Top Looks of 2012

 I had 172 outfit posts this year. That is the most outfit posts I've done in a year in my three years blogging!
I narrowed it down to my top 23. Why 23? Who knows! lol That's just how many I ended up thinking where the best.

Here are my favorite looks of 2012:



This was by far my favorite year in fashion. I can't wait to see what 2013 brings! What do you think? What's your favorite look?

Hope everyone has a fun and safe NYE! xo

Cookie Week: Chocolate Snowball Cookies

This recipe was found on the Mommy Bowl.

Ingrediants:

4 oz unsweetened chocolate, grated or chopped finely (I used dark chocolate that contains probiotics, flaxseed, and Omega 3 from Beyond Organic...strongly suggest this to all!)
2 T. (28 g) coconut oil
2 T. ground flax seed
3 T. almond milk
1 t. vanilla
1/2 cup palm sugar (I used raw sugar)
1/2 cup (43 g) almond flour
1/4 cup (28 g) gar-fava flour (I used all almond flour)
1/2 t. baking powder
1/4 t. salt
1/4 t. xanthan gum

About 1/3 cup powdered palm sugar (I used regular powdered sugar) 

Preheat oven to 325°.

In the top of a double-boiler, melt the chocolate and coconut oil. While that is melting, whisk together flax seed and almond milk in the large bowl. When the chocolate is melted, remove from heat and pour into the flax seed mixture. Add the palm sugar and vanilla and beat well.

In a small bowl, combine the rest of the dry ingredients, except the powdered palm sugar. Whisk well.

Beat the dry ingredients into the wet ingredients until well combined.

Form dough into small balls. Place the balls on parchment-lined cookie sheets and bake for 10 minutes.

As soon as the cookies come out of the oven, roll them in the powdered palm sugar. (Yes, they’ll be hot. You can do it!) Once completely cooled, roll them one more time in the powdered palm sugar.

These are AMAZING! I only wish I had made more then a double batch. ;)
I'm pretty sure they were extra good due to the chocolate I used! Beyond Organic is having a buy 2 get 2 free through 12-31 so shop now and save!  

Cookie Week: Peanut Butter & Jelly Cookies (Gluten free)

I found this recipe on PSB.org and it is a flourless cookie, which is key in my home!

Hers is the recipe for Flourless PB & J cookies

 Ingredients

• 1 cup natural peanut butter, smooth or crunchy
• 1 cup sugar or natural cane sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/3 cup fruit jam or jelly

Instructions

1. Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
2. Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.
3. Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don’t have a cookie scoop, drop the dough with a spoon.
4. Flatten the dough balls with the bottom of a glass until the dough is slightly taller than half an inch.
5. Make a slight indent 1/8-inch deep with a clean milk jug cap in the center of each cookie. (we drink almond milk in our home and that cap was too small so I used the lid to a bottle of vitamin C. You can be creative if you do not have the propper supplies :)
6. Spoon a teaspoon of jam inside of the indented center.
7. Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

These were a big hit with the family. One of my favorites for sure! Enjoy! 

Cookie Week: Coconut Chocolate Chip Cookies (Gluten & Dairy Free)

Two years ago I shared the Nestle Tollhouse recipe for chocolate chip cookies.
Last year I tweaked it a bit to make the recipe gluten free.
This year I strait up made my own recipe as I went along!
I had planned on them being GF/DF chocolate chip cookies, but because of the coconut flour and oil they have a coconut flavor to them....in a great way!

Here is my recipe for Coconut Chocolate Chip cookies:

Ingredients:

3 cups coconut flour

1 1/2 cups almond flour
2 teaspoons baking soda
2 teaspoons sea salt
1 cup coconut oil (extra virgin)
1 1/2 cups raw sugar
1 1/2 cups packed brown sugar
2 teaspoon vanilla extract
4 large eggs
4 cups Enjoy life Chocolate Chips (dairy and soy free)
1 cup chopped nuts (optional, I did not use nuts in mine)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat coconut oil, raw sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and nuts. Roll into small balls and place on cookie sheet. Press each ball down a bit and the shape does NOT change much during baking and you do not want raw centers. ;)

BAKE for 9 to 11 minutes or until golden brown. Place on wire racks to cool completely.

*This is a double batch, so you can cut it in half if you are looking to make less cookies. (Made 60 cookies)

Cookie Week 2013

This will be my third year hosting a cookie week (celebrating my 3rd blog anniversary in a few short weeks).

Here are recipe's I have shared in cookie week's past:

Chocolate Chip Cookies

Peanut Butter Blossom Cookies

Carmel Fudge Turtle Cookies

Red Velvet Cookies

Chocolate Covered Pretzels with M&M's on top

Raspberry Ribbon Slices

Gluten Free Chocolate Chip Cookies

Gluten Free Peanut Butter Blossom Cookies

Gluten Free Almond Spritz Press Cookies

Gluten Free Snickerdoodle Cookies

Gluten Free Chocolate Covered Pretzels
Gluten Free Layered Chocolate Peanut Butter Fudge

This year I will be making the gluten free peanut butter blossoms and gluten free chocolate covered pretzels again.
They are my son's favorite (and my hubby LOVES the GF peanut butter blossoms) so why not keep them in rotation?! 
 I will also be trying two brand new recipes as well as sharing an origional recipe of my own. 
Make sure you check back the next few days for more gluten free cookie recipes (some dairy free too)!