees
  2. Mix together dry ingredients; almond flour/meal, coconut flour, baking soda & powder, cinnamon, apple pie spice.
  3. Mix together wet ingredients; eggs, cider, honey, vanilla. Add into dry ingredients.
  4. Spoon mixture into lightly greased mini muffin pan.
  5. Bake 12-15 minutes for until lightly browned on top.

(for the topping)

  1. Mix together dry spices and sugar in a shallow bowl.
  2. Allow muffins to cool.
  3. Once muffins have cooled, dip just the tops first in coconut oil then in sugar&spice mixture.

Paleo No Bake Cookie Dough Brownies

  • Servings: 6-8
  • Time: 1hour15mins
  • Difficulty: easy
  • Print

Ingredients:

(for the brownies)

  • 1/3 cup raw pecans
  • 1/2 cup almond flour
  • 4 tablespoons dark cacao powder
  • 5 pitted medjool dates
  • 1 1/2 teaspoons vanilla extract
  • 1/2 tablespoon coconut oil

(for the cookie dough)

  • 3 oz. Enjoy Life chocolate chips
  • 6 tablespoons melted coconut oil
  • 3 tablespoons almond milk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon & 1 teaspoon raw honey
  • 1 1/2 cups almond flour

Directions:

(for the brownies)

  1. Grind down pecans into meal in blender.
  2. Remove pits from dates and process into a paste.
  3. Mix pecan meal with almond flour, cacao powder, date paste, vanilla, and coconut oil.
  4. Line 7×5 glass baking dish with parchment paper and spread mixture evenly.

(for the cookie dough)

  1. Whisk together coconut oil, almond milk, vanilla extract, and honey
  2. Gently fold in the chocolate chips
  3. Spread mixture on top of the brownie and use parchment paper to smooth the top of cookie dough
  4. Refrigerate until dough is firm, about 1 hour.

Macadamia Nut Butter Chocolate Fudge

  • Servings: 10
  • Time: 3-4hours
  • Difficulty: medium
  • Print

Ingredients:

  • 1 cup raw macadamia nuts
  • 1/3 almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon raw honey
  • 2 tablespoons coconut oil
  • 2 tablespoons Enjoy Life chocolate chips

Directions:

  1. Process macadamia nuts, almond milk, honey, vanilla, and oil in blender until creamy.
  2. Place mixture in saucepan and heat for 2 minutes.
  3. Line a 7×5 glass baking dish with parchment paper and spread mixture until evenly distributed.
  4. Add chocolate chips and, using a knife, swirl the chocolate through the macadamia nut mixture.
  5. Freeze for around 3 hours. Cut into squares. KEEP FROZEN.

Chewy Chocolate Chip Cookies

  • Servings: 8-12
  • Time: 10mins
  • Difficulty: easy
  • Print

Ingredients:

  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/4 cup olive oil
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons raw honey
  • 1 cup Enjoy Life chocolate chips (or preferred variety)

Directions:

  1. Preheat oven to 350.
  2. Mix almond flour and baking soda. Set aside.
  3. Whisk together eggs, olive oil, almond milk, and vanilla extract. Mix well. Add to almond flour mixture.
  4. Add honey and mix completely. Then stir in chocolate chips.
  5. Drop by tablespoons and bake for 2 minutes.

Paleo Cookie Crumble Brownies

  • Servings: 10-12
  • Time: 45mins
  • Difficulty: easy
  • Print

Ingredients:

(for brownie base)

  • 3 eggs
  • 1 cup coconut flour
  • 3/4 cup dark cacao powder
  • 1/2 cup organic coconut palm sugar
  • 1/2 cup raw maple agave syrup
  • 1/2 cup coconut oil
  • 1/2 cup apple sauce
  • 2 teaspoons vanilla

(for crumble)

  • 1 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/2 cup Enjoy Life chocolate chips
  • 1/4 cup raisins
  • 1/3 cup coconut oil
  • 1/4 cup organic raw honey
  • 1 tablespoon vanilla
  • 1/4 cup rice milk

Directions:

  1. Preheat oven to 350 degrees.
  2. Begin to prepare brownie base first by melting coconut oil and allowing to cool.
  3. Once oil is cooled, mix in applesauce, vanilla, and eggs (already whisked together).
  4. Sift coconut flour and cacao powder together.
  5. Mix together organic palm sugar and maple agave syrup. All to egg mixture.
  6. Add wet mixture into flour.
  7. Press mixture into 9×5 greased baking sheet.
  8. Prepare crumble topping with mixing together dry ingredients.
  9. Add chocolate chips and raisins into dry mixture.
  10. Mix wet ingredients together and combine into flour mix.
  11. This is appear drier than a cookie, press mixture onto brownie layer.
  12. Bake 15-20 or until crumble starts to brown. Do not overcook or brownie will be dry.

Paleo Upside Down Crumble Cake

  • Servings: 10-12
  • Time: 45mins
  • Difficulty: easy
  • Print

Ingredients:

(for the cake)

  • 4 tablespoons coconut oil (room temp)
  • 1 cup organic coconut sugar
  • 2 eggs
  • 2 cups almond meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups homemade paleo sour cream

(for the crumble)

  • 1 cup crushed walnuts
  • 2/3 cup almond meal
  • 2/3 cup organic coconut sugar
  • 2 teaspoons cinnamon
  • 5 tablespoons melted coconut oil

Directions:

  1. Preheat oven to 350.
  2. Combine room temp oil with sugar for cake until fully mixed.
  3. In a separate bowl combine almond meal, baking soda, and baking powder. Fork through until flour is soft.
  4. Add eggs to sugar mixture and whisk until fully combined. Then slowly add flour mixture and paleo sour cream, alternating between dry and wet.

** For homemade paleo sour cream, get one can of full fat coconut cream and refrigerate overnight. Scoop off hardened top and mixture remaining cream together with 2 tablespoons apple cider vinegar. **

  1. Fill 9×12 metal baking dish with cake batter.
  2. Prepare the crumble by mixing all ingredients together until fully combined.
  3. Spread crumble on top of cake batter.
  4. Bake 30 minutes, or until toothpick comes out clean.

Paleo-holic Irish Chocolate Cupcakes

  • Servings: 12
  • Time: 1hour
  • Difficulty: hard
  • Print

Ingredients:

(for the cupcakes)

  • 1 cup Guinness
  • 1/2 cup & 1 tbsp coconut oil
  • 3/4 cup dark cocoa powder
  • 1 tsp vanilla
  • 2 cups coconut flour
  • 2 1/2 tsp baking soda
  • 3/4 cup homemade sour cream (1 can coconut milk & 1 tsp lemon juice)
  • 2 eggs
  • 2 cups organic coconut palm sugar
  • 1/2 cup water

(for the frosting)

  • 1 1/2 cup coconut oil
  • 1 can coconut milk
  • 1/2 cup honey
  • 1/2 cup Bailey’s Irish Cream
  • 1/4 cup Jameson
  • 4 tbsp coconut flour

Directions:

(for the cupcakes)

  1. Preheat oven to 350 degrees
  2. Combine Guinness and coconut oil in pot and heat on low to melt.
  3. Add in cocoa powder and sugar. Melt together and remove from heat.
  4. In separate bowl mix together homemade sour cream, eggs, and vanilla. Add to Guinness mixture.
  5. Add coconut flour, baking soda, and water. Mix until smooth.
  6. Spoon into cupcake pans.
  7. Bake for 25 minutes or until toothpick comes out clean in the middle.

(for the frosting)

  1. Open can of coconut milk and leave in fridge overnight.
  2. Spoon out thicken coconut milk, leaving excess water behind.
  3. In a bowl mixture together all wet ingredients.
  4. Once fully combined whip in one tablespoon of coconut flour at a time until creating a thicker consistency.
  5. Chill mixture for approximately 30 minutes.
  6. Whip slightly before spooning onto cupcakes.
  7. Store frosting/frosted cupcakes in fridge.

Paleo Fudgey Espresso Protein Brownies

  • Servings: 4-6
  • Time: 30-35mins
  • Difficulty: medium
  • Print

Ingredients:

  • 6 tbsp coconut oil
  • 2 tbsp coconut flour
  • 1 cup Enjoy Life chocolate chips
  • 1/4 cup almond meal
  • 1/4 cup hot strong-brewed coffee
  • 1/2 tsp baking soda
  • 1 cup coconut palm sugar
  • 1/4 cup chocolate protein powder
  • 2 eggs

Directions:

  1. Melt chocolate chips and oil together; microwaving at 30 second intervals.
  2. Add in coffee and protein powder. Stir until smooth.
  3. Mix sugar and flour together in food processor. Grind to fine.
  4. Add baking soda to dry mix.
  5. Stir in wet chocolate mixture and eggs.
  6. Pour into 8×8 baking dish.
  7. Bake at 350 degrees for 20-25 mins.

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